Keto Bread Recipe

Ingredients

• 5 largeeggs
• 120 ml (½ cup)lukewarm water
• 45 ml (3 tablespoons)olive oil
• 5 ml (1 teaspoon)apple cider vinegar
• 225 g (2¼ cups)almond flour
• 5 tablespoonswhole psyllium husk
• 15 ml (1 tablespoon)baking powder
• 2.5 ml (½ teaspoon)salt

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Line a loaf tin with baking parchment, lightly oil the paper with olive oil and set the tin aside.

2. 2

   Whisk wet ingredients

   In a large mixing bowl, vigorously whisk the eggs, water, olive oil and vinegar.

3. 3

   Fold in dry ingredients

   Fold in the almond flour, psyllium husk, baking powder and salt.

4. 4

   Fill the tin

   Stir until all the ingredients are combined, then pour the mixture into the prepared loaf tin.

5. 5

   Bake the loaf

   Bake on the centre rack for 50–55 minutes, until golden brown and a pick inserted in the centre comes out clean.

6. 6

   Cool and slice

   Transfer the loaf to a wire rack and leave it to cool for 2 hours before slicing it into 16 thin slices.

7. 7

   Store the bread

   Keep the bread in an airtight container in the fridge for up to 4 days, or freeze it for later.

What is keto bread?

Keto bread is a wheat-free loaf made with ingredients such as nut flour and psyllium husk rather than conventional bread flour. This recipe has an American home-baking style: mix the wet ingredients, fold in the dry ingredients and bake the mixture as a loaf.

Almond flour gives the bread its base, while psyllium husk helps hold the mixture together. The result is best sliced thinly once fully cooled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 147 calories, 5g protein, 7g carbs, 12g fat.

The almond flour and olive oil provide much of the fat, while the eggs contribute protein and fat. Almond flour and the small amount of water-based ingredients supply most of the carbohydrates; serve a slice with vegetables and a protein-rich topping for a more rounded plate.

Why these ingredients work

Almond flour: use finely ground flour rather than coarser almond meal for a more even crumb. Measure it accurately so the loaf does not become overly dense.

Whole psyllium: this fibre-rich husk helps bind the batter. The recipe specifies whole husk, so avoid substituting a differently milled product without adjusting the method.

Mixing the batter

Wet mixture: whisk the eggs, water, oil and vinegar vigorously before adding the dry ingredients. This spreads the liquid through the mixture and helps prevent streaks of egg.

Dry ingredients: fold them in, then stir just until the mixture is combined. Scrape the bowl so no pockets of flour or psyllium remain.

Checking when it is baked

Colour: look for a golden-brown top near the end of the stated baking time. The recipe gives a range of 50–55 minutes, so check the loaf at the earlier end.

Centre: insert a pick into the middle; it should come out clean. If batter clings to it, return the loaf to the oven and check again.

Cooling before slicing

Resting: cool the loaf on a wire rack for the full 2 hours before cutting. This gives the loaf time to firm up, making thin slices easier to handle.

Slicing: use a sharp serrated knife and a gentle sawing motion. Cut the loaf into 16 thin slices as directed.

Serving ideas

Toast: serve a slice toasted with eggs or avocado for breakfast, or use it as a base for savoury toppings.

Sandwiches: thin slices work well with fillings such as cheese, cooked chicken or salad vegetables. Pair them with a serving of vegetables or soup to make a more balanced plate.

Recipe notes & tips

• Line the loaf tin with parchment so the bread is easier to lift out.
• Use lukewarm rather than hot water when whisking the wet ingredients.
• Whisk the eggs and liquids thoroughly before folding in the dry ingredients.
• Check the loaf with a pick at 50 minutes, then continue baking if needed.
• Let the loaf cool for 2 hours before slicing to help it hold its shape.
• Use a serrated knife to cut the loaf into thin slices.

Variations

• Herb loaf: fold dried rosemary or thyme into the dry ingredients.
• Seeded top: scatter seeds over the batter before baking.
• Garlic flavour: add a little garlic powder with the dry ingredients.
• Cheesy loaf: fold grated cheese into the batter before filling the tin.
• Peppery loaf: add freshly ground black pepper to the dry ingredients.

Common mistakes to avoid

• Using almond meal: coarser meal can make the crumb uneven; choose finely ground almond flour.
• Skipping the parchment: the loaf may stick to the tin; line it and lightly oil the paper.
• Leaving dry pockets: fold and stir until the ingredients are evenly combined.
• Underbaking the centre: check with a pick and bake longer if batter clings to it.
• Slicing while warm: the loaf may crumble; cool it on a rack for 2 hours first.

How to store

Store the loaf in an airtight container in the fridge for up to 4 days, as directed. Freeze it for longer storage; thaw slices as needed and warm or toast them before serving.

Frequently asked questions