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 Jen, It sounds like it needed to bake for longer – this is why it sunk and was still moist. The timing varies by ovens and even different pans. I hope you’ll try it again and just keep it in there for longer. You can cover the top if it starts to brown too much. For the one you made, depending on how moist it was in the middle, you may be able to salvage it somewhat by pan frying the slices.
Hi Kristi, I’m glad you liked the taste! Sorry it didn’t rise for you. It’s hard to say what happened without being in the kitchen with you. Were the peaks in the egg whites not firm enough, or did they fall too much when folding with the rest of the batter? That is the main culprit I can think of, as the egg whites are a big part of what creates the volume in this bread.

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The best part about this bread is that it makes it so much easier to eat a low carb diet. Yes, there are some savage beasts (joking) that don’t miss bread at all and are happy to just eat bacon seven times a day, but if you’re anything like me, bread was a staple of your diet growing up and you still have a look of yearning in your eyes when they drop that bread basket in the middle of the table at family dinner. I feel your pain. This low carb bread recipe is your shoulder to cry on.

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If you’ve been dairy free and struggling to find a keto treat that doesn’t include dairy, this is the pie for you! Decadent and dreamy, melt in your mouth creamy chocolate pie with a hint of vanilla and coconut to satisfy your dessert needs without the dairy. This pie is so silky that your friends and family won’t believe it’s dairy free! The main ingredient is coconut cream, which can lend a flavor of coconut, but it is paired perfectly with 70% dark chocolate that is both keto friendly ...
Keto pizza, perhaps? This thin-crust fathead pizza dough does it deliciously with yeast and almond flour. "Even though this pizza is low-carb and keto-friendly, the whole family will devour it," says France C. "It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well."

I’m notoriously pathetic in the kitchen. But since being on the Keto diet, learning how to try new recipes has become a necessity for me. I think the food I most miss has been bread; so I’ve tried several different recipes in the hope of finding one I actually like. Yours is the only one I can honestly say that I really love! I was sure I had messed up another recipe when I poured it into the bread pan. But it came out smelling fantastic and tasting even better. Thank you for sharing it. Keto on!!

One of the foods that people tell us they miss most after going keto is bread. (And cookies or cakes, but you get the idea.) We get it, bread is undeniably comfort food. Growing up, it wasn’t unheard of to eat toast for breakfast, a sandwich for lunch, and maybe even a slice of buttered bread along with dinner. Not only is that ton of carbs, but it’s also a lot of empty calories when we could have been eating real-food alternatives, like this bread made from nutrient-dense ingredients!


Keto Bread Recipe - Four Ways - quick and simple way to make low carb, individual keto bread rolls, in ramekins and just a few healthy ingredients. You can either bake it in the microwave for 90 seconds or in the oven for 10-15 minutes. The the-easiest, the-best kept bread recipe I've ever tried. There are four different options available - you can make cheese keto bread,  broccoli ketogenic bread, bacon and spinach and feta. And of course you can leave it as it is, if you prefer plain kept bread  rolls.

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I am a little confused about beating the egg whites with a hand mixer. I used 12 large egg whites as the recipe says. However, I did not add cream of tartar as I have none. I have been beating these egg whites for almost 40 minutes with an electric hand mixer and I still have not yet come to the consistency as your photo shows for stiff egg whites. So my questions are, is this amount of time normal for beating the egg whites? And what amount of time would you recommend if this is not the normal amount of time?
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 ...
A Tex-Mex style casserole packed with bell pepper, green onion, cilantro, and jalapeno, then topped with cheddar cheese. Great served with a dollop of sour cream, or even extra jalapeno if you can handle the heat! If you love Mexican flavors, and meatloaf, then this recipe will be one you enjoy too. To make this meal fast we used a food processor, but you could also chop everything by hand if you don’t happen to have one. You want the vegetables to be a chunky, colorful, and flavor-packed ...
Made this 2 times. The 2nd batch turned out much better and more delicious . I use coconut sugar in place of the sweetner listed. However, I am having trouble with the egg whites and the consistency pictured. My egg whites turn into a foamy meringue. I have made meringue before, and I knew it would stiffen up, and it did. Otherwise the rise was much better on the 2nd attempt and looked very much like the bread pictured. I seemed to fold in the mixture better 2nd time around. 1st time it looked like I had pockets of uncooked dough though the temp reading at 2 locations showed above 200 deg F. I blamed it on not folding the mixture with the eggs well enough.

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My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
Going keto might compel you to start experimenting with ingredients you would have never used otherwise. These vegan treats, for example, are held together with aquafaba—the liquid from a can of chickpeas, believe it or not. Still, the shredded coconut and the smooth chocolate on the bottom make them taste like the mouthwatering macaroons you know and love.
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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Made this bread yesterday. I was very sceptical whether it would seem like bread. I do not have a food processor. So I mixed the dry ingredients by hand. And folded the first half into them. Then I folded the ingredients as per the recipe and I was very pleasantly surprised. It turned out great and I will make it again. As for the egg yolks I made scrambled eggs and had them with my new bread for breakfast.

