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RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Low Carb Keto Bread

Crusty keto bread recipe that is perfect for sandwiches. The best low carb bread ever!

This recipe is , , , with main ingredient
Low Carb Keto Bread

Low Carb Bread

Dessi hit the test kitchen and developed a low carb bread recipe that could be the best one have ever seen or tasted! The texture of this bread is remarkable, golden and crusty on the outside, and moist and tender inside. As I type this blog, I am eating the same roast beef sandwich pictured below, what makes it even better is the fact that I griddled the bread slices in hot butter first, so epic!

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This keto bread is grain free, dairy free, and gluten free, but the texture still resembles that of starchy bread, its crazy. We saw this bread being made on the Netflix documentary the magic pill, they did not give the recipe, but we knew that we had to make it at home, and luckily for us, there were only a few ingredients and it could no be easier to make! This low carb bread is made with macadamia nuts, coconut butter(not oil), and eggs. I believe this recipe will work with almond butter as well.

keto fat bread
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The Best Keto Bread Recipe Ever

The options for this bread are endless, think sandwiches, bagels, muffins..all of which we will have recipes for in the coming weeks, so stay tuned 😉 The texture of this bread is what really surprised me, it’s hearty, doesn’t fall apart, and does not have an eggy flavor. I even used this keto bread to make french toast on my FlavCity Instagram story, it was perfect..especially when I fried the eggs in the rendered bacon fat, naughty naughty 🙂

keto bread
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Since the bread has no gluten, you can mix it in the food processor without worrying about over mixing the batter, very rarely can you actually mix a bread like this, you have to knead it. Just make sure to bake the bread in a non-stick or well greased bread or meatloaf tin, don;t use silicone molds because they dont conduct heat as well as metal.

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Here are some questions that are going through your mind right now about how to make keto bread.
#1 You have to use macadamia nuts for this recipe, their high fat content makes the batter silky and smooth. You can try to do it with peeled almonds, but I am not sure it’s going to work.

#2 If you don’t have coconut butter you can use almond butter, but the texture on the bread is best with coconut. So if you are allergic to coconuts, use almond butter and almonds to make the bread.

#3 Where do I buy everything bagel seasoning. You can buy a Trader Joe’s or use the Amazon link I have below, the flavors of the onion, garlic, and salt together is magical.

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Gluten Free Bread

Most gluten free bread recipes have a lot of starch in them, in the form of rice flour, tapioca starch, and potato starch. This bread is starch free, so you don’t have to worry about any bloating feeling or all those starches converting to sugar and spiking your glucose levels. I have tried many gluten free breads in the past, this one is my new go to. I also have a gluten free bread recipe for Cloud Bread, it comes with a delish roasted chicken salad to make a killer lunch idea.

Some other gluten free bread recipes that you need to check our are:

Gluten Free Cornbread, perfect for Thanksgiving

Gluten Free Almond Flour Biscuits

Gluten Free Herby Flatbread

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Low Carb Keto Bread

Keto Fat Bread

Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Servings: 14 slices
Author: Dessi Parrish

This recipe for low carb keto bread is outrageously good, I am so glad that we can share it with you. The bread has a golden brown crust, and a light texture inside. The keto bread is perfect for making sandwiches, french toast, and more with.

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Ingredients

  • 1 cup macadamia nuts unsalted & roasted if desired
  • 1 cup coconut butter
  • 5 good quality eggs
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • Zest of half a lemon
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons everything bagel seasoning

Instructions

  1. Pre-heat oven to 350 F and make sure the oven rack is set in the middle of the oven. Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy. While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one. Turn the machine off and add the coconut butter and salt, and process until smooth and creamy. While the machine is off, add the baking soda, lemon zest & juice, and process for 10-15 seconds.

