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, I can eat tons of it. 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 yeast free keto 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 really is EASY. No 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. 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.
But wait, there’s more!
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.
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.
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.
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.
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.
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 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!)
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Easy Keto Bread Recipe – Low Carb
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 slices
- Category: Keto Bread
- Method: Baking
- 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
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
I just made this today subbing half of the almond flour for sesame seed flour (I ground myself) and it worked perfectly. Don’t have dough hooks so just mixed by hand and came together easily, didn’t shape the loaf either just lined the loaf pan and filled it. My came out dense and moist, but easily sliced, best for toasting I think.
Super easy and definitely not eggy! It does resemble a quick bread a bit but the flavor it right on. I feel like I should have cooked it longer though, the first slice looks a little bit moister in the middle, so I am sure the middle will be as well. The other problem may be that I have a convection oven and typically you lower the temp by 25 degrees and maintain the same cook times. Anyways, it is better than any of the other keto breads I have tried and next time I will try increasing the temperature and time by 10 minutes to see how it goes.
★★★★
I have made this bread 3 times now, and absolutely love it! I also find it a bit moist, so I’m happy to see the changes, was going to try that anyway, but you did the work for us. :) My daughter found out she’s pregnant a few weeks ago, and was looking for a good cracker to help her over the upcoming nausea when the carb cravings usually set in … so I have been using the bread thinly sliced and baked into the crackers, and I must say, they are fabulous! Thank you so much for your wonderful and creative recipes, so grateful for what you do. I am thinking of maybe forming two smaller loaves, and then just slicing and baking the crackers in that shape … will see what happens :)
Hey Barbara, congrats on your upcoming grandchild! I am working on a post with a bunch of different cracker options and loaves shaped specifically for slicing into crackers, also with some flavor options so stay tuned for those!
This is awesome! I had given up making keto bread but took your word for this one and it is great. At first I could taste the HOP but after the first bite i was hooked. I may rinse them before using to see if i can get that last little bit of flavour out. I used a nutribullet for the wet ingredients and added to dry. Came out perfect. Sadly, the last 1/4 of the loaf has gotten mouldy in the fridge, Next time I will slice and freeze half of it. Thank you!!
★★★★★
So happy this worked well for you Alexandra, thanks for taking the time to let me know!
Thank you for the recipe. I followed the instructions exactly to a T. Baked it in a glass loaf pan dish with parchment paper lined. But it didn’t rise. It’s very tasty I just wish the slices weren’t so small. Any thoughts on what might’ve happened?
This recipe is awesome-its a dream to have bread without the next day consequences! I made the original recipe a couple of weeks ago & really liked it-it did smell like a “yeasty” bread and sliced well and made delicious grilled cheese, albeit it was not very tall so they were finger sammys. I was in the process of figuring out what changes to cook time & temperature I’d need to make if I doubled the recipe for a taller loaf when I saw your modified recipe. It is brilliant! I found it sliced even better than the original and still has the flavor. The extra coconut flour seemed to help absorb some of the moisture (I think) and the extra baking soda lended to the bread flavor. You are my new favorite superhero, cape and all!
★★★★★
Thanks so much – really happy to hear that you could tell a difference with the improvements!!!
I really really wanted to love this but it was a partial miss for me. I found the HOP flavor to be way too strong to use this bread in most ways. I didn’t really feel like it added the sourdough flavor/smell and just consistently tastes like HOP, which isn’t something I enjoy. The only way to make it palatable for me is to toast it for at least 5 mins In a regular toaster. Although it never really gets toasty, I think the dry heat from the toaster helps To dry out the palm moisture/flavor.
The texture is dense and moist, which is more reminiscent of banana bread or pound cake than what I normally think of as bread. But to have a low carb bread that doesn’t crumble and doesn’t taste like pure egg is a godsend!
The moisture made it almost impossible to get a good crust while pan frying or toasting. I am wondering if it needed longer to bake or just fewer HOP. My HOP came in a jar so maybe the canned version has less actual HOP and more liquid? I think I’ll try it again and leave out one of the stalks to see how it goes…
Thank you for this unique recipe!!
★★★★
If it was very moist and the HOP flavor was very pronounced then it’s possible that the ratios were off. I’ve included weight after draining, as well as a cup measurement in slices if you don’t have a 14 ounce can – do you remember which measuring method you used?
I love this bread! It is so easy to make and I love the texture and taste! I had tried other keto bread recipes before. They had many more ingredients and lots more involved steps. The end product was usually crumbly, had bad texture and ok flavor, kind of. Not worth repeating on the others I had tried. Yours is a definite keeper! Thank you so much!
