A great low carb bread recipe is all you need to keep you focused on your low carb journey. With lots of low carb bread recipes all over the internet, I am yet to come across one that has both the right texture and the right taste. This low carb bread made with fathead dough is simply the best. Has no egg-y taste and hits the right spot for my bread cravings. This fathead bread recipe will surprise you at how close it is to regular bread and is about to become your favorite go to low carb bread recipe. The addition of yeast to the fathead dough makes all the difference.
Click here to Pin the best keto bread
If you’d like to jump to the recipe card, I would love you to know I usually include HELPFUL RECIPE TIPS in the body of the post to help you along which you can always refer to later.

Want to save this recipe?
Enter your email below and we’ll send it to your inbox right away! Plus you’ll get amazing low carb recipes & tips from us every week. Enjoy!
Low carb bread recipe ( Fathead bread )
Bread is one of the most loved and missed foods by low carbers / ketoers. Before going low carb I wasn't much of a bread person. But when I went keto and knew I couldn't have bread then the bread cravings started. I am sure you can relate.
I tried a variety of Low carb bread recipes I found all over the internet and on Pinterest and lots and lots of them tasted too eggy for my liking so I literally gave up trying any low carb bread.
Join our Free Low carb Support Group on Facebook!

Fathead dough bread recipe
In the course of my Low carb Journey, I heard about the fathead dough. The fathead dough is like the holy grail of low carb dough.
This dough is super amazing and when you try it, you will see you can do equally amazing things with this dough. I tried the fathead dough pizza and I loved it. The fathead burger buns and fathead hot dog buns are heavenly.
I decided I was going to put the fathead dough in a loaf pan and see what I get.. that's how this fathead dough bread recipe was born.

Developing the low carb fathead bread recipe
I had a bit of a challenge though, the pizza dough wasn't going to fill the loaf pan and a flat bread won't do the magic for making a sandwich the way I wanted to. Would it?
I decided to double the recipe and add some leavening agent in this case, baking powder. The leavening agent in regular high carb bread is yeast and yeast feeds on sugar*
Besides being a leavening agent, yeast also adds to the flavor profile of regular bread. And I needed that yeast flavor to help my cravings. Here's what I came up with.
I didn’t want to go the proofing route with this recipe since I would need water to proof the yeast and that would lead to addition of more almond flour to take care of the extra moisture which would invariably lead to a higher carb count per slice.
I figured I would just add the yeast as is since it’s the flavor I needed. It worked out perfectly.
* For your information it has been scientifically proven that Sugar used to proof yeast is eaten up by the yeast and leaves no traces of sugar after proofing. Meaning that depending on the recipe, you can actually add little sugar or honey ( about a teaspoon ) just enough to feed the yeast. The sugar is used up by the yeast and the bread will still be sugar free technically.
How to make the best keto / low carb bread with fathead dough
- Double the fat head dough recipe with some tweaks. ( I intentionally didn't double the cream cheese I left it the same and it worked fine... less fat calories I figured)
- Added yeast for flavor and baking powder as the leavening agent
- Finally I added some sweetener because the high carb counterpart of this low carb bread is sweetened
- My result: The Best homemade Low carb bread I have ever tasted. Trust this is not a hit and miss kind of recipe. I have tested and tried this recipe several times and it always comes out perfect. ?
- The biggest win for me is the fact that this bread doesn't taste eggy at all.
- This bread takes less than 40 mins to get ready from start to finish and you can make it ahead and freeze for later.

Tips to get your homemade Low carb bread recipe perfect every time.
- Use finely ground blanched almond flour.
- Use room temperature cream cheese so you can easily scoop it out with your Tablespoon
- Use fresh baking powder at least not more than 6 months old. ( Just to be on the safe side since i have used baking powder that's up to 8 months old and haven't had problems)
- I have used both room temperature eggs and cold eggs but I prefer to use cold eggs because it cools the dough making it easier to handle. it also reduces the chances of the heat from the dough cooking the eggs.
- Add the almond flour to the melted cheese first before adding the eggs.
