Made with low-carb ingredients, this keto white bread is a perfect option for those following the keto diet. Unlike many other keto white bread recipes, you don’t need a whole dozen egg whites, or any complicated ingredients to make this recipe.
This keto sandwich bread is high in healthy fats and protein, as well as gluten-free. At only 2.1g net carbs per slice, you can enjoy the taste and texture of bread without the carb overload.
Use keto white bread to make yummy sandwiches (I highly recommend cheese sandwiches in particular). Or, enjoy a slice of toast smeared with nut butter to eat alongside eggs.
You can even make this into french toast—just don’t forget the sugar-free keto syrup!
In short, use this delicious tasting keto bread the same way you would use regular bread. It truly is one of the most versatile keto recipes out there.
This keto white bread recipe has the light and fluffy texture of white bread and no eggy flavor. This was inspired by my low-carb almond flour bread on this site and is delicious when topped with sugar-free chia seed jam.
With this recipe, you can have your bread and eat it too! 😉
This keto white bread uses half the number of eggs other white bread keto recipes call for. Because of this, you’ll have to use a couple of egg substitute ingredients like plain yogurt.
I found making this recipe that adding plain yogurt in combination with baking soda, baking powder, and whipping the egg whites made the bread light and airy when cooked and not dense like most keto bread. This combination is extremely important.
You’ll also note that this keto recipe calls for both almond and coconut flour. These flours are not interchangeable. Find more info about why in this post explaining coconut flour vs almond flour.
- almond flour
- coconut flour
- coconut oil – melted to mix in easily
- yogurt – all-natural plain yogurt is used as an egg substitute and to activate the baking soda while baking.
- egg whites – egg whites are used instead of whole eggs to help the bread keep its light color. The egg whites are also whipped into stiff peaks to give volume to the bread.
- baking powder – opt for an aluminum-free baking soda. Bread baked with baking powder that has a tendency to have a slight green tint. The bread is still perfectly edible.
- baking soda – reacts with the yogurt and makes the bread airy while cooking.
- salt – sea salt or Himalayan salt is the best.
- xanthan gum – is used to help strengthen the bread. You can omit it if desired.
- sweetener – this is optional, but just a bit of sweetener helps round out the flavor of the bread.
See the recipe card at the bottom of this post for exact quantities.
To make this keto bread recipe, preheat your oven to 350°F/180°C. You’ll want the rack sitting towards the top of the oven (but you’ll still need enough room for the loaf pan to comfortably fit).
In a large bowl mix together all the dry ingredients so that they are well combined.
Then mix in the yogurt and coconut oil. The coconut oil will soak up some of the liquids while doing the next step.
In a separate bowl, beat the egg whites with an electric hand mixer until stiff peaks form. This will take several minutes.
Next, fold the egg whites into the dough in the other mixing bowl using a mixing spoon. Continue to gently fold until all the eggs are mixed through.
Pour the dough into a 5×7 bread pan lined with parchment paper. Smooth the top with a silicone spatula and push from the edges of the pan to the center to mound the top while smoothing
How to properly bake this keto bread recipe
Baking bread is a tad more involved than just sticking it in the oven and calling it a day.
First, bake the bread for 35-40 minutes.
The bread will turn brown and golden on the top and edges. Do not remove the bread from the oven yet.
Instead, tent the top with a piece of foil to keep the top from browning anymore and then cook for an additional 30-40 minutes.
The top will be firm and spongy when gently pressed rather than being soft or squishy.
The bread is done when the internal temperature reaches 205°F/95°C.
Once it is done baking, remove the bread from the oven and allow it to cool completely in the pan. Then remove the bread and slice with a serrated knife.
Hint: The bread will look like it is done after the first 30-40 minutes. However, it is not. It needs extra time in the oven to cook through and set. If you remove it too early, it will deflate and collapse.
Here are some keto-friendly ingredient substitutions for the recipe of keto white bread:
- Almond flour – you can substitute with a different nut or seed flour.
- Coconut flour – use an additional cup of almond flour or ½ cup ground flaxseed. Your results may not be as good, since these flours are not typically interchangeable. If at all possible, use both almond and coconut flour!
- Eggs – you can use liquid egg whites. You may need to add 1 teaspoon cream of tartar to the liquid egg whites so that you can beat them into stiff peaks.
- Coconut oil – replace with olive oil or melted butter.
- Xanthan gum – omit or replace with psyllium husk. If you do use psyllium husk, you will be able to see it in the bread.
- Yogurt – use sour cream. This substitute still needs to be acidic to activate the baking soda. Sour cream is a suitable replacement. A tablespoon of apple cider vinegar should also work.
- Baking soda or baking powder – both are critical to this recipe to make the bread airy. Omitting one and doubling another will make the bread significantly denser.
- Sweetener – omit if desired.
Keep in mind that substituting the ingredients may alter the texture and taste of the bread slightly, and you may need to adjust the amount used.
