Keto Bread

I recently made a keto friendly bread that was found on

Janie and I both enjoy the buttery flavor of the bread. Even though it tastes good on its own, it’s even better with a topping of butter or peanut butter. The original recipe said a loaf made 20 slices, but I was able to cut 12 slices about 2/3″ thick.

Macro Nutrients (per slice)

Fat13.3 g
Protein6.6 g
Net Carbs2.2 g (3.7 g Carbs - 1.5 g Fiber)

Keto Bread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This recipe was found on

Servings: 20 slices
  • 1.5 cup Almond Flour
  • 6 large Eggs Separated
  • 4 tbsp Butter Melted
  • 3 tsp Baking Powder
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Salt
  1. Preheat oven to 375 degrees fahrenheit. Grease an 8x4 loaf pan with a butter of your choice.

  2. Separate egg whites and yolks. Add Cream of Tartar to egg whites and beat until soft peaks appear.

  3. Combine the egg yolks, butter, backing powder, and salt in a food processor or mixer. Add almond flour in two parts to create a lumpy dough.

  4. Add 1/3 of the beaten egg whites to the food processor or mixer. Mix completely.

  5. Continue to add remaining egg whites and mix minimally to combine. This will help keep the volume in the bread.

  6. Pour mixture in loaf pan. Bake for 30 mins.

  7. Check with a toothpick to ensure the bread is fully cooked (no residue on tooth pick).


To separate the eggs, I used the bottle trick. It was awesome! Basically after cracking the egg into a bowl, you slightly squeeze a plastic bottle and place the opening over the yolk. Loosen your grip on the bottle and let it suck up the yolk and squeeze it out into another bowl.

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