BEST Keto Bread

Published on Apr 14, 2017


BEST KETO BREAD – Keto, Low Carb, Gluten Free

Delicious keto / low carb bread with the taste and texture of whole grain bread

Miss bread? Or does your low carb bread always come out eggy?

Then why don’t you try this recipe?

I tried some keto bread recipes, but I got disappointed every time because it always came out eggy… But this bread doesn’t taste like eggs at all. I guarantee you! This recipe was kind of popular last year among those who are on a low carb diet here in Japan.

Look how beautifully it’s baked! No eggy spots. And it’s super super easy to make.

One slice (1/15 of the bread) has only 0.5 g net carbs. And it freezes well.



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BEST Keto Bread

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 15 Slices
Calories 101 kcal
Author Miyuki


  • 4 oz Cream Cheese (112 g)
  • 3 oz Walnuts (85 g)
  • 5 Eggs (Medium)
  • 1/4 cup Almond Flour (28 g)


  1. Preheat the oven to 220 C / 425 F.
  2. Pulse the cream cheese and walnuts in a food processor.

  3. Add the eggs and almond flour to the food processor and process until well combined. * It’s okay even if your walnuts are only coarsely ground. You can enjoy the crumbs while eating!

  4. Pour the batter into a greased loaf pan (8 x 4 inch / 20 x 10 cm).

  5. Drop the pan a few times to get the air bubbles out.
  6. Bake for about 40 minutes.

  7. Enjoy!

Recipe Notes

Per Serving:

Calories 101 kcal, Protein 3.9 g, Total Fats 9.1 g, Total Carbohydrate 1.3 g, Dietary Fiber 0.6 g, Sugar 0.5 g

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  1. Tonetta says:

    I attempted to make the keto bread, mines did not rise like the picture, what am I doing wrong

    1. Keto Diet Channel says:

      Thanks for stopping by!
      I’m sorry to hear that yours didn’t rise much. I never had that problem with this bread… The only thing I can think about at the moment is that the eggs might have not been well combined?

  2. Jennifer says:

    Is there no yeast/baking soda/baking powder in this recipe?

    1. Keto Diet Channel says:

      Hi Jennifer, Thank you for dropping by!
      There is no raising agent required in this recipe, but it will rise 🙂

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