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.
52camellias says
It turned out I don’t have enough almond flour, so before I stuck everything back in the refrigerator, I weighed the palm hearts. For a Ralphs Private Selection jar of hearts of palm (HOP) in brine, net weight 14.4 oz/410 g, I drained the brine, very roughly chopped the HOP, smushed them a little to drain as much as possible and let them sit in the colander for a few hours. Weight after that was 234 g or 8.25 oz or 1 and 1/3 cups lightly packed. Hope that helps.
Beata says
Of course I had to try this invention… Baked it over the weekend, following the recipe as written. I *think* I can taste just a slightest touch of the HOP flavor, but if I didn’t know that HOP was in the bread, I would not have known what I am tasting, so as far as I am concerned, no weird flavors overall. I love that this bread does not taste like eggs! My boyfriend LOVES real bread and he definitely liked this one (we both had it untoasted). It seemed as if my bread could be baked just a touch more, so I’ll extend the baking time by up to 15 minutes or try a slightly higher temperature next time. I also think of adding spices to make a flavored version next time (sage, thyme and rosemary or perhaps parsley and oregano, and definitely some black pepper).
I am thinking of simply using 3 whole eggs next time but I am sure there was a reason for 1 egg white plus 2 whole eggs… Mellissa – did you try this bread with 3 whole eggs and if yes, what was the final effect? Inquiring mind wants to know – thank you in advance. :)
A definite repeat recipe for me – thank you for your creativity!
Mellissa Sevigny says
Thanks Beata! I haven’t tried it with three whole eggs, but let us know if it makes a difference! Every oven is different so it’s very possible that you may need the longer cook time, especially if your loaf wasn’t a deep golden brown after the 60 minutes. Thanks for the feedback, so happy you guys liked it! Oh and DEF try it toasted!!!
Lumi says
Made this and couldn’t believe that the strong smell of the hearts of palm wouldn’t show up in the final product, but you honestly can’t taste it or smell it at all. I did the rookie mistake of pressing mine into the pan so it is a rather short and flat loaf, but I’ll do better next time to shape the loaf and leave it be. So far, the resulting loaf is a great bread-like thing (especially when toasted!) that allowed me to have a club sandwich yesterday. This morning I toasted some up and slathered with sunbutter, and it hit the spot. Definitely thinner slices are better, IMO. I figure if I got used to Ezekiel bread and grew to love it, for only 2 net carbs, I can love this, too! Thanks, Melissa! PS I used Viva Naturals brand psyllium husk powder, and it did not turn purple.
Mellissa Sevigny says
Thanks Lumi! So glad it was a hit, and thanks for the note on the Viva Naturals psyllium!
Monique says
Really yummy bread! It was a bit denser than it looks in the picture, but flavor was a winner even with my husband who is not a big fan of low carb anything. We baked two small loaves, one in a Ceramic bread bowl and one in a metal one similar to the pictures and the ceramic one turned out better. Also, we liked the crust much more than the center (again, a bit dense) so we are going to try toasting it tomorrow for breakfast. And it is true that you don’t need much to feel satisfied. We are going to make it again, but we plan to get fresher baking powder; also, we used room temperature water by mistake and we’ll follow the directions and add warm water to see if that helps with texture. Overall, willing to do it again and everyone willing to eat it again. A big achievement in my household! Thank you for sharing Mellissa!
Mellissa Sevigny says
Thanks Monique! I’m going to do another test loaf and see if I can figure out why some people are getting denser loaves, and if cooking it a little longer would make a difference. Hope you enjoyed it toasted, it’s my favorite way to eat it!
Monique says
We did it again this weekend and it came out MUCH BETTER! I’m going to get the same mold you use to make it in one instead of two baking dishes, but will try to find it made of clay. The one in that container comes out much better than the metal one.
Sandra says
I made this bread the other day and you are right! It is easy and versatile and in my house – husband approved!
I found the resulting bread does taste a little like sourdough, which I miss. I was wondering about adding a teaspoon of apple cider vinegar to enhance that flavor. What do you think?
Mellissa Sevigny says
I think it would be ok, but reduce your water by the same amount!
heather masamitsu says
I tried this today and I really enjoyed it. I will shape it differently next time to try for a better height. It didn’t taste eggy or too much like almond. I really liked it toasted and could even see using it to make croutons. Another win for the recipe books!
Mellissa Sevigny says
Awesome! So glad it worked well for you!
Kristen says
I made this today. It’s a small loaf and very dense/heavy but the taste is pretty nice. I’ve had a slice with butter and a slice with sugar free jam. Can’t wait to try toasting it!
In your experiments, did you try whipping the egg whites then folding them in to give the bread a lighter texture? Just wondering if that would work.
Great recipe. I like it well enough to make it again!
Mellissa Sevigny says
I wanted to keep this recipe as easy as possible so even a novice can execute it – but if you want to experiment with whipping the egg whites first go for it and let us know how it turns out!
Alisa says
I have everything to make this and can’t wait to try it! Do you think it would make an appropriate pizza dough?
Mellissa Sevigny says
I haven’t tried it as pizza yet Alisa, but if you beat me to it let us know!
Alisa says
I tried this recipe with Blue Diamond almond flour, NOW psyllium and I’m not sure what brand coconut flour. I used extra baking powder but only baked it for 65 mins. It came out very dense and not pliable. It does not bounce back when a finger is pressed into an individual slice. It split on each side. A thermometer read 196°F. I think this loaf maybe would have risen more if I let it bake to 200° or higher. Next time I’ll cut a slit down the top of the loaf to see if that will stop it splitting. I may try Honeyville almond flour, or the Blue Diamond again. I liked the flavor. This was a fun experiment and I will definitely try again.
Shelly Jones says
I’m having trouble finding a 10” loaf pan. What brand and dimensions of pan did you use? I really want to try this!
Mellissa Sevigny says
Typical loaf pan is 10 x 5 like this one on amazon which is pretty common.
Liz Schenk says
Omg – this recipe is great. Of course I couldn’t wait to taste it …so I cut a few slices right out of the oven( even though it says wait 30 minutes) the butter melted right into it. The taste….dense ,sort of chewy and just right. I did not detect either palm or coconut flavor. Can’t wait to try making crackers with this. I also love Mellissa’s cauliflower hummus so I am sure the crackers with go very well with it! Thank you!
Mellissa Sevigny says
Really happy you enjoyed this bread too Liz! Thanks for taking the time to comment!
Josee says
Delicious! I had to make it as the hearts of palm ingredient was so different. Smelled like yeast bread cooking, it did rise about an inch and tasted wonderful! Not eggy, not duper dense had a great crust… yum! Mine was a bit lavender on the inside due to the psyllium husk I used (Now Brand). But that was fine by me as I like purple. Thanks for a great recipe!! Best of the 3 recipes I’ve tried.
Mellissa Sevigny says
So glad to hear this Josee! Thank you!