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    Home » Keto

    Keto Sandwich Bread {Paleo & Gluten-Free}

    Published: Apr 25, 2020 Updated: Jan 27, 2021 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    sandwich bread with text
    slice of bread with text
    keto bread and butter with text overlay
    loaf of keto bread with text
    pinnable image of keto sandwich bread

    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!

    close of of sliced loaf of keto bread

    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.

    slice of keto bread withe butter on white plate

    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).

    egg whites beated into stiff peaks

    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.

    batter in bowl with spatula

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

    After that, gently fold in the remaining egg whites.

    baked keto bread on cooling rack

    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!!!

    overhead shot of sliced keto sandwich bread with butter

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

    📖 Recipe

    close of of sliced loaf of keto bread

    Keto Sandwich Bread {Paleo & Gluten-Free}

    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!
    4.63 from 8 votes
    Print Pin SaveSaved!
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 35 minutes
    Servings: 14 ½" Slices
    CALORIES :53kcal
    CARBS :2g
    FIBER :1g
    Author: Cassidy Stauffer

    Ingredients

    • 2 Cups Blanched Almond Flour - finely ground
    • ¼ Cup Ground Flax Seeds - I prefer golden for a lighter-colored loaf
    • ¾ tsp. Sea Salt
    • 2 tsp. Baking Powder
    • ½ tsp. Xanthan Gum
    • 1 tablespoon Keto Sweetener - optional
    • ¼ Cup Melted Butter (can use non-dairy) - measure after melting
    • 8 Large Egg Whites
    • ¼ tsp. Cream Of Tartar - optional
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees and lightly grease an 8x4-inch or 7x4-inch loaf pan with avocado oil or olive oil. Line the bottom and sides of the pan with parchment paper so the ends hang over the sides. Don't skip the parchment paper or the bread will stick!
    • In a large mixing bowl, whisk together the blanched almond flour, ground flax seeds, sea salt, baking powder, xanthan gum, and sweetener (if using).
    • Melt the butter, then beat or stir into the dry ingredients. Set aside.
    • In a large mixing bowl, combine the egg whites and cream of tartar (if using). Be sure the bowl is large enough because the egg whites will expand a lot. Using an electric mixer, beat the egg whites on high until stiff peaks form.
      Note- If you used the mixer to beat the butter into the dry ingredients, clean off the beaters before using them.
    • Scrape half of the egg whites into the batter and beat until just combined. Be careful not to over-mix!
    • Then, add the batter to the bowl with the remaining egg whites and gently fold until there are no more streaks, resisting the urge to stir! Try to keep the egg whites as intact as possible.
    • Transfer the batter into the lined loaf pan and smooth out the top. Gently press the batter towards the middle of the pan to create a rounded top.
    • Bake 45 to 50 minutes, or until the top is golden brown. Then, tent the top with aluminum foil and bake another 15 to 25 minutes, or until the top is firm and does not make a squishy sound when pressed in the middle. The internal temperature should be 200 degrees.
    • Allow to cool in pan 10 to 20 minutes, then transfer to a cooling rack to cool completely, removing the parchment paper. Be sure to cool completely before slicing.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • Looking for a quick and easy keto bread? Check out the non-eggy 90-second bread that I use to make Keto Grilled Cheese! 
    • Store leftovers, 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.
    • 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.
    • The cream of tartar makes beating the egg whites easier and helps them form stiff peaks faster. But if you leave it out - no biggie!
    • 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.

    Nutrition

    Serving: 1Slice | Calories: 53kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!
     
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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Reader Interactions

    Comments

    1. Linda says

      March 09, 2022 at 10:13 pm

      I love the flavor of this bread. No matter what keto bread recipe I try, it never gets higher than a couple of inches. Same thing happened with this recipe. Would adding yeast help?

      Reply
      • Cassidy Stauffer says

        March 10, 2022 at 2:21 pm

        Hi Linda!

        Keto flours just don't rise the same way other bread recipes do. Usually, you have to add some kind of starch (which isn't keto) to get the bread to "stretch", which is why they don't rise much. Adding yeast would probably help a little bit, but it still won't rise like other bread recipes. I like to bake mine in a 7x4 or 8x4 inch loaf pan instead of a traditional 9x5 inch so the slices are taller. If you can handle a few carbs, I would experiment with adding just a little bit of starch and using yeast if you're looking for a more traditional rise 🙂 I hope this helps at least a little bit!

        XO,
        Cassidy

        Reply
    2. Kathy Gillespie says

      February 03, 2022 at 9:26 pm

      can you ever tried to sub flax for anything? Daughter is allergic 🙁

      Reply
      • Cassidy Stauffer says

        February 04, 2022 at 8:12 pm

        Hi Kathy,

        I'm sorry your daughter is allergic to flax ☹️ I've never tested this recipe with anything else so I can't say for sure. But you *may* be able to use ground chia seeds. However, it may take some trial and error because chia is more absorbent so you would only need 2 or maybe 3 Tablespoons instead of 1/4 cup. I hope this helps!!!

