top of page

This site is entirely free and offsets the operating cost with ads and affiliate links. See "Affiliates" page for more information.

We are not giving medical advice. Please read the "Disclaimer".

Support Us

On Patreon

  • Instagram
  • YouTube
  • Facebook
  • Pinterest
  • Twitter
PayPal ButtonPayPal Button

Keto Bread Recipe Version 2.0

Updated: Sep 10, 2021

With the massive success of my first keto bread recipe, I wanted to take the time to revisit the recipe and fix some of the things that my original keto bread recipe fell short on. This came down to three thing: cook time, size, and consistency. So with this keto bread recipe my goal was to cook it faster, make it larger, and ensure that a wonderful loaf of keto bread can be produced every time by viewers around the world. The means that ALL measurements are give in grams for precision. Enjoy!


Prep Time: 15 minutes

Bake Time: 65-75 minutes

Cooling Time: Varies

Servings: 12

Macros per serving (1 slice: about 1/2 inch thick):

Calories: 182

Fat: 13g (72.6%)

Protein: 8g (19.2%)

Net Carbs: 3g (8.2%)

  • Total Carbs: 10g

  • Fiber: 7g



(Ingredients can be purchased by clicking on the green link)



*While it is not common to use weights for wet ingredients, it makes the recipe more precise. In this case, it seemed to be useful*


Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.


Let's Do This!

  1. In a large mixing bowl, combine all of the "dry" section ingredients.

  2. Mix with a whisk until well combined and no clumps exist.

  3. In a smaller mixing bowl, combine all of the "wet" ingredients. Whisk until the liquid mixture is smooth and uniform.

  4. Poor the wet ingredients into the dry ingredients and whisk aggressively and quickly. The goal is to combine the ingredients as quickly as possible with as little mixing as possible. Overmixing will beat the air out of the dough.

  5. Preheat you oven to 375F (190C). Allowing the dough to sit in the bowl while the oven preheats.

  6. Once the oven reaches temperature, form the loaf by spoon your dough onto a baking sheet lined with parchment paper. See video for reference, but you're essentially building a tower of dough using a large spoon. You can, however, make the loaf any shape you want.

  7. If desired, smooth the surface with wet hands.

  8. Bake for 65-75 minutes, until the exterior is golden brown.

  9. Let cool COMPLETELY before slicing. Do not skip this step.

  10. Enjoy!


How We Did It!

24,152 views12 comments



1 Cup Almond Flour

2 TBSP Psyllium Husk Powder

⅓ Cup Coconut Flour

¼ Cup Golden Flax Meal

1 Tsp Cream Of Tartar

1 Tsp Baking Soda

½ Tsp Salt

1 Tsp Dry Active Yeast (for flavor)

1 TBSP Apple Cider Vinegar

5 Egg Whites

1 Egg

1 Cup Warm Water

1 Tsp Olive Oil


Preheat your oven to 350°F.


You just can't please them all. Stop complaining everyone. Don't nitpick a great cook!


Aug 18, 2022

Why not put both measuring and weights? I have no scale. Now us Americans have work to do to make this new recipe.


Aug 05, 2022

Pretty good stuff. Made it last night at like 11:30pm. Should have just gone to sleep but I was jonesing for some of this. Smelled amazing while baking, and the scent hung in the air as I went to sleep. The bread tasted pretty good even though I forgot salt and a single egg white. With butter, it was like my mouth had an orgasm. Only problem was it didn't quite flatten out and remained a lump. Next time gonna spread that bad boy out. Thanks for the recipe.

Steve DeJohn

Erie, PA


Jul 07, 2022

Thanks for sharing your recipe. I understand that weighing the ingredients makes for more precise results, but could you also please post a cup/spoon measurement version like your original recipe for those of us who do not own a scale as well? Thanks so much.

bottom of page