Keto Bread Recipe

So the other day I got a massive craving for a sandwich, any sandwich! Turns out what I was craving was actually the bread. Obviously being on a Fat Fast/Keto adjusted diet, bread is the biggest thing we can’t have. BUT! I found a solution, after scouring around google looking for a “Keto-friendly, low-carb, no-carb” solution for bread, I came across a winner.

I gathered my ingredients, combined, AND baked, what is now, my most favorite Keto recipe, thus far. I’d give you Keto Bread!

(Trumpeting Fanfare)

This recipe was so good, I made it for my entire family tribe and they ALL loved it as well. I ended up making a Brunch-wich with my new found Keto Bread love.

So without further adieu, here is the recipe and steps I took to prepare the Keto Bread:


  • 1/2 cup Butter melted
  • 2 tablespoons Coconut Oil
  • 7 Large eggs
  • 1 teaspoon baking powder
  • 2 Cup Almond Flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon Salt


  1. Preheat your oven to 180C (355F)
  2. Ensure eggs are at room temperature. Less you want your bread to have an “eggy” taste to it. TIP: if your eggs are refrigerated, run them through hot water for 3 minutes and you’ll be right as rain.
  3. Crack the eggs into a bowl, and mix well.
  4. Cut up the butter and place the pieces into a small saucepan, just until you see the butter begin to melt, then immediately take it off the heat and just let it sit.
  5. Add in the coconut oil once the butter has melted.
  6. Once combined, slowly stream the oils in with the eggs. You want to have a nice, smooth blend and texture.
  7. Combine the almond flour, xanthan gum, baking powder and salt together into a small bowl. Slowly, add it to the eggs.
  8. Set your fan forced oven to 180C (355F) and wait till its fully heated. If you have a convection oven, drop the temperature by 5C (20 degrees Fahrenheit). If you are using a glass loaf pan, do the same. Glass retains heat longer.
  9. Make sure when you make this recipe if you are not using a silicone tray, that you place baking paper on the tray whilst baking.
  10. Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together while it is in the oven. Once small cracks appear on the top and it goes a golden brown color, test with a toothpick right into the center of the bread. If it comes out clean, the bread is done. if not, you can add that extra 10 minutes and check it again.
  11. Finally, let the bread cool on a cooling rack before serving.

And there you have it! An amazing recipe for a Keto-friendly bread to use for all sandwich cravings!

When you try out this recipe, let me know how you liked it and how it turned out. I would love to hear your feedback.

Happy baking!