Beer Bread is one of my all time favorite quick breads. Served warm and smeared with butter it is pure perfection! This bread is super easy, low in carbs and is a great addition to any meal. The beer flavor is present but definitely not over powering, so it pairs well with many different cuisines.
This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
I have been on a bread kick lately. Actually – if I’m being honest here then I’ve been on a bread kick for my entire life 🙂 But, up until recently, I have been super intimidated by making low carb breads. I’m not sure why because I LOVE to bake.
Thank goodness that fear is long gone and now, I’m making up for lost time!
Here are a few helpful tips for making this recipe:
When baking bread with almond flour, I HIGHLY suggest getting a super fine variety, otherwise your bread could come out gritty. Also, be sure to store leftovers (if there are any) in the fridge due to the eggs and dairy. I use Bob’s Red Mill Super Fine Almond Flour. You can get it for a great price at Sam’s Club but it’s also available on Amazon.
***Check out THIS POST to see my favorite finds at Sam’s Club PLUS snag a $20 Sam’s Club gift card when you sign up for a new membership!!***
There are several great low carb beer options out there. Some with as few as 2 carbs per 12 oz bottle. For this recipe, you can use any beer that you like, but I prefer going with a bolder beer. The recipe only uses 1/2 cup of beer, so even a high carb beer, won’t add many carbs per serving – but will add a ton of flavor.
Check out this post from Diet Doctor for some good beer options!
***Update – After SO much controversy in the comments about the nutrition info, I have recalculated and some of you were correct that the carb count was off. Instead of the 1 net carb I had shared before, the recipe actually has 1.7 net carbs per 1/2 inch slice.
I have updated the recipe card with the correct info, so it should be as accurate as possible now.
Obviously this will vary depending upon which beer you use and how many slices your bread yields. (For reference, I calculated the nutrition info using Bud Light) I always recommend that you calculate nutrition facts for yourself, inputting the specific ingredients you are using for each recipe that you make.
It is always my goal to provide accurate information, and I am so sorry for failing to do that with this recipe. This Mom’s Menu is truly a one woman show (unless you count my live in taste testers!), and has grown so much faster then I would have ever expected.
I couldn’t do this without the comments and, yes – even constructive criticism. So please keep it coming and I will continue to do my best to provide tasty, and low carb recipes!
If you like this recipe, then you’ll love these:
Did you make this recipe?
Be sure to rate it below, tag @thismomsmenu and hashtag #thismomsmenu on Instagram!
Beer Bread | Keto, Low Carb
Ingredients
- 2 cups Ultra fine almond flour
- 1 tbsp coconut flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 4 large eggs beaten
- 1/4 cup butter melted
- 1/2 cup beer
Instructions
- Preheat your oven to 350 degrees F and grease a 9x5 loaf pan with non stick spray.
- In a large bowl combine the almond flour, coconut flour, baking powder, and salt.
- Add in the eggs, melted butter and beer. Stir until well combined.
- Pour the batter into the prepared pan, and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan.
Notes
Charlotte says
March 21, 2018 at 8:30 pmWorks well as a batter for fried green beans (and I would assume fish as well) albeit a bit dry. Leave out the baking powder since you don’t need it to rise
Sabra says
March 21, 2018 at 8:41 pmThat’s such a great idea! Thank you!!
Cbi says
March 26, 2018 at 1:27 pmWas delicious! I followed the directions exactly, except I also added some shredded cheese and Italian seasoning.
Sabra says
March 27, 2018 at 9:20 amOoooh cheddar cheese sounds like a great addition! Thanks for the suggestion and the review 🙂
Tracy says
April 4, 2019 at 10:49 amNext time add some chopped pickled jalapeños for little kick. Quarter of a cup is good.
Mel Wilder says
March 30, 2018 at 12:38 pmReally in love with this bread! Mine is in the oven now with a half cup of shredded mature cheddar and a little extra butter which was by accident!
Can’t wait to try it with cheese as well and love the other poster’s idea of Italian seasoning!!!!
Sabra says
March 30, 2018 at 4:03 pmIt’s definitely one of our favorites and I’m so glad that you enjoyed it as well!
Kristin says
April 3, 2018 at 9:29 amHas anyone tried freezing this?
Sabra says
April 4, 2018 at 3:38 pmHi Kristin! This bread freezes well, but can get a little soggy when thawed. I usually just toast it which solves the problem completely!
Hope that helps!
Roxy says
April 4, 2018 at 8:09 pmI plugged this into My Fitness Pal and came out with the following:
18 servings = 114 cal, 5 carbs, 1 Fiber, 1 Sugar, 8 Fat. = 4 net carbs per slice.
