An easy keto bread recipe you say? This is one of the most highly requested recipes in the keto world. Finally after TWO years of keto, I have found the recipe that will save a lot of cheat days – it’s keto sandwich bread!
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 – that will give the keto white bread its amazing rise.
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.
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.
The best loaf pan size for this bread is 9×5.. if you use something bigger, you may have to double the recipe.
Hope you enjoy this keto bread recipe! It is great for toasting, french toast, grilled cheese and so much more!
If you like this recipe, be sure to check out our similar keto bread rolls, nut free bread rolls, cheese bread, brown bread or our Hawaiian Sweet Rolls
Keto White Bread
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
- 1 tbsp xanthan gum
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup (250ml) warm water
- 1/4 cup (50g) butter - melted
- In a mixing bowl, whisk together the dry ingredients.
- Whisk in the melted butter. It won't incorporate fully but mix as best as you can.
- Slowly add in the water and stir until you get a thick batter/dough.
- Pour into a loaf tin lined with parchment paper.
- Bake at 375°F / 190°C for 20-25 minutes.
- 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
Amount Per Serving: Calories: 136Total Fat: 8.8gCarbohydrates: 4.2gFiber: 2.3gProtein: 11.9g
I’m definitely going to try this one! I’m guessing that is 1.25 cups of warm water = 11/4 cups?
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.
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)
Thank you for sharing this recipe! Today was my second attempt at baking this bread.
This morning, I added 1/4 C MCT oil and 2 TBS of butter to the liquid part of this recipe. (I reduced the water by the same amount of new ingredients, and added water up to 1C) In a separate bowl, I added the last 1/4 C of warm water to fast acting yeast. (I have read that the the sugar ( maple syrup) required is used up by yeast as it feeds off of it) I let it bubble up until it nearly went over the edges.
While waiting for the yeast to do its magic, I put all the dry ingredients into a bowl. However,
I also reduced the protein powder by 1/4 C and added 1/4 C. oat FIBER instead.
The taste was as close to a normal bread as I have ever tried since starting Keto.
My first attempt at this bread was a success, but I found it to get stuck in my throat because of the dryness, So, I took some of the suggestions from the comments and experimented. My last bread was dominated by the taste of protein powder, (though I found that to subside after having it in the freezer for a couple of days). However , 15 minutes after removing from the oven, this tasted like a regular bread. It was still dense enough to cut slices thin, but it was a little less dense than my first attempt, and the oil made all the difference in the dryness. I only chose MCT oil , because there is zero flavor to it.
I started off making the rolls recipe first & OMG!! It is what I have been looking for!! Amazing recipe!! I had the issue of them being too dense the first time, so I just made the rolls bigger and cooked them less. Those two changes made them more fluffy. Now that I found this bread recipe, I have made this it twice & I LOVE, love, LOVE IT!! The only change I made to the recipe is adding about 3/4 – 1 cup finely shredded colby jack cheese. This adds a faux “Red Lobster cheesy rolls” kind of taste to it and a bit more fat & protein. I also like to add coarse sea salt or Trader Joe’s Everything but the Bagel Seasoning on top prior to baking!! Also, I had to cook my loaf for a total of 30 minutes to cook all the way through to the center. My family has been searching for a gluten free (my sister) & Keto bread (my daughters, aunt, uncle & me) for a long time. After buying expensive frozen loaves that were soggy or just baking recipes that would never come out like the picture, I am happy to say that THIS recipe is the one recipe I will be making forever!! I will make sure that I share it with all who I know!!
Hi Joanne, what do you mean you added water up to 1 cup, if you took away the amount of new ingredients? Why add it back in?
Please help!!! I’ve read it a hundred times and I can’t figure it out!!!☹️ Cuz I want to add yeast too!
Oh gee. I got it, I think. Sorry for the dumbness.
Im just going to place 2TB + the original 1/4 butter in liquid measuring cup, then pour boiling water into that, until it reaches 3/4 cup. This will melt butter. Then I’ll take 1/4 cup boiling water, place it into a small bowl and when it’s lukewarm, I’ll add my yeast and sugar or insulin. I’ll keep ya posted.
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?
So the person that made it used 1/4 cup worth of olive oil so hopefully that works!
I found that the brand of whey protein isolate I was using made everything really dry and inedible. When I changed brands, everything turned out very well. I now use Tera’s Whey and others like Isopure.
I wonder if adding oat fiber somehow, would lighten it up?
Hmm might be worth a try. I havent tried nor can I get oat fibre in Ireland so I can’t say for certain
Can I use Erythritol sweetener instead of xanthan gum? Thanks
No, xanthan gum is a binder similar to gluten. You can replace it with psyllium husk or flax seed
do you know what protein could be used if one is dairy and egg free?
I’ve seen people buy pea protein but I’ve never tried it.
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
The bread is great ! What’s the best way to store it ?
I wrap in cling/seran wrap and store on the counter!
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!
Hey! 1.25 cups is about 295ml. How thick was it? Did it turn out ok?
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!
