Keto Bread Recipe

Preheat and line pan

Preheat oven to 350°F (175°C). Line a 8.5 x 4.5-inch (or similar) loaf pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with a little butter or oil.

In a large mixing bowl, whisk together the almond flour, golden flaxseed meal, baking powder, baking soda, and salt until evenly combined and any lumps in the almond flour are broken up.

In a separate medium bowl, crack the eggs and whisk until homogenous and slightly frothy (about 20–30 seconds). Add the melted butter, sour cream, apple cider vinegar, and warm water; whisk until smooth. The vinegar helps give lift with the baking soda.

Temper the wet with the dry: pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until combined. Scrape the bowl sides and bottom. The batter will be thicker than regular bread batter but still spoonable — not as dense as cookie dough.

Transfer the batter into the prepared loaf pan, smoothing the top with a wet spatula or the back of a spoon. If using add-ins, gently fold herbs into the batter before transferring.

If using a topping, brush the top lightly with a little extra melted butter (about 1 teaspoon) and sprinkle the sesame seeds or everything seasoning evenly over the top.

Place the loaf on the middle rack and bake at 350°F (175°C) for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Oven times vary — start checking at 30 minutes.

If the top browns too quickly before the center is set, tent loosely with aluminum foil for the remaining bake time.

Remove the loaf from the oven and let rest in the pan for 10 minutes. Use the parchment overhang to lift the loaf out onto a wire rack and cool at least 30 minutes before slicing. Cooling finishes the set; slicing warm can cause crumbling.

Store: keep wrapped in plastic or in an airtight container in the refrigerator for up to 5–7 days, or slice and freeze for up to 3 months. Reheat slices in a toaster or oven until warm and slightly crisp.