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    Tearing a slice of almond flour bread

    Almond Flour Bread (2g Net Carbs!)

    By 109 Comments

    You won’t even believe how effortless this almond flour bread is. One bowl, one pan, one hour, and you’re done! The hardest part is waiting for it to cool!

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    Home // Almond Flour Bread (2g Net Carbs!)

    Whether you’re gluten-free, cutting carbs, or just looking for low carb bread, friends, sometimes you just want a slice of bread, and this almond flour bread recipe is pure perfection!!!

    It can be hard to find low carb recipes that align with those drool-worthy loaves we’re all used to… but this loaf is fluffy, soft and has the perfect crumb and texture!

    It’s one of those almond flour recipes that’ll transform your life – from sandwiches to healthy snacks, this bread will become your go-to almond flour recipe! Anddd, it’s SO easy. Let’s get started!

    Top view of a loaf of almond flour bread

    What I Love About This Almond Flour Bread Recipe

    This almond flour bread recipe is the ideal loaf for any healthy recipes you have planned.

    • Ready in under an hour!
    • Basic ingredients that are inexpensive and easy to find!
    • Satisfies that longing for some delicious, fluffy, good old-fashioned, basic and irreplacable bread!

    Beating the eggs and other ingredients for almond flour bread

    Almond Bread Recipe Notes

    You won’t even believe how effortless this almond bread is. One bowl, one bread pan, one hour, and you’re done! The hardest part is waiting for it to cool!

    Ingredient Notes

    There are a couple of important ingredients that help keep this almond flour bread recipe keto and low carb…

    Almond Flour – It’s low in carbs, and has a slightly sweet (ala almonds) taste that’s perfect for bread. A finer grain is going to give you the melt in your mouth crumb you’re looking for. My favorite brands are Bob’s Red Mill or Trader Joes.

    Psyllium husk – This important fiber helps gluten-free flours to bind together, giving it structure and the fluff you long for in a loaf of bread.

    The NOW brand produces the best results, and I STRONGLY recommend you use it! Different brands of psyllium husk vary in the amount of water they absorb. They can also give recipes a blue-ish purple tint. I haven’t experienced either of these issues with NOW psyllium husk!

    putting the dough into a bread pan

    Tools To Make

    I love how easy this almond flour bread recipe is. You’ll only need a few tools:

    • A bowl for mixing.
    • Parchment paper for the pan.
    • And, a bread pan! You can use glass or metal, you’ll just want to lower the temp by 25 degrees for glass.

    Storing Tips

    This almond flour bread recipe is SO scrumptious, I don’t think you’ll have any leftover! But, I guess, in the hypothetical argument that there are some slices left, just place them in an airtight container in the fridge.

    Can You Freeze This?

    You can totally freeze this bread, which is especially helpful if you want to make several loaves at a time. Just slice, wrap well in layers of plastic wrap, toss in a large ziplock and store. Take out slices as you need them, let them thaw or toast them!Side view of a loaf of almond flour bread

    Recipe Variations

    You’re gonna fall in love with how versatile this almond flour bread recipe is!

    • Add some veggies into the mix by serving a slice with mashed avocado (low carb avocado toast anyone?) or making a veggie grilled cheese (sauteed bell peppers and onions with fresh arugula are some of my faves to add here!). Or try this low carb zucchini bread instead!
    • Add toppings. Sprinkle a handful of your favorite low carb nuts and seeds on top, for a delicious seed bread with just the right amount of crunch. Or for a sweet version, add some erythritol into the mix, and top it with your favorite low carb frosting — low carb cinnamon rolls bread anyone?!
    • Turn this into muffins. This recipe can be poured into a muffin tin for savory grab and go muffins. Looking for some sweet muffins instead? Check out these low carb banana muffins or low carb blueberry muffins!
    • Serve it in different ways. This almond loaf has a mild flavor, good texture, it slices well, and is just perfect as a low carb sandwich bread. For burgers, you can use this slight variation in almond flour hamburger buns or maybe try these low carb hamburger buns.

