This Easy Keto Bread Recipe is so legit tasting that you’ll think you’re dreaming. It is low carb, dairy free, yeast free, NOT THE SLIGHTEST BIT EGGY, and has a secret ingredient that will have you questioning everything you thought you knew about keto baking.
Guys, I haven’t been this excited about posting a new low carb recipe in a long time. Possibly ever. That’s how incredible this easy keto bread is. Even Mr. Hungry, an avid bread nerd, is in love with it and can’t believe it’s keto. And he’s a hard sell, so I’m confident that if he loves it you will too!
I’m mad at myself for not developing this easy keto bread recipe sooner, because I first had this idea back in 2016 and added it to my notes to start experimenting with then. I’d scroll through and see it there, but the potentially long testing phase was overwhelming, so I’d put it off and put it off and years went by.
Table of Contents
- 5 Legit Reasons that this HOP bread is the BEST Keto Bread Recipe!
- Frequently asked questions about the Keto HOP Bread Recipe.
- Can I really eat bread on the keto diet without getting kicked out of ketosis?
- How many net carbs are in this keto bread?
- Where do I buy Hearts of Palm?
- Can you taste the Hearts of Palm in this keto bread recipe?
- Where do I buy Psyllium Husk Powder?
- Does it matter what kind of almond flour I use?
- Can I replace the olive oil with coconut oil in this keto bread?
- How much should I expect this Keto Bread to rise?
- Can I substitute coconut flour for the almond flour, or make other changes to this easy Keto bread recipe?
A couple of months ago, I was super bored in lockdown with an entire day staring me in the face, so on a whim I decided to give this keto bread recipe a go. Because it’s a completely new concept, I was really winging it on the first try, and surprisingly it was pretty decent straight out of the gate. From there I’ve made about 5 test loaves of this low carb bread, with a few tweaks each time and it’s finally ready to share!
I know you’re dying to know what the secret ingredient to my keto bread recipe is, and I’ve been perversely holding out on you just for the fun of it. Also because you’re probably going to think I’m crazy – but hear me out…
The secret ingredient in this easy keto bread recipe is Hearts of Palm. Too weird? Let me explain!
I have loved to snack on hearts of palm for years – straight out of the jar, or I can eat it added to any bowl of salad. It’s super low carb, and due to the citric acid used to preserve it, there is a tanginess to hearts of palm that always reminded me of sourdough.
Because of that flavor, along with the soft, yet starchy texture, I wondered if there was a way to blend it up with eggs to bind it, and some keto friendly flour to bulk it up and dry it out to make a passable keto bread recipe.
Guys I gotta tell you that never in my wildest dreams did I think that this gluten-free, yeast free, low carb and keto friendly bread made with hearts of palm would be so stinking amazing. If I had, I definitely would have done this sooner!
For ease of reference when talking about this specific low carb bread recipe, I’ll be referring to it as HOP Bread from here on out (HOP being an acronym for Hearts of Palm if you’re confused.)
5 Legit Reasons that this HOP bread is the BEST Keto Bread Recipe!
IT SMELLS LIKE REAL YEAST BREAD WHEN IT BAKES!!! I know I shouted that, but when you try it you will see that I am right! It’s some kind of keto bread baking miracle, I kid you not.
It’s not eggy. Not even a little bit. One of the complaints I hear most about keto breads is that they are super eggy tasting and have a rubbery texture. With only 3 eggs in the entire loaf, this Keto HOP bread has none of that going on. It’s got a beautiful crumb and texture.
It really is EASY. No separating out the egg yolks and whipping egg whites, or long ingredient lists. You blend the wet ingredients, mix in the dry ingredients, form it into a loaf and bake. The end. Even if you’re a novice baker, you can execute this low carb bread recipe.
This easy keto bread is sturdy and super pliable, and it makes amazing sandwiches! Unlike other keto breads that get soggy and fall apart, or are so crumbly that they need to be sliced super thick to stay together, this keto HOP bread recipe can be sliced paper thin if you want.
Which makes it perfect for toasting in the oven to turn into something resembling the store-bought bagel and pita chips that I love. I don’t need to tell you about all the delicious applications for those, but at the top of my list right now is dipped into some of this keto cauliflower hummus.
It toasts like a dream. Because of the psyllium powder and hearts of palm, this keto bread doesn’t crumble when it’s sliced and toasted. It gets golden brown and has a legit yeasty flavor even though it’s yeast free.
Whether you are using a toaster, frying it in butter as grilled cheese, or even baking it as a cracker per above, this low carb HOP bread will hold together and have a pleasant crusty exterior in all of your toasted sandwiches.
Not just for the keto diet, this HOP low carb bread recipe is also Whole30 compliant!
