Low Carb Keto Bread (GF,DF, Paleo)

Crusty keto bread recipe that is perfect for sandwiches and does not have an eggy taste. The best low carb bread recipe for the keto diet.

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Keto Bread recipe

Low Carb Bread

This low carb bread recipe could be the best one I 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!

Low Carb Keto Bread
Beef Pastrami Sandwich Made with Low Carb Keto Bread

This keto bread is grain free, dairy free, and gluten free, but the texture still resembles that of starchy bread. It’s 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 not 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
Low Carb Keto Bread Recipe

The Best Keto Bread Recipe Ever

The options for this bread are endless – think sandwiches, bagels, muffins… Check out the recipes below. 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 🙂

Use the same keto fat bread recipe and make my:

Keto Bread made with macadamia nuts
Best Ever Low Carb Keto Bread Recipe

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 don’t conduct heat as well as metal.

Low carb bread for the keto diet
Low Carb Bread with Macadamia Nuts and Coconut Butter

Here are some questions that are going through your mind right now about how to make keto bread.

Do I have to use macadamia nuts for this recipe?

Yes, the macadamia nuts have a high fat content, which 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.

Can I use almond butter instead of coconut butter?

Yes, you can use almond butter. Just make sure it’s soft and pour-able. However, note that the texture of the bread will be a bit different with the almond butter. I’ve done 50% coconut butter and 50% almond butter – it works great.  If you are allergic to coconuts, use almond butter and almonds to make the bread.

Where do I buy everything bagel seasoning?

You can buy it at Trader Joe’s or use the Amazon link I have below. The flavors of the onion, garlic, and salt together are magical.

Why does my bread have a green tint to it?

To avoid the greenish off-color tint in your bread, first make sure you are using baking soda and lemon juice to activate it, and add them right after incorporating the eggs. In addition, add baking powder at the very end after mixing in the coconut butter/manna. The combination of baking soda and baking powder will eliminate the green color. Just be sure not to add them at the same time as that may change the texture of your bread. Follow instructions exactly as listed in the recipe box.

Keto Diet Sandwiches
Low Carb Sandwiches for the Keto Diet

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 into 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 you can take to work or school.

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

I just updated the recipe based upon some feedback I received from you guys. It’s very important that you mix the coconut butter very well as the oil can sometimes separate from the butter. It’s best to place the glass jar in water so it gets soft and then mix very well. Check the expiration date of your baking soda – that could prevent the bread from rising to its full potential. Once the batter is thoroughly mixed, transfer it to the bread or meatloaf tin asap and then into the oven. Otherwise the fat will start to pool at the bottom.

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Keto Bread recipe

Low Carb Keto Bread

Course: Breakfast, Main Course, Snack
Cuisine: American
Keyword: keto bread, keto fat bread, low carb bread
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Servings: 14 slices
Calories: 202 kcal
Author: Dessi Parrish

This recipe for low carb keto bread is outrageously good. The bread has a golden brown crust, and a light texture inside. The keto bread is perfect for making sandwiches, french toast, and more.



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


  1. Preheat oven to 350F and make sure the oven rack is set in the middle of the oven.

  2. Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy.

  3. 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.

  4. Turn the machine off and add the salt, lemon zest, baking soda, and lemon juice right on top of the baking soda to activate it. Turn the machine on and process for another 15 seconds.

  5. Turn the machine off and add the softened coconut butter process until smooth and creamy.

  6. Turn the machine off and add the baking powder and process for 15-20 seconds. Adding the baking powder will ensure that the bread doesn't turn greenish in color. It's important to mix it at the end (not when you're adding the baking soda and lemon juice, as that will change the texture of your bread).

  7. 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.
  8. Bake in the oven for 40-45 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.

  9. 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 Video

Recipe Notes

It's very important that you mix the coconut butter very well, sometimes the oil can separate from the butter. If you need to, you can place the glass jar in water water so it get soft, and then mix very well. Check the expiration date of your baking soda, that could prevent the bread from rising to its full potential. Once the batter is thoroughly mixed, transfer it to the bread or meatloaf tin asap and then into the oven, otherwise the fat will start too pool at the bottom.

