There’s lots of keto/low carb bread recipes out there… why another? Because this one is the best! 😉

And, because this one is not only super tasty, but it’s super simple & quick to make (no egg separating or egg white beating and folding to do). And it’s made from macadamia nuts, which have the best macro profile of any of the nuts (88% fat, 4% protein, 8% carbs), and also have an excellent fat profile (77% mono-unsaturated fats (the stuff that makes olive oil so revered), 16% health-supporting, anti-inflammatory saturated fat, and only 7% of the super inflammatory poly-unsaturated fats).

Compare that with almonds: at 73% fat, 14% protein, and 13% carbs, they have less healthy fat and almost twice the carbs as macadamia nuts. And their fat profile is also less ideal: only 64% of the wonderful mono-unsaturated fats, just 8% healthy saturated fats, and a full 28% of the inflammatory poly-unsaturated fats.

So while almonds (and other nuts) are relatively healthy in the general scheme of things (way better than any processed or sweetened foods, for instance!), for those who want to lower inflammation, lose weight, and/or prevent or reverse disease, macadamia nuts are your best choice in the way of nuts.

So, now that I’ve made my case for macadamia nuts being the king of nuts, without further ado, here’s the recipe!


  • 5 eggs (medium to large)
  • 1 cup raw whole macadamia nuts
  • 1 cup coconut butter, aka “Manna”, room temp or warmed to soften (do NOT use coconut milk or coconut oil)
  • 1/2 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons baking soda
  • Optional: garlic powder, onion powder, or other herbs & spices as desired!


Preheat oven to 350F.

Place the macadamia nuts into a food processor and process on high to achieve a part butter, part chunky nut meal. With the food processor still running on high, drop one egg down the chute and wait for the sound to stabilize to smooth (about 20-30 seconds), then do the same with the second egg. Once the processor is running smooth again, add the remaining 3 eggs down the chute. You should have a very smooth batter by this point. Turn off the processor and add the remaining ingredients, except for the lemon juice and baking soda. Turn it on low this time, and once everything is all mixed (20 seconds or so), introduce first the lemon juice down the chute, then the baking soda. Mix for a few more seconds.

Place the batter in a standard bread pan, greased with butter or coconut oil.

Bake at 350F for 35 minutes.

Remove from the pan and set on an elevated rack to cool.