If you want a Low Carb Keto Bread Recipe that feels and tastes like regular bread, this is it! Of course, it isn’t going to be exactly like your traditional bread recipe, but it is as close as they come! Perfect for a side to dinner as well as making sandwiches, just make sure to follow our tips for toasting before eating!
Low Carb Keto Bread Recipe
I’ve had so many people ask if they could cook my 90-Second Bread in the oven, or if they could prepare multiple batches to last for several days. After I multiplied my 90-Second French Toast into a large loaf, I knew I could do the same for 90-Second Bread.
I increased my original recipe several times and made the perfect sized loaf that cooked fabulously in the oven. As always I am going to be 100% honest with you. Just like my 90-Second Bread, I would not suggest eating this Keto/Low Carb Bread straight out of the oven. Instead, cut a slice and fry it in a skillet in butter or toast it up in a toaster oven or air fryer.
I don’t know why this step makes such a difference but I promise it does. I’ve heard of so many people saying they hated 90-Second Bread until they found my version and it totally changed their opinion. Still, the key is doing something after the bread comes out of the oven to crisp it up. Otherwise, it does taste eggy. However, once you crisp it up it will knock your socks off.Â
Getting started with the keto plan
If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here. I am always sharing great tips on how to make this lifestyle work better for you.
I have recently shared about healthy fats to use for the keto diet. When in doubt about the plan, you may also want to read about these benefits of the keto diet. So many are curious about why I chose this diet, and these share a lot of information on how it is a healthy choice.
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
Keto/Low Carb Loaf Bread
Ingredients
- 1/2 cup coconut flour
- 10 tbsp butter, melted
- 8 eggs
- 2 tbsp sour cream
- 1 1/2 tsp baking powder
- 1/2 cup cheddar cheese
Instructions
- Preheat oven to 350.
- Melt butter and set aside until it is room temperature.
- Once butter is room temperature add all other ingredients and stir to combine.
- Grease loaf pan or line with parchment paper.
- Pour batter in a loaf pan and cook for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Before serving, fry each slice in butter in a skillet or toast in the air fryer or toaster oven. This step is key to a piece of great tasting bread.
Nutrition
More Keto Bread Recipes
I’ve been experimenting with making keto bread recipes for a while now. I’ve come up with some popular choices that are a perfect substitute for regular bread. If you want more variety of keto recipes, make sure to check out all of my Keto/low carb recipes in my Keto/low carb recipe index.
Homemade Keto Blueberry Bread Recipe
Steph says
I love your page and recipes! Do you ever sub almond flour for coconut in the bread/ muffin recipes?
Kasey says
Thanks so much! I don’t because my daughter is very allergic to almonds. Almond flour and coconut flour are not equal substitutions. Instead, it is more like 1:4. You can google for more information, but I don’t have any personal experience with almond flour at this point. 🙂
Marrisa Gilbert says
I made this recipe with 4 cups almond flour. No coconut flour. I despise the stuff. That was the only change in the recipe. It turned out very good. I will say I need to add salt. Definitely boosts the flavor.
Kasey says
I’m glad the almond flour worked for you. My oldest daughter is severely allergic to almonds so I have never used it.
Charlotte says
How large is one serving ? I’ve been weighing/measuring out my food and would LOVE to try this. Looks so good 🙂
Kasey says
The bread is cut into 14 equal slices and the nutritional info is per slice.
Zulema says
Which is the oven temperature?
Dan says
I have a question.
In this Keto/Low Carb Loaf Bread recipe it shows the nutritional amounts per serving but doesn’t say what a serving is. Could you tell me how much is a serving?
Dan says
Oh, I see. Cut it into 14 slices and each slice is a serving. So, any kind of sandwich would be 2 servings.
Kasey says
It is cut into 14 pieces.
Melanie says
Can you tell me the serving size to your low carb bread, please. I can’t wait to try it!
Kasey says
The macros are included per slice so that each individual could determine their own serving size.
Lisa says
How long will it keep in the fridge?
Kasey says
I would think it would keep a couple of days.
Sarah says
I’ve been looking for a bread that is lower in carbs, so thank you, I can’t wait to try this! One question, could I leave out the cheddar cheese from this recipe?
