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Low Carb Bread with Almond Flour – No Eggy Flavor

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4.77 from 415 votes
By Carine - - 31 Comments

This easy keto almond flour bread recipe is a low-carb bread recipe 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.

Keto bread recipe with almond flour

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.

Is bread keto-friendly?

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.

This is not keto-friendly, 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.

How to make low-carb bread with almond flour?

There is nothing easier than this 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 a heavier, gritty texture to the bread. 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 key ingredient in most keto bread to reduce the number of eggs and to add a chewy bread crumb. Also, the psyllium husk is great 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 with a brown dark color, and they are not suitable 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.

Beat liquid

First, in a large mixing bowl, beat egg white, whole eggs, melted butter (or olive oil). Beat for 1 minute at high speed until the mixture doubles in size, gets whiter in color, and is foamy. Set aside.

Combine dry ingredients

In another bowl, combine almond flour, whole psyllium husk, salt, xanthan gum, and baking powder.

Add wet to dry

Make a well in the center of the dry ingredients, pour the liquid, and using the electric beater again, beat to bring 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.

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Cooling down

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.

How does it taste?

This low-carb bread recipe is a soft, airy bread perfect for making keto breakfast toast or keto sandwiches. Obviously, it has a light almond flavor as it’s mainly made from almond flour.

Keto bread with 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.

Carine from Sweetashoney

Hi! Do you need help to start Keto?

By Carine from Sweetashoney

Why does keto bread have an eggy taste?

The reason why most keto bread loaves have an eggy flavor comes from the large quantity 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 keto bread recipe with almond flour. For a completely egg-free bread, check out my bread recipe.

Keto bread with almond flour

Frequently Asked Questions

How to make the bread fluffy?

This low carb 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 keto 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.

For even more tips and tricks, check out my Keto Baking ebook. I share in there all my tricks to never fail a keto baking recipe!

Why is my almond flour bread dough wet?

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 use the wrong kind.

To enjoy your bread, bring the slices in 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!H

How can I use this low carb bread?

You can use this almond four keto bread recipe to make any of the following:

KETO ALMOND FLOUR BREAD LOAF easy NO eggs flavor #keto #ketobread #easy #lowcarb #nodairy #paleo #healthy #glutenfree

How to store this bread?

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.

Can I skip psyllium husk in this almond flour bread recipe?

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.

Can I replace the almond flour with coconut flour?

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.

Can I use a bread maker?

No, this recipe doesn’t work well in a bread maker.

Is low-carb bread gluten-free?

This bread loaf is made 100% gluten-free. In general, all keto-friendly flours are gluten-free.

How many crabs in low-carb bread?

This almond flour bread has only 3.2 grams of net carbs per slice.

Can I freeze this bread?

Yes, you can freeze this bread. The best is to slice it and store each slice in an individual ziplock bag to make it easier to thaw.

More low carb bread recipe to try

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,

XOXO Carine

Recipe Card

Almond Flour Low Carb Bread

Keto bread with almond flour
3.2gNet Carbs
4.77 from 415 votes
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Net Carbs 3.2g
Fat 5.7g
Protein 3.9g
Calories 144kcal
Author: Carine Claudepierre
16 slices
Keto almond flour bread is an easy low-carb bread loaf recipe with a delicious bread texture and flavor. Also, it's paleo and gluten-free!

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Net Carbs
4.77 from 415 votes
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Dry ingredients

Liquid ingredients

  • 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
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  • Preheat oven to 200°C (400°F). 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, one bowl, one 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 medium speed, beat for an extra 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 60 minutes at 200°C/400°F. 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.

Serving ideas

  • 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!
Net carbs: 3.2 g per slice
Instant raspberry jam recipe
Combine 2 cups of frozen raspberries with 2 tablespoons of water and 1 tablespoon of chia seed. Set aside until the berries defrost. Mash with a fork and set aside in the fridge for at least 1 hour or overnight until jam forms. 
Psyllium husk: Don't use Metamucil fiber supplements in this recipe. It is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the food dry, purple, or blue.
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Nutrition Facts
Almond Flour Low Carb Bread
Amount Per Serving (1 slice)
Calories 144 Calories from Fat 51
% Daily Value*
Fat 5.7g9%
Carbohydrates 6g2%
Fiber 2.8g12%
Sugar 0.7g1%
Protein 3.9g8%
Net Carbs 3.2g
* Percent Daily Values are based on a 2000 calorie diet.


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Recipe Rating

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    31 thoughts on Low Carb Bread with Almond Flour – No Eggy Flavor
  1. 5 stars
    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.

  2. 5 stars
    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

  3. 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.

    • It’s 40g, I didn’t provide the amount in tablespoon for precision, if you miss some the bread will be too moist/wet.

  4. 5 stars
    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.

  5. 5 stars
    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!

    • 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

  6. 5 stars
    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

  7. 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.

    • 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

  8. 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!

  9. 5 stars
    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.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. 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. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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