Irresistible Keto Breakfast Bread Recipes

For those following a ketogenic diet, finding satisfying and delicious breakfast options can sometimes be a challenge. Traditional bread is often off-limits due to its high carbohydrate content. However, with the rise of keto-friendly baking, there are now numerous recipes for keto breakfast bread that allow you to enjoy the comforting taste of bread without derailing your diet. This article explores some of the best keto breakfast bread recipes, focusing on their ingredients, preparation methods, and variations.

Keto Cinnamon Bread: A Sweet and Satisfying Treat

One of the most popular keto breakfast bread options is keto cinnamon bread. This bread mimics the taste and texture of traditional cinnamon bread but uses low-carb ingredients like almond flour and sweeteners like allulose or monk fruit. This keto cinnamon bread recipe is moist, tender, and deceptively low-carb. Made in one bowl, it’s a quick bread for a satisfying breakfast or dessert.

Key Ingredients

• Almond Flour: Blanched or superfine almond flour forms the base of the bread, providing a cakey, chewy texture.
• Coconut Flour: Often used in combination with almond flour to improve the bread's structure and reduce its carb content.
• Cinnamon: A must for a cinnamon heavy recipe!
• Greek Yogurt: The secret ingredient to give it extra moisture.
• Butter: Salted and softened butter.
• Milk: Any milk can be used.
• Cinnamon Crunch Topping: A combination of cinnamon and allulose or monk fruit sweetener.

Preparation

1. Prep: Preheat the oven to 350°F (180°C). Grease and line a loaf pan.
2. Make the Dough: In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and mix until combined.
3. Top and Bake: Transfer the batter to the loaf pan. Sprinkle the cinnamon mixture over the top. Bake for 45-50 minutes, until a skewer comes out clean and the topping is crunchy.
4. Cool and Slice: Remove from the oven and let the loaf cool completely before slicing.

Tips for Perfect Keto Cinnamon Bread

• Don’t Overmix: Overmixing can cause the bread to become too chewy and dense.
• Don’t Overbake: Ovens vary, so monitor the bread closely to prevent overbaking.
• Add Mix-Ins: Consider adding nuts or sugar-free chocolate chips for extra flavor.
• Skip the Frosting: To keep the carb count low, enjoy the bread without frosting.

Storage

Leftover cinnamon bread should be stored in the refrigerator in a sealed container or covered completely.

The Best Keto Bread Recipe

If you’ve been looking for what is definitively the best keto bread recipe on the internet, then you’ve come to the right place.

Key to Success

The thing that takes this keto bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the whites until they are fluffy. Beating the whites is the answer to the denseness that comes with making an almond flour bread.

Read also: Easy Low-Carb Cheese Crackers

Step-by-Step Instructions

1. Start by separating the egg yolks from the whites.
   • Expert tip: Adding cream of tartar to the bowl will make it easier to whip them up to the point of soft peaks.
2. You can either do this in a food processor or with a hand mixer in a bowl. Add the remaining ingredients (almond flour 1 1/2 cup, baking powder, butter, egg yolks, salt and stevia) together and mix until combined. Stevia is our preferred way to eliminate the eggy flavor of this low carb bread. 3 teaspoon baking powder is used in this recipe. While it may seem like a lot, we have testing this recipe extensively and found this to be the magic number.
3. Now it’s time to delicately fold in the egg whites, preserving as much volume as possible along the way.
4. I’m from the school of thought that there is no downside to using parchment paper when baking. Line an 8×4 loaf pan with parchment paper and pour in the batter from the mixing bowl. We recommend using 8×4 for this recipe.
5. Now you just have to wait… Bake your loaf at 375 degrees for 30 minutes, or until your keto bread passes the toothpick test: Stick a toothpick into the center of the bread and take it out. If it comes back clean, it’s done. If it has gooey dough on it, put it back in the oven. Remember, all ovens are different.

The total time to make your bread low carb should be 45 minutes.

