The Ultimate Guide to Keto White Bread: Recipes, Tips, and Tricks

For those following a ketogenic diet, one of the most challenging aspects can be giving up bread. Fortunately, many keto-friendly bread recipes are available that allow you to enjoy sandwiches, toast, and other bread-based dishes without compromising your dietary goals. This article explores various keto white bread recipes, offering detailed instructions, troubleshooting tips, and creative variations to help you bake the perfect low-carb loaf.

Why Keto Bread?

A good keto bread should contain fewer than 3g of carbs per slice. Keto bread is a great option for weight loss. The best part about this low carb bread recipe (just 1g net carbs per slice!) is that it’s so simple. Once you have it down, you can replicate this keto bread recipe any time you want. It’s so nice to have a loaf of low carb bread at your disposal when you’re on a keto diet. It almost feels like cheating.

Recipe 1: Easy Keto White Bread

This recipe is praised for its simplicity and taste, closely resembling traditional white bread.

Ingredients:

• 1 Egg
• 3 Tablespoons Almond Flour
• 1 Tablespoon Mayo or Sour Cream
• 1/4 teaspoon Baking powder
• 1 teaspoon Water

Instructions:

1. Mix all ingredients in a cup.
2. Pour the mixture onto a griddle or chaffle maker.

Tips and Tricks:

• This recipe makes two pieces - the top and bottom.
• Use mayo to keep it dairy-free.
• Use sour cream if you don’t have a good mayo option.
• Make a deli sandwich, egg sandwich, PB&J - so many options!
• There is no cheese in this recipe.

Recipe 2: Fluffy Keto White Bread

This recipe focuses on achieving a fluffy texture by separating and whipping the eggs.

Ingredients:

• Almond flour 1 1/2 cup
• Baking powder
• Butter
• Egg yolks
• Salt
• Stevia
• Egg whites
• Cream of Tartar

Instructions:

1. Preheat oven to 375.
2. Separate the egg whites from the yolks. Adding cream of tartar to the whites and beat until soft peaks are achieved.
3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
5. Pour mixture into a buttered 8×4 loaf pan.
6. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through.

Recipe 3: Keto White Bread Loaf

This recipe creates a larger loaf of keto white bread, perfect for slicing and using in various meals.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Isolate
• Psyllium
• Oat fiber
• Almond flour
• Baking powder
• Salt
• Sweetener (optional)
• Cream cheese
• Eggs
• Yogurt
• Apple cider vinegar

Instructions:

1. Preheat oven to 350°F. Grease generously and line the bottom of a 9.25” by 5.25” by 2.75” bread pan with parchment paper. Set aside.
2. Combine the isolate, psyllium, oat fiber, almond flour, baking powder, salt, and sweetener (if using) in a small bowl. Whisk or stir to combine and set aside.
3. With all ingredients at room temperature, use a hand mixer or stand mixer to whip the cream cheese until fluffy.
4. Add eggs one at a time, whipping well after each. Use a rubber spatula to scrape down the sides of the bowl before adding each egg.
5. When the cream cheese and eggs are thoroughly mixed (with no lumps), add the yogurt and mix until blended.
6. Measure in the apple cider vinegar and stir.
7. Add the dry ingredients and mix until just combined. Use a spatula or mix lightly with the mixer. Do not over mix.
8. Pour the batter into the prepared baking dish. Bake for 45-55 minutes or until the top is just firm to the touch in the middle. When you press gently, the center should not yield.
9. Let cool on a rack for at least 15 minutes before inverting from the pan. Slice with a serrated knife.
10. Tightly wrap and store leftovers in the refrigerator for up to one week.

Cinnamon Bread Variation:

1. In place of the optional sweetener, use 1/4 cup brown sugar substitute and 2 teaspoons ground cinnamon.
2. In step 2, use half of the sweetener. Mix the remaining sweetener with the cinnamon in a bowl and set aside.
3. When it’s time, pour about 1/3 of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the batter.
4. Pour an additional ⅓ of the batter into the pan. Add the remaining cinnamon mixture and then pour the remaining batter over top.

