This easy flourless keto bread made with macadamia nut butter needs only 4 ingredients and 5 minutes of prep. Enjoy this fluffy, soft, low-carb, and gluten-free bread without any fuss!
Some people don’t recommend eating baked goods on a keto diet, even keto-friendly ones. But it’s not easy to live a “no-bread” life when you’ve been eating bread for over 20 years! I don’t eat bread as often as I did before going keto, but I still want a slice from time to time.
WHY USE MACADAMIA NUT BUTTER FOR THE BREAD?
I’ve tried tahini and almond butter for this recipe, but macadamia nut butter produced the softest texture, likely because of its high fat content.
To reduce inflammation, I pay more attention to food choices. Besides omitting sugar from my diet, I eat fewer nuts and nightshade vegetables. When I do use nuts in my recipes or as snacks, I prefer macadamia nuts, which have the best omega 3:6 ratio among all nuts. In this recipe, I use my homemade macadamia nut butter.
Like almonds, hazelnuts, and pecans, macadamia nuts are packed with healthy unsaturated fat and rich in fiber and antioxidants. What makes macadamia nuts special is their very low net carb count — perfect for a keto-friendly bread!
HOW TO MAKE THIS EASY FLOURLESS KETO BREAD
Just 4 simple steps for this delicious bread!
STEP 1 — Line an 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 with a whisk or an electric mixer on low speed until just combined. Be careful not to overmix, or the bread will turn out dense.
STEP 3 — Pour the batter into the lined tin. If the tin has a lid, place it on top. Bake for 35 minutes or until the surface turns golden brown, then remove the lid and bake for 10–15 minutes more. Insert a skewer into the center of the bread — if it comes out clean, the bread is done.
STEP 4 — Let the bread rest in the oven for 15 minutes. After that, serve it warm or at room temperature.
CAN I USE OTHER NUT BUTTER FOR THIS KETO BREAD?
You can use other nut or seed butters for this recipe. I’ve tried tahini and almond butter. I personally don’t prefer tahini — the flavor is a bit plain with a mild bitter taste. If you’re on a low-carb or keto diet, keep in mind that some nuts are quite high in carbs.
IS IT POSSIBLE TO MAKE A VEGAN VERSION?
I haven’t tried using chia eggs or flax eggs as a substitute for this recipe, but if you’re looking for a vegan keto bread, I recommend trying this Vegan Keto Bread Buns With Black Sesame Powder.
WAYS TO SERVE THIS KETO BREAD
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Toast with Poached Eggs and Avocado: my favorite breakfast combination.
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French Toast: dip the bread slices into beaten eggs and pan-fry until golden brown.
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Meal-Prep Sandwiches: on a low-carb or keto diet, meal prep is part of life. These make quick and delicious sandwiches for your lunch box.
TIPS FOR MAKING THIS FLOURLESS KETO BREAD
- Use spices for a more bread-like flavor
Eggs are the main ingredient, so the bread has a strong eggy taste. I highly recommend adding cinnamon, nutmeg, cloves, or other spices to give it a classic spiced bread flavor.
- Pay attention to baking time
Baking time varies depending on your oven. It may take more or less time to get golden brown. Keep an eye on the bread while baking.
Also note that if you adjust the amount of ingredients, the baking time will change too.
- Do not overmix
Take extra care when mixing — since eggs are the main ingredient, overmixing will make the bread dense. Mix until just combined.
STORAGE
After removing from the oven, let the bread cool to room temperature, then serve right away or store in the refrigerator. It keeps in the refrigerator for up to two weeks.
