Keto Bread Loaf

A yum keto bread loaf that’s the closest to eating the real deal aka wheat bread. It’s easy to make, it looks and tastes good and is super low in carbs.

We can only imagine how many low-carbers, ketoers, and diabetic recipe chasers will benefit from eating this bread…we love it!

This bread loaf is also the best for its keto and low carb range, being only 9 carbs per slice is nothing short of a miracle compared to supermarket breads. The smell and flavor is lovely.

It’s worth while mentioning though this loaf isn’t gluten-free, it is wheat-free, nut-free and dairy-free. If preferred, you can substitute the nut milk for dairy milk.

Most people use almond flour to make a keto bread loaf, but it’s surprising how many people are intolerant or allergic to nuts, especially almonds. Because of this we have used coconut flour instead.

This recipe also uses psyllium husk and flax. You may have not used these ingredients before in bread, but they work incredibly well by acting as a binder and so help with the rising process. These also added fibres that are naturally good for you, provide a neutral taste and add a bread-like texture making the loaf fluffy and airy.


For best results,make the loaf in a bread machine. If you don’t own a bread machine you can make it by hand, but like any bread it’s more time consuming.

For something different set you bread machine on the dough setting to make bread buns or a pizza base.

This keto loaf recipe suggests using rice oil. Olive oil was originally used , but it can produce a heavier bread. Both have been tested and we’ve come to the conclusion that rice oil produces a better bread making it lighter and fluffier.

Sugar is very toxic and should be avoided at all cost, however because of the yeast a little is needed. A healthier alternative would be to use raw honey.

Once the bread is ready and cooled slightly you can slice it and spread it with butter. Make a bacon and egg sandwich or spread with peanut butter, or how about this Perfect Lemon Curd. Try toasting it, then spread some Original Mexican Guacamole on it or simply just sliced avocado. On the other hand why, not go for the old fashioned lunch idea ‘cheese on toast’.


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can’t digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: Bread Maker

Credits: This recipe is an adapted version of Diedre’s Kitchen

Prep: 5 min
4 hours
Servings: 16

G. Carbs: 6g
N. Carbs: 3g
Freezable: Yes

Protein: 9g
Fat: 5g

Kcal: 99
Difficulty: Easy


  • 1 cup unsweetened Cashew Milk (or your favourite)
  • 2 large Eggs
  • 2/3 cup Ground Flaxseeds (Linseeds)
  • 30g Coconut Flour
  • 1  1/4 cup Vital Wheat Gluten
  • 2 tbsp Rice Oil
  • Pinch of Himalayan Salt
  • 1 tbsp Erythritol
  • 1 tsp Cane Sugar or Honey
  • 1 tsp Fast Action Yeast (or bread-makers suggestions)


  • Place everything in the loaf pan according to your bread machine manufacturer.
  • Set your machine to basic, white, medium. This is usually 4 hours.
  • Once cooked leave it in the pan for about 10 minutes before removing.
  • Put it on a wire tray to cool.
  • Serve and enjoy!