I’m naming this my favorite keto bread recipe to date! While it took a bit more effort than an egg loaf, it was worth it for more of a bread texture. We ate this with butter for dinner and then I made french toast with it the next day. It made a great breakfast, slathered in butter and sugar-free syrup kept it simple and low carb. Only 2g total carbs per slice.
All credit for this keto bread recipe goes to Keto Connect! I did modify a few things to my liking, I omitted the salt because I didn’t have any on hand, and I used regular stevia since I was out of liquid stevia. I also just sprayed the pan down with olive oil instead of butter. The full link can be accessed here.
- 1 1/2 Cup Almond Flour
- 6 Large eggs, Separated
- 4 tbsp Butter melted
- 3 tsp Baking powder
- 1/4 tsp Cream of Tartar
- 3 TBS stevia
- Preheat oven to 375.
- Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
- In bowl, mix the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
- Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to over mix as this is what gives the bread it's volume!
- Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.