Savory Keto Bread Recipe
Savory Keto Bread Recipe
Keto bread is a great way to enjoy bread while on the Ketogenic diet. Tender and light keto bread that is bursting with a savory herb flavor. This is my go-to keto bread recipe that you all need to try today!
I’ve had so much fun in my kitchen making this Savory Keto Bread Recipe! I can’t wait for you to try it. I plan to use this recipe for so many different things. I’ve already made croutons out of it for Keto Stuffing! What a hit that was!!
Keto Bread
This savory Keto bread recipe has the best texture out of all the bread I’ve ever tried. I would say it’s the closest to real bread that I’ve ever tasted! I’m really enjoying my Ketogenic lifestyle. It’s not a diet, it’s a lifestyle for me.
If you are new to the Ketogenic Diet and want to start, read this article: Simple Way to Start the Ketogenic Diet
This recipe pairs nicely with this Keto Pickle Juice Brine Turkey Recipe and the Keto Turkey Gravy recipe for Thanksgiving. I can already imagine leftover turkey on a few slices of savory Keto bread!
Savory Keto Bread Recipe Ingredients
- 2.5 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup Kerrygold butter
- 8 oz cream cheese
- 8 whole eggs (set out at room temperature)
- 1 tsp Rosemary seasoning
- 1 tsp Sage seasoning
- 2 tbs Parsley seasoning
- 1.5 tsp baking powder
Keto Stuffing Recipe Made with Savory Keto Bread Instructions
- In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it’s a smooth consistency.
- Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until it’s fully combined.
- Add the eggs and continue mixing the batter until it’s smooth.
- Finally, add the flours, and the baking powder. The batter will be a bit thick.
- Grease 3 mini loaf pans. Fill each pan about 1/2 way with this savory batter. You can use the bigger loaf pans if you want but they will take longer to bake in the oven.
- Bake it at 350 degrees for about 35 minutes. (the large loaf pans take about 50-55 minutes) The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the center of the dough and it should come out clean).
Enjoy!
I sliced each loaf thin at about 12 slices each.
Keto Savory Keto Bread Nutrition
Serves 24 (1 slice)
Calories 140, Total C 2.8g, Fiber 1.3g, Net C 1.5g, Sugars 0.5g, Fat 13.9g, Protein 3.2g
Don’t forget to Pin It on Pinterest for later:
Savory Keto Bread Recipe
Ingredients
- 2.5 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup Kerrygold butter
- 8 oz cream cheese
- 8 whole eggs set out at room temperature
- 1 tsp Rosemary seasoning
- 1 tsp Sage seasoning
- 2 tbs Parsley seasoning
- 1.5 tsp baking powder
Instructions
- In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it’s a smooth consistency.
- Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until it’s fully combined.
- Add the eggs and continue mixing the batter until it’s smooth.
- Finally, add the flours, and the baking powder. The batter will be a bit thick.
- Grease 3 mini loaf pans. Fill each pan about 1/2 way with this savory batter. You can use the bigger loaf pans if you want but they will take longer to bake in the oven.
- Bake it at 350 degrees for about 35 minutes. (the large loaf pans take about 50-55 minutes) The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the center of the dough and it should come out clean).
Nutrition
Nutrition facts are provided as a courtesy.
See how easy and simple this keto bread recipe is! This is one of the best keto bread recipes I have tried over the years. Plus it is easy, and you can’t beat that. Whip up this low carb keto bread today.
If you are looking for more Keto snack ideas, I highly suggest you look at the Top 10 Keto Snacks article here! It’s an excellent list of great ideas.
Game changer! I’ve been doing keto for years. First bread recipe that works. I made the savory version and used it for our Thanksgiving stuffing. Today I made a sweet version with cinnamon, nutmeg and dried fruit. I’m going to cube it and try bread pudding. The savory version will be used for our Christmas morning strata. Winner!!!
