This Easy Keto Bread Recipe is so legit tasting that you’ll think you’re dreaming. It is 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 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.
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 it 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, with a few tweaks each time and it’s finally ready to share!
I know you’re dying to know what the secret ingredient 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.
Guys I gotta tell you that never in my wildest dreams did I think that this gluten-free, yeast free, 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 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 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 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, 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 friendly 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
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 slices
- 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
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1 (14 ounce) can of hearts of palm, well drained (equals about 8 ounces drained weight or 1 1/2 cups sliced)
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3 large eggs
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2 tablespoons olive oil
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1/2 cup warm water
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2 cups super-fine blanched almond flour
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2/3 cup coconut flour
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3 tablespoons psyllium husk powder
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4 teaspoons baking powder
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1/2 teaspoon fine salt (sea salt or Himalayan salt preferred)
Instructions
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Preheat oven to 375 degrees Fahrenheit.
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Line a 9.5 inch loaf pan with parchment paper.
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Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth.
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Pour into a mixing bowl.
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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.
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Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan.
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Bake for 70 minutes, or until the top is golden brown and the bread has risen by about 1 inch.
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Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.
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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.
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Cool for at least 30 minutes before slicing.
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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
- Category: Keto Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/2 inch thick)
- Calories: 113
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 5g
Keywords: best Keto Bread, low carb bread, yeast free bread, gluten free bread
SandiShores says
I just made this!
Is there anything to sub for the coconut flour? I can’t tolerate the smell/taste of coconut, never have been able to
Or a coconut flour that doesn’t taste like coconut?
Lynne says
Easy, easy, easy! I can’t thank you enough or your research on these alternative flour bread recipes. This is my first time making keto bread, and, though it didn’t rise as I would have liked, I absolutely love it! I am so excited to have a hash base and slices of bread for my sugarless peanut butter and crushed fruit jelly. Changed my life! Note: I learned that my eggs may need to be room temperature and may need a higher quality baking powder.
★★★★★
Mellissa Sevigny says
Thanks Lynne, glad you were able to make this work for you!
Melissa says
I have tried different keto bread recipes, looking for the one that was the best…but I finally found it. I just made this bread and it tastes great! My husband loves it too. You are a genius for thinking of the idea to add the Hearts of Palm. It gives it a more authentic bread taste and texture. And the fact that it holds together better is a game changer! Thank you for hard work in creating and sharing this recipe.
★★★★★
Mellissa Sevigny says
Thank you Melissa! I’m thrilled that this was a hit with both of you!
Maureen Sinclair says
This sounded so good reading all the instructions that I was dying to try it but then I came to the recipe and it does not give proper measurements for the flours/water – like so many American recipes. We do not use cups as a measurement in the UK and when I try to find a conversion there are loads of different ones. So PLEASE for us in the UK give the weight or volume equivalent of cups for each ingredient. The spoon measurements are OK but we just don’t understand your cups. Some websites now do give the metric equivalents as well as cups, it’s surely not difficult to do that. And it would mean your recipes are usable instead of having to look for an alternative. Thank you.
Dawn Martyn says
Hi Maureen
Easiest thing to do so your measurements are true to recipe is to buy a set of cups, you can purchase online (eg Amazon UK) from GBP 4.90. Takes the pain out of conversions.
Hope this helps.
★★★★
Helen-May says
Yes, I’ve made this bread twice. I’m getting ready for the third time. I can’t get enough of the taste, texture, and wonderful filling nature. Thank you so much, Mellissa!!! I also appreciate the suggestions for lowering the almond flour when using seeds. This is a great suggestion/substitution. Thank you.
Jim says
This bread has really grown on me, and I enjoy making it! Upped the salt by 2X to satisfy my personal preference. I know it would make a great banana bread with minor mods, too. Perfect addition to a low carb menu
★★★★
Kathleen says
THANK YOU, MELLISA!!!!! Having this delicious and super easy KETO bread is a real game changer for my 66 yr old self and my two sons who are elite athletes in their 30’s. We all like it better thank wheat bread! My one son suggested adding some seeds. For this last batch I added 1 tbsp each of pumpkin seeds, poppy seeds, sesame seeds, sunflower seeds, hemp hearts, & golden flax seed. I realized this was about 1/3 cup, so I added 1 extra tablespoon of water. It’s extremely delicious still, but I think a little drier than your original recipe. Do you have a suggestion as how to fix this? I thought maybe another egg, or?
thank you so, so much,
Kathleen
★★★★★
Mellissa Sevigny says
Maybe try reducing the almond flour by a few tablespoons to account for the extra seeds – sounds delicious!
Kathleen says
Hi Melissa,
I’ve been experimenting with seeds/vs almond flour amounts as you suggested. Today I used 1/4 cup less almond flour, and added 1 tsp each of golden flax seed, sesame seeds, poppy seeds, sunflower seeds, hemp hearts, & 3 tbsp of pumpkin seeds (which I’ve found amazing in this bread). I’ve just taken it out of the oven, and it’s GORGEOUS! I wish I could send you a picture. It’s a miracle bread really bc it only takes 15 minutes to make, and is dead easy!
