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!
What I Love About This Keto Almond Flour Bread Recipe
This keto 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 keto 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!
Tools To Make
I love how easy this keto 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 keto 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!
Almond Flour Bread Recipe Variations
You’re gonna fall in love with how versatile this keto 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:
Keto Almond Flour Bread
Print Recipe Pin RecipeIngredients
- 2 Cup Almond Flour *
- 4 Tablespoon NOW Powdered Psyllium Husk powder **
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 4 Eggs large
- 4 Tablespoons Olive Oil
- 2 Tablespoon Apple Cider Vinegar
- 1/2 Cup Warm Water
- 2 Teaspoon Herbs Fresh, Chopped
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 large eggs (4) and olive oil (4 tablespoons), apple cider vinegar ( 2 tablespoons), and freshly chopped herbs (2 teaspoon) *if using*.
- Then add warm water (1/2 cup). 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.