This bread was the best Keto bread I have made yet. Much better than cloud bread. I only used 6 eggs and fresh rosemary and added 1/4 monkfruit sweetener. So yummy with some kerrygokd butter on top! Thank you for this wonderful recipe!!
Excellent! This is a keeper. I made it with no herbs and it will be wonderful morning bread. Next time will try with the herbs. Used 2 eggs less than the recipe calls for, I didn’t want it to taste eggy.
Thank you so much for sharing your recipe.
Omg so good! Best keto bread by far! Recipe actually made a whole loaf! Every bread recipe I’ve tried makes very small loafs. Thanks for this recipe!
This is the best keto bread I have ever tasted and believe me I have tried so many I have lost count. I used 6 eggs instead of 8 and changed the herbs to lots of oregano,basil, chili flakes and a pinch of rosemary and yeast. I baked for 18 minutes in rings for baking that i got from Amazon. i have 8 rings so I had to do a second batch.
I use this recipe without the herbs and two eggs less. Love it with anything. Cream cheese, sandwich meat, peanut butter etc.
I made this today and it is by far the best keto friendly breads I have made yet…I followed it to the letter with the exception that I added a little stevia liquid drops for fear the bread would taste eggy. It added just a hint of sweetness. So delicious. I will make this many more times
Can you please provide nutritional information – It indicates Serving size is 1g – that is about a crumb.
Delicious BTW
Thanks!
Made this recipe step by step (minus a few eggs) and in one regular sized ceramic bread pan. It came out PERFECT! It rose up very well and I was very pleased with the taste. Thank you for the recipe.
I think this bread turned out really well. I did use salted butter, but I think I’d add a bit of salt to the recipe next time. I’ve cubed it and toasted it in the oven and the croutons are delicious. I might like them better than the sliced bread. Ha! I think it will make a delicious dressing. I plan on using my mother’s recipe, but subbing these bread crumbs. Thanks!
I followed the recipe exactly as written and the mini loaves were perfect. I’m new to baking and these were easy and a definite success. I thought the bread was a bit bland so I plan to add salt & a pinch of sweetener to the next batch. I think the croutons will be perfect for stuffing.
Just took out of the oven, had to tell you , this is by far the best keto bread we have tasted. Will be using for my Thanksgiving stuffing. I was planning on freezing a loaf for the stuffing, but my husband said “just make more” , ok, if he likes it , you know it’s yummy. Thanks for the recipe..
made it today….very good. how do you recommend storing? Does it need to be refrigerated….. is it better frozen? Appreciate your help. I really think this is great for stuffing!!! thank you..
I know you say the eggs should be room temp…….what about the butter (melted)? or the cream cheese??? ………Need something like this for Thanksgiving……..want it the best. Thank you
I can’t seem to find the stuffing recipe, just 2 of the same bread recipes. Can I assume after making the bread & crutons, the rest is just basic stuffing ingredients??
I just made the recipe today but only with italian herbs because I am not a dill or sage fan (but would use sage if making croutons for dressing). It came out beautifully golden, crunchy craggy topped and with a nice rise. Very nice considering it is a quick bread of sorts. Very bready (yay). IMO salted butter or butter with herbs are a nice topping. Maybe some grated parmesan on top next time? Might make some nice mini muffins for soup or chili.
I made a large loaf and cooked it at 350 for 50 minutes. Came out perfect.
Thanks for the recipe!
Tried this two different ways so far. First time followed the recipe to the word, bread didn’t rise. Second time a friend of mine said to separate the eggs first and beat the egg whites into soft peaks and fold in at the end. Second loaf rose better. Also my baking powder container said to add two teaspoons per cup of flour to make it into self raising flour. In two loaf tins was 50% larger loaf. Will try one loaf tin next time.
Wow made this bread for dinner. Absolutely awesome. Only added parsely flakes and some salt. I used 2 big loaf pans so the slices didnt come out as high but I didnt mind since I didn’t intend to make sandwiches.
