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Easy Keto Sandwich Bread Recipe – light, fluffy keto white bread perfect for slicing that toasts beautifully and makes a perfect low carb bread!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Best Keto Sandwich Bread
This keto sliced bread is delicious toasted with tons of melted butter – and is crunchy, soft, and comforting just like regular bread.
Toast this keto bread with butter, sandwiches, bread crumbs, bruschetta – without worrying about packing on the carbs, or spending all afternoon in the kitchen like some keto recipes!
This easy keto bread recipe is super simple – just mix and bake – and requires only four ingredients (outside of salt and water) – and is done in less than 30 minutes baking time!
How to Make Keto Sandwich Bread
First assemble the following ingredients:
- Almond flour (2 ½ cups) – Almond flour adds a rich, nutty flavor and keeps the bread low in carbs while providing structure.
- Whey protein (2 cups) – Whey protein boosts the bread’s protein content and helps create a fluffy, bread-like texture.
- Xantham gum (1 tbsp) – Xanthan gum acts as a binding agent, giving the bread elasticity and preventing it from crumbling.
- Baking powder (3 tsp) – Baking powder provides lift and helps the bread rise for a light, airy crumb.
- Salt (½ tsp) – Salt enhances the flavor and balances the taste of the other ingredients.
- Warm water (1 ¼ cups) – Warm water hydrates the dry ingredients and activates the leavening process for proper rise.
Combine Dough
In a large mixing bowl, stir together the dry ingredients. Slowly add in the water and stir with a wooden spoon, stirring slowly as you add water, until your dough comes together.
Place in Pan
Pour bread dough into a loaf pan that has been lined with parchment paper or greased well (be sure to check your cooking spray to ensure it is in fact gluten free.)
Bake
Bake at 375°F for 20 to 25 minutes – until puffy and golden brown. You will see air bubbles on the sides of the bread, similar to the way the bread looks inside. Allow to cool completely before slicing. Do not pre-slice.
Tips and tricks for Making Keto Sandwich Bread
Use finely ground almond flour – This creates a smoother, more cohesive crumb similar to traditional bread.
Measure ingredients accurately – Keto baking is sensitive to ratios; use a kitchen scale for best results.
Don’t skip the xanthan gum – It’s essential for binding the dough and mimicking gluten’s elasticity.
Store it Well. To store keto sliced bread, I keep my bread in a ziploc bag in a dark, cool spot in our pantry. You can store sliced bread for up to a week after baking.
Sift dry ingredients – Sifting helps evenly distribute leavening agents and reduces clumps for a more uniform rise.
Mix well but don’t overmix – Stir until just combined to avoid a dense or gummy texture.
Let the batter sit briefly – Resting for 5–10 minutes helps the xanthan gum activate and thicken the dough.
Use a parchment-lined loaf pan – Prevents sticking and makes it easy to lift the bread out cleanly.
Freeze it. To freeze keto sliced bread, wrap baked loaf tightly in foil and place inside a plastic bag. Freeze for up to three months. Let naturally thaw in the refrigerator or on the counter before slicing.
Toast for better texture – Light toasting enhances flavor and gives keto bread a crisp, satisfying bite.
Add herbs or spices for variety – Try garlic powder, Italian seasoning, or rosemary for flavor boosts without carbs.
FAQs
Use blanched, finely ground almond flour for a smooth texture and bread-like consistency.
Yes, unflavored egg white protein powder is a good alternative, though the texture may vary slightly.
Xanthan gum mimics gluten’s binding power, giving structure and elasticity to the bread.
Check that your baking powder is fresh and that your oven temperature is accurate; expired leavening or low heat can cause flat results.
Yes, use egg white protein powder instead of whey, and ensure all other ingredients are dairy-free.
Insert a toothpick into the center—it should come out clean and the top should be golden and firm to the touch.
Keep it in an airtight container in the fridge for up to 5–7 days, or freeze slices for up to 2 months.
No, coconut flour is much more absorbent and requires different ratios; it’s not a 1:1 substitute.
Yes, you can fold in sunflower seeds, chia seeds, or chopped nuts for added texture and flavor—just be mindful of carb count.
Using too many eggs or overbaking can lead to dryness or an eggy flavor—stick to the recipe and monitor bake time.