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.

Nutrition Facts
Low Carb Keto Bread
Amount Per Serving (1 slice)
Calories 202 Calories from Fat 167
% Daily Value*
Fat 18.6g29%
Carbohydrates 4.71g2%
Fiber 2.86g12%
Protein 3.86g8%
* Percent Daily Values are based on a 2000 calorie diet.

191 thoughts on “Low Carb Keto Bread (GF,DF, Paleo)”

  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. 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!

          1. Hi Pamela, you really need the coconut butter/manna – which is a lot thicker than oil or cow’s butter.

    1. I made this bread. I don’t bake very much so I was nervous lol. The bread tastes great. But, the top of my bread deflated after it cooled. It was ugly but tasted great.
      I am excited to have something I can put peanut butter on! Thank you! Keep up the good work

      1. Hi Bobby,
        I didn’t have baking soda and a Google search suggested adding 3x’s the amount of baking powder as a substitute. That’s what I did (3 tsp baking powder) and this is by far my favorite bread recipe. Thanks

          1. Hi from Australia, guys. I reckon the recipe called for baking ‘soda’ is because of how it interacts with the lemon juice to become the raising agent (Demi will be able to confirm or correct me here). Using three times the amount by substituting baking powder may affect macros (not by much though; so little is normally used) as its raising agents are mixed in with wheaten cornflour.
            This was the first time I’ve watched your channel & your recipe looked so good, I’ve subscribed, turned on notifications & looking forward to watching more. 🙂

        1. It would work best if you use both baking soda and baking powder and lemon juice (as listed in the recipe).

  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. 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

          1. Hi Rhonda, it’s actually just ‘macadamia nuts’ they are whole, it’s not a flour. You should be able to find that on Amazon.

  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. 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. 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! 🙂

    2. hi Suzette and Bobby
      I am not completely sure, but as an experienced pastry chef, I suspect the bread was undercooked so it was a bit soft and collapsed.
      If the baking powder was the issue, it would not have raised at all.
      Also, do not mix the lemon and baking soda at the same time.. add the BP as the last ingredient, to prevent the chemical reaction (too early).
      Amazing recipe BTW.

  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. Your bread may come out with a green tint if you omit the lemon juice or don’t properly combine the lemon juice with the baking soda. The baking soda needs acid to get activated, so right after adding the baking soda, pour the fresh lemon juice right on top of it, so it can activate.

  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. 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!

    2. Hi Megan,
      I made mine using the zest of a whole lemon (happy mistake). I can see how this can turn into a dessert bread with just a few tweaks. Loved this bread and it was the least eggy bread I’ve tasted thus far. I didn’t even think “eggy”. Definitely my favorite. In the past, I’ve purchased Tropical Traditions’ coconut butter and it’s way firmer than Nutiva’s. I think it’s because the latter has more coconut oil than the one I used to buy from Tropical Traditions. Also note, that the butter’s from both companies should be melted in a water bath, mixed and then used.

  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. 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. 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. 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. 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

    1. Exactly! I used baking soda like the video says I just ruined 5 perfectly good quality cage free free range eggs 🙁 consistency wasn’t even of batter it was like liquid!?????
      I used exactly what was said and I did it exactly how it was instructed. I’m an excellent Baker I bake bread all the time. Curious what went wrong… actually came on to this website to see if anyone else had the same issue. Everything I used was fresh and organic.

      1. The batter was liquid!? Did you use coconut butter or coconut oil? Sometimes the butter gets separated in the jar and you have to mix well or heat the jar and mix.

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

  14. HI,

    Love the site and the youtube channel – you’ve really become my ‘go to’ for Keto recipes. As such, I wonder, would you be able to tell me how much paste the 1 cup of macadamia nuts makes? The reason for this is that I have macadamia nut paste (just pure nuts ground up) but not actual nuts…. (Hopefully that’s clear?!) It would be a huge help.

    Thanks for all of your hard work.