        If you try it please come back and let me know how it turned out!

        -Cassidy

        Reply
    3. Kerry says

      March 25, 2021 at 7:10 pm

      5 stars
      Hi Cassidy,
      I have just made this bread and am so happy with it. I followed the recipe to the letter, though I think I had more egg whites than the video, because the second half took a long time to mix. Would they be large eggs or medium? I’m an avid baker, so it’s a bit different baking Keto, definitely more of a. Halle be. The video really helped.
      The bread came out so well and I ate a couple of slices straight away. I ended up making Keto lemon curd with the egg yolks, so altogether a good day 😀

      Reply
      • Kerry says

        March 25, 2021 at 7:12 pm

        Oops that should be challenge 😉

        Reply
        • Kerry says

          March 31, 2021 at 3:36 pm

          That is good to hear. I’ve enjoyed having sandwiches this week and have just finished the loaf, so making another one later! The lemon curd was nice, but I made it with 100% erythratol, so it’s a bit cooling. I’ve now got some stevia and will make a blend next time x

        • Cassidy Stauffer says

          March 31, 2021 at 11:58 pm

          I know what you mean about the erythritol. When I make sauces, frosting, or anything that doesn't need to crisp up (like lemon curd!) I like to use allulose or a monk fruit/allulose blend! It dissolves better and doesn't have an aftertaste. Just know that if you use pure allulose, it's not quite as sweet so you may need to add a bit more. I have all the info on my Keto Sweeteners page 😍 I hope this helps!

          XO,
          Cassidy

      • Cassidy Stauffer says

        March 25, 2021 at 11:58 pm

        Oh YAY I'm so glad you liked it!!! And lemon curd sounds amazing too 😍 I use large eggs and mine usually take a little while to incorporate too. I'm so glad the video helped!

        XO,
        Cassidy

        Reply
    4. arden says

      March 07, 2021 at 7:12 pm

      5 stars
      Thank you for this recipe. I followed the recipe exactly and it turned out really well. The flaxseed meal adds nice texture to the bread.

      Reply
      • Cassidy Stauffer says

        March 08, 2021 at 1:47 pm

        Thank you SO much, Arden!!! I'm happy you liked it 😍

        XO,
        Cassidy

        Reply
    5. Sarah says

      October 28, 2020 at 3:57 am

      I haven't tried this yet, but I am excited to! Is there a way to make it vegan? I have no issue with the eggs but I am making this to combine with your keto cornbread
      to make dressing for Thanksgiving, and there will be a couple of vegans there. I am, sadly, allergic to xantham gum, would guar gum work instead? If so, how much would you suggest using?

      Reply
      • Cassidy Stauffer says

        October 29, 2020 at 1:11 pm

        Hi Sarah!

        Eeeshhh, I'm just not sure how this would turn out without eggs because eggs, especially more than 2, are hard to replace! The only egg replacement that *may* work would be aquafaba, which is basically the juice from a can of chickpeas. Here's an article on how to use aquafaba: https://www.bobsredmill.com/blog/featured-articles/a-guide-to-aquafaba/ And as far as the guar gum goes, I've never tried it so I just don't know! I did find an article on google that says to use 3 parts of guar gum for every 2 parts of xanthan gum and to blend it with the oil in your recipe first, then use the oil as directed.

        These are only ideas though, without trying the substitutions myself I'm just not sure how it will turn out - sorry! If you try these substitutions please come back and let me know how it turned out!

        -Cassidy

        Reply
        • Sarah Jefferson says

          November 11, 2020 at 7:55 am

          I understand! Once I try it I will let you know how it goes.
          Another thing, what kid of dairy free butter would you recommend?

        • Cassidy Stauffer says

          November 11, 2020 at 1:22 pm

          I like Soy-Free Earth Balance Butter, but there are several good ones available 🙂 ...can't wait to hear how you like it!!!

          -Cassidy

    6. Amanda says

      April 30, 2020 at 8:36 pm

      4 stars
      I really like this bread! Closest thing to real bread for a sandwich I have found. Process is a little intense, but I am an experienced baker, so not horrible.

      Thank you!!

      Reply
      • Cassidy Stauffer says

        May 01, 2020 at 12:31 pm

        Thank you Amanda, I'm happy you liked it! ...and thanks for the feedback 🙂

        -Cassidy

        Reply
    7. Julie says

      April 29, 2020 at 4:14 pm

      My flaxseed is golden, but it’s finely MILLED..is that ok..I didn’t know if their was a difference.

      Reply
      • Cassidy Stauffer says

        April 29, 2020 at 7:18 pm

        Even though I'm not 100% sure, it's my understanding that they are the same so I'd imagine it would work fine 🙂 If you try the bread please let me know what you think!!

        -Cassidy

        Reply
        • Julie says

          April 30, 2020 at 5:59 pm

          Thank you, will do!

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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