  2. Line the inside of a non-stick 10 x 4.5 inch bread or meatloaf tin with parchment paper, see how we did this in the video below. If you don’t have parchment paper, rub the inside with coconut oil or avocado oil or spray it with a cooking spray. Pour the batter into the tin and tap it on the counter a couple times. Sprinkle as much of the everything bagel seasoning as you would like and use your finger to gently press it down into the batter so it does not fall off. Bake in the oven for 35-38 minutes, or until nicely golden brown on top. Remove from oven, allow to sit in tin for 5 minutes, and then lift bread out using the parchment paper and transfer to a cooling rack for 15 minutes. If you don’t have a rack, rest the bread on the side of a plate so it can breathe.
  3. Slice the bread and enjoy! Bread will keep for 3 days in the fridge in an airtight container or can be frozen for 3 months. Watch the video below to see how we make an epic griddled roast beef sandwich!

Recipe Notes

Macros for a loaf of fat bread:
2830 calories
25 grams of net carbs(66 total carbs)
261 grams of fat
40 grams of fiber
54 grams of protein

One loaf makes about 14 slices, macros per slice:
202 calories
1.79 grams of net carbs(4.71 total carbs)
18.6 grams of fat
2.86 grams of fiber
3.86 grams of protein

If you can't find everything bagel seasoning, make a mixture of sesame seeds, garlic granules, onion granules, and salt.

50 thoughts on “Low Carb Keto Bread”

  1. Hi, this looks amazing, thank you so much!

    I’m new to the site & keto, can I ask how you calculate the nutrition information for the bread?

    1. Bobby Parrish

      hi Bruce, I use 2-3 different websites to double check the nutrition of each ingredient before adding everything up. It takes a while, but you gotta verify bc some sites are off.

  2. Hi guys,

    I found you when I was doing meal prep and Whole30 and now Keto. I work for a national weight loss and management organization and am thrilled to tell you I have recommended your amazing videos and recipes to over 300+ members.

    I truly enjoy your videos Bobby, love the t-shirts and so appreciate your passion.

    Thank you!
    Casey

  3. Can’t wait to try this! New to the keto family and I can’t tell you how happy I am to have found your IG page. You give such get recipes to try and for me that was the biggest road block.. (what to make?) . Do you have a keto friendly pancake recipe?

    1. Bobby Parrish

      Right on Candice, so glad you found us! Not yet, but delish keto pancakes, waffles, and fried chicken are coming soon 😉

  4. Hi,
    I have macadamia nut flour. Does anyone know how much would equal a cup of macadamia nuts?? This recipe sounds awesome as I’m always on the lookout for a decent low carb or keto bread recipe!

      1. Thanks I’ll see what I can find. You can buy it at nuts.com and of course Amazon. I’ll give it a go and let you know how it works out

  5. Hi Bobby and Dessi! I’ve been on the Keto WOE since the end of November and this is the first keto bread I’ve tried making. It was so easy and looked just like yours when I took it out of the oven with a nice rise and everything. However, it deflated as it cooled and when I sliced into it, it didn’t have the nice air pockets that yours does. It does taste great, though! Any idea why? I’m thinking maybe my baking soda could be too old? Any thoughts would be appreciated. By the way, I love all your videos even though this is the first recipe I’ve tried making. 🙂

    1. Bobby Parrish

      Thanks for the love Suzette! Hmmm.check the expire date on your soda..there are so few ingredients, so that may be the issue. As long as you followed the recipe and you really combined the batter well, it should be perfect every time!

      1. Thanks for the quick reply! I don’t know the expiration date on the baking soda because I emptied it into an air tight glass jar but that was quite a while ago, so I suspect this must be the issue. I know there’s a way to check and see if the baking soda is still good, so I’m going to google how to do that. Regardless, I’m going to use fresh baking soda the next time I make this. Another question…..when you make French toast with the bread, do you leave off the Everything But the Bagel seasoning?

        1. Bobby Parrish

          I made a savory french toast dipped in eggs, buttermilk, vanilla, and cinnamon…topped it with bacon, eggs fried in bacon fat, and avocado 😉 If doing sweet, you can leave off bagel seasoning.

          1. I wanted to let you know that I tested out my baking soda and it seems to be okay. I’m going to try making the bread again because, no matter what, it tastes amazing!

            That savory French toast sounds incredible! Great idea….think I’ll try it this weekend. Have a great week! 🙂

  6. Hi Bobby,
    I have tried several of your recipes and none were failed. Thank you for continuing creating and sharing the recipes with us. I can’t wait to try this bread recipe. Thank you and your team again for all of hard work.