    1. Thanks so much, glad you found our blog and YouTube channel! Go with 1 cup of nut butter paste 😉 Enjoy!

  15. This is the best keto bread I have ever tasted. The use of macadamia nuts as a base was absolute genius. Ever since I went keto, I have tried almond bread coconut bread neither of which I like the texture. It feels like I am chewing almonds or coconut flakes. I had to put it back in the oven for an additional 15 minutes. I didn’t put the seasoning on top but will add it when I toast my slices. This is heaven. I finally have toast for the morning and bread for sandwiches. Thank you ever so much. Your channel and website rock!

    1. Right on Mick, we are so happy to hear that! Stay tuned to our bog and flavcity YouTube channel on friday, Dessi is using the same batter to make spinach and feta breakfast muffins 😉

  16. Jessica Williams

    Super simply recipie. It is in the oven now and I can’t wait to taste it. Not gonna lie, I taste tested the batter and it was yummy! How should I store this? Do you think I can pre-slice and store in the freezer? Thanks! Love your videos and recipies!!!

    1. Ha, sometimes you gotta taste the batter!Yes, you can pre slice and store in the freezer, just like sandwich bread 🙂 Enjoy!

  17. Jessica Williams

    Oh my Lord please disregard my questions about how to store this bread. I guess I overlooked it but I see it is in the directions!! Duh!!!

  18. Getting ready to make this, but noticed your bread pan is much skinnier and longer than my standard one. Will it work with a smaller pan?

  19. This is a really good bread! I only had jumbo eggs available so that’s what I used. What size eggs did you use? My bread batter was definitely more loose than in your video, and came out with more of a cooked French toast texture. It’s delicious once I toasted it in a dry pan, but any ideas on how I can come up with a more bready texture?

  20. I just made this bread – not too bad. I think I just a small bread pan than you did so I only got about 11 slices. I also noticed that the bottom of the bread had a purplish tinge to it, but perhaps that is a result of the brand baking soda I used. The color did not seem to affect the taste though. Does not taste coconutty at all. I look forward to being able to have toast and sandwiches again. Thanks for posting this

  21. I am very excited about and happy for this recipe! I did not have “everything” seasoning, but did have adobo, which I sprinkled on top- very good, but I think I will mix a greater amount of adobo in the batter for my next batch. It looks like there is a gradation in the coconut oil in the bread- it is darker in color on the bottom, lightening until golden just under top crust. Would a slightly hotter oven prevent this settling? My oven temp is accurate – I have an in oven thermometer to check against the dial selected temp.

  22. Has anyone made this into more of a sweet bread? Also could I substitute butter for coconut butter? I made it with the coconut butter and the texture and everything was fantastic but I really dislike he flavour of coconut unless in something sweeter and I could definitely still taste coconut.

    1. you can defo turn into a sweet bread by adding any ingredients you want. I am not sure if butter would work..we gotta test that!

    2. Yes, I added juice and zest of whole lemon instead of recipe amount, added cinnamon about teaspoon, teaspoon vanilla extract, three tablespoon swerve (I think next time will try stevia), half tablespoon almond extract. I added the baking soda and lemon at end. It was awesome.

  23. Made this bread yesterday, and it turned out wonderful. So flavorful. I especially love the texture. Almost like a slightly more dense, heavier version of angel food cake. Now I can add sandwiches back into my diet 🙂 Thanks for this recipe.

  24. Flavcity knocking it out of the park again! I made this bread today for the first (of what will be many) times and it is amazing! Truly the best keto bread recipe out there. I love that it was truly bread-like and not like the typical “egg loaf” recipes I’ve tried. Now to go put away the rest and get ready to make your Moroccan chicken stew again tonight. Flavcity has become my and hubby’s new fav to watch and get recipes from! Can’t wait to try more!

  25. Love love love you guys and Art too. Right now by bread is in the oven. Can’t wait to taste it. So, I’m not a baker at all, but this recipe looked to good to pass up. I ran into a little snag trying to get the cup of coconut butter out of the jar…..any tips? Also, I used baking powder instead of baking soda. Can you please tell me if that makes a difference? You guys are great. Can’t wait till you come out with your own line of cookware.?