THANK YOU, MELLISSA!
★★★★★
Mellissa Sevigny says
I’m going to try your way except without the flax because I’m not a fan of the flavor, but I agree that the pumpkin seeds add great flavor and texture based on using them in the squeaky version. Thanks for sharing your experiments with us!
Phyllis says
I have tried so many “bread” recipes, and most of the loaves and up in the trash. This truly is an exceptional loaf of bread. It’s easy to make, filling, and slices like regular wheat bread. I’m very grateful for recipe developers like you, Mellissa, who make eating keto/low carb possible. Thanks for sharing.
★★★★★
Mellissa Sevigny says
This makes me so happy Phyllis! Thank you!!!!
Lyndsie Salcido says
The bread has a pleasant taste but I guess mine didn’t rise because I ended up with an extremely dense brick instead of a light, fluffy loaf. Any tips? I used fresh, aluminum free baking powder and fresh eggs from my hens. A lighter texture would make this my go-to bread.
★★★
Svetacus says
I mixed my baking powder in 3 tbsps of Greek yogurt, then as it started to rise I added it to the hop mixture as I added the fry ingredients. It helps the bread rise.
Lori says
I put 1 TB of yeast in the warm water with 1 TB of honey and let that proof. After mixing all of the ingredients, I put it in a bowl, oiled up, and let it sit in the oven (in OFF position) for a couple of hours. Then I put it in the bread pan and baked it and that worked great. I’m not worried about the little amount of honey…you could probably use less yeast and honey and it would still work…but I’m tired of keto loaves that are dense bricks so I always add this to a keto bread recipe.
Megan says
Just made this and I love it. Mine didn’t rise though. I used 3eggs and the baking powder. Any thoughts on what I did wrong? Should I have blended eggs more or kneaded it more? Would love to perfectnis and keep it in my keto rotation. Thank you!
★★★★★
Michele says
I misread the carb/fiber count. Ignore my previous comment. :)
The bread is wonderful! Thank you!
★★★★★
J. Marino says
Thank you so much for this recipe! My super-picky husband and I love it! We’ve really missed the texture and flavor of a good bread since we eliminated all those nasty carbs from our lives. Most keto-friendly substitutes are so eggy. I would like to ask if there are any additional (low carb) ingredients I could add to this recipe to give it more of a “whole grain” flavor/texture. Maybe some seeds? It’s still a bit bland for my taste so the hearts of palm flavor comes through a little more than I would like. For now, it’s so nice to have something to toast and have with almond butter with my morning coffee :-)
★★★★★
Mellissa Sevigny says
In my squeaky clean keto version I use sunflower seed flour instead of almond flour, and hemp seeds for texture. You could definitely add a couple of tablespoons of hemp and sunflower seeds to this recipe to give it more of a multigrain flavor. Let us know how it works out if you try it!
Jill says
Been making double batches of crackers, amazing!
Melanie says
I love this bread, and am so impressed with the creativity. My only question is that mine came out a bit “gritty”. I’m assuming it’s from the psyllium (I used Frontier brand), today I even blended the powder extra, but it’s still gritty. Has anyone else had this problem? Any solutions? I’m using almond and coconut flours from Costco. It’s not enough to stop me from making it again, and I’m looking forward to trying out the variations. Thanks Melissa, you rock!
★★★★★
Karen S McDonald says
Regrind your Almond Flour and see if that helps. I use super-fine ground Almond flour now. I have other almond flour that is not superfine and I put it in my food processor and grind to super-fine.
Jan says
Oh man! This is a total winner! I had tried making it once before, but that was before you tweaked the recipe, and honestly it was an epic fail–could have been just me for sure–but this one! This one takes the prize! Thank you so much for sharing it. I could go on and on but I wont. LOVE. THIS. BREAD!! Okay, now I’m done. :-)
Mellissa Sevigny says
So glad it worked for you this time Jan! Yay!
Susan Virnala says
This is the BEST keto bread. It keeps its shape. I’ve made this over 8 times since I found this recipe. It makes great pizza crust. That only uses half the recipe for one pizza. The rest I used for bagels. I added a banana and powdered monk fruit sugar and it was VERY good. That made a really good french toast one morning. I doubled the net carbs because of the banana.
I added the liquid from the can and it did not alter the taste one bit. To me that was a plus, no waste. I have used canned heart of palm and artichokes. The one difference was the color of the artichoke bread was a greenish tint. The taste was the same. Oh, and it had a few fibrous pieces.
Thank you again for a wonderful recipe.
Mellissa Sevigny says
So happy to hear this Susan and thanks for letting us know you’ve used the liquid and also had success with substituting artichokes! This is valuable info for others and much appreciated!
Rivky says
I’m curious how you made the pizza crust. Did you bake it first and then add the toppings? What size oizza? And what temperature did you bake it at?
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
★★★★★