Recipe 4: Low Carb Bread with Yeast

This method uses yeast to create a more traditional bread-like flavor and texture.

Ingredients:

• Inulin
• Yeast
• Water
• Gluten flour
• Flax seeds
• Eggs
• Oat fiber

Conventional Method Instructions:

1. Combine inulin and yeast with water; cover with cling film and a silicone mat and leave in a warm place until yeast activates and almost doubles with foam. This can take 20-40 minutes.
2. Add all ingredients to mixer, including activated yeast. Using dough hook attachment knead dough for minimum 5 minutes (dough will be smooth, soft and supple but not wet)
3. Stretch dough out to large rectangle roughly as wide as your loaf tin. Roll dough over lengthwise to form a roll. Place into loaf tin seam side down.
4. Cover loaf with clean towel or silicone mat and leave in warm place for approximately 1 hour until loaf has risen.
5. Preheat the oven to 170℃ fan/190°C static/375°F. Line a 25.5 cm x 13 cm (10 x 5 inch) loaf pan.
6. Bake for 40-45 minutes. Cool on a wire rack.

Thermomix Method Instructions:

1. Add inulin, yeast and warm water to mixer; heat 2 min/37°C/speed 1. Leave lid on and leave for 10-15 minutes or until thick and foamy.
2. Place all ingredients into mixer; knead 5 min/dough setting.

Important Notes:

• Inulin is a prebiotic fibre that can be used to activate yeast. Other keto sweeteners do NOT activate yeast. If you do not have inulin sugar or honey can be used (just 1 tsp) in its place.
• Instant dried yeast is yeast powder that is available at most supermarkets.
• I recommend milling golden flax seeds (also known as linseeds) and mill to a flour as needed.
• Eggs should be large eggs and at room temperature. Refrigerated eggs will give the bread an eggy flavour. You can substitute just 3 egg whites if preferred.
• Oat fibre can be replaced with psyllium husks or Macro Gentle Fibre (but it is higher in carbs).

Bread Machine Instructions:

Add all of the ingredients to the bucket of your bread machine, and use the dough cycle to mix and knead the dough until it's smooth and bouncy. Most bread machines will knead this dough more than necessary, resulting in dough that's difficult to shape and a final loaf with a chewy, tough crust. To avoid this, check the dough after about 5 minutes into the dough cycle and if necessary, end the cycle early, once the dough looks smooth and cohesive.

Troubleshooting Common Issues

• Underbaked Bread: Please watch the video we talk about a lot of potential reasons the bread could be under baked. I also explain what to look for, feel to see if the bread is completely baked.
• Incorrect Pan Size: You need to use the correct size pan. Dark, metal pans will cook the outside faster. Try reducing the oven heat by 25 degrees if using a dark pan. Glass doesn’t conduct heat as well and will require a longer baking time. Silicon doesn’t conduct heat as well and will require a longer baking time.
• Inaccurate Oven Temperature: Use a thermometer to test the temp of your oven.
• Cooling: Let the bread cool in the pan for about 10 minutes before removing it.
• Ingredient Measurement: Check your ingredients by weight if possible. Be sure to use large eggs.
• Doneness Test: To check for doneness, lightly press the center of the loaf. If there’s any resistance, keep baking. If the loaf still looks shiny on top, it probably isn’t cooked all the way through.
• Flat Loaf: 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.

Tips for Enhancing Your Keto Bread

• Eliminating Eggy Taste: 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.
• Adding Traditional Bread Flavor: Yeast - Adding a tablespoon of Active Dry Yeast to this recipe can result in a more traditional bread flavor.
• Adding richness: 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! 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.
• Coconut Flour Variation: 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.

Where to Find Keto Bread

• 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”. That’s right, a store bought no carb 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.

Storing Keto Bread

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.

Versatile Uses for Keto Bread

Make toast, build a sandwich, griddle French toast: this soft, nicely spongy bread can do it all. We like using this bread for breakfast sandwiches and as a complement to standard keto breakfast foods. It’s also great toasted.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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