- If you find the dough too sticky, wet your hands or let it rest its becomes easier to handle when its not hot. alternatively, chill in the refrigerator for 10 - 15 mins
This post may contain Affiliate links. Read full disclosure here.
Wanna make this keto bread?
Click on the links below to buy handy stuff to make the best low carb bread.
- Loaf pan this is the exact one I used
- Blanched Almond flour I use the Wellbees brand or Anthony's brand
- Yeast
- Erythritol
- Cream cheese
- Baking Powder
Hey Bread Lover If you loved this bread recipe, You will definitely love these other keto bread recipes on the blog.
- My fathead burger buns recipe ( never skip the bun again if you don't want to )
- My keto bread rolls recipe
- Hot dog bun recipe
- Pigs in a blanket
- Keto Almond Bread
FAQs
Q. Is Yeast Keto?
A. Yes Yeast can be used on a keto diet. A 7g packet of yeast which is equivalent to 2 ½ teaspoons contains about 2.7g Total carbs and 1.5g fiber, leaving you with 1.2g net carbs which when spread across the number of serving in a recipe becomes negligible.
The reason yeast wasn't used commonly in keto is because of the need for sugar which the yeast needs to feed on to rise. Due to further research, Yeast has found its way back into Keto baking because of the science behind proofing. It has been determined that yeast needs just a little amount of sugar ( which includes sugar containing substances like honey, maple syrup, inulin) to feed on. It which it eats up the sugar leaving no sugar after proofing.
In this keto bread recipe, the yeast is added to render flavor not as a rising agent hence the presence of baking powder.Therefore I didn't need to proof the yeast.
Q. Do I need to use parchment paper?
A. I have baked with and without parchment paper and the bread came out fine. If you are baking without parchment paper be sure to grease your loaf pan properly. If you noticed, my collage has a picture of both scenarios because I forgot to take a picture of when the bread with parchment paper was put it in the oven ?
Q. Why did my bread rise and fall?
A. Sometimes the bread may rise and fall post bake. Here are a few tips that will help.
- Adding 2 tablespoon of unflavored protein powder to the dough helps stabilize the bread post bake.
- Increase the almond flour by 2 -3 Tablespoons. This will create a firmer dough and stabilize the bread structure bear in mind that doing this would increase the carb count which you solve adjusting the serving size to one slice instead of two slices.
- You can also add 2 Tbspoons of coconut flour. this also creates a firmer dough and stabilizes the bread.
These tips always work but if doesn't, (which is very unlikely) That's ok. Your bread will still taste amazing.
Q. My bread didn't rise properly, what happened?
A. For this recipe and most other keto bread recipes, the size of the pan is very important. The smaller loaf pan the higher the rise. I highly recommend this pan as that's what I use for this bread. If you are using the right size of pan and the bread still doesn't rise then check that your baking powder isn't expired. If it actually did rise and fell post bake read the answer to the question above
Q. Can this bread be toasted?
A. Yes it can. It toasts very well.
Q. My bread is wet or gooey inside what did I do wrong?
A. One of my amazing readers had this complaint, I haven't experienced it but if you have, I have some suggestions to fix it.
- The dough may have been too wet so check that you measured your ingredients correctly. If you did and the dough is still too wet, add 2 Tablespoon of unflavored or 2 extra Tablespoons of Almond flour
- If you did the above and its still gooey, make sure you are baking at the right temperature. if you are, then bake for a little longer.
Q. Do I have to use yeast?
A. No you don't have to though I highly recommend you do because it adds a lot of flavor and makes your bread taste just like the regular bread you miss. Don't get me wrong, it still tastes great without yeast but tastes better with it in my opinion. I would suggest you use yeast the first time you are making the recipe then you can decide if you don't want to use it any more.
Q. Why is there no Sugar in this recipe how will the yeast proof?
A. The yeast in the recipe is there for flavor. It isn't the rising agent so you won't need to proof the yeast. The rising agent in this recipe is the baking powder.
