Keto White Bread Recipe
A soft, fluffy keto white bread recipe that slices perfectly and holds up for toast, sandwiches, and more—without the eggy texture or high carb count. Ideal for low-carb, gluten-free lifestyles.
Ingredients
- 1½ cups almond flour
- ¼ cup coconut flour
- 6 egg whites
- ½ cup plain Greek yogurt
- ¼ cup melted coconut oil
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tbsp sweetener optional
- ¼ tsp xanthan gum optional
Instructions
- Preheat oven to 350°F (180°C) and line a 5×7 inch loaf pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, salt, baking powder, baking soda, and xanthan gum.
- Stir in yogurt and melted coconut oil until thick.
- In a separate bowl, whip egg whites until stiff peaks form.
- Gently fold egg whites into the batter until combined.
- Transfer batter to the loaf pan, smoothing the top.
- Bake uncovered for 35–40 minutes, then cover with foil and bake another 30–40 minutes.
- Let cool completely before slicing.
Notes
- For best results, weigh flours if possible.
- Cool the bread fully to prevent a gummy center.
- Store in fridge for 5–7 days or freeze individual slices.
- Use parchment paper to prevent sticking and easy lifting.
Nutritional Facts (Per Slice – Based on 12 Slices)
| Nutrient | Amount |
|---|---|
| Calories | 130 |
| Total Fat | 10g |
| Net Carbs | 2.5g |
| Protein | 6g |
| Fiber | 2g |
| Sugar | 0g |