Bread is the food most people miss most on keto. The good news: keto bread has improved dramatically, and these recipes genuinely deliver satisfying results.
Psyllium husk (for structure and bread-like chew), almond flour (body and flavour), eggs (binding and lift), baking powder (rise), and apple cider vinegar (activates baking powder, improves crust). Miss any of these and results suffer.
90-Second Microwave Bread: 3 tbsp almond flour, 1 egg, 1 tbsp butter, 1/2 tsp baking powder, pinch of salt. Mix in a mug, microwave 90 seconds. Slice when cool. Under 3g net carbs. Perfect for sandwiches.
Combine 2 cups almond flour, 1/4 cup psyllium husk, 5 eggs, 1/4 cup melted butter, 1 tsp baking powder, 1 tsp ACV, and a pinch of salt. Bake at 175°C for 55 minutes. Slices well when cooled completely. 2g net carbs per slice.
Mix 2 tbsp psyllium husk, 2 tbsp almond flour, 1 egg, 2 tbsp water. Form into rounds and dry-fry 2 minutes each side. Flexible, slightly chewy, excellent with curry or as a wrap.
Use your keto bread alongside our keto lunch fillings and pair with saucy keto mains that benefit from something to mop with.
These recipes work because they follow the chemistry correctly. Invest in psyllium husk and fine almond flour and your keto bread game changes permanently.