20 Delicious Keto Bread Recipes for Low-Carb Lovers

Zesty, satisfying, and surprisingly simple—these keto bread recipes are about to revolutionize your low-carb kitchen! Whether you’re craving fluffy sandwich bread, savory dinner rolls, or sweet treats, we’ve gathered 20 delicious options that prove you don’t have to give up bread on your keto journey. Get ready to bake your way to carb-free comfort and discover your new favorite loaf in this mouthwatering roundup.

Almond Flour Keto Bread

Brace yourselves, carb-lovers-turned-keto-warriors, because this almond flour bread is about to become your new best friend in the kitchen! Who said giving up gluten meant giving up that satisfying slice of toast? This fluffy, golden loaf proves that low-carb living can be downright delicious—and yes, it actually tastes like real bread, not a science experiment gone wrong.

Coconut Flour Keto Bread

Unbelievably, this coconut flour keto bread might just become your new carb-free obsession—it’s so good you’ll forget regular bread exists, and your waistline will thank you for the swap. Unlike those dense, eggy keto bricks of yore, this version achieves a surprisingly light crumb that’ll have you doing a happy dance right there in your kitchen. Seriously, it’s the little loaf that could—and does—deliver big on flavor without the carb coma.

Ingredients

• 1 cup coconut flour (scoop and level it, friends—no packing allowed!)
• 6 large eggs (I prefer room temp eggs here for better blending)
• 1/2 cup melted coconut oil (extra virgin is my go-to for that subtle tropical vibe)
• 1/4 cup psyllium husk powder (trust me, this is the magic binder)
• 1 tsp baking powder (freshness matters—give that can a sniff test)
• 1/2 tsp salt (I always use fine sea salt for even distribution)
• 1 cup warm water (around 110°F—think baby bottle warm)

Instructions

1. Preheat your oven to 350°F and grease an 8×4-inch loaf pan thoroughly with coconut oil.
2. In a large mixing bowl, whisk together 1 cup coconut flour, 1/4 cup psyllium husk powder, 1 tsp baking powder, and 1/2 tsp salt until no clumps remain.
3. Crack 6 large eggs into a separate bowl and whisk until uniform in color and slightly frothy.
4. Pour 1/2 cup melted coconut oil and 1 cup warm water into the egg mixture, whisking continuously to combine.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a thick, cohesive dough forms—don’t overmix!
6. Let the dough rest for 3 minutes to allow the psyllium husk to fully hydrate and thicken the batter.
7. Transfer the dough to your prepared loaf pan, smoothing the top with wet fingers to prevent sticking.
8. Bake at 350°F for 50-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes—this prevents collapsing.
10. Turn the loaf out onto a wire rack to cool completely before slicing, about 1 hour.

Oh my gosh, the texture is surprisingly bread-like—firm yet tender with a subtle coconut aroma that won’t overpower your toppings. It toasts up beautifully golden and makes killer avocado toast or French toast when you’re feeling fancy. Honestly, this might just become your new go-to for sandwiches, croutons, or just slathering with butter while standing at the counter.

Cheesy Garlic Keto Breadsticks

Mmm, are you tired of keto recipes that taste more like punishment than pleasure? These cheesy garlic breadsticks are here to rescue your taste buds from carb-free boredom and deliver that glorious, pull-apart cheesy goodness you’ve been dreaming about. Seriously, these are so good even your non-keto friends will be sneaking seconds when you’re not looking.

Ingredients

– 2 cups shredded mozzarella cheese (the whole milk kind makes all the difference for that perfect stretch)
– 1 cup almond flour (I always use blanched for that smooth texture)
– 2 tbsp cream cheese (room temperature blends so much easier, trust me)
– 1 large egg (room temp helps everything incorporate beautifully)
– 2 cloves garlic, minced (fresh is non-negotiable for that aromatic punch)
– 1 tsp garlic powder (because you can never have too much garlic)
– 1/2 tsp baking powder (this little magic maker gives them lift)
– 1/4 cup grated parmesan cheese (the good stuff from the refrigerated section)
– 2 tbsp melted butter (salted butter adds that perfect savory note)
– 1 tbsp chopped fresh parsley (for that bright green finish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 2 cups shredded mozzarella and 2 tbsp cream cheese in a microwave-safe bowl.
3. Microwave the cheese mixture for 90 seconds, stirring halfway through until completely melted and smooth.
4. Immediately add 1 cup almond flour, 1 large egg, 1 tsp garlic powder, and 1/2 tsp baking powder to the hot cheese mixture.
5. Mix vigorously with a spatula until a uniform dough forms—it will be sticky but should pull away from the bowl.
6. Let the dough rest for 5 minutes to allow the almond flour to absorb moisture.
7. Divide the dough into 8 equal portions and roll each into a 6-inch breadstick shape on the prepared baking sheet.
8. Bake at 400°F for 12 minutes until the breadsticks are puffed and lightly golden.
9. While baking, combine 2 tbsp melted butter with 2 cloves minced garlic in a small bowl.
10. Remove the breadsticks from the oven and brush generously with the garlic butter mixture.
11. Sprinkle 1/4 cup grated parmesan cheese evenly over all the breadsticks.
12. Return to the oven and bake for 3 more minutes until the parmesan is melted and bubbly.
13. Remove from oven and immediately sprinkle with 1 tbsp chopped fresh parsley.
14. Let cool for 5 minutes on the baking sheet before serving—this allows them to set properly.
Absolutely magical how these transform from simple ingredients into golden, cheesy perfection with that irresistible garlic aroma filling your kitchen. The exterior gets delightfully crisp while the inside stays wonderfully soft and stretchy—perfect for dipping in marinara sauce or enjoying alongside your favorite keto soup for the ultimate comfort food experience.

