The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly honest – sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.

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Creamy risotto, fluffy couscous, and succulent pilaf- all things you can’t enjoy when you’re living the Keto lifestyle, right? Nope! If you haven’t discovered cauliflower rice already, let me be the first to sing the praises of this fantastic ingredient. I’ve put together a list of my favorite Keto-friendly cauliflower rice recipes so you can get to enjoying this fantastic (and nutritious!) ingredient asap!

I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?

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Author Jennifer Marie Garza draws from her own long struggle with her weight,  trying every diet under the sun without success. Then she discovered the keto lifestyle - and lost 55 pounds! Not only did she lose the weight but she kept it off. Knowing that the only way to continue her success would be delicious food, Jennifer Marie started creating her own recipes.

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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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The cream cheese and mozzarella cheese used in these keto bagels contain plenty of conjugated linoleic acid (CLA). CLA is a type of fatty acid that appears to have several health benefits, including increased weight loss. Furthermore, cheese also provides us with vital minerals like calcium, zinc, and selenium, and vitamins B2, B12, A, and K2. Each one of these micronutrients is essential for maintaining the healthy function of the cells throughout our bodies. Without consuming them in adequate amounts, we would become vulnerable to chronic disease and sickness.

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Not only does the pumpkin give this bread a beautiful orange hue, but it provides you with a great source of Vitamin A and many other eye, skin, and lung protecting carotenoids as well. The coconut milk used in this keto recipe will give you some energy-boosting saturated fats called medium chain triglycerides, and the almond flour will help you meet your fiber, protein, and mineral needs for the day.
I saw this recipe today and went out and bought the ingredients. I made it exactly like the instructions state. Mine actually did rise while it baked. But there is no yeast in this. Was it the baking powder and egg whites? It’s still fluffy and light. But all I taste is egg whites and coconut from. The coconut flour. I could definitely see how this will be an amazing bread… But I’m not sure what I did wrong. I used 12 egg whites just like the recipe called for. I also used the suggested items. Any idea on what I did wrong? I had to have messed up something…
Hi Danielle, The bread will not rise without the baking powder, but you could try it if you don’t mind that. Some people make homemade baking powder with baking soda, cream of tartar, and arrowroot powder. But, arrowroot is still a very small amount of starch. Divided among the slices, it’s actually fewer carbs than some of the other ingredients (e.g. almond flour has a small amount of carbs also).
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.

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Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
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If I did not know that this was not bread made from wheat flour, I would not have known the difference – taste-wise. I added all of the ‘optional’ ingredients. Now, this loaf is not nearly the size of a regular loaf of bread. But it is incredibly filling. I slice it a touch thinner than 1/2 inch to make, what looks like, a finger sandwich. It satisfies my love for sandwiches and fills my up.

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I would like to point out that the metric conversion of 3/4 cup to 90g coconut flour as stated in your recipe is incorrect. Should be 84g per package labeling (Bob’s Red Mill). Unfortunately I made my first batch with 90g of coconut flour, and it was definitely not “pourable”. More like scoopable. I will try again with correct amount but thought I would point so you can update the recipe. Thank you!

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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.

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Deb, Thank you so much for leaving a comment – we’re happy to hear you enjoyed the bread! Yes, the yeast in this recipe is for aroma/flavor. Unfortunately we aren’t at high altitude so we don’t have experience baking in that way. We’ve read that it can be helpful to slightly decrease baking powder, slightly increase liquids, and increase oven temperature by 25F. Please let us know how it goes if you try the recipe with any of these changes, and sorry we couldn’t be more help with this!
Missing bread on your keto diet? No need. Here you’ll find the most popular keto bread recipes, rated by thousands of people. Take a bite of the famous keto bread, oopsies, seed crackers and mouth watering classics like BLT sandwich, garlic bread, naan and biscuits. Not only are these bread recipes far healthier than regular bread, they’re also ready in a flash!

Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.

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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!
I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture?

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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.
If dark chocolate tastes too rich for you, this keto dessert creates a creamy alternative using whey protein, cocoa butter, erythritol, and unsweetened chocolate. Using a double boiler melts the chocolate gently and creates a satisfying milk chocolate flavor with 1 net carb per serving. To keep it Bulletproof, use a grass-fed whey and keep the heat on the lowest setting possible.

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I made 2 loaves, but put them into the oven at the same time. This made the first loaf rested for 30 minutes. It raised up above the pan.! I used the xanthan gum and the cream of tartar. The second one did not rise as it did not sit. I baked the tall one for 43 minutes while the lower one was only 35 minutes. We LOVE IT! Tastes just like regular bread.

I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?

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I made this for Sunday breakfast. Not EXACTLY like bread, but had excellent texture, structural integrity, and not eggy. I used a glass Pyrex and digital thermometer to verify a center temp of 205 degrees F. It did cook through and expanded no more than 10%. After completely cool it settle by about 25% and reminded me of how angelfood cake will sink if not cooled upside down. Next time I will use my angelfood cake pan, skip the parchment, and cool inverted for a taller bread and cook for an additional 10 mins for a drier bread to improve toasting. This is the first keto bread I ever made, and was pleased with the overall results. I did make croutons in a fry pan with butter,salt and garlic powder for a salad topper. I also plan on making some crostini for snacking and soups.
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.
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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We've created a Nut-Free Coconut Cream Pie without all the carbs, so you can enjoy every layer of coconut bliss while sticking to your keto, low-carb diet. From the buttery crust to the fluffy center, all the way to the toasted coconut on top, you will be in coconut heaven. Impress your guests with pure indulgence and only 3.6g of net carbs per slice. A pretty cake stand goes a long way too. 
Stir fries and sautees are so quick to make that they are the best meals when you are short of time for cooking. This one only takes five minutes and is filling and delicious. This is a combination of ground beef and vegetables flavored with garlic and oregano, but you could use whatever ground meat you have; turkey works really well here. This is a low carb meal suitable for the keto diet.

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!
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 ...
Sardines are a really good source of fish oils, vitamins and minerals and can be bought very cheaply, so a quick keto salad like this would be perfect for people on a budget or for students. The sardines are packed with flavor and require no cooking so even novice cooks can manage this for lunch or dinner. The cider vinegar offsets the oiliness of the fish giving the salad a lovely freshness.
We had to replicate that childhood nostalgia of chocolate chip cookie dough without using too many flours and sweeteners. These Cookie Dough Fat Bombs are very low in carbs and high in fat, making them a perfect snack or late night sweet treat. Add fat to any meal with any of the recipes from our Fat Bomb Bible. Enjoy your cookie dough for just 1g of carb per serving!
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