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Original Keto Bread - 16 oz
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$10.99
$9.99
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Original Keto Bread - 16 oz
Bread made from almond butter isn't a gimmick — it's the whole point. Original Keto Bread swaps out wheat flour, added sugar, and the xanthan or guar gum that prop up most gluten-free loaves for almond butter, eggs, golden flaxseed meal, and psyllium husk — ingredients you'd recognize from your own pantry, not a food-science lab. Every slice toasts, holds a sandwich, and doesn't apologize for being alternative bread.
- Sandwich-ready texture that holds together for toast, PB&J, or an open-faced avocado situation — without the crumble typical of grain-free loaves.
- Built on almond butter and psyllium husk instead of gums or fillers, so the ingredient list stays short and every item earns its place.
- Grain-free, dairy-free, and Paleo Certified — fits keto, paleo, and grain-free eating without asking you to compromise on what bread is supposed to do.
Most 'better-for-you' bread asks you to give something up — flavor, texture, the ability to make an actual sandwich. Original Keto Bread was built to not ask that of you.
Instead of wheat flour, this loaf starts with almond butter and eggs, bound together with golden flaxseed meal, arrowroot flour, and psyllium husk powder — no xanthan gum, no guar gum, no added sugar. Apple cider vinegar and baking soda do the leavening work; sea salt does the rest. The result is a nutty, dense loaf that slices cleanly and toasts like real bread, because structurally, that's what it is.
Each slice comes in at 4g net carbs (total carbohydrates minus dietary fiber), which is why it slots into a keto meal plan without derailing it — most standard sandwich bread runs 10-15g net carbs per slice for comparison. It's also Paleo Certified, so it works whether you're counting carbs strictly or just eating grain-free. The flaxseed meal and psyllium husk are also doing double duty as fiber sources, not just binders.
Toast it — but watch the edges, since the eggy structure that makes this bread hold together also means it crisps fast under high heat. It's built for sandwiches, avocado toast, or a base for French toast if you want to lean into the eggy texture rather than fight it.
Shoppers who've made the switch keep coming back to a few things: the texture, the lack of any weird aftertaste, and the fact that it actually performs like bread instead of falling apart like a lot of grain-free loaves.
Grain-free, gluten-free, dairy-free, soy-free, Non-GMO Project Verified, and Paleo Certified, this loaf stores refrigerated — enjoy within 14 days of opening, or keep it in the freezer for up to 9 months if you need more time.
Ingredients: Water, Almond Butter, Eggs, Golden Flaxseed Meal, Arrowroot Flour, Psyllium Husk Powder, Almond Flour, Apple Cider Vinegar, Sea Salt, and Baking Soda.
Common Questions
How does this bread actually compare to regular sandwich bread nutritionally?
Each slice comes in at 4g net carbs, calculated as total carbohydrates minus dietary fiber, compared to roughly 15-20g net carbs per slice in most standard wheat sandwich bread. That gap comes from the base ingredients: almond butter and eggs provide structure and protein instead of wheat flour, and there's no added sugar in the recipe. The fiber load is also higher per slice because golden flaxseed meal and psyllium husk are structural ingredients here, not just a fortification afterthought like in many commercial breads.
Why does this bread hold together without gums or wheat gluten?
Psyllium husk powder is the key mechanism — it's a soluble fiber that forms a gel network when hydrated, which mimics the elasticity gluten normally provides in wheat bread. Golden flaxseed meal adds mucilage (a similar gel-forming fiber) plus binding fat, and eggs supply protein structure through coagulation during baking, the same way eggs set in a quiche or frittata. Arrowroot flour contributes starch for crumb texture without the resistant-starch stickiness that some grain-free breads get from tapioca or potato starch alone. That combination is why this loaf slices cleanly and holds up under a spread or sandwich fillings instead of crumbling, which is a common failure point in gum-free grain-free bread.
Does this fit keto, paleo, and carnivore diets?
It's formulated and certified for both keto and paleo: at 4g net carbs per slice it fits easily inside a standard 20-50g daily net carb keto target, and every ingredient — almond butter, eggs, flaxseed, arrowroot, psyllium — falls within paleo guidelines since there's no grain, dairy, soy, or refined sugar. It is not carnivore-compliant, since carnivore excludes all plant-derived ingredients including almond flour, flaxseed, and arrowroot; a strict carnivore eater would need to skip bread entirely rather than substitute this. For keto and paleo followers specifically watching processed ingredients, the absence of xanthan gum, guar gum, and added sugar is likely more relevant than the carb count alone, since many keto breads hit low net carbs by leaning on gums and sugar alcohols instead.