This easy keto bread is not only yeast free but also dairy free, making it a super clean option. So clean in fact, that it’s even Whole30 compliant (if you are going strictly based on ingredients and not on the no baked good substitute rule.)
As written, this keto HOP bread is not Squeaky Clean Keto compliant because of the almond flour, but I’m working on a version with sunflower seed flour that will be nut free and Squeaky Clean Keto Challenge friendly.
That, to my squeaky clean keto friends, will be a GAME. CHANGER.
UPDATE: The Squeaky Clean Keto Bread was a huge success and has a multigrain flavor even though it’s grain free. I might even like that one better than the original. Click here to try that recipe!
Another benefit to this easy Keto Bread recipe is that it is much lower in calories than breads and rolls made with mozzarella dough. For example, my easy keto dough recipe (which makes truly amazing calzone and stromboli) has 326 calories per serving, while two 1/2 inch thick slices of this keto HOP bread has only 192 calories.
Thanks to the fiber from the hearts of palm and psyllium husk powder, this low carb bread is not overly dense, but it is extremely filling and satisfying. A little goes a long way, especially when you’ve been on keto for awhile and your appetite isn’t huge.
Guys I could seriously go on and on about this easy Keto Bread recipe, because it really is Just. That. Awesome.
But I want you to stop reading this and get to the kitchen so you can make it and report back! Am I crazy or is this indeed the most amazing Keto Bread ever?
I am DYING TO KNOW YOUR THOUGHTS!!!!!
Because I’m sure this will get asked a lot, I’m going to talk briefly about sourcing the ingredients and then get right to the recipe below…
Frequently asked questions about the Keto HOP Bread Recipe.
Can I really eat bread on the keto diet without getting kicked out of ketosis?
The answer is YES you can have bread on the keto diet, but not all keto breads are created equal. This HOP bread is high in fiber, tastes amazing, and is low enough in carbs to easily fit several slices a day into your keto plan and still leave room for some veggies.
How many net carbs are in this keto bread?
Each slice of this keto HOP bread has 2 grams of net carbs, which is calculated from the total carbs of 6 grams after you subtract the 4 grams of fiber that comes mostly from the psyllium husk powder.
Where do I buy Hearts of Palm?
Hearts of palm is typically sold in cans or jars. When I lived in the states I could get large jars at Costco or other big box stores for pretty cheap. You can also find it in cans at most grocery stores in the vegetable aisle – usually where you’d find canned artichoke hearts. Not sure why they group them together – maybe as a specialty item? If you don’t see them there, check the international aisle with the Latin American brands like Goya.
If you can’t find hearts of palm in the store, Amazon sells hearts of palm by the case for about 0.20 per ounce, which isn’t a bad idea since you’re going to want to keep these on hand once you try the bread recipe.
Can you taste the Hearts of Palm in this keto bread recipe?
I don’t detect the flavor of hearts of palm in the finished bread, but there is a slight tang to it that reminds me of sourdough bread. Draining the HOP very well before adding it to the batter mix will help to mitigate the flavor if you don’t enjoy it.
Where do I buy Psyllium Husk Powder?
I get my psyllium husk powder on Amazon, and I always purchase the Healthworks brand because unlike other brands it never turns your baked goods purple. I’m not sure why some brands do, but apparently it’s a thing.
IMPORTANT UPDATE: the psyllium powder I ordered in 2019 from health works was a true powder and that’s what I made these loaves from. I recently ordered 2 more pounds of the exact same product from amazon and the quality was wayyyyyy different. NOT a powder, more like coarse flakes and it DEFINITELY made a difference in the texture of the loaf, and not in a good way.
I’m on the hunt for a true, powdered, psyllium that won’t turn your bread purple, but since I’m in Honduras it takes a month to get anything shipped here. If you find one that works great, please let us know so I can update this post!
UPDATE 2 – ANTHONY’S PSYLLIUM HUSK POWDER IS OUR NEW WINNER FOR BEST RESULTS IN THIS BREAD.
While I’ve never seen psyllium husk powder in the grocery store, it’s likely that you can find it in some shops like Whole Foods or Sprouts.
YOU MUST USE THE POWDERED PSYLLIUM HUSKS – WHOLE HUSKS WILL NOT WORK THE SAME.
Does it matter what kind of almond flour I use?
YES. When people have issues baking my recipes it’s almost always because they aren’t using a good quality blanched (skins removed) SUPER FINE almond flour. And unfortunately what some companies are now calling super fine is NOT actually super fine.
Your almond flour should be like a powder. If it’s gritty, or has chunks in it, it’s going to affect the results in any keto baking recipe. A really good super fine almond flour will make all the difference in this Keto Bread recipe and any other – it’s worth paying a few extra dollars for the premium stuff.