    More Savory Bread Recipes

    Looking for more savory bread options? Now that we’ve started, it’s hard to stop. Check these out:

    Top view of a loaf of almond flour bread

    Almond Flour Bread

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    Servings :16 Slices
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
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    Ingredients

    US Customary - Metric

    Instructions

    • Preheat the oven to 350°F. Line an 8" bread pan with a parchment paper.
    • In a large bowl, stir together dry ingredients.
    • Stir in 4 large eggs and 4 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 2 teaspoon freshly chopped herbs (if using).
    • Then add 1/2 cup warm water. Dough will look more "wet" than a traditional dough.
    • Set the bread aside for 5 minutes to allow the psyllium husk to absorb the water.
    • Transfer the batter to prepared bread pan.
    • Bake for 55-65 minutes. The bread is done when a butter knife inserted in the center comes out clean, and the top is firm and crust-like.
    • Allow the bread to cool before removing from the pan and slicing.
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    Lindsey's Tips

    • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
    • Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
    • Nutritional information is based on 1 slice, if you slice this loaf into 16 slices.
    • Using a fine grained almond flour will yield better results. I've had great results with both Bob's Red Mill and Trader Joes almond flour.
    • Some psyllium husk powders can turn baked goods into a blue-ish purple color. I use NOW Foods psyllium husk powder, and haven't had this issue.

    Nutrition

    Calories: 136kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 230mg | Potassium: 15mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 43mg | Iron: 1mg
    ©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

    Reader Interactions

    Comments

        • I used a 9 inch pan. I’ll try a smaller pan next time. Even though it wasn’t very tall, this is probably the best bread I’ve tried since starting a low carb diet!

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    4. Just popped this bread in the oven. Is it really going to be 16 servings? It fills about an inch of a tiny round pan.

      Reply

      • Hi Becca! Depends on how large you’d like to cut your slices. I used an 8″ bread pan and cut 16 sliced for sandwiches, etc. 🙂

        Reply

    5. So thrilled to find this bread! It’s a delicious substitute for regular bread. I love that it’s easy to make and I like the texture.

      Reply

      • Hi Rissa, so sorry to hear your bread was darker than mine, what brand of psyllium husk did you use? I use NOW Foods psyllium husk powder, as some powders have a tendency to turn baked goods into a blue-ish purple color. Hope this helps, let me know so I can continue troubleshooting with you! ?

        Reply

    7. Hi I had a bit of concern I was wondering if I could substitute an egg for apple sauce so it doesn’t come out with an egg taste and can I substitute the apple cider vinegar for a little extra water?

      Reply

      • Hi Emily!? The eggs help to hold all the ingredients together in this recipe, so swapping it with apple sauce wouldn’t work — but I promise, this bread doesn’t have an eggy taste! Apple cider vinegar is also needed as it reacts with the baking soda to create a “lift” to this bread recipe. Hope this helps and that you enjoy!?

        Reply

    8. This is my absolute favorite bread. Made 2 loaves yesterday. Just curious about the nutrition information. it makes 16 slices so is it135 calories per slices?

      Thanks again. Love love loveit

      Reply

      • YAY Patricia! So happy to hear that, it’s my favorite as well! Yes, the nutritional information is based on 1 slice, if you slice the loaf into 16 slices 🙂

        Reply

      • Hi Chris! So happy you enjoyed the bread 🙂 Yes I usually freeze some of the loaf — just slice it up, and put whatever you want to freeze in a large resealable bag. When I want to use it, I just toss 1 frozen piece into the toaster and it works perfectly! Enjoy!

        Reply

    13. I have never made bread before so I was worried, but it was easy and I love the taste and texture. Came out perfect! Thank you!

      Reply

      • Hi Marilyn! Yes, you can swap these ingredients — just double the amount of baking powder (baking powder has baking soda and a few other ingredients) 🙂 Hope you enjoy!!

        Reply

      • Hi Doryne! This bread is more dense than a store bought loaf of traditional bread (it’s nearly impossible to get the same amount of “fluff” using low carb flours), but it’s our family’s favorite, and the fluffiest bread we’ve made! Give it a try and let me know what you think 🙂

        Reply

    16. Thank you for an awesome recipe…delicious! Do you have a sweet version? I’d like to add pecans and maybe blueberries. Have you made any loaves with something similar? Thank you.

      Reply

    17. Hi Lindsey I have tried umpteen different low carb breads. I liked the texture of this one but found it was very salty for me. Can I just leave out the salt? I cooked it in a loaf tin and was easily able to slice it into 16. Not huge slices but big enough. Also there was no over powering almond flour taste which I don’t really like. Thanks for the recipe.

      Reply

      • Absolutely! I use almond meal in some of my baked goods, depends if you mind the small brown flecks of skin. Hope you enjoy! 🙂

        Reply

      • Hi Anna! No, flaxseed and chia are great, but it doesn’t absorb as much liquid as psyllium husk or create the same “fluff” 🙂 Thank you 🙂

        Reply

      • sorry – I should have asked, I don’t have flax seed, or chia seed, or psyllium husk – I have xanthan gum – would that work? I have no allergies, just looking to cut carbs ..

