If you’re following a keto or low-carb lifestyle, you already know how hard it is to find bread that actually tastes good, has a satisfying texture, and doesn’t spike your carbs.
That’s where Dr. Berg’s Keto Bread comes in—a simple, nutrient-dense loaf made with wholesome ingredients like almond flour, eggs, and healthy fats. No wheat, no sugar, and no guilt.
This recipe is inspired by Dr. Eric Berg’s popular version, which has become a go-to for many keto eaters because of how easy and versatile it is.
It works for sandwiches, toast, or a side with soup—and most importantly, it’s moist, not eggy, and bakes up beautifully with a real bread-like texture.
Why You’ll Love This Recipe
You’ll love this keto bread because it’s practical, protein-rich, and incredibly satisfying. Each slice is packed with good fats and fiber, making it a filling option that won’t leave you missing traditional bread.
Unlike some low-carb recipes that come out rubbery or bland, this loaf is tender inside with a crisp crust—and it toasts beautifully! Plus, the prep is easy, the ingredients are simple, and you can have it on the table in under an hour.
Whether you’re new to keto or a seasoned pro, this recipe will earn a permanent place in your meal rotation.
What You’ll Need
- 2 cups almond flour
- ¼ cup ground golden flaxseed (optional for texture)
- 2 tsp baking powder
- ½ tsp sea salt
- 6 large eggs
- ¼ cup melted butter or coconut oil
- 1 tsp apple cider vinegar
- Optional: ½ tsp garlic powder or Italian herbs for added flavor
Pro Tips
- Room temperature eggs mix better and help create a lighter texture.
- Use parchment paper in your loaf pan for easy removal.
- Let the bread cool completely before slicing to avoid crumbling.
- Add seasoning like rosemary or garlic powder for a savory twist.
- Toast it! This bread is excellent when lightly toasted with butter or avocado.
Tools You’ll Need
- Medium mixing bowl
- Whisk or hand mixer
- 8×4-inch loaf pan
- Parchment paper
- Measuring spoons and cups
- Silicone spatula
Substitutions and Variations
- Nut-free? Use sunflower seed flour instead of almond flour.
- Dairy-free? Swap butter for coconut oil or avocado oil.
- Add-ins: Mix in ¼ cup shredded cheese, chopped olives, or herbs.
- Egg sensitivity? You can try egg replacers, but the texture will change—best with real eggs.
Make Ahead Tips
- Bake and store: Make the loaf ahead and store in the fridge for up to 5 days.
- Slice and freeze: Slice cooled bread, layer with parchment, and freeze in a zip bag.
- Reheat: Toast slices directly from frozen or warm briefly in a skillet.
How to Make Dr. Berg’s Keto Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F. Line an 8×4-inch loaf pan with parchment paper or grease well.
Step 2: Mix Dry Ingredients
In a large bowl, combine almond flour, flaxseed, baking powder, salt, and optional seasonings. Stir to combine.
Step 3: Whisk Wet Ingredients
In another bowl, whisk eggs, melted butter (or oil), and apple cider vinegar until smooth.
Step 4: Combine and Mix
Pour the wet ingredients into the dry. Stir until a smooth batter forms. It should be thick but pourable.
Step 5: Bake
Pour batter into prepared pan. Smooth the top. Bake for 40–45 minutes or until golden and a toothpick comes out clean.
Step 6: Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Leftovers and Storage
- Fridge: Store in an airtight container or bag for up to 5 days.
- Freeze: Freeze slices individually wrapped and toast as needed.
- Reheat: Best served toasted or lightly warmed to bring back texture.
Recipe FAQs
1. Does this bread taste eggy?
Not if you follow the recipe closely and let it cool fully—it has a mild, buttery flavor and good crumb.
2. Can I use coconut flour instead of almond flour?
Not directly—coconut flour is more absorbent and requires a totally different ratio.
3. Can I make it in a muffin pan?
Yes! Spoon batter into greased muffin cups and bake for 20–25 minutes.
4. What’s the texture like?
It’s soft and springy, more like sandwich bread than dense low-carb loaves.
Golden Loaf, Clean Ingredients, Zero Guilt
This Dr. Berg-inspired keto bread brings all the satisfaction of traditional bread without the carbs. Whether you’re toasting it for breakfast, making a quick sandwich, or serving it warm with soup, it’s the kind of recipe that makes keto feel easy, cozy, and totally delicious.
Try it out, and don’t forget to leave a comment—did you add herbs, toast it up, or pair it with avocado? I’d love to hear how you made it yours.
