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half a loaf and 4 slices of nut-free keto bread resting on a wooden board with a bread knife dipped in butter

Nut-Free Keto Bread

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 12 slices 1x
  • Category: Baked Good
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


If you are looking for a nut-free and coconut-free keto bread recipe, you will love this one! Serve as the bread for your favorite keto sandwich or toast it up in the toaster and top with butter to enjoy for breakfast on-the-go.



  1. Preheat oven to 355 degrees. Line a 9.5″ x 5″ nonstick loaf pan with parchment paper.
  2. To a mixing bowl, using an electric mixer, mix together egg yolks, melted butter, and sesame oil until well-combined. Rinse and dry off beaters from electric mixer.
  3. To a separate dry mixing bowl, add egg whites and mix on high until very fluffy, about 1 minute (the more air in the egg whites, the lighter and fluffier the baked bread will be).
  4. In a separate large mixing bowl, whisk together dry ingredients. Pour in egg yolk mixture, half of the whipped egg whites, and half of the hot water. Using a dough attachment on electric mixer or using a stand mixer, mix ingredients together. As dough thickens, add remaining half of whipped egg whites and half of the hot water continue to mix until smooth and thick. Even when it looks combined, keep mixing for 2 minutes as the dough will continue to thicken. Allow to stand for 2 minutes.
  5. Using a rubber spatula coated in nonstick cooking spray, scrape dough into prepared loaf pan and spread into even layer. Transfer pan to oven to bake until a toothpick can be inserted and come out cleanly, about 1 hour, 15 minutes-1 hour, 20 minutes. Remove pan from oven and allow to sit at room temperature to fully firm up before slicing. This may take upwards of 1 hour.

Recipe Notes:

Temperature Of Eggs: To properly be incorporated into the dough, the eggs must be at room temperature.

Sesame Oil Substitution: If you do not have any sesame oil on-hand, or if you follow a primal diet and do not eat sesame oil, olive oil or butter can be substituted in here at a 1:1 ratio.

Ground Sunflower Seed Meal Substitution: If you do not have ground sunflower seed meal, you can, instead, use a blender and pulse raw sunflower seeds until ground into a fine flour. I would suggest using approximately 1 ⅓ cups (~195g) of sunflower seeds in place of the 1 ¾ cup ground sunflower seed meal to do this.

Psyllium Husk Powder Substitution: If you only have whole psyllium husk on-hand, simply put it in a blender and pulse to a powder. Once powdered, weigh the psyllium husk for the exact amount to be used in this recipe. Alternatively, if you don’t have any psyllium husk, powdered or whole, ground flax seeds or chia seeds that have been ground to a powder should work at a 1:1 ratio, but note that I have not personally tested this substitution.

Gluten-Free Baking Powder Substitution: You can try to sub in baking a combination of baking soda and an acid in place of baking powder, but I would personally recommend against it. If you wish to though, for the acid, I would use cream of tartar, vinegar, or lemon juice. Getting the proportion just right is the tricky part. Typically, I use 3/4 tsp of baking soda to 2 tsp cream of tartar or 1-2 tbsp vinegar or lemon juice. Note that I have not tried this substitution, but wanted to mention it here in case you decide to go this route. For a fail-safe method, I’d suggest just sticking with gluten-free baking powder!

Cooked Bread Appears Purple In Color: If your bread looks purple in color, it’s likely due to the brand of psyllium powder. If this happens, do not worry! It’s absolutely fine to eat and will taste just as intended.

Bread Turned Green In Some Spots: If you decide to use baking soda and cream of tartar instead of baking powder, your cooked bread may have specks of green. They’re completely edible and will taste just as intended.

Net Carbs: One serving, which is equivalent to 1 slice of bread, contains 2.8 grams of net carbs.

Room Temperature Storage: Store baked bread covered with a clean muslin cloth at room temperature for up to 3 days.

Freezer Storage: Store baked bread wrapped in parchment paper and placed in an airtight storage bag for up to 2 months.

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