  26. Hey guys!!! Loved the video! Love how you and Desi get along. Hiii Art. The recipe is EXCELLENT. Just finished mine and it was a 92% success. I got excited with the lemon and put the lemon juice of an entire lemon, but it was still delicious. I read in your blog what to do with the coconut butter. Great idea cause I had a hard time scooping it out. Now the question that I have is that my bread did not rise enough. Is baking soda and baking powder the same? I used baking powder. I also used a blender that has double blades on top and the bottom. Could that be the reason it came out a little soft? It was a little dense. Overall, I love the taste and my husband who is my biggest critic loved it. Made him a grilled cheese sandwich and he ate it all. LOL. I wish I can attach a picture. Thank you guys for educating us that are not creative in the kitchen.

    1. hi Esther! You really wanna use baking soda to help it rise and make sure you mix the batter well..but it sounds like your blender should do the trick! Grilled cheese was a good call 😉 Thanks!

  27. I made the keto bread! Wow I’m so impressed – it’s amazing and the everything bagel topping is a nice flavor. I used raw macadamia nuts and mine looks a little different color inside than the nice yellow. The flavor is good but I’m going to use the roasted macadamia nuts next time! You guys are awesome – I love your site! Your my new keto fav!!!!

  28. Hi guys! I made the bread today and it came out exactly like in the video! It is very tasty! I can’t wait to try your biscotti! Thanks for the recipe! I hope you make more vegan or vegetarian recipes because I am a vegetarian. Keep up the good work!

  29. This keto bread recipe is DELICIOUS!! Maybe I used too much lemon zest but if I would have added monk fruit and eliminated the sesame bagel seeds, this would have been a wonderful keto pound cake. Thanks for sharing!!

  30. Hey Bobby,

    I just made this bread. Was looking so so forward to it. But it turned out half green on the bottom half… sad! Cause the top part smells and tastes amazing. I figured, my soda had expired and I didn’t mix the batter very well. I’m going to try it again though. With fresh baking soda.

    1. Your bread may come out with a green tint if you omit the lemon juice or don’t properly combine the lemon juice with the baking soda. The baking soda needs acid to get activated, so right after adding the baking soda, pour the fresh lemon juice right on top of it, so it can activate.

    1. Hi Scott, I would not recommend that. Yeast needs sugar to activate, and there’s none in this recipe. The baking soda is all you need.

  31. Hey Bobby

    Question is creamed coconut the same as coconut butter ? That’s what I have available and I really want to eat bread today. Only day I have free to meal prep.

  32. OMG you guys are amazing! Every time I try and stick to keto I fall off after a month or so… it’s so boring and I feel like i’m missing out. I randomly stumbled upon your channel and I looove it! The pesto Gnocci was amazing!

  33. OMG you guys are amazing! Every time I try and stick to keto I fall off after a month or so… it’s so boring and I feel like i’m missing out. I randomly stumbled upon your channel and I looove it! The pesto Gnocci was amazing! Can’t wait to try this bread! Keep them coming!!

  34. I couldn’t wait to try the recipe — ordered the ingredients the same day I found the video and made my first loaf yesterday. Fantastic! It has so many possibilities. The first slice I ate, the bread seemed sweet (which is logical of course — macadamia and coconut), and I didn’t care for the garlic with the sweet. But I found it interesting that the sweet taste mellowed out. I didn’t have everything bagel seasoning, so I just used garlic powder and toasted sesame seeds on top. My husband said it tasted just like garlic bread. Fabulous texture. Couldn’t ask for more! My first thought was making a cinnamon swirl loaf with it, and a plain one as well for my husband’s sandwiches. I’m very excited about this. Can you tell? 😉

  35. Greetings. The recipe is fantastic. The only issue i encounteted was that the slice of bread was not stable to make a sandwich. It was too flaky. Any suggestions to improve the texture ?

