I don’t know about you but when I started eating low carb, I scoured the internet for a quality low carb sandwich bread recipe and came up with nada!
Seriously, all I could find were bland low carb recipes, that quite frankly, were a BIG waste of money! All a girl wants is almond flour recipes that also taste good! Is that too much to ask!?
Not anymore!
I took to the kitchen and worked up a low carb sandwich bread recipe for the books! Adios, lame bland bread! I cannot wait to introduce you to the ultimate low carb bread for low carb snacks that are healthy snacks and delicious too!
Yahoo, we’ve hit the trifecta! Let’s do this!
What I Love About This Low Carb Sandwich Bread Recipe
Here’s why you need to make this low carb sandwich bread recipe asap:
- I absolutely adore a decent bread replacement recipe that tastes like the real deal and this one is it, baby!
- Fresh bread in less than an hour?! I’m in!
- It can be toasted and frozen like traditional bread! Score!
- There aren’t millions of ingredients necessary to make it! Convenience is king!
Recipe Notes
See what you need and get to baking!
Ingredient Notes
Here’s the skinny on the ingredients in this low carb sandwich bread recipe:
Almond flour: Be sure you use fine-grained almond flour to get the fluffiest bread possible! I like Trader Joe’s Brand or Bob’s Red Mill.
If you haven’t tried almond flour bread, do yourself a favor and get right on that immediately!
Psyllium Husk: In case you aren’t familiar with it, psyllium husk is more than a funny name! It’s a form of dietary fiber made from the husks of the medical plant, Plantago ovata’s seeds. It takes on the fluffing and gluing characteristics that gluten does in traditional bread recipes.
Beware: it can turn your breads a blue-ish purple! Avoid this by using NOW Psyllium Husk for less oompa loompa bread!
Baking soda + Apple Cider Vinegar: When baking soda and an acid (the ACV in this case) interact together, carbon dioxide is released, which then expands the dough and adds a bit more fluff! Bring it on!
Eggs: Paleo bread can typically taste eggy, which doesn’t replicate bread very well! I avoided that in this recipe by using fewer eggs and the fluffing magic ingredients above (psyllium husk + ACV + baking soda!).
Also, be sure to use room temperature eggs or this will take longer to bake in the oven! And trust me, you don’t want to be waiting around for this bread! (The sooner it’s done, the sooner you can eat it!)
Warm water: You want to use warm water vs. cold water for the same reason you want room temperature eggs, SCIENCE!…the cold water will make it take longer to cook and could mess with the baking powder and your bread’s ability to rise to great heights!
Tools To Make
Here are the 3 things you need to make your very own low carb sandwich bread recipe:
- 8” bread pan with parchment, butter or silicone baking mat
- Large bowl to mix all ingredients together
- Cooling rack for bread
Storing Tips
You’ll want to hide/store this low carb sandwich bread recipe in the fridge.
Also, please note that because this isn’t your run of the mill grocery store bread packed with preservatives, it has a much shorter shelf life. But don’t worry, the whole house will snack on this before it loses its freshness!
Can You Freeze Them?
Yes, you can and that is what I love about this recipe! You can bake this up, freeze half of a loaf (or a few pieces) and warm them up in the oven or toaster when you want to eat them! Super simple healthy snacks! 
Recipe Variations
Want to switch this recipe up? Check out some healthy recipes on how below:
Can I Make This Bread Without Low Carb Flour?
Sorry friends, not this recipe. BUT, if that’s what you’re looking for, here are some other recipes where low carb flour is completely unnecessary:
A fantastic go-to is the light and airy oopsie bread! It has cream cheese in it too, yummmmm! Or try this NO carb bread for a suuuper quick and easy one!
Can I Add Some Toppings?
Who doesn’t love toppings?! YES, add them to your delight!
I like to add seeds onto the crust for a seed bread that’s WAY better than Dave’s Killer Bread. You can use any seeds of your choosing: sunflower, pepitas, sesame seeds, flaxseeds, chia, hemp, pumpkin seeds or any other personal faves!