Keto Cloud Bread

Brace yourselves, carb-lovers, because this fluffy miracle is about to blow your low-carb minds—Keto Cloud Bread is so light and airy, you’ll swear it’s made with actual clouds (and maybe a dash of magic). Forget dense, sad keto alternatives; these pillowy rounds are the gluten-free, grain-free heroes your avocado toast dreams are made of, with a texture that’s somehow both ethereal and satisfyingly bread-like. Seriously, if clouds had a delicious, edible cousin, this would be it—no fairy dust required, just a few simple ingredients and a bit of kitchen wizardry.

Ingredients

– 3 large eggs, separated (I insist on room temp eggs here—they whip up fluffier and make all the difference)
– 3 tbsp cream cheese, softened (full-fat is my go-to for that rich, indulgent vibe)
– 1/4 tsp cream of tartar (this little powerhouse stabilizes the egg whites like a champ)
– 1/4 tsp baking powder (for that extra lift—trust me, it’s worth it)

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. Separate the egg whites from the yolks into two clean, dry bowls, being careful not to get any yolk in the whites (even a speck can sabotage the fluff).
3. Add the cream of tartar to the egg whites and use an electric mixer on high speed to beat them until stiff peaks form, about 3-4 minutes—they should stand straight up when you lift the beaters.
4. In the other bowl, combine the egg yolks, softened cream cheese, and baking powder, then whisk vigorously by hand until smooth and fully incorporated.
5. Gently fold the yolk mixture into the whipped egg whites with a spatula, using broad, sweeping motions to keep the air in—overmixing is the enemy of fluff here.
6. Scoop about 1/4 cup of the batter onto the prepared baking sheet, shaping it into 4-5 even rounds roughly 1/2-inch thick.
7. Bake at 300°F for 25-30 minutes, until the tops are golden and firm to the touch—no jiggling allowed.
8. Turn off the oven, crack the door open, and let the bread cool inside for 10 minutes to prevent sudden collapse.
9. Transfer the cloud bread to a wire rack to cool completely before serving—patience pays off with the perfect texture.

Glide into snack heaven with these delicate rounds that boast a subtly rich flavor from the cream cheese and a melt-in-your-mouth quality. They’re fantastic as a base for avocado smash, mini sandwiches, or even just slathered with butter—get creative and watch them disappear faster than you can say ‘low-carb win’.

Psyllium Husk Keto Bread

Ditch the carb guilt, my friends, because this psyllium husk keto bread is about to become your new bestie in the kitchen—fluffy, satisfying, and surprisingly un-brick-like for something that dodges traditional flour with such sass.

Ingredients

– 1 ½ cups almond flour (I always use blanched for that smooth, non-gritty vibe)
– ½ cup psyllium husk powder (not the whole husks, or you’ll be chewing for days)
– 2 tsp baking powder (the fresh stuff—check the date, it makes all the difference)
– 1 tsp sea salt (I’m generous here because flavor is everything)
– 5 large eggs, at room temperature (trust me, they incorporate way better when not chilly)
– 1 cup boiling water (straight from the kettle, no lukewarm business)
– ¼ cup extra virgin olive oil (my go-to for that subtle fruity kick)
– 1 tbsp apple cider vinegar (the secret weapon for that perfect rise)

Instructions

1. Preheat your oven to 350°F and grab a standard 9×5-inch loaf pan—grease it lightly with olive oil or line it with parchment paper for easy removal later.
2. In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt until no clumps remain.
3. Crack the room-temperature eggs into a separate medium bowl and beat them with a fork until uniformly yellow and slightly frothy.
4. Pour the beaten eggs, extra virgin olive oil, and apple cider vinegar into the dry ingredients, then stir with a spatula until just combined—don’t overmix, or the bread might turn dense.
5. Immediately add the 1 cup of boiling water to the bowl and stir vigorously for about 30 seconds; the dough will thicken and become gelatinous quickly, which is totally normal.
6. Transfer the dough to the prepared loaf pan and use wet hands to smooth the top evenly—this prevents sticking and gives you a prettier loaf.
7. Bake in the preheated oven for 50–60 minutes, until the top is firm and a toothpick inserted into the center comes out completely clean.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes—this helps it set without collapsing.
9. Carefully turn the loaf out onto a wire rack to cool completely before slicing, about 1–2 hours; slicing it warm can make it gummy, so patience is key here. Keep this loaf fresh by storing it in an airtight container at room temperature for up to 3 days, or freeze slices for longer.
Knead a slice? This bread boasts a soft, springy crumb with a hint of nuttiness from the almond flour, making it ideal for slathering with avocado or toasting until golden. Try it as a base for keto-friendly French toast—just dip in whisked eggs and cinnamon, then pan-fry for a breakfast that feels decadently naughty but isn’t.

