Introduction to Keto-Friendly Bread Recipes
Keto diets have gained immense popularity recently due to their numerous health benefits, including weight loss and better blood sugar control. One of the major challenges for individuals on keto is finding suitable alternatives to enjoy classic carbohydrate-laden foods such as bread. If you are craving a delectable sandwich or want to have your morning toast but don’t want to break your diet, we’ve got you covered with this roundup of 10 delicious and keto-friendly bread recipes.
1. Almond Flour Bread
Ingredients: 3 cups almond flour, 5 large eggs, 1 tsp baking soda, ¼ tsp salt, ¼ cup apple cider vinegar, and ½ tsp vanilla extract (optional).
Directions: Preheat the oven to 325°F (160°C). In a large bowl, combine all dry ingredients: almond flour, baking soda, and salt. Whisk until evenly mixed. Add eggs, apple cider vinegar, and vanilla extract, if using, into a separate bowl. Mix well before pouring the wet mixture into the dry ingredients. Stir until combined and smooth. Pour the batter into a greased bread pan or loaf tin. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing and serving.
2. Cloud Bread
Ingredients: 3 large egg whites, ¼ tsp cream of tartar, 6 tbsp granulated sweetener (e.g., erythritol), pinch of salt, and 6 large egg yolks.
Directions: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. In a stand mixer or using a hand mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add sweetener while continuing to mix. Add salt and continue beating until firm peaks form. Set this mixture aside. Beat the egg yolks in a separate bowl until pale yellow. Fold half of the beaten egg whites into the egg yolk mixture, then carefully fold the remaining egg white mixture. Spoon the batter onto the prepared baking sheet into small circles or use cookie cutters for shapes. Bake for 20-30 minutes or until golden brown around the edges. Remove from oven and let them cool before serving.
3. Low Carb Coconut Flour Bread
Ingredients: 1 cup coconut flour, 7 large eggs, ¼ tsp baking soda, ½ tsp sea salt, and 4 tbsp melted butter or coconut oil.
Directions: Preheat the oven to 350°F (180°C). Grease a loaf pan with cooking spray or butter. In a large bowl, mix coconut flour, baking soda, and sea salt together. Set aside. In another bowl, beat the eggs until light and frothy. Gradually pour in the melted butter while whisking the egg mixture. Combine the dry ingredients with the wet ingredients and stir until well mixed. Pour the batter into the prepared loaf pan. Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing and serving.
4. Gluten-Free Zucchini Bread
Ingredients: 3 cups almond flour, 1 cup grated zucchini (squeeze out excess liquid), ¼ tsp sea salt, ½ tsp baking soda, 2 tsp cinnamon powder, ¼ tsp ground nutmeg, 5 large eggs, ⅓ cup melted coconut oil or butter, ¾ cup granulated sweetener (e.g., erythritol), and 1 tbsp apple cider vinegar.
Directions: Preheat the oven to 325°F (160°C). Grease a loaf pan with cooking spray or butter. In a large bowl, combine almond flour, sea salt, baking soda, cinnamon powder, and ground nutmeg. Set aside. In another bowl, whisk eggs until frothy. Add sweetener, coconut oil (or butter), apple cider vinegar, zucchini, and wet ingredients to the beaten egg mixture. Stir until combined. Slowly incorporate the dry ingredients into the wet mixture, mixing well until smooth. Pour the batter into the prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let it cool before slicing and serving.
5. Low Carb Cheese Rolls
Ingredients: 1 cup grated mozzarella cheese, 1 cup almond flour, ¼ tsp baking powder, pinch of salt, ½ tsp garlic powder (optional), 1 large egg, and ¼ cup shredded parmesan or mozzarella cheese.
Directions: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a microwave-safe bowl, add grated mozzarella and heat it until melted, about 45 seconds. Add almond flour, baking powder, salt, and garlic powder to the cheese mixture and mix well. Beat the egg in a separate bowl, then pour it into the mozzarella mixture, stirring continuously until smooth. Divide the dough into equal parts and roll them between two pieces of parchment paper or plastic wrap. Refrigerate for at least 30 minutes to firm up. Remove the plastic wrap, slice the dough into roll shapes, and place them onto the prepared baking sheet. Top with shredded parmesan or mozzarella cheese. Bake for 12-15 minutes until golden brown. Let them cool before serving.
