Keto Bread Recipe

Unlike traditional bread, this ketogenic bread is made without any flour, contains almost zero carbs, and is entirely free of sugar and gluten.

You can enjoy as many as you like without worrying about the usual blood sugar spikes or the fattening effects you get from regular grain-based bread.

This high-fat, low-carb bread is made using almond and coconut flour (you can use just coconut flour if you have nut allergies, but that recipe will be different), eggs, baking powder, melted butter, and a bit of almond milk to thin out the batter.

Why It Fits a Keto Lifestyle

The keto diet is all about eating very low carbs and high fats. Typically, you keep carbs to just 20–30 net grams a day and follow a keto-friendly food list.

I’d love to hear what other keto recipes you want me to share next.

I’ve been following keto for a couple of months and thought it’d be fun to share some recipes I’ve been cooking up for anyone interested.

What I love about the diet right now: it’s simple to follow, and the food tastes great. This keto bread recipe is a perfect example.

While there’s a microwave option included here, I usually bake this keto bread in the oven.

The aroma is just wonderful, and I’m a little old-fashioned — I don’t love using my microwave for bread.

I’ve tried many keto bread recipes, and while some are fantastic, this one stands out for being super easy and fast.

I hope to share more keto recipes soon, but for now, let’s stick to quick and easy.

You can use this keto bread just like any regular bread rolls – make sandwiches, toast it up, or even make croutons.

Six Simple Ingredients

• butter or cooking spray for greasing ramekins
• 1 large egg
• 1 tablespoon coconut flour
• 1 tablespoon almond flour
• 1 tablespoon melted butter
• 1 tablespoon almond milk
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon chopped bacon for the bacon keto bread
• 1 tablespoon shredded cheese for the cheese keto bread
• 1 tablespoon finely chopped broccoli for the broccoli keto bread
• 1/4 cup finely chopped spinach for the spinach & feta keto bread
• 1 tablespoon crumbled feta cheese for the spinach & feta keto bread

Make Them in Oven or Microwave

1. Preheat oven to 400°F (200°C) if baking.
2. Grease a 6–8 ounce ramekin with butter or nonstick spray (for microwave, have a greased ramekin ready).
3. Beat one large room-temperature egg in a small bowl until slightly frothy.
4. Add 1 tablespoon almond flour, 1 tablespoon coconut flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt (optional), 1 tablespoon melted butter, and 1 tablespoon almond milk to the egg; stir until smooth and combined.
5. Let the batter rest 30–60 seconds to allow the coconut flour to hydrate.
6. Fold in any add-ins: 1 tablespoon shredded cheese, or 1 tablespoon chopped cooked bacon, or 1 tablespoon finely chopped broccoli, or 1/4 cup chopped spinach and 1 tablespoon crumbled feta (squeeze excess moisture from veggies before adding).
7. Pour the mixture into the prepared ramekin and level the top.

8. For oven baking: bake at 400°F for 10–15 minutes, checking after 10 minutes; bake until the bread rises and a toothpick inserted in the center comes out mostly clean.

   

9. For microwave cooking: heat on high for 90 seconds (adjust time for your microwave’s power).
10. Remove the bread and let it cool in the ramekin for 3–5 minutes.
11. Run a knife around the edges if needed, invert the ramekin onto a plate, and gently release the bread.
12. Let the bread cool for a couple more minutes before slicing to help the texture set.
13. If making multiple servings, prepare extra greased ramekins and bake them together on the center oven rack; adjust cooking times if using larger pans.

Baking Tips for Best Texture

• Measure coconut flour carefully; it’s incredibly absorbent, so a little goes a long way. Too much will dry out your bread.
• Use eggs that are at room temperature to get a better rise and texture.
• Let the batter rest for about 30–60 seconds before cooking to allow the coconut flour to hydrate fully. This helps avoid dryness and improves the crumb.
• If your add-ins are moist—like spinach or broccoli—make sure to squeeze out any extra liquid before folding them in to prevent soggy centers.
• Don’t overbake. Microwaved bread can get rubbery if cooked too long, and oven bread should be checked with a toothpick around 10 minutes.
• Grease ramekins well or line with parchment paper rounds to help the bread come out cleanly.
• To cut down on the eggy flavor, try the loaf pan variation I mention later, or toast your keto bread before serving with butter or your favorite spread.
• Fresh baking powder gives the best rise, so if your bread ends up dense, check the freshness of your leavening agent.

Flavor Variations and Add-Ins

You can bake these keto bread rolls either in the microwave in just 90 seconds or in the oven for 10-15 minutes.

This recipe is honestly the easiest and most reliable keto bread I’ve made so far.

There are four fun options to customize your bread: cheese keto bread, broccoli keto bread, bacon keto bread, and spinach & feta keto bread.

Of course, you can always enjoy them plain if you prefer classic keto bread rolls.

This quick keto bread recipe is sometimes called “90-second bread” and may have a mild eggy aroma—not overpowering at all. If you want to make this keto bread recipe in a larger loaf pan without an eggy scent, I’ve created an alternate version that tastes great and less eggy.

Storing, Freezing, Reheating Guide

Keep your cooled keto bread stored in an airtight container in the refrigerator for up to five days.

• To freeze: wrap individual rolls tightly in plastic wrap or place them in a freezer-safe bag. Freeze for up to one month. Thaw overnight in the fridge before reheating.
• To reheat and get a nice crisp crust, warm your bread in a toaster oven or regular oven at 325–350°F for 5-8 minutes. For a quick warm-up, microwave for 10-20 seconds, but the crust might soften.
• If your keto bread has frozen add-ins like cooked bacon or veggies, reheat gently to avoid overcooking the bread while warming the filling.

Answers to Common Questions

• Q: Can I make this recipe without eggs?
  A: This specific recipe depends on eggs to give structure and rise. I have a non-eggy loaf variation I created separately. For an egg-free keto bread, look for recipes specially designed without eggs since the ingredients and ratios differ quite a bit.
• Q: Can I make a larger loaf or bake in a muffin tin?
  A: Yes! You can scale this up, but expect longer bake times. Check doneness early and often with a toothpick test. The ramekin method is the fastest and most foolproof for single servings.
• Q: I’m allergic to nuts — can I leave out the almond flour?
  A: The recipe can be adapted to use only coconut flour, but you’ll need to adjust amounts since coconut flour absorbs more liquid. Try a keto bread recipe specifically made with just coconut flour for best results.
• Q: Can this be made dairy-free?
  A: Absolutely! Swap melted butter with melted coconut oil, ghee (if you tolerate dairy), or neutral oil, and use unsweetened non-dairy milk like almond or coconut milk from a carton. The texture and flavor will be slightly different but still delicious.
• Q: Is the microwave method as good as the oven?
  A: The microwave version is much faster—about 90 seconds—and super convenient for single servings. However, the oven gives better crust and aroma. Microwave breads can be a bit denser or chewier, depending on your microwave’s wattage.
• Q: How many carbs are in one serving?
  A: The basic keto bread roll has approximately 3 grams of carbs per serving. Adding cheese, bacon, or veggies will change this, so adjust your nutrition tracking accordingly.