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Keto almond flour bread recipe – NO eggy flavor

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4.8 from 342 votes
Carine Claudepierre -

Keto almond flour bread is an easy low-carb bread loaf recipe with a delicious bread texture and flavor. Also, this almond flour keto bread has no coconut or dairy meaning it is also paleo and gluten-free!

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

I am so excited to share my new keto bread loaf recipe with you. You love my egg-free keto bread loaf recipe but many of you requested a recipe with no coconut or flaxseed. So here you are a lovely keto almond flour bread made at 100% with almond flour

What is a keto almond flour bread recipe?

A keto almond flour bread is a bread loaf made of low-carb ingredients including almond flour, whole psyllium husk and eggs. It has a delicious bread texture without the carbs from regular bread and no eggy flavor. It is a delicious bread to create keto sandwich, keto french toast or keto breakfast toast.

An easy almond flour bread

There is nothing easier than this keto almond flour bread recipe. All you need are 6 simple low-carb ingredients:

  • Almond flour – fine almond flour works the best. Almond meal will work but it gives a heavier texture to the bread.
  • Whole psyllium husk – don’t replace, it is what gives some texture to the bread while adding fiber good for your gut health. Also, don’t use Metamucil fiber supplements in my recipes, this 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 food dry, purple or blue.
  • Eggs – at room temperature. The recipe uses a combo of egg white and whole eggs. In fact, removing some egg yolks in keto bread recipes is the secret to avoiding the eggy flavor!
  • Lukewarm water 
  • Olive oil, or light flavor oil of your choice like avocado oil, almond oil, or pumpkin seed oil.
  • Baking powder
  • Xanthan gum – it is a binder that holds gluten-free baked goods to perfection, don’t skip!

How to avoid eggy flavor in keto bread?

Many people complain about the common eggy flavor in keto bread and I agree this is the worst! But there are options to make delicious low-carb bread, with no eggy flavors. Here are my secrets:

  1. Decrease the number of egg yolks. Egg yolks are what adds the eggy flavor to keto bread. Therefore, using less egg yolk avoid the eggy flavor. This recipe uses only 2 egg yolks resulting in a delicious bread flavor, with no egg flavor at all.
  2. Egg-free keto bread – if you don’t use eggs in your bread you obviously can’t have any eggy flavor in your bread. Follow my egg-free keto bread recipe if you want to make a keto vegan bread loaf.

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

How to rise gluten-free bread?

This almond flour bread loaf is a gluten-free keto bread and it is well known that gluten-free flours don’t rise as much.

In fact, gluten-free flours are heavier and denser than regular flours. The technique to add air to your dough is to prepare the bread dough with an electric beater.

Always whisk the dough very fast to incorporate as much air as possible in the batter. Also, don’t press the batter too much into the loaf pan to avoid removing air from your dough.

Finally, bake the bread in convection mode, placing 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.

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

Serving ideas

You can use this almond four keto bread to make a variety of meals. For example, 2 fine slices of this keto bread filled with cheddar cheese and crunchy spinach – or other keto vegetables you like – make the perfect keto grilled cheese sandwich.

For the sweet teeth, spread some butter and homemade chia seed jam on top. Another option is to spread peanut butter and fresh keto fruits like blueberries or strawberries slices.

More keto 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.

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I hope you guys enjoyed this simple keto bread recipe! If you make it share a pic with me on Instagram, you know how much I love to see your creations.

xoxo Carine

Recipe Card

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

Keto Almond Flour Bread

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!
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

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Net Carbs
Author: Carine Claudepierre
16 slices
4.8 from 342 votes
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Dry ingredients

Liquid ingredients

  • 2 large Egg
  • 2 large Egg White 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
Keto quick start guide
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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 you follow 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 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 avoid the top of the bread to burn
  • 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 protect the top to burn. 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 on 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 simply 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 my recipes, this 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 food dry, purple, or blue.
Tried this recipe?Mention
Nutrition Facts
Keto Almond Flour 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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  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 sugar alcohols 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 sugar alcohols 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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