I made this the other day and it’s delicious, I’m able to slice the bread and put it in the toaster. However, my bread did not rise. I’m at high altitude and normally have to back off on leavening, but I followed the recipe as is. Do you suppose I should increase the baking powder? I’m assuming the yeast is there more for flavor, since there is no time for it to rise.

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I've been in the mood for a classic, homestyle, casserole and this recipe really fits the bill. This easy weeknight dinner features broccoli and ham mixed up with a flavorful cream sauce composed of cream cheese, mayo, and full-fat Greek yogurt. If you prefer, you can substitute sour cream for the yogurt. If you make a ham for a holiday celebration, this is the perfect way to use up some of those leftovers. A shredded rotisserie chicken would be a great budget option for this recipe as ...

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During Girl Scout cookie season, these can help stave off the cravings! They can be whipped up in an afternoon, and pulled from the freezer whenever you need a sweet treat. These bites are great for holiday dinners or family snacks. There is a lot of prep time involved in these, so I would set aside a couple hours for prep and execution. This may be a fun activity with some friends or older kids. Most minty desserts get that burst of fresh flavor from using extract, but I love adding ...

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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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Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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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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 Christy, It might be a little more difficult, but in theory possible. You’d need to stir the dry ingredients, then use a hand mixer instead of food processor to mix them with the butter. Then, after beating the egg whites separately, you’d need to mix in part of them, trying not to break them down, then fold in the rest once it’s easier to fold.
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!

I’ve put together a list of my favorite chicken thigh recipes to show you just how many ways you can use this fantastic ingredient in all kinds of Keto-friendly dishes. From delicious Indian-inspired tandoori style main courses to succulent slow-cooker chicken soups, these recipes showcase just how many fantastic ways you can use chicken thighs in your cooking. Forget the chicken breast, the thigh is the way to go!

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Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.
This was so yummy! Great for sandwiches. I’m a total amateur when it comes to baking and I was so sure I’d messed this up. The instructions seem a little intimidating- I usually avoid all recipes that even involve separating eggs. I don’t have a hand mixer so used my immersion blender in too wide/flat of a bowl for fluffing the eggs, so they didn’t get thoroughly “fluffed.” But despite that, the consistency of the bread was great. It was just shorter than I’d have expected. So happy I tried this! Great instructions and tips.
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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I’m a little late to comment but I had to say how amazing this bread tastes. It has a chewy crust and light a fluffy inside. I’ve been keto for over two years and trust me I’ve tried every bread recipe out there. My husband and two kids, 10 and 7 years old, are also full keto and it’s unanimous that this was their favorite. I made this recipe adding 1/2 more of all the ingredients and ended up with a nice sized loaf. Thank you. Will definitely keep trying all your recipes. You certainly hit this one out of the park.

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Why is there Insulin in this recipe? The science behind Keto is to reduce carbs to reduce insulin release. Insulins action in the body to quickly pull energy into the cells, thus reducing blood levels of glucose. Elevated insulin means more energy gets pulled into the fat cells. Adding Insulin is the opposite of what a Keto diet means to health and weight loss, especially those with insulin resistance. 

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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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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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