4 Ingredient Keto Bread
This keto bread recipe is just 4 ingredients. The bread is great for sandwiches, toast, and more. It’s low carb, keto friendly, and gluten free.
This keto 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.
I love this recipe because you don’t need special low-carb flour like almond flour or coconut flour like other keto recipes.
It’s a great recipe because it’s so easy. Even if you’re not following a keto diet, this is a great recipe if you want a low carb bread option. It has simple ingredients you might already have on hand.
I love to have a slice with butter, or you can toast it to make cheese sandwiches or avocado toast.
Ingredients
- Creamy almond butter
- Eggs
- Vinegar
- 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 or hand 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 it across a 9-inch by 5-inch loaf pan, and then it’s ready to go in the oven.
Baking Tips
- Don’t bake the bread in a pan smaller in size than 9 inches by 5 inches. 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 mix in the egg whites thoroughly. I used a combination of a whisk and a spatula.
Storage Tips
Store leftover bread in an airtight container for up to two days at room temperature or up to three to four days in the refrigerator.
More Easy Keto Bread Recipes
4 Ingredient Keto Bread
Ingredients
- 2 cups natural creamy almond butter, unsalted and unsweetened
- 6 large eggs
- 2 tbsp white vinegar
- 1 tsp baking soda
Instructions
- 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.
Notes
- 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.
will beating the eggs before adding to mix combine easier?
It might make it easier if you want to use a separate bowl.
Any other kind of butter you can suggest. Not available where I live.
You might like to try our Keto Sandwich Bread that’s made with creamy peanut butter.
Do you have alternatives for almond flour, butter etc. I can not eat almonds.
The recipe doesn’t have almond flour, but if you are looking for an alternative for almond butter you might like our Peanut Butter Bread.
I’m allergic to almonds is there a substitute for almond flour, better etc.
We have a peanut butter bread you might like instead.
Is there any substitute for the almond butter? Locally it is expensive and we are on Social Security. We love bread and I woul like to try this recipe. Thanks.
I have a peanut butter version: https://kirbiecravings.com/flourless-peanut-butter-sandwich-bread/
Hi, in the list of ingredients you have 6 eggs and then in the directions you talk about egg whites but no where could I see anything about separating the eggs. A little confused.
you don’t need to separate the eggs. But when you are mixing, the egg whites will be the hardest part to mix into the thick batter. They are very slippery and so you do need to work a little to stir them in.