I just made your bread recipe. I very carefully followed the recipe and instructions. The final result was awesome. Thanks! One variation I had was the 20 minute proof time. It hadn’t risen much at all in 20 minutes so I left it. It about doubled in an hour and 10 minutes. It held most of it rise even after slicing it warm. I’ll definitely be making more.

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Without being there in the kitchen with you, it’s difficult to say what the issue was; however, I can definitely help you troubleshoot…did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a fairly good rise on this loaf. I hope these tips help!
Hi Jodi, I haven’t tried that, but don’t think it would work well for this recipe. First, yeast needs sugar (for it to consume – it’s not typically in the end result), so you’d need to add that. But also, just with how we are making the bread fluffy with beaten egg whites, I don’t think yeast would work. If you want to try adding yeast to a low carb bread, I would do it with this low carb bread recipe instead.

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Hi, I’m Tasha! I’m a nutrition author and educator dedicated to helping women succeed on keto. As a former yo-yo dieter, I know just how hard it can be to change your eating habits and pin-point what works for your body. That’s why I teach keto strategies that honor your preferences and needs. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you’re in the right place!
I’ve been on Keto for about a week. I’m one of those people who said I could never give carbs or sugar. I’m still not sure that I am, but for week one so far so good. I made your keto bread and it really helped me get through the weekend. I had a brunch to attend at a relative’s house and I was able to bring this bread, toast it up and partake of all the toppings they had to offer. And as I’m typing I’m eating a tuna melt made by frying the bread in butter and topping with cheese and Tuna. I feel like I’m eating a real lunch. So for now, thanks for helping me power on!
WOWWWW!!! This chicken was amazing!! It tastes even better than our regular fried chicken! We loved it and are having it again this weekend! Hubby and me are now on our 2nd week of keto and I’m sooo glad i was told by a friend about your blog.. this is the first recipe I try and I’m so looking forward to making many more. Thank you so much for sharing!!! 🙂
Zucchini is also an excellent source of potassium, an important mineral that plays a vital role in cardiovascular health because of its vasodilating properties. In other words, potassium helps your blood vessels relax to allow blood to flow more freely. As a result, it helps reduce your risk of cardiovascular diseases, such as stroke and hypertension. 

Made this today using my muffin top baking pan. It is perfect for sandwiches and I don’t have to cut them. That is good because my slicing ability is bad. So one batch makes 2 muffin tops. First batch emptied my coconut supply so I did another batch with double almond flour. Found that the almond flour by itself makes for a good sandwich. The batch with coconut and almond flour is sweeter, reminds me a bit of french toast, still good but not what I would like to have for a roast beef sandwich. Think it will be good with some almond butter on it.
To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall. 
Missing bread on your keto diet? No need. Here you’ll find the most popular keto bread recipes, rated by thousands of people. Take a bite of the famous keto bread, oopsies, seed crackers and mouth watering classics like BLT sandwich, garlic bread, naan and biscuits. Not only are these bread recipes far healthier than regular bread, they’re also ready in a flash! 

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This way of eating has made me feel better in so many ways. I just had such a craving For the texture of cake or bread last night that I had a piece of cake and a sandwich wrap! I knew I had to find a way to satisfy that craving and considered eating a sandwich once a week. Now I can do it without too many carbs. Thanks for taking the time to make it come out right. No more carb BINGES for me.

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Made this today using my muffin top baking pan. It is perfect for sandwiches and I don’t have to cut them. That is good because my slicing ability is bad. So one batch makes 2 muffin tops. First batch emptied my coconut supply so I did another batch with double almond flour. Found that the almond flour by itself makes for a good sandwich. The batch with coconut and almond flour is sweeter, reminds me a bit of french toast, still good but not what I would like to have for a roast beef sandwich. Think it will be good with some almond butter on it.

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I have a question I hope you can set me straight. I was putting the almond flour in my dry measuring cup and it didn’t seem right. I checked around the internet and found someone who said always weigh almond flour. So, I did. 8oz. = 1 cup so 8oz almond flour. It looks like enough but so much more than one dry measure cup. I got as far as doing the food processor part and realized I needed more eggs. So, I’m kinda in holding until I go to the store so, I thought I’d ask.. have I made a terrible mistake and wasted a lot of supplies or am I cool?

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Sushi Nori Wraps. If you like sushi, then you’ll love using nori as a keto-friendly wrap. When you add moist ingredients to it, the nori will transform from a brittle chip to a durable, pliable wrap. What’s even better is that nori wraps have no net carbs at all and only come with ten calories per sheet. Plus, they are easy to find in the grocery store, and you can even get them shipped directly to your house (just search for Nori Wraps on Amazon).
I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste expensive ingredients that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make. 