Sabra says
April 5, 2018 at 7:51 amAfter reading this comment, I rechecked all the nutrition info using mfp as well and I am still getting the same as what is shared in the recipe notes.
Even using a higher carb beer, I’m only getting up to 2 net carbs per slice.
Sometimes the ingredients in mfp are not accurate, so whenever possible I scan the barcode on the exact product I’m using and double check.
If you are doing that with the ingredients that you are using and still getting 4 net carbs, then that’s what I would go with 🙂
Deborah says
June 14, 2018 at 5:14 amI plugged this in to MyNetDiary with the exact ingredients and I also got 112 calories per slice with 3 net carbs. It’s still ok but wanted to let you know that with the exact ingredients and servings the calories are much higher than what you listed.
Brandon says
July 4, 2018 at 10:19 pmOur almond flour is showing 4 net carbs per 2 tbsp serving. This recipe would have 64 net carbs in Almond flour alone. Am I missing something?
Steve Elliott says
July 6, 2018 at 7:17 pmYou’re exactly right. Any program that spits out 1g is an epic fail at simple math.
Ann Carter says
August 6, 2018 at 9:54 amI too use MFP and came up with different numbers, which I won’t mention so you don’t feel like you have to recalculate Don’t take this as a criticism. Everyone’s going to have different numbers depending on their preferred brand of ingredient. I use the recipe’s number as a reference point and then calculate according to my product. Great stuff!
Sabra says
August 6, 2018 at 8:09 pmThank you so much Ann!
Sabra says
July 6, 2018 at 8:28 pmI just updated the recipe card and added an update to the bottom of the post:
***Update – After SO much controversy in the comments about the nutrition info, I have recalculated and some of you were correct that the carb count was off. Instead of the 1 net carb I had shared before, the recipe actually has 1.7 net carbs per 1/2 inch slice.
I have updated the recipe card with the correct info, so it should be as accurate as possible now.
Obviously this will vary depending upon which beer you use and how many slices your bread yields. (For reference, I calculated the nutrition info using Bud Light) I always recommend that you calculate nutrition facts for yourself, inputting the ingredients you are using for each recipe that you make.
It is always my goal to provide accurate information, and I am so sorry for failing to do that with this recipe. This Mom’s Menu is truly a one woman show (unless you count my live in taste testers!), and has grown so much faster then i would have ever expected. I COULD not do this without the comments and, yes – even constructive criticism. So please keep it coming and I will continue to do my best to provide tasty, and low carb recipes!
Angela says
August 31, 2018 at 1:15 pmAre you using Almond MEAL flour? That has more carbs.
Cathy says
April 21, 2018 at 3:25 pmShould not be advertised as keto friendly, since keto is no grains, and beer is made from grain. Low carb, yes…keto, no.
Sabra says
April 23, 2018 at 9:56 amEveryone has their own way of doing keto, there isn’t a Keto rule book (that I’m aware of) This bread fits perfectly into my keto diet. I eat it regularly and am still in ketosis. If you are choosing to avoid grains, then by all means don’t make it.
Marilyn says
August 25, 2018 at 2:22 pmAbsolutely agree. There is no rule book. Keep carbs low, moderate protein and high fat. As long as my blood tests show I’m in ketosis, I am golden.
Miah says
May 15, 2018 at 8:32 pmThat would be Paleo not Keto
Sabra says
May 15, 2018 at 10:09 pmTHANK YOU 🙂
Heather says
July 6, 2018 at 12:31 pmKeto or ketosis is a state of being for your body not a way of eating. If you eat less than 20g carbs then you’ll be in ketosis – even if you ate grains. Grains are not a keto friendly food but “keto food* is not a thing. If you’re going to jump all over someone for a technicality then you had better be sure you’re 100% correct with your own information. Also, can’t wait to try the bread (keto for almost 2 years!)
Deborah says
July 6, 2018 at 2:24 pmI personally want to thank you for labeling it “keto food” because when I search for recipes I always look for “keto friendly” foods. Even though there are no “keto foods@ it fits with low carb recipes. I disagree about the grains. Grains can fit perfectly well into a keto diet as well as an occasional low carb beer. I’ve been practing the keto diet over a year now and test my blood ketones every morning. The small amount of grains in the beer in this recipe has never affected my levels. There is no rule book for keto. There are guidelines to help reach ketosis. And even that is not the ultimate goal. Becoming fat adapted is. Once you are fat adapted, small amounts of grains are not going to hurt you. Everyone is their own test study. So it sounds like grains may not work for you and you should not try this recipe. But for many others of us, this recipe is the best darn keto , yes keto! Recipe out there!
