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 has a slightly sweet almond flavor with a tender crumb and is the perfect replacement for white bread. It's great plain, toasted, or used for sandwiches!
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.
Looking for a shortcut? Use 1 ½ cups of liquid egg whites!
⏲️ How do you know when the center is cooked through?
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.
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:
- The top should be firm and not make a squishy noise when you press down on the center.
- 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 for 10 to 20 minutes in the pan, then transfer to a cooling rack to cool completely, removing the parchment paper.
🍞 How to store
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 will 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
Keto Sandwich Bread (Gluten-Free)
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 - or 1 ½ cups of liquid egg whites
- ¼ tsp. Cream Of Tartar - optional
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
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
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Linda says
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?
Cassidy Stauffer says
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
Kathy Gillespie says
can you ever tried to sub flax for anything? Daughter is allergic 🙁
Cassidy Stauffer says
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
Kerry says
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 😀
Kerry says
Oops that should be challenge 😉
Kerry says
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
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
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
arden says
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.
Cassidy Stauffer says
Thank you SO much, Arden!!! I'm happy you liked it 😍
XO,
Cassidy
Sarah says
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?
Cassidy Stauffer says
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
Sarah Jefferson says
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
I like Soy-Free Earth Balance Butter, but there are several good ones available 🙂 ...can't wait to hear how you like it!!!
-Cassidy
Amanda says
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!!
Cassidy Stauffer says
Thank you Amanda, I'm happy you liked it! ...and thanks for the feedback 🙂
-Cassidy
Julie says
My flaxseed is golden, but it’s finely MILLED..is that ok..I didn’t know if their was a difference.
Cassidy Stauffer says
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
Julie says
Thank you, will do!