Since going KETO after the new year I have missed nothing as much as a fresh slice of bread with butter. If you know anything about KETO you know that the butter is not the issue in the equation, there is always room for more butter. 😉 Bread, on the other hand, is far too high in carbohydrates to be KETO compliant. Until now, this KETO friendly bread is easy to make and even easier to enjoy!

KETO Bread

Ingredients

  • Eggs
  • Cream of Tarter
  • Butter
  • Almond Flour
  • Baking Powder
  • Salt 

KETO Bread

Prepare

Begin by separating the egg whites into one bowl and the egg yolks into another bowl.

To the egg whites add the cream of tartar and whip to stiff peaks. Next add the butter, almond flour, baking powder and salt to the egg yolks and combine.

Finally, mix the egg whites into the egg yolk mixture. Begin by adding 1/3 of the whites, mix thoroughly and then add the remaining whites. 

Pour mixture into a lined loaf pan and place in a 375-degree oven for 30-40 minutes.

KETO Bread

Rest

Once baking is complete remove from the oven. Allow the loaf to cool for at least 30 minutes before serving. Store in an airtight container between servings.

KETO Bread

Keto Bread

Interested in other tasty KETO treats? Check out these EBTB Parm Crisps and these Dark Chocolate Toffee Pecan Bites!

xo,

C

KETO Bread
5 from 2 votes
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Loaf of Bread

This loaf of bread is savory in flavor and flaky in texture. It is KETO friendly and low carb.

Course bread
Keyword KETO, Low Carb
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 55 minutes
Author Carolyn of Handrafted

Ingredients

  • 6 Eggs large
  • 1/2 tsp Cream of Tarter
  • 1/2 stick Butter melted and cooled
  • 1 1/2 cups Almond Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 375 

  2. Line your loaf pan with parchment paper.

  3. Separate the eggs into two bowls. One for egg whites and the other for egg yolks.

  4. Add cream of tartar to the egg whites. Whip with a mixer to stiff peaks. 

  5. Next add the butter, almond flour, baking powder and salt to the yolks. Mix together well.

  6. Then fold in 1/3 of the egg whites.

  7. Once incorporated, fold in the remaining whites.

  8. Pour mixture into prepared loaf pan.

  9. Bake on the center rack for 30-40 minutes, checking for a clean knife pull.

  10. Once done allow resting on a cooling rack for at least 30 minutes before serving.

  11. Store in an airtight container.

Recipe Notes

Cut into six slices.

Macros per slice:

307.7 Calories, 3.7g Net Carbs, 27.1g Fat, 12.2g Protein

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