Sabra says
July 6, 2018 at 9:02 pmThank you ladies so much!
Ann Carter says
August 6, 2018 at 9:59 amDeborah and Heather – thanks for taking up the mantle and standing up for these folks like Sabra who work so hard to make the keto journey exciting and livable. I’ve dropped out of a few FB keto sites because of the snarky bordering on rude comments of members. Sabra, thank you for taking your time to try to help us out.
Tonya says
September 7, 2018 at 11:28 pmThere is dairy, so not paleo
JULIE M HUMPHREY says
November 16, 2018 at 5:42 pmbutter fro grass fed cows is Paleo.
Jewel says
December 6, 2018 at 8:34 amNot paleo either because Paleo you can not have anything processed.
Annie says
April 29, 2018 at 6:36 pmJust put it in the oven – so excited to eat this! Do you know of other ways to make it? I’m not a baker. Like – at all. I’m wondering if there’s some way I could do ginger ale instead of beer and cinnamon with sugar or a sugar substitute to also make a dessert type bread…? Is that a thing? 😬
Sabra says
April 29, 2018 at 8:15 pmI think any kind of soda would work, and that’s a great idea! I also have a recipe for a more traditional bread at which you can find here HERE and I also have an amazing cinnamon swirl bread recipe HERE
Annie says
May 1, 2018 at 9:00 pmYay thanks so much!!
Joanna says
May 1, 2018 at 12:32 amWhen I made it with 4 eggs it had and egg taste to it so I used 3 the next time but I think it didn’t rise the same what should I do?
Sabra says
May 2, 2018 at 3:58 pmUnfortunately, baking keto breads is always a balancing act between that “eggy’ taste and a good bread texture. You could try adding in some more baking powder or maybe try other reviewers suggestions of adding seasonings and cheeses as this would likely cut down on the egg flavor.
I also find that toasting it before serving helps as well.
Marilyn says
August 25, 2018 at 2:27 pmI agree with eggy tastes in bread like recipes, try using room temperature eggs instead of refrigerated eggs. I have found that it tones done that egg taste.
Marilyn
Sabra says
August 26, 2018 at 3:32 pmThat’s a great tip! Thanks Marilyn 🙂
Holly says
May 8, 2018 at 10:56 pmI made this today. Thank you for sharing this recipe!!!! The only change I made was adding 1/4 tsp. of pure stevia. Next time I’ll add at least 1/2 a tsp. It is a tiny bit eggy, but not bad. It is PERFECT when toasted!!!!! 🙂
Sabra says
May 10, 2018 at 10:04 pmThanks for the review! Toasted and smeared with butter is my FAVORITE!
Gayle says
May 15, 2018 at 6:13 pmWhy does it need to be refrigerated? The eggs are baked. Any other bread or cake doesn’t need refrigeration.
Sabra says
May 15, 2018 at 9:11 pmIt’s totally fine to leave it out if you are comfortable with it, But since there are so many eggs I prefer to refrigerate it. I guess the same reason I wouldn’t store a cooked frittata on the counter?
Andrea says
May 25, 2018 at 8:49 pmAny low carb baked good I make always keep.better in the fridge. I always assumed it was because coconut flour absorbs so much moisture. Either way, I always store in the fridge too!
Jennifer Yoder says
May 29, 2018 at 8:48 amI’m new to low carb baking, would adding pepperoni and cheese require any changes in the other ingredients?
Sabra says
May 29, 2018 at 12:30 pmThey shouldn’t require any changes and would be delicious! Great idea!
Jennifer Yoder says
May 30, 2018 at 5:46 pmCan I just use sparkling water instead of beer? When I wasn’t low carb I used to use sodas like Sprite or Cream Soda for Beer Bread, and it’s delicious, granted it’s a sweeter bread.
Sabra says
May 30, 2018 at 5:54 pmyep! you could replace the beer with pretty much any carbonated drink and get a great result!
Jennifer Yoder says
May 30, 2018 at 6:05 pmThanks so much! I’m so excited to make this bread, I love beer bread! Do you have any suggestions for the croissant crust for cold veggie pizza, I used to make that all the time. Thanks for all the help! Have a wonderful day!
Sabra says
May 31, 2018 at 11:13 amLook up fat head dough and try that! It should work really well I think! I love those veggie pizzas as well!
