A quick and easy almond flour bread that does not taste eggy. This recipe makes perfectly soft keto sandwich bread! Gluten free and low in carbs.
I’ve made many keto bread recipes since I started eating low carb. And I’ve got to say – this almond flour bread is one of my favourite recipes! It is such an easy recipe and requires only a few ingredients.
I regularly use it as sandwich bread in lunch boxes, it toasts well and you can freeze it, too.
What does almond flour bread taste like?
Full disclosure here – low carb breads will never taste exactly like white bread or sourdough. You CAN taste the almond in almond flour bread. I think it has a pleasantly nutty and ever so slightly sweet flavour.
This recipe contains psyllium husks. Psyllium does not only help with the texture, but also makes your entirely grain free loaf taste a bit like whole-wheat bread. Last but not least, psyllium is a fantastic source of fibre!
But here is the difference between this keto bread recipe and the many others you can find online:
This almond flour bread does not taste eggy!!
Some keto bread recipes use as many as 7 eggs to help bind the dough. The result is a distinctive egg taste and weird spongy texture, which many people dislike (including myself).
I used only 4 eggs in this recipe. And to prevent ANY eggy taste, I omitted 2 of the egg yolks, using only 2 egg yolks in the recipe. It works so well! This almond flour bread is fluffy and not spongy at all.
And there’s one more secret ingredient that helps this bread have a texture that resembles regular bread: xanthan gum. Low carb bread lacks the gluten which occurs in wheat, which can make it crumbly. The xanthan gum gives grain free bread a stronger structure and a better crust.
How to make fluffy almond flour bread:
1.) Crack 2 eggs into a bowl and add 2 additional egg whites. The recipe works best if the eggs are room temperature. Whisk the eggs and egg whites for about a minute until frothy.
Tip: Reserve the leftover yolks for a homemade mayonnaise!
2.) Add the rest of the ingredients – the psyllium husks, almond flour, melted butter, baking powder, xanthan gum, salt and warm water.
Tip: If you don’t have xanthan gum, use more baking powder instead.
3.) Blend until you have a smooth dough. Don’t over-blend!
4.) Fill the dough into a loaf tin lined with baking paper. If you don’t use a silicone loaf pan line ALL SIDES with parchment paper so the bread will release easily. Smooth the top, but don’t press down too much – keep as much air in the dough as possible. Bake at 180 Celsius / 350 Fahrenheit for about 45 minutes or until a knife inserted comes out clean!
Is this almond flour bread recipe good for sandwiches?
Absolutely! If you use a small 1 pound loaf pan , you will end up with a perfect sandwich bread / toast shape. (If you use a regular 9 x 5 inch loaf pan your bread will still taste great, but will end up flatter.)
(FYI: The loaf pan in the image above is a large 9 x 5 inch loaf pan. It’s the pan I used in the video for my first loaf. If you use a small loaf pan, the dough will fill the entire pan. The loaves in the images and the one shown at the end of the video are made using a small loaf pan.)
You can store your bread on the kitchen counter for a couple of days or up to a week in the fridge. I like to pre-slice my bread loaves and store them in the freezer. This way I can simply pop a slice in the toaster whenever I want one!
Tips to help Keto bread rise
It’s disappointing to take your bread out of the oven and finding out that it’s tiny and hard as a rock. If you’re new to baking bread, there are a few simple rules to follow so this does not happen. Here are my tips:
1.) Make sure your baking powder is fresh. Check the use-by date or test it by putting a little baking powder in a glass with warm or hot water (cold water does not work). If it fizzes, it’s fresh.
2.) Beat your eggs until they are frothy to get air into them. When you add the almond flour do not over-beat and the dough stays “airy”.
3.) Make sure your eggs are room temperature. If you use them straight from the fridge, the dough is colder, will take longer in the oven to heat up and this can affect the efficiency of the baking powder.
4.) For the same reason, use warm water and not cold water.
If you follow these steps, you should be good to go!
Recipe Notes:
I have made this recipe with both very fine almond flour and with coarser ground almonds / almond meal. Both work well. The coarser your almond flour is, the more rustic and “country-style” your bread will be.
I used whole psyllium husks in this recipe. The term is slightly confusing – they actually are not whole at all, but look like little thin sticks. If you want to use psyllium husk powder instead, you need to HALVE the amount stated.
Make sure you have an eye on your almond flour bread when it’s in the toaster! It browns quicker than wheat bread.
Check out some of my other bread recipes:
Info: You can buy the products I’ve linked to in the post above from Thrive Market. Thrive Market is an US based online store that sells all the products you need for low carb cooking at wholesale prices! If you become a member, you can get 25-50% off the best healthy and organic premium products for just $60/year. Click here to join and receive an extra 25% off your first order!
Tried this recipe? Give it a star rating below!
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Almond Flour Bread
This fluffy and easy almond flour bread has a texture just like wholewheat bread. It's fantastic for sandwiches and toasts well.