        Reply

        • Hello Dora 🙂 I would highly recommend psyllium husk for this recipe as it binds AND adds fluff to the bread. Xanthan gum and flax seeds are great, but don’t add fluff the same way. You may be able to get away with using ground flax seed and an additional egg — just keep in mind, the bread will be less “fluffy”. Hope that helps! If you try this out, come back and let me know how it goes!

          Reply

    22. sorry – I should have clarified, I don’t have flax seed, or chia seed, or psyllium husk – I have xanthan gum – would that work? I have no allergies, just looking to cut carbs .. what else can I use other than psyllium husk – ?

      Reply

      • Hi Jane! Unfortunately this recipes relies on psyllium husk to add fluff and bind the ingredients together, and there are no other substitutes. You may be able to get away with using ground flax seed and an additional egg, however, the bread wont be as “fluffy”. Hope you enjoy! If you try this out, let us know how it goes!!

        Reply

    27. I made this bread and did not get the results I expected. It turned out dark and dense, not fluffy. I live at close to 5700 ft in elevation and was wondering if I need to adjust the baking soda or use a different ingredient or two to cause the rising. I was not able to get the NOW brand of Psyllium Husk powder so I used the IT’S JUST brand. Not sure if this was a factor.

      Suggestions?

      Reply

      • Hi Jenny! Sounds like a psyllium husk issue (this is what will change the color and affect the fluffiness) — Each brand of psyllium husk works differently, the only product I’ve had awesome results with is NOW brand (you can grab it on Amazon!). I would suggest trying that. Also, did you use almond flour or almond meal (this could also make the bread dark). You’ll want to use a fine grain almond flour, as almond meal is heavier and darker. Hope this helps! And I’m happy to continue trouble shooting with you ?

        Reply

      • Hi Maz! I haven’t tried this recipe with hazelnut flour, but I don’t think that should be a problem! Report back and let us know how it goes, hope you enjoy!

        Reply

      • Hi there! Not for this recipe, as psyllium binds AND adds fluff. If you don’t mind a denser bread, I suppose you could use xanthan gum (significantly less tho). Hope you enjoy, let us know if you try any variations out!

        Reply

      • Hi Dianna! I like to fill the entire pan with parchment, that way you can easily grab an edge and lift the bread out. Hope this helps, and that you enjoy ?

        Reply

      • Hi Nichole! Psyllium husk adds the “fluff” to this bread, so I wouldn’t suggest making it without. Hope you enjoy ?

        Reply

    34. This turned out great! I was a bit skeptical because I’ve wasted so much time and money on lousy keto recipes, but this is a very good recipe. I baked it for 45 minutes. I did not add the hers, but I will next time. I had a lovely ham and cheese sandwich for lunch, what a treat! Thank you for this great recipe! 🙂

      Reply

    35. Hi Lindsey! I tried making this with egg replacement. It didn’t “fluff” at all. I’m guessing the egg replacer was not meant to replace that many eggs? Maybe I should’ve added more water as it was pretty thick? Also, I put 2 teaspoons All Purpose Seasoning…. DELISH! The taste was delish, just disappointed in how flat it was. Another go of it will be needed if I’m able to eat eggs ever again.

      Reply

      • Hi There! I haven’t tested this recipe with an egg replacement, and can imagine that would affect the “fluff” — but this could also be a psyllium husk issue. Did you use NOW psyllium husk? It’s the only product I suggest for this bread recipe. Thanks!

        Reply

    38. I know this is an excellent bread-if I had the right ingredients required to bake this easy bread today. I had to substitute Potato Starch for Psyllium Husk powder(can’t wait to buy some tomorrow. I used 1/4 cup of mashed bananas per egg for the 4 eggs. It smelled soooo good baking, BUT it never baked on the inside. The crust was perfect and the flavor was so good!! It was just raw-never baked right. I even added 10 more minutes to my 55 minutes-almost burned the beautiful crust..
      Again, I only substituted 2 ingredients, I had to use 1/4 cup of bananas per egg and Potato Starch for Psylliun Husk powder.
      PLASE HELP ME!!! I want to continue using the bananas for the eggs. What do I I have to do to make this substitution work?

      Reply

      • Hey Straw! Unlike eggs, bananas won’t set when they cook, so I would expect the bread to remain raw in the center. If you’re looking for a vegan sub for eggs, I’d test using a flaxseed eggs instead. Hope this helps!

        Reply

    39. You say the bread is 2 net carbs – the nutritional breakdown doesn’t have fiber listed and has carbs at 5 so I’m guessing fiber is 3? Just wanted to check…it’s in the oven now!

