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This is one of the most highly requested recipes in the keto world. Finally after TWO years of keto, I have found the primo bread recipe that will save a lot of cheat days.

The best part of this recipe is that it is SO EASY. Honestly, it takes me about 5 minutes to whip up plus 20-25 minutes in the oven. SO EASY.

Now let’s talk about baking with almond flour and protein powder. There’s no substituting in this recipe. Both are needed, but especially the protein powder.

Keto white bread straight outta the oven.

In regular bread, gluten is a prime ingredients and it is a protein. So when replicating a bread without gluten, you’ll need the extra protein to make sure it rises and acts similar to bread.

For this recipe, I used whey protein isolate. I have tried this with soy isolate and it has NOT worked, however I have heard feedback from other keto-ers that you could replace the whey with casein or egg protein and you will have similar results to the video.

Keto white bread toasted and buttered! The top slice is not toasted or buttered.

Again, no substitutions.. if you try this with coconut flour, you’ll need another nut-free flour to go with it otherwise the bread will turn out incredibly stiff and more like cardboard and styrofoam. I have tried and the results were NOT pretty.

My first book – Keto Cravings – is on Amazon now!

The best loaf pan size for this bread is 9×5.. if you use something bigger, you may have to double the recipe.

This bread will be great for toasting, french toast, grilled cheese and so much more!


Keto White Bread

Keto White Bread

Yield: 16
Super easy bread that takes only 20 minutes to bake! Gluten and grain free, this keto loaf is perfect for grilled cheese, toasting or french toast!


  • 2.5 cups (250g) almond flour
  • 2 cups protein isolate (I used whey)
  • 1 tbsp xanthan gum
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1.25 cups (300ml) warm water


  1. In a mixing bowl, whisk together the dry ingredients.
  2. Slowly add in the water and stir until you get a dough.
  3. Pour into a loaf tin lined with parchment paper.
  4. Bake at 375°F / 190°C for 20-25 minutes.
  5. Take out and enjoy!



This makes roughly 16 slices.

Nutritional Information per slice:

  • CALS: 136
  • FAT: 8.8
  • CARBS: 4.2
  • FIBRE: 2.3
  • NET CARBS: 1.9
  • PROTEIN: 11.9

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 136 Total Fat: 8.8g Carbohydrates: 4.2g Fiber: 2.3g Protein: 11.9g
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  1. Kathryn

    February 12, 2019 at 1:02 pm

    I’m definitely going to try this one! I’m guessing that is 1.25 cups of warm water = 11/4 cups?

    • hungryelephant

      February 12, 2019 at 1:09 pm


  2. Kari Bohning

    February 12, 2019 at 1:04 pm

    I made the rolls recipe that is similar to this one and they turned out very dry and dense I could barely talk them down with butter on them. What can I do differently with this recipe to make sure that that doesn’t happen? I have a thermometer that I use and my husband has a culinary degree. He helped me with them.

    • hungryelephant

      February 12, 2019 at 1:10 pm

      hey! sorry – i moderate comments because I get a lot of spam. Someone mentioned they added olive oil to it (although I’m not sure how much) and that they really liked it.. you could make the rolls recipe and add some olive oil there so you don’t waste as much?? although to be honest, this bread was also dense (but not dry)

  3. Kari Bohning

    February 12, 2019 at 1:23 pm

    I can handle dense- it’s the dry that gets me:-) how much butter/ olive oil/ coconut oil would I add? What could I be doing wrong if mines dry?

    • hungryelephant

      February 12, 2019 at 1:48 pm

      So the person that made it used 1/4 cup worth of olive oil so hopefully that works!

  4. Kari Bohning

    February 12, 2019 at 1:27 pm

    I wonder if adding oat fiber somehow, would lighten it up?