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I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture?
Thankfully, it’s not as much of a head-scratcher as you might think. Thanks to a ton of keto-friendly ingredients on the market these days, you can enjoy a piece of cake or a fudgy brownie just as easily as any other sweet fiend out there—you’ve just got to make it yourself! So grab your keto-friendly dark chocolate, your favorite alternative sweeteners, your nut flours, and of course, your butter. It’s time to master keto desserts.
To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall. 

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Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.

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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.

I know you've been asking for a mug cake that does not use almond flour, and I think you will find that this recipe really fits the bill! The cake is dense, but moist, and so easy to create. In the directions, we tell you to mix the ingredients in a separate bowl. This is so that the ingredients are fully incorporated and you won't hit any spots of dry cake mix while eating your mug. If you prefer to mix everything in the mug you can, of course, do that too! If you don't want to use ... 

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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!
Casseroles are a real timesaver. Creamy and delicious. These recipes are simple to make, family-friendly and can feed a crowd. Any night of the week! If you’re feeling adventurous, why not conquer the whole world? Travel to India with our Keto chicken garam masala, explore Italy with a Keto chicken Caprese casserole, and get a taste of Greece with a succulent Low-carb moussaka. If you want to try an unusual Swedish curiosity, check out the Flying Jacob casserole!

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I made 2 loaves, but put them into the oven at the same time. This made the first loaf rested for 30 minutes. It raised up above the pan.! I used the xanthan gum and the cream of tartar. The second one did not rise as it did not sit. I baked the tall one for 43 minutes while the lower one was only 35 minutes. We LOVE IT! Tastes just like regular bread.
Hi Howard, You’re right that this bread doesn’t rise much – the volume comes mostly from whipping the egg whites. If the whites fell too much, the bread might not be tall enough. But even if they didn’t, it might still be shorter than some other tall bread loaves. Feel free to multiply the recipe by 1.5 if you prefer a taller loaf. I’m glad you liked the flavor and texture!

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I was so excited about making this bread. I recently cut all grains out of my life and I’m also in the process of going gluten free because i have a lot of digestive issues. I followed the recipe precisely. Checked the temp before taking it out of oven. It looked amazing nice and golden brown. I cut into it and i couldn’t wait for that first bite. I was so disappointed it has an odd flavor I just couldnt stomach and it was very salty to me. I tried a few tiny bites with different condiments and couldn’t eat it. After reading some comments, I see it is supposed to be unsalted butter. I used salted, but why did it seem to have a bitter sour taste to it?

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Hi Maya, I have made this twice and the first was actually closer than the second! The second one was raised really well when I put the foil on for the last 10-15 mins of cook time and when I took it out 12 mins later it had completely fallen! Now it is almost wet in the center though there are air pockets in it, it’s very odd. The first loaf was pretty flat the whole time and I am pretty sure that was because I didn’t have my egg whites whipped enough but they were spot on for the second loaf. I am also thinking it might be my baking powder after reading some of the comments. I plan to try again and just use a baking soda/cream of tartar mix rather than the baking powder. Any other suggestions? Anyone? LOL!

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Let me show you my list of Keto Ground Beef Recipes to give you loads of ideas to try out, whether you are looking for a speedy supper dish or a hearty and filling main meal. Ground beef can be such a versatile ingredient, is a good source of protein and can be sourced quite cheaply so is wallet-friendly too, which can help if you have a lot of mouths to feed!

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I have an EXTREMELY ignorant question…. Does tenting mean you just cover it? Or do you actually make it look like a little tent and keep the ends open so the air can get it? I just made this, and just covered it. The bread looked AWESOME after the first 40 minutes but then after covering it it came out a lot flatter. First slice was still pretty yummy, even though I probably should have cooked it a little longer. THANKS!!

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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.
I made 2 loaves, but put them into the oven at the same time. This made the first loaf rested for 30 minutes. It raised up above the pan.! I used the xanthan gum and the cream of tartar. The second one did not rise as it did not sit. I baked the tall one for 43 minutes while the lower one was only 35 minutes. We LOVE IT! Tastes just like regular bread.
This is the perfect use for chicken leftovers. Pair them with some fresh leafy greens and a good dip or dressing and your low-carb and keto lunch or dinner is served. There are many traditional salads with a modern keto twist featuring the mighty chicken. Check out the Keto Caesar salad, the Keto chopped hoagie bowl, the delicious Keto Cobb salad with an amazing ranch dressing, and of course our popular Keto chicken BLT salad.
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