Can I use coconut flour instead of almond flour?

Not for this recipe. Coconut flour absorbs way more liquid and would make the bread too dry. If you must use it, try using ¼ cup coconut flour instead of 2 cups almond flour, but I can’t promise the texture will be the same.

What if I don’t have pickle juice?

You can swap it with a mix of lemon juice and water, but honestly, pickle juice is what gives this bread its signature taste. Try to get a good-quality jar of pickles and use the juice from that.

Can I make this dairy-free?

Yes! Swap the sour cream with coconut cream and use dairy-free cheese or just leave the cheese out. Use coconut oil instead of butter.

How do I make it fluffier?

Make sure your eggs are room temperature before mixing. Cold eggs can make the batter denser. Also, don’t overmix—just stir until combined.

Keto Dill Pickle Bread - The Best Savory Treat You’ll Love

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

Scale

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

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

Find it online: https://www.wellnesswarrior.org/keto-dill-pickle-bread/