Brands I recommend are Wellbee’s (this is the one I use most – I buy it in 5 pound bags on Amazon,) Honeyville, and Kirkland (if you have a Costco near you.) I haven’t tried every brand out there but I can say that of the ones I have tried, I’m not a fan of the Bob’s Red Mill or Anthony’s.
Can I replace the olive oil with coconut oil in this keto bread?
Yes, coconut oil is an excellent replacement for the olive oil. You can also use avocado oil, or even melted butter, for a richer and more decadent flavor.
How much should I expect this Keto Bread to rise?
Because there is no yeast, and not an abundance of eggs, this bread does not rise a lot. The baking powder causes some rising and lightening of the loaf, but don’t expect this to blow up like a typical loaf of bread.
For that reason it’s important to follow the instructions to form your loaf by hand (DO NOT PRESS IT DOWN INTO YOUR LOAF PAN) into an 8 inch long, 3 inch wide, and about 3 inch high loaf. When it bakes, it will rise and expand about an inch or so, giving you a 9 x 4 x 4 diameter slice (give or take.)
Can I substitute coconut flour for the almond flour, or make other changes to this easy Keto bread recipe?
For best results, follow this recipe as written! There is no substitute for the hearts of palm – simply find a different keto bread recipe. Coconut flour is not an acceptable sub for almond flour – you may be able to use sunflower flour for a nut free alternative, but I have not yet tested that theory. As soon as I do I will post the results.
If you make substitutions and they work, please do post your changes in the comments so others can benefit!
Since the original posting, I’ve updated this Keto HOP bread recipe with a few improvements based on reader feedback! Thank you!
Changes include adding weight amount to the hearts of palm (8 ounces drained,) forming into a shorter loaf for taller slices, increasing the temperature and cooking time, providing nutrition information by loaf as well as slice to account for slice thickness preferences, adding more coconut flour to absorb moisture, and increasing baking powder to lighten density.
If you tried the original version you’ll have to let me know what you think of the improvements! They are subtle but I do think the overall texture (which I liked before) is even better and the flavor isn’t really affected at all (a good thing in my opinion!)
Print
Easy Keto Bread Recipe – Low Carb
- Total Time: 1 hour 15 minutes
- Yield: 18 slices 1x
- Diet: Diabetic
Description
This Easy Keto Bread Recipe is low carb, gluten free, dairy free, yeast free, NOT THE SLIGHTEST BIT EGGY, and made with hearts of palm.
Ingredients
- 1 (14 ounce) can of hearts of palm, well drained (equals about 8 ounces drained weight or 1 1/2 cups sliced)
- 3 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 cups super-fine blanched almond flour
- 2/3 cup coconut flour
- 3 tablespoons psyllium husk powder
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt (sea salt or Himalayan salt preferred)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Line a 9.5 inch loaf pan with parchment paper.
- Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth.
- Pour into a mixing bowl.
- Add the almond flour, coconut flour, psyllium husk powder, baking powder and salt. Mix with a dough hook on low to medium for 1 to 2 minutes or until a dough is formed. If you don’t have a mixer, mix by hand with a sturdy spoon for several minutes, then knead by hand for a minute or two, until you have well blended and uniform looking dough.
- Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan.
- Bake for 70 minutes, or until the top is golden brown and the bread has risen by about 1 inch.
- Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.
- Place the loaf (without the parchment paper) on a wire rack too cool. This will keep it from getting soggy on the bottom, and will allow any moisture to evaporate as steam.
- Cool for at least 30 minutes before slicing.
- Store the bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
Notes
Because it’s just me eating it, I usually slice the loaf into two halves and freeze one half whole for future use, while I keep the other half in the fridge to slice as needed.
I’m listing the serving size as 1 slice so you can calculate the nutrition info based on how many slices you are eating. I’m also going to give you the info here for the entire loaf so that you can calculate it yourself based on how many slices you get out of the loaf if you go with thicker or thinner slices.
Approximate net carbs per slice = 2g.
Nutrition info per loaf: 2027 calories, 140g fat, 109g carbs, 65g fiber, 44g net carbs, 89g protein
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Keto Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/2 inch thick)
- Calories: 113
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 5g
Looking for more keto bread recipes to try? Here’s a list of 10 favorite bread recipes based on reviews of people who have actually tried them.
Jill says
Not sure what happened but mine turned purple and I could detect the hearts of palm. I didn’t care for the taste.
Wenchypoo says
NOW brand psyllium powder (sold in health food stores) and Konsyl brand psyullium powder (sold in Walmart’s pharmacy area next to the Benefiber) are two brands that have never let me down in the bread dept.–no purple crust whatsoever!
