I try and start a new low carb diet every other Sunday, it seems. But I end up really, really, REALLY missing bread so I fall off the wagon. This easy, low carb bread recipe may help me stay on track this time.
This homemade bread is slightly more dense than regular bread, but it doesn’t have the “eggy” taste I hear most people complain about with other low carb and keto breads. Plus, it’s a fairly simple bread recipe to follow.
Before I decided to bake my own low carb bread, I searched online for some. Amazon has a few, but with the good ones being un-prime-able, it would take them 5 days or so to get here. Who wants to eat 5 day old bread?
This low carb bread option has a shelf life of about 7 days in the fridge, but can be made and then frozen for use later. It also only has 3 net carbs per serving, so you can have a low carb sandwich with this bread and only about 6 net carbs, unlike the 40g or so in regular bread.
Or you can do what I did and just eat it with butter on top.
I don’t judge.
One of the things that makes this recipe work is the separation of the egg whites and yolks. You’re going to want to beat the egg whites in the recipe until they form soft peaks. My KitchenAid standing mixer worked so well for this.
Instead of standing and mixing with a hand mixer, I let my KitchenAid do the work while I focused on other things.
Ingredients for easy low carb bread
- 2 cups almond flour
- 6 large eggs, separated
- 5 Tbs butter, melted
- 3 tsp baking POWDER
- 1/4 tsp cream of tartar
- pinch of salt
- Preheat oven to 375 degrees.
- Combine egg whites and cream of tartar and mix until soft peaks form.
- Combine 2/3 of egg white mixture to remaining ingredients and mix until combine.
- Add remaining egg white mixture and mix ONLY until combine. Overmixing results in flat bread.
- Pour mixture into 8×4 loaf pan and bake for 30-35 minutes. Use a toothpick to make sure the bread is done.
- Enjoy just like normal bread.
Frequently Asked Questions
My low carb bread is really flat. What did I do wrong?
You may have overmixed it. Be careful and only mix the remaining egg white mixture in until combined. You can also try making 1.5x this recipe. That will lead to a bigger loaf of low carb bread.
How do I know when I have “soft peaks” when mixing my egg whites?
“Soft peaks” are exactly what they sound like. Your egg white mixture will have tiny “mountains” that retain their shape when the mixer is removed.
My bread still tastes “eggy”. How can I fix that?
I have read that adding about 6 drops of Stevia will decrease the eggy taste. I haven’t tried this, so if you do, leave me a comment and let me know.
I suck at converting measurements. Help.
You’re in luck. At the bottom of this post is an option to get my free baking printables. Just add your email and I’ll send you 3 free printables, one of which is a baking measurement conversion sheet.
Do you have any other low carb recipes?
A few of my favorite things.
Click the pictures to check out some of my favorite items used for this recipe!