Almond Flour Bread
This almond flour bread is the best keto bread recipe with almond flour to replace regular wheat bread on your keto diet.
It has a soft, chewy crumb-like regular bread, with only 3 grams of net carbs per slice and no eggy taste at all!
This keto bread is also gluten-free, dairy-free, and uses only a small amount of eggs that avoid the eggy taste found in most common keto bread recipes.
What Is Almond Flour Bread?
Almond Flour Bread is a keto-friendly bread loaf where ground almond replaces wheat flour in classic bread.
A store-bought wheat bread loaf from the grocery store or bakery is high in carbs as it’s made with high-carb white flour.
Classic bread is not keto-friendly, and not suitable for a low-carb diet.
To make keto-friendly bread, you must use a combination of keto flour, eggs, and healthy fats like melted butter or olive oil which is what we do in this recipe.
How To Almond Flour Bread
There is nothing easier than this almond flour bread recipe.
All you need are 6 simple, wholesome pantry ingredients:
- Ultra-Fine Almond Flour – Avoid using coarse almond flour, also called almond meal. The recipe works with almond meal, but it gives the bread a heavier, gritty texture. If you are a keto beginner, definitely stay away from coarse almond flour that makes your first keto bread experience disappointing.
- Whole Psyllium Husk – It is the crucial ingredient in most keto bread to reduce the number of eggs and add a chewy bread crumb. Also, the psyllium husk is excellent for your overall gut health. It adds fiber to your daily routine. Note that husk brands like Metamucil are NOT made for keto baking. They are gut health supplements unsuitable for making keto bread recipes.
- Large Whole Eggs and Egg White – Use eggs at room temperature for the best results. The recipe uses a combo of egg white and whole eggs. As mentioned above, removing some egg yolks in this keto almond flour bread recipe removes the eggy flavor that most of us don’t enjoy in keto bread recipes.
- Lukewarm Water
- Olive Oil or melted butter
- Baking Powder
- Xanthan Gum – Don’t skip this ingredient in a gluten-free keto bread recipe! This ingredient is the bread binder. It holds gluten-free baked goods to perfection and creates the best chewy bread crumb you used to love in wheat bread recipes.
Beating The Liquid Ingredients
First, in a large mixing bowl, beat egg white, whole eggs, and melted butter (or olive oil).
Beat for 1 minute at high speed until the mixture doubles in size becomes whiter in color, and is foamy. Set the keto bread aside.
In another bowl, combine almond flour, whole psyllium husk, salt, xanthan gum, and baking powder.
Make a well in the center of the dry ingredients, pour the liquid, and using the electric beater again, beat to bring the ingredients together.
When the dough starts to be thick and difficult to beat, stop the beater.
Transfer the keto bread dough into a greased 9×5-inch loaf pan covered with oiled parchment paper.
Bake on convection mode for 45 minutes up to 1 hour or until a pick inserted in the center of the bread come out clean.
Cool the bread on a cooling rack for at least 20 minutes before slicing.
The best is to wait until the keto bread loaf reaches room temperature before cutting it into slices.
Tip To Make The Bread Fluffy
This bread recipe won’t rise much on its own because it’s made of gluten-free keto flour. Indeed, flours without gluten don’t rise much, but a few techniques help gluten-free bread rise and get fluffy.
Below I listed my top 4 tips to make the bread rise a bit more:
- Beat the eggs on high-speed – whisk eggs and liquid until very fluffy, pale in color using an electric mixer or stand mixer with the whisk attachment. This will incorporate air into the loaf and make your keto bread rise a bit more. Be patient and whisk eggs for 1 minute at high speed until pale in color and foamy.
- No hand-mixing – add wet ingredients to the dry ingredients mixing with an electric mixer, no hand-mixing. As mentioned before, this adds air to the dough and more chance for your almond flour bread to rise.
- Oven baking mode – baking keto bread on convection mode instead of regular baking mode help them raise even more.
- Oven rack position – place the loaf pan on rack number 2 from the bottom of your oven. This is the rack just under the center rack, but not the one at the very bottom. This oven position will ensure the best results.
Serving Almond Flour Bread
You can use this almond four keto bread recipe to make any of the following:
- Keto Sandwich – for example, fill two keto almond flour bread slices with a slice of cheese, shredded chicken, and crunchy keto vegetables like spinach or lettuce.
- Keto Breakfast Toast – for the sweet tooth, spread some butter and homemade chia seed jam on top of your almond flour bread slice. Other delicious keto toppings are cream cheese or peanut butter and fresh keto fruits like blueberries or strawberry slices.
- Keto French toast recipe
- As A Side – This bread recipe taste so much like classic bread that you can serve it as table bread with your keto dinner.
This bread stores very well for 6 days in the fridge in an airtight box.
You can also slice the whole bread loaf and freeze it in an airtight box. Then, thaw a slice a few hours before eating at room temperature and rewarm in a bread toaster.
Frequently Asked Questions
This bread recipe is a soft, airy bread perfect for making keto breakfast toast or sandwiches. Obviously, it has a light almond flavor as it’s mainly made from almond flour.