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We haven't forgotten about you pie-lovers out there! This Low-Carb Pecan Pie recipe took a few tries to get it just right, but we took it very seriously. It starts with a buttery crust and is filled with a sweet and sticky pecan filling. Serve with a dollop of whipped cream or your favorite low-carb vanilla ice cream. Enjoy a slice of pecan pie for just 4.4g of carbs. 


So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?

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This Olive Oil Cake recipe is just something you need to have in your back pocket. It's a simple cake recipe you can make for birthdays or use as a base for other sweet treats. Olive oil has a strong flavor, but it won't come through in this recipe. You'll be surprised to find it tastes like a dense pound cake. Add in different spices, nuts, or flavors to jazz it up or top it with whipped cream or a low-carb icing. Enjoy a slice of this moist, vanilla cake for just 2.5g of carbs per serving.

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I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!
Hi Aamash, Sometimes egg whites from a carton are more difficult to beat to stiff peaks, though I do use those all the time myself. Usually it’s best to add some cream of tartar when beating especially if you are using the whites from a carton. This will help them come to stiff peaks. Having the egg whites at room temperature also helps, versus cold from the fridge.

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LOWER the oven temperature to 350°F. In a bowl, mix together the eggs, cheese, cream, rosemary, onion powder, garlic powder, and paprika until combined. Pour the egg mixture over the Brussels sprouts. Bake for 20 minutes, until bubbly. To get a nicely browned top, turn the oven to broil and broil for 5 minutes, watching carefully to make sure it doesn't burn.
I’m notoriously pathetic in the kitchen. But since being on the Keto diet, learning how to try new recipes has become a necessity for me. I think the food I most miss has been bread; so I’ve tried several different recipes in the hope of finding one I actually like. Yours is the only one I can honestly say that I really love! I was sure I had messed up another recipe when I poured it into the bread pan. But it came out smelling fantastic and tasting even better. Thank you for sharing it. Keto on!!

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I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!
Make the perfect light and fruity keto dessert with under 3 net carbs! Fresh blueberries and lemon zest add natural sweetness to a coconut flour batter — and best of all, you can have them ready in under 30 minutes. To stay Bulletproof, use grass-fed butter and a sweetener like non-GMO erythritol or birch xylitol. Plus, skip the frosting, or try whipped coconut cream on top.

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Nice and firm. Baked it on the recommended temp, added 6 or 7 minutes. Pressed the middle and it was great. I let it cool. What was nice about it was obviously it’s low carb bread…hurray for that, but it cut well. Got 18 slices easily about 1/2 inch thick without breakage. Most importantly, it wasn’t greasy, or almond tasting overload, just delicious.
The mustard dressing in this dish gives the chicken a wonderful flavor especially if you let it marinate overnight, but this is optional as you can still enjoy it after just ten minutes! Use whatever greens you like, collard greens, spinach or kale for example, then tuck in and enjoy this warming and satisfying meal. This recipe is also dairy and gluten-free, yet it is rich in flavor and goodness.

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You may find on your keto journey, you don't crave dessert like you used to. You might only have dessert once and awhile. When that time comes and you just want a quick and easy recipe to whip up without a bunch of ingredients, make our Chocolate Mousse. You'll be surprised by how rich and delicious this recipe is, using just a few simple ingredients. Enjoy a serving for just 3.5g of carbs and keep the leftovers in your fridge for another night. 

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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!

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 ...
When you are separating the eggs if you use the method of pouring the egg from one half of the shell to the other you have to be extremely careful because the sharp shell can easily break the yolk. There are tools that you can purchase that will cradle the yolk and let the white run into a separate bowl. Or, you can use your hands. You need to make sure that your hands are extremely clean and fresh from being washed. Break the egg into one hand and let the white slip between your slightly separate fingers. The yolk will settle into your hand and the white will slip off into the bowl.

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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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If you love that classic combination of chocolate and peanut butter, then you will love this Chocolate Peanut Butter Lava Cake. Inspired by both Reese's Peanut Butter Cups and fancy lava cakes, we were able to come up with a spectacular sweet treat. Watch the melted peanut butter pool out of the rich dark chocolate cake and onto your dessert plate. We've created liquid gold for just 3.5g of net carbs per serving. 
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.
Made this 2 times. The 2nd batch turned out much better and more delicious . I use coconut sugar in place of the sweetner listed. However, I am having trouble with the egg whites and the consistency pictured. My egg whites turn into a foamy meringue. I have made meringue before, and I knew it would stiffen up, and it did. Otherwise the rise was much better on the 2nd attempt and looked very much like the bread pictured. I seemed to fold in the mixture better 2nd time around. 1st time it looked like I had pockets of uncooked dough though the temp reading at 2 locations showed above 200 deg F. I blamed it on not folding the mixture with the eggs well enough.
Among the keto dessert recipes, this my all-time favorite. This easy nutty fudge recipe will make creating keto desserts a breeze for you. You can make a large batch and store in your fridge for when guests come over or just make a few to enjoy as a quick Keto snack whenever you feel like it. Why not create additional flavors (e.g., by using a different nut butter or adding in cinnamon or cacao powder) for variation and fun?
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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