Great! Glad you liked it! Sorry for the confusion! I’ve added the words cups in there now Haha
Is the dough suppose have a thick or thin consistency? Also do you have a video of you actually making this recipe?
Hey! there is a video at the top of the blog post! If you cant see it, theres also one on my youtube channel youtube.com/hungryelephant – the dough will be more on the thicker side
I tried this. It tastes great but it’s hard. Did I do something wrong?
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
What kind of whey protien did you use? How many carbs are in the protien powder?
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
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?
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!
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!
Ok, still love the bread, but as I cut into the center it was hollow and raw while the ends, top and bottom were cooked perfectly. Any thoughts?
It seems like it needed a bit more time in the oven. How long and what temp did you bake it?
380, checked it at 20 minutes and left it for another 5. I will keep trying until I figure it out.
What size loaf pan did you use? And can you sub for egg protein powder instead?
9×5 and egg protein should be fine but I havent tried it
Thank you! This turned out great! Have you tried freezing it? I’m due in May and would love to have some of this in the freezer.
I havent tried freezing it but it should be fine!
Well, I finally found it… This is it, this is the bread recipe! I have tried so, so many recipes that were either too eggy or had that weird spongy texture because of psyllium husk or were just flat or crumbly…but not this one.!!! This is absolutely the closest to traditional wheat bread that I have found. I used unflavored whey protein and it turned out amazing! I cut a slice fresh from the oven and slathered it in butter and it was so delicious and completely satisfying. I can’t wait to dip it in olive oil with herbs and spices… This could be a substitute for Italian bread, sandwich bread… I’m so excited to try it in so many applications. My bread pan is a little too wide so I think I need a different bread pan to make it taller so I can use it for sandwiches. What size bread pan did you use?
Omgosh so glad you like it!! Mine was 9×5!
This recipe made the best keto pizza ever, way better than fathead pizza. I spread the dough on a piece of parchment on top of my 16 inch cold pizza stone. Then 15 mins at 375F followed by 1 min under the broiler until lightly browned. I topped it then broiled it until the cheese melted. Wow was that good. It does not flex like other keto pizzas so you can eat the slices with your hands, woo hoo!
I made this yesterday and I really like this bread! It is very fine-grained, almost like a dense pound cake. It is also fairly neutral in flavor—although the almond flour definitely contributes a very light nutty note.
I tried it plain, and found that it was quite nice, even without butter. I toasted a piece plain and a piece with butter and love the way it toasted—nice and crunchy!
It’s sturdy enough that you can slice it almost paper thin, so I’ll be getting probably 30 slices from my loaf. I made a panini sandwich with two slices today, some meat, cheese, tomato & lettuce and it worked perfectly in the panini press. I also made a piece of cinnamon “sugar” toast with butter, allulose, and cinnamon, and it was fantastic. I’m going to be experimenting with making this into buns and rolls as well.
Yay so glad you like it! I’ve def made them into rolls and used them as hamburger buns. They are great!
Hello, have you made the buns/rolls? Please share if you have. Thanks
My DH and I loved this fluffy yummy white bread. I wasn’t sure if my brand of grass fed whey powder would work, so I whipped up 2 egg whites and folded them in gently. I used a butter flavor salt and added 1/4th cup of melted butter/olive oil mixture, since I’m a sucker for butter when baking bread. This will be my go-to recipe for white bread or rolls from now on.
I made this last week and froze it in individual slices separated by waxed paper. Every day I get out a slice and toast it, some days with cinnamon “sugar” (I use allulose) and some days just plain. It’s one of the best low carb breads I’ve tried out of probably over a hundred or more in the last 17 years. But… the 2 cups of whey protein isolate come to about $8.80 with the brand of whey protein I’m using. And I haven’t even calculated in the cost of the almond flour and other ingredients, which I am sure bring this small loaf to over $10. What do you recommend for the whey protein, or do you find that it’s just got to be bite the bullet and pay through the nose for a good bread?
I found whey protein concentrate in my bulk foods section of the grocery store. It’s much less expensive than the whey protein isolate and the results have been good.
Hi, I ran out of almond flour, so I used coconut flour for the rest. I had a hard time getting 16 slices out of it because it was so crumbly. Could this be because of the coconut flour? I will definitely try this recipe again when I get more almond flour. I miss buttered bread and this is close!
hey! yes, its definitely the coconut flour. I’ve tried it with just coconut flour and it was awful. Coconut flour also needs 2x more water than almond because it absorbs so much.
It’s so much better with just almond flour, I promise 🙂
There are those who are allergic to nut flour. Thank
This bread is fantastic! Can’t believe how good it is. I did use .25 cup avocado oil. Best keto bread!
will this work with whey concentrate or milk protein isolate?
it should, yes!
Just did this recipe today, the 1 1/4 cup warm water is way too little, it doesn’t really make a dough, not enough liquid to the amount of dry ingredients..Knowing what a dough should look like, I added more water until it had the consistency of bread dough. Next time I’ll do the 1.75 cups water and a 1/4 cup olive oil…BTW the recipe turned out AWESOME !!
it must be the ingredients I used or something cause a few people have said it was either too much water or too little! glad it worked out though!
