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.

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To further enhance the flavor and health benefits, this recipe uses virgin olive oil as well. Virgin olive oil contains numerous health promoting compounds. One of the most studied compounds found in the oil is a phenolic compound called oleocanthal. Multiple studies have found that oleocanthal possesses similar anti-inflammatory properties to ibuprofen, which makes virgin olive oil a great addition to the diet to help reduce acute and chronic inflammation.

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This layered peanut butter fudge will remind you of a popular candy! A sweet peanut butter layer is sandwiched between two layers of chocolate fudge. We use erythritol and stevia to keep it keto-friendly. These little squares are a sweet treat that you don't want to miss out on. Yields 25 servings of Keto Peanut Butter Cup Style Fudge The Preparation Chocolate Layers: 1 ¼ cups heavy whipping cream ½ cup powdered erythritol ½ teaspoon liquid stevia ½ teaspoon vanilla ...


I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!

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Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!

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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!
I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!

Rich in gut-happy bacteria, yogurt is a great way to add a little sweetness to a Keto diet. Although you can find Greek or low carb coconut yogurts on many grocery store shelves, why not get creative and make your own? It’s easy as pie and delicious homemade yogurt will be a fabulous addition to the recipes featured on our list of top Keto-friendly yogurt dishes!
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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