bookmark_borderThe Best Keto Bread Recipe

I have tried my hand at many keto / low carb bread recipes – cloud bread, chaffles, protein powder based ones, coconut flour, almond flour, a combo of coconut and almond flours…the list goes on and on. But none have been enjoyable to eat because they’re all missing that fluffiness chew from…bread.

However, this keto bread recipe has it all.

The original recipe I discovered is from Mad Creations Easy Low Carb Bread recipe. I baked it pretty often when I was on keto.

More recently, I found a similar recipe featured by one of my favorite Hong Kong actresses, Teresa Mo.

The difference between the two is the knead time. Teresa goes at it for 10 minutes while Mad Creations suggests 5. The extra 5 minutes makes a huge difference especially if you want that soft, pillowy texture and rise.

Even tho I am no longer on keto (cuz life happens and Jeni’s ice cream), I have incorporated aspects of it into my daily life.

But, if making this proves to be challenging since ingredients may be hard to come by and the cost may be too high, then I highly recommend my fave store bought keto bread that’s actually good and doesn’t cost an arm and a leg – Aldi’s. One to avoid is Arnold’s because that loaf is a straight up crime…unless you enjoy cardboard.

This is the recipe I follow:

get the yeast going. set this aside.

  • 1 cup (250ml) water at 110 degrees
  • 1 tsp honey
  • 1 tbsp yeast

in a bowl, sift and mix the dry ingredients

  • 1/2 cup (41g) oat fiber
  • 2/3 cup (70g) flaxseed meal
  • 1 1/4 cup (170g) vital wheat gluten
  • 1 tsp salt
  • 3 tbsp (40g) allulose or sugar
  • 1/2 tsp xanthan gum

add the following to the bowl of sifted + mixed dry ingredients

  • 2 eggs
  • 2 tbsp (40g) softened butter

add the yeast mixture from Step 1 to everything and mix with the mixer attachment

once the dough comes together, switch to the dough hook and mix for 10 minutes!

proof for an hour

form into log and bake at 350 for 45 minutes.

bookmark_borderMy Favorite Banana Bread Recipe by Bon Appetit

I love this recipe. Look at that beautiful crust!

To make it dairy-free, I replace the yogurt/mascarpone with coconut milk and use a plant-based butter. I also added vanilla.

And, yes, I do set a timer for 4 minutes to make sure the brown sugar/butter/coconut cream mixture gets to that light and fluffy stage.

this recipe is worth busting out the mixer

My Dairy-Free Version

1½ cups all-purpose flour
1¼ teaspoons baking soda
½ teaspoon salt
1 cup (packed) dark brown sugar
⅓ cup coconut cream
1 teaspoon vanilla extract
¼ cup (½ stick) unsalted plant-based butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
granulated sugar for dusting on top


Step 1
Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.

Step 2
Using an electric mixer on medium-high speed, beat brown sugar, coconut cream, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

Step 3
Reduce speed to low, add flour mixture, and mix until just combined. Add vanilla and bananas and mix just until combined. Scrape batter into prepared pan; smooth top and sprinkle sugar.

Step 4
Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

Here is the original recipe.