What dishes work well with this bread, and does it need any cooking adjustments?
It performs like real bread in sandwiches, grilled cheese, avocado toast, and French toast — the eggy density actually works in French toast's favor since the bread already has an egg-forward structure similar to brioche. The main adjustment is toasting time: because the protein and fat content is higher than wheat bread, it browns and crisps faster under high heat, so pulling the toaster down a setting or watching the broiler closely prevents burnt edges before the center is warm. For grilled cheese or paninis, medium-low heat gives the inside time to soften without scorching the crust. It also holds up structurally to wetter fillings like egg salad or tuna better than most almond-flour breads, since the psyllium gel network resists getting soggy as quickly.
What do the certifications on this bread actually verify?
Non-GMO Project Verified means an independent third party tested the ingredients for genetically modified organisms above a 0.9% threshold, rather than relying on the manufacturer's own claim. The Paleo Certified and Keto Certified marks are issued by outside certifying bodies that audit the full ingredient list and manufacturing process against defined standards for each diet, not just a marketing label the brand applies itself. Kosher certification similarly requires a rabbinical authority to inspect ingredients and production. Together these mean the gluten-free, dairy-free, and soy-free claims on the package have been checked against a defined standard rather than being self-reported, which is worth knowing given how loosely terms like grain-free get used on bread packaging in general.
Why does this need to stay refrigerated when most shelf-stable bread doesn't?
There are no preservatives, added sugars, or shelf-stabilizing dough conditioners in the ingredient list, which is exactly what keeps most commercial bread soft and mold-resistant at room temperature for a week or more. Almond butter and eggs are both perishable fresh ingredients, so the loaf behaves more like a fresh-baked item than a packaged one. Keeping it cold and using it within the window printed on the pack preserves the texture and prevents the psyllium-flax gel structure from breaking down, which is what gives the bread its clean slice and toast performance in the first place.
How is this different from other 'clean' or grain-free breads on the market?
A lot of grain-free breads hit their low-carb numbers by adding xanthan gum, guar gum, erythritol, or other sugar alcohols to compensate for the structure and sweetness wheat flour normally provides — this loaf skips all of those, relying instead on almond butter, eggs, flaxseed, and psyllium husk to do that work naturally. The ingredient list is ten items, all recognizable, with no oil added and no added sweetener of any kind, sweet or sugar-free. That's the core of the clean-eating-without-restriction approach: the bread is built to taste and function like real bread through ingredient choice and technique, not through cutting corners on flavor or leaning on additives to hit a carb target.
Instead of wheat flour, this loaf starts with almond butter and eggs, bound together with golden flaxseed meal, arrowroot flour, and psyllium husk powder — no xanthan gum, no guar gum, no added sugar. Apple cider vinegar and baking soda do the leavening work; sea salt does the rest. The result is a nutty, dense loaf that slices cleanly and toasts like real bread, because structurally, that's what it is.
Each slice comes in at 4g net carbs (total carbohydrates minus dietary fiber), which is why it slots into a keto meal plan without derailing it — most standard sandwich bread runs 10-15g net carbs per slice for comparison. It's also Paleo Certified, so it works whether you're counting carbs strictly or just eating grain-free. The flaxseed meal and psyllium husk are also doing double duty as fiber sources, not just binders.
Toast it — but watch the edges, since the eggy structure that makes this bread hold together also means it crisps fast under high heat. It's built for sandwiches, avocado toast, or a base for French toast if you want to lean into the eggy texture rather than fight it.
Shoppers who've made the switch keep coming back to a few things: the texture, the lack of any weird aftertaste, and the fact that it actually performs like bread instead of falling apart like a lot of grain-free loaves.
- "This is the most delicious gluten-free bread I've ever had. It doesn't contain any added oil or sweetness. It has a nutty flavor." — Verified Buyer
- "I think this is one of the best keto breads for sandwiches; each slice is 4g net carbs, and while it's a bit small it holds together well." — Verified Buyer
- "Its made of really healthy ingredients and you aren't going to be eating 6 slices in a day. The taste is wonderful, it toasts great." — Verified Buyer
Grain-free, gluten-free, dairy-free, soy-free, Non-GMO Project Verified, and Paleo Certified, this loaf stores refrigerated — enjoy within 14 days of opening, or keep it in the freezer for up to 9 months if you need more time.
Ingredients: Water, Almond Butter, Eggs, Golden Flaxseed Meal, Arrowroot Flour, Psyllium Husk Powder, Almond Flour, Apple Cider Vinegar, Sea Salt, and Baking Soda.
