Joey Rubino

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XO Keto Bread

By on April 15, 2018


XO Keto Bread

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 18 slices
Calories 100 kcal


  • 1 Cup Almond Flour (96 grams)
  • 1/2 Cup Coconut Flour (64 grams)
  • 6 Large Organic Brown Eggs
  • 4 tbsp Kerrygold Salted Butter (Melted) (60 grams)
  • 1 tbsp Baking Powder (13 grams)
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Himalayan Pink Salt (2 grams)
  • 8 Drops Liquid Stevia


  1. Preheat oven to 380 degrees

    Separate the egg whites from the yolks of 6 Eggs. Adding 1/2 tsp Cream of Tartar to the whites, whisk until you get stiff peaks and can safely turn bowl upside down.

    In food processor combine on low setting the 6 egg yolks, 60g of melted butter, 1 cup of almond flour, 1/2 cup of coconut flour, 1 tbsp baking powder, 1/4 tsp salt and 8 drops of liquid stevia.

    Now Incorporate 3/4 of the egg white mix being careful not to overmix as this is what gives the bread it’s rise.

    Gently Fold in remaining egg white mix with a spatula

    Pour The mixture into a small 1.5 quart loaf dish that you have buttered so loaf doesn’t stick and bake at 380 for 30 minutes.

    Remove from dish and Place on a cooling rack for 30 minutes and done!

Recipe Notes

Store in fridge in an air tight container

Cut slices as needed

Lasts about 2 weeks without going bad

You can toast it, melt cheese on it , make an Egg & Bacon sandwich, make avocado toast – the list of possibilities is endless

I plan to incorporate rosemary and olives to this recipe the next time I make it to see if I can make an olive bread – let’s see what happens!

If you try this recipe – let us know what you think, if you made any changes, what ingredients you added – share you thoughts in the comments below think lets see what happens

XO Logan

Keto Bread nutritional facts