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!
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:
- 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 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
Keto Sandwich Bread {Paleo & Gluten-Free}
Ingredients
- 2 Cups Blanched Almond Flour finely ground
- 1/4 Cup Ground Flax Seeds I prefer golden for a lighter-colored loaf
- 3/4 tsp. Sea Salt
- 2 tsp. Baking Powder
- 1/2 tsp. Xanthan Gum
- 1 Tbsp Keto Sweetener optional
- 1/4 Cup Melted Butter (can use non-dairy) measure after melting
- 8 Large Egg Whites
- 1/4 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.
Notes
- 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.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
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!!
Thank you Amanda, I'm happy you liked it! ...and thanks for the feedback 🙂
-Cassidy
My flaxseed is golden, but it’s finely MILLED..is that ok..I didn’t know if their was a difference.
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
Thank you, will do!