Fun Fact About Me – I gave up traditional bread about 10 years ago when I found out I was allergic to gluten, and YES it was difficult!
But, over the years, I’ve tried, tested, and developed lots of different gluten free bread alternatives, and there’s a handful of recipes I always come back to.
THIS is one of those recipes.
I love this keto bread recipe because not only is it gluten free, but it’s also low carb and dairy free.
Not only that, but it’s also flexible, bendable, and doesn’t crumble. If you’ve ever tested gluten free bread, then you know they crumble sometimes, which is so annoying when you want to make a sandwich!
With this keto bread recipe, you can use it for low carb sandwiches, avocado bread, and you can even add some coconut oil to a skillet and toast it, which is my favorite way to eat it!
Anyway, I hope you give this recipe a try because I’m certain you’re going to love it!
Watch Recipe Video Below…
This bread recipe is keto friendly and dairy free. I recommend doubling this recipe if you want the bread slices to be larger, which is what I do when using this bread for sandwiches.
- 6 Organic Eggs
- 1/4 tsp Cream of Tartar
- 1.5 C. Almond Flour
- 4 Tbsp Softened Grass-fed Butter or Ghee (can also use coconut oil)
- 3 tsp Baking Powder
- Pinch of Sea Salt
Preheat oven to 375 degrees F. Grease a loaf pan with coconut oil or avocado oil. Set pan aside.
Separate egg whites from the egg yolks. Add egg whites to a large mixing bowl and yolks to a separate smaller bowl. Set bowl of yolks aside.
Add cream of tartar to bowl of egg whites. Using an electric hand mixer, whisk egg whites until it forms a foam-like texture. It should look similar to whipped cream (see recipe video for reference). Set bowl of egg whites aside.
In a food processor, add the egg yolks, 1/3 of the egg white mixture, almond flour, softened butter or ghee, baking powder, and sea salt. Blend until combined.
Add the remaining egg whites to the food processor and pulse a few times until incorporated. Be careful not to over process it.
Transfer this mixture into your loaf pan. Bake bread for 30 minutes or until fully cooked through. You can use the toothpick method by poking the bread and if the toothpick comes out clean, it’s ready!
Let bread cool completely before removing from the loaf pan. Keep bread stored in refrigerator wrapped in saran wrap or foil. You can use this bread for sandwiches, avocado toast, and you can also add some oil to a skillet and toast the bread. Will last up to a week in the refrigerator.