If you're looking for your new go-to gluten-free and keto sandwich bread recipe, this is the one! It's extra soft with a light and tender crumb, has a slight crust, and is not eggy or crumbly!

When going gluten-free, paleo, or keto, bread is what people tend to miss the most. There's just something about the taste, smell, and texture that's soooo comforting.

Many keto loaves are dense, crumbly, and eggy. However, similar to these Keto Dinner Rolls, this bread is extra soft with a light and tender crumb and is not eggy or crumbly!

It took me many, many times to perfect this recipe and make it as close to white bread as possible.

Then, once I had the recipe, I re-made it several more times just to make sure that it would turn out well repeatedly. And it was SO worth it!

It's the perfect replacement for white bread. It's great plain, toasted, or used for sandwiches!

Jump to:

• The egg whites
• Baking paleo and keto sandwich bread
• ⏲️ How do you know when the center is cooked through?
• The loaf pan
• Xanthan gum
• The sweetener
• Cream of tartar
• 🔪 Easy instructions
• 🍞 How to store gluten-free bread
• Looking for more keto bread recipes?
• 📖 Recipe
• 💬 Comments

The egg whites

To keep this keto sandwich bread from being heavy or eggy, you'll need to use egg whites beaten into stiff peaks. Then, beat half of them into the dry ingredients to make a batter and gently fold in the rest.

Be sure to gently fold until there are no more streaks and resist the urge to stir! You don't want the egg whites to break down in this step.

This will ensure that the egg whites stay intact and give the bread a good rise without falling.

Baking paleo and keto sandwich bread

If the bread is underbaked, the center will be wet and the loaf may fall.

To prevent this from happening, cover the bread with foil after the top has browned and continue baking until the center is completely cooked through.

⏲️ How do you know when the center is cooked through?

Unlike many recipes, the toothpick test isn't very accurate for this recipe. It will make it seem like it's done before it's cooked through.

Maya from Wholesome Yum taught me the best way to check for doneness in keto sandwich bread can be done in one of two ways:

1. The top should be firm and not make a squishy noise when you press down on the center.
2. The internal temperature should reach 200 degrees F.

The loaf pan

Similar to other keto bread recipes, this recipe should be baked in an 8x4 or 7x4-inch loaf pan. This is smaller than the traditional 9x5-inch loaf pan.

I found my loaf pan in a 3-pack pyrex storage bundle at target and I love it - it's a perfect size!!!

Since this recipe requires a smaller pan, the slices will be just a bit smaller than a traditional slice of bread.

If you do make this recipe in a traditional-sized loaf pan, you will need to slightly adjust the baking time and the slices will be short.

Xanthan gum

I realize that many people prefer not to use xanthan gum, and I tried really hard not to include it. However, all the trials with psyllium husk powder made more of a whole-wheat taste that was a bit denser.

Plus, the xanthan gum gave it a chewy texture similar to "regular" bread that I just couldn't replicate with anything else.

The sweetener

While adding sweetener is optional, it adds a touch of sweetness similar to white bread.

For the sweetener, any erythritol-based keto sweetener will work. If you're paleo, feel free to use coconut palm sugar.

*As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

Cream of tartar

The cream of tartar is another optional ingredient.

It makes beating the egg whites easier and helps them form stiff peaks faster. But if you leave it out - no biggie!

🔪 Easy instructions

Start by whisking together the dry ingredients. This includes blanched almond flour, ground flax seeds (I use golden for a lighter-colored loaf), xanthan gum, sea salt, baking powder, and granulated keto sweetener (optional).

In a separate bowl, combine 8 egg whites and cream of tartar, if using.

Using an electric mixer, beat the egg whites until stiff peaks form.

Then, beat in some melted butter and half of the egg whites.

After that, gently fold in the remaining egg whites.

Pour the batter into a greased and parchment-lined 8x4-inch or 7x4-inch loaf pan.

Be sure not to skip the parchment paper or the bread will likely stick!!!

Bake at 350 degrees for 60 - 70 minutes, or until done. Cover the bread after around 45 to 50 minutes to prevent the top from over-browning.

It's done with the center reaches 200 degrees or when you press on the center of the bread it no longer makes a squishy sound.

Allow to cool 10 to 20 minutes in the pan, then transfer to a cooling rack to cool completely, removing the parchment paper.

🍞 How to store gluten-free bread

This gluten-free bread can be stored, loosely covered, at room temperature for 1 to 2 days.

Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it "wet". I store mine loosely covered in a dish towel but parchment paper works well too.

It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.

Looking for more keto bread recipes?

I think you love these Keto Hamburger Buns, Flatbread Pizza, and Pumpkin Bread recipes!!!

Or if you're not low-carb, this gluten-free teff bread from Tessa Domestic Diva looks amazing too!

If you’ve tried this Paleo & Keto Sandwich Bread or any other recipe on the blog please let me know in the comments below!

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📖 Recipe