Flourless keto bread made with macadamia nut butter is probably the easiest low-carb bread recipe. It needs only 4 ingredients and 5 minutes prep time! You can enjoy this low-carb, gluten-free, fluffy and soft bread without fuss!

Though some people don’t recommend eating baked goods on a keto diet, even the keto-friendly ones. It’s not easy to have a ‘no-bread’ life, for people like me, who have been eating bread for over 20 years! Now I don’t always eat bread like the time before going keto, but I do want a slice from time to time!

WHY USE MACADAMIA NUT BUTTER FOR THE BREAD?

I’ve tried using tahini and almond butter for this recipe but I found that macadamia nut butter made the softest texture, possibly because of its high fat content.

To avoid inflammation, I now pay more attention to choosing foods. Except for omitting sugar from my diet, I eat fewer nuts and solanaceous vegetables. When I want nuts for my recipes, or just as snacks, I’d prefer macadamia nuts, which have the best omega 3:6 ratio among other nuts. In this recipe I use my homemade macadamia nut butter.

Just like other nuts such as almonds, hazelnuts and pecans, macadamia nuts are filled with healthy unsaturated fat and rich in fibre and antioxidants. What makes macadamia so special is that it has very low net carb counts! That makes this bread recipe so perfect for a keto meal!

HOW TO MAKE THIS FLOURLESS KETO BREAD

Only 4 easy steps for this delicious bread!

STEP 1 – Line a 11 x 20 x 11cm loaf tin (4.5 x 8 x 4.5 inch) with parchment paper. Preheat the oven to 180°C.
STEP 2 – In a large mixing bowl add eggs, macadamia nut butter, salt, baking powder, cinnamon and nutmeg (if using). Mix the ingredients with a whisk or an electric mixer (at low speed) until just combined. Be careful not to overmix, otherwise the bread will get dense.
STEP 3 – Pour the mixture into the lined tin. If the tin has a lid, put it over. Bake for 35 minutes or until the surface turns golden brown, then remove the lid, bake for 10-15 minutes more. Insert a skewer into the centre of the bread. If the skrewer is clean, the bread is done.
STEP 4 – Let the bread stay in the oven for 15 minutes. After that you can serve it warm or at room temperature.

CAN I USE OTHER NUT BUTTER FOR THIS KETO BREAD?

You can use other nut or seed butter for this recipe. I’ve tried using tahini and almond butter. I personally don’t prefer tahini as the taste is a bit plain and it has a very mild bitter taste. And if you’re on a low-carb or keto diet, be careful that some nuts are quite high in carbs.

IS IT POSSIBLE TO MAKE A VEGAN VERSION?

I haven’t tried using chia eggs or flaxeggs to replace eggs for this recipe, but if you’re looking for a vegan keto bread, I recommend you to try this Vegan Keto Bread Buns With Black Sesame Powder.

WAY TO SERVE THE KETO BREAD

• Toasts with Poached Eggs and Avocado: my favorite breakfast combination.
• French Toasts: just dip the bread slices into beaten eggs and pan-fry until they become golden brown.
• Meal-prep Sandwiches: following a low-carb or keto diet, meal prep is part of our life. It’s a quick and delicious option to make sandwiches for your lunch box.

TIPS FOR MAKING THIS FLOURLESS KETO BREAD

1. Use spices to make the taste more bread-like

Egg is the main ingredient in this recipe so the bread has a very strong eggy taste. Some people may not like the dominant taste of eggs and I’d highly recommend adding cinnamon, nutmeg, cloves or other spices that you like to make it like classic spiced bread.

2. Pay attention to the baking time

The baking time varies depending on the oven you use. It may take a shorter or longer time to get golden brown. Keep an eye on the bread while baking.

Please also note that if you reduce or increase the amount of ingredients listed in this recipe, the baking time will be different too.

3. Do not overmix

We have to take extra care of the mixing process when we have eggs in the ingredients. Mix the ingredients until just combined, or else the bread may get dense.

STORAGE

After coming out of the oven and cooling down to room temperature, you should serve the bread right away or keep it in the refrigerator. They can stay in the refrigerator for up to two weeks.

NUTRITIONAL INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 15 slices
Net carb per serving: 2g

Tried my recipes already? Tag me on Instagram and hit that FOLLOW button for all of the latest updates! Don’t forget to give it a star rating below too! Please let me know how this recipe turns out in the comments! I would love to hear from you!

Planning your keto/low-carb diet? Here are more vegetarain keto meal ideas on Lokyi’s Food Studio:

Vegetarian Keto Full English Breakfast (takes 30 minutes only!)
Vegan Keto Bread Buns With Black Sesame Powder
Vegan Keto Cauliflower Soup with Mushrooms
Keto Tortillas with Flaxseed Meal (Vegan)
Veggie Shirataki Noodle Stir-Fry (Japchae)

Flourless Keto Bread with Nut Butter

lokyisfoodstudio

Flourless keto bread made with macadamia nut butter is probably the easiest low-carb bread recipe. It needs only 4 ingredients and 5 minutes prep time! You can enjoy this low-carb, gluten-free, fluffy and soft bread without fuss!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Breakfast, Main Course

Cuisine American

Servings 15 slices

Calories 220 kcal

Equipment

• Loaf tin

Ingredients

  

• 8 large eggs
• 340 grams smooth unsalted macadamia nut butter
• 1/2 teaspoon himalayan pink salt
• 10 grams baking powder
• 1-2 teaspoons cinnamon powder optional
• 1/4 teaspoon nutmeg powder optional

Instructions

 

• Line a 11 x 20 x 11cm loaf tin (4.5 x 8 x 4.5 inch) with parchment paper. Preheat the oven to 180°C (350°F).
• In a large mixing bowl add eggs, macadamia nut butter, salt, baking powder, cinnamon and nutmeg (if using, I use them to cover the eggy taste). Mix the ingredients with a whisk or an electric mixer (low speed) until just combined. Be careful not to overmix, otherwise the bread will get dense.
• Pour the mixture into the lined tin. If the tin has a lid, put it over. Bake for 35 minutes or until the surface turns golden brown, then remove the lid, bake for 10-15 minutes more. Insert a skewer into the centre of the bread. If the skrewer is clean, the bread is done. Please note that the baking time may vary depending on the oven you use or the portion of the ingredients.
• Let the bread stay in the oven for 15 minutes. After that you can serve it warm or at room temperature.