“I hope you love these slices of olive and tomato bread! I make it in a skillet because I wanted something round to bake it in. You will love the smell of active dried yeast that is added to the bread because it smells so ‘bready’! However, I do go further by adding some baking powder for additional boost!” – Monya
“When I was younger, I was always asked to bring along a loaf of one of my “legendary” Beer Breads to friends and family BBQs. The flavour was indescribable and deserved its popularity. I even joked with everyone that I would leave the recipe in a Last Will and Testament for loved ones! After going keto, I often thought about that bread and hoped one day I would attempt a low carb version. Funnyman discovered SkinnyBrands® Lager. I immediately got to work! One bottle (330ml / 11.2 fl.oz) comes in at only 3g carbs per serving. As far as I know, SkinnnyBrands® is a UK company, so for my readers from other parts of the world, try this recipe using the lowest carb beer you can get your paws on. After a little research, Michelob Ultra comes in very low, so that may be a good option.” – Monya
“I often make this recipe in a small, square, microwave-friendly Tupperware, but I realise my readers may not have the same size I do. So, to simplify things, here is a version created in ramekins. This recipe make two ‘breads’ that are then sliced in half, yielding 4 thick slices in total (as pictured). The macros are calculated per mug ‘bread’ = 2 slices. I hope by now you have invested in an inexpensive set of universal measuring spoons, and remember that they should be levelled when measuring. I added a little sweetener to achieve a sweet ‘bread’ flavour and you would be happy to know there is no ‘eggy’ flavour.” – Monya
“This is a fantastic keto garlic bread using the fathead dough concept. This recipe will yield 12 slices and the macros have been calculated on one serving = 2 slices. If sealed well, almond flour will last a long time (I keep mine in the fridge). Be sure to also check out all the other Bread recipes on this site.” – Monya
“The Ham Gruyere Rolls I posted a while ago was so well-received, I decided to try a similar concept with homemade Pesto and Cheddar. I titled them “rustic” because they lop to the side after cooking. However, everything made at home with love looks a little imperfect!” – Monya
“Developing keto bread without using any form of gluten is not easy. Even Vital Wheat Gluten is used in the majority of store-bought ‘keto’ breads. My keto mixed seed bread is gluten-free, and very loosely based on the 90-second microwave bread on this site, but its baked in a (2lb) loaf tin . I liken this bread to what I remember rye bread being. Its fairly dense, but really delivers on flavour! UPDATE: I have taken this recipe off this blog because I worked hard to bring you a new-and-improved version that now features in my cookbook Keto Kitchen.” – Monya
“Afternoon Tea, anyone? These lovely little salmon sandwiches are made from slices of my Keto Soda Bread. The macros are calculated using cream cheese, but you could shave off more carbs by using use goat’s cheese. One serving = 2 slices, as pictured.” – Monya
“Even in Life Before Keto, I rarely ate bread. When I did indulge, I always regretted it afterwards. I felt bloated and miserable and wouldn’t poop for a week (no bacon butty is worth that! I have therefore never missed bread when starting keto. However, being human and all, the craving for a slice of toast with butter-and-Bovril still hits me every now and again! I am well-chuffed with this alternative! Give it a try and then pat yourself on the back for being so dedicated.” – Monya
“Another fab (and super-simple) idea using a slice of the Quick Keto Chia Bread. This keto toasted cheese and tomato uses strong Cheddar cheese and tomato. Its nothing fancy, but it will hit the spot. One serving is one open slice, as pictured, but double it up and have two if your daily macros allow it.” – Monya