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Low-Carb Keto Bread

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"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 cals
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 g fat; 3.2 g carbohydrates; 7.2 g protein; 108 mg cholesterol; 378 mg sodium. Full nutrition

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