      Reply

    40. Hi quick question from the UK. We followed the recipe but the bread collapsed after it was baked. We are not experienced bakers. The recipe recommends 2 cups of almond flour. Would it be possible to tell us what this is in grams in case our cups are bigger or smaller? The dough was extremely heavy and sticky so we added an extra egg and a little more water and olive oil than what is in the recipe. Is that maybe the problem? We also used a little less vinegar as we were afraid it would be too vinegary. While the bread was cooking it rose a lot in the oven but collapsed immediately on bringing it out. When we sliced it, a lot of the inside was raw although the knife came out clean when we tested it. We baked it for about 50 minutes at 175 centigrade. We would be grateful for any advice you could give us as the parts that had cooked tasted beautiful. Thank you

      Reply

      • Hey Ken! Below the ingredients, there’s an option to change the measurements to “metric”. What psyllium husk product did you use? This is the most tempermental ingredient in this recipe, I have had the best results with NOW psyllium husk.

        I haven’t tested the recipe with additional liquid, I would try it again using the measurements listed in the recipe. Also, the vinegar is needed to help the bread rise, as it reacts with the baking soda, so please use the full amount. As far as it being raw in the center — bake it a little longer. If the top starts to brown, you can add foil to the top of your bread. Hope this helps! And that enjoy!

        Reply

      • Hello 🙂

        I followed the recipe exactly but for some reason the bread didn’t fluff … still delicious but wondering maybe Is there a special way to mix ingredients or maybe how to pour it in the pan???

        I bought the almond flour and now Powder that was recommended.

        First time baking bread haha thank you so much for amazing recipe !!!

        Reply

        • Hi Brend! So happy you enjoyed the flavor! And so sorry it didn’t fluff for you. What size bread pan did you use? I use an 8″ for maximum height, believe it or not, a 9″ will be significantly shorter. Happy to continue troubleshooting!

          Reply

    41. Hi Lindsey, Can’t wait to try your recipe. I am having a hard time finding NOW Foods psyllium husk powder. Can you tell me where to get it? I looked on Amazon but did not know which one you were talking about. Thanks! Linda

      Reply

    42. Hi Lindsey, I was wondering if you could tell me what erythritol sweetener you use and in what form? I am not familiar with that and would appreciate your input. Thanks so much, Linda

      Reply

      • Hi Linda! My 2 favorites are Swerve and Lakanto — I use whatever is available at Costco, or best-priced on Amazon (they’re REALLY expensive everywhere else!). The form of these sweeteners I use depends on what I will be baking, most often I use granular, but I use golden and confectioners quite often in baked goods. (golden + confections are hard to find in stores, so I always grab this on Amazon!) If you plan to do a lot of desserts and baking, I suggest loading up on all of these (buying in bulk usually saves $!) and storing them in your pantry for when you’re ready. Hope this helps!

        Reply

      • Absolutely! The texture of almond flour is a bit more “flour-like”, but as long as you don’t mind that, and the color difference, it’s a perfect swap. Enjoy!

        Reply

    44. This is my first time making a low carb bread so I wasn’t sure what to expect. I followed the recipe exactly and used the Now Psyllium Husk Powder. I used the King Arthur Almond flour, which was unfortunately quite expensive. The result looks just like the picture. Unfortunately, I was hoping to make sandwich bread by the bread only rose to 2″ tall. I also could really taste the egg and it had a weird smell. I’m wondering what I did wrong?

      Reply

      • Hey Melissa! This bread will not rise much (if at all), so the height of the batter when you pour it into the bread pan is what it will be. I used an 8″ bread pan to produce that height of bread. (believe it or not, a 9″ bread pan makes a big difference in the height). As far as the smell and eggy taste goes, I haven’t noticed that myself or heard that before, so I’m sorry! It may just be that low carb bread takes a bit of adjusting to? Hope this helps!

        Reply

      • Hi Julie! Yes, you can definitely add herb spices! You can also skip them altogether if you’d like. Can’t wait to hear what you think, enjoy!

        Reply

    46. I skipped the spices and used everything else exactly and baked in a 8 x4 loaf pan. Delicious! I toasted a piece with sugar free jelly. Great, easy recipe. Thanks for all these awesome recipes!!

      Reply

      • Hi Gloria! Instead of the baking soda? Sure! It just isn’t as strong of a leavening agent as baking soda, so you’ll want to add about 1 tablespoon here. Hope you enjoy!

        Reply

    50. I actually made this with 4 Tbsp. freshly ground flaxseed in place of the psyllium husk since I didn’t have any. The bread turned out delicious! It held together when I toasted it! I look forward to trying this recipe again once I have psyllium husk and compare the difference. Thank you!

      Reply

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