Easy Baked Keto Favorites:
If you love this easy keto bread recipe, check out some of my other baked keto favorites like keto everything bagels, chocolate chip cookies, keto tortilla chips, and keto ham and cheese rolls!
Try these keto recipes next:
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Easy Keto Sandwich Bread
Equipment
Ingredients
- 2 ½ cups almond flour
- 2 cups whey protein
- 1 tbsp xantham gum
- 3 tsp baking powder
- ½ tsp salt
- 1 ¼ cups warm water
Instructions
- In a large mixing bowl, stir together the dry ingredients.
- Slowly add in the water and stir with a wooden spoon, stirring slowly as you add water, until your dough comes together.
- Pour bread dough into a loaf pan that has been lined with parchment paper or greased well (be sure to check your cooking spray to ensure it is in fact gluten free.)
- Bake at 375°F for 20 to 25 minutes – until puffy and golden brown. You will see air bubbles on the sides of the bread, similar to the way the bread looks inside.
- Remove from oven and let cool completely on a rack before slicing.
- Only slice off the bread you’re going to eat – pre-slicing bread will cause it to dry out or mold faster.
- Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mine turned out just like your picture. I have tried it with some butter on it, tried it toasted and also sliced thin and used for sandwiches. I do like it, although …… this may make no sense whatsoever….. but, for me, it has both a dry and moist texture. But I will definitely make it again, especially to use for sandwiches.
I have the very same conclusion about the bread as you did. It was moist and dry at the same time. It toasted very well. I did make a couple of tweaks in the recipe. It needs twice the salt, and keto acceptable sugar. I added 1 tspn of sugar, but next time, I will use 2 tspn. I also used one egg to lighten up the denseness of the bread. I adjusted the water because of the egg.
Thank you for the suggestions. I will try them as I had the same conclusions of dryness and blandness. But a great starting point bread- the best I’ve tried so far.
I’m just starting Keto and having trouble finding a bread recipe that tastes like bread. This one looks so good and I really want to try it. Are there adjustments for baking at altitude? I’m at 4300 feet.
Thanks!
Gayle – we live at 5200 feet and didn’t need any modifications!
Hi. Thanks for the recipe. Im on keto for a while and this recipe so far is the simplest and the best i’ve tried. I want to try coconut flour option. Have you tried it? Any recommendation on ratio to protein? Also I’m planing to go vegan in future, do you think rice protein (instead of whey) would work in this recipe?
Very easy to make, but white bread? Mine looked like wheat and looked nothing like the picture. I used all the right ingredients. It was okay toasted but I probably won’t make it again.
Tried this… texture is great… only issue is that we couldn’t find unflavored whey protein!! locally, so we just grabbed some vanilla… definitely affects the taste (more like a pound cake… didn’t rise that much (I did use my bread-maker), but going to change out the whey protein as soon as unflavored comes in and think I will add a pack of yeast and just a bit of sugar to see if that makes it rise better.
Oh Tami, now I want to try it with vanilla for dessert!!!
So my one suggestion is to try finding it at Sprouts – they offer whey protein isolate in bulk, and for a lot less than a lot of grocery stores. Hope you can find some!
Target sells Isopure Whey Protein isolate 🙂
I made this bread, not bad for texture and taste but the caloric content is crazy according to my fitness pal
777 calories per serving
Fat39 g
22.5 net carbs
68 G proteins
I am trying to find a good bread recipe and this seems to be one I want to try.
However, I am vegan, so need a substitute for the whey protein. Any ideas?
Hi Robert – this recipe was made to fit a keto diet, so it does have the whey. Let me try some other ideas for a vegan component.
I would love to try this recipe but I’m lactose intolerant, if there is a substitute for the whey protein would love to try it.
Regards
Gail
I substitute pea protein for whey protein.
Oh no! My bread came out short, mealy, and not bready at all. It tasted like an almond scone. What the heck am I doing wrong??? I really wanted to love this. I can’t be doing the same thing as whoever baked the bread in the photo.
Oh no Stephanie!
Let’s do a little troubleshooting because I want you to love this!
Did you use superfine almond flour? Or almond meal? Sometimes the almond choice can throw it off! Let me know, we’ll figure out what went wrong!
(ps are you high altitude? we are but tested it at low altitude too, just want to mark it down in case there is a problem there.)
I agree with you, Stephanie. Not planning on making this one again.