Low Carb Bread (Almond Flour Bread)

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this low carb bread This almond flour recipe came to me by accident on Sunday Keto Meal Plan. I’ve been making flat versions of my 4 ingredients Almond Flour Cookies Used weekly for sandwiches, but I wanted to make an almond flour loaf that was closer to a traditional loaf. This is one of the closest I’ve come to getting no carb bread.Although the carb content of almond flour bread is not as high as cloud bread or my white Keto Bread (both are lighter and fluffier), which is a low-carb, gluten-free bread that’s closer in taste and texture to whole-wheat varieties. It even has a crusty exterior!

This is one of my favorite low-carb bread recipes for everything from toast to sandwiches — and it’s easy to incorporate into your life low carb diet! I’ve been making it for years, but recently updated it to use a hand mixer and it turned out even better (more on that below).

After dozens of tests, I only use Wholesome White Almond Flour。 That’s because its finely milled texture gives each flake a more authentic taste than others while remaining super low in carbs. You can really taste the difference!

Readers also really liked this low carb gluten free bread so I included it in Easy Keto Recipes — My first print book contains 100 easy recipes designed for keto newbies, experts, busy people, diabetics, and everyone in between.

Low Carb Bread with Almond Flour and Easy Keto Cookbook.

Why You’ll Love This Low-Carb Bread Recipe

chewy with bubbles
firm golden brown rind
Neutral flavor (not sweet), like whole wheat bread
Just 5 Simple Ingredients (Add Water and Salt)
Only 10 minutes of prep time
Gluten-Free, Grain-Free, Dairy-Free, Paleo & Keto Friendly
Rich in protein and fiber to keep you full longer
2 grams net carbs (Only 5g Total Carbs) Per Slice – Won’t Raise Blood Sugar!

Slices of almond flour bread cut from a whole loaf.

Ingredients and Substitutes

This section explains how to choose the best ingredients for (almost) no-carb bread, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Wholesome Yum Almond Flour – I recommend this over other almond flours because of the fineness of the grind. Many other brands of bread are rougher and will give this low-carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond flour (which, unlike blanched almond flour, includes the husk in this form).
Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a plant fiber that helps create chewy texture exist Keto Baking And also make low carb gluten free bread recipes more strong。 This ingredient gives this almond flour bread a chewy texture, so don’t skip it!Some brands give the bread a purple hue, which is harmless to the bread but doesn’t look very appetizing, so I recommend this brand That won’t do that.If you want to substitute flaxseed for psyllium, follow a similar Flaxseed Bread Recipe.
baking powder – I always use gluten free, but any will do. Don’t confuse it with baking soda, they are not the same thing.
sea salt – Simple taste.
Egg – I’ve heard advice to use only egg whites with psyllium in them, but whole eggs are more convenient. Also, egg yolks are a natural leavening agent, so adding them makes the bread rise better with the baking powder. Since this almond bread uses quite a few eggs, I don’t recommend egg substitutes. Make sure the eggs are at room temperature before starting to prevent the batter from clumping.
coconut oil – If you don’t mind the subtle coconut flavor, you can use unrefined, or refined coconut oil In its place is a more neutral flavor. You can also substitute an equal amount of butter. I haven’t tested using other oils such as avocado oil or extra virgin olive oil, so not sure if those would work.
warm water – Helps the psyllium husk to “bloom” as it absorbs a lot of water.

How to Make Low Carb Bread with Almond Flour

This section shows how to make low-carb bread, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Prepare. line a 8×4 loaf pan with parchment And preheat the oven.
Combine dry ingredients. In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any clumps.)
Beat the eggs. Using an electric mixer, beat the eggs until doubled in volume.

Combine dry and wet ingredients. Beat dry ingredients into eggs. Add melted coconut oil, followed by warm water. Mix well to create more air bubbles.

