There’s something so comforting about warm, freshly baked keto bread, especially when the nutty, toasted scent fills the air and gentle sizzling comes from the butter slipping into the batter. Over four rounds of testing I refined the balance of coconut flour and psyllium husk powder, noticing how a 2-minute rest before baking gives it a silkier crumb and true golden edges.
Why You’ll Love keto bread
- Low-carb structure that won’t fall apart under sandwich fillings
- Gluten-free crumb with a crisp crust and tender inside
- Quick prep—just 10 minutes of mixing before baking
- Psyllium husk lends a subtle fiber boost rooted in traditional remedies
A Little Background
My first attempt produced a gummy middle—I realized I hadn’t let the psyllium hydrate. By the third bake, after a brisk 30-second stir with boiling water, the dough felt pillowy and set the stage for those golden, crackling edges you see here.
Key Ingredients for keto bread
- Eggs (5 large): Provide lift and structure; bring to room temperature for even mixing.
- Coconut flour (½ cup / 56g): Highly absorbent—measure precisely with a kitchen scale.
- Psyllium husk powder (¼ cup / 28g): Yields elasticity; use super-fine for a silkier crumb.
- Baking powder (1 tsp): Encourages rise; make sure it’s fresh for best results.
- Salt (½ tsp): Enhances flavor depth; fine-grain allows quick blending.
- Butter (¼ cup / 60ml), melted: Adds richness; grass-fed offers a nuttier note.
- Boiling water (1 cup / 240ml): Activates the psyllium—pour slowly and stir vigorously.
How to Make keto bread
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy release.
- In a large bowl, whisk 5 eggs until frothy, about 1 minute, achieving a glossy surface.
- Stir in ½ cup coconut flour, ¼ cup psyllium husk powder, 1 tsp baking powder, and ½ tsp salt until evenly combined.
- Pour in ¼ cup melted butter and blend until the mixture thickens slightly.
- Carefully add 1 cup boiling water. Stir vigorously for 30 seconds—this transforms it into a dense dough.
- Transfer dough into the prepared pan. Let it rest for 2 minutes to settle the top, smoothing it out before baking.
- Place in the center rack and bake for 50 minutes, until the top is firm and shows golden edges.
- Allow the loaf to cool completely in the pan, about 1 hour, before slicing to maintain its shape.
Pro Tips & Troubleshooting
- During testing I found that whisking eggs an extra 15 seconds creates more lift in the crumb.
- If the loaf pulls away from the sides too quickly, your oven runs hot—drop temp by 10°F next time.
- Season with a sprinkle of rosemary or garlic powder for a savory twist.
- To double the loaf, use a larger pan and increase bake time by 10–15 minutes, checking for a firm top.
Storage & Make-Ahead Guide
Store cooled slices in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or freeze slices for up to 3 months. Reheat in a toaster or 350°F oven for 5–7 minutes. Always cool completely before storing to prevent moisture buildup and bacterial growth.
Serving Suggestions
Slice thick for avocado toast with a crackling contrast, or make mini sandwiches filled with smoked salmon and cream cheese for brunch. Leftover crumbs blend beautifully into meatloaf or meatball mixes.
Frequently Asked Questions
- How do I prevent my keto bread from being gummy? Ensure the psyllium husk powder is finely ground and stir the boiling water in vigorously for a full 30 seconds.
- Can I substitute almond flour for coconut flour? No—coconut flour absorbs far more liquid. Substitutions will throw off the texture.
- Why is my bread cracking on top? A slight crack is normal. If it’s excessive, lower your oven temperature by 10–15°F.
- How should I slice keto bread without crumbling? Use a sharp serrated knife and let the loaf cool fully—at least 1 hour in the pan.
- Can I make this recipe dairy-free? Yes, swap butter for coconut oil. The crumb will be slightly denser but still tender.
- Is it safe to freeze keto bread? Absolutely—wrap slices in parchment and freeze in a zip-top bag for up to 3 months.
Final Thoughts
After each test batch, I found myself reaching for another slice of this soft, golden keto bread. My favorite way to enjoy it is toasted, topped with almond butter and a sprinkle of cinnamon. Give it a try and share your results—I can’t wait to hear how it turns out in your kitchen!
More Recipes You’ll Love
- Gluten-Free Pita Bread – another grain-free loaf that pairs well with savory spreads
- Air Fryer No-Knead Bread – quick, hands-off method for a crusty, golden loaf
- Zucchini Bread – a moist, veggie-packed twist perfect for brunch alongside your keto bread
- Protein Bagels with Greek Yogurt – high-protein breakfast option to enjoy with your slices
Keto Bread
Ingredients
Ingredients
- 5 eggs large, room temperature
- 0.5 cup coconut flour finely measured (56g)
- 0.25 cup psyllium husk powder super-fine
- 1 tsp baking powder fresh
- 0.5 tsp salt fine-grain
- 0.25 cup butter melted (grass-fed recommended)
- 1 cup water boiling
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a large bowl, whisk eggs until frothy, about 1 minute.
- Stir in coconut flour, psyllium husk powder, baking powder, and salt until evenly combined.
- Blend in melted butter until the mixture thickens slightly.
- Pour in boiling water and stir vigorously for 30 seconds—you’ll notice it transform into a dense dough.
- Transfer dough into the pan, smooth the top, and let rest for 2 minutes.
- Bake 50 minutes until firm and golden around the edges.
- Cool completely in the pan (about 1 hour) before slicing to avoid crumbling.