Keto Zucchini Bread

Whoever said you can’t have your bread and eat it too clearly never tried this keto zucchini bread! This magical loaf proves that low-carb living doesn’t mean sacrificing cozy baked goods, and honestly, it might just become your new breakfast obsession.

Ingredients

• 2 cups shredded zucchini (squeeze out that excess moisture like you’re wringing out yesterday’s worries)
• 2 cups almond flour (my trusty gluten-free sidekick)
• 3 large eggs at room temperature (they mix in so much better when they’re not chilly)
• 1/2 cup melted coconut oil (the tropical touch that makes everything better)
• 1/3 cup granulated erythritol (the sweet secret to keeping it keto-friendly)
• 1 tsp vanilla extract (because everything deserves a splash of fancy)
• 1 tsp baking soda (our reliable rising agent)
• 1 tsp cinnamon (the cozy spice hug we all need)
• 1/2 tsp salt (just enough to make the flavors pop)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan—trust me, nobody wants bread that sticks.
2. Wrap the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out.
3. In a large bowl, whisk together the almond flour, erythritol, baking soda, cinnamon, and salt until thoroughly combined.
4. In a separate bowl, beat the room temperature eggs until they’re pale and frothy, about 2 minutes of vigorous whisking.
5. Pour the melted coconut oil and vanilla extract into the egg mixture, whisking continuously to emulsify.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Add the squeezed zucchini to the batter and fold until just incorporated—overmixing here makes dense bread.
8. Transfer the batter to your prepared loaf pan and smooth the top with your spatula.
9. Bake for 50-55 minutes until the top is golden brown and a toothpick inserted in the center comes out completely clean.
10. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Here’s the beautiful result: moist, tender crumb with subtle sweetness and that wonderful cinnamon warmth. Slice it thick, toast it lightly, and slather with butter for the ultimate keto breakfast treat, or enjoy it as your new favorite afternoon snack with a cup of tea.

Keto Pumpkin Bread

Mmm, is there anything more autumnal than the scent of pumpkin spice wafting through your kitchen? This keto pumpkin bread is here to save your low-carb soul from basic fall FOMO, delivering all the cozy vibes without the carb coma. Let’s get baking, you magnificent pumpkin enthusiast.

Ingredients

– 2 cups almond flour (the fine, blanched kind—trust me, it makes all the difference for that tender crumb)
– 1/2 cup powdered erythritol (my sweetener of choice because it doesn’t leave that weird cooling aftertaste)
– 1/3 cup coconut oil, melted (but let it cool slightly so it doesn’t cook your eggs—been there, done that)
– 3 large eggs, at room temperature (they blend smoother, promise)
– 1/2 cup pumpkin puree (not pie filling—we’re not monsters)
– 1 tsp vanilla extract (the real stuff, because imitation vanilla is a sad imitation of joy)
– 1 tbsp pumpkin pie spice (go heavy if you’re a spice fiend like me)
– 1 tsp baking powder (the unsung hero of lift)
– 1/2 tsp salt (to balance the sweetness and make those flavors pop)

Instructions

1. Preheat your oven to 350°F and grab an 8×4-inch loaf pan—grease it well or line it with parchment paper to avoid a sticky situation.
2. In a large bowl, whisk together the almond flour, powdered erythritol, pumpkin pie spice, baking powder, and salt until no lumps remain.
3. Crack the room temperature eggs into a separate bowl and whisk until just combined—don’t overdo it or your bread might turn tough.
4. Pour the melted (but cooled) coconut oil, pumpkin puree, and vanilla extract into the egg mixture, and stir until smooth and homogenous.
5. Gently fold the wet ingredients into the dry ingredients using a spatula, mixing just until combined—overmixing is the enemy of fluffy keto bread.
6. Scoop the batter into your prepared loaf pan and smooth the top with the back of a spoon for an even bake.
7. Pop it in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs clinging.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—this prevents a soggy bottom and makes slicing easier.
Yum, just look at that golden-brown beauty! This loaf is moist, lightly spiced, and has a satisfying density that holds up to a generous slather of butter. Try toasting a slice and topping it with whipped cream cheese for a next-level breakfast treat—you’ll forget it’s even keto.

Keto Cheddar Biscuits

Brace yourselves, carb-lovers-turned-keto-converts, because these cheddar biscuits are about to become your new best friends. They’re fluffy, cheesy, and dangerously delicious—proof that giving up traditional flour doesn’t mean sacrificing your biscuit dreams. Consider this your golden ticket to guilt-free indulgence.