For the absolute best results, make the bread as the recipe directs.
Prefer to avoid nut flour altogether? Try this keto coconut flour bread recipe instead!
Want to take your keto white bread recipe to the next level? Here are 10 flavor variation ideas for keto white bread. You’ll find ideas for both savory and sweet keto breads.
- Garlic and herb: add 1 tablespoon of minced garlic and 1 tablespoon of dried herbs such as rosemary, thyme, and oregano to the dough.
- Cheese and chive: add ½ cup of shredded cheese (cheddar, mozzarella, gouda) and 2 tablespoons of chopped chives to the dough.
- Jalapeno and cheddar: add ¼ cup of diced jalapeno pepper and ½ cup of shredded cheddar cheese to the dough.
- Spinach and feta: add 1 cup of packed spinach leaves (finely chopped) and ½ cup of crumbled feta cheese to the dough.
- Zucchini and Parmesan: add 1 cup of grated zucchini and ½ cup of grated Parmesan cheese to the dough.
- Chocolate and hazelnut: add ½ cup of chopped hazelnuts and ¼ cup of cocoa powder to the dough and also add ½ cup of chocolate chips in the dough before baking.
- Cinnamon raisin: add 1 tablespoon of cinnamon and ½ cup of raisins to the dough.
- Blueberry and lemon: add 1 cup of fresh blueberries and 1 tablespoon of lemon zest to the dough.
- Walnut and cranberry: add ½ cup of chopped walnuts and ½ cup of dried cranberries to the dough.
- Pumpkin spice: add ½ cup of pumpkin puree, 1 teaspoon of pumpkin spice, and ¼ cup of chopped pecans to the dough
Remember that adding extra ingredients can change the texture and consistency of the bread. You may need to adjust the amount of the wet and dry ingredients accordingly.
Here is a list of equipment needed to make keto white bread:
I used a 5×7 inch glass load pan to bake my bread. Because of this, the bread is not very tall. To make a taller loaf, you may want to opt for a mini loaf pan or two.
I find that this shorter bread is perfect for my family since I don’t have to cut sandwiches in half for my kids. The bread is the perfect size for lunches, sandwiches, and french toast sticks.
The best way to store keto white bread is to wrap it in plastic wrap or aluminum foil and store it in an airtight container or a resealable bag. This will help to keep the bread fresh and prevent it from drying out.
It is best to store the bread at room temperature, as refrigeration can cause the bread to dry out quickly. Bread stored in the refrigerator will remain good for up to a week.
You can also freeze the keto white bread for up to 3 months. To freeze, wrap the bread tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag.
When ready to eat, defrost the bread at room temperature or in the refrigerator before slicing and serving.
Do not overmix the dough. Keto bread dough is typically more delicate than traditional bread dough, and overmixing can result in a dense, tough loaf. Gently fold the egg whites in until they are no longer streaky. Roughly mixing the dough will cause the egg whites to deflate.
Some great keto-friendly toppings for your keto white bread are avocado, butter, cheese, sugar-free chia jam, nut butters (just need to watch carbs in nuts and seeds), cream cheese, etc.
There are so many delicious ways to use keto bread. Some of my favorites are grilled cheese, keto french toast, sandwiches, toast and using it for crouton/bread crumbs.
No, unless the white bread is a recipe or bread made specifically for keto. Regular store-bought white bread is high in carbs and sugars. However, with this keto white bread, you can enjoy the flavor and texture of white bread without the carbs and sugars.
This keto white bread recipe has a net carb of 2.1g per slice. This is significantly less than traditional white bread which can have 15g of carbs per slice.
Please rate this recipe.
Easy Keto White Bread
This keto white bread is a perfect option for those following the keto diet. Unlike many other keto white bread recipes, you don’t need a whole dozen of egg whites to make this recipe.
Servings: 16 slices
NET carbs: 2.1g
Adjust servings: 16 slices
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Preheat your oven to 350°F/180°C.In a large bowl mix together all the dry ingredients so that they are well combined. Then mix in the yogurt and coconut oil.
In a seperate bowl beat the egg whites with an electric hand mixer until stiff peaks form. Next, fold the egg whites into the bread dough in the other mixing bowl using a mixing spoon. Continue to gently fold until all the eggs are mixed through.
Pour the dough into a 5×7 bread pan lined with parchment paper. Smooth the top with a silicone spatula push from the edges of the pan to the center to mound the top while smoothing
Bake the bread in the oven toward the top for 35-40 minutes. The bread will turn brown and golden on the top and edges. Do not remove the bread from the oven yet. Tent the top with a piece of foil to keep the top from browning anymore and cook for an additional 30-40 minutes. The bread is done when the internal temperature reaches 205°F/95°C. The top will be firm and spongy when gently pressed not soft or squishy. Remove the bread from the oven and allow it to cool completly in the pan before removing the bread and slicing.
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