The Best Low-Carb Macadamia Fat Bread Recipe {Keto & Gluten-Free}

When you're just starting on a low-carb or keto diet, one of the foods you might miss the most is bread. 

Makes sense. The stuff was practically invented to get you hooked.

The sugar and simple carbohydrates are digested quickly, spiking your blood sugar levels and provoking a hormonal response, not unlike the one experienced when addictive drugs are ingested.

So, yeah, good for you for trying to cut carbs. But bread is tasty and it's easier to stick to your guns if you don't feel like you're depriving yourself.

Enter this keto macadamia fat bread recipe!

Yes, a bread that can actually be eaten on a low-carb diet. Bring toast and sandwiches back into your life in a little over an hour. #winning

Recipe Features

  • Simple: Bread recipes are usually anything but simple, but this is low-carb keto fat bread... and we don't do complicated. 
  • Nutty: The macadamia pecan nut butter is a key ingredient in this recipe, giving it a nutty, delicious flavor that practically melts in your mouth.
  • So satisfying: Not only do the fats from macadamia nut butter, eggs, and butter keep you satiated for hours, but this fat bread recipe makes you feel like you're cheating on your low-carb diet... even though you're not. 

Following a ketogenic diet may mean lowering your carbohydrate intake, but it does not mean you can’t have [some] bread.

Unlike many low-carb bread recipes that turn out very dense and eggy products, this one uses xanthan gum to achieve a softer texture that resembles the gluten in regular wheat bread.

It’s hard to believe that one slice has only 1.8g of net carbs!

Ingredients You'll Need

Why Keto Macadamia Fat Bread is a Must-Try

1. Almond Flour is Antioxidant-Rich

Almond flour is derived from whole almonds, ground up into a fine powder with a texture that resembles wheat flour (but way less bloat-inducing).

Almonds are rich in fat-soluble vitamin E, which is a powerful antioxidant that combats free radicals in the body [*].

100g of almond flour contains 35% of your recommended daily intake of vitamin E, plus a decent boost of quality fats (14.2g to be exact). 

2. Rich in Omega-7 Fatty Acids

This recipe uses nut butter made from dry roasted macadamia nuts, which are well known for their fat content and overall deliciousness. But one of the little known star nutrients in macadamia nuts is palmitoleic acid, which is an omega-7 fatty acid. 

Research has shown that palmitoleic acid may support skin health and hydration. and improve skin elasticity [*].

3. Incorporates Quality Fats 

Most people start a high-fat, low-carb diet with the goal to lose weight, gain more energy, balance hormones or perform better mentally.

But most people stick to a high-fat, low-carb diet because it doesn't feel like a "diet." Full of delicious foods that are satiating, eating protocols like the ketogenic diet incorporate foods full of quality fats. 

Research has shown that dietary fat may reduce appetite and suppress caloric intake [*]. It's easy to stick to a diet when you don't feel deprived or hungry all the time!

This recipe is packed with fats from butter, macadamia nut butter, and almond flour. Each slice has 15g of fats and only 1.8g of net carbohydrates.

Finally, a bread that fills you up without weighing you down!

Low-Carb Macadamia Fat Bread

Recipe Details:

  • Yield: 16
  • Serving size: 1 slice
  • Prep time: 15 minutes
  • Cook time: 40 minutes


  • 1 packet (2 tablespoons) FBOMB Macadamia Pecan Nut Butter
  • ½ cup butter, melted
  • 7 eggs, room temperature
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum


  1. Preheat the oven to 350°F. Line a loaf pan with greased parchment or wax paper.
  2. Crack the eggs into a bowl and beat with an electric mixer on medium-high for about 1-2 minutes (or do it by hand with a whisk).
  3. Add one packet of FBOMB Macadamia Pecan Nut Butter and the melted butter. Reduce the speed of the electric mixer (if using) to medium and continue mixing for 1 more minute.
  4. In a separate bowl, stir together the remaining dry ingredients. Reduce the speed of the electric mixer to low and slowly add the dry ingredients into the mixing bowl with the wet ingredients. Once the dry ingredients are incorporated into the wet ingredients, finish mixing together with a spoon. Do not over-mix.
  5. Scrape the batter into the prepared loaf pan and bake for about 45 minutes. Bread should be golden brown with small cracks on the top. Test the doneness of the bread by poking a toothpick into the center of the bread. If it comes out clean, then it is done. If it is still wet, then put back in the oven and check again after 5 minutes.
  6. Let the bread sit in the pan for about 5 minutes after pulling out of the oven and then flip it out onto a cooling rack to cool before slicing and serving. 

Nutritional Facts Per Serving:

Calories: 173
  • Fat: 15g 
  • Protein: 6g
  • Total Carbohydrates: 3.5g 
  • Fiber: 1.7g
  • Net Carbohydrates: 1.8g


  • Fat: 78%
  • Protein: 14%
  • Carbohydrates: 8%


  • Would this recipe work with the salted chocolate macadamia flavor? In any case, I will definitely be trying this!


  • Looks delicious! I have never used xanthan gum. Is it a necessary ingredient?


  • Hi, does this freeze well?

    Cec6 Tunstead

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