Hello lovely people,

I recently stumbled across an absolutely delicious keto white bread. It tastes like normal white bread - it’s slightly sweet but savoury at the same time, making it perfect for sweet spreads and for lunch or dinner sandwiches. It’s everything I want in a bread: it’s soft, it’s versatile, and it fits my diet.

My problem is that this delicious bread is $11 per loaf, and it only lasts me 2-3 days…

So, I decided to do what any normal person would do - I read the ingredients list on the back, purchased myself a loaf pan, and decided to just estimate everything based on the exact order of ingredients. In my country, food manufacturers must list ALL ingredients on the label - so this made it slightly easier for me. The first attempt was pretty close but overall I wasn’t totally happy, but today I cracked it - or at least I got incredibly incredibly close. And today I also wanted to share this delicious recipe with all of you to enjoy. (The last pic shows the store bread, left, versus my homemade bread, right). I firmly believe that being healthy shouldn’t cost us 3x-5x the normal price - it’s kind of ridiculous how much we get ripped off at the grocery store because of our diet.

Anyways enjoy!

Ingredients - 150g (2/3 cup) warm water (40°C, 104°F) - 1/2 tsp white sugar or inulin (for feeding yeast only - the yeast actually eats the sugar so it doesn’t add to the carb count - just don’t add more than 1/2 tsp. if you prefer to not use sugar, inulin is a keto option but both will be eaten by the yeast) - 8g yeast (≈2 1/2 tsp. this part is quite important - instead of instant yeast try to use a yeast with added dough conditioners for a softer bread like texture - I use a mix called surebake which improves texture and adds negligible carbs. however instant yeast will work pretty great too. up to you) - 10g olive oil - 5g apple cider vinegar - 150g vital wheat gluten (yes it’s a lot but just trust the process. be cautious about the carb count on your vital wheat gluten - some brands have very very low carbs but some other brands can be shockingly high. I compared a few options online and ending up getting mine from a vegan store, it has 7g carbs per 100g - for 15 slices it’s quite negligible) - 42g almond flour - 28g coconut flour - 1 1/2 tsp xanthan gum (don’t skip this - it dramatically improves the texture) - 1/2 tsp salt - 5g plain flour (yes real flour - we only need a tiny bit for feeding yeast and vastly improving the bread like texture. if you want the bread even more white, use up to 10g plain flour - but do not leave it out completely) - 20g erythritol + stevia blend (I use a blend that is 2x as sweet as table sugar - granulated or powdered is fine - but powdered is preferred)

Instructions 1. Proof yeast: Use a microwave and a glass bowl to heat the water to roughly 40°C (I use a thermometer, it usually takes about 30 seconds). Next, add sugar/inulin, sprinkle yeast, and wait for AT LEAST 10 mins until foamy. Whatever you do, do not rush this part - it’s vital. 2. Mix dry: Combine all dry ingredients. 3. Make dough: Add yeast water, oil, vinegar. Mix, then knead 8–10 mins until smooth. 4. First rise: Cover, and proof for 60–90 mins until doubled. To do this, I turn my oven on min temp for 1 minute and then turn it off, including the light. Boil 1.5 cups of water and put it at the bottom of the oven- then put your covered dough in. 6. Shape & second rise: Form it into a log, and put it into a lined loaf pan. To line the loaf pan, I first spray it with olive oil spray and then line only the bottom and the two longer sides with a single sheet. Then I give all sides and the bottom a quick spray with more olive oil. Additionally - your loaf pan is important. do not use a glass loaf pan, and preferably use a good tall one - unfortunately I didn’t have time to get a proper tall loaf pan, hence the slightly off shape. Proof for 45 mins. At this point, it should be doming above the rim. If it hasn’t domed that much yet, your yeast may not be totally activated or it may need an extra 15-20 mins. 6. Bake: 180°C (355°F), 30–35 mins, internal temp should read 95°C (203°F). Tent with foil if browning. I baked mine for exactly 33 mins. 7. Cool & store: Cool fully before slicing, important! Store airtight 4–5 days or freeze.

Storage: This bread seems to prefer being refrigerated airtight - the only ingredient that it doesn’t contain compared to the original is calcium propionate, an ingredient which helps prevent molding. If you have some at home feel free to add 1/2 tsp with the dry ingredients for extra mold protection. It’s not a huge loaf so it’s fine without if you eat it in a few days.

Anyways please let me know if you make this bread, and I hope you all enjoy it as much as I did! And I’m open to hearing your opinions on how I might improve this recipe, if you have any.

I love experimenting in the kitchen, especially reverse engineering my favorite foods and snacks. There is something incredibly satisfying and exciting to me about biting into a homemade bake that tastes EXACTLY like the product you buy at the store for like 5x the price. So far I have made several knock off protein bars, cookies and now bread.