Ingredients

• 2 cups almond flour – my go-to for that perfect crumbly texture
• 1 tbsp baking powder – the magical riser that makes these babies puff up
• 1/2 tsp garlic powder – because everything’s better with garlic, right?
• 1/4 tsp salt – just enough to make the flavors pop
• 2 large eggs – I always use room temperature eggs here for better mixing
• 1/3 cup melted butter – the rich, golden goodness that makes these irresistible
• 1 cup shredded sharp cheddar cheese – go for the good stuff, it makes all the difference
• 1/4 cup sour cream – my secret weapon for extra moisture and tang

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the almond flour, baking powder, garlic powder, and salt in a large bowl until fully combined.
3. In a separate bowl, beat the room temperature eggs until frothy, about 30 seconds of vigorous whisking.
4. Pour the melted butter into the egg mixture while continuously stirring to prevent the eggs from cooking.
5. Add the sour cream to the wet ingredients and mix until smooth and creamy.
6. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined—don’t overmix!
7. Stir in the shredded cheddar cheese until evenly distributed throughout the dough.
8. Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 18-20 minutes until the biscuits are golden brown on top and firm to the touch.
10. Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack.

Amazingly light yet satisfyingly dense, these biscuits deliver a buttery, cheesy punch with just the right garlic kick. They’re perfect split open with a pat of butter melting inside, or crumbled over a bowl of keto chili for ultimate comfort food vibes. Honestly, you might want to double the batch—they disappear faster than you can say “more cheese, please!”

Keto Flaxseed Bread

Picture this: you’re craving that satisfying bread experience but your carb-conscious soul says “not today, gluten!” Prepare to meet your new low-carb BFF—this flaxseed loaf that’s about to become your kitchen’s main character.

Ingredients

• 2 cups golden flaxseed meal (the blonde version just looks prettier, trust me)
• 5 large eggs (room temperature eggs behave better in baking, like well-mannered guests)
• 1/4 cup melted coconut oil (the kind that makes your kitchen smell like vacation)
• 1 tbsp baking powder (the magic lift-maker)
• 1 tsp sea salt (because even keto bread deserves flavor)
• 1/2 cup warm water (just warm enough to make the flaxseed happy)

Instructions

1. Preheat your oven to 350°F and line a standard loaf pan with parchment paper—this prevents sticking drama.
2. Whisk together the flaxseed meal, baking powder, and sea salt in a large bowl until fully combined.
3. In a separate bowl, beat the room temperature eggs until they’re frothy and light yellow.
4. Pour the melted coconut oil into the egg mixture while continuously whisking to emulsify everything smoothly.
5. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
6. Slowly incorporate the warm water until the batter reaches a thick but pourable consistency.
7. Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-50 minutes at 350°F until the top is golden brown and a toothpick inserted comes out clean.
9. Remove from oven and let cool completely in the pan—this prevents crumbling, my number one keto bread tip!

Remarkably sturdy yet tender, this bread boasts a nutty flavor that makes avocado toast an event. Right out of the oven, it’s perfect for sandwiches, but my secret move? Toasting slices until crisp and loading them with almond butter for the ultimate keto breakfast situation.

Keto Avocado Bread

Craving something deliciously different that won’t derail your diet? This keto avocado bread is the magical mashup you never knew you needed—part savory loaf, part green goddess, and 100% guilt-free deliciousness. Consider it your new best friend for breakfast, lunch, or that 3 p.m. snack attack.

Ingredients

– 2 large, perfectly ripe avocados (the kind that yield gently to pressure—no rock-hard imposters!)
– 3 large eggs, preferably at room temperature for better mixing
– 1/2 cup almond flour (my favorite for that nutty, tender crumb)
– 1/4 cup coconut flour (just enough to soak up excess moisture without drying things out)
– 1 tsp baking soda (the leavening hero that gives this bread its lift)
– 1/2 tsp sea salt (I like a flaky finish for that subtle crunch)
– 1 tbsp apple cider vinegar (trust me, it works wonders with the baking soda)
– 1/4 cup melted coconut oil (extra virgin is my go-to for its mild flavor)

Instructions

1. Preheat your oven to 350°F and line a standard 9×5-inch loaf pan with parchment paper, letting the edges hang over for easy removal later.
2. Cut the avocados in half, remove the pits, and scoop all the flesh into a large mixing bowl.
3. Mash the avocado thoroughly with a fork until completely smooth—no lumps allowed! (Tip: Ripe avocados mash easiest and give the best texture.)
4. Crack the eggs directly into the bowl with the mashed avocado and whisk vigorously until fully combined and slightly frothy.
5. Pour in the melted coconut oil and apple cider vinegar, stirring until the mixture is uniform in color.
6. In a separate medium bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt to ensure even distribution.
7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined—overmixing can make the bread dense.
8. Transfer the batter to your prepared loaf pan, spreading it evenly into all corners with the spatula.
9. Bake at 350°F for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out completely clean. (Tip: Ovens vary, so start checking at 40 minutes to avoid overbaking.)
10. Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it onto a wire rack to cool completely before slicing. (Tip: Cooling fully prevents crumbling—patience is key!)

Buttery and moist with a surprisingly springy crumb, this avocado bread walks the line between savory and subtly sweet. Slather a thick slice with cream cheese for breakfast, or top it with smoked salmon and capers for an elegant open-faced sandwich—it’s versatile enough to play along with whatever mood strikes.

Keto Jalapeño Cornbread

Who says keto has to be boring? This jalapeño cornbread will make you forget it’s low-carb with its spicy kick and comforting texture—perfect for when you’re craving something cozy without the carb coma.