Q. Why do you have both yeast and baking powder in this recipe?
A. Please read the answer to this above.
Q. Do I have to use Erythritol?
A. No you don't. If you like sweeter breads, then I would recommend it but if you don't then skip it.
Dear Low Carber, Here is the point where you subscribe to our newsletter so you don't miss a recipe because all these recipes will be up in the blog in due time. Want in? Subscribe here. It's FREE!! You need to try this bread as a grilled cheese sandwich OMG YUM!!!
Other keto Low carb bread recipes
- Almond flour bread
- Keto psyllium husks loaf
If you enjoyed this recipe, consider dropping me a comment below and rating it if you tried it out. Remember to share with your family, friends and in your favorite Facebook group. You never know who needs the perfect bread to stay on track.
Let's get to this amazing low carb bread recipe 😉
To a healthy lifestyle

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest updates!
Nutrition per Serving: (makes 6 Servings)
Calories: 332 | Total Fat: 27.2 | Carbs: 7.9g | Fibre: 3g | Protein: 17.6g | Net Carbs: 4.9g
If you would rather have 1 slice
Nutrition per Serving: (makes 12 Servings)
Calories: 166| Total Fat: 13.6g | Carbs: 4g | Fibre: 1.5g | Protein: 8.8g| Net Carbs: 2.5g
Click here to Pin the best keto bread

★ Did you make this recipe? Awesome! Please rate it by clicking the stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ below!

Best low carb bread
Ingredients
- 1 ½ cup almond flour
- 1 tablespoon Baking powder
- 2 ½ cup shredded Mozzarella cheese
- 2 Tb sp Cream cheese (scoop it when soft)
- 2 large Egg (beaten)
- 7 g active dry or instant dry yeast (optional but highly recommended)
- Sesame seeds (optional)
- 1 tablespoon erythritol (optional)
Instructions
- Preheat oven to 400ºF
- Mix dry ingredients ( almond flour, yeast, erythritol, and baking powder) together and set aside
- Put the cream cheese, and shredded Mozzarella cheese in a microwave safe bowl and microwave in 30 seconds iintervals until cheese is evenly melted. Remember to stir in between ( helps to distribute the heat. ) it usually takes me about 1 min 30 secs in total sometimes 2 mins.
- Pour dry ingredients into the microwaved cheese mix the and mix with your hands or with a spatula then add the cold eggs. Mix till a ball of dough forms
- Transfer to a loaf pan lined with parchment
- Sprinkle sesame seeds on top if using. Then bake in the oven for 12 to 15 mins or until the top is golden brown
- Bring out of the oven, allow to cool and enjoy.
Notes
- The dough can be sticky to handle, it will help is your hands are wet. If you find the dough isn't mixing well and is stringy because the cheese has cooled down a bit you can pop dough back into the microwave for 10 secs.
- If dough seems too wet, add 2 Tablespoon extra of almond flour or coconut flour. this would help to stabilize the bread because if the dough is too soft, it will rise but may fall post bake.
- Wet your hands and continue to mix. If after you wet your hands the dough is still difficult to handle, consider chilling the dough a bit in the refrigerator.
- To be sure your bread is fully cooked, stick a skewer in the center. If it comes out clean then you are good to go. If it's sticky, bake for 3 more minutes making a total of 18 mins.

Made this earlier and can’t wait to take eat it for
Breakfast ♥️ Thank you so much for making a non-eggy recipe! Wish i can send a photo !
Hi Debbie,
I wish you could see me doing a happy dance 💃🏽💃🏽 that’s awesome. You are very welcome. Thank you too for trusting me with your ingredients 😉.
You can send a picture to chichiugurublog@gmail.com
Make the subject of your email ‘Best low carb bread Recipe review’ and I will be more than happy post it right here.
If you prefer, you can also share the picture on Instagram and tag @lowcarbhealthclub so I can see it.
Enjoy your bread 😀
- Chichi
Chichi I made the bread again used a smaller pan. Eureka it turned out wonderfully and especially with the yeast it smells and tastes just like regular bread, yum! yum! yum!
