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Keto Egg White Bread

This is the best keto egg white bread. It's different than cloud bread because it actually has the texture of traditional bread while keeping the lightness that egg whites offer.

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Yeast provides the main leavening to the bread but whipped egg whites provide additional rise as the bread bakes in the oven.

This bread is also made using heavy cream which gives the bread this amazing softness and richness. It's like biting into a cloud with the perfect amount of soft chew.

I wish I could describe how lovely the texture is. Basically the best comparison I can think of is a memory foam mattress. A regular mattress just springs back immediately. While memory foam keeps its shape for a while after pressure is applied. That's kind of what this bread is like.

As you take a bite, the soft bread doesn't immediately spring back, it sort of stays squished. It's heavenly.

It has this slight chew but is still so light. The bread also doesn't brown too quickly in the oven, which I love. You end up with this beautiful light golden brown loaf that looks amazing when brushed with some melted butter.

This is the type of low carb bread that even your kids and other non-keto family members will approve of!

My favourite way to eat it? Toast it and top it with same good old fashioned jam and peanut butter (natural and sugar free of course..)

Can I substitute the Keto Bread & Pastry Flour for almond flour or coconut flour?

No, unfortunately the Keto Bread and Pastry Flour is not an easy substitute. Almond Flour and Coconut Flour have a much denser texture and won't allow the loaf to rise properly. They also don't provide the same “airy” soft bread texture. I highly recommend checking out the other things you can make with my Keto Bread and Pastry Flour in the recipe index of my site as well as on the Pastry Flour Product Page if you are still unsure about purchasing it!

Can You Toast Keto Egg White Bread?

Yes! This bread can be toasted like traditional bread. It may take a little longer to get crispy but it will!

Tools I Used To Make Keto Egg White Bread

Mixing Bowls
Spatula
8×4 Inch Loaf Pan
Parchment Paper
Pastry Brush

Keto Egg White Bread Ingredients

Keto Bread and Pastry Flour – This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
Heavy Cream – This acts as the fat source in our bread and provides a delicious rich flavour and soft texture to our bread.
Dry Active Yeast – This is the leavener in our bread. Make sure your yeast is active by adding 1 tsp sugar and 1 tsp yeast to a cup of warm water. Leave it for 5 min. If it becomes frothy/bubbles up then it's active, if not, you need some new yeast!
Sugar – This is necessary for our bread to rise! The yeast consumes the sugar and converts it to CO2 and alcohol. So do not worry about this affecting your low carb diet.
Powdered Monkfruit Sweetener – This is my favourite sweetener in terms of taste and how well it blends into baked goods. You can use any you prefer but I highly recommend this one!
Egg Whites – A lot of the rise in this bread actually comes from the egg whites. It makes for a much lighter loaf than other keto bread recipes.
Salt
Olive Oil or Butter – I prefer oil for greasing the bowls/brushing the bread prior to baking but I like the flavour and shine butter provides to the loaf when brushed on after baking.

Tips For Making Keto Egg White Bread

Make sure your egg whites are at room temperature so they don't affect the yeast's ability to activate.
Make sure your yeast is active by adding 1 tsp sugar and 1 tsp yeast to a cup of warm water. Leave it for 5 min. If it becomes frothy/bubbles up then it's active, if not, you need some new yeast.
To keep yeast fresh, store it in a ziplock in the freezer and only take out the amount you need for a recipe.
When kneading this bread, be careful not to over-knead it. This flour is higher in gluten so it requires less kneading to reach the same consistency as traditional bread. I'd recommend kneading this bread by hand to prevent the risk of over-kneading with a stand-mixer.
For a taller loaf, make 1.5x this recipe in the same loaf pan.

How To Store Keto Egg White Bread

Store keto egg white bread in a ziplock at room temperature for up to 3 days.
OR freeze in a ziplock or airtight container between pieces of parchment/wax paper. Thaw at room temperature or toast from frozen.

Other Keto Bread Recipes You May Like:

Keto Sweetened Condensed Milk Bread
3 Ingredient Keto Flatbreads
Keto 1 Minute Microwave Bread
Keto Focaccia Bread
Easy Keto Bread
Keto Cloud Bread
90 Second Keto Bread In A Mug Recipe

The Best Keto Egg White Bread

Serves: 12 slices

Ingredients:

2/3 cup heavy cream, 155ml
1 tsp dry active yeast, 4g
1 tsp sugar, 4g
2 1/2 tbsp powdered monkfruit sweetener, 25g
4 large egg white (~1/2 cup egg whites), 130g
2 1/4 cups Keto Bread & Pastry Flour, 250g
1/2 tsp salt
Olive oil and/or butter for brushing

Directions:

Add the heavy cream to a small microwavable cup or bowl. Microwave for ~30s or until warm but not too hot that you can't comfortable put your finger in it.
Add the yeast, sugar and powdered monkfruit sweetener to the cream and use a fork to give everything a quick whisk.
Cover the cream mixture with plastic wrap and set aside.
In another large bowl, add the egg whites and beat until you can almost form soft peaks.
Add the cream mixture along with the keto flour to the egg whites. Sprinkle the salt on top.
Mix everything with a spatula until a dough starts to form. When it becomes too tough to stir, you can use your hands to begin kneading the dough together.
Knead the dough on a clean, greased surface for ~4-5minutes or just until it's relatively smooth, no longer sticking to your hands and you can form a ball.
Place the ball of dough in a clean, greased bowl and cover with plastic wrap. Set aside to rise somewhere warm for ~1 hour (it's okay if it doesn't double in size).
After an hour, remove the dough from the bowl and pour it out onto a clean greased surface.
Punch the dough down, then cover it with a large greased piece of parchment paper to prevent sticking. Roll the dough out into a rectangle about 12 x 9 inches big (doesn't need to be perfect).
Then roll the dough length to length like you would cinnamon rolls, tucking in the sides as you go.
Pinch the edge of the dough into the rest of the dough as best you can, then place the roll into a very well greased 8×4 inch loaf pan.
Brush the top of the dough with a bit of olive oil or butter and cover with plastic wrap once more. Set aside to rise somewhere warm for ~45 minutes. Meanwhile, pre-heat your oven to 350*F.
After rising, un-wrap the loaf pan and place it in the centre of the oven to bake for 4min at 350*F then reduce the temperature to 330*F and continue baking for another 22-23min or until quite golden brown on top.
Let the loaf cool for 5min then remove it from the pan (use a butter knife to go around the edges and under the bread as it may stick a little).
Place the loaf on a plate to cool. You can also brush it with some butter at this time, if you wish. Once fully cooled, you can slice and serve the loaf! Enjoy your Keto Egg White Bread!

Nutrition for 1 slice: 114 cals | 5.4g fat | 2.6 NET carbs | 9.4g protein | 5.4g fiber

Store keto egg white bread in a ziplock at room temperature for up to 3 days.

OR freeze in a ziplock or airtight container between pieces of parchment/wax paper. Thaw at room temperature or toast from frozen.

Print Recipe

5 from 3 votes

The Best Keto Egg White Bread

Soft, fluffy keto white bread made with egg whites and cream.

Prep Time15

Cook Time27

Rising Time1 45

Total Time2 27

Course: Appetizer, Breakfast, Snack

Keyword: easy keto bread, keto bread, keto white bread

Servings: slices

Calories: 114kcal

Ingredients

2/3 cup heavy cream 155ml
1 tsp dry active yeast 4g
1 tsp sugar 4g
2 1/2 tbsp powdered monkfruit sweetener 25g
4 large egg white ~1/2 cup egg whites, 130g
2 1/4 cups Keto Bread & Pastry Flour 250g
1/2 tsp salt
Olive oil and/or butter for brushing

Instructions

Add the heavy cream to a small microwavable cup or bowl. Microwave for ~30s or until warm but not too hot that you can't comfortable put your finger in it.
Add the yeast, sugar and powdered monkfruit sweetener to the cream and use a fork to give everything a quick whisk.
Cover the cream mixture with plastic wrap and set aside.
In another large bowl, add the egg whites and beat until you can almost form soft peaks.
Add the cream mixture along with the keto flour to the egg whites. Sprinkle the salt on top.
Mix everything with a spatula until a dough starts to form. When it becomes too tough to stir, you can use your hands to begin kneading the dough together.
Knead the dough on a clean, greased surface for ~4-5minutes or just until it's relatively smooth, no longer sticking to your hands and you can form a ball.
Place the ball of dough in a clean, greased bowl and cover with plastic wrap. Set aside to rise somewhere warm for ~1 hour (it's okay if it doesn't double in size).
After an hour, remove the dough from the bowl and pour it out onto a clean greased surface.
Punch the dough down, then cover it with a large greased piece of parchment paper to prevent sticking. Roll the dough out into a rectangle about 12 x 9 inches big (doesn't need to be perfect).
Then roll the dough length to length like you would cinnamon rolls, tucking in the sides as you go.
Pinch the edge of the dough into the rest of the dough as best you can, then place the roll into a very well greased 8x4 inch loaf pan.
Brush the top of the dough with a bit of olive oil or butter and cover with plastic wrap once more. Set aside to rise somewhere warm for ~45 minutes. Meanwhile, pre-heat your oven to 350*F.
After rising, unwrap the loaf pan and place it in the centre of the oven to bake for 4min at 350*F then reduce the temperature to 330*F and continue baking for another 22-23min or until quite golden brown on top.
Let the loaf cool for 5min then remove it from the pan (use a butter knife to go around the edges and under the bread as it may stick a little).
Place the loaf on a plate to cool. You can also brush it with some butter at this time, if you wish. Once fully cooled, you can slice and serve the loaf! Enjoy your Keto Egg White Bread!

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