Maureen says
June 2, 2018 at 9:42 pmDelicious! I had a smaller loaf pan 8x4x2 and I added a few drops of stevia as someone suggested . Great taste and texture, and I missed bread SO much!
Miah says
June 4, 2018 at 8:27 pmI have made this 3 times and each time it has turned out fantastic.
First try with beer-FAVORITE
2nd try was with a sugar free sparkling pineapple soda-barely noticed the taste of pineapple worked and it was bread
3rd try I was out of beer subbed almond milk – looks like cornbread taste awesome!
Also maybe I cut my bread differently but I would say this made about 8 thicker slices of bread in my 5×9 loaf pan,.
With the help of the nutritionix website its still only 3.7 net carbs and 9.2 grams of protein per slice for the almond milk version.. https://www.nutritionix.com/
Sabra says
June 4, 2018 at 9:38 pmThank you so much for the review! I’m happy to hear that you’ve been enjoying this recipe. I have been looking to make a good cornbread substitute, so I may have to try this with almond milk as you suggested!
Robyn says
June 5, 2018 at 9:16 amThis looks delicious and I can’t wait to try it! Could you suggest a beer brand that you like, thanks! I don’t drink beer so I have no idea which one to choose:)
Sabra says
June 6, 2018 at 9:15 amI’m not a beer drinker either 🙂 I honestly just use any light beer that I can purchase by the can or bottle at my local liquor store.
Robyn says
June 7, 2018 at 1:00 amThanks!😀
Robyn says
July 21, 2018 at 8:22 pmHi, I tried your recipe today and the bread was delicious! I toasted it and put butter on it, loved it. Thanks so much for sharing it:)
Jillianne says
June 15, 2018 at 9:41 pmFollowed the directions exactly and my bread was pretty flat and fell apart very easily. The taste was great. Not eggy to me and very little beer flavor. Any ideas?
Sabra says
July 5, 2018 at 9:14 pmYou may need to cut back just a tad on the almond flour a little bit. I have found that almond flours vary so much based on the brand you are using. Also be sure to use a super fine almond flour and definitely not almond meal which is a little grittier.
I hope that helps, If you try it again let me know how it goes!
Deborah says
June 16, 2018 at 12:52 pmThis is by far the best low carb bread I’ve ever made! Thank you for sharing your recipe. My nutrition facts come out a little higher than yours but that’s ok. It’s still low carb. I added a few monk drops to my batch before baking because it hides the eggy flavor. It’s amazingly delicious!
Deborah says
June 25, 2018 at 7:14 amA friend of mine turned this recipe into blueberry muffins. I decided, if she could do that, I cooks try a chocolate bundt cake. I added Hershey’s dark cocoa and Lilly’s chocolate chips and some swerve. It turned out amazing. I’m going to play with it a bit as it was a little dry. I think that it could have been the cooking time. I’ll try less time next time and maybe a bit more butter. I’d post a picture if I could. It was fantastic!
Sabra says
June 28, 2018 at 4:24 pmok – now I’m intrigued! Did you leave the beer in or substitute with another liquid? I am going to have to try this for sure!
Deborah says
July 2, 2018 at 9:26 pmI used the beer! It’s my favorite keto cake recipe. I hope you like it.
Deborah says
July 2, 2018 at 9:27 pmAlso, I made it again and baked it for 30 min then poured two tbs melted butter on top and baked another 5. It was perfect!!!
Sabra says
July 5, 2018 at 9:11 pmI am definitely going to have to try it out! Thanks so much for sharing!
Nimnim says
July 2, 2018 at 3:33 pmThis is absolutely amazing when you are missing bread on the keto diet, I sprinkled with grated cheese last five mins of cooking! Definitely making again and again 😊
Sabra says
July 5, 2018 at 9:10 pmThanks so much for the review 🙂
Steve says
July 5, 2018 at 9:46 amI’m curious as to the purpose of the coconut flour. Does it add anything to the mix or is it required for the results? The rest sounds incredible and I plan to make some this weekend but I don’t have coconut flour. Thx
Sabra says
July 5, 2018 at 9:09 pmThe coconut flour gives the bread a smoother, more “breadlike” texture,. I haven’t tried leaving it out, but I don’t think it would alter the taste at all 🙂 I would toss in a tad bit more almond flour to make up the difference!
Hope that helps, If you try it out be sure to let me know how it goes!!
Dana says
July 6, 2018 at 8:28 amCould this be adapted for a bread machine?
Sabra says
July 6, 2018 at 8:30 pmI am not sure, I have never used a bread machine. You could probably bake it in the bread machine, but it doesn’t require any kneading or rising time 🙂
If you try it, let me know how it goes!