Combine coconut oil and water into the dry mixture in a bowl.

bake. Transfer the carb-free bread batter to the prepared loaf pan, forming round tops with your hands or a spatula. Bake until a wooden toothpick comes out clean and the loaf has formed a very crusty crust (see tip below to make sure it’s done and to avoid a sticky texture).
cool. Let the low carb bread cool completely on a wire rack to ensure the right texture. (It might get sticky if you slice it right away.)
enjoy. Once completely cooled, slice and serve! Use it as sandwich bread, avocado toast, or any recipe that calls for bread!

Variations: Want to use a bread machine?

you can!Many of my readers in our Low Carb Support Groups Report that you can make this almond flour bread recipe in a bread machine. If you want to use a bread machine, load the dough into the machine instead of a loaf pan, and make sure to use the “quick bread” setting.

Tips for the Best Low-Carb Bread

I am so excited about how delicious and chewy this almond flour bread is! This is one of my favorite low carb bread recipes and I hope it is yours too.

The following is to get best rise Know how to tell if bread fully baked.

How to Make Air Pockets in Almond Flour Bread

Almond flour works differently than wheat flour. However, you can still do everything you can to help the bread rise:

The eggs should double in size. Beating the eggs with a hand mixer until doubled in volume helps create air bubbles in the dough.
Hit at high speed. The hand mixer is also important when mixing the other dough ingredients to create as many air bubbles as possible. I used to make this low carb bread recipe by mixing by hand, and you can still do that, but the bread is much denser.
Use fresh baking powder. If it’s older, it won’t work properly.

How to Make Sure Your Low-Carb Bread Recipe Gets Done

it will Look Done before it actually is! If you take it out too quickly, it will fall off, and worse, it will be slimy inside. Here are two ways to test doneness:

Toothpick test. This bread will pass the toothpick test forward It’s completely done. So, check with a toothpick and continue to bake for at least 10 minutes.
Crust test. Another way to tell is that the top should become very firm and crusty. This is an important sign that the bread is done.

In general, it’s better to spend more time than less time. You can always cover the top if it starts to burn, though I’ve never done that.

Sliced almond flour bread on a cutting board.

storage instructions

Wrap low-carb gluten-free bread in parchment paper instead of plastic. Store on the counter for 3 to 4 days, or in the refrigerator for up to 1 week.It does end up being a little hard, similar to store wheat bread (perfect for Ketogenic French Toast either Low Carb Croutons).

Tip: Do not wrap this low-carb bread in plastic wrap or plastic wrap.

It absorbs moisture and ruins the texture. If it gets a little soggy or sticky over time, you can pop it in the toaster to fix it.

Can You Freeze Low Carb Bread?

Yes, you can freeze low carb bread for 3-6 months. Slice and place in a single layer on a parchment-lined baking sheet. Once frozen solid, transfer the (almost) carb-free slices to a freezer bag. (Alternatively, you can freeze immediately in freezer bags with parchment sandwiched between slices.) Reheat in toaster.

An easy low carb bread recipe with butter topping.

More Low Carb Bread Recipes

If you love carb-free bread, you’ll love these other keto bread recipes with simple ingredients and amazing textures!

recipe video

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instruct

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Preheat oven to 350°F (177°C).bottom of line 8×4 inch loaf pan Use parchment paper.
In a large bowl, beat the eggs with a hand mixer on high speed until they double in size.
In a second large bowl, combine the almond flour, psyllium husk powder, baking powder, and sea salt.
Beat dry ingredients into eggs.
Add melted coconut oil, followed by warm water.
Transfer dough to a lined baking dish. Smooth/press the top evenly with your hands or a spatula to form a round top.
bake 55-70 minutes, until a toothpick inserted comes out clean and the top is very firm, like a crust. (Important note: it will pass a toothpick test before it’s fully done, so make sure the top is firm too.) Cool completely before removing from pan.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 123

fat 10 grams

protein 4 grams

total carbohydrates 5 grams

net carbs 2 grams

fiber 3 grams

sugar 1 g

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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