This easy bread recipe is just 4 ingredients. The bread is great for sandwiches, toast, and more. And it’s low carb, keto-friendly and gluten-free.
This bread is so easy to make. Four ingredients. One bowl. Ready to go in the oven in about 10 minutes.
It looks like regular bread, tears like regular bread and is sturdy enough for sandwiches, toast and more.
- Creamy almond butter
- Baking soda
How to Make the Bread
All the ingredients are mixed together in one bowl. You can mix by hand or use a stand mixer. The batter does get very thick so mixing with a stand mixer will be easier, but I often just mix by hand.
Once the batter is thoroughly mixed, spread the batter across a 9 inch by 5 inch loaf pan and then it’s ready to go in the oven.
- Don’t bake the bread in a pan smaller in size than 9 inch by 5 inch. Anything smaller will not be enough room for the bread.
- Do not leave out the vinegar. It’s there to react with the baking soda.
- If you are mixing by hand, make sure you have a sturdy whisk as the batter does get very thick and it can be hard to thoroughly mix in the egg whites. I used a combination of a whisk and a spatula.
Don’t have almond butter? I’ve also got a peanut butter version of this bread.
4 Ingredient Keto Bread
- 2 cups natural creamy almond butter unsalted and unsweetened
- 6 large eggs
- 2 tbsp white vinegar
- 1 tsp baking soda
- Preheat oven to 350°F. Line a 9 inch x 5 inch loaf pan with parchment paper.
- In a large bowl, add all ingredients. Whisk together until all ingredients are thoroughly combined and batter is smooth. Be especially mindful of the eggs as the egg whites are slippery and will be difficult to incorporate into the batter and you do not want any unmixed egg whites. Batter will get very thick and be hard to mix. I use a whisk and a spatula. You can also add all the ingredients to a stand mixer and mix with the stand mixer.
- Spread the batter into loaf pan. Smooth the surface of the batter with a spatula. Rap the bottom of the pan a few times against the counter to eliminate air pockets.
- Bake bread for approximately 40 minutes or until a toothpick inserted comes out clean. Let bread cool before slicing. Bread can be eaten as is or can be toasted. Store uneaten bread in an airtight container for up to 2 days at room temperature or up to 3-4 days in the fridge.
- Don’t bake the bread in a loaf pan smaller in size than 9 inch by 5 inch. Anything smaller will not be big enough.
- Do not leave out the vinegar. It’s there to react with the baking soda to create the rise and texture for the bread.
- Do not substitute the baking soda with baking powder. The bread will not have the same texture or rise.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.