keto sandwich bread
Total Time: 1 hour 20 minutes (Active: 15 minutes | Inactive: 65 minutes)
Difficulty Level: Beginner-Intermediate
Yield: 1 loaf (approximately 16 slices)
Dietary Tags: Keto, Low-Carb, Gluten-Free, Grain-Free, Sugar-Free
Introduction
Say goodbye to dense, eggy “bread” bricks! This keto sandwich bread recipe is a game-changer, offering a light, fluffy texture with a tender-yet-firm crumb perfect for slicing, toasting, and holding your favorite fillings. Using a blend of finely ground almond and coconut flours, along with psyllium husk powder—the star binder—this loaf rises beautifully and mimics the mouthfeel of traditional wheat bread without the carbs. It’s simple to make, requires no fancy equipment, and will become a staple in your low-carb kitchen.
Nutritional Information (Per Slice, approx. 1/16th of loaf)
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Calories: 115 kcal
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Total Fat: 9.5g
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Saturated Fat: 2.5g
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Net Carbohydrates: 2g
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Total Carbohydrates: 6g
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Dietary Fiber: 4g
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Protein: 5g
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Sodium: 180mg
Note: Nutritional information is an estimate calculated using specific brand ingredients and may vary.
Ingredients
Dry Ingredients:
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1 ½ cups (150g) blanched almond flour, finely ground
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½ cup (50g) coconut flour
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⅓ cup (40g) psyllium husk powder (NOT whole husks – this is crucial for texture)
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2 tbsp whole milk powder (optional, for browning; can omit for dairy-free)
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2 tsp baking powder (aluminum-free)
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1 tsp salt
Wet Ingredients:
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6 large egg whites, at room temperature (approx. ¾ cup)
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¼ cup (60ml) melted coconut oil or unsalted butter, cooled slightly
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1 ¼ cups (300ml) boiling water
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1 tbsp apple cider vinegar
Equipment:
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9×5 inch (or 8.5×4.5 inch) loaf pan
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Parchment paper
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Electric hand mixer or stand mixer (highly recommended)
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Large mixing bowl
Step-by-Step Instructions
Step 1: Prepare & Preheat (Time: 5 minutes)
Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. This ensures your bread won’t stick.
Step 2: Combine Dry Ingredients (Time: 3 minutes)
In your large mixing bowl, whisk together all the dry ingredients: almond flour, coconut flour, psyllium husk powder, milk powder (if using), baking powder, and salt. Ensure they are thoroughly combined and free of lumps.
Step 3: Whip the Egg Whites (Time: 5 minutes) – The Fluff Secret!
In a separate, clean, dry bowl, use an electric mixer to whip the room-temperature egg whites on high speed until they form stiff, glossy peaks. This step incorporates vital air, giving the bread its coveted fluffy rise. Do not skip or under-whip.
Step 4: Mix Wet into Dry & Add Boiling Water (Time: 5 minutes)
Make a well in the center of your dry ingredients. Add the melted (but not hot) coconut oil/butter and apple cider vinegar. Immediately pour in the boiling water. Using a hand mixer on low, then medium speed, beat the mixture for about 60-90 seconds. The dough will become very thick, sticky, and start to pull away from the sides—this is the psyllium gel forming. It should have a Play-Doh-like consistency.
Step 5: Fold in Egg Whites (Time: 2 minutes)
Using a silicone spatula, gently fold the whipped egg whites into the thick dough mixture. Be patient and fold gently until no large white streaks remain. The batter will be much lighter and airier.
Step 6: Shape, Rest & Bake (Time: 1 hour 5 minutes)
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Shape & Rest: Scoop the batter into your prepared loaf pan. Smooth the top with the spatula, shaping it slightly higher at the sides. LET THE DOUGH REST FOR 10 MINUTES on the counter. This allows the psyllium to fully hydrate and bind, preventing a gummy center.
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Bake: Place the pan in the preheated oven on the middle rack. Bake for 55-65 minutes, or until the loaf is deep golden brown on top and sounds hollow when tapped. The internal temperature should reach 200°F (93°C).
Step 7: The CRUCIAL Cool (Time: 45 minutes minimum)
This is the most important step for perfect slicing!
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Cool in Pan: Remove the bread from the oven and let it cool in the pan for 15 minutes.
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Cool on Rack: Using the parchment paper overhang, lift the bread out and transfer it to a wire cooling rack. Let it cool completely—for at least 30-45 minutes, or until no warmth remains. Cutting into warm keto bread will result in a gummy texture.
