3 of the Best Keto Bread Recipes Around



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When I first started Keto, one of the things I thought I would have to give up forever was bread! And, trust me, I tried some of the quick bread or keto bread recipes that were not that great! When I first discovered this amazing keto bread recipe, it got me thinking — maybe I can have bread again! 

On our list today, we have a killer keto bagel recipe (tastes just like the real thing) and two quick, a cheesy biscuit recipe and a dinner roll you’ll really enjoy.

I want you to enjoy bread again! So here are some of my other favorite bread recipes that I’ve made and enjoy: 

The Amazing Keto Buns from Diet Doctor

These little buns are great for hamburger nights and will rock your world. I love to add the everything bagel spice to the top and make a batch of these at least once a week. I even serve this to non-keto followers with rave reviews. They freeze nicely too, so if you’re feeling productive, make a few batches and pull out of the freezer when ready. 

Keto Cloud Bread

Cloud bread has got to be one of the best things that has ever been invented. Made from whipping egg whites and baking in the oven, cloud bread is a great Keto alternative to your daily sandwich bread and doesn’t taste eggy at all. I love making a batch and letting my family go to town on their cloud bread sandwiches loading them up with nitrate-free lunchmeats, lettuce, tomatoes, onions,  mustard, pickles — sounds good, right?

Did Someone Say Chaffle?

In my favorite Keto Facebook group lately, the chaffle is such a hot topic. What is a chaffle? It’s an eggy, low-carb ‘waffle’ that can be used to replace bread for sandwiches, burgers, chicken burgers, salmon burgers and is usually made with eggs and cheese in a waffle iron. There’s a ton of chaffle recipes out there, but I like this one from Kasey Trenum, which tastes delicious and is super easy to make. There are a ton of variations as well, from savory to sweet, even some non-dairy, protein-packed ones that are sure to please. 

1) The Best Keto Bagel

This is one of the best Keto bagel recipes I know. You will swear it is the ‘real’ thing, but of course, this one is loaded with good ingredients that won’t send you into sugar-craving central. While this recipe does take some baking magic, you can easily freeze them ahead and pull out when you need. Tastes really great toasted with nut butter, or used as a replacement bread of your favorite sandwiches! Enjoy!

. . .

2) Low-Carb Cheddar Garlic Biscuits {copycat Red Lobster}

Okay. These low-carb cheddar biscuits will make you think you are eating the ones from a certain seafood chain, you know the ones loaded with calories they bring to your table? These are not only better for you, but better for your tastebuds too as they aren’t loaded with white flour and sodium. Make a batch anytime, they are quick and easy and sure to be a hit at your next dinner party!

These Keto cheddar garlic biscuits are really good and fit in to any Keto Diet WOE. With a carb count at under 2 grams (of net carbs), these are perfect!

Cheddar Garlic Biscuits

Low-Carb Cheddar Garlic Biscuits {copycat Red Lobster}

Course Side Dish
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 10
Calories 199kcal
Author Kendra Benson





  • Preheat the oven to 400°F. Generously grease 10 cups of a 12-cup muffin tin with avocado oil (or use nonstick liners, like foil or silicone). Set aside.
  • In a large mixing bowl, add the melted butter, sour cream, and eggs. Whisk them all together until it is very smooth, not chunky or lumpy at all.
  • Add in all the dry ingredients and mix together with a spoon or spatula (the mixture will get too thick for the whisk). until thoroughly combined and smooth. Fold in the shredded cheese.
  • Place approximately 1/4 cup of batter into each of the greased muffin cups (using a large cookie scoop for this ensures evenly distributed batter). Bake in the preheated oven for 10-12 minutes, or until the tops are golden and crispy and the inside is cooked through.
  • While the biscuits are baking, melt the 2 tablespoons of butter and stir in the salt, garlic, and parsley. Remove the cooked biscuits from the oven and brush the melted butter mixture on them right away.
  • Biscuits are best served hot (and eaten the same day), but can be made in advance (ideally, same day) and served at room temp or reheated for a few minutes in the oven.


Serving: 1biscuit | Calories: 199kcal | Carbohydrates: 4g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 194mg | Potassium: 144mg | Fiber: 2g | Vitamin A: 335IU | Calcium: 123mg | Iron: 0.9mg

3) Paleo Dinner Rolls

While these dinner rolls might be from our Paleo selections, they can be made low-carb enough to be Keto anytime and will certainly be a hit at your family dinner table anytime soon. Made with tapioca and arrowroot flours, they might not be suitable for the strict Keto follower but should be okay for an occasional bread craving for most low-carb fans. If you want to make them more Keto friendly, try substituting the tapioca and arrowroot flours with almond flour, you might want to add in a tbsp of Xanthan Gum to get the bready consistency.

I don’t care who you are, if you’ve ever eaten a piece of bread, a biscuit, a roll, anything bread-y, you will totally miss it once you decide you won’t/can’t eat it anymore. I spent 31 years eating bread and loving it. Yeah, I don’t care if you know how old I am. Anyway, bread, it’s delicious. But for a bunch of very good reasons, us paleo folk don’t eat it.

Some meals really could be made complete with a good biscuit or dinner roll. So when I came across . . .


Paleo Dinner Rolls

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Author Kendra Benson


  • 1 cup Tapioca or Arrowroot Starch
  • 1/4 - 1/3 cup Coconut Flour
  • 1 tsp Sea Salt
  • 1/2 cup Warm Water
  • 1/2 cup Olive or Avocado Oil
  • 1 Large Egg whisked


  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, use a wooden spoon to evenly combine starch, coconut flour, and salt. Slowly pour in water and oil, mixing until blended.
  • Add the egg and stir until combined. If the mixture is too wet, add more coconut flour as needed, 1 Tbsp at a time, waiting slightly between additions (this will give the coconut flour time to absorb the liquid and you can have a better gauge whether ore is needed or not).
  • Using a small cookie scoop, place balls of dough on the baking sheet an inch or so apart (these rolls do not spread).
  • Bake for 30-35 minutes, or until slightly browned on the bottom. Remove from baking sheet and serve warm.
  • Best eaten the same day.



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Last Updated 04/16/2020

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