Ingredients

– 2 cups almond flour (the fine stuff works best for that cornbread-like crumb)
– 1/4 cup coconut flour (just a touch to absorb moisture without making it dry)
– 1/2 cup unsalted butter, melted (because everything’s better with butter, right?)
– 3 large eggs, at room temperature (they mix in smoother, trust me)
– 1/2 cup sour cream (full-fat for maximum richness)
– 1/4 cup granulated erythritol (my favorite keto sweetener—no bitter aftertaste!)
– 2 fresh jalapeños, finely diced (seeds in if you’re brave, out for mild heat)
– 1 tsp baking powder (the magic riser)
– 1/2 tsp salt (balances the sweetness and spice)
– 1/2 cup shredded cheddar cheese (because cheese makes everything better)

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan thoroughly with butter or non-stick spray.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt, whisking until no lumps remain.
3. In a separate bowl, whisk the melted butter, room temperature eggs, sour cream, and erythritol until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or the bread can become dense.
5. Fold in the diced jalapeños and shredded cheddar cheese evenly throughout the batter.
6. Spread the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake at 350°F for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing—this helps it set without crumbling.
Crumbly, moist, and packed with a zesty jalapeno punch, this cornbread is a game-changer for keto meals. Serve it warm with a pat of butter melting into the nooks, or crumble it over chili for a textural twist that’ll have everyone asking for seconds.

Keto Seeded Bread

Zesty, zingy, and zero-carb guilt—this keto seeded bread is about to become your new best friend in the low-carb universe. Who said giving up carbs meant saying goodbye to that satisfying slice of toast? Not on my watch, folks!

Ingredients

– 2 cups almond flour (the fine, blanched kind—trust me, it makes all the difference for that tender crumb)
– 1/2 cup psyllium husk powder (this magical stuff gives the bread its springy structure)
– 1/4 cup ground flaxseed (I like golden flax for a milder flavor, but brown works too)
– 1/4 cup sunflower seeds (for that delightful crunch and a nutty vibe)
– 1/4 cup pumpkin seeds (raw and unsalted, because we’re controlling the flavor party here)
– 2 tsp baking powder (make sure it’s fresh—no one wants a flat loaf)
– 1 tsp sea salt (I’m a flaky sea salt fanatic, but any fine salt will do)
– 4 large eggs, at room temperature (this helps them incorporate smoothly without shocking the other ingredients)
– 1 cup hot water (just off the boil—it activates the psyllium husk like a dream)
– 2 tbsp apple cider vinegar (the secret weapon for a light, airy texture)
– 2 tbsp extra virgin olive oil (my go-to for a subtle fruity note and moist crumb)

Instructions

1. Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper, letting the edges hang over for easy removal later.
2. In a large mixing bowl, whisk together the almond flour, psyllium husk powder, ground flaxseed, sunflower seeds, pumpkin seeds, baking powder, and sea salt until fully combined.
3. Crack the 4 room temperature eggs into a separate medium bowl and whisk them vigorously until pale and frothy, about 1 minute.
4. Pour the hot water, apple cider vinegar, and extra virgin olive oil into the egg mixture, and whisk quickly to combine—the vinegar will react with the baking powder for lift.
5. Tip: Pour the wet ingredients into the dry all at once, and stir with a spatula until a thick, slightly sticky dough forms—don’t overmix, or the bread can become dense.
6. Scoop the dough into the prepared loaf pan and use wet hands to smooth the top evenly, pressing it into the corners.
7. Let the dough rest in the pan for 10 minutes—this allows the psyllium husk to fully hydrate and gives the bread a better rise.
8. Tip: Sprinkle a few extra sunflower and pumpkin seeds on top for a bakery-worthy finish before baking.
9. Bake at 350°F for 50–55 minutes, until the top is deeply golden brown and a toothpick inserted into the center comes out clean.
10. Tip: Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely—slicing it warm can make it gummy, so patience is key!

Oh, the joy of that first slice—firm yet tender, with a nutty aroma and seeds that pop with every bite. Slather it with avocado, pile on smoked salmon, or simply toast it until golden and dunk it in soup; this bread is your keto canvas, ready for whatever deliciousness you dream up.

Keto Cinnamon Swirl Bread

Ready to make your kitchen smell like a cozy fall morning without derailing your healthy eating goals? This keto cinnamon swirl bread is about to become your new obsession—it’s so deliciously swirly and satisfying, you’ll forget it’s low-carb. Let’s get baking and fill your home with that irresistible cinnamon-sugar magic!