However, you won’t feel any egg flavor in this recipe like in many keto bread recipes, as this particular keto bread recipe use only two egg yolk.
The reason why most keto bread loaves have an eggy flavor comes from the large number of egg yolks used in the recipe. This Almond Flour Bread recipe uses only two egg yolks.
Therefore, you won’t have this issue in this bread recipe with almond flour. For completely egg-free bread, check out my bread recipe.
This happens when your bread is low in fiber, and the amount of liquid can’t be absorbed by the recipe’s dry ingredients.
It can be that you didn’t add enough psyllium husk or used the wrong kind.
To enjoy your bread, bring the slices to a bread toaster or spread butter on both sides and fry in a saucepan.
You can also use a too moist keto bread loaf to make keto French sticks!
You can’t skip psyllium husk in this keto bread with almond flour, or the dough wouldn’t hold together.
Psyllium husk is highly liquid-absorbent. It binds the almond flour together and adds a chewy, bouncy texture to the bread loaf.
You can replace half of the psyllium husk with a flaxseed meal if you are not a big fan of psyllium husk flavor.
No, coconut flour and almond flour have vastly different liquid absorption properties.
If you were to use coconut flour, the bread would crumble and would not hold.
No, this recipe doesn’t work well in a bread maker.
This bread loaf is made 100% gluten-free. In general, all keto-friendly flours are gluten-free.
This almond flour bread has only 3.2 grams of net carbs per slice.
Yes, you can freeze this bread. The best is to slice it and store each slice in an individual zip-lock bag to make it easier to thaw.
More Keto Bread Recipes
There is nothing more rewarding than baking your own bread! I have plenty of low-carb bread recipes for you to try on the blog.
Have you made this keto recipe? Share a comment or review below. I love to hear back from you,
Almond Flour Bread
Want My Kitchen Equipment?
- 2 ½ cups Almond Flour
- 1.4 oz Whole Psyllium Husk see note on how to choose husk
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Xanthan Gum
- 2 large Eggs
- 2 large Egg Whites keep egg yolk for custard
- 2 tablespoons Extra Virgin Olive Oil or melted coconut oil or avocado oil or almond oil or melted butter
- 1 cup Lukewarm Water
- Preheat oven to 400°F (200°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
- Weigh all your dry ingredients by using one bowl per ingredient before you start. The success of keto bread is precision. That is why I recommend following the recipe in weight (grams or oz) rather than cups!
- In a large mixing bowl, stir all the dry ingredients together: almond flour, psyllium husk, baking powder, salt, and xanthan gum. Set aside.
- In another bowl, add the whole eggs, egg whites, and olive oil. Whisk with an electric beater, on high speed for 30 seconds or until it is lighter in color, and it forms foam and bubbles on the surface.
- Bring back the bowl with the dry ingredients and pour in the beaten egg mixture along with the water.
- With the electric beater again, whisk the bread dough on low speed for 15 seconds. The dough is sticky and becomes heavier and harder to whisk as you go because the fiber absorbs the moisture. You can increase to the medium speed setting and beat for 15 seconds to add extra air to the batter (this helps the bread rise more). Stop the electric beater and scrape the dough from the beater tools into the bowl.
- Transfer the bread dough onto the prepared loaf tin. Smoothen the surface of the bread with a spatula but don't press too much. The more you press, the heavier and denser the bread will be.
- Place the loaf pan in bottom rack number 2 of your oven. It is basically the rack just below the center rack but not the one at the very bottom of your oven. This position is the best to prevent the top of the bread from burning.
- Bake the bread for 60 minutes at 400°F (200°C). You can add a piece of foil on top of the bread after 20 minutes of baking to prevent it from burning. You know it is ready when a skewer inserted in the center of the bread comes out clean. If some crumbs appear on the skewers, keep baking for 10 more minutes, up to 80 minutes in total.
- Cool 5 minutes in the loaf pan, without the piece of foil on top of the pan. Then transfer the bread to a cooling rack. Wait 4 hours or overnight before slicing.
Storage and freezing
- Store up to 4 days in the pantry or fridge, in an airtight container. If your bread is slightly moist in the center or you like some crispy toast, bring each slice into the toaster.
- Freeze the bread, sliced, in an airtight container. Defrost the day before at room temperature. Toast a few minutes to crisp.
- You can use this bread to make a keto sandwich filled with avocado, ham, cheese, lettuce, or as a breakfast toast. Spread sugar-free chia seed jam and peanut/almond butter on top.
What if your bread is too moist?
- This can happen for many reasons. First, you are missing some husk, or yours is too thick, and doesn't absorb moisture well. Use a different husk brand and weigh the ingredients! Next, it can be because the bread was undercooked. Finally, this also happens if the bread cools down in the pan and not on a rack. In any case, toast the bread before serving, and it will fix it!
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Ingredients:Almond FlourEggPsyllium Husk
Meal Types:Side Dish
Preparation:Under 20 Minutes
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The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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Have you every beaten the 2 egg white and folded them into the mixture as the last step to give the bread a bit more lift?