    1. Shariq, be sure that the ingredients are really blended together, if the consistency of the batter is chunky that may result in a less stable texture of the bread. Also a thinner slice will be more crumbly than a thicker one.

  36. Hello from Arizona! This bread is amazballs. First time baking I was scared especially because the macadamia nuts at my local sprouts were 20 dollars a lb. So yummy even my 2 little boys loved it. Bobby do you recommend somewhere I can get the nuts for cheaper?

    1. Adriana, Trader Joe’s or Costco have the best price for macadamia nuts. So glad you and the kiddies loved the bread!

  37. Serious game changer after having WLS 3 months ago and choosing to follow a keto diet indefinitely. I am in love with this bread. I did grow up with macadamia but trees in my back yard in Australia though so it’s by far my fave nut! I made this in silicone mini loaf pans and just checked around 18 mins, I think it was about 22 mins when I pulled them out. Made 12 mini loaves, I heat my mini loaf up in microwave and cut into 5 pieces, (can’t eat whole thing) add Kerry gold butter and drizzle a little monk fruit sugar free maple syrup. I am seriously in love, and not just me, my 4 kids, 11 years old and under are in love aswell. Best thing I’ve made to date! Thank you ??

    1. Sheri, so glad to hear it!!! I’m jealous you grew up with a macadamia tree in the back yard :). Love to hear that the kiddies loved the bread too!!!

  38. Happy New Year Bobby, I am so excited to having landed on your YouTube page TODAY! So looking forward to baking this bread, but first will have to figure out how to make coconut butter and sourcing macadamia nuts. I live in New Delhi and they only sell regular nuts like almond and walnuts here. Also coconut oil is easy to get but not butter, so will have to work on making my own coconut butter and get my macadamias shipped from Amazon! Shall keep you posted on how it goes! Fingers crossed ??

  39. I didn’t havemacademia nuts so I used cashew instead and added a couple drizzles of olive oil and also added almond flour to help the texture. Final result….excellent!

    1. WOW!!! Great job, Helen! Glad it worked out, I’ll have to try this variation (although cashews are pretty high in carbs).

  40. Wow! I thought I’d have to make this a couple times before it came out good but following the video made it super easy! I used a Vitamix on the two lowest settings and it mixes perfectly.

  41. Hi bobby I made the Keto bread today and it was not edible, it turned out flat and bitter, also eggy and spongy and dark at the bottom. My baking Soda is not expired , I used coconut Creme from trader joe. I mixed everything in my vitamix,and the batter turned out very runny. Any thoughts on what might have happened? What vitamix speed should I use and how long do I mix it. I think I did 6 -7 minutes coz it’s not getting creamier, and it never did. also while I was putting the egg I had to stop the vitamix to get ready for the next egg. And I think I didn’t mix the coconut Creme that well. Any advice, very frustrated . Thanks lyn

  42. For our first attempt, my wife and I tried using the closest thing we could find to coconut butter; a product called Pure Blends coconut oil plant-based butter from Kroger. I must admit we do not bake very often so this was very much a learning experience for both of us. This product seemed promising because it tasted just like any other butter spread and looked very similar to the video in terms of consistency and color.

    This was a huge mistake! The batter was very runny and came out of the oven like a mix between a custard and a quiche. It also had the slightly greenish-purple discoloration mentioned in previous posts. Even though our baking soda doesn’t expire until 2020, it does say on the side of the box to discard within 30 days of opening which is the most likely explanation.

    We are trying this recipe again with all fresh ingredients and using the same Nutiva Organic Coconut Manna ordered from Amazon. Here’s hoping the next batch comes out perfect.

    Thanks for the awesome videos!

    1. Your bread may come out with a green tint if you omit the lemon juice or don’t properly combine the lemon juice with the baking soda. The baking soda needs acid to get activated, so right after adding the baking soda, pour the fresh lemon juice right on top of it, so it can activate.

  43. I made this bread today and it is delicious. Mine was darker in color than picture shown in this recipe. I was wondering could this recipe be used for buns for hamburgers? Will look forward to your reply. Thanks for such a tasty bread!!!.