My husband absolutely loves it. With all the different Keto bread recipes I’ve tried even though they tasted good they didn’t have the texture and flavor as regular yeast breads and it doesn’t take long to make it, easy peasy. Looks like I’m going to be making this bread quite often . Can the loaves be frozen. To make my sandwiches on larger slices I cut the loaf in half stand up on one end then slice it that way. You are a genius coming up with this recipe. I’m going to make your hot dog buns tomorrow & your pizza crust Thank you
Hi Lena,
Yayy!! 💃🏽💃🏽 I am so happy you tried it again and that it came out well for you. I knew you could do it.
Thank you for your kind words.
I love the method you used to slice the loaf for a sandwich that’s so cool. Thank you for sharing.
Yes the bread freezes very well. Wrap tightly in cling film. It can be frozen for up to a month. Allow to thaw completely in the refrigerator or on your counter top before warming in the microwave.
I would love it if you tried out the other recipes you listed. Feel free to reach out if you have questions.
Enjoy 😀
- Chichi
Made this today and it is AMAZING! However, not sure why but mine didn’t seem to rise at all. The height of it is probably 2 inches so it’s not quite like bread more like bread sticks. Any idea why this happened?
Hi Natasha,
I am happy you liked the taste. That’s step one solved 😀 Next let’s solve the height issue.
This bread (and some other keto breads) requires a specific size of loaf pan, which is smaller than the standard size. If you have a way of adjusting your standard loaf that would be fine as well. (I linked to the required pan in the blog post)
I think the pan size could have been why it wasn’t high enough. Let me know if you checked your pan size.
Thank you for dropping a comment I love to hear from my readers.
- Chichi
Glad I found this comment! I just finished making this and mine, too, was little. It tasted fine and I still sliced it into 12 pieces but they're pretty small pieces lol. Can't wait to try this again with a smaller loaf and see how it works. Thanks for posting this though. It was so easy to put together and tastes bread-like enough that I don't miss it!
Hi Chelsea,
Awesome! Thank you for letting me know. Happy you found the solution in the comments 😀. You are very welcome. Enjoy your bread 🙌🙌 stay safe and well!
- Chichi
I'm sorry if this question has been asked already but I was wondering do you think this could be made outside of a bread pan- for example shaped in to rolls for sandwiches?
Hi Melissa,
It’s ok to ask questions, no need to be sorry about it 😊I am here to help.
Yes you can make this into rolls for sandwiches. If you need to make it into rolls without a pan, I would recommend you add a bit more almond flour like 2 Tbsp to make sure the dough is firm enough not to spread and lose it’s shape while baking. Hope that helps.
- Chichi
You can check out these other fathead recipes
https://www.chichiuguru.com/keto-dinner-rolls/
https://www.chichiuguru.com/keto-hot-dog-buns-recipe/
https://www.chichiuguru.com/fathead-keto-burger-buns/
I really miss eating bread since being on keto, this is my first try making keto bread, I had to stop myself from eating the whole loaf, it is absolutely delicious. Thank you for the recipe, will definitely be making again.
Yayy!! That’s awesome Dawn! Happy you loved it. You are welcome. Thanks for letting me know 😊
- Chichi
Have you used just coconut flour? And if so what is the difference in amount. And taste ?also what size loaf pan do you use?
Hi Teresa,
Yes I have, in fact thanks for reminding me. I have it in my draft. I need to complete it and publish. I use 3/4 cup of coconut flour. It doesn’t have a Brown finish like the bread made with almond flour but tastes good. Has just a hint of the coconut taste
You only use 3/4 cup of coconut flour compared to 1 1/2 cups almond flour?
Hi Beth,
Coconut flour is more absorbent than almond flour and can’t be swapped out one for one. To make this recipe but free you need to swap out the 1 1/2 cup almond flour with 3/4 cup coconut flour and add an additional egg. Hope that helps.
-Chichi.
Stay safe
I didn’t see a question like this yet, but sorry if it’s already been asked: first, we love this recipe, and have made it many times. My bread always rises and browns very nicely, however upon cooling it never holds its shape. It always sinks in the middle as it cools. Is this normal? Is there any way to prevent it? I thought it was a cooking time issue, but apparently not. Still tastes amazing. I’d just love for it to hold its shape through the cooling process. Maybe I’m stressing over nothing.
