Keto Macadamia Nut Bread

Ketogenic Macadamia Nut Bread

Ketogenic Macadamia Nut Bread makes it possible for you to enjoy the bread basket without blowing blood sugar through the roof. With loads of nourishing fats and a higher protein profile than your average bread, this versatile recipe can be baked as a loaf or in muffin tins for individual rolls.

I’m all about satisfying the craving, but in a body-loving way. The reality is, bread can be nourishing if you do a macronutrient makeover. It requires changing up the ingredients, which I made easy for you. Instead of highly refined flours, which have little to no nutritional value, I created this Keto bread with whole, nourishing, real food ingredients.

  • Macadamia nuts are a high protein nut that contain B vitamins, manganese, fiber, and omega fatty acids. 
  • Coconut butter is high in healthy fats, immune-boosting lauric acid, energizing MCT (medium chain triglycerides), and microbiome-loving fiber. 
  • Eggs increase the protein content while delivering nutrient-dense vitamins and minerals such as choline and B vitamins.

The protein, fat, and fiber in this Keto bread work together to elongate the blood sugar curve, ensuring stable glucose levels after eating. I’m all about using the Fab Four – protein, fat, fiber, and greens – for blood sugar stability. It’s why I created the loosely structured formula over a decade ago, and it’s been tried and true from Hollywood A-List clients to my own little toddlers.

If you’d like to learn more about how to use the Fab Four to increase energy, stabilize mood, experience true satiety, and improve health markers, check out all of the resources I offer to get you going, starting today!

  • Prep Time

    10 minutes

  • Total Time

    40 minutes

  • Servings


  • Freezer Friendly



  • Ghee or coconut oil, for the pan
  • 1/2 cup of whole raw macadamia nuts
  • 1/2 cup whole raw cashew nuts
  • 5 eggs
  • 1 rounded teaspoon baking soda
  • 1 cup coconut butter, softened
  • 1/2 teaspoon sea salt
  • 2 tablespoon freshly squeezed lemon juice



  1. Preheat the oven to 350°F and grease a standard loaf pan with ghee or coconut oil.
  2. In a food processor, blend the nuts into a chunky butter (a texture between chunky and smooth). While running the food processor, break 1 egg at a time and drop it down the chute. Wait until each egg is fully incorporated before adding the next. With the food processor still running, add the baking soda to fully combine. Turn off the machine, add the coconut butter and sea salt, and pulse (or turn on low) just a few times to mix. Add the lemon juice and pulse to combine.
  3. Scrape the batter into the prepared loaf pan and bake for 35 minutes or until lightly brown on top. Let cool on the counter. Store the loaf in the refrigerator and slice as needed. Enjoy fresh or toasted!