Tips and Variations

• Xanthan Gum: Useful when it comes to cooking on a keto diet.
• Chia Seeds: When left to soak in liquid they become gelatinous and allow for some creative uses.
• Versatility: We like using this bread for breakfast sandwiches and as a complement to standard keto breakfast foods. It’s also great toasted.
• Coconut Flour: There’s no harm in adding a tablespoon coconut flour to this recipe while removing 2-3 tablespoons of almond flour. This gives it a slightly different texture that many people like.
• Stevia: It might sound crazy, but adding a few drops of stevia to this recipe is the best way to eliminate the eggy taste. Just a few drops will do! We typically use 6 drops of stevia.
• Yeast: Adding a tablespoon of Active Dry Yeast to this recipe can result in a more traditional bread flavor.
• Butter: This might be the top way 🙂 Just add some delicious butter or coconut oil to the top of a slice and you will think you’re eating traditional bread!
• Dairy-Free: This recipe calls for melted butter, but you can swap that out for whatever kind of dairy-free fat you like best. Ghee, coconut oil, or avocado oil would all be great options.

Gluten-Free

This keto bread recipe and all of our other keto recipes are gluten free. The bread is made with finely ground almond flour instead of wheat flour.

Storage

Yes, it is ideal to store keto bread in the refrigerator. It is also good to not slice the bread ahead of time. To prolong the shelf life of your keto bread, you will want to slice it when you are hungry, and keep the entire loaf in a Ziploc bag, or a Tupperware container in the fridge.

Troubleshooting

The two major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in, OR using almond meal instead of a finely ground almond flour. If you’ve tried everything and they don’t seem to be working for you, the next option will be to make a larger recipe.

Store-Bought Options

In general keto friendly breads are made of coconut flour or almond flour. These flours are used to produce a bread that is very low in carbs, and free from common allergens. Store bought low carb breads will typically use a much larger list of ingredients. Some common ingredients in store bought keto breads are vital wheat gluten, oat fiber, soy flour, wheat protein, and more.

Read also: Keto Calorie Counting: A Detailed Guide

• Keto Bread at Whole Foods Market: There are a few different options in the freezer section at Whole Foods.
• Keto Bread at Aldi: Aldi has a new product called “L’Oven Fresh Zero Net Carbs Bread”.
• Keto Bread at Sprouts: Sprouts carries a line of high protein, low carb breads under the brand name Chompie’s.
• Local Keto Bread: The last option would be to find a local bakery near you that makes keto bread. If you’re willing to order online there are a number options out there for a keto diet. We’ve tried just about every type of keto bread on the market and without a doubt our favorite is The Great Low Carb Bread Company. Some of our favorites from them are their bagels and their dinner rolls. We order from them every few months and store them in our chest freezer. The Great Low Carb Bread Company has been making the best tasting keto bread since before keto was cool.

90-Second Keto Microwave Bread

For those mornings when time is of the essence, a 90-second keto microwave bread can be a lifesaver. This quick and easy recipe produces a soft and fluffy bread that's perfect for a single serving.

Ingredients

• Almond flour
• Egg
• Baking powder
• Melted butter

Instructions

1. Melt butter in a microwave-safe bowl or ramekin.
2. Add the almond flour, egg, and baking powder to the butter.
3. Beat with a fork until completely mixed.
4. Microwave for about 90 seconds, until firm.
5. Run a knife along the edge and flip over a plate to release.
6. Slice in half, then toast in the toaster or in a skillet.

Low-Carb Coffee Cake Breakfast Bread

This dreamy Low-Carb Coffee Cake Breakfast Bread is heaven on a plate!

