Keto Bread Recipe

Missing bread on your keto diet? Head to the kitchen to bake this loaf, pronto! It combines gluten-free flours like almond and tapioca with melted coconut oil—all pantry staples you might already have on hand for a healthy organic snack. The toppings are optional, but we love the extra burst of flavor (and crunch!) from sesame, chia, and poppy seeds.

Keto Bread

Yield: 8 to 10 slices
Active Time: 20 minutes
Total Time: 1 hour and 10 minutes

Ingredients

For the bread:
7 eggs, room temperature
½ cup Dr. Bronner’s Organic Virgin Coconut Oil, melted and cooled
2 cups almond flour
½ cup tapioca flour
1 teaspoon gluten-free baking powder
1 teaspoon sea salt
½ teaspoon baking soda

For the toppings (optional):
Sesame seeds
Chia seeds
Poppy seeds

Instructions

Preheat oven to 350°F and line a loaf pan with parchment paper, leaving a 2-inch overhang on the sides.

Using a hand mixer, whisk eggs in a large bowl until light and fluffy, about 2 minutes. Add the melted coconut oil and mix until combined. Using a rubber spatula, fold in almond flour, tapioca flour, baking powder, salt, and baking soda; pour batter into loaf pan. If using, scatter 1 teaspoon of toppings over the top of the bread. Bake for 45 minutes, or until a toothpick inserted comes out clean. Place loaf under broiler for 3 to 4 minutes, until the top is golden brown.

Set pan on a cooling rack and cool the bread completely before slicing. Refrigerate in an airtight container for up to 5 days.

Recipe credit: Angela Gaines
For more, check out our ultimate guide to the keto diet!