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If you’re looking for your new go-to gluten-free and keto sandwich bread recipe, this is the one! It’s extra soft with a light and tender crumb, has a slight crust, and is not eggy or crumbly!
When going gluten-free, paleo, or keto, bread is what people tend to miss the most. There’s just something about the taste, smell, and texture that’s soooo comforting.
Many keto loaves are dense, crumbly, and eggy. However, similar to these Keto Dinner Rolls, this bread is extra soft with a light and tender crumb and is not eggy or crumbly!
It took me many, many times to perfect this recipe and make it as close to white bread as possible.
Then, once I had the recipe, I re-made it several more times to ensure it would turn out well repeatedly. And it was SO worth it!
It has a slightly sweet almond flavor with a tender crumb and perfectly replaces white bread. It’s great plain, toasted, or used for sandwiches!
Ingredients
- Blanched Almond Flour: Low-carb flour that lends a slight sweetness to the bread. Be sure to use finely ground, blanched almond flour.
- Ground Flax Seeds:Â I prefer golden for a lighter-colored loaf. Adds stretch and chewiness.
- Sea Salt: Enhances the flavor.
- Baking Powder: For rising.
- Xanthan Gum:Â Holds the bread together and keeps it from being dry and crumbly.
- Keto Sweetener: Optional, adds a slight sweetness, similar to white bread. Use any erythritol-based keto sweetener.
- Melted Butter: Use non-dairy, if needed. Adds moisture, softness, and flavor.
- Egg Whites – The egg whites are beaten into stiff peaks to keep the keto sandwich bread from being heavy or eggs. Use 1 ½ cups of store-bought liquid egg whites if you want a shortcut!
- Cream Of Tartar – This is optional, but it helps stabilize the egg whites and makes it easier to beat them into stiff peaks.
Frequently asked questions
How do you know when the center is cooked through?
Unlike many recipes, the toothpick test isn’t very accurate for this recipe. It will make it seem done before it’s cooked through. You can check for doneness in 2 ways: 1) When the bread is done, the top should be firm and not make a squishy noise when you press down on the center. 2) The internal temperature will reach 200 degrees F.
What kind of loaf pan should I use for keto sandwich bread?
Since keto loaves tend to be smaller and don’t have the same stretch as traditional bread, and can easily fall, it is best to bake it in an 8×4 or 7×4-inch loaf pan.
Easy instructions
Step #1: Whisk together the dry ingredients in a large bowl.
Step #2: In a separate bowl, combine eight egg whites (or 1 ½ cups of liquid egg whites) and cream of tartar, if using.
Using an electric mixer, beat the egg whites until stiff peaks form.
Step #3: Beat in melted butter and half the egg whites.
After that, gently fold in the remaining egg whites.
Step #4:Â Pour the batter into a greased, parchment-lined 8×4-inch or 7×4-inch loaf pan.
Do not skip the parchment paper, or the bread will likely stick!!!
Step #5: Bake at 350 degrees for 60 – 70 minutes or until done. Cover the almond flour bread after 45 to 50 minutes to prevent the top from over-browning.
Allow to cool in the pan for 10 to 20 minutes, then transfer to a cooling rack to cool completely, removing the parchment paper.
How to store
This gluten-free bread can be stored, loosely covered, at room temperature for 1 to 2 days. It can also be stored, loosely covered, in the fridge for up to a week (unsliced).
Freeze: Store cooled, pre-sliced, low-carb bread in a freezer-safe container for up to 3 months.
Tip:Â Avoid storing the low-carb sandwich bread in a sealed baggie (unless freezing) in anything that traps the moisture because it will make it “wet.” I keep mine loosely covered in a dish towel, but parchment paper works well, too.
Substitutions
- While I recommend a small pan if you use a traditional-sized loaf pan, you must reduce the baking time slightly, and the slices will be short.
- For Paleo, use coconut palm sugar for the sweetener.