Hi Mitch,
You don’t have to be sorry for asking a question. I am here to help in the best way I can.
Yes sometimes it does fall after baking. If that’s happening frequently to you, you need to add more almond flour about 2 to 3 Tablespoons extra.
The only thing is it will raise the carb count. But to keep the count lower, you can add 2 to 3 Tablespoons of ground golden flax meal instead of the extra almond flour. That almost always fixes the post bake sinking issue.
Also watch the video of the recipe to see the consistency of the dough before baking.
This question has been answered in the body of the post and also in the comments.
But if you took your time to drop me a comment I definitely don’t mind answering your question.
And yes it does taste amazing 😉. Thank you for your feedback. Enjoy! Stay safe!
- Chichi
Just made this and it’s pretty good and will do for what I’m looking for. I’ll need to buy a smaller pan so it’s higher. How do you store this bread - counter or fridge? Thanks for a great recipe!
Hi Amanda,
Happy to hear you liked the recipe and yes a smaller pan works best. I recommend slicing the bread storing in the refrigerator for up to a week and in the freezer tightly wrapped in cling film for up to 2 months. Stay safe and well!
- Chichi
This was incredible and even my non keto husband was in love with it. Thank you so much for creating this because now i need more almond flour to make every single recipe on your website!!!!
Hi Helen,
You are welcome. Happy you and your husband enjoyed the recipe. Everyone in my home absolutely loves this bread.
Oh yes! I would be happy to have you try more of my recipes. Thanks for your feedback. Stay safe!
-Chichi
Can you double the recipe for it to fit in a traditional loaf pan?
Hi Monique,
Yes you can. Make sure to watch the video for the consistency of the dough. The chances of it sinking in the middle is much higher with a larger loaf pan. The dough shouldn’t be too wet. Let me know if you have further questions.
-Chichi
Can I add sugar to proof the yeast and leave out the baking powder?
Hi Heather,
Yes you can, but that would depend on your dietary goals. I haven’t tried it with only yeast. When I tried proofing the yeast with sugar, I still added the baking powder. I guess I was trying to play safe. You can give it a go and let me know how it went. Thanks for dropping by. Stay safe!
- Chichi
Hello Chi Chi,
My loaf looked great coming out of the oven but as it cooled the middle sagged terribly. I added the 2 Tbs of coconut flour towards the end to reduce the stickiness prior to putting them in the loaf pan but to no avail.... help? However, the taste of the bread was great!
Thank you... Lee
Hi Lee,
Thank you for reaching out. Happy you liked the taste of the bread. Usually when you add more coconut flour or almond flour, it prevents the sagging at the middle or at worst reduces it to the barest minimum.
Did you use the right size of loaf pan. If yes maybe when next you are making it add a bit more almond flour (bear in mind that the more almond flour you add, the higher the carb content) This can be made into buns as well. Hope this answers your question. Feel free to reach out if you have further questions. Stay safe!
- Chichi
I made this bread today and it was so yummy. My picky husband and son both, ate it and wanted more.
Hi Kathy!
That’s like music to my ears. 💃🏽💃🏽Thank you for letting me know. Hope you get to try more recipes from the blog. Stay Safe!
- Chichi
Impressive best low carb bread recipes that we should try at home. This would surely mean a lot. Thanks for sharing this one out.
You are welcome 😀
Delicious! I love this recipe, I made a ham, cheese and egg sandwich with it and it tasted great. Thanks for the recipe!
Hi Katie,
Happy you liked it. I love ham cheese and egg sandwiches. Yum. You’ve got beautiful designs on your website. Love it!
-Chichi
I have tried many bread type recipes but find them dry and hard to swallow for some reason. Is this common with low carb and almond flour? I'm new to this so any advice would be great. I'm going to try your recipe hopefully my search will be over I hate wasting ingredients.
Hi Shawn,
Thank you for reaching out before trying this recipe. I can assure you that this bread will make a difference for you. It’s not dry at all and it’s not eggy. I am almost confident your search for homemade keto breads will end after trying this bread.
I say almost because in life, there will always be a percentage of people that will not like what the majority like. But I beg you not to miss this opportunity of trying this bread out. It will not disappoint.