Not only are they healthy to add but they also elevate your loaf!
Spices and/or herbs can also turn your bread’s flavor up a notch.
Can I Turn This Recipe Into Muffins?
You can certainly make this recipe with muffin tins instead of a bread pan! Simply decrease the bake time (around 15-25 minutes), and serve for breakfast like a low carb english muffin!
Speaking of breakfast muffins, you MUST try these low carb blueberry muffins or low carb banana muffins! You’ll love them!
How Can I Make This Bread Healthier?
Want to make this loaf of low carb deliciousness healthier?
Like most baked goods, there isn’t a ton of wiggle room with the ingredients. That said, you can absolutely get creative with the toppings to add in some nutrients, fruits, and veggies.
- I like to serve a slice of this with some chia seed jam
- OR! A dollop of peanut butter and freshly sliced strawberries
- You can also slice up your favorite veggies and melt some shredded cheese on top!
If you’re looking for some other ways to sneak in fruit, check out this low carb zucchini bread, this low carb pumpkin bread, or this low carb banana bread recipe!
Can I Turn This Recipe Into Biscuits?
Craving biscuits instead of a loaf?
This recipe would take more work than it’s worth to work into butter flaky low carb biscuits, so if that’s what you’re craving, I suggest you check out my low carb biscuits (a SERIOUS personal fave!) or my drop coconut flour biscuits!
More Low Carb Bread Recipes
Can’t get enough bread?! ME NEITHER! Check out these INSANE low carb bread recipes!
Low Carb Sandwich Bread
Print Recipe Pin RecipeIngredients
- 3 Cups Almond Flour
- 6 Tablespoon NOW Powdered Psyllium Husk
- 1 1/2 Teaspoons Baking Soda
- 1 Teaspoon Kosher Salt
- 6 Eggs large
- 4 Tablespoons Unsalted Butter unsalted. Melted + cooled
- 3 Tablespoons Apple Cider Vinegar
- 3/4 Cup Warm Water
Instructions
- Preheat the oven to 350° F.
- Line an 8” bread pan with parchment paper or butter.
- In a large bowl, combine the dry ingredients.
- Add eggs (6 large in size), melted butter (4 tablespoons), *make sure it has cooled, we don’t want to cook the eggs*, apple cider vinegar (3 tablespoons) and warm water (3/4 cup) — stir to combine.
- Pour the batter into prepared bread pan.
- Cook for 55-65 min, or until the bread is cooked all the way through. ***
- Let cool before slicing and enjoy!
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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 your bread into 16 slice.
- It’s important to use a FINE GRAIN almond flour, as the coarse grain will weigh down the eggs and make this bread less fluffy. I’ve had the best luck with Trader Joe’s brand and Bob’s Red Mill.
- Not all psyllium husk powders produce the same amount of fluff, and some of them can change the color of your bread to a blue-ish purple. I highly recommend using NOW psyllium husk.
- You may need to slice to the bread to see if it’s cooked through. If the center looks slightly doughy, place it back in the oven. If the top begins to brown, place tin foil over the top.
45 minutes and the loaf seemed done…tester was clean. Took it out to cool and the middle fell to reveal that the center was still raw. Are you sure that it’s baking SODA and not baking POWDER? And also, 300° is very low for baking anything, especially bread. With the cost of ingredients being so high, I expected a better outcome. The directions certainly don’t produce the loaf pictured.
Hi Lorrie! I actually just made a loaf of this yesterday and it turned out perfectly! Definitely use baking SODA (not POWDER), it’s a stronger leaven agent. What psyllium husk product did you use? Sounds like you just needed to bake the bread a little longer to achieve the same results!
Baked my first loaf todary. 350 for 67 minutes. Came out fine. Undecided on taste,. Will decide on making again after first loaf.
Thanks for trying this out, Enjoy! 🙂
am I supposed to use psyllium husk or psyllium husk POWDER?
Now makes both
Hey Scott! I use powdered, it has the best texture results. Best of luck!
