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!
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!
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 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:
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.
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.
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.
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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.
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.
Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
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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.
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 sliceInstant raspberry jam recipeCombine 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.
* Percent Daily Values are based on a 2000 calorie diet.
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.