These tips should help 1. Make sure to watch the video to see the consistency of the bread dough.
2. This bread requires a smaller loaf pan than the standard 8 by 4
3. Please use Mozzarella cheese that’s what I tested this recipe with.
4. The rising agent in this recipe is the baking powder the yeast is there for flavor.
5. I am here to help. Feel free to reach out if you have any question.
6. I would be happy if you shared an image of your bread with me on Instagram tag @thelowcarbmuse so I can see your amazing replication of this recipe ( not a tip I know lol)
Back to your question about low carbs breads and almond flour. Low carb baking Is a bit tricky because almond flour doesn’t act like wheat flour. The absence of gluten is also part of the problem. Most successful almond bread recipes have needed a lot of testing and tweaking to get something close to wheat flour breads.
One other thing to bear in mind is that homemade low carb breads will not be exactly the same as homemade regular breads because the ingredients are different. But be rest assured this recipe isn’t eggy or dry.
You can also read through the comments to hear what others have to say. Good luck and hope you give it a try. Can’t wait to ‘read’ the smile on your face 😀 Enjoy and stay safe!
Chichi
Would be happy if you subscribed to my channel and shared with family and friends. It’s free!
Please Subscribe here⬇️
https://www.youtube.com/channel/UCJ13yhLHNomrvHMQ6xjQH_Q
I plan on making this recipe his weekend. However, I plan on using my 13 x 4 x 4 Pullman pan so I can have perfect square slices for sandwiches. I am guessing that I’ll probably Need to double the recipe, right? Do I double all of the ingredients?
I have high hopes for this recipe! I will leave a review after I have tried it 😁
Hi Lauri,
That sounds like a good plan. Here is what I would suggest. Double the recipe but make it in 2 batches instead of a whole one batch. I feel it would work better that way.
After making the two separate batches, mix the dough together then fill the pan. Make sure to grease the cover of your Pullman pan before covering it so that the bread doesn’t stick to the top of your bread and ruin the perfect top.
I have never made this in a Pullman pan so I hope it turns out well for you. Another tip is to let it stay in the oven a little longer. Say 5 to 10 mins.
The reason being that the pan would be covered, therefore I wouldn’t want you to check it too early and ruin it.
Make sure to watch the video to see the consistency of the dough. If it’s too sticky, add more almond flour. Hope these tips help you. Looking forward to seeing the outcome. Good luck 😊
- Chichi
I just took this bread out of the oven like 20 minutes ago and OMG it’s SO GOOD. It’s soft and chewy and has that yeasty flavor real bread has! Mine did fall a little in the middle and I probably will double the recipe when I make it again as to fill up the bread pan more, but good lord, it is tasty! My search for a non-eggy low carb bread can now end. Thank you!
Hi Amanda,
I wish you could see me smiling while reading your feedback! I am happy you love the bread and yes your search for non-eggy low carb bread has ended as did mine lol!
Thank you for taking out time to leave me your feedback. I appreciate it. About the bread falling when it gets out of the oven. It happens sometimes especially when the loaf pan in too big.
Next time you could add a bit more almond flour to the dough to firm it up a bit more before baking. However increasing the quantity of Almond flour will increase the carb count.
You can watch the video to see the consistency of the dough. Hope that helps.
Enjoy your bread! 😀
-Chichi
Wow!!!
This bread turned out amazing! I’ve been on Keto for a few weeks now and was really craving bread. I came across this recipe and gave it a shot. So glad I did. I will say, I did not have Mozzarella on hand so I subbed out a Colby blend. It turned out so good and I could really taste the cheese. Next time I’ll make sure to grab mozz so I can try it that way as well. Yum!!!!
Hi Heather!
Thanks for taking out time to leave me a feedback! Happy you enjoyed the bread. I love it too. Thanks for letting me know another cheese worked! I am sure you would love it with mozzarella too! Enjoy 😊
Chichi
This looks perfect for me and I cannot wait to try it out... but there is one problem - I live in the uk and use weighing scales not cups to measure ingredients ( Please can anyone help me out in letting me know what the amounts are in grams)
Many thanks