Patty says
July 6, 2018 at 9:15 pmCould you make this into muffins?
Sabra says
July 6, 2018 at 9:26 pmYes, I’m sure that you could! You would likely need to cut the baking time down a little, but everything else should stay about the same 🙂
Patty says
July 7, 2018 at 10:02 amMade them ! They are great ! Made 17 muffins . Baked 24-30 minutes 😊
Stef says
July 8, 2018 at 10:33 pmI wish I could post pictures in the comments to show how amazing this turned out. I tend to follow my heart when cooking, so I did stray from some of the recipe but not by far. First, my dry ingredients: Red Mill brand coconut flour, Barney brand blanched almond flour, and aluminium-free baking powder. I added only 3 eggs, but made up for it with extra butter (probably a whole stick LOL) and a splash more beer. I used Modelo beer which is light, so the taste was barely there…but that’s totally ok. I greased my loaf pan with more butter and after pouring the batter in, I slammed the pan on the counter to get any bubbles out and to level it out. Then I baked it for 35 mins. Absolutely perfect, no eggy taste. Very moist.
Jojo says
July 20, 2018 at 6:22 pmHello, I would like to know two things. One, how well does the slice and hold up to being sliced? Two, how does the crumb hold together and can you pick this up and properly eat it without it falling to pieces in your hands? I have been burned by so many bad low-carb recipes for Breads and wasted so much expensive almond flour that I hope you will pardon me for being a little overly cautious.
Tina says
September 24, 2018 at 1:30 amMade this tonight, it was amazing ! Sliced it thin and even put it in the toaster, held up great! Tried it with peanut butter tried it with “cinnamon sugar “ of course Keto! Thank you loved it !
Matt says
July 20, 2018 at 9:14 pmTrying this for the first time today as I have not realy eaten any bread replacements in two years…. Could not find CC flour, so put in two tablespoons of Whey clean Protein powder. Will see how it goes….
Mary Heinemann says
August 9, 2018 at 7:38 amFirstly thank you for taking the time to develop and share your recipes., I really appreciate it.
ASs I am new to your site your LC beer bread recipe is the first thing I have made. In fact I have just eaten my first slice. AMAZING!!! I have had varying degrees of baking Low Carb recipes and this one worked first go.
I read all the comments and added Italian spices and grated cheese, to your recipes I live in Italy. Also I did not have enough almond flour so used more coconut flour. It is perfect.. Grazie .Mary
sandy says
August 28, 2018 at 3:16 pmThank you for the recipe! I love beer bread and plan to make this for my next party – Its far healthier than regular beer bread and a keto point or two is not gonna stop Me !!
Kaitlin says
September 19, 2018 at 10:20 pmThis was great!!! I recently just started keto and love beer bread. I only added 2 TBSP butter on top thanks to another commenters suggestion. I think the butter helped keep the top from appearing dry. I would definitely reccomend! I used coors light beer because that’s what my husband had in fridge! Thank you for posting this!
Amanda says
October 7, 2018 at 12:49 ami loI am going to try this tomorrow! I think my loaf pan was tossed, I do have mini loaf pans like maybe 2×3? I just need to readjust for time, right? Thanks! I can not wait to try it!
Jennifer says
October 14, 2018 at 12:49 pmLove this bread, hands down the best low carb bread I’ve tried. Next time I’ll add cheese and a little garlic
Bernadette Schell says
October 25, 2018 at 2:00 pmThis bread is delicious. I have made other keto bread without beer and it seems dry. This bread is very moist which I like. I keep my in the refrigerator, but it doesn’t last long.
Sabra says
October 25, 2018 at 7:55 pmThanks for the kind review, Bernadette!
Leanne says
November 8, 2018 at 2:55 pmHave tried 2x’s. Once with beer as directed. It was good and good toasted! Next with club soda instead of beer, and added extra salt & sugar, flax meal and 1/2 cup unsweetened applesauce and 3 eggs. More moist and flavor second time but seems you can do no wrong with the proportions and baking times! Thanks for a yummy base recipe.
Melanie says
November 28, 2018 at 4:49 pmThank you This quick delicious recipe fills a huge carb void. I’ve used both diet gingerale and light beer. Delish!!
Michelle P says
January 28, 2019 at 6:36 pmGreat beer bread! Love it toasted in a skillet buttered on both sides after first day!
Lynn Walper says
January 31, 2019 at 5:10 pmI am a fan of good bread, and this is good