Ingredients

• 2 cups almond flour—my favorite for that nutty, tender crumb
• 1/4 cup coconut flour, because a little goes a long way in soaking up moisture
• 1/2 cup granulated erythritol, the sweet hero that keeps it sugar-free
• 1 tbsp baking powder, for that essential rise and fluff
• 1/2 tsp salt, to balance all that sweetness
• 4 large eggs, and I always use room temp ones for smoother mixing
• 1/2 cup unsalted butter, melted and slightly cooled so it doesn’t cook the eggs
• 1/3 cup unsweetened almond milk, my go-to for keeping it moist without carbs
• 1 tsp vanilla extract, because vanilla makes everything better
• 2 tbsp ground cinnamon, for that warm, cozy swirl
• 2 tbsp granulated erythritol (yes, more!), mixed with the cinnamon for the filling
• 1 tbsp melted butter, brushed on top for a golden, buttery finish

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
2. In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol, baking powder, and salt until no lumps remain.
3. Tip: Sift the flours if they’re clumpy for a smoother batter—trust me, it’s worth the extra step.
4. In a separate bowl, beat the eggs lightly with a fork or whisk until just combined.
5. Add the melted butter, almond milk, and vanilla extract to the eggs, and stir until fully incorporated.
6. Pour the wet ingredients into the dry ingredients and mix gently until a thick, uniform batter forms.
7. In a small bowl, mix the 2 tbsp erythritol and cinnamon for the filling until well blended.
8. Spread half of the batter evenly into the prepared loaf pan using a spatula.
9. Sprinkle all of the cinnamon-erythritol mixture evenly over the batter layer.
10. Tip: Leave a 1/2-inch border around the edges to prevent the filling from leaking out during baking.
11. Carefully spread the remaining batter over the cinnamon layer, sealing the edges gently.
12. Use a knife to swirl the batter in a figure-eight pattern 4-5 times to create marbling.
13. Brush the top evenly with the 1 tbsp melted butter for a golden, crispy crust.
14. Tip: Bake on the middle oven rack for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
15. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Ah, the joy of slicing into this bread—each piece reveals a gorgeous cinnamon spiral and a tender, moist crumb that’s surprisingly sturdy. That warm, spicy aroma pairs perfectly with a pat of butter or a drizzle of sugar-free glaze for breakfast. Try toasting a slice until lightly crisp and serving it with a scoop of keto vanilla ice cream for an indulgent dessert that’ll have everyone asking for seconds!

Keto Banana Bread

Skeptical about banana bread without actual bananas? Welcome to the keto club, where we make deliciously impossible things happen while keeping carbs in their place. This magical loaf proves that sometimes the best things in life are indeed fake—and absolutely worth every guilt-free bite.

Ingredients

– 2 cups almond flour (my pantry MVP for all things keto)
– 1/2 cup melted coconut oil (extra virgin gives it that tropical vibe)
– 3 large eggs, preferably room temp for better mixing
– 1/4 cup unsweetened almond milk (the unsung hero of moisture)
– 1/2 cup granulated erythritol (sweetness without the side-eye from your scale)
– 1 tsp banana extract (the secret weapon for that nostalgic aroma)
– 1 tsp baking powder (because we all need a little lift)
– 1/2 tsp cinnamon (my personal must-have for warmth)
– 1/4 tsp salt (just enough to make the flavors pop)

Instructions

1. Preheat your oven to 350°F and grease an 8×4 inch loaf pan thoroughly.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, and salt until fully combined.
3. Crack the room temperature eggs into a separate bowl and beat them until frothy—about 30 seconds of vigorous whisking.
4. Pour the melted coconut oil, almond milk, and banana extract into the beaten eggs, whisking continuously.
5. Gradually add the wet ingredients to the dry mixture, stirring until just combined—don’t overmix or your bread will be dense.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out completely clean.
8. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.

This keto banana bread emerges with a tender, moist crumb that’s surprisingly reminiscent of the real deal, minus the sugar crash. The cinnamon and banana extract team up for a cozy, comforting flavor that’s perfect sliced thick and lightly toasted. For an extra treat, slather a warm piece with almond butter or top with a few raspberries for a pop of color.

Keto Rosemary Focaccia

Who says keto has to be boring? This rosemary focaccia is so delightfully fluffy and fragrant, you’ll forget it’s low-carb—your taste buds certainly will, and they might even send you a thank-you note.

Ingredients

– 2 cups almond flour (the fine, blanched kind—none of that gritty stuff)
– 1/4 cup coconut flour (it soaks up moisture like a sponge, so measure carefully)
– 2 tsp baking powder (fresh is best—if it doesn’t fizz in water, toss it)
– 1 tsp salt (I use fine sea salt for even distribution)
– 3 large eggs, at room temperature (they incorporate better when not chilly)
– 1/4 cup extra virgin olive oil (my go-to for that fruity kick)
– 1/2 cup warm water (around 110°F—warm to the touch but not hot)
– 2 tbsp fresh rosemary, chopped (don’t skimp—this is the star)
– 1 tsp flaky sea salt for topping (because pretty food tastes better)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until no lumps remain.
3. Crack the eggs into the dry ingredients and pour in the olive oil and warm water.
4. Stir the mixture vigorously with a spatula for about 1 minute until a smooth, thick batter forms.
5. Fold in the chopped rosemary gently, ensuring it’s evenly distributed without overmixing.
6. Tip: Let the batter rest for 5 minutes—this allows the coconut flour to fully hydrate for a better texture.
7. Spread the batter into the prepared pan, using wet fingers to press it evenly into the corners.
8. Drizzle the top with an extra tablespoon of olive oil and sprinkle with flaky sea salt.
9. Tip: Use your fingertips to dimple the surface deeply—this creates those classic focaccia pockets for crisp edges.
10. Bake for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Tip: Cool it completely on a wire rack—slicing warm bread can make it gummy, so patience is key.
12. Slice into squares and serve immediately or store in an airtight container for up to 3 days.