- Do not omit or replace the xanthan gum. In all my testing, xanthan gum gave it a chewy texture similar to “regular” bread that I couldn’t replicate with anything else, even psyllium husk powder.
Keto Sandwich Bread (Gluten-Free)
Servings
14
servingsPrep time
25
minutesCooking time
1
hour10
minutesCalories
53
kcalIf you’re looking for your new go-to gluten-free and keto sandwich bread recipe, this is the one! It’s extra soft with a light and tender crumb, has a slight crust, and is not eggy or crumbly!
Ingredients
2 Cups Blanched Almond Flour – finely ground
¼ Cup Ground Flax Seeds – I prefer golden for a lighter-colored loaf
¾ tsp. Sea Salt
2 tsp. Baking Powder
½ tsp. Xanthan Gum
1 tablespoon Keto Sweetener – optional
¼ Cup Melted Butter (can use non-dairy) – measure after melting
8 Large Egg Whites – or 1 ½ cups of liquid egg whites
¼ tsp. Cream Of Tartar – optional
Directions
- Preheat oven to 350 degrees and lightly grease an 8×4-inch or 7×4-inch loaf pan with avocado oil or olive oil. Line the bottom and sides of the pan with parchment paper so the ends hang over the sides. Don’t skip the parchment paper or the bread will stick!
- In a large mixing bowl, whisk together the blanched almond flour, ground flax seeds, sea salt, baking powder, xanthan gum, and sweetener (if using).
- Melt the butter, then beat or stir into the dry ingredients. Set aside.
- In a large mixing bowl, combine the egg whites and cream of tartar (if using). Be sure the bowl is large enough because the egg whites will expand a lot. Using an electric mixer, beat the egg whites on high until stiff peaks form.
Note- If you used the mixer to beat the butter into the dry ingredients, clean off the beaters before using them. - Scrape half of the egg whites into the batter and beat until just combined. Be careful not to over-mix!
- Then, add the batter to the bowl with the remaining egg whites and gently fold until there are no more streaks, resisting the urge to stir! Try to keep the egg whites as intact as possible.
- Transfer the batter into the lined loaf pan and smooth out the top. Gently press the batter towards the middle of the pan to create a rounded top.
- Bake 45 to 50 minutes, or until the top is golden brown. Then, tent the top with aluminum foil and bake another 15 to 25 minutes, or until the top is firm and does not make a squishy sound when pressed in the middle. The internal temperature should be 200 degrees.
- Allow to cool in pan 10 to 20 minutes, then transfer to a cooling rack to cool completely, removing the parchment paper. Be sure to cool completely before slicing.
Notes
- Looking for a quick and easy keto bread? Check out the non-eggy 90-second bread that I use to make Keto Grilled Cheese!
- Store leftovers, loosely covered, at room temperature for 1 to 2 days. Try to avoid storing it in a sealed baggie or anything that traps the moisture because it will make it “wet”. I store mine loosely covered in a dish towel but parchment paper works well too. It can also be stored, loosely covered, in the fridge for up to a week (unsliced) or frozen for up to 3 months (pre-sliced) in a freezer-safe baggie.
- While adding sweetener is optional, it adds a touch of sweetness similar to white bread. For the sweetener, any erythritol-based keto sweetener will work. If you’re paleo, feel free to use coconut palm sugar.
- The cream of tartar makes beating the egg whites easier and helps them form stiff peaks faster. But if you leave it out – no biggie!
- Similar to other keto bread recipes, this recipe should be baked in an 8×4 or 7×4-inch loaf pan. This is smaller than the traditional 9×5-inch loaf pan. I found my loaf pan in a 3-pack pyrex storage bundle at target and I love it – it’s a perfect size!!! Since this recipe requires a smaller pan, the slices will be just a bit smaller than a traditional slice of bread. If you do make this recipe in a traditional-sized loaf pan, you will need to slightly adjust the baking time and the slices will be short.
Nutrition
Serving: 1 Slice | Calories: 53kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg
