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Almond Flour Bread (2g Net Carbs!)

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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!

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

Whether you’re gluten-free, cutting carbs, or just looking for healthy recipes, 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 recipe! Anddd, it’s SO easy. Let’s get started!

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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 meal 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!

How Can I Serve This Bread?

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.

Psst — For another great sandwich or breakfast option, try this delicious and easy low carb bagel recipe.Slices of almond flour bread

How Can I Make This More Nutritious?

I love that this low carb almond flour bread recipe is filled with such clean ingredients. Although it’s NOT a vegan almond flour bread recipe (due to the added eggs), it’s a great vehicle to pack more nutrients in, especially with the toppings…

I like to 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!).

If you’d prefer a loaf that’s loaded with nutrition, opt for this superfood cauliflower bread, sweet and easy low carb banana bread, or this vitamin-filled low carb zucchini bread!CLoser look of almond flour bread

Can I Add Pumpkin To This Recipe?

You know I love a good healthy pumpkin bread recipe, especially since pumpkin is one of my FAVORITE superfoods! However, throwing pumpkin into this recipe would throw our liquid to solid ratio out of whack…

That said, if low carb pumpkin bread is what you’re craving, check out this recipe instead!

Can I Add Toppings To This Bread?

Like toppings on your bread? Such as a crunch, or little something sweet?

Sprinkle a handful of your favorite 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?!Tearing a slice of almond flour bread

Can I Turn This Into Muffins?

Muffins are such a great low carb breakfast or snack!

This recipe can be poured into a muffin tin for savory grab and go muffins (due to the consistency of this recipe, they’ll taste more like rolls than low carb english muffins).

Looking for some sweet muffins instead? Check out these low carb banana muffins or low carb blueberry muffins!

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Top view of a loaf of almond flour bread

Almond Flour Bread

You won't even believe how effortless this almond flour bread is. One bowl, one bread pan, one hour, and you're done! The hardest part is waiting for it to cool!
Print Recipe Pin Recipe
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 16 Slices

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Line a bread pan with a parchment paper.
  • In a large bowl, stir together dry ingredients.
  • Stir in the eggs and olive oil, apple cider vinegar, and herbs (if using).
  • Then add the 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 45-55 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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Notes

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.

More Low Carb Bread Recipes

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

Conclusion

This quick almond flour bread recipe is about to make your life a lot easier and more delicious! Comment below with the first meal you’ll use it in!

Reader Interactions

Comments

  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

    • Hi Denise! Great question, that is the same product I use, which isn’t as finely grained as the “powdered” psyllium husk. But I absolutely love it when making my breads! Hope you enjoy as well 🙂

      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

  37. Also… maybe you could list your comments from most recent… ? Might be helpful, maybe not. Thank you for your recipes and website! I find myself coming back here for more and more! 🙂

    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

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