Keto Butter Loaf

If you’re looking for a rich, buttery bread that fits perfectly into a low-carb lifestyle, this Keto Butter Loaf is a must-try. Soft, moist, and packed with buttery flavor, it’s ideal for breakfast, sandwiches, or serving alongside soups and salads. Made with almond flour and simple keto-friendly ingredients, this loaf is naturally gluten-free and easy to prepare.

Whether enjoyed warm with extra butter or toasted for a quick snack, this keto loaf is a delicious staple to keep on hand.

Why You’ll Love This Recipe

Low-carb and keto-friendly
Soft and buttery texture
Naturally gluten-free
Easy to make
Perfect for toast and sandwiches
Great for meal prep
Freezes well

Ingredients

2 cups almond flour
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon salt
5 large eggs, room temperature
½ cup unsalted butter, melted and slightly cooled
¼ cup heavy cream
1 teaspoon apple cider vinegar
1 teaspoon xanthan gum (optional, for a softer texture)

Optional Toppings

Melted butter
Sesame seeds
Poppy seeds
Everything bagel seasoning

Kitchen Equipment

8×4-inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Parchment paper
Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Line the loaf pan with parchment paper or lightly grease it with butter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

Almond flour
Coconut flour
Baking powder
Salt
Xanthan gum (if using)

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together:

Eggs
Melted butter
Heavy cream
Apple cider vinegar

Mix until smooth.

Step 4: Combine

Gradually add the wet ingredients to the dry ingredients.

Stir until a thick, smooth batter forms.

Let the batter rest for 3–5 minutes so the coconut flour can absorb moisture.

Step 5: Bake

Transfer the batter to the prepared loaf pan and smooth the top.

Bake for 45–55 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.

If the top browns too quickly, loosely cover it with foil during the last 15 minutes of baking.

Step 6: Cool

Allow the loaf to cool in the pan for 10 minutes.

Transfer it to a wire rack to cool completely before slicing.

Expert Tips

Use Room-Temperature Eggs

They blend more easily into the batter and help create a lighter texture.

Measure the Flours Carefully

Too much coconut flour can make the loaf dry, so level your measuring cups rather than packing the flour.

Don’t Slice While Hot

Letting the loaf cool completely helps it set and prevents it from crumbling.

Brush with Butter

For an extra buttery finish, brush the top with melted butter as soon as it comes out of the oven.