This is defintely a keeper.Thanks so much!!!
Wow I made this for the first time today and it turned out very tasty! I made it all in one loaf pan because I intended to use the bread for sandwiches. I didn’t have sage, so I used oregano and it still tasted like thanksgiving stuffing and has a cornbread-like texture! Unfortunately, my bread broke in half long ways when I tried to take it out of the pan because the bottom stuck even with it being greased. I will probably use the bottom piece to try the stuffing recipe. I would definitely make this again, only I would use parchment paper in addition. Thanks for such a tasty low carb alternative to traditional bread!
Don’t know why I’m leaving a comment since it looks like you never reply, but here we go… your bread is VERY risen. Mine did not rise nearly this much. Any idea why? (Fingers crosses you reply)
Sorry for the late response. I make this recipe exactly as described in the instructions. I used super small mini loaf pans and filled them up to the top.
When you say super small mini loaf pans, are we talking about three of these, perhaps 5-3/4″ x 3″ size? Or do you need more than three?
This is THE BEST keto bread I have come across! Once it’s been toasted it tastes just like regular bread to me at least 🙂 But I do have a few questions
1) do you know if I can freeze it?
2) how do you store it regularly, in tupperware in the fridge or counter? and for how long?
It freezes well. I sliced my loaf then froze the slices.Defrost either in the fridge the night before or directly in the microwave on defrost setting. It keeps its texture and it’s so yum!
Excellent!
May try it again with Erythritol for a sweet bread.
I was skeptical but gave it a try. It was very good warm with butter on it! Reminded me of corn bread only holds together well enough for a sandwich. I put it in two smaller size loaf pans. Next time I will put it all in one pan to get bigger slices. I think it will freeze just fine. I plan on cutting it before I freeze so I can just pull out a few slices at a time. Thank you for making Keto doable.
This bread looks so perfect. I guess that adding the cream cheese will make the bread taste less eggy. I will try it soon! Thanks for sharing!
I absolutely love this recipe! Thanks so much for taking the time to perfect it and share! My review is going to be long as I think it will answer some questions that people have asked. I am supporting a friend on her weight loss journey and also took advantage of the opportunity to drop those last few pounds.
My first trial at this was to take some to a dinner party that featured a charcuterie and soup. I wanted to stay in ketosis so asked the hostess if it was okay to bring my own bread. It was really amazing when people loved this and the biscuits. One guy actually chose this over all the other breads that were served! It’s that good. I’ve since baked this for my friend and she’s loving it.
I baked this and the biscuits, sealed them in Ziploc bags, and shipped them that same day to her via two-day shipping. I instructed her to store in half loaf portions and to freeze half and refrigerate half. She took them on a long trip… flying 10 hours. She first used the ones in the fridge then defrosted the frozen ones in the fridge once the others were running down. She even heated up one from frozen. She said it was delicious each time… so much so that this self-professed baking hater ordered all the ingredients so that they will be at her home when she returns from her trip so she could whip up a batch. Her teenage daughter (who loves them as well) is trying to manage her weight as well and was getting tired of salad and meat. Now, they’re both excited that they can stick to a healthy keto diet using items like this to keep up with a “normal” menu. Today is the 7th day since I baked and my friend says they’re awesome each time! I have sliced them into the portions that work for me and refrigerated and frozen and they’ve been awesome (now 3 days later).
I have only one suggestion: perhaps you can try to use weights in your recipe rather than cups. My batter was a bit runnier than yours the first time around (great pics by the way of each stage!). I realized after that my eggs must have been larger than the ones you used. I usually stock up with extra large eggs as, long before I knew of keto, boiled eggs were always my midnight snack of choice. I actually pulled back on the number of eggs to compensate and my bread finally looked like yours on the last try. I am hardcore so even weigh eggs which I know can be complicated but it really helps with consistency and keeping ingredients in a ballpark.