6. Keto English Muffins
Ingredients: 4 large eggs, ¼ cup coconut flour, 1 tsp baking powder, ½ tsp xanthan gum (optional), pinch of salt, and 1 tbsp olive oil.
Directions: Preheat the oven to 350°F (180°C). In a large bowl, whisk together eggs until frothy. Add coconut flour, baking powder, xanthan gum (if using), and salt. Whisk well to form a smooth batter. Heat olive oil in a non-stick pan over medium heat. Using a ¼ cup measuring spoon, pour the batter into the hot pan, making small muffin shapes. Cook for about 2 minutes on each side until golden brown and cooked through. Transfer to a wire rack to cool before serving.
7. Cinnamon Raisin Bread
Ingredients: 1 ½ cups almond flour, ¼ cup coconut flour, 2 tsp baking powder, 1 tbsp ground cinnamon, 1 tsp vanilla extract (optional), pinch of salt, 4 large eggs, ⅔ cup granulated sweetener (e.g., erythritol), ½ cup unsweetened almond milk, and ¼ cup raisins.
Directions: Preheat the oven to 350°F (180°C). Grease a loaf pan with cooking spray or butter. In a large bowl, combine both flours, baking powder, cinnamon, vanilla extract (if using), salt, and mix well. In another bowl, whisk eggs until frothy. Add sweetener, almond milk, and raisins to the beaten egg mixture. Stir until combined. Gradually add the dry ingredients to the wet mixture, mixing until smooth. Pour the batter into the prepared loaf pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool before slicing and serving.
8. Keto Bagels
Ingredients: 1 cup almond flour, ¼ cup coconut flour, ½ tsp baking powder, pinch of salt, 4 large eggs, ⅔ cup granulated sweetener (e.g., erythritol), and 2 tbsp olive oil or melted butter.
Directions: Preheat the oven to 375°F (190°C). In a large bowl, whisk together eggs until frothy. Add almond flour, coconut flour, baking powder, and salt, mixing well until a dough forms. Divide the dough into equal parts and shape them into bagel shapes on a parchment-lined baking sheet. Brush the tops with olive oil (or melted butter) to help with browning during baking. Bake for 20 minutes or until golden brown and cooked through. Transfer to a wire rack to cool before serving.
9. Keto Garlic Herb Focaccia
Ingredients: 1 cup almond flour, ¼ cup coconut flour, ½ tsp baking powder, pinch of salt, 4 large eggs, ⅔ cup granulated sweetener (e.g., erythritol), and 2 tbsp olive oil or melted butter, plus extra for brushing. For the herb mixture: 1 tsp dried oregano, 1 tsp dried rosemary, 1 tsp dried thyme, ½ tsp garlic powder, and ¼ tsp salt.
Directions: Preheat the oven to 375°F (190°C). In a large bowl, whisk together eggs until frothy. Add almond flour, coconut flour, baking powder, and salt, mixing well until a dough forms. Divide the dough into two equal parts for focaccia shapes on a parchment-lined baking sheet. Combine the herb mixture ingredients in a small bowl. Press your fingers gently onto the top of the focaccia to make indents. Brush each focaccia with olive oil or melted butter, then sprinkle the herb mixture evenly over both. Bake for 20 minutes or until golden brown and cooked through. Transfer to a wire rack to cool before serving.
10. Cheddar Jalapeño Scones
Ingredients: 1 cup almond flour, ¼ cup coconut flour, ½ tsp baking powder, pinch of salt, 4 large eggs, ⅔ cup granulated sweetener (e.g., erythritol), and 2 tbsp olive oil or melted butter. For the cheese filling: 1 cup grated cheddar cheese, 2 jalapeños (seeded and finely diced), and ¼ tsp garlic powder.
Directions: Preheat the oven to 375°F (190°C). In a large bowl, whisk together eggs until frothy. Add almond flour, coconut flour, baking powder, and salt, mixing well until a dough forms. Divide the dough into equal parts for scones on a parchment-lined baking sheet. Combine the cheese filling ingredients in a small bowl. Press your fingers gently onto the top of the scone to make indents. Add a tablespoon of the cheese mixture into each indentation, then brush each scone with olive oil or melted butter. Bake for 15-20 minutes until golden brown and cooked through. Transfer to a wire rack to cool before serving.