How am I JUST coming across this recipe after almost two years of being keto? This is THE ONE!! After I made the first loaf, I knew this was going to be used for my Thanksgiving stuffing. I did a test run, and, no lie, you cannot tell that this is a keto stuffing! I’m downright giddy! So I made six loaves of this amazing bread today and put them in the freezer for Thanksgiving. Thank you from the bottom of my heart for this recipe. I’m making two more loaves tomorrow for sandwiches and toast. Oh, and I used all the ingredients, including the optional ones, and the results were perfect. Hands down the best keto sandwich bread out there (and I’ve literally tried dozens).
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!!
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me.

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The cream cheese and mozzarella cheese used in these keto bagels contain plenty of conjugated linoleic acid (CLA). CLA is a type of fatty acid that appears to have several health benefits, including increased weight loss. Furthermore, cheese also provides us with vital minerals like calcium, zinc, and selenium, and vitamins B2, B12, A, and K2. Each one of these micronutrients is essential for maintaining the healthy function of the cells throughout our bodies. Without consuming them in adequate amounts, we would become vulnerable to chronic disease and sickness.
Tried this… texture is great… only issue is that we couldn’t find unflavored whey protein!! locally, so we just grabbed some vanilla… definitely affects the taste (more like a pound cake… didn’t rise that much (I did use my bread-maker), but going to change out the whey protein as soon as unflavored comes in and think I will add a pack of yeast and just a bit of sugar to see if that makes it rise better.

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Tried this… texture is great… only issue is that we couldn’t find unflavored whey protein!! locally, so we just grabbed some vanilla… definitely affects the taste (more like a pound cake… didn’t rise that much (I did use my bread-maker), but going to change out the whey protein as soon as unflavored comes in and think I will add a pack of yeast and just a bit of sugar to see if that makes it rise better.

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I saw this recipe today and went out and bought the ingredients. I made it exactly like the instructions state. Mine actually did rise while it baked. But there is no yeast in this. Was it the baking powder and egg whites? It’s still fluffy and light. But all I taste is egg whites and coconut from. The coconut flour. I could definitely see how this will be an amazing bread… But I’m not sure what I did wrong. I used 12 egg whites just like the recipe called for. I also used the suggested items. Any idea on what I did wrong? I had to have messed up something…


Tried this… texture is great… only issue is that we couldn’t find unflavored whey protein!! locally, so we just grabbed some vanilla… definitely affects the taste (more like a pound cake… didn’t rise that much (I did use my bread-maker), but going to change out the whey protein as soon as unflavored comes in and think I will add a pack of yeast and just a bit of sugar to see if that makes it rise better.
Bread is often made with highly processed carb-dense ingredients and served with other calorie-rich foods that are far from healthy for us, but it doesn’t have to be this way. Alternatively, we can use low-carb flours and other healthy ingredients to make keto-friendly bread and bread products that boost our health and make us feel fuller longer so that we can finally eat less and look and feel better than before.

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Love this recipe! I use all the optional ingredients. A tsp Monkfruit sweetener. Two Tbsp psyllium powder for the best results – firm and slices easily. Tried one without psyllium (I ran out) but it didn’t hold together as well. I wrap the loaf in a lint-free cotton towel and freeze. You don’t need a food processor. I beat the egg whites, move them to a separate bowl, then use the mixing bowl for dry ingredients and proceed. Seems to work just fine and with less cleanup. My favorite way to eat this is to toast it. Delicious, thank you!
The two major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in OR using almond meal instead of a finely ground almond flour. If you’ve tried everything and they don’t seem to be working for you, the next best option will be to make a larger recipe. Try making 1.5x this recipe (it’s easy to do using the servings slide bar) and you’ll have a much larger loaf.

Here we have collected 90+ easy keto dinner recipes that are perfect for you to implement the Keto diet into your cooking routine! These quick and easy keto dinners ideas can be made in like 30 minutes or less. Making a ketogenic dinner couldn’t be any easier with these keto recipes for dinner. Try out your favorites, and share on your social media! Enjoy!

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On a side note: I’m not sure if it’s the lighting, but the chicken looks kind of raw. Make sure you all cook your chicken well, to avoid contracting Salmonella and other food borne illness-causing bacteria. I would aim for a few degrees higher than 165 degrees Fahrenheit, to be safe and sure the bacteria are all dead, especially in thick meat like chicken breast.
Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
This is BY FAR the best Keto Bread recipe anywhere, I make this weekly, and today I tried the same recipe only adding 2T swerve and 2T Raisins (adding 14 grams of carbs to the loaf but well worth it!) to make an Irish Soda Bread and I swear you cannot tell a difference between it and traditional Irish Soda Bread. I am going to try this recipe adding some shredded cheddar next week for a cheese bread, thanks for this versatile keto bread recipe that doesn’t taste like eggs!
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