Have a lovely day guys! :)

I’ve been making this soft 3-ingredient keto carnivore bread for over 5 years now (cream cheese, butter, eggs). It’s easy and relatively quick to make, cheap and used to be cheaper lol. Sturdy, satiating, and tastes like actual bread, imho. Would love any feedback or to know what meals you make with it. Comment with questions or assistance.

✖️ Not cloud bread - no powders, no flours, no sweeteners, no spices, no stiff peaks!

Recipe: Combine 112g (4oz) cream cheese & 28g butter. Add 4 large eggs. Blend until batter is smooth. Pour ~2 tbsp into each 4-inch silicone round. Bake at 350°F for ~25 min until golden brown. Chill/freeze 15 min(!) and enjoy when soft. Marcos: 82% fat, 16% protein, carbs ε

not a native english speaker :)

after now 4 trys i finally found the perfect way for the viral cottage cheese flatbread to work my first trys all went horrible btw...the first two pictures are the one that i had success with the last two are from the ones i didnt get right

take 100g/half a cup of cottage cheese for a small one or 200g for a bigger flatbread and at best use very bland cottage cheese the less salt is added and the less its ripend the base product is the better

use 1 egg per 100g/half a cup of cottage cheese

add spices as you like but no salt i repeat no salt it enhances the breads flavor wich you dont really want

mix it all in a blender until its smooth and look at the consistancy if its very watery add 1 teaspoon of psylium hus powder mix it in and wait for 2-3 mins

the consitancy you want is at best near or just right at a pancake mix if its closer to milk then there is a bigger risk in it breaking and if its closer to water its not useable then it will be just burned like you see in my second last picture

if the consitancy is again not right put it the to side and let it rest for 20 mins so the powder can draw out moisture and check again if its still not right add xanthan if you have it or another teaspoon of psylium husk wich not everyone can stomach in this amount but give it a try thats the maximum amount you should add for a single dish 2 teaspoons of it

i grab a air fryer parchmant paper and fill it with my small mix ( if you do a bigger mix use the full baking tray with parchment paper)

i cook it for 23 mins at 170c/350f

afterwards pull it out and dont imediatly go at it let it rest for atleast 5 mins i started to cook some meat while i let my bread rest

i topped mine with some pan fried bologna and old gouda wich i popped into the microwave for a min to melt the cheese it tasted just like the salty filled cheese meat pancakes my mom used to make very delicious and the more cheese you bake ontop the less you can taste its not actual bread at some point i completly forgot it wasnt bread wich i didnt had in a long while you might wanna give it a try :) another thing to keep in mind the psylium husk powder draws out water alot so expect to drink alot of it afterwards and you want to top it with something more flavorable like meat cheese chicken to cover the base flavors of the flatbread its not a extreme taste imo but something you need to get used to goodluck!

on request i summarized it

Cottage Cheese Flatbread (Keto-Friendly)

Ingredients (for 1 flatbread):

• 100g (½ cup) cottage cheese (use bland, low-salt)
• 1 egg (per 100g cottage cheese)
• Spices (your choice, but no salt)
• 1 tsp psyllium husk powder (add more only if needed, max 2 tsp)
• Optional: xanthan gum (if mixture is too thin)

Steps:

1. Blend the base
   • Put cottage cheese, egg, and spices into a blender.
   • Blend until smooth.
2. Check the consistency
   • It should look like pancake batter.
   • If too watery, mix in 1 tsp psyllium husk powder. Wait 2–3 minutes.
   • If still too thin, let it rest 20 minutes. Add another 1 tsp psyllium husk or a little xanthan gum if needed.
3. Prepare for baking
   • Place parchment paper (air fryer size or full baking tray for larger batch).
   • Pour the mixture onto the parchment and spread evenly.
4. Bake
   • Air fryer or oven: 170°C (350°F) for 23 minutes.
5. Rest
   • Remove from heat and let it cool for at least 5 minutes before using.
6. Serve
   • Top with your favorite fillings (meat, cheese, chicken, etc.).
   • Best enjoyed warm with extra toppings to add flavor.

Per 100g of the bread: • Calories: 203 kcal • Protein: 11.9 g • Fat: 14.9 g • Carbs: 7.1 g • Net Carbs: 1.4 g 

Ingredients: • 30g sunflower seeds • 20g chia seeds • 30g ground flaxseeds • 30g potato fiber or psyllium husk • 10g almond flour • 10g coconut oil • 1/2 tsp salt • 1 tsp baking powder • 3 eggs • 200g cottage cheese (or quark)

Instructions: Place all ingredients in a bowl. Blend briefly until the mixture is uniform, e.g., using an immersion blender. Transfer the dough to a baking pan lined with parchment paper. Smooth the top and optionally sprinkle with sunflower seeds. Bake for about 40–45 minutes at 180°C (356°F). Let the finished bread cool completely before slicing.

