I finally made the decision to give the over 1,000 food requests for a recipe for grain-free butter bread after some hesitation. And it surpassed my hopes! It won’t be true bread if there isn’t yeast and wheat flour. However, this is definitely worth a try if you’re off carbohydrates and have been daydreaming about a beautiful slice of buttered toast with your eggs. It has a taste that is generally unremarkable, a very light egginess, a mild almond flavor, and a texture that is similar to a particularly wet, spongy white bread.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 6 large eggs
- 1 ½ cups finely ground almond flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- ¼ cup melted butter
- ⅛ teaspoon cream of tartar
Instructions
- Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
- Place almond flour in a food processor. Add baking powder, salt, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
- Sprinkle cream of tartar into egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
- Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.
- Will it toast? Yes! Even better, top the bread with sliced strawberries. To run with this strawberry shortcake idea, you could add a spoon of sugar to the batter, and you’d just be some whipped cream away from a pretty decent, low-carb treat.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 506 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Surprisingly good! I found there was too much salt for me, so I will probably only use 1/2 tsp next time. I don’t think it needs to be mixed in a food processor. . I will try mixing it with a hand-held mixer. Way less clean up! I used a glass loaf pan, so it puffed way up. Completely forgot to lower the oven temp! Overall, I really liked it and will definitely make again! Thanks for posting!
I thought this bread was pretty good – not great. There is more than a “faint eggy taste” as described and I’m fine with that – I just would prefer more realistic descriptions. My bread didn’t turn out as pretty as some of the pictures, but that could have been my own fault. I may not have completely incorporated all of the meringue, leading to some white spots in the loaf due to worries about it not having enough air to be somewhat fluffy. However, it still turned out pretty good with a nice rise – although it fell some as it cooled. It’s kind of like a mixture between an angel food cake & a pound cake as far as texture goes. I might make this again, but I’m still on the look out for a more “bready” keto-friendly bread.
I was a little disappointed. The bread was a little salty and didn’t rise well. I was hoping for a nice loaf of bread and it ended up to be only about 2″ high. It did have a good texture. I will make it again with less salt and some xanthan gum to maybe get more of a rise.
Not bad, Chef John. Toasted up nicely and does satisfy the bread craving when cutting carbs. Next time I’ll add some sugar and cinnamon.
I really like this bread, it’s my treat every morning to make me feel like I get to have bread while trying the Keto plan. My only gripe is it is really not suitable for sandwiches. Anybody who comes up with that has my total adoration. But thank you Chef John, your recipes never fail! PS- watch the salt, it might be too much for some.
I made Chef John’s Grain-Free Butter Bread. Let me tell you, I love it! I’ve be eating low carb for 8 months. Even tho the flavor of this bread reminds me of pate choix (not a bad thing in my opinion) the texture is close enough to classic bread to satisfy my desire for bread without ruining all my hard work. I will be making this more than once.
This smelled like eggs while baking and tasted a lot like eggs. It rose nicely in the oven but then deflated somewhat while cooling. Since I have lots of almond flour left I may try it again with some modifications in other reviews.
The only change I made was to omit salt as I used salted butter and they were perfect! I baked in muffin pan and it took only 15-ish minutes (toothpick method). I was surprised how beautiful and great tasting they were. Also these do not taste anything like white bread. They are a little spongy and eggy in taste and texture but good.
So easy to make, especially with Chef Johns easy to follow videos! Made it exactly as directed and it was perfect!!
it requires some major alteration for our taste but is absolutely great . cut the salt in half add 1 tsp sugar increase the butter to 1 full stick, we have also made it with apple butter and cinnamon and plan to do other stuff. this has completely replace regular bread in our house
Perfect! Exactly what I was looking for! Chef John never fails!
Labeling this ‘butter bread’ makes it sound delicious. It tastes like ‘egg loaf.’ I followed the recipe exactly.
I agreed with another review about cutting back to 1/4 tsp of salt. I really enjoy this bread for toasting. It is a perfect keto bread for the morning crave for toast.
I just started on a Keto diet — SERIOUSLY missing SOMETHING to sop up my egg yolks — this is it! Is it just like bread — NO — but if you are cutting carbs and need a bread-like item to poke in your eggs or to make a toasted cheese open-faced sandwich or a BLT. . . . This is a pretty darn good alternative — and it has a neutral flavor with the texture of corn bread. Thank You Chef John, as always, your recipes are wonderful and this one is no exception!
I added a couple tablespoons of powdered erythritol just to add a touch of sweetness since most bread has a little sweetener in it. I also added a bit of water to make up for the extra ingredient. This was delicious! It has a nice crumb, it holds together, it’s very tender and I made a sandwich that I thoroughly enjoyed! I am going to add more sweetener and maybe some cinnamon but definitely some vanilla and make a quick bread because it will be wonderful like a vanilla butter cake. I will be making this again and again and I have already sent the recipe to someone else that I know will love it! I visit all recipes frequently and love the variety that I find
This base recipe is delicious. I took another person’s idea of adding 3 tablespoons of honey, an additional 1/2 tsp of baking powder, and 1/4 tsp vanilla. Instead of adding 1 tsp of salt, I added 1/4 tsp of Himalayan pink salt and I used Vegan butter by Miyoko which has sodium already in it. My husband didn’t like it because it taste like egg to him. But I loved it. And my stomach did not become bloated after eating a slither of it. This right here is a keeper. It took 10 min for my egg whites to peak using a hand whisk. But it was all worth it for these results. I almost over baked the bread. I took the bread out about 3 min before it was scheduled. I think I could have taken it out about 5-7 min early using a gas stove.
I’ve made this several times and the review never appears. I suggest as others have commented that you use a small (4×8) loaf pan , which is not specified one way or the other in the recipe. How is it that is not given in many recipes? Pretty good. I did not change the salt amount.
I wanted very much to like this recipe but it was just too eggy for me. I reduced the salt like others have suggested and that was good. Excellent lightness though. Just too eggy.
This bread came out great however to get away from the eggy smell and flavour I used llime / Lemon peel added while mixing the egg yoke then took it out of the batter before baking.
I thought this turned out great. Texture was good, better than expected. I used unsalted butter but it was still a little salty for my taste. I will reduce the added salt next time I make it.
I didn’t really like this bread. Hubby also didn’t like it. Thanks for sharing though.