Keto Sweet Bread | Easter Bread

by hungryelephant

An Easter keto sweet bread!? WHO WOULD HAVE THOUGHT?? It’s actually much easier than it looks PLUS it is gluten, grain, and sugar free! 

I have to admit, I added some almond milk (you could add heavy cream) and butter, making it one of the fluffiest gluten free breads I’ve made! It honestly has surprised me how fluffy and bread-like it is!

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BUT this isn’t your typical Easter bread. Since there is NO gluten, we aren’t able to braid the dough, which is how most Easter/Sweet breads come. Instead, I just threw it all into a loaf tin. 

However, if you want to make more of a typical circle dough with an egg inside, you can use a spring form pan instead and after you put all the dough into it, place your eggs. Then bake. That may make it a bit more of a traditional. 

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One more note before the recipe – you’ll notice that my load is breaking at the side and kind of lopsided – I mean, there is nothing wrong with it, or it’s taste but it is because I baked it at 375°F/ 190°C and it baked the top WAY too fast. So a baking temp of 350°F/175°C should be better for this bread.

Hope you all have a fantastic Easter and enjoy this yummy keto sweet bread! 

If you like this recipe, make sure to check out my regular keto white bread, brown bread, Hawaiian sweet rolls or hamburger buns!


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Yield: 20

Keto Sweet Bread | Easter Bread

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

An amazing, keto sweet bread! Super easy to make and best part it is gluten, grain and sugar free!


  • 2.5 cups (250g) almond flour(
  • 2 cups (140g) whey isolate( )
  • 1/2 tsp salt
  • 2 tsp xanthan gum
  • 3 tsp baking powder
  • 1/2 cup (100g) butter - melted
  • 1/2 cup (100g) sugar substitute
  • 1/4 cup (60ml) almond milk (or heavy cream)
  • 1 cup (236ml) water


  1. In a large mixing bowl, whisk together the almond flour, protein powder, xanthan gum, salt and baking powder.
  2. In a separate smaller bowl, melt the butter.
  3. Pour the sugar substitute and almond milk into the butter and whisk until the sugar substitute dissolves.
  4. Pour the butter mix into the dry ingredients and mix. You won't be able to mix it entirely and that is ok.
  5. Add in the water and stir again until you have a thick batter.
  6. Pour into a lined loaf tin.
  7. Bake at 375°F/175°C for 30-35 minutes.
  8. *this baking temp is different from my video because many said it was uncooked in the middle.
  9. Enjoy!


This makes roughly 20 slices.

Nutritional Information:

  • CALS: 150
  • FAT: 11.6
  • CARBS: 3.4
  • FIBRE:1.9
  • NET CARBS: 1.5
  • PROTEIN: 9.6

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 150Total Fat: 11.6gCarbohydrates: 3.4gFiber: 1.9gProtein: 9.6g

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Michelle April 18, 2019 - 3:38 pm

Water needed for step 5 is not listed as an ingredient. How much water?

hungryelephant April 18, 2019 - 3:42 pm

1 cup! Thanks for letting me know – I have updated the recipe!

Michelle April 18, 2019 - 5:52 pm

Thank you! I enjoy your recipes?

Elaine Roveroni April 18, 2019 - 7:10 pm

Hello, which sweetener do you use please? Thanks!

hungryelephant April 18, 2019 - 7:11 pm

Either straight erythritol (swerve) or a monk fruit/erythritol mix!

Elaine Roveroni April 18, 2019 - 7:17 pm

Thank you! Btw, your bagels are the best!

Katrina Duckett April 21, 2019 - 11:57 am

I have plain egg white protein powder. Do you think that would work in place of the whey isolate? I’d hate to use 2.5cups of almond flour and not turn out a decent recipe.

hungryelephant April 21, 2019 - 5:07 pm

I have had someone use egg white protein powder to make the bagels and it worked out ok, so I think you should be fine!

Katrina L Duckett April 28, 2019 - 10:50 pm

Thank you! If/when I get around to making it, I’ll let you know how it turns out.

Andrea Rodriguez April 21, 2019 - 2:37 pm

I did 350 for 40 minutes and it still wasn’t quite done! It needed more like 45-50.

Marcelle April 28, 2019 - 9:18 am

Not sure what I did wrong, but I cooked it for 40 minutes at 350 and the middle was completely uncooked. I put it back in the oven, covered the top with parchment so it wouldn’t brown anymore. Cooked it for another 20 minutes and thought it was done. When it cooled a bit I started to slice it and only managed to get about 6 slices. The rest of the loaf was not cooked in the center. There was an uncooked hole running through the middle and I had to toss it. What could be the problem? I think next time I will try a bun pan instead of a loaf. It tastes too good to give up on!

hungryelephant April 28, 2019 - 9:23 am

You could try at 375 instead for like 30ish minutes or try buns instead!

Marcelle April 30, 2019 - 2:59 pm

I decided I am going to play it safe and cook the batter in silicon buns pans and bake them for less time. I did this with some other loaf recipes that didn’t work out for me. This will also keep me from eating the entire loaf in one sitting cos it takes that good! I’ll let you know how the sweet buns turn out! Thanks so much for this awesome recipe!!

Tammy November 17, 2019 - 5:17 pm

I made this bread today, and while I was pleased with the height of the bread, it was extremely dry. I baked at 350 for 35 minutes.

hungryelephant November 17, 2019 - 6:52 pm

So sorry to hear. Did you alter any ingredients?

Tammy December 7, 2019 - 5:18 am

No I didn’t, I’m going to try it again because I really liked that it seemed more like a regular bread to me.

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Marcy March 12, 2020 - 1:46 pm

Can you use something else for the whey isolate

hungryelephant March 12, 2020 - 2:07 pm

unfortunately not that ive found. Once I find an alternative I will update

Zinap May 13, 2020 - 1:26 pm

Can I use flavored whey protein that’s all I have

hungryelephant May 13, 2020 - 1:28 pm

Yup! Should be fine!

Rachel August 16, 2020 - 4:50 pm

Have you ever tried to add eggs to this recipe for added flavor?

hungryelephant August 18, 2020 - 4:10 pm

I havent but I think that would be delicious!

Tania March 28, 2021 - 1:35 am

What size loaf pan did you use?

hungryelephant March 28, 2021 - 6:27 pm


Terri Brown April 2, 2021 - 5:02 pm

Have you ever made the dough the night before and baked it the next day?

hungryelephant April 3, 2021 - 4:56 pm

I havent. I think it would be better to bake the night before because letting it sit will get rid of any excess chewiness! (or so I’ve found)

Carmella Goodman April 4, 2021 - 11:25 pm

Love your website and your you tube videos. I found your Keto Easter Bread recipe and I had to try it. I was very impressed with the look, the timing was perfect, I used a Bundt pan and I put my uncooked colored eggs on top along with some sprinkles to make it look like the traditional Italian Easter bread. Sadly my eggs disappeared into the bread, however it was stunning and it came out of the pan beautifully. I will make it again and just leave the eggs out. Thank you!


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