Keto Loaf Bread

Keto Loaf Bread

Cook Time45 minutes
Total Time55 minutes
Course: Side, Snack
Keyword: almond flour, bread, coconut oil, keto
Servings: 1 9x5 inch loaf


  • 2 cups finely ground almond flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp kosher salt or Himalayan sea salt
  • 7 large eggs at room temprature
  • 8 tbsp (1 stick) unsalted butter
  • 2 tbsp coconut oil organic if possible


  • Arrange a rack in the middle of the oven and heat to 350°F. Line the bottom and sides of a 9x5-inch metal loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Set aside.
  • Whisk together the almond flour, baking powder, xanthan gum, and salt in a medium bowl. Set aside.
  • Place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until light and frothy. Reduce the speed to medium, slowly add the melted butter and coconut oil, and beat until until fully combined. Reduce the speed to low, slowly add the almond flour mixture, and beat until combined. Increase the speed to medium high and beat until mixture thickens, about 1 minute.
  • Pour into the prepared pan and smooth the top. Bake until a knife inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for about 10 minutes. Grasping the parchment paper, remove the loaf from the pan and transfer to a wire rack. Cool completely before slicing.


From the website:
The bread can be refrigerated in an airtight container for up to 1 week or frozen for a few months.
Adapted (with permission) from
Original by: Danielle Centoni
Photo by: Joe Lingeman