Just took the bread out of the oven and it is definitely the best keto bread I have found taste and texture wise!! Thank you so much! I will definitely be sending this recipe link to all my keto friends!
I made this with hemp protein powder instead of isolate. I’m allergic to corn, so no isolate,and no egg or dairy or grains, or most anything. I also added 1/4 cup of oil. It does look lime a turdloaf, but considering I have not had bread or grains in so long because of corn, I dont care. Nest ti d I will roll out thick and flat on cookie sheet and cut with pizza cutter to cook more evenly. Also I subbed in ground flax for xanthan gum(also corn)
Wow! This is impressive. Definitely the best keto bread I’ve tried so far, after 5 years of experiments and lots of keto baking. I used “cheap” whey protein powder from the bulk section of WinCo, and I added 1/4 cup melted butter with the water. I’m just so thrilled it turned out!
Well, I wish I had read all the suggestions before I made this bread. It has absolutely no taste and is dry. I have no issue with the density of the bread as I like dense bread, but it has to have flavor. So, I will try this again and add the butter/oil and increase the salt to 1 tsp. Maybe that will be enough to make this the “perfect” bread for me. Thanks for getting me closer though to that dream.
thanks for the feedback! hope you find your dream bread soon! 🙂
I tried this not thinking much would come of it since I have tried practically every bread recipe out there for keto, and I was stunned. Its way to easy and simple, no way it could be good-but it is! Ive been intrigued by protein powder added to baked goods for a bit, but you seem to have found the nearly perfect ratio. and no eggs? No nasty flax meal? nirvana! I am going to do the rolls tomorrow to serve with meatloaf and look forward to a relaxing easy dinner. Now I have used up my protein powder and need more! thanks for a great recipe.
so glad you like it!!!!
I’m back again with another commentI This is a fantastic basic recipe that lends itself to all kinds of additions and variations. I added 2 tbsp oil (absolutely necessary, IMHO), 2 tsp ac vinegar, and 2 tsp sweetener to the mix, along with a little extra salt. I folded sunflower seeds and some finely chopped pecans into the batter, then topped it with sunflower and pumpkin seeds before baking. Very good!
what’s the other substitute for protein powder?
So far I haven’t found a good substitute for protein powder
I like the bread but it turned out too dry. It will be delicious as French toast or stuffing at Thanksgiving. Easiest bread recipe I’ve made and it holds together beautifully!! Thank you for posting it.:)
Many thanks to the original creator of this recipe! I made it twice with one success, one failure. If you don’t mind I would like to share my modifications, as I did find it a bit dry and dense for my taste. I also had a big hole in the center of my last bread with this recipe. My additions included, yeast, MCT oil, Additional butter, and sweetener. I subtracted from the protein powder and added some Oat FIBER instead. When I added liquid, I subtracted from the original liquid in the original recipe. 1) I dissolved yeast in warm water and let it stand whil I mixed dry ingredients, then I melted butter and added it to the oil water and yeast.
DRY : ALMOND FLOUR 250 GRAMS
ISOPURE PROTEIN POWDER 100 GRAMS
ORGANIC OAT FIBER 30 GRAMS
XANTHAM GUM POWDER 10 GRAMS
BAKING POWDER 16 GRAMS
SALT 1.5 GRAMS
WET: Kerrygold salted butter 76 GRAMS
MCT OIL 56 GRAMS
WARM WATER 150 GRAMS
INSTANT DRY YEAST 1 package disolved into an additional 1/4 C warm water +1 tsp maple syrup
2nd pkg Yeast disolved into 1/4 warm water with 36 grams Lakanto monkfruit sweetner.
One the bread rises and has browned a bit, I carefully placed a foil on top to prevent over darkening of the crust. The bread was cut into 20 slices. after having been frozen there was no protein powder taste at all, only a gently sweetend yeast taste. We had our first breakfast with eggs and toast this morning—- DELICIOUS!
Hi, I love trying out your recipes, thanks for posting them.
In this recipe have you ever tried pea protein instead of whey protein?
I haven’t! Not for this recipe no.
Everyone is commenting about the 1 1/4 cup water. Your recipe above says 1 cup. Which is correct??
Good recipe. Nice change from my usual low carb, store bought power slice. Had it toasted with a fried egg and sopped up the delicious yolk. Afterwards cut it super thin, light brush with evoo, slow toasted in oven at 225F for an hour or so. Came out like melba toast – awesome cracker taste and consistency. Been craving a good cracker and now found one! Thanks for sharing the recipe!
Can you tell me how many grams is in a cup of protein powder? My powder only shows how many grams is in a scoop – thank you!
Im not sure off the top of my head but my scoop was around 23-25g!
I’ve made a bunch of bread recipes, and this one is not good. It is very heavy, very thick and would not soak up French toast egg/cream. The gluten bread recipe on this site is better. Really disappointed I made this. Don’t understand all the good reviews.
Yeah same here how weird. 🤔