Cinnamon Crumble Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 3 tbsp Swerve
• Cinnamon
• Salt
• Chopped pecans
• Melted butter
• Milk
• Vanilla extract

Bread Ingredients:

• Eggs
• Milk
• Apple cider vinegar
• Olive oil
• Vanilla extract
• 1/2 cup of swerve
• Baking powder
• Baking soda

Glaze Ingredients:

• Melted butter
• Milk
• Vanilla
• Swerve Confectioner
• Salt

Instructions

1. Make your cinnamon crumble first: In a large bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, 3 tbsp Swerve, the cinnamon and salt. Then pour in your chopped pecans, mix again. Add melted butter, milk and vanilla extract. Work wet ingredients into flour mixture by hand until you form a sandy ball of dough. Wash hands, then cut ball in half.
2. In a large bowl, whisk together your wet ingredients-eggs, milk, apple cider vinegar, olive oil and vanilla extract. Then sift the 1/2 cup of swerve, baking powder and baking soda over top and mix into batter.
3. With your hands, crumble half of the cinnamon crumble over top of the batter in the pan. Pour the remainder of the batter on top, using a spatula to scrape down the sides of the bowl to get it all.
4. Place loaf pan into a preheated oven and bake at 350 degrees for 1 hour. At 30 minutes in, cover with foil. At the 45 minute mark, remove foil and carefully crumble the rest of the cinnamon crumble on top. Place the foil back on and bake for another 10 minutes.
5. Remove bread from oven and let bread cool completely before serving.
6. While you’re waiting for your bread to cool, put together your little bit of glaze if desired: Add melted butter, milk and vanilla to a medium sized bowl. Sift Swerve Confectioner and salt over top. Mix together with fork or whisk. Add more milk for a loose glaze, more Swerve for a thicker consistency. Spoon or drizzle over top of cooled bread and serve!

Keto Cottage Cheese Bread

My cottage cheese bread has a fluffy crumb and tastes just like wholemeal bread! You'd never guess this is a high protein keto bread recipe. As the name suggests, cottage cheese is the key ingredient in this loaf. My low carb cottage cheese bread convinced even my picky eaters - because it tastes like "real" bread! Because it is a keto cottage cheese loaf that tastes like rustic wholewheat bread!

Key Ingredients

• Cottage Cheese - I used a fat free cottage cheese. A 2-4% cottage cheese will work just as well. The most important thing is that the cottage cheese is not watery. Drain all liquid before you measure it!
• Almond flour - I used ground almonds. This is the same as regular almond flour in the US.
• Psyllium husk - I've given you amounts for either psyllium husk and for psyllium husk powder in the recipe card. The whole husks look like little sticks up-close, while the powder is a "proper" powder.
• Chia seeds - Both black and white chia seeds work.
• Seeds - I used a mixture of sunflower, pumpkin, sesame and flax.

Instructions

1. First, blend the cottage cheese until smooth. Then add the eggs and blend for several minutes until the mixture is light, fluffy and creamy.
2. Add the almond flour, coconut flour and baking powder.
3. Now add the chia seeds, psyllium husk and half of the seed mix.
4. Fill the dough into a parchment paper lined loaf pan and smooth the top. Now, let it rest so the psyllium and chia can expand.
5. Sprinkle the rest of the seeds over the bread and bake it in the preheated oven until golden on top and it has a nicely domed shape. Always check that the centre of the bread is fully baked by inserting a skewer.

Tips

1. Use a blender. It is important that the cottage cheese is smooth and creamy and that works best with a blender. We don't want any curd pieces in the bread! (I made a test with a regular electric mixer.
2. Small loaf pan. You need a rectangular loaf tin with a capacity of 450ml. This is half the size of a standard bread pan.
3. Patience! Let the bread cool fully before slicing it.

Variations

• Extra fluffy bread: For an even lighter bread, separate the eggs.
• Cottage cheese bread rolls: Wet your hands and make 6 bread rolls. Bake for 35 minutes.
• Sweet: Top with butter, peanut butter or blended cottage cheese and a sugar free jam of your choice.

