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Low-Carb Keto Bread

Rated as 4.56 out of 5 Stars

"This recipe is lower in cholesterol than most low-carb breads and uses only 4 whole eggs. It's keto, Paleo, wheat free, gluten free, and celiac, and diabetes-friendly. The best part is that it's less eggy than most low-carb breads."
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1 h 10 m servings 261
Original recipe yields 8 servings (1 loaf)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
  2. Mix almond flour, coconut flour, baking powder, xanthan gum, and salt together in a large bowl.
  3. Combine eggs and egg whites in a food processor; pulse until well beaten. Add almond flour mixture, butter, coconut oil, and grapeseed oil. Pulse until a smooth batter forms.
  4. Spread batter in the prepared loaf pan.
  5. Bake in the preheated oven until top is browned, about 40 minutes. Cool in the pan, about 15 minutes. Invert onto a cooling rack to finish cooling.

Nutrition Facts

Per Serving: 261 calories; 25.3 3.2 7.2 108 378 Full nutrition

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Finally an almond bread recipe that doesn't taste eggy! Thank you! I reduced the baking powder to 1 tsp but will try it with 2 tsp next time. I used 2 whole eggs and 4 egg whites instead of 4...

Awesome recipe, loved that it was half egg whites vs whole eggs. Can definitely taste the egg but not as much as other recipes! I didn’t have xantham powder so I substituted with Psyllium Husk P...

made it on a cookie sheet for flat bread my second time making it. all substitutions the same. 20 minutes. Two 13x9 cookie sheets.

Love that it’s not eggy tasting or baking soda aftertaste.

Did not like the texture and tasted like eggs too much. My husband liked the texture and enjoyed a few sandwiches.