Common Questions
How does this bread actually compare to regular sandwich bread nutritionally?
Each slice comes in at 4g net carbs, calculated as total carbohydrates minus dietary fiber, compared to roughly 15-20g net carbs per slice in most standard wheat sandwich bread. That gap comes from the base ingredients: almond butter and eggs provide structure and protein instead of wheat flour, and there's no added sugar in the recipe. The fiber load is also higher per slice because golden flaxseed meal and psyllium husk are structural ingredients here, not just a fortification afterthought like in many commercial breads.
Why does this bread hold together without gums or wheat gluten?
Psyllium husk powder is the key mechanism — it's a soluble fiber that forms a gel network when hydrated, which mimics the elasticity gluten normally provides in wheat bread. Golden flaxseed meal adds mucilage (a similar gel-forming fiber) plus binding fat, and eggs supply protein structure through coagulation during baking, the same way eggs set in a quiche or frittata. Arrowroot flour contributes starch for crumb texture without the resistant-starch stickiness that some grain-free breads get from tapioca or potato starch alone. That combination is why this loaf slices cleanly and holds up under a spread or sandwich fillings instead of crumbling, which is a common failure point in gum-free grain-free bread.
Does this fit keto, paleo, and carnivore diets?
It's formulated and certified for both keto and paleo: at 4g net carbs per slice it fits easily inside a standard 20-50g daily net carb keto target, and every ingredient — almond butter, eggs, flaxseed, arrowroot, psyllium — falls within paleo guidelines since there's no grain, dairy, soy, or refined sugar. It is not carnivore-compliant, since carnivore excludes all plant-derived ingredients including almond flour, flaxseed, and arrowroot; a strict carnivore eater would need to skip bread entirely rather than substitute this. For keto and paleo followers specifically watching processed ingredients, the absence of xanthan gum, guar gum, and added sugar is likely more relevant than the carb count alone, since many keto breads hit low net carbs by leaning on gums and sugar alcohols instead.
What dishes work well with this bread, and does it need any cooking adjustments?
It performs like real bread in sandwiches, grilled cheese, avocado toast, and French toast — the eggy density actually works in French toast's favor since the bread already has an egg-forward structure similar to brioche. The main adjustment is toasting time: because the protein and fat content is higher than wheat bread, it browns and crisps faster under high heat, so pulling the toaster down a setting or watching the broiler closely prevents burnt edges before the center is warm. For grilled cheese or paninis, medium-low heat gives the inside time to soften without scorching the crust. It also holds up structurally to wetter fillings like egg salad or tuna better than most almond-flour breads, since the psyllium gel network resists getting soggy as quickly.
What do the certifications on this bread actually verify?
Non-GMO Project Verified means an independent third party tested the ingredients for genetically modified organisms above a 0.9% threshold, rather than relying on the manufacturer's own claim. The Paleo Certified and Keto Certified marks are issued by outside certifying bodies that audit the full ingredient list and manufacturing process against defined standards for each diet, not just a marketing label the brand applies itself. Kosher certification similarly requires a rabbinical authority to inspect ingredients and production. Together these mean the gluten-free, dairy-free, and soy-free claims on the package have been checked against a defined standard rather than being self-reported, which is worth knowing given how loosely terms like grain-free get used on bread packaging in general.
Why does this need to stay refrigerated when most shelf-stable bread doesn't?
There are no preservatives, added sugars, or shelf-stabilizing dough conditioners in the ingredient list, which is exactly what keeps most commercial bread soft and mold-resistant at room temperature for a week or more. Almond butter and eggs are both perishable fresh ingredients, so the loaf behaves more like a fresh-baked item than a packaged one. Keeping it cold and using it within the window printed on the pack preserves the texture and prevents the psyllium-flax gel structure from breaking down, which is what gives the bread its clean slice and toast performance in the first place.
How is this different from other 'clean' or grain-free breads on the market?
A lot of grain-free breads hit their low-carb numbers by adding xanthan gum, guar gum, erythritol, or other sugar alcohols to compensate for the structure and sweetness wheat flour normally provides — this loaf skips all of those, relying instead on almond butter, eggs, flaxseed, and psyllium husk to do that work naturally. The ingredient list is ten items, all recognizable, with no oil added and no added sweetener of any kind, sweet or sugar-free. That's the core of the clean-eating-without-restriction approach: the bread is built to taste and function like real bread through ingredient choice and technique, not through cutting corners on flavor or leaning on additives to hit a carb target.
- __Storage_Location:
- Frozen
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Paleo
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