FAQ

• Can I use a full-sized bread pan? Yes, but then I recommend that you double the recipe.
• Can I double the recipe? Yes. If you want to double the recipe and make a regular sized bread, increase the baking time to 60 minutes. Test with a skewer and only remove the bread from the oven once it comes out without any crumbs sticking. Cover the top of the bread with aluminium paper once the top has browned sufficiently. This prevents it from getting too dark.
• Can I use a bread machine? I don't own a bread machine, but I am certain that you can. Many readers have told me over the years that my bread recipes work in their bread machines. They always prepare the dough outside the machine. Then, they use the quick bake setting.

It is also great for freezing. I pre-slice the entire loaf and layer parchment paper between the slices. This way, they don't stick together.

Recipe

• 1 small loaf tin (18x9cm / 7x3.5 inch, 450ml volume).
• 1 cup Cottage Cheese 250g, room temperature, all liquid drained **see notes
• 3 eggs large, room temperature
• 1 cup almond flour 100g, or ground almonds
• 2 tablespoon coconut flour 12g
• 3 tablespoon psyllium husks 14g, (1.5 tablespoon if using psyllium husk powder)
• 3 tablespoon chia seeds 26g
• ½ tablespoon baking powder 6g
• ¼ teaspoon sea salt a large pinch
• 2 tablespoon mixed seeds 15g, OPTIONAL

Instructions

1. Line a small loaf tin with parchment paper.
2. In a blender, mix the cottage cheese until smooth. Scrape down the sides in between. 2 minutes.
3. Add the eggs and continue blending for a further 3 minutes or until the mixture is smooth, creamy and there are plenty of air bubbles. Check that there are no cottage cheese bits in the mixture!
4. Add the almond flour, coconut flour, baking powder and salt. Mix until fully combined.
5. Last, add the chia seeds, psyllium husks and half of the optional seed mix. Blend until fully incorporated and a thick dough forms.
6. Fill the dough into the prepared loaf tin and smooth the top. Let it rest for 5-10 minutes so the psyllium and the chia can absorb the liquid.
7. Sprinkle sunflower seeds on the top.
8. Preheat the oven to 170 Celsius / 340 Fahrenheit (electric).
9. Bake for around 45 minutes or until the top is golden brown and feels springy to the touch and a skewer inserted comes out without any crumbs sticking.

2.g net carbs per slice.

Read also: Magnesium Supplements for Keto

Notes: I used low fat cottage cheese, but 2 or 4% cottage cheese work just as well. Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.

Keto Cinnamon Swirl Bread

This keto cinnamon bread is so fluffy! It has a sweet cinnamon swirl and you can prep it in just 10 minutes. Even better, this easy breakfast treat is only 2.2g net carbs per slice.

Inspiration

I adore my keto cinnamon rolls, which are wonderfully gooey. But you know, they do take a little time. That's when I decided to create a sweet almond flour bread with a lush cinnamon swirl. My entire family enjoyed the fluffy vanilla-flavored crumb of this bread. Essentially, this recipe tastes like an extra light pound cake with a lush cinnamon swirl. And who doesn't like the idea of cake for breakfast without regrets.

Advantages

Easy, quick recipe. Can be prepared in advance.

Key Ingredients

• Almond flour and coconut flour - I'm using ground almonds. This is equivalent to regular almond flour in the US. If you use super-fine almond flour, reduce the amount to 2 cups or 200 grams.
• Whey Protein Powder - I'm using unflavoured whey protein isolate. It's low in carbs and helps give a very fine crumb and great texture. Also, it adds a nice protein boost.
• Eggs - Use large, room temperature eggs. Beat them well to get as much air into them as possible for a lighter crumb.
• Butter - The butter should be melted and then cooled.
• Almond milk - I love Plenish almond milk, which is unsweetened. Using milk over cream creates a lighter crumb structure.
• Sweetener - I used a "brown sugar" erythritol monk fruit sweetener blend because it goes well with the cinnamon.
• Baking powder, cinnamon and vanilla extract - no explanation needed!

