Sure, there are plenty of low carb bread recipes out there—unfortunately many of them don’t exactly taste like the stuff that dream slice of avocado toast is made of…
So, in an effort to find the holy grail of low carb bread recipes, I took to the kitchen, testing countless recipes in the hopes of discovering something far from the sad cardboard-like stand-ins so prevalent among store-bought and homemade breads alike.
So what are the criteria?
For starters, I wanted to find something that toasts the right way—a little crispy, but not burnt, as well as something that’s fluffy, not dense and eggy.
And, after many trials and errors, I’VE FOUND ONE!
Here’s my take on low carb bread, one that’s the perfect base for many low carb meals to come, as well as a few pointers and revelations learned along the way.
The BEST Low Carb Bread Recipe
What makes this the best low carb bread recipe you ask? Glad you asked, here’s why I think this recipe is worth a try:
- The egg to flour ratio is on point. Not too eggy!
- Toasts perfectly
- Unlike most low carb recipes, cheese isn’t an ingredient, so you can cover it in cheese!
- Required only 3 ingredients
- You can get to eat sandwiches again
- This is a super easy low carb bread!
The Problem with Most Low Carb Bread + Why This is Different…
It’s all about the the egg factor…
For those of you with experience baking and buying low carb foods, it’s no secret that many breads rely too heavily on the use of eggs to make up for the lack of regular flour…
Which adds a ton of protein, but causes the bread to take on an unusual texture, part bread, part incredibly bland quiche. Not this bread… in this low carb bread recipe almond flour is the base.
That said, it does contain more eggs than a conventional loaf of sliced bread, but, in my opinion, it doesn’t suffer the same sad fate as those overly eggy breads mentioned above.
Balance is the key ingredient in creating a low carb bread that, you know, tastes like bread.
Keto Bread Recipe Tips:
Now that you’re convinced, here are a few important tips for making this keto bread recipe. Please note that the following the instructions below are very important for how this low carb bread recipe will turn out!
Handling the Eggs
Since this isn’t a low carb yeast bread recipe, we’ll be using the eggs to add height and fluff to our bread! Here are a couple of pointers that’ll help you get the fluffiest bread possible:
Use an electric mixer to beat the eggs.
This step is vital to get air into your eggs. It may seem daunting, but if you want that fluffy low carb bread you just gotta do it…
10 minutes seems to do the trick, although it depends on your mixer and how much you work the eggs. Your ultimate goal is to get maximum air into the mix. This extra shot of air is essential—the fluffier the eggs, the fluffier the bread.
Although we won’t be able to achieve the highest peak of egg fluffiness you’d get from using egg whites alone, the whites (yolks and all) will turn a lighter color—almost white.
The eggs should create soft peaks when you lift the beaters out of the mixture.
Stop beating the eggs when you get to this point, and make sure you use a large enough bowl, to avoid spillage. We don’t want egg splatter.
Fold In Dry Ingredients
After the all-out egg whipping session, you’ll want to add the-the dry ingredients as carefully and gently as possible.
When combining, fold the flour in, little by little.
While this may sound tedious, the slow addition of the flour to the beaten eggs serves to ensure you’re keeping as much air in the dough as possible. Try to rush things, and your bread will fall flat. Literally.
The Bread Pan
I recommend using an 8 inch bread pan.
Here’s the deal, since this bread isn’t going to rise, using a wider pan only makes the bread “shorter” so you get that weird shaped slice of bread that’s really more like a long and skinny rectangle.
Low Carb Flour
As one might imagine, the real challenge in low carb baking is finding the right low carb flour. For this bread, almond flour was the clear winner.
You can grab a bag at just about any grocery store. I’d recommend Bob’s Red Mill—They’ve got several different “grades” of almond flour, but the super-fine “grit” seems to work best for this bread recipe. I also love Trader Joe’s almond flour!
Or, if you’re interested…
How to make almond flour
How to make almond flour from scratch is surprisingly easy! I’ve done it a billion times and will post a recipe here soon.
Almond Flour Bread
I chose to make almond flour bread for this recipe.
Low carb bread recipe coconut flour is another good, however it tends to leave breads and baked goods lacking moisture. Coconut flour nutrition is also higher in carbs than almond flour (although still lower than regular flour).
Baking with Almond Flour
I prefer baking with almond flour for two reasons: One the macronutrient breakdown (it’s lower in carbs) and two because of the texture. Keep in mind, almond flour is a heavier flour than regular wheat flour—this makes breads more dense.
Low Carb Breads You Can Buy
If you’re feeling lazy and wondering where to buy low carb breads, well, I wish you luck! As I haven’t been able to find something I would buy again. If you’ve had a different experience I’d love to hear about it, let me know in the comments below!
Here are some other ways to satisfy your bread cravings:
Carb Free Bread Alternatives
Sometimes, sticking to low carb foods is all about creativity — so imagine what carb free bread alternative you can use to make a wrap? A sandwich?
I’ve seen everything, from portobello mushrooms, to large lettuce leaves, ever melted cheese! Get creative, you may surprise yourself with how much you love it!
No Carb Bread with Protein
Have you Tried Making An Almond Flour Bread Recipe?
Have you attempted your own almond flour bread recipe? I’d LOVE to hear about it! How about a low carb bread recipe for bread machine?
So excited to hear what you think about this low carb bread recipe, I hope you’re as pleasantly surprised as I was!
Low Carb Bread Recipe
A low carb bread recipe that actually tastes like bread and not a bland quiche!
Preheat the oven to 300°.
Line a bread pan with parchment paper or butter.
In a medium bowl combine dry ingredients.
In a large bowl, beat the eggs with a hand mixer for about 10 minutes. This step is key in making your bread "fluffy"! Beat until soft peaks have formed.
Gently fold in the dry ingredients, and mix only as much as you need to incorporate. (I usually add the dry ingredients to the side of the bowl by spoonful and fold in slowly)
Gently pour batter into pan.
Cook for 30-40 min, or until a toothpick in the center comes out dry.
Let cool before slicing and enjoy!!
Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.