Keto Bread Bowl

Craving a warm, hearty bowl of soup but missing that satisfying, doughy bread to go with it? This Keto Bread Bowl is the perfect solution! Soft, fluffy, and sturdy enough to hold your favorite low-carb soups, this recipe brings back the joy of dipping bread into a hot bowl of comfort—all while staying within your keto macros. Whether you’re missing classic bread bowls from your pre-keto days or just looking for a new way to enjoy a cozy meal, this recipe is a game-changer.

If you’re loving keto-friendly recipes like this, why not make cooking even easier? With a Keto Instant Pot Recipes Book, you’ll have quick, delicious, and low-carb meals at your fingertips—perfect for busy days! Take the guesswork out of keto cooking and enjoy effortless, flavorful dishes. Grab your copy today!

Why You’ll Love This Recipe

• Keto-Friendly & Low-Carb – Keeps you in ketosis while satisfying your bread cravings.
• Soft Yet Sturdy – Holds up well to thick soups and stews without falling apart.
• Easy to Make – Simple ingredients and a foolproof process make this a no-stress recipe.
• Versatile – Perfect for soups, dips, or even as a creative bread serving bowl for salads.

My Personal Experience

When I first went keto, bread bowls were one of those things I thought I’d never have again. I’d see people dipping into creamy chowders with a fluffy bread bowl and feel like I was missing out. After experimenting with different flours and techniques, I finally found a way to make a keto bread bowl that actually feels like bread. The first time I made this, I filled it with a rich broccoli cheddar soup—and let me tell you, it was pure comfort food bliss!

Required Equipment

Mixing Bowls

You’ll need a couple of mixing bowls—one for dry ingredients and another for wet. Having a good-sized mixing bowl makes combining everything easier and mess-free.

Baking Sheet

A sturdy baking sheet helps these bread bowls hold their shape while baking. If you have a silicone baking mat, it’s great for preventing sticking.

Parchment Paper

This keeps the bread from sticking and makes for easy cleanup. Once I started using parchment paper, I never went back!

Whisk & Spatula

A whisk helps blend the dry ingredients evenly, while a spatula makes mixing the dough easier without getting too messy.

Small Bowls (for shaping)

To help the bread bowls hold their form, using small, oven-safe bowls as molds can be really helpful.

Ingredients & Substitutions

• 2 cups almond flour – The base for this bread, keeping it low-carb yet fluffy. You can substitute with sunflower seed flour for a nut-free option.
• 1/4 cup coconut flour – Helps with texture and stability. Too much can make it dry, so keep the measurement precise.
• 1 tbsp psyllium husk powder – Essential for structure and chewiness.
• 2 tsp baking powder – Gives the bread its lift.
• 1/2 tsp salt – Balances the flavors.
• 3 large eggs – Adds moisture and helps with binding.
• 1/4 cup melted butter – Enhances the flavor and gives it a soft texture. Can be replaced with coconut oil for dairy-free.
• 1/2 cup warm water – Helps activate the psyllium husk and create the right dough consistency.

How to Make Keto Bread Bowls

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together almond flour, coconut flour, psyllium husk, baking powder, and salt.
3. Whisk the wet ingredients. In a separate bowl, beat the eggs, then mix in melted butter and warm water.
4. Combine the two. Gradually add the wet ingredients into the dry, stirring until a thick dough forms.
5. Shape the bread bowls. Divide the dough into two portions and shape them into round domes. Place them on the baking sheet.
6. Bake for 25-30 minutes. The tops should be golden, and the bread should feel firm.
7. Cool before cutting. Let them rest for 10 minutes, then carefully slice off the top and hollow out the inside.

Tips for This Recipe

• Let the dough rest for 5 minutes before shaping to allow the psyllium husk to absorb moisture.
• Use an oven-safe bowl as a mold for perfect shaping.
• For a crispier crust, brush the tops with melted butter before baking.

Optional Additions

• Herbs & Spices – Add garlic powder or Italian seasoning for extra flavor.
• Cheese – Mix in shredded cheddar for a cheesy bread bowl.

Serving Ideas

• Fill with broccoli cheddar soup, keto chili, or creamy mushroom soup.
• Serve alongside zucchini noodles or a Caesar salad.

Storage Recommendations

• Fridge – Store in an airtight container for up to 4 days.
• Freezer – Wrap in plastic and freeze for up to a month.
• Reheating – Toast in the oven for a few minutes to refresh the texture.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Just store the bread bowls in the fridge and reheat before serving.

Can I use flaxseed instead of psyllium husk?
Flaxseed works, but it may make the bread a bit denser.

How do I make this dairy-free?
Use coconut oil instead of butter.

Nutritional Breakdown (Per Serving)

• Calories: 250
• Total Carbs: 8g
• Fiber: 5g
• Net Carbs: 3g
• Protein: 9g
• Fat: 20g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