Keto almond flour bread is an easy low carb bread loaf recipe with a delicious bread texture and flavor. Also, this keto bread has no coconut or dairy meaning it is paleo and gluten free too!
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 – thin blanched 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 supplement 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 use combo of egg white and whole egg. In fact, removing some egg yolk in keto bread recipe is what avoid eggy flavor
Olive oil or light flavor oil of your choice like avocado oil, almond oil or pumpkin seed oil
Xanthan gum – it is a binder that hold gluten free baked goods to perfection, don’t avoid
How to avoid eggy flavor in keto bread?
Many of you complain about eggy flavor in keto bread and I agree this is the worst! But there is options to make delicious low carb bread, with no eggy flavors. Those are my tips:
Decrease egg yolks. Egg yolk is what adds the eggy flavor in keto bread. Therefore, using less egg yolk avoid the eggy flavor. This recipe use only 2 egg yolk resulting in a delicious bread flavor, with no egg flavor at all
Egg free keto bread – if you don’t use eggs in your bread you obviously can’t have eggy flavor in your bread. Follow my egg free keto bread recipe if you want to make a keto vegan bread loaf
How to raise gluten free bread?
This almond flour bread loaf is a gluten free keto bread and gluten free flour don’t raise much. In fact, gluten free flour are heavier and dense. 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 on conventional 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.
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 tooth, spread some butter and homemade chia seed jam on top. Another options 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 recipe for you to try on the blog.
Keto bread rolls
Keto bread rolls NO EGGS ! 100% Vegan + Dairy free + Low Carb + Grain free. Delicious crispy bread rolls made of almond flour, coconut flour and psyllium husk.
Subcribe to my Mailing ListTo never miss a recipe!
Get my 14-day Keto Weight-Loss Program today!
Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
Weight 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 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 become heavier and harder to whisk as you go because the fiber absorb the moisture. You can increase to medium speed, beat for an extra 15 seconds to add extra air to the batter ( this help 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. 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 appears 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 few minutes to crisp.
You can use this bread to make 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 reason. Fir, you are missing some husk or yours is too thick and don't absorb moisture well. Use a different hsuk brand and weight ingredients ! Next, it can be because the bread was undercooked. Finally, this also happen if the bread cool down in the pan and not on a rack. In any cases, toast the bread before serving and it will fix it!
Net carbs : 3.2 g per sliceInstant raspberry jam recipeCombine 2 cup 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 supplement 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.