You can but it doesn’t change the texture consequently
This is great bread! I’d like to make a double quantity and a taller loaf and to add seeds as I used to love wholemeal seed bread before keto. Can you make such a recipe? Or shall I experiment with this one? Looking forward to your insights – your recipes are always perfect. Thank you!
I don’t think you should double up the recipe or the bread will be too thick and too long to bake – it will probably stay wet in the center.
I love this recipe, thank you!
Can I use my bread maker for this recipe?
Did you try this in a bread machine?
If so, what were your results, please!
I am searching high and low for excellent bread machine Keto and Gluten free recipes.
I don’t think it will work, I am sorry
This is by far the best keto Bread I’ve ever made! Thanks for the recipe. This bread is absolutely fantastic! I only had to bake it for 50 minutes on 400 degrees and it came out perfect.
Is it possible to substitute the psyllium? My tummy doesn’t like it.
I didn’t try something else, may be flaxmeal can work here
Made this last night quick fast and in a hurry and it was delishous!!! Subbed Agar for Xantham Gum and didn’t realize my water was hot not lukewarm so I fed it in real slow and mixed everything way too long and it came out perfect!! Thank you and can’t wait to make it again..oh and we sliced it and ate it warm from the oven cause we ain’t got time for that waiting around stuff..haha
The recipe says to weight all your dry ingredients, yet your recipe only indicates the almond flour in cups. Please provide the weight. I’m excited to try this.
You have to click on the metric button, before the ingredient list to automatically convert the recipe card in grams/oz. Enjoy
What is 1.4oz of physllium supposed to be? 2 tbsp and a tsp?
It’s 40g, I didn’t provide the amount in tablespoon for precision, if you miss some the bread will be too moist/wet.
I’ve made this bread twice, and it’s become one of my most important KETO staples. I’ve also made both of her no-egg breads, and they are delicious. This one takes a little more prep effort, but it bakes up fluffy and has no eggy taste or flavor. I sifted my flour and all my dry ingredients on my second batch, and it seemed to make a difference as the bread rose up a bit. Very pleased with this bread. I am going to attempt to make it again this weekend, and I also want to try one or two of her other bread items.
Thanks for this lovely feedback! So glad you loaf my keto bread loaf recipes. . Enjoy, XOXO Carine
I baked this today and it was a success! I replaced Xanthan gum with psyllium husk powder, and added two teaspoons of ACV to the warm water activate the baking powder. I had to bake at 180 degrees celcius fanforced for 1.5hrs. Totally exhilarated with the outcome. Thanks for the amazing recipe!
Hi I made this but my bread is dark I used all the ingredients as mentioned but it turned brown
It looks like the brand of husk you are using is not right, some urn food blue/purple/ dark in color. Simply buy a different brand next time and make sure you are using whole husk (not the powder or supplement). The best is Now Foods Whole husk for my recipes. Enjoy the keto recipes on the blog, XOXO Carine
I have tried many many keto bread recipes that were Nah, either to eggy or to yeastie. This recipe is by far the best. Easy, tasty and I chose to add a handful of flax seed. Thankyou
Thank you so much for the amazing feedback ! Enjoy he recipes around here, XOXO Carine
Hi. I just bought NOT XANTHAN NOT GUAR as a substitute for xantham gum. The ingredients is potato starch and psyllium. Have you heard of it? Should I still add the psyllium? I am not a baker.
Hi, I am not familiar with this product but from what I see on their package description it should work in my recipe to replace the xanthan gum but you still need the whole psyllium husk I am using in the recipe ! Don’t ue this product to swap husk. Use it to replace the amount of xanthan gum only. Enjoy the bread recipe. XOXO Carine.
I have also read that adding apple cider vinegar and stevia reduces eggy flavor, see breadmachinepros
This is the best keto bread recipe! No eggy taste, light and so good! Thanks for the recipe 🙂
Thanks ! So glad you love it too 🙂 Enjoy the recipes on the blog, XOXO Carine
I Only have a convection oven can you give me time for that.
Usually convection mode bake 10 minutes faster for a bread that size, but use a skewer to prick the bread and check how it goes. That is the best method to see if it is perfectlty cooked in the middle. XOXO Carine.
Read the recipe and then this comment confused me—just to confirm, this bread *should* be baked on convection bake mode (on a traditional oven) for 60 mins as your recipe notes, right? Thanks!
You can bake your bread on any mode, recipe is always provided for conventional mode as its what people use the most. However I prefer the convection mode, it bake faster and never burn the top of the bread. Enjoy, XOXO Carine
This says to use a 9×5 loaf pan. The ones I have are 9″ x 4″ & 2 1/2 ” deep. Do I have to adjust the recipe being off an inch? Thank you!
It may just be a bit longer to cook because your bread will be thicker. Enjoy! XOXO Carine
Hi Carine. I love your site and your recipes. Finally, after searching for a bread recipe, I found yours. Love it. Thanks.????
Thank you ! I am so happy you find my blog and I can’t wait to read your feedback on my recipes. XOXO Carine.