Yum! This focaccia boasts a tender crumb with a crisp, olive oil-kissed crust and aromatic rosemary in every bite. Try tearing it into chunks for dipping in herbed oil or using it as a base for keto-friendly sandwiches—it’s so versatile, it might just become your new kitchen superstar.

Keto Everything Bagel Bread

Craving that everything bagel magic but trying to keep it keto? This bread is your new best friend—flavor-packed, ridiculously easy, and perfect for when you want to feel fancy without the carb coma. Consider it your golden ticket to guilt-free sandwich bliss.

Ingredients

– 2 cups almond flour (I always use blanched for that smoother crumb)
– ¼ cup coconut flour (this thirsty flour helps absorb moisture beautifully)
– 5 large eggs, at room temperature—trust me, they incorporate way better this way
– ½ cup melted unsalted butter (because everything’s better with butter, right?)
– ¼ cup sour cream for that delightful tang and moisture
– 2 tsp baking powder (make sure it’s fresh for maximum rise)
– 1 tbsp everything bagel seasoning (go heavy-handed if you’re a seasoning enthusiast like me)
– 1 tsp garlic powder
– ½ tsp salt

Instructions

1. Preheat your oven to 350°F and generously grease an 8×4 inch loaf pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt until fully combined and no lumps remain.
3. Crack all 5 room temperature eggs into a separate bowl and whisk vigorously for about 45 seconds until they’re pale and slightly frothy.
4. Pour the melted butter and sour cream into the egg mixture, whisking continuously until the mixture is smooth and fully emulsified.
5. Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until just combined—be careful not to overmix here.
6. Fold in the everything bagel seasoning, reserving about 1 teaspoon for sprinkling on top later.
7. Transfer the batter to your prepared loaf pan, spreading it evenly with your spatula.
8. Sprinkle the remaining everything bagel seasoning evenly across the top of the batter.
9. Bake at 350°F for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out completely clean.
10. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Just sliced into this beauty? You’ll find it’s wonderfully dense yet moist, with that signature everything bagel crunch giving way to a soft, savory interior. Joyfully transform it into the ultimate avocado toast base or stack it high with smoked salmon and cream cheese for a proper keto brunch situation.

Keto Chocolate Bread

Unbelievably, we’ve cracked the code on keto baking that doesn’t taste like cardboard! This chocolate bread is so decadent, you’ll forget it’s low-carb—your taste buds will be doing a happy dance while your waistline sends thank-you notes.

Ingredients

• 2 cups almond flour (the fine, blanched kind—none of that gritty stuff)
• 1/2 cup cocoa powder (go for the dark, rich variety—we’re not messing around)
• 1/2 cup granulated erythritol (my sweetener of choice for zero guilt)
• 3 large eggs at room temperature (they mix in so much better this way)
• 1/2 cup melted coconut oil (the kind that smells like tropical vacation)
• 1 tsp baking powder (the magical rising agent)
• 1/2 tsp vanilla extract (pure, because imitation is for halloween costumes)
• 1/4 tsp salt (just a pinch to make the chocolate pop)

Instructions

1. Preheat your oven to 350°F—no guessing, use that oven thermometer!
2. Grease a 9×5 inch loaf pan with coconut oil, making sure to get all the corners.
3. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until no lumps remain.
4. In a separate bowl, beat the room temperature eggs until they’re pale and frothy, about 2 minutes of vigorous whisking.
5. Slowly pour the melted coconut oil into the eggs while continuously whisking to prevent curdling.
6. Stir in the vanilla extract until just combined with the wet ingredients.
7. Gradually fold the wet mixture into the dry ingredients using a spatula—don’t overmix or you’ll toughen the bread.
8. Pour the batter into your prepared loaf pan and smooth the top with the back of a spoon.
9. Bake for 45-50 minutes until a toothpick inserted in the center comes out completely clean.
10. Let the bread cool in the pan for 15 minutes before transferring to a wire rack—patience is key here!

You’ll be rewarded with a moist, fudgy crumb that’s surprisingly light. This beauty tastes incredible warm with a pat of butter melting into its chocolatey crevices, or toasted until crisp for that perfect afternoon pick-me-up.

Keto Sourdough Bread

Craving that tangy, chewy sourdough experience without the carb coma? Welcome to the magical world of keto sourdough, where almond flour and psyllium husk join forces to create bread that actually tastes like, well, bread—not a science experiment gone wrong.