Ingredients
- 2 egg whites at room temperature
- 2 eggs white & yolk, at room temperature
- 2 cups / 200g almond flour
- 1/4 cup / 60g butter melted
- 4 tbsp / 20g psyllium husks or 2 tbsp psyllium husk powder
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- pinch of salt
- 1/2 cup plus 2 tbsp / 140g warm water
Instructions
Preheat your oven to 180 Celsius / 350 Fahrenheit
Beat the 2 eggs and the 2 additional egg whites. (You can reserve the 2 leftover yolks for mayonnaise)
Add the rest of the ingredients and blend until you have a smooth dough. Don't over-mix.
Fill into a lined baking tin (I used a small loaf pan 7 x 3.5 inch / 18 x 9 cm / 450 ml volume) and bake for ca 45 minutes or until a knife inserted comes out clean
Recipe Video
Recipe Notes
You can use a regular 9 x 5 inch loaf pan for this almond flour bread recipe. It will come out a bit flatter than your regular toast slice though.
Low carb bread is filling and slices don't need to be the same size as regular wheat bread. That's why I purchased a small loaf pan like this for low carb baking. It's half the size of a regular loaf pan.
Check after 35 minutes - if the top of the bread starts browning too much, cover it with a piece of aluminium paper. This will prevent the top from getting too dark / burning.
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Shauntel says
June 10, 2019 at 5:42 pmHave not made this yet. I have a question: how many egg whites do you use to substitute the 1/2 teaspoon of xanthan gum?? TIA
Katrin says
June 10, 2019 at 6:26 pmI think you can just leave it out and not use any extra egg whites.
Sille Roganova says
June 6, 2019 at 6:00 pmI think its just the most wonderful almond bread that I have ever made.
Its just perfect in every way and even my husband and mother liked it very much .. 🙂 !!!
Thank you for having this wonderful page + instagram where I originally found you!
Lots of Sunshine!!
Katrin says
June 7, 2019 at 11:26 amGreat news!!! We sure need a bit of sunshine over here… outlook says rain for the whole next week!!!
Patricia says
June 5, 2019 at 6:41 pmHi there, very excited to try this as I am new to Low Carb/keto diet. The only keto bread i tried was very eggy and spongy and not to my liking at all! A question – if no xantham gum you said add more baking powder, but how much more, please? Also, someone commented it was still eggy and you suggested leaving out 2 other egg yolks. Just so i understand – that would mean no yolks at all and only the whites, right? Thanks so much for your help and am happy to have found your site! Btw, I am in Canada and am hoping my baking powder is the same as yours – flours can vary between here and the UK, i know that from past experience. Thanks again!
Katrin says
June 6, 2019 at 9:06 amWhat does taste eggy and what does not is a very personal thing. I think the recipe is perfect as it is and if you try it for the first time, maybe take a leap of faith and make it the way it’s suggested. Generally, leaving out yolks is always possible. It’s the whites that hold the flour together, since we’re missing the gluten from wheat. You can use 2 tsp of baking powder instead of the 1 1/2 baking powder plus 1/2 xanthan gum. And one more thought regarding the eggs – I buy my eggs from a farm and they tend to be a mix of medium-large, of which I always pick the larger ones. Make sure your eggs are NOT extra large. Let me know how you get on!
Patricia says
June 6, 2019 at 4:01 pmThank you, Kristen, I will give it a go and let you know. By the way, I don’t understand what kcal means. The plan i am following talks about net carbs (carbs minus fibre) and not calories. Your label then leads me to believe one slice is equal to 1 g carbs? Sorry – new to this!
Katrin says
June 6, 2019 at 4:41 pmNo problem! Kcal stands for calories 🙂
Gloria says
May 25, 2019 at 10:37 pmThe perfect and best keto bread. Love it. Love the taste, the smell and the texture.
I just added a little bit of flaxseed because the cream was not as thick as your. It result perfectly.
Thank you so much
Katrin says
May 26, 2019 at 12:32 pmGlad you like it Gloria!
Maritina says
May 23, 2019 at 9:02 pmHey, your recipes are amazing and I will start trying them one by one.
I want to make bread and was wondering what would happen if i d just skip the Psyllium husk . Is it necessary ?
Katrin says
May 24, 2019 at 8:30 amPsyllium husk powder is really worth trying out – it has a neutral taste and makes bread lighter and more like “real” (wholewheat) bread. I think it improves the texture a lot. You could use ground flax instead. I don’t recommend just skipping it because it absorbs a lot of moisture and your bread will end up being wet. If you really want to go without, replace it with more almond flour – you might need more almond flour than psyllium. Check the consistency of your dough and compare it with mine in the video 🙂 I hope this helps!
