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Almond Flour Bread

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Almond flour bread

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Trust me friends, low carb almond flour bread doesn’t have to taste eggy, or dense, or “healthy”.

In fact, it can taste pretty dal-gon-delicious—with the right low carb bread recipe, that is.

I assume, like me, you’ve tried half a dozen low carb recipes for bread. All of which have tasted somewhere between “ok” and “meh”—basically a bread pan filled with wasted ingredients, money and time. This recipe doesn’t play that game…

…and it’s here to shift your stance on almond flour bread—and shine light on how beautiful, delicious, and bread-like it can taste! Let’s get to baking!

Sliced almond flour bread

What Makes This Low Carb Bread the Best?

I hear you! You want a low carb bread that actually tastes like bread. Not a bland quiche. Not a soggy bread-like…something…

If you’re feeling what I’m saying, here’s why I think you should try this recipe:

  • The egg to flour ratio is balance (hallelujah!)
  • It slices well
  • Has a bread-like, delicious texture
  • Compliments all low carb foods, from meats, to cheeses, to low carb veggies
  • It’s paleo too!

The preparation of almond flour bread

Ingredients in This Paleo Bread Recipe

Other than the basics (eggs, salt, baking soda and water), here are the low carb shopping list items used to make this paleo bread recipe so darn delicious:

Low Carb Flour

Coincidentally, my favorite low carb flour happens to be paleo too! Introducing almond flour. In case you’re wondering how many carbs you’ll be saving with this simple swap:

Almond Flour: ¼ cup = 6 grams of carbs
Regular, White Flour: ¼ cup = 23 grams of carbs

How to Make Almond Flour

How to make almond flour is as simple as processing almonds in a food processor until they’re a fine texture. You’ll want to continually “pulse” the almonds so it doesn’t turn into almond butter.  

As easy as it is to make at home, I’m lazy! And typically buy it premade (unless the store is already closed and I’m craving low carb cookies). Trader Joe’s sells my go-to almond flour. If that isn’t an option, Bob’s Red Mill has a great “super fine” almond flour, which you can buy on Amazon (for a great price!) or at most grocery stores.

Baking with Almond Flour

As with any type of new flour, almond flour has a bit of a learning curve. It’s more dense than other flours, and needs help getting that “fluffy” texture. Which is why Psyllium husk is so helpful when baking with almond flour…

Psyllium Husk

Sure, you’re familiar with psyllium husk as an…ahem…digestive aid…ahem…but did you know it gives this almond flour bread its bread-like texture? Plus, a delicious flavor!

 The preparation of almond flour bread
Tearing the small piece of sliced almond flour bread apart

What You Need to Know When Baking Low Carb Breads:

I get a lot of questions about swapping low carb flours around, so wanted to address this up front. Here’s the deal with baking low carb breads:

Each of the low carb grains have different baking tendencies—For example, coconut flour is dry and requires additional liquid, while almond flour is dense and needs an ingredient to add that “fluff”. When baking low carb recipes, it’s best to stick to the flour that’s recommended in the recipe. (Sorry friends)

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Here’s a little more info on the difference between almond and coconut flour:

Tips for This Low Carb Bread Recipe

This low carb bread recipe is pretty straight forward! I will warn you of one thing: if you’re familiar with baking traditional flour breads, the dough will not form the same way.

Instead it will be rather “wet” and will pour into your pan—don’t let that worry you. It’ll bake into a delicious almond flour bread without issue!

 

How to Eat This Almond Bread

Most of us probably don’t need an excuse to eat more almond bread — but if you’re looking for ideas, here are some of the delicious ways I’ve out this almond flour bread recipe to use:

  • Sandwiches
  • Eggs + Toast
  • PB + Erythritol (low carb sweetener)
  • Dice it up, toast it, and make some low carb bread crumbs!

 Almond flour bread on top of the parchment paper

Additions and Swaps for This Keto Bread

Most of the ingredients in this keto bread are here to stay! However, there are a few swaps you can make, depending on which low carb meals you’ll be centering around your almond flour bread:

Olive Oil
I’ve make this bread with butter and coconut oil without noticing a change in the bread’s texture (crazy, I know!). I decided to go with olive oil because I absolutely love the flavor it brings! If you’re making this bread for PB&J’s or French toast, then try coconut oil!

Fresh Herbs
If you’re using this recipe to make sweet bread, I’d skip herbs all together. But if you’re going the savory route, then the more herbs the merrier! My favorite herbs to add to almond flour bread are thyme and rosemary, what about you?

  Sliced almond flour bread

Almond Flour Bread Recipe

No fuss, no muss, just the most delicious low carb almond flour bread recipe, here for all your fluffy, toasty, carb-like needs!

Hope you enjoy as much as I do. Let me know below! How did you use this bread? Did you add any herbs??

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Almond Flour Bread

No fuss, no muss, just the most delicious low carb almond flour bread, here for all your fluffy, toasty, carb-like needs!
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.

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: 135kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 229mg | Potassium: 15mg | Fiber: 3g | Sugar: 0g | Vitamin A: 60IU | Calcium: 43mg | Iron: 0.8mg
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Carb Free Bread Free Alternatives

As you can see, there are a few (but very few) carbs in this bread recipe. And although this almond flour bread is certainly carb free compared to a slice of wheat, some of you may be looking for even less. Here are a few options:

No Carb Bread

As stated above, almond flour isn’t completely carb-free, neither is psyllium husk, or even eggs (but very very few).

So, if you’re looking for a no carb bread, then let’s get creative with chicken, meat or cheese! Same concept as our chicken crust pizza, meatza or cheese crisps, just flatten the “dough” a little thinner before baking! Let me know what you think if you give it a try 🙂

Bread Substitute

Not completely carb free, but using a few pieces of lettuce or a hollowed-out cucumber to wrap your low carb lunch will result in less carbs than this almond flour bread.

 

Best Low Carb Breads

Of all the low carb bread recipes, this almond flour bread is my favorite That said, you may be craving something different! Here are all the best low carb breads for you to choose from:

Oopsie Bread + Oopsie Rolls
Oopsie bread is not for everyone. It’s best described as “bread like”, not “French baguette-like”. We, in my house, can’t get enough of it! Follow the oopsie rolls recipe if you love Boirsin cheese! (pst… cloud bread and oopsie bread are the same thing)  

3 Ingredient Low Carb Bread Recipe
You read that right—only 3 ingredients in this low carb bread recipe! I absolutely LOVE this bread. Compared to other low carb breads, it’s far less eggy. That said, it does rely heavily on the eggs to give the bread its “fluff”.

Reader Interactions

Comments

      • Hi Sherry! Making that change now, I used an 8″ bread pan. What size did you use? I’d like to add it to my notes. Glad you liked the flavor!

        Reply

        • 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!

          Reply

  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

  6. Ok what did I do wrong because this smelled bad and tasted awful. Mine was more a dark wheat look than your lighter look.

    Reply

    • Hi Rissa, so sorry to hear your bread didn’t turn out. I’ve never heard of it smelling badly — maybe your eggs or olive oil went bad? As far as your bread turning out 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

  11. I think I found the reason for the ammonia smell. After a search I learnt that you must have a ratio of AT LEAST 3:1 of acid ingredients to baking soda. Perhaps the tsp was too big to my 2 tbsp of vinegar. Will try again and see what happens.

    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

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