Hi Mellissa, I do see that the recipe was updated? I remember my 3 eggs question – but is the coconut flour amount increased too?
About to bake this bread again so I wanted to know what the new results are. :) Thank you!
★★★★★
Yes, the coconut flour is increased from 1/2 cup to 2/3 cup and it definitely made a difference in the texture for me.
I tried this recipe today. I’m not sure what I did wrong but it turned out very dense and flat. The flavor is good but I can’t make a sandwich out of it. What did i do wrong? I also made the lemon bars and they are amazing!
You need to form it into a loaf per the instructions.
Hi Mellissa,
dont usually write a comment…ever. HOWEVER. Although my loaf came out dense, it tastes wonderful.
I cant say the dough was a stiff dough, more soft than stiff.
Wondering if i used the HOP incorrectly. I just emptied the can and drained. they came out of the can in tube shaped veggies. I did get the same size in the recipe. did not slice them. Used my food processor to blend the eggs, HOP, oil. when i used my kitchen aide with hook ,i did mix for two minutes. next time i will mix 1-2 minutes longer to hopefully achieve a stiff dough.
My pan is 9.5 inches. however i did shape out of the pan. and did not press into the pan .
My question, if i am useing the food processor, do i need to slice the HOP? Common sense says no, but….
Mostly I want to thank you for all your wonderful recipes . I haven’t had a bad tasting meal or dessert from your site!!!
★★★★★
I have to experiment with other brands of HOP because some people are getting a softer, moister loaf than I did and I’m not sure if there is a texture difference in some hearts of palm brands. The dough shouldn’t be super soft and should form into a loaf easily and hold its shape nicely even before baking. You shouldn’t have to slice the HOP first if you are able to blend them smooth with the other wet ingredients. Not sure how the food processor does as compared to the blender with that, but if you didn’t have chunks in the loaf then you should be fine.
I wasn’t thrilled at first bite just out of the oven (after waiting 30 minutes). Mine did turn purple (???) but the texture is good when toasted. I’ve been having avocado toast and bacon and it’s so yummy! IT’s been a long long time since i had any bread of any kind because the store bought ones just dont’ do it for me. this does – yay!
I followed the recipe exactly and the center turned out a bit wet. i let it air dry for several hours before wrapping it. next loaf i’m going to try baking it a little longer and maybe a little less than 350 so the outside doesn’t overbrown.
overall – great recipe!
★★★★★
Thanks Kyle, I’m still trying to figure out why some are getting a moister loaf than others and will do some further experimenting to see why and how to fix it if possible.
Hi Melissa! You’re right, this is a total game changer! I couldn’t believe how wonderful the house smelled and how wonderful this bread tasted. I mean it’s legit yeasty tasting.
My question is, my bread was really dense, and stayed on the wet side like it wasn’t cooked through. I actually had to bake it an additional 40 minutes. Even after the additional baking it stayed really moist and a bit wet on the inside. Did I do something wrong, or is it just super moist? Any suggestions?
Even with all that said, this recipe is a keeper for me regardless because the taste is incredible. I can’t wait to make some bagel like chips with it for my spinach and artichoke dip!
★★★★★
Hi Terrie, the bread is on the dense side but it shouldn’t be overly moist and certainly not after 40 extra minutes of baking! Are you sure your can of HOP was only 14 ounces and was well drained? I’m going to do some more experimenting and find out if it’s an altitude issue or something else that has some with a very moist dense loaf and others with a loaf like mine that is less so. Will update the post if I figure out a way to fix it.
You had me at “no whipping egg whites!”
I’ve seen hearts of palm at my local grocery store and I’ll get some of the psyllium you recommended (using your link!) and I am so exited to make this. I’ve been madly craving a nice gooey grilled cheese and oh man, it’s gonna happen. Thanks for this!
★★★★★
I can testify that this bread makes a fabulous grilled cheese sandwich! :-)
★★★★★
Mellissa, You deserve a Nobel Peace Prize for this recipe! I held my breath while making this for the first time, being careful to follow your ingredient list and instructions to a T. I must say: ALL your claims are for REAL. You are now wearing a permanent halo, in my eyes…
★★★★★
Ha ha thanks Margo! So happy to hear someone as excited as I am about this recipe!
i had to try this and all went according to plan. it hardly rose, but got a nice brown crust. i sliced it after half an hour and found i also had a purple color inside. the inside seemed a little damp, so i toasted it. it was pretty good, but i’d like to see the inside less damp.
Flat as a fritter and heavy as a brick. It tasted good, though. Guess I’ll try again sometime.
Not sure how such a stiff dough can go flat on you? Did you form it into a loaf by hand as directed?
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.
★★★★★