This low carb bread recipe is a soft and moist keto bread that you can easily make at home. It’s perfect for sandwiches and toast!
Healthy Homemade Low Carb Bread
I’m a huge fan of bread, but unfortunately, most keto bread at the store is dry and dense. So I was pretty excited when I found this low carb bread recipe. It’s super moist and tender, just like non-keto bread. This recipe quickly became a go-to recipe for me, especially because it’s so easy!
This recipe takes less than two hours to make, and most of that is when the bread is in the oven. It’s perfect with breakfast, lunch, or dinner, or eaten all by itself as a snack.
Why You’ll Love This Low Carb Bread Recipe
I keep this bread around at all times. Here are some of the reasons why I love it, and why I think you’ll love it too.
- Super soft. Unlike many loaves of keto bread, this recipe isn’t dense or dry at all. If you made someone a sandwich on this bread, they’d never know it was keto-friendly. The trick is to use egg whites and some xanthan gum. These ingredients add airiness to the dough and help the bread hold in moisture.
- Easy to make. It only takes about 15 minutes to prepare this bread. The rest of the cooking time is spent with the bread in the oven. You barely have to work at all to make amazing low carb bread.
- Versatile. This bread can be used in so many different ways. You could eat it as toast with breakfast, or make a sandwich with it for lunch. It could be served instead of rolls with dinner, or you could eat it for a snack.
Here’s everything you need to make this low carb bread. Make sure to check out the recipe card at the bottom of the article to see the exact amounts of each ingredient.
- Psyllium husk whole leaves: this is the product I use.
- Ground flaxseed meal: this is the product I use.
- Almond flour – I like to use superfine, blanched almond flour.
- Sea salt – It’s best to use fine sea salt for this recipe.
- Baking powder: adds lift and rise.
- Xanthan gum: helps prevent the bread from crumbling.
- Water – The water needs to be boiling.
- Apple cider vinegar: changes the pH in the batter and provides an better taste and texture.
- Egg whites: adds rise and binds the bread together.
How to Make Keto Bread
Here’s how to make this tasty, moist bread. It’s pretty easy!
- Prep. Preheat the oven to 350F. Then coat an 8×4-inch loaf pan with cooking spray or parchment paper.
- Blend. Add the flaxseed meal and psyllium husk flakes to a blender, and blend until finely ground. This is an optional step that takes about 30 seconds but makes the bread much more smooth.
- Mix the dry ingredients. Add the psyllium husks, flaxseed meal, almond flour, baking powder, xanthan gum, and salt to a mixing bowl. Stir to combine.
- Whip the egg whites. Add the egg whites to a stand mixer. Use the whisk attachment to whip the whites on high speed until stiff peaks form. This should take 5-8 minutes.
- Mix the liquids. Add the apple cider vinegar to the boiling water, and stir to combine.
- Add the wet and dry ingredients. Pour the liquid into the bowl with the dry ingredients, and mix until a thick dough forms. This should take about 1 minute.
- Mix in some of the egg whites. Add about a cup of egg whites to the dough, and mix quickly until the dough loosens up.
- Add the rest of the egg whites. Fold in the rest of the egg whites in 2 additions. Keep stirring until the batter has a single color and consistency. This should take about 2-4 minutes.
- Transfer the dough. Pour the dough into the loaf pan and level it.
- Bake. Add the loaf pan to the center rack of the oven, and cook until the bread has a browned crust. This should take 70-80 minutes.
- Cool. Let the bread cool for 1 hour before eating.
Tips for Success
Here are some tricks and tips to use when making this low carb keto bread.
- Use room-temperature eggs. Try to take the eggs out of the fridge about 30 minutes before you make this bread. If the egg whites are up to room temperature, they’ll mix better with the rest of the ingredients. This will make for smoother bread.
- Don’t overmix. When adding the egg whites to the dough, make sure to not overmix. The more you mix the dough, the more the egg whites will deflate. As the egg whites deflate, the bread will become dense. Mix until the dough is well incorporated, then stop immediately.
- Cool the bread. Make sure to let the bread cool for at least an hour before eating it, and preferably longer. By letting the bread cool down, it will become a better consistency when you cut into it.
- Make extra. I love to make multiple loves of this keto bread at a time. It stores well, so you can make extra, and then you’ll have bread whenever you want it!
I’m a fan of classic flavor combinations. So I love to have some bread with soup. Here are some of my favorite soups to serve with this fresh-baked keto bread.
- Keto Broccoli Cheddar Soup with Chicken
- Cabbage and Sausage Soup
- Chicken Bacon Ranch Soup
- Keto Italian Sausage Soup
- Instant Pot Pizza Soup
But my favorite thing to do with this bread is to make a sandwich. It’s a great sandwich bread!
How to Store and Reheat Leftovers
Store leftover keto bread in an airtight bag. It will last in the cupboard for 4 days, or in the fridge for 6 days. Reheat in the toaster on a medium setting.
Can I Freeze Low Carb Bread?
Yes, this bread will last in the freezer for 3 months. For best results, cut the bread, wrap it in plastic wrap, then place it in an airtight bag. Reheat in the toaster on a medium-high setting.
More Easy Keto Breads to Make
Here are a few more keto breads for you to try making at home!
- Cheesy Zucchini Breadsticks
- Keto Garlic Bread Chaffles
- Keto Pizza Skillet
- Keto Pretzel Bites with Cheese Sauce
- Blueberry Chaffle
Low Carb Bread
- 1/2 cup psyllium husk whole flakes spooned and leveled
- 1/2 cup ground flaxseed meal spooned and leveled
- 2 1/4 cups almond flour spooned and leveled
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 cup boiling water
- 1 tablespoon apple cider vinegar
- 6 large egg whites at room temperature
- Preheat the oven to 350F, and prepare an 8×4-inch loaf pan with cooking spray or parchment paper. Set aside.
- Optionally, blend the psyllium husk and flaxseed meal in a blender for about 30 seconds, until they're extra finely ground.
- Transfer the psyllium husk and flaxseed meal to a large mixing bowl, along with the almond flour, salt, baking powder, and xanthan gum. Whisk to combine.
- Whip the egg whites in an electric stand mixer fitted with a whisk attachment on high speed, until stiff peaks form, about 5-8 minutes.
- Mix the apple cider vinegar into the boiling water, and pour it over the ingredients. Mix quickly until a thick dough forms, about 1 minute.
- Working quickly, add about 1 cup of the whipped egg whites to the bowl of dough, and mix vigorously until the dough becomes looser.
- Fold the remaining whipped egg whites in 2 more additions, being careful not to mix. Otherwise the egg whites will deflate. Fold the batter enough that it is a uniform color and consistency. This may take 2-4 minutes.
- Transfer the batter to your prepared loaf pan and spread into an even layer.
- Bake in the center rack of the oven for 70-80 minutes. The outside of the bread should form a nice browned crust.
- Allow the bread to cool for about 1 hour before slicing.
- To save time, you can boil the water by heating it in the microwave.
- Store the bread in a ziplock bag on the counter for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.