I will be trying your cloud bread next so will review then… Thanks again!
Made this today and it turned out great, even though I was short on almond flour so increased the coconut flour to compensate. It’s texture is like cornbread, so I’m excited to try making stuffing at some point. Couldn’t find my hand mixer attachments, do did it by hand (first creaming with a fork, then using a whisk once eggs went in). Definitely a keeper!
This was my first try making keto bread. My husband and I have been following a low carb lifestyle for a couple of months now. This recipe is a keeper! Thanks so much for sharing such a great recipe!
This was awesome!! Finally a good keto bread! My picky husband will even eat it.
I absolutely love this bread. I do switch it up sometimes and add a tsp. of onion and garlic powder along with some fresh rosemary and chives. Thank you for this wonderful recipe.
I made this. If you want to try it.. I’d suggest using salted butter. I didn’t use the three mini loaf pans, i used two of the quick bread pans, you know, like you’d make zucchini bread or something, to give as a gift. Now.. I’ve never tried flourless bread before so i didn’t know what to expect. I broke off a teeny bit of the crust.. tasted it.. and thought… man, I’m going have to toss this. Not supposed to cut warm bread, i know this but thinking i was gonna toss it anyway i said.. WTH.. go for it. Little slice, some butter… honestly.. it ain’t that bad. 🙂
Made this on Saturday and just had my last slice. So lasted 4 days. I didn’t want to make a huge loaf so I halved the recipe. I also added parmesan cheese and sunflower seeds to the dough…. it was delicious. I cant seem to find the Carb values per slice though. Thanks for very tasty recipe.
Not sure if you are still waiting for an answer, so I thought I may as well. Did you see in her instructions that she sliced the bread into 12 thin slices? Then she put the nutrition list at the end of the recipe. 🙂
Is coconut flour absolutely needed? Could I just use all almond flour?
Coconut flour and almond flour react differently depending on the recipe, I wouldn’t suggest subbing coconut flour with almond flour.
This bread is awesome and I mean awesome. But I left out the sage and added garlic powder and onion powder. WOW!
This savory bread is SO good. Would be great with my daily salad.
Thank you
I’m always trying new keto bread recipes. This looks like it has the potential to be a seasoned oil dipper!? I will give it try and let you know how it turns out. Thanks for sharing!
That’s exactly what I was thinking! I have one out and one in the oven now and it looks and smells delish!
Awesome bread for low carb keto diet.
Looks delicious! How well do you think this bread keeps? I was thinking of making in bulk and freezing for later use. What do you think?
I keep it in a ziplock bag in the fridge and it keeps very well
Made this tonight getting ready to make Keto Stuffing on Thursday. Of course I had to have a piece with butter! Very yummy delicious 😋
Do I soften the cream cheese and butter?
Yes
I would think so, as you “cream” it together. Going off cheesecake instructions, you need to soften cream cheese (and butter) before you “cream” it with the other ingredients.
Thank you for this recipe, it turned out beautifully the first time we made it! Smelled delicious with all those herbs. Still has that almond-flour-dryness that makes me miss traditional bread… but it’s keto!
What is the approximate size of your mini loaf pans?
Thank you these will really help me with my Keto lifestyle!!
Can u make this ahead of time and freeze it before slicing
Making Keto cheese crackers soon. Also making bread today. Savory sounds so good. I’m new to Keto trying to make & find low carb recipes for a pre-diabetic son. I’m his 87 yr old mom , but still cooking if its easy enough.
I thought the bread was fantastic. I found the stuffing, though, to be rather flat. I am wondering if the herbs in the bread are too delicate and that sage and rosemary should also be added to the vegetable mix.
Hard to rate the recipe: I would give the bread 5 stars, but fewer for the entire recipe. BUT – in ALL fairness I did not put in the sausage – perhaps that would have made the difference because the sausage is flavorful.