2-Minute Keto Bread


If you’re anything like me, you’ve been searching for years for an easy grain-free bread recipe. You want one that doesn’t require yeast (who wants to wait for a rise?!), doesn’t need 10,000 gluten-free flours, and doesn’t taste like cardboard.




Well, your prayers have been answered. Behold: the 2-Minute, 4-Ingredient bread. It tastes amazing (even my 19-year-old, gluten-loving brother adored it), and is made of the simplest, realest ingredients: whole cashews, eggs, baking soda, apple cider vinegar, and sea salt (okayyy, okayy, 5 ingredients if you count salt. But we’re not counting, right?!)



You can eat this bread straight up, toast it with Kerrygold butter and jam, make it into a sandwich, turn it into French toast, or anything! The possibilities of this high-fat, low-carb bread are endless. Get creative, and tag me @goodiesagainstthegrain on Instagram so I can see.


For the ingredients I used in this recipe, see the links below the recipe. And enjoy!


2-Minute Keto Bread (made in the blender!)
Low-carb, dairy-free, sugar-free, high-fat, keto-friendly
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Prep Time
2 min
Prep Time
2 min
  1. 2 cups roasted cashews or cashew pieces (unsalted or salted)
  2. 5 large eggs
  3. 1 Tbs apple cider vinegar
  4. 1 tsp baking soda
  5. 1/4 tsp sea salt
  1. Preheat your oven to 350°F and line a 8.5x5-inch bread pan (or any size bread pan you have) with parchment paper.
  2. Using a high-speed blender (I love my Vitamix 5200), blend together all ingredients until smooth and there are no lumps left. The blending wand/tamper helps with this.
  3. Pour the batter into the lined loaf pan. Bake for 30-35 minutes. Let cool for 15 minutes, then slice and devour!
  1. To store: keep loaf covered at room temperature for use within 3 days, no toasting necessary. For longer storage, slice loaf and store in freezer and reheat by popping slices in the toaster.
Goodies Against The Grain https://goodiesagainstthegrain.com/


Check out my favorite ingredients:


Roasted Cashews

Apple Cider Vinegar

Baking Soda

Sea Salt

**This post contains affiliate links. If you buy through them you will not be charged extra, but it will help these free recipes keep comin’! 🙂 Enjoy!
  • Diane
    Posted at 02:47h, 21 February Reply

    Are there any substitutions for the nuts? I’m allergic ):

    • Sadie
      Posted at 01:16h, 22 February Reply

      You could try using pumpkin seed butter!

  • Danielle B
    Posted at 01:17h, 17 September Reply

    Gluten free as well?

    • Sadie
      Posted at 00:34h, 18 September Reply

      All my recipes are gluten-free 😉

  • Paige
    Posted at 19:03h, 03 August Reply

    Have you tried to double the recipe? Mine only fills about half the pan when I make it?

    • Sadie
      Posted at 03:32h, 09 August Reply

      Sure, you could double it! That probably means that you have a larger loaf pan than the one I used 😉

  • Alejandra
    Posted at 23:18h, 14 June Reply

    Hi, have you tried with almonds or a nut other than cashews? hoping that it will work similarly as I’m trying to avoid cashews. thanks.

    • Sadie
      Posted at 16:32h, 20 June Reply

      Hi Alejandra, yes, I have had readers say that they used almonds and it worked!

  • Lama S
    Posted at 08:29h, 11 June Reply

    Can you please specify the macros?

    • Sadie
      Posted at 16:19h, 11 June Reply

      Sorry, I don’t count macros!

  • Cindy Y
    Posted at 01:55h, 11 June Reply

    Can I use baking powder in exchange for the baking soda?

    • Sadie
      Posted at 02:29h, 11 June Reply

      Hi Cindy, I am not sure! Maybe try using a bit more baking powder, like 1-1/4 tsp? Tell me if it works!

  • Cece Garay
    Posted at 18:33h, 10 June Reply

    Bake for how many minutes? I’m excited to try it! Thanks!

    • Sadie
      Posted at 02:29h, 11 June Reply

      Hi Cece, sorry for the mistake! Bake for 30-35 minutes 🙂 Enjoy!

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