Keto Bread

Ingredients

• 32 g (⅓ cup)whole raw almonds
• 37 g (⅓ cup)coconut flour
• 30 g (¼ cup)tapioca flour
• 50 g (¼ cup)xylitol or another sweetener
• 14 g (2 tablespoons)ground golden flaxseed
• 20 g (1 tablespoon plus 1 teaspoon)gluten-free baking powder
• 1 teaspoonxanthan gum
• ½ teaspoonsalt
• 1 teaspoonground cinnamon
• 6eggs
• 60 ml (¼ cup)good-quality extra-virgin olive oil
• 60 ml (¼ cup)all-natural unsweetened apple sauce
• 80 ml (⅓ cup)canned coconut milk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Line the tin

   Use a glass loaf tin measuring 13 × 23 × 7.5 cm (5 × 9 × 3 inches). Cut two strips of baking parchment, one to fit lengthways and one widthways, leaving paper hanging over all four sides. They should cover the base and sides and serve as handles for lifting out the loaf. The batter will go directly on top of the crossed strips.

3. 3

   Grind the almonds

   Put the almonds in a food processor and grind them to a meal about the size of ground coffee, or slightly coarser. This should take less than a minute.

4. 4

   Combine dry ingredients

   Add the coconut flour, tapioca flour, sweetener, flaxseed, baking powder, xanthan gum, salt and cinnamon. Pulse just until combined.

5. 5

   Mix wet ingredients

   Beat the eggs in a large bowl, then whisk in the olive oil, apple sauce and coconut milk.

6. 6

   Make the batter

   Add the dry mixture to the wet ingredients and whisk until combined.

7. 7

   Rest the batter

   Leave the batter on the worktop for 15 minutes. Pour it into the prepared loaf tin and place the tin in the centre of the oven.

8. 8

   Bake the loaf

   After 10 minutes, lower the oven to 175°C (350°F) and bake for 40 minutes more, turning the tin halfway through.

9. 9

   Cover if needed

   If the top is getting too dark, loosely cover it with foil for the final five minutes.

10. 10

    Check the centre

    A toothpick inserted into the loaf should come out clean. Bake for the full 50 minutes or the bread may sink as it cools; it can still settle a little even after a slightly longer bake.

11. 11

    Cool and remove

    Leave the loaf in the tin for 20 minutes, then use the parchment handles to lift it onto a cooling rack. Slice it slightly warm or once cool, and keep it in an airtight container.

What is keto bread?

Keto bread is a loaf designed around ingredients such as nuts, eggs and alternative flours rather than conventional wheat flour. This American-style version combines almond, coconut and tapioca flours, with eggs and flax helping give the loaf structure.

The almond meal brings a mild nuttiness, while cinnamon and a choice of sweetener make the flavour gently warm. Because it uses several flours with different textures, measuring and mixing them evenly matters.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 10g protein, 19g carbs, 23g fat.

The eggs contribute protein and fat, while the olive oil and coconut milk add much of the loaf's fat. The flours, almonds, sweetener and apple sauce supply carbohydrates; serve a slice with eggs or another protein-rich food and fruit or vegetables to round out the plate.

The flour blend

Almonds: grind them to a coarse meal, not a fine paste. Keeping the texture slightly grainy gives the dry mixture a more substantial base.

Coconut and tapioca: coconut flour is absorbent, while tapioca flour adds a different, lighter quality to the blend. Measure both carefully so the balance of the batter stays close to the recipe.

Flax and xanthan gum: these help bind a batter that does not rely on wheat gluten. Distribute them well through the dry ingredients to avoid clumps.

Why let the batter rest?

The 15-minute rest gives the coconut flour and flax time to take up moisture. This makes the batter less freshly mixed and helps it bake more evenly.

Keep the resting time on the worktop as directed, then transfer the batter to the tin and bake it in the centre of the oven.

Lining the loaf tin

Parchment: cross two strips so they cover the base and all four sides, with the ends extending above the rim. Those overhanging ends make it easier to lift the loaf out after its initial cooling.

Tin size: use the specified 13 × 23 × 7.5 cm glass loaf tin. A substantially different tin size can change the loaf's depth and affect how quickly it bakes.

Baking and doneness

Two temperatures: begin at 190°C, then lower the oven to 175°C after 10 minutes and bake for 40 minutes more. Turn the tin halfway through the longer bake as the method directs.

Centre check: a toothpick should come out clean, but do not use that cue to cut the full baking time short. The recipe notes that the loaf can sink as it cools if it has not had the full 50 minutes.

Dark top: if the surface is colouring too much, loosely cover it with foil for the final five minutes.

Cooling and slicing

Leave the loaf in its tin for 20 minutes before lifting it by the parchment handles. This gives it time to settle before it is moved to a rack.

The bread can be sliced slightly warm or fully cool. For neater slices, let it cool on the rack before cutting.

How to serve it

Serve slices plain, or pair them with eggs for a savoury breakfast. For a sweeter topping, try a thin layer of nut butter or a little extra sweetener in a topping of your choice.

For a fuller plate, add a source of protein and some fresh vegetables or fruit alongside the bread, depending on how you plan to serve it.

Recipe notes & tips

• Grind the almonds only until they resemble coarse meal so they do not turn into a paste.
• Pulse the dry ingredients briefly; stop as soon as they are combined.
• Use two crossed parchment strips with enough overhang to lift the loaf.
• Allow the full 15-minute batter rest before pouring it into the tin.
• Turn the tin halfway through the 40-minute bake at the lower temperature.
• If the top darkens too quickly, cover it loosely with foil for the final five minutes.

Variations

• Change the sweetener: use another sweetener in place of xylitol, as the recipe allows.
• Omit the cinnamon: leave it out for a more neutral-tasting loaf.
• Use another oil: replace the olive oil with a mild-tasting oil if you prefer less olive flavour.
• Make it dairy-free: check that the chosen canned coconut milk is dairy-free.
• Toast a slice: cool the bread first, then toast slices before serving.

Common mistakes to avoid

• Grinding the almonds too finely: stop at a coarse meal before they become a paste.
• Skipping the rest: leave the batter for 15 minutes so the flours and flax can absorb moisture.
• Removing the loaf too soon: cool it in the tin for 20 minutes before lifting it out.
• Shortening the bake: give the loaf the full 50 minutes to reduce the chance of sinking as it cools.
• Using no parchment handles: cross two strips with overhanging ends so the loaf can be lifted safely.
• Letting the top get too dark: loosely cover it with foil for the final five minutes if needed.

How to store

Once cool, store the loaf in an airtight container. The recipe does not specify a storage duration; for longer keeping, freeze slices well wrapped and thaw before serving.

Frequently asked questions