The Only Keto Bread Recipe You'll Ever Need
This keto bread recipe is the newest one in my collection and is a heartier alternative to my 100% coconut flour bread recipe. This version of low carb bread works in a myriad of ways. Use it for a crusty loaf, for keto rolls to make sandwiches or burgers, for keto biscuits and even for a keto pizza crust!
What's unique about this grain-free bread is the beautiful brown crust it forms on the outside. Once cooled, slice it to reveal the beautiful bread-like texture on the inside. Smear it with fresh butter or nut butter and enjoy it just as is.
Before we go into WHY this keto bread recipe actually works… I want to share my early struggles. Over the past 30 months… I made recipe after recipe trying to make a loaf of bread that would work well for a sandwich only to have most of them fall apart. Even if they sliced well initially.
You see, normal wheat flour contains gluten which holds bread together and creates the beautiful texture of normal bread. But, when we eat a ketogenic diet, we omit wheat and grain completely. So, no more gluten…. Which is great for our body…but so many of us miss bread!
Have you had a similar experience? You find a recipe online and get really excited with how it looks in the picture. Then… you make it…and have to toss out the whole thing because it's either soggy, dry, eggy, gummy or the taste is strange. Yeah…me too. In fact, these type of struggles inspired me to start Tara's Keto Kitchen!
My husband and I wanted a keto bread that would work for sandwiches of all kinds. This specific version started as a whacky, creative ‘What-If” experiment… and it all started with inspiration from the fat-head dough…because I began with a mozzerella cheese base.
To create just the right texture, I married the cheese base with cream cheese. Added in eggs (because of the coconut flour I used so the result wasn’t too wet) and gelatin to give the bread more of a chew factor. Finally, I figured out the baking powder ratio to get a great rise that didn’t fall too much in the end (that cheese is heavy!)
Can I Substitute or Omit _____?
What's interesting is that, when I tested removing the cream cheese or the gelatin or changed the number of eggs from this keto bread recipe… The results were different with each test. So, I strongly encourage you to follow the recipe EXACTLY.
Omitting the gelatin will give you less of a chew and the bread won't hold together in the same way. The gelatin mimics what gluten would do in a normal bread recipe and I consider it a critical ingredient here.
We tested loaf after loaf to get just the right ingredients to make this recipe for us all to enjoy. So, I strongly encourage you to use the ingredients called for and follow the recipe exactly. After you've made it a few times successfully then have fun experimenting if you wish 🙂
It's Versatile! Make Keto Rolls or Biscuits
Just look at the texture of these keto rolls made with the same recipe. You can either drop the batter by spoonful onto a greased cookie sheet or make formed keto rolls by refrigerating the dough before forming them.
To make formed rolls, allow the batter to chill in the fridge for 5-10 minutes until less sticky and easier to handle. Then, shape into balls and place on a greased cookie sheet. The rolls will spread as they bake, so if you want a taller roll, make sure they aren't squished down.
Then, bake in a preheated 350 degree (325 degree convection) oven for 20-25 minutes or until browned on the bottom and tops as pictured. Remove from the oven and allow to cool for 10 minutes and serve.
What Makes This Keto Bread Recipe Different?
As I mentioned, this low carb bread recipe begins with the cheese and cream cheese. These ingredients act as binders and provide the needed structure to allow the bread recipe to be substantial enough to use it for things like sandwiches. Once cooled, you can hold this bread horizontally and it won’t fall apart… Well, as long as you don’t slice it paper thin!
I’ve also used gelatin as an extra binder and to give the bread a pleasant chew that was missing in early test versions.
Bread is one of the most difficult keto recipes that I’ve tackled in the kitchen. I have learned a lot in my experiments.
Storing Your Low Carb Bread
Store your keto bread or rolls in the fridge… they will keep for weeks in the fridge. Or, store in a freezer ziploc bag or freezer safe container in your freezer for up to three months.
Because of the cheese content, I wouldn't recommend storing your keto bread on the counter or at room temperature for more than 48 hours.
We like to make a loaf of bread, let it cool completely and then slice it and package it into little packets of one and two slice servings. We wrap these in saran wrap and then pop them in a plastic container and store in the freezer.
This way, when Jeremy needs a keto sandwich, I just pull out a two slice package the night before and throw something together for him as he heads out the door in the morning.
For me, I love toast… so I'll snag a one slice serving right out of the freezer and pop it in the toaster. Sometimes I'll top this with one of my homemade nut-butters or just smother some fresh butter on top and enjoy it that way.
Ingredients for Keto Bread
There are a few specific ingredients you'll need to bake up this lovely golden loaf. I have organized them for you here so you can make sure you have what you need. Keep scrolling for the full recipe complete with nutrition facts.
Tutorial Video: Keto Bread
Check out my YouTube channel “Tara's Keto Kitchen”! You'll find a collection of most of the recipes I've developed for the ketogenic diet.
I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.
Finally, the recipe card… You can print this by clicking on the little print icon on the card. You can also adjust serving sizes if you want to make a smaller or larger batch.
Keto Bread “The Only Keto Bread Recipe You'll Ever Need”
- Preheat oven to 350 degrees
- In a microwave safe bowl, microwave mozzarella and cream cheese until melted, stirring to combine.
- Pour batter into a standard sized loaf pan and spread it out until the top is even.
- Bake for 20 minutes then reduce oven temperature to 325 degrees and bake for another 30 minutes. Top will be deeply golden and browned when done.
- Remove from oven and allow to cool for at least 60 minutes. Then, turn out the loaf onto a cutting board to slice and enjoy!
Other Keto Recipes
We've rounded up a few more recipes we think you'll enjoy here on the website. You can also use the search functionality at the top of the website or click the “Keto Recipes” link you see on the banner to go to different categories to explore.
We love to hear from our readers, so drop us a comment below. Happy baking 🙂