    • hungryelephant

      February 12, 2019 at 1:47 pm

      Hmm might be worth a try. I havent tried nor can I get oat fibre in Ireland so I can’t say for certain

  5. Marie

    February 13, 2019 at 2:40 am

    Can I use Erythritol sweetener instead of xanthan gum? Thanks

    • hungryelephant

      February 13, 2019 at 1:43 pm

      No, xanthan gum is a binder similar to gluten. You can replace it with psyllium husk or flax seed

  6. Alisa

    February 13, 2019 at 9:11 am

    do you know what protein could be used if one is dairy and egg free?

    • hungryelephant

      February 13, 2019 at 1:42 pm

      I’ve seen people buy pea protein but I’ve never tried it.

  7. Lisa

    February 13, 2019 at 2:40 pm

    I have made the white bread and cheese bread recipes. I’m so happy I came across the recipes. They taste great. The only thing I needed to do is leave the bread in my oven longer by 20 minutes. Thanks

  8. Dusty

    February 14, 2019 at 1:15 am

    The bread is great ! What’s the best way to store it ?

    • hungryelephant

      February 14, 2019 at 6:23 am

      I wrap in cling/seran wrap and store on the counter!

  9. Peggy kossow

    February 18, 2019 at 9:22 am

    Is 1.25 cups of water 300 ml? I measured out 300 ml and it was way less and my bread dough was very thick. You didn’t actually put the word cups in your recipe so I jumped on the 300 ml you wrote. It is in the oven as I write. Please let me know on this. Thanks!

    • hungryelephant

      February 18, 2019 at 9:34 am

      Hey! 1.25 cups is about 295ml. How thick was it? Did it turn out ok?

      • Peggy

        February 18, 2019 at 2:43 pm

        Am eating right now. Popped two slices in toaster. Put on butter and my homemade chia strawberry jam. I absolutely love it! Taste is very very good. I only baked for 20 minutes only because of my concern about the water, and it turned out great. Sorry for the panic. Thanks for the recipe!

        • hungryelephant

          February 18, 2019 at 9:43 am

          Great! Glad you liked it! Sorry for the confusion! I’ve added the words cups in there now Haha

  10. Jenifer

    February 18, 2019 at 9:29 am

    Is the dough suppose have a thick or thin consistency? Also do you have a video of you actually making this recipe?

    • hungryelephant

      February 18, 2019 at 9:35 am

      Hey! there is a video at the top of the blog post! If you cant see it, theres also one on my youtube channel – the dough will be more on the thicker side

  11. Julie Gillespie

    February 18, 2019 at 10:00 am

    I tried this. It tastes great but it’s hard. Did I do something wrong?

    • hungryelephant

      February 18, 2019 at 3:44 pm

      each oven is different so it may have run hotter than what I had! also it comes out of the oven hard and softens up over time

  12. Jean

    February 19, 2019 at 8:11 am

    What kind of whey protien did you use? How many carbs are in the protien powder?

    • hungryelephant

      February 19, 2019 at 12:20 pm

      I use Isopure unflavoured and there are zero carbs. If you cant find a zero carb protein powder, the ideal ones are under 5 per 100g. Most are 3 carbs per 100g just make sure it has no additives, or sugar or anything

  13. Robin

    February 22, 2019 at 3:26 pm

    Hello! I’m wondering how you got the macros you show for this bread. I calculate the protein per slice being 28g. I know that macros vary by the brands we use but thats a huge jump. I’m wondering if you meant two scoops of whey protein isolate and not two cups? Also what brand whey did you use?

    • hungryelephant

      February 22, 2019 at 10:36 am

      Hey! So I used Isopure brand whey isolate. I definitely meant two cups, but its easier and much more accurate to calculate macros by weight.. Cups can vary so much. 2 cups of whey isolate is approximately 4.5 scoops. Hope that helps!

  14. Kim

    February 23, 2019 at 12:10 am

    Yum! Thanks!
    I just made it and it came out beautiful. I read above and added a Tbsp. of olive oil and then I sprinkled everything bagel seasoning on top. Love it!


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