Keto Dill Pickle Bread – A Savory Treat You’ll Keep Coming Back To

If you’re on the keto diet, you probably miss bread. And if you’re a pickle lover, well, you’re in for something special. This Keto Dill Pickle Bread is the perfect balance of tangy, cheesy, and slightly herby flavors. It’s soft on the inside, with a golden crust that makes every bite satisfying. And the best part? It’s low-carb, gluten-free, and doesn’t taste like cardboard (which, let’s be honest, some keto breads do).

I’ll walk you through every step like we’re in the kitchen together. I want you to feel confident making this, even if you’re not a pro at baking. So, put on your apron, grab a mixing bowl, and let’s get started.

Why You’ll Love This Bread

This isn’t just another keto recipe thrown together for the sake of being low-carb. Every ingredient plays a role in making the texture just right—moist but not dense, fluffy but not dry.

• It’s packed with flavor. The pickle juice gives it a tangy kick, while the cheese and herbs balance it out.
• No weird ingredients. You won’t need xanthan gum or anything fancy. Just basic keto staples.
• Super easy to make. No kneading or long proofing times like regular bread.
• Pairs well with everything. Eat it warm with butter, slice it for sandwiches, or serve it as a side with soup.

Ingredients You’ll Need For Bread

Dry Ingredients

• 2 cups almond flour (finely ground works best)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)

Wet Ingredients

• 4 large eggs
• ½ cup sour cream (makes the bread soft)
• ¼ cup melted butter (unsalted)
• ½ cup pickle juice (yes, straight from the jar!)
• ½ cup chopped dill pickles

Extras for Flavor & Texture

• 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 1 tablespoon sesame seeds (optional, for topping)

Step-By-Step Instructions for Keto Dill Pickle Bread

1. Prep Your Oven and Pan

Before we even touch the ingredients, preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and either grease it with butter or line it with parchment paper. This will keep the bread from sticking and make it easy to lift out later.

2. Mix Your Dry Ingredients

In a large mixing bowl, whisk together:
✔ Almond flour
✔ Baking powder
✔ Salt
✔ Garlic powder
✔ Onion powder
✔ Dill

This step makes sure everything is evenly distributed. You don’t want chunks of baking powder in some bites and none in others.

3. Whisk the Wet Ingredients

In another bowl, crack in your 4 eggs and whisk them well. Add the sour cream, melted butter, and pickle juice. Stir until smooth. The pickle juice might seem odd, but trust me—it adds moisture and a punch of flavor.

4. Bring It All Together

Slowly pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon. The batter will be thick, and that’s okay. Fold in the chopped pickles and shredded cheese. Don’t overmix—just enough to combine everything.

5. Transfer to the Loaf Pan

Spoon the batter into the prepared pan. Spread it evenly with the back of a spoon or a spatula. If you like a little crunch, sprinkle sesame seeds on top before baking.

6. Bake Until Golden

Pop the pan into your preheated oven and bake for 40-45 minutes. Check at the 40-minute mark by inserting a toothpick in the center—if it comes out clean or with just a few crumbs, your bread is ready.

The top should be golden brown, and your kitchen will smell incredible. If the bread is browning too quickly, loosely cover it with foil for the last 10 minutes.

7. Cool Before Slicing

This part is important. As tempting as it is to slice right in, let the bread cool in the pan for 10 minutes first. Then, lift it out onto a wire rack and wait another 15-20 minutes. Keto breads hold together better when cooled, so patience will give you cleaner slices.

How to Serve It

This bread is packed with flavor, but it’s also versatile. Here are some ways to enjoy it:

• Warm with Butter – A simple slice with a little salted butter is heaven.
• Grilled Cheese – Use it for a melty, cheesy sandwich.
• Toast with Cream Cheese – The tangy bread pairs perfectly with a spread of cream cheese.
• Soup Sidekick – Serve it with tomato soup, chili, or a creamy cauliflower soup.
• Breakfast Base – Toast it and top with scrambled eggs and bacon.

Storage Tips

Since this bread is moist, you’ll want to store it properly:

✔ Fridge: Wrap tightly in plastic wrap or keep in an airtight container for up to 5 days.
✔ Freezer: Slice first, then wrap individual pieces in parchment paper and store in a freezer bag. Lasts up to 3 months. Just thaw and toast before eating.

Conclusion

Keto Dill Pickle Bread is one of those recipes you don’t realize you need until you try it. It’s packed with flavor, has a soft texture, and works for breakfast, lunch, or a snack. Whether you’re a die-hard pickle fan or just looking for a new keto bread that isn’t boring, this one’s a winner.

Now, it’s your turn! Grab your ingredients, preheat that oven, and let me know how it turns out. If you have any tweaks or favorite ways to eat it, I’d love to hear about them. Happy baking.

Keto Dill Pickle Bread Recipe

Print Recipe

This Keto Dill Pickle Bread is soft, cheesy, and packed with tangy pickle flavor. It’s low-carb, gluten-free, and perfect for sandwiches, toast, or as a side with soup. Easy to make with simple ingredients, no fancy baking skills needed!

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 10 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American, Keto, Low-Carb
• Diet: Gluten Free

Ingredients

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Dry Ingredients:

• 2 cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)

Wet Ingredients:

• 4 large eggs
• ½ cup sour cream
• ¼ cup melted butter (unsalted)
• ½ cup pickle juice
• ½ cup chopped dill pickles

Extras for Flavor & Texture:

• 1 cup shredded cheddar cheese
• 1 tablespoon sesame seeds (optional, for topping)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, baking powder, salt, garlic powder, onion powder, and dill.
3. Whisk wet ingredients: In another bowl, whisk eggs, sour cream, melted butter, and pickle juice until smooth.
4. Combine wet and dry ingredients: Slowly mix the wet ingredients into the dry ingredients. Stir until just combined.
5. Fold in chopped pickles and shredded cheese, making sure everything is evenly mixed.
6. Transfer to loaf pan and spread evenly. Sprinkle sesame seeds on top if using.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Cool before slicing: Let the bread sit in the pan for 10 minutes, then transfer to a wire rack to cool for another 15-20 minutes.

Notes

 

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

• For best texture, use finely ground almond flour.
• Let the bread cool completely before slicing to prevent crumbling.
• Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 210 Sugar: 1g Sodium: 320mg Fat: 18g Saturated Fat: 6g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Net Carbs: 3g Protein: 7g Cholesterol: 75mg