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

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, sometimes the oil can 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.

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
  • 1 cup coconut butter
  • 5 good quality eggs
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 tablespoon lemon juice
  • Zest of half a lemon
  • 1-2 tablespoons everything bagel seasoning


  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 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*
Total Fat 18.6g 29%
Total Carbohydrates 4.71g 2%
Dietary Fiber 2.86g 11%
Protein 3.86g 8%
* Percent Daily Values are based on a 2000 calorie diet.

94 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!

    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. 🙂

  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 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 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. 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

    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. Bobby Parrish

        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!

  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!

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