If you’ve been looking for what is definitively the best keto bread recipe on the internet, then you’ve come to the right place. How do I know it’s the best? Well, I’ve tried just about every keto bread recipe there is over the past few months and decided that nothing was good enough. There’s a couple that are good, but I wanted perfection! The best part about this recipe is that it’s simple, and once you have it down you can replicate this any time you want. I’ve been making a loaf every sunday for the past few weeks and would recommend that to anyone. It’s so nice to have a loaf of bread at your disposal when you’re on a low carb diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you’ve ever tried today!


Ingredients :

1 ½ cup Almond Flour

6 Large Eggs ( separated)

4 tbsp Butter

3 tsp Baking Powder

¼ Cream of Tartar (optional)

1 pinch salt

Preparations :

Preheat oven to 375.Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.In a food processor combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined. This will be a lumpy thick dough until the whites are added. Combine in two parts to ensure thorough mixing.Add 1/3 of the beaten egg whites to the almond flour mixture and process until mixed.Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy!

1 loaf makes 20 slices.

Nutrition Facts :

Calories: 90
Fat: 8g
Protein: 4g
Carbs: 2.25g
Fiber: 0.9g
Net Carbs: 1.35g

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    1. I use soy flour. It’s stinky, and tastes terrible before it’s cooked, but I can’t tell any difference after it’s cooked. It’s less carbs than coconut flour and slightly more than almond. I bought it because it’s very inexpensive.

      1. One egg alone is 60-80 calories depending on the egg size so there is no way the nutritional information can be per loaf…just basic math

        1. I believe the nutritional values are PER SLICE. So if you are correct that one egg is 80 calories, 6 eggs would be 480 calories. The loaf is 20 SLICES so each slice would have 24 calories from eggs. Add the butter and other ingredients and that’s how they get a total of 80 calories PER SLICE.

  1. It seems that no one is coming back to answer the “how much Cream of Tartar?” question, so I did some research. Here is what I found: “Adding a small amount of cream of tartar when you’re beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you’re whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.” There are six eggs, but I would guess that 6/8 of a teaspoon would be too much. I would suggest 1/4 teaspoon (which should have been clarified in the original recipe), up to 1/2 teaspoon. I am going to try both for comparison.

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