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Keto Egg Bread

Four ingredients, no flour, spongy enough to hold a burger.

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Three rounds of golden-brown keto egg bread cooling on a plate

Keto Egg Bread

A dead-simple low-carb bread built on whole milk powder instead of flour. Bakes up light and spongy, great plain, or dress it up with spices or a sweetener for a sweet treat instead.

Prep: 5 min Bake: ~12 min Yield: 3 buns

Ingredients

  • Eggs, 3 large
  • Whole Milk Powder, ¾ cup
  • Baking Powder, 1 teaspoon
  • Salt, to taste (or swap in spices or a sweetener for a spongy, sweet treat)

Equipment

  • Mixing bowl and whisk (or blender)
  • Bun mold, muffin tin, or similar
  • Oven

Instructions

  1. Preheat

    Set the oven to 350°F (175°C).

  2. Mix the Batter

    Whisk the eggs, whole milk powder, baking powder, and salt (or your chosen spices or sweetener) together until smooth and well combined.

  3. Fill & Bake

    Pour or spoon the batter into a bun mold, muffin tin, or similar. Bake at 350°F for about 12 minutes, until the tops have taken on a slight golden color.

    Oven times will vary. Baked in a bun mold, these come out hamburger-bun sized and thin, closer to a slider bun. For a thicker bread, use a deeper mold and expect a longer bake.

Pro tip: This batter takes well to either direction. Keep it savory with just salt (and maybe garlic or onion powder) for a sandwich-style bun, or add cinnamon and a sweetener for a spongy, sweet snack instead.