Go Back
+ servings
A loaf of keto sandwich bread with several slices of bread rest on a bread board.

Keto Sandwich Bread

No ratings yet
Created by Mariam E.
If you are searching for a low carb sandwich bread that tastes great, has incredible texture and slices well for sandwiches, this easy keto bread recipe is for you! Keto sandwich bread is made with almond flour and ground flaxseeds then sweetened with just a touch of real maple syrup.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Lunch
Cuisine American
Servings 12 slices


  • 2 cups blanched almond flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 4 whole eggs at room temperature
  • 3 tablespoons ground flaxseed
  • ½ cup unsalted butter melted
  • ½ cup water
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame seeds


  • Preheat the oven to 350 degrees F. Grease a 9X5 loaf pan and cover it with parchment paper with extra hangings on the sides.
  • In a medium bowl, combine almond flour, baking powder and salt.
  • In a large bowl, beat the eggs using a hand mixer on a medium speed for 3-5 minutes. Add in the ground flaxseed, butter, water and maple syrup, continue beating for 2 more minutes until frothy.
  • Slowly add in the dry ingredients and mix until well combined. Transfer the batter to the prepared loaf pan and bake it for 40-45 minutes until the toothpick inserted in the middle comes out clean.
  • Allow the bread to cool and then slice and serve.


  • Use parchment paper to line the pan and allow a slight overhang. This will make removing the finished loaf from the pan super easy. 
  • Bring the eggs to room temperature.
  • Beat the flaxseed mixture until it is really frothy. 
  • Don’t undercook the bread. A toothpick should come out clean when the bread is done. Optionally, a thermometer inserted in the bread should read a minimum of 200 degrees F. 
  • Cooking times may vary slightly depending on your oven. If it takes a little longer than 45 minutes, don’t worry. 
  • Tent with foil halfway through baking, so the top doesn’t over brown while the bread cooks. 


Calories: 212kcal | Carbohydrates: 6g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 191mg | Potassium: 44mg | Fiber: 3g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.