Ingredients

– 2 cups blanched almond flour (the fine stuff, not almond meal—trust me, texture matters)
– 1/4 cup psyllium husk powder (this is your gluten-free glue, don’t skip it!)
– 1/2 cup active keto sourdough starter (mine’s named “Bready Mercury”)
– 3 large eggs, at room temperature (cold eggs make sad bread)
– 1/4 cup melted butter (salted butter adds that extra oomph)
– 1 tsp apple cider vinegar (the secret tang-booster)
– 1 tsp baking soda (for that perfect rise)
– 1/2 tsp sea salt (because life’s too short for bland bread)

Instructions

1. Preheat your oven to 350°F and line a loaf pan with parchment paper—this prevents sticking disasters.
2. Whisk together almond flour, psyllium husk, baking soda, and sea salt in a large bowl until no lumps remain.
3. In a separate bowl, vigorously whisk the eggs until frothy, about 1 minute—this creates air pockets for lift.
4. Stir in the melted butter, sourdough starter, and apple cider vinegar until fully combined.
5. Pour the wet ingredients into the dry ingredients and mix for exactly 60 seconds—the dough will thicken as psyllium activates.
6. Immediately transfer the dough to your prepared loaf pan and smooth the top with wet fingers to prevent sticking.
7. Score the top with a sharp knife in three diagonal slashes, about 1/4-inch deep—this controls expansion during baking.
8. Bake at 350°F for 45 minutes until the crust is deep golden brown and sounds hollow when tapped.
9. Cool completely on a wire rack for 2 hours—resisting the urge to slice warm prevents gummy texture.
The crust crackles like traditional sourdough while the interior stays moist and springy—perfect for avocado toast that won’t wreck your macros, or simply slathered with butter while pretending you’re in a Parisian bakery.

Keto Olive Bread

Aren’t you tired of keto bread that tastes more like cardboard than comfort? This olive-studded masterpiece will have you doing a happy dance while keeping those carbs in check—it’s basically a Mediterranean vacation for your taste buds, minus the flight costs.

Ingredients

– 2 cups almond flour (the fine-ground kind that doesn’t leave gritty surprises)
– 3 large eggs at room temperature (they incorporate so much better when not chilly)
– 1/4 cup extra virgin olive oil (my go-to for that fruity kick)
– 1/2 cup pitted Kalamata olives, roughly chopped (because big olive chunks are life)
– 1 tsp baking powder (the magic riser)
– 1/2 tsp sea salt (to balance those briny olives)
– 1 tbsp apple cider vinegar (trust me, it gives the perfect lift)

Instructions

1. Preheat your oven to 350°F and line a loaf pan with parchment paper—this prevents sticking disasters.
2. Whisk together almond flour, baking powder, and sea salt in a large bowl until fully combined.
3. Crack eggs into a separate bowl and beat vigorously for 30 seconds until frothy.
4. Pour olive oil and apple cider vinegar into the eggs, whisking until emulsified.
5. Tip: Fold wet ingredients into dry using a spatula—don’t overmix or your bread will be dense.
6. Gently stir in chopped Kalamata olives until evenly distributed.
7. Scoop batter into the prepared loaf pan and smooth the top with a spatula.
8. Tip: Bake for 40-45 minutes until the top is golden brown and a toothpick inserted comes out clean.
9. Remove from oven and let cool in the pan for 10 minutes—patience is key!
10. Transfer bread to a wire rack to cool completely before slicing.
11. Tip: Use a serrated knife for clean slices without squishing your masterpiece.
Oh my goodness, this bread boasts a tender crumb with briny olive pockets that pop in every bite. Serve it toasted with avocado smash or dunked in herby olive oil—it’s so good you might hide the loaf from your family.

Keto Herb and Garlic Bread

Mmm, are you tired of keto life feeling like a flavor-free zone? Let’s fix that with this garlicky, herby bread that’ll make you forget carbs ever existed—seriously, your taste buds will throw a party and invite all the neighbors.

Ingredients

– 2 cups almond flour (the fine stuff, not the gritty kind—trust me, your texture will thank you)
– 1/4 cup coconut flour (it soaks up moisture like a sponge, so no skipping!)
– 4 large eggs, at room temperature (cold eggs can make the batter grumpy and dense)
– 1/2 cup melted unsalted butter (because salted butter is a wild card, and we’re playing it safe)
– 3 cloves garlic, minced (fresh only—jarred garlic is the villain in this story)
– 2 tbsp chopped fresh parsley (dried herbs? In this economy? Go fresh for maximum zing)
– 1 tbsp chopped fresh rosemary (it smells like a cozy cabin, and I’m here for it)
– 1 tsp baking powder (the unsung hero that gives this bread its lift)
– 1/2 tsp salt (just enough to make the flavors pop without going overboard)

Instructions

1. Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt until no lumps remain.
3. Crack the eggs into a separate bowl and whisk until frothy, about 30 seconds—this incorporates air for a lighter texture.
4. Pour the melted butter into the eggs while whisking continuously to avoid curdling.
5. Stir in the minced garlic, parsley, and rosemary until evenly distributed.
6. Gently fold the wet ingredients into the dry mixture until just combined; overmixing can make the bread tough.
7. Scoop the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack—this helps it set without getting soggy.
10. Slice and serve warm for the best flavor and texture.

A crispy golden crust gives way to a soft, fragrant interior that’s packed with garlic and herbs. Try toasting slices and slathering them with whipped herb butter for a next-level snack, or use it as a base for open-faced keto sandwiches—it’s so good, you might just hide the loaf from your family.

Summary

Clearly, these 20 keto bread recipes prove that low-carb eating doesn’t mean sacrificing delicious baked goods! We hope you’ll try a few favorites from our roundup, leave a comment sharing which ones you loved most, and don’t forget to pin this article on Pinterest to help other home cooks discover these tasty alternatives. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.