  44. Hi there. We just tried this today and the. Read came out super moist. Almost too moist. It was more like cooked French toast consistency than the nice airy sandwich bread you have here. Any suggestions?
    Could this be made with regular room temperature butter?

  45. I tried this recipe as is and bread had a macadamia nut after taste and the bottom half of it was green in color. I loved the texture though. So I changed the recipe by adding juice of whole lemon and added sweetner, vanilla, almond extract, cinnamon and ground almonds at top to make a pound cake. It was delicious as a sweet bread. I dont know what I did wrong with the savory version. I wish I could correct to have as a sandwich bread.

    1. Your bread may come out with a green tint if you omit the lemon juice or don’t properly combine the lemon juice with the baking soda. The baking soda needs acid to get activated, so right after adding the baking soda, pour the fresh lemon juice right on top of it, so it can activate.

  46. Hi Bobby.
    I made this recipe today and after I made the batter I realized my pan is a 9.5×5 inches. The bread is delicious but it didn’t rise. How can I modify the recipe so it can fit my pan or should I just buy another pan?

  47. I went ahead and tried making this bread and the batter was very liquidy. It was not thick at all. Any recommendations on what could have been wrong?

    1. That is exactly how mine turned out and it was ‘green’ on the bottom. Taste was good, but it was also eggy.

      1. Your bread may come out with a green tint if you omit the lemon juice or don’t properly combine the lemon juice with the baking soda. The baking soda needs acid to get activated, so right after adding the baking soda, pour the fresh lemon juice right on top of it, so it can activate.

  48. Good Morning Mr. Parrish..I am so happy i came across your website..I am going to take on your keto bread making this weekend..I wanted to ask? Could you use this batter to make a pancake? I have yet to master a good keto pancake, .


  49. Delicious but more like cake than a bread texture. Wish there was a bread that was the size of a true slice. All keto breads seem to be short!

    1. Glad you enjoyed. I agree that it is difficult to COMPLETELY replicate bread and not have it be “bread” but I think this is about as close you can get and have it be keto.

  50. Hi
    I tried your recipe and it turned out a disaster. I’m not sure what I did wrong.
    I think I could have over mixed it at the end as it kind of curdled. When it was cooked.
    It had a blackish bottom and tasted disgusting. Too eggy. And really salty. I had to throw out.
    My poor son nearly puked.
    I didn’t add the lemon cause I didn’t have any.
    Any ideas on what I did wrong?
    Thanks Jodi

    1. Hmmm……..you talked about overmixing……perhaps you ran your food processor too long, the machine got too hot and overheated the eggs and maybe they broke? Hard to say. I would just make sure you follow the recipe precisely and only mix until it is mixed well enough. It’s a tough problem to diagnose remotely, if you know what I’m trying to say…

    1. I have never used that blender. I would suggest a food processor for this recipe, but if your blender can serve well as a food processor it might do the trick.

    1. If you like keto and GF then you’ve come to the right place! Make sure you also subscribe to the youtube channel (and click the bell for notifications) to stay up to date on all our recipes. Thanks for finding us!

  51. I made this today, and it came out really nice. I think I might have used salted macadamia nuts so it tastes a little salty. But that is ok. The bread texture is good, nice and moist. However, it tastes eggy. Do you know if I can perhaps use half regular eggs and the other half flax egg? Thank you for your recipes. You guys are amazing.

    1. I haven’t tried using a flax egg in this recipe, so unfortunately I cannot tell you how it would turn out. Did you include the lemon juice when you made the recipe? If you didn’t include it, I definitely think it would taste “eggy.”

  52. Just made this recipe. Bread taste amazing!! Love the consistency. It did not rise as high as it should have. I will try a smaller pan next time. I want to try it with almond butter next time to see how it comes out.

    1. Try whipping the eggs longer next time – that might help. Keep us posted on how you like it with almond butter. Keep on cookin’!