I went with powered but the link brings you to just the husks. Turned out looking pretty good. Can’t wait to try with my all meat instant pot chili tonight. Thanks!
Sorry about that, I just fixed the link! Ohhh sounds awesome. So happy you enjoyed the bread!
I made the bread but it didn’t get the height – not like the pic, more like the sourdough slices at restaurants. It tasted good though. It tasted even better after having been refrigerated. I just need to know how to get it to raise higher. Should I let it sit longer after adding the water? I actually let it sit about 10 minutes before moving it to the loaf pan.
Hi Rachael! What brand psyllium husk did you use? And what size bread pan? Since we aren’t using yeast, the bread doesn’t rise as much as a typical loaf of bread — so it’s important to use the bread pan size recommended in the recipe, as well as NOW psyllium husk (other brands absorb liquids in different amounts and won’t give you the same results).
Hi Lindsey,
I used “Now Psyllium Husk Powder” (clicked on the link), and the loaf pan I used didn’t have the size imprinted, but it measured at about 9 1/2 X 5 1/2 with a depth just under 3″.
Oh, I made your brownie recipe, and they are the bomb!!! I added 1/4 warm water because the batter was so thick I couldn’t stir it, but wow, they are soooo good! 🙂
Yay! So happy you liked the brownies!!
The only difference I can think of is the pan size. I think you would achieve the height you’re looking for if you use the 8″ bread pan called for in the recipe. Check out this article (see the 2nd photo).
Since the bread doesn’t rise much when it bakes, you’ll see about how tall the bread will be when you put the batter into the pan.
Ironically, low carb bread recipes are way less temperamental than traditional bread recipes (because you don’t have to deal with the complexities of yeast!) — so as long as you’re using a fine-grained almond flour, NOW psyllium husk and your baking soda is still good, it should be perfect.
Hope this helps! I’m happy to continue troubleshooting with you!
Well Linsey that was an excellent recipe, surprised to say worked first time. I had the Psyllium Husk Powder from Amazon which turned the bread purple which I didn’t care, I wasn’t out to present some sort of delicious buffet for the family.
I am on a “maintenance” keto diet, so fortunately not needing to lose weight but careful I don’t, so just keeping weight constant. Therefore able to indulge in one slice of this bread now and again with not needing to concern myself about carbs.
The flavour I knew would be different and it was but as I like almonds the taste difference was fine. Commendation for getting such a good bread texture from ingredients that are not normally found in bread. Personally if the bread had looked like ordinary bread the taste difference would have jarred due to expectation, but as it looked different and tasted different (but pleasant for my taste) it took less getting used to.
One last point. While it is obviously great that the carbs are so low, I never realised the calories were so high, twice that of ordinary bread per slice (279kcals). That said, as I am not too concerned about calories on Keto and more conscious of carbs, I can use this recipe when in need of a change.
Well done.
Sounds great John 😄 I’m so glad you enjoyed this recipe 😃
Can you use silicone bread pans with this recipe? If so, is there any change in baking time? I just started a low carb diet for controlling my blood glucose. I don’t use medication. I’m diabetic.
Hi Ken! Welcome, and wishing you an easy and delicious transition into the low carb world! Yes you can use silicone, however, since silicone doesn’t really conduct heat, your bread won’t have as much of a crust as it would in a metal pan. Hope you enjoy!
Hi Lindsey,
Yet another amazing recipe! I’d say that your recipies are the best by far, thanks for sharing them with us. I have a question regarding Psyllium Husk. I’m new to keto diet and I’m curious if I can substitute it with Xanthan Gum? What is the exact difference between them?
Hi Didem! Thank you so much for your kind words, that means more than you know!! Sometimes you can substitute psyllium and xanthan, but not here — they both bind ingredients together, but psyllium also adds “fluff” to recipes and gives them a bread-like texture. Almond flour is otherwise very dense. For this recipe, definitely use psyllium! Hope you enjoy!
Many thanks for your answer Lindsey! That’s very clear now 👍🏻 Take care ♥️
You’re welcome, Take care!😁