I Tried the “No Yeast Keto Bread” and Fixed the Eggy Problem
When I first started keto, I tried every almond flour bread recipe I could find. Most tasted like omelets shaped like bricks. Not terrible with enough butter, but also not “bread.”
This version—based on Arman’s recipe—actually works. It’s fluffy, it slices like the real thing, and it won’t spike your blood sugar. I’ve made it over a dozen times now, tested the tweaks, and finally figured out how to kill the eggy flavor without killing the rise.
💡 Why This One Works So Well
- No yeast, no drama. You don’t need to wait for it to rise or worry about proofing.
- Apple cider vinegar + baking soda = natural leavening that gives you a surprisingly tall loaf.
- Olive oil > butter here. You get a better texture and less greasiness.
- Just enough sweet to balance flavor. A tablespoon of keto maple syrup helps round out the flavor without throwing your macros.
🧾 What Packs Flavor Without the Carbs
- Blanched Almond Flour (1¾ cups) – Not almond meal. Blanched gives you that fine crumb without grit. Coconut flour won’t work here—it’s too thirsty.
- Salt (¼ tsp) – Don’t skip it. Otherwise, your bread will taste flat.
- Baking Soda (½ tsp) – Gives rise, reacts with the vinegar.
- Eggs (5 large) – Yes, five. Whole eggs give it structure and protein, but keep reading for my tweak to fix the eggy vibe.
- Olive Oil (¼ cup + 1 tbsp) – Makes it moist, light, and dairy-free. Subbing butter makes it denser.
- Maple Syrup (1 tbsp) – Use a keto version like Lakanto or ChocZero. Don’t worry, it won’t mess with ketosis at this amount.
- Apple Cider Vinegar (1 tsp) – Don’t skip this unless you enjoy flat, dense slabs of sadness.
🔁 Custom Tweaks I’ve Tried
| Swap | How It Worked |
|---|---|
| 6 egg whites instead of 5 whole eggs | Way less eggy. Texture is lighter, flavor is more neutral. Save the yolks for mayo or hollandaise. |
| Butter instead of olive oil | Denser, heavier. Not bad, but not as sliceable. |
| Added garlic powder + Italian herbs | Turned it into savory sandwich bread. Amazing with grilled cheese. |
| Omitted maple syrup | Still worked, but drier and more crumbly. Not recommended. |
⚠️ How I Ruined It (And Recovered)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Bread collapsed after baking | Used a pan too big | Stick to 8×4-inch max, or it won’t hold shape. |
| Texture too wet | Undercooked it or used too much oil | Check doneness at 35 minutes, go to 40 if needed |
| Eggy smell | Too many whole eggs | Try the 6 egg whites hack above |
👩🍳 Step-by-Step: What You’ll Do
- Preheat oven to 350°F (180°C). Line an 8×4″ loaf pan with parchment—leave an inch overhang to lift it out clean.
- Mix dry ingredients in a small bowl: almond flour, baking soda, salt.
- Whisk wet ingredients in a large bowl: eggs (or whites), olive oil, maple syrup, vinegar.
- Combine wet and dry until thick but pourable.
- Bake 35–40 minutes, until a toothpick comes out clean.
- Cool completely before slicing—this matters for structure and tracking macros.
🧠 Keto Cooking Tricks That Help
- I mix dry ingredients in bulk and store in jars. Saves time when baking weekly.
- Let the batter rest 5–10 minutes before baking. Almond flour hydrates and holds better.
- Bake a double batch and freeze one loaf—slice before freezing to make mornings easier.
🧊 Keeping It Keto-Friendly All Week
- Fridge: Store covered, up to 2 weeks. Do not leave it on the counter.
- Freezer: Slice, then freeze in a ziplock. Thaw overnight or toast straight from frozen.
- To reheat: Toast or lightly pan-fry with butter. It crisps up beautifully.
❓ What I Googled Before Making This
| Question | Answer |
|---|---|
| Will this spike my blood sugar? | No. 2g net carbs per slice, tested and tracked. Even with syrup. |
| Can I use coconut flour? | Nope. This recipe is almond-flour only. Different hydration rules. |
| Can I toast this? | Yes—and it holds up beautifully. No crumbling. |
| Does it taste eggy? | A bit with whole eggs. Use whites if that bugs you. |
| Is this dairy-free? | Yes—uses olive oil instead of butter. Totally DF. |
📊 Nutrition Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 177 kcal |
| Total Fat | 15 g |
| – Saturated Fat | 1.9 g |
| – Monounsaturated Fat | 10 g |
| – Polyunsaturated Fat | 2 g |
| Cholesterol | 105 mg |
| Sodium | 180 mg |
| Potassium | 56 mg |
| Total Carbohydrates | 5 g |
| – Fiber | 3 g |
| – Sugars | <0.5 g |
| Net Carbs | 2 g |
| Protein | 8 g |
| Calcium | 64 mg (5%) |
| Iron | 1 mg (6%) |
| Vitamin A | 113 IU (2%) |
| Magnesium | 45 mg (10%) |
| Vitamin E | 4 mg (25%) |
Check out More Recipes:
- Low Carb Keto Eggs Benedict Casserole Recipe
- Low Carb Keto Bagels
- Low Carb Keto Banana Muffins
- Low Carb Keto Overnight Oats
Low Carb Keto Bread
Description
Fluffy, sliceable keto bread with 2g net carbs per slice—perfect for toast, sandwiches, or grilling. No yeast, no dairy, no weird aftertaste.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Line an 8×4-inch pan with parchment.
- Mix almond flour, salt, baking soda in a bowl.
- In another bowl, whisk eggs, olive oil, syrup, vinegar.
- Stir dry into wet until just combined.
- Pour into pan and smooth the top.
- Bake 35–40 minutes, until golden and a toothpick comes out clean.
- Cool fully before slicing.
Notes
- Use 6 egg whites instead of whole eggs to cut eggy flavor.
- Let cool completely before slicing or it crumbles.
- Double batch freezes well—slice first!
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