  53. Fantastic recipe ,turned out exactly the way the picture shows . All my friends loved it and amazed by the outcome .

    It was my very first loaf of bread 🙂

  54. This looks incredible! I am on Keto. I am going to sub the nuts for Lupin flour and see how that goes. Thank you for the tasty recipes.

    1. Never heard of lupin flour – please do keep us posted as to how it goes! Thanks for chiming in and for watching/reading!

  55. So excited to try this bread, but I’m a bit confused. The ingredients say baking powder but the directions refer to it as baking soda. As a baker it’s important to use the correct ingredient but I’m not sure which one it is. Please clarify. Thanks!

    1. The recipe was recently updated and I’m not sure when you read it versus the update. First, refresh your page just to make sure it’s current. The recipe calls for both baking soda and baking powder and they are incorporated in separate steps. The timing is important so be sure to read where one goes in versus the other.

  56. I love this bread. I do not use the toppings as I like it better that way when making french toast. One thing I don’t understand about your “macros”… I didn’t see how many slices you are supposed to get out of the loaf, so I am not sure how to divide it correctly. I’m new to Keto and counting macros. Thanks for your consideration.

  57. My Keto Fat Bread was a big, fat failure, twice! I followed the instructions precisely. The first time, it came out very eggy, almost like a custard, very salty and did not rise. It turns out that my baking powder was a few months past its date on the can, so I bought a new can (and some less expensive eggs) for round 2. I cut the salt in half to 1/4 tsp in the second batch, but it still turned out eggy and not at all bread-like. My batter was a lot thinner than in the video (which I watched about 5 times before attempting this recipe). I’m not sure what I’m doing wrong, but this is extremely frustrating. On a happier note, I did make the Keto Stuffed Peppers and they were awesome!!!

    1. Are you using coconut butter: https://amzn.to/2L7ZUGd ? If not, you CAN use almond butter which will be cheaper. Not using one of these two ingredients is the only reason your batter would be as thin as you described.

      Also note, the recipe on the website was recently tweaked to change how/when the baking soda is added, plus we added baking powder to the recipe unlike when the recipe was originally filmed (didn’t have baking powder then).

      So happy you loved the keto stuffed peppers! Keep on cookin’!

  58. So happy I made this today! I really like it, and it turned out fantastic. I will use a more narrow pan next time as my loaf is not very tall. My baking powder is near the expiration date too, so maybe the combination of those issues caused it to be less tall than it could be. Otherwise I am a happy cook!
    Thanks for ALL your recipes, by the way. You are one of my favorite keto chefs 🙂

    1. ?? Thanks so much! Glad you loved it, and I hope the next time around will be even better once you make those tweaks. Keep on cookin’!

  59. Hi! I looked for mac. nuts and they’re so expensive! Am I looking correctly? Is there someone one can buy it for cheap? It’s going to be one expensive load of bread! Thank you.

    1. Macadamia nuts are expensive! There’s no getting around that, but Trader Joe and Costco have the best deals.

  60. Awesome bread! This is a huge score in the family and goes along with you ridiculously delicious red lobster biscuits that have become a weekly staple. I thank you so much for all your great recipes, really fun grocery hauls and your kindness to share with the world! I’m having so much fun exploring all the content you put out since discovering your biscuits two months ago for a loved one going through chemo. It’s been many trips to spend time with her since and we have it down to where we vacuum seal your dry mix (4 atleast) to fly with most of the ingredients already to go in a bowl. It makes it soooo easy to whip them up for her.

    Very appreciative new huge fans and subscribers! Amanda and family

  61. I’ve got to say, I’m a huge fan of you guys and LOVE many of your recipes and share them with friends and family all the time, thank you so MUCH for all the effort and time and sharing it with the world. ❤️
    Unfortunately, even though I had high hopes and spent a lot of time finding all the ingredients, it didn’t turn out to be good. Smells eggy, very mushy and moist texture, and nothing like a loaf of bread. Would you recommend using flax seeds instead of eggs? Or combining the Macadamia nuts with any other nuts to give it more bread texture?
    Thank you again, cheers

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