Instructions

1. Beat the eggs in a large mixing bowl until frothy and doubled in size.
2. Add the wet ingredients and after that the dry ingredients.
3. Whisk until smooth.
4. Stir together the cinnamon sugar for the filling.
5. Fill half the batter into the loaf pan and sprinkle the cinnamon mixture onto the top. Then add the rest of the batter over the cinnamon layer.
6. Bounce the loaf pan onto the kitchen counter a few times so the batter settles evenly. Then spread the remainder of the cinnamon mix on top of the cake.
7. Stick a knife inside the batter and swirl it up and down lengthways and then from side to side, moving from one end of the pan to the other. This creates the marble effect.
8. Pound the pan gently on the counter again and then bake in the oven until golden and until a skewer inserted comes out clean.

Tips

• Check the cinnamon swirl bread during baking.
• Measure with kitchen scales. Measuring in grams is much more exact than using cups. Especially coconut flour expands a lot and if you pack your cup you may end up with a lot more than you intended.
• Check the batter. The consistency should be thick but not as firm as cookie batter. Loosen dry batter with an extra tablespoon of almond milk.

Substitutions

• No whey protein powder: Replace the whey with ¼ cup / 25g more almond flour.
• Dairy-free: Replace the butter with coconut oil and use egg white protein instead of the whey.

With all substitutions, check that the batter consistency mirrors mine and make adjustments if necessary!

FAQ

• Is cinnamon bread keto friendly? Regular cinnamon bread is made with wheat and sugar. It is not keto friendly. By swapping these out for low carb flours and a zero carb sugar substitute, my keto cinnamon bread contains just 2.2g net carbs per slice.
• Can I add nuts to the cinnamon swirl? Yes. A handful of crushed pecans or walnuts adds a nice crunch to the cinnamon swirl.
• Can I add a sugar free icing? Of course. Mix powdered sweetener and water or cream until smooth, then drizzle onto the bread. Or make the coconut butter drizzle from my Keto Lemon Pound Cake.

Serving Suggestions

I love to gently reheat a slice in the microwave and serve it spread with butter. A cup of almond milk matcha latte is the perfect match.

Storage

• Refrigerator: Store your keto cinnamon bread just like you would any other bread - in an airtight container at room temperature for about 4 days or in the fridge for up to 6 days.
• Freezer: You can also slice and freeze it for up to 6 months. Arrange the slices on a baking tray without them touching, then freeze them until solid. After that, you can store them in a freezer bag. This way, they don't stick together.

Defrosting

I then thaw single slices as needed. You can reheat the slices in a toaster or gently warm them in the microwave (about 10 seconds).

Recipe

• Preheat the oven to 180 Celsius / 350 Fahrenheit and line a loaf pan with parchment paper. I used a full size silicone loaf pan (9x5 inch).
• Beat the eggs until frothy and pale. They should double in size. This takes about 2 minutes.
• Add the granulated sweetener ( I used brown Lakanto) and continue beating for a further 1 minute.
• Next, add the melted butter, vanilla extract and almond milk and mix until well combined.
• In a separate bowl, mix the dry ingredients - almond flour, coconut flour, unflavoured whey protein powder and baking powder.
• Add the dry to the wet ingredients and blend until combined.
• Now stir together the granulated sweetener and cinnamon for the filling.
• Fill half the batter into the loaf pan and scatter the cinnamon mix onto the top. Then add the rest of the batter over the cinnamon layer.
• Gently bounce the loaf pan onto the counter a few times so the batter settles evenly. Then spread the remainder of the cinnamon mix on top of the cake.
• Stick a knife inside the batter and swirl it up and down lengthways and then from side to side, creating the marble effect.
• Pound the pan gently on the counter again and then bake for 50-55 minutes or until a skewer inserted comes out clean.
• Check the bread after 40 minutes. If it is already browned sufficiently, loosely place a piece of aluminium foil over the top to stop it from burning.
• Let cool completely before cutting.

2.2g net carbs per slice.

Notes: I used ground almonds, which is equivalent to regular almond flour in the US.

tags: #keto #breakfast #bread #recipes