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!
Looking for more keto lunch ideas? Check out my keto wraps, Chinese chicken salad, or my curry chicken salad.
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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 keto zucchini bread instead!
- Add toppings. Sprinkle a handful of your favorite keto 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 — keto 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 keto 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 keto sandwich bread. For burgers, you can use this slight variation in almond flour hamburger buns or maybe try these keto 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:
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.
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
Hey Linda! Yay! Hope you love it as much as we do ? Here’s the product I use: https://amzn.to/2OsXfHx
Thanks Lindsey, I saw that product but after reading about it it said to put in water or juice and I got a bit confused. So you just measure out that one and put it in recipes? Thanks again!!
Shoot, I’m so sorry — this is the product I use: https://www.amazon.com/NOW-Psyllium-Husks-16-Ounce-Packaging/dp/B000N7DP6G
And yes, just measure it and put it in the recipe, this is why we add so much water to the bread. Thanks so much!
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
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!
Will this work using almond MEAL? I have no almond flour at the moment.
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!
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?
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!
Do I have to add herbs? I don’t have any fresh. Will herb spices do? Can’t wait to try this!
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!
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!!
Hi Julie! I’m so glad you enjoyed it, thanks for sharing your tweaks!?
Can I use avocado oil or coconut oil instead of olive oil?.
Absolutely! Any oil, butter, or ghee will do, we just like the flavor of olive. Hope you enjoy!
I used butter instead. It’s baking in the oven as we speak. I am sure it turns out great.
Awesome Mehreen! Let me know how it goes, Enjoy!?
Can regular baking powder use to make the bread? Thank youG
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!
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!
Sounds great Renee! Thanks for sharing your tweaks!?
Hello, I am new to baking and am curious if it is possible to increase the recipe to fit a longer bread pan? Thank you!
Hi Owen! You certainly can try! That said, almond flour is a bit different than traditional flour, so I can’t guarantee it won’t sink in the center (almond flour is significantly heavier than wheat flour). If you give it a try, please let me know how it goes! Enjoy!
You are a great writer!
Thank you so much Cory, That means the world 🥰
In place of the water, would softened cream cheese or yogurt soften the psyllium husk enough ahead of time if you soaked it in either? I’ve added those to low carb breads and it really improves the taste and masks the eggy-ness. Thanks!
Hey Morgana! You can absolutely try it, although I can’t say how well it will work/how the taste would be. I have more confidence that yogurt would work than cream cheese. Let me know how it goes!
Lindsey, alot of bread recipes call for yeast. Would yeast give the bread more rise if you added it to your recipe? I’m not sure how much yeast would be needed as it takes very little when making machine baked breads that allow for the dough to rise before re-kneading and baking. I love your web site BTW.
Hey Michael! Thanks for the kind words! Unfortunately, yeast won’t work here as almond flour doesn’t contain sugar, which yeast needs to activate. I’ve tested this recipe with sugar and yeast, but almond flour is pretty tough to get to rise without a lot of extra work! Psyllium husk adds a surprising amount of fluff here! Hope you enjoy!