Kasey says
You certainly could, although I can’t guarantee what the outcome would taste like as I haven’t tested the recipe like that.
Courtney says
Love this! Just finished baking it, and was wondering— how long would this keep on the counter with cling wrap? Do I have to put it in the fridge? Thank you for this great recipe!
Kasey says
I put it in the fridge personally, but you can do whatever you prefer. Sure! Glad you enjoy it.
Vivian says
I made this tonight and oh my goodness. Toasted is where it is at! I sliced mine up into 14 servings and froze then into individual baggies. I think it would keep longer this way.
Kasey says
So glad you loved it. That is a great idea.
Jodi says
That sure is a lovely looking loaf of bread in your pictures! Can you please tell me what size your loaf pan is? I have several different sizes and I want to be sure my loaf looks as tall as yours!
Kasey says
I don’t know the measurements. It is just a regular standard loaf pan.
Betty Hernandez says
I can’t believed this bread this bread is so good.
Even my husband like it. Thanks for sharing the recipe and your tips.
Kasey says
You are so very welcome! I’m glad you enjoyed it.
Nancy says
Could you substitute greek yogurt for the sour cream?
Kasey says
I’m not sure I’ve only made it as is. I’ve not tried baking with greek yogurt.
Alice says
I love your receipts, they are great!
Is there anything I can substitute eggs with? At least part of them?
Thanks
Kasey says
Thanks so much. I’ve only made the recipe as is so I’m not sure.
Erica says
OMGosh I just used 2 sticks of butter ? do you think this will still come out?
Kasey says
I hope so, but I’m not sure.
Sandy says
I’m just getting ready to make this tomorrow. Do you have to fry it in butter before serving it?
Thanks!
Kasey says
You don’t have to, but it sure makes it taste better.
Maureen Parsons says
This sounds good,miss my bread .Thks
.Kasey says
You’re welcome! You could also try chaffles, which is a great bread sub. https://kaseytrenum.com/keto-chaffle-recipe
Amy says
IS this with whole eggs or just eg whites? And do you need to beat the eggs? I have another recipe that I have tried and I have to beat the egg white to stiff peaks
.Kasey says
I use whole eggs and I don’t beat them into stiff peaks.
Marissa says
I don’t have a loaf shaped pan. Could you use like a square metal pan or something else to cook the mix in?
.Kasey says
I’m sure you could. I’d just try to use a pan that is about the same size, no matter what shape it is.
lisa says
can I use homemade coconut flour for this? I have access to fresh coconuts.
.Kasey says
I haven’t used homemade coconut flour but you could sure try it.
maayan Estrajch says
Can I use plain soy yugort instead of the sour cream? does the bread taste too eggy? Thankx
.Kasey says
I’ve only fixed the recipe as is so I’m not sure. I don’t think the bread tastes eggy.
Julie Hill says
Thanks much to you for your bread recipes! I had already made the single serving keto bread in the microwave and loved it; but like a lot of others, I wanted a way to make enough to store use for a couple of days. This recipe was a perfect solution!
Do you use real butter? I usually do, but its really hard for me to use it in that quantity in anything. I’m an old school calorie/fat counter, although I try to keep track of my carbs as well. Daughter’s veggie, so I try to supplement her protein intake also.
I made modifications to the loaf to adjust the fat and calorie content and used 2 cups egg beaters (made of egg whites, which lightens up the eggish taste as per your recipe instructions), mashed 2 ripe avocados (equivalent to 5 Tbsp) and added 5 Tbsp of melted stick margarine as the fat, added 1/4 tsp of salt to match the ratio of baking powder and salt in self rising flour, and baked it in a standard 9″ X 5″ Pyrex loaf pan lined with parchment. It turned out very well and was delicious, but it wasn’t as tall as I’d like. I’m not sure if that was due to the avocado/margarine adaptation or the size of the pan, but I think I’ll make it in my next smaller loaf pan next time which is 8 1/2 X 4 1/2 so it will be a little bit narrower and taller.
Any input you have would be appreciated.
Thank you again for the great recipes!
Kasey says
Glad you enjoyed it. As far as the loaf, I’m not sure. I’ve never tried adding avocado. I do use real butter.