Here is a “keto” bread that has no grains but is great as toast, works for sandwiches and slices well. Keto bread is more like a quick bread than a yeast bread, with a soft texture and thin crust. Most other grain free bread recipes I’ve tried taste really “eggy” and squishy. Not to my liking. But this one is different.

This bread is easy to make (takes about 15 minutes plus 30 minutes to bake). Before you begin, read through the recipe to the end understand how to get the best results.

Cinnamon & Honey Keto Bread

Ingredients:
1 ½ cups almond flour (165 g)
4 large eggs, separated
1 tablespoon egg white protein powder (5 g)
5 tablespoons unsalted butter, melted (70 g)
¼ tsp sea salt (coarse grain best but not that important) (1.2 ml)
3 tsp  baking powder (15 ml)
1 ½ tsp cinnamon (7 ml)
1-2 tablespoons raw honey (local honey if possible) (15 ml)
¼ tsp cream of tartar (1.2 ml)

Garlic, Dill & Cheddar Keto Bread

Ingredients:
1 ½ cups almond flour (165 g)
4 large eggs, separated
1 tablespoon egg white protein powder (5 g)
5 tablespoons unsalted butter, melted and cooled (70 g)
¼ teaspoon kosher salt (1.2 ml)
3 teaspoons aluminum-free baking powder (15 ml)
¼ teaspoon cream of tartar (1.2 ml)
1 teaspoon garlic powder (5 ml)
1 teaspoon dried dill (5 ml)
1 cup grated cheddar cheese (90g)
 

Instructions for both:
Preheat oven to 375º F/190º C.
Lightly grease an 8.5 x 4.5 loaf pan. Make a parchment paper “sling” and grease lightly to get the bread out easier
In a food processor, combine the almond flour, egg yolks, egg white protein powder, butter, salt and baking powder.
*If making cinnamon & honey bread, add the cinnamon and honey.
*If making garlic, dill & cheddar bread, add the garlic powder, dill and cheddar.
Pulse until the ingredients come together into a ball of dough.
In the bowl of an electric mixer, combine the egg whites and cream of tartar. Using the whisk attachment (or you can do by hand or with a hand mixer), whisk until the egg whites are big and fluffy and soft peaks form.
Pour 1/3 of the egg whites into the food processor with the already mixed ingredients. Pulse  just until combined, scraping down the sides as needed. Add another 1/3 of the egg whites, and pulse again until combined into a wet batter.
Scrape the dough out of the food processor into the bowl with the remaining egg whites. Use a spatula to gently fold the egg whites into the dough. Gently fold and mix until there are no white streaks to keep the air in the egg whites because it helps the dough rise into a loaf with a light texture.
Scrape the batter into the prepared loaf pan. Bake 30 minutes.
Let cool for at least 30 minutes before removing from the loaf pan (do not skip this step). Try to let the loaf cool completely on a wire rack before slicing.

Notes:
I have made this without the egg white protein and it was delicious. I decided to try it because I figured if I didn’t know what it was, you might not either. It does add more protein but also to help the bread rise into a fluffier loaf. So make it with or without.
Cream of tartar helps make egg whites fluffy and airy and makes them less likely to deflate in the oven.
Some other additions you could do are: add other dried herbs or spices, omit the cheese to the savory bread and add more honey with some vanilla extract and a pinch of cardamom. To the sweet one.

This bread keeps for 1 to 2 days on the counter with simply a light towel over the top of it. For longer storage (3 to 5 days), keep the keto bread wrapped lightly in a towel inside a sealed plastic bag in the refrigerator. I haven’t tried freezing it yet but Iilll and will then amend this post.