Sue says
I just made this bread, only cause I had 3 cans of hearts of palm I didnt care for, I’ll be honest I was sceptical, so I baked the loaf, I didnt shape it very good, but the taste is unbelievable, I thought their would be a hint of hearts of palm lingering in the back ground, to my surprise it taste like white bread, thrilled with this recipe, will make again, and shape the loaf better, thanks for the recipe
Natanja says
I LOVE this! I’ve never left a comment after trying a recipe before, but this is one of the best Keto recipes I’ve made!! I drained and patted the HOP dry and blended with my immersion blender. I could wait for it to cool all the way and just kept slicing it and eating it! It’s just great. Thank you so much!!!
Ps. Do you think I could double it and make it taller? Or do you think it won’t cook through?
Mellissa Sevigny says
I would try making a shorter, taller loaf with one batch of dough and see how that works to cook through evenly before doubling it. Or if you double it, make 2 shorter, but taller loaves for more slices. So glad it was a hit!
sara says
Solution for “taller” bread as pointed out by one of my teenagers: hopefully I can explain it right. I was shown this new way to look at the loaf with much eye rolling and sarcasm from my teenage son! Cut loaf in half, turn half loaf on its narrow side, and cut your slice along what was the bottom. This gave me slices that were more “normal bread” sized.
Lisa Smith says
Unfortunately the bread didn’t work out. It’s still in the oven, but has not risen at all. I tried another loaf of bread earlier of a different recipe that also didn’t work out. I’m thinking that bread isn’t going to be a part of my keto journey 😕
Mellissa Sevigny says
As clearly stated in the post and instructions, this bread does not rise much and you need to form it into a loaf by hand, not press it into the pan and expect it to expand. Also if it’s still in the oven and you’re leaving a review already, how do you know it didn’t “work out” without tasting it yet?
Terry Gillett says
Picked up 3 cans of HOP before Christmas and FINALLY got around to making this bread today. Delicious! Love the texture, love the taste, loved how easy it was to make, didn’t love how low the loaf was (it barely rose at all) but that really isn’t important. I will try it again with the next can of HOP and see what I might have done wrong. Still, it really, REALLY doesn’t matter because it’s good, easy, low-carb bread and it’s also the best-tasting of the many recipes I have tried. Thank you!
Chrisa says
Taste is great but very wet and won’t toast. Used super fine Costco almond flour and psyllium powder from now that didn’t turn purple. Wet and gummy texture so disappointed as taste was not eggy… browned beautifully not sure what went wrong.
Wenchypoo says
It sounds like it needs to bake for more time–cover the loaf with aluminum foil to prevent further crust browning, and add maybe 10-15 mins. to the baking itme. Or you couold lower the temp and add +20 or 30 mins. tro the bake time.
Shari says
I just made this a couple of days ago and it’s really good. However, I substituted oat fiber in place of the coconut flour as this substitution has worked successfully for me before. (I cannot eat coconut flour.) First taste was just toasted with butter- yum! The rest, was frozen, already sliced (~3/8″ slices.) I just thawed a couple of pieces to make french toast – it didn’t fall apart from soaking it in the egg batter!!!!! Tastes fantastic! Thanks for this wonderful recipe, Carolyn, and ALL the work you put into creating and testing all your recipes.
Shari says
Oh! I forgot to mention, I used Frontier Coop Organic Psyllium Husk Powder. It’s a very fine powder; no purple hue to the bread.
Mellissa Sevigny says
Thanks for sharing your substitution so others who can’t have coconut flour can try it too – happy it worked out!
Roberta says
Who’s Carolyn…? Anyway, Shari, thanks for sharing your success with oat fiber instead of coconut flour, so that I’ll know how to manage my problems with this problematic (in my family as for many others) ingredient :-)baking.
Mellissa, your recipes are always encouraging me to try and enjoy baking, I have your cookbook and since my sister in law showed to appreciate the result of my creations from it I’ll probably but another copy as a present for her (surely my brother and my nieces will be happy too ;-) )
Debbie says
I am allergic to coconut and was wondering what was the amount of oat fibre you used in this recipe.
Thanks.
Cindy VR says
Love this! I bake it regularly to have some on hand. It’s so great to have something to spread stuff on. It makes great toast that my husband loves slathering butter on. It does get moldy fast, even in the refrigerator so after I bake it I slice it and store in the freezer and we just pull out as needed.
Beth says
Have you tried a variation of this for pizza crust,
Mellissa Sevigny says
Not yet Beth, but in theory it would work just fine!
Sue says
My bread did not rise at all. Any ideas? Also, I used Anthony’s psyllium husk and it still has a purple tint.
Lisa says
I had the same problem, wondered if I worked the dough too long – it never looked like the picture. Advice, anyone?
Lisa says
I want to amend my comment – it’s not so much that it didn’t rise (though it didn’t at all) but it was super dense, we choked it down anyway- but I’m just wondering what I did wrong!