Keto Sandwich Bread (Gluten-Free)

4.56 from 9 votes

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!

Course bread, gluten free, Grain Free, keto, Low Carb, paleo

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings ½" Slices

Calories 53kcal

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 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.

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