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Keto sandwich bread

February 15, 2015

Reinventing bread on keto is a big challenge, since you lack the ingredients that make regular bread as it is: puffy, crunchy crusted and so on. The keto sandwich bread we are talking about here is puffy, all right, and due to the many flavors I gave it, you can eat it as it is, a cheesy bun, or have it in the morning with some butter and bacon.


  • 4 eggs
  • 2 large tbsp sour cream
  • 50 grams almond flour
  • 50 grams coconut flour
  • 50-70 grams grated parmesan
  • 1/2 tsp baking powder
  • some Himalaya salt

Mix together the dry ingredients, then whisk the eggs with the sour cream and the parmesan. Add them over the flours and fold them well. In a flat tray covered with parchment paper, pour the batter and level it with a spoon (about 1/3 inch tall). Put it in the oven for about 20 minutes, at medium heat, or until the edges are golden. Take the tray out and leave it cool a bit, then, with a knife or some metal form cutters make your keto sandwich bread slices.


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2 comments + Add

  1. […] the bread buns with something more than the humble lettuce leaf. Thus, after cooking these amazing keto bread slices, I simply had to put a couple of hamburgers on the […]

  2. […] crust keto buns several months ago, when I got tired with the naked burgers I was eating, when the keto biscuits were not around. But they were quite caloric, since 3.5 ounces of almond meal have almost 700 […]

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