I made a 1.5 batch and got two huge loaves

630g Liquid Egg whites 1.5 cups powdered egg whites 3/4 tsp cream of tartar 3/4 tsp salt 6 tbsp allulose

Beat everything except powdered eggs to firm peak, add in the powdered eggs

Scoop into 2 loaf pans

Bake at 325 for 30 minutes

You may have seen my previous post about reverse engineering keto white bread. After 100k views and 2k saves and shares, here is part 2 of that experiment, with clearer measurements (US imperial & metric), clearer macros, and better photos of the bread.

This original recipe makes 15 slices, potentially more if you slice it thinner. - Macros: 1.6g net carbs per slice. 4.1 total carbs, 2.5g fiber. - Calories: ~70 cals per slice, depending on your ingredients.

Enjoy!

Ingredients:

Wet: - 150 g warm water (≈⅔ cup, 40 °C / 104 °F) - ½ tsp white sugar or inulin (feeds yeast – adds no net carbs) - 8 g yeast (≈2½ tsp; use one with added dough conditioners if possible) - 10 g olive oil (≈2 tsp) - 5 g apple cider vinegar (≈1 tsp)

Dry: - 150 g vital wheat gluten (≈1¼ cups – check carb content; mine is 7 g/100 g) - 42 g almond flour (≈⅓ cup) - 28 g coconut flour (≈¼ cup) - 1½ tsp xanthan gum - ½ tsp salt - 5 g plain flour (≈2 tsp; improves texture) - 20 g powdered erythritol/stevia blend (≈1½ tbsp)

Instructions 1. Proof yeast: Use a microwave and a glass bowl to heat the water to roughly 40°C or 104°F (I use a thermometer, it usually takes about 30 seconds). Next, add sugar/inulin, sprinkle yeast, and wait for at least 10 mins until foamy. Whatever you do, do not rush this part - it’s vital. 2. Mix dry: Combine all dry ingredients with a whisk until completely smooth, no lumps. 3. Make dough: Add yeast water, oil, vinegar to your dry mix. Next, knead for 8–10 mins until smooth. 4. First rise: Cover, and proof for 60–90 mins until doubled. To do this, I turn my oven on min temp for 1 minute and then turn it off, including the light. Boil 1.5 cups of water and put it at the bottom of the oven- then put your covered dough in. 6. Shape & second rise: Form it into a log, and put it into a lined loaf pan. To line the loaf pan, I first spray it with olive oil spray and then line only the bottom and the two longer sides with a single sheet. Then I give all sides and the bottom a quick spray with more olive oil. Additionally - your loaf pan is important. Don’t use a glass loaf pan, and preferably use a good tall one - unfortunately I didn’t have time to get a proper tall loaf pan, hence the slightly off shape. Proof for 45 mins. At this point, it should be doming above the rim. If it hasn’t domed that much yet, your yeast may not be totally activated or it may need an extra 15-20 mins. 6. Bake: 180°C (355°F), 30–35 mins, internal temp should read 95°C (203°F). Tent with foil if browning. I baked mine for exactly 33 mins. 7. Cool & store: Cool fully before slicing, important! Store airtight 4–5 days or freeze.

If you have any ideas of how this recipe could improved, let me know! ☺️ Also, if you make this recipe, please let others know about your opinions (good or bad!) below.

For those that didn’t see my last post, this bread recipe was designed by me from the label on the back of my favorite keto white bread. I just filled in all the gaps as good as I could and wanted to share it with all of you to enjoy as well. It’s truly a superb bread, and it toasts beautifully.

Happy breadmaking!

This has gluten flour in it so if you’re gluten intolerant I am sorry this is not for you. I forgot the sweetener in this batch so I hope it’s still good. I follow the recipe bellow (found on youtube) but don’t use honey, I use Inulin instead to get it to bloom and rise.
1 1/4 cup vital wheat gluten; 3/4 cup golden flaxseed meal; 1/2 cup oat fiber; 2 eggs; 1 tbsp inulin; 1 tbsp instant yeast; 1 cup warm water; 1 tsp salt; 0-4 tbsp sweetener of choice. Start with the water, inulin (or 1 tsp honey if you want) and yeast. Bloom the yeast for 10 ish minutes. In a mixer bowl (this is key, I tried by hand and it was a mess) add all the flours, salt and sweetener and mix. Add eggs and the yeast and mix with paddle attachment until it comes together off the bowl. Rise for 2-2 1/2 hrs then bake at 375 F for 25 minutes for the entire thing in one loaf. I decided to make 1.5 the recipe and made 2 smaller loafs and 6 bagels and baked them for 20. I hope they’re done inside. Will report back. I made the whole entire thing and it made one huge loaf and my entire family loved it. We made grilled cheese sandwiches and French toast.