  7. Hola Bobby;

    Just made the bread, but it smell like ammonia que had a green color in the bottom. It tast very good. I really enjoy your Keto recipes

    1. Bobby Parrish

      Check the expiration date of your baking soda, that should not happen! Glad you enjoy my keto recipes 🙂

  8. Megan McDonnell

    Just made this bread this morning, and I really like it! I’ve tried a few recipes, and this is the most moist and least eggy tasting. I added extra lemon zest (Y.O.L.O.!) and it reminded me of that lemon loaf cake from Starbucks!
    This was my first time purchasing coconut butter, and the consistency of mine was very different than the consistency of yours (in the YouTube video). Yours was soft and melty, but mine was firm, kind of like a less-moist version of coconut oil. Did I buy the wrong thing? It still tasted delish!

    1. Bobby Parrish

      Right on Megan..you are a rebel with the lemon zest 😉 You can also make sweet bread by using stevia and even dark chocolate chips w/o sugar! The consistency can sometimes be diff. based upon the temperature, I think you bought the right stuff. You can stick the jar in some war water and that will loosen the texture!

  9. Did the bread turn out two-toned for anyone else? The lower half of the loaf is a few shades darker than the top half. It’s almost like a denser liquid settled to the bottom while it was in the oven. It still tastes great. I didn’t have everything bagel seasoning so I used sesame seeds and dried orange flakes instead.

    1. Bobby Parrish

      Hey Bryan, you need to mix the batter very well and then get it in the oven right away..otherwise the denser liquid can settle to the bottom. Good call on the orange flakes 😉

  10. I made this bread and its delicious!! it did not rise as well as yours, any suggestions? Good thing about this bread is that it goes with everything!! I am definitely making it again.. and again..! Thank you both 😉

    1. Bobby Parrish

      Love to hear that Julia! Did you make sure to mix the batter very well and was your baking soda old/expired? That can be the only explanation.

  11. Just tried this recipe today and it’s a winner!! I haven’t been able to enjoy bread since I was diagnosed with diabetes about 15 years ago and this is a game changer. Thank you!!

  12. I tried this tonight and it tastes really good but the flavor in mine came out soooooo nutty. I can literally taste the coconut butter and the macadamia nuts, it really overpowers anything I try it with. It also taste a bit salty. Not sure if it’s because I used pink himalayan salt? I don’t know what I did something wrong! I followed the recipe as is, no substitutions. I tried making a small sandwich but couldn’t even eat 2 bites because the nutty taste was way too overwhelming. Anyone experience this? Any suggestions? I really wanted this bread to come out good, I miss sandwiches 🙁

    1. Bobby Parrish

      That interesting, bc we did not really taste any of the nut or nut butters, did you mix the batter very well? Perhaps you need to make it more savory by adding a bit more lemon juice, some fresh or dried oregano or thyme, or sun-dried tomatoes to the batter?

      1. I did mix it well I used a food processor like you and Dessi did in the video. Maybe the coconut butter I used was too strong- I used Artisana organics Raw coconut butter. What’s so sad is I can tell that if the bread’s nutty taste was milder, it would be perfect! I’ll have to try adding the lemon and other seasonings that you suggested. Maybe I’ll use less coconut butter.. I’ll report back. Thanks!!

    2. Hi Madison….I just wanted to let you know that I used pink Himalayan salt in mine and it isn’t salty at all. Mine doesn’t taste nutty, either. I didn’t even add the lemon zest because the lemons I have are not organic. Perhaps you didn’t mix it well enough as Bobby suggested? I recommend you try it again before giving up on it. It is SO GOOD!!

    1. Bobby Parrish

      Yes, it is listed below the recipe!
      One loaf makes about 14 slices, macros per slice:
      202 calories
      1.79 grams of net carbs(4.71 total carbs)
      18.6 grams of fat
      2.86 grams of fiber
      3.86 grams of protein

  13. hey Bobby I really love the videos and recipes however
    do u think I could freeze the bread after cooling and slicing

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