Carolyn says
May 18, 2019 at 8:50 amHi, I have just made this bread but unfortunately after taking out of the oven it sank. It rose really well but sank. Please let me know what I did wrong. I used a hand mixer to beat the eggs then added all the other ingredients at the same time. Is this where I went wrong? Also realised I forgot the melted butter whist mixing all ingredients. I added the butter and kept mixing. Is this where I went wrong? Please let me know? Thankyou
Katrin says
May 19, 2019 at 8:43 amHi Carolyn, it could have been 2 reasons – either you mixed for too long because you added the butter in as an separate step and therefore had less air bubbles in the dough (which you created when you first beat the eggs). Or you did not bake for long enough. I hope you’ll give it another try!! 🙂
Matt says
May 17, 2019 at 6:09 pmBest ever!
Last time I made it I added 1/4 cup of roasted pumpkin seeds and a teaspoon of nutritional yeast for a great bread flavor.
Matt
Katrin says
May 19, 2019 at 8:38 amOh, I’ve been meaning to buy nutritional yeast – I love the taste. Thanks for the reminder – and great idea to use it in this recipe!
ena says
May 13, 2019 at 2:35 pmLove this recipe only i didn’t have xantan gum and use 3 tsp of baking powder instead. But the bread didn’t rise. It was delicious but too thin.
How much baking powder i should use next time?
Katrin says
May 13, 2019 at 3:52 pmI don’t think the problem is that you did not use enough baking powder. This bread does not rise as much as you’re used to from wheat bread, and it is smaller in size. You can try beating the egg whites separately and folding them in last, to increase the amount of air inside the dough. You might also like my keto bread rolls, which are made with yeast. They’re super fluffy.
nancy rice says
May 13, 2019 at 4:45 amcan this also be made with coconut flour ? im very new to keto & cant wait to eat bread !!! ive tried several of your recipes and im hooked !!
Katrin says
May 13, 2019 at 9:56 amI have not tried making this recipe with coconut flour, but if you want to give it a go, I’d use only half the amount stated for almond flour. I have a nice coconut flour bread recipe you might want to try – it has flaxseed in it as well.
Katerina says
May 10, 2019 at 7:53 amHi
Is the nutritional info above per slice? I’m following the Keto diet. Thanks
Katrin says
May 10, 2019 at 2:53 pmHi Katerina, I calculated the nutrition on the basis of 12 servings per bread loaf. Everyone’s slices will be different, so I thought that would be the easiest.
Torry Sassone says
April 29, 2019 at 4:45 pmThank you Thank you! I have been craving bread since I started Keto 4 months ago. I just tried this recipe and the taste and texture were perfect! My only issue is that it didn’t really rise. I had been hoping (optimistically maybe) to get a bread that I could use for sandwiches. Would it be possible to double the recipe to get a full sized slice? If so, how would that affect the baking?
Katrin says
April 29, 2019 at 5:54 pmI haven’t tried doubling the recipe but it should work. You’d definitely need to keep it in the oven for longer though. Cover it loosely with aluminium foil once the bread starts browning to make sure it does not burn.
Silvia says
April 25, 2019 at 1:26 amHello,
Thank you so much for sharing this delicious
Recipes.
I would like to ask you if I can make this bread in a bread machine.
Thank you so much.
Silvia
Katrin says
April 25, 2019 at 10:57 amHi Silvia, I really don’t know as I don’t have a bread machine! Generally, almond flour bakes at a slightly lower temperature than wheat because it burns quicker. That’s all I can contribute I’m afraid 🙂
Scott says
April 20, 2019 at 6:42 pmLove the bread , the only thing was it didn’t rise enough. When I was combining mixture was a little wetter than I thought . Not a baker so if the dough is mixed moremso moremdry wouldnitnrise more . Thanks
Katrin says
April 22, 2019 at 9:23 amIf you think the dough was wetter than in the images (and you measured all the other ingredients), maybe your eggs were larger than mine?
Tayo says
April 12, 2019 at 3:47 amI made this and totally loved it! I have tried so many low carb bread recipes but this is my favorite!
Tammy says
April 5, 2019 at 2:51 amOmg, love this bread!!! After not having bread for so long, this is an amazing substitute for the real stuff! I made it tonight, was very easy, baked a hair over 50 minutes, was worried it was going to be dry, but no perfectly soft, moist, nice crumb! Sliced it up while warm, with some Kerry’s butter, yum, I was in heaven!
And yes, it does smell funky, must be the almond flour! No worries!
I will be making this regularly, thank you so much!
Tammy
Katrin says
April 5, 2019 at 11:59 amTHat’s so good to hear! I’m glad you like it 🙂
MNM says
March 30, 2019 at 9:14 pmNot only is the recipe great itself but you have done a very good job of explaining how to get it just right. I have made it many times now and it is pivotal to my keto sustainability. I also add walnuts to the bread which gives it a nice touch. Thank you for putting this recipe up. Look forward to more recipes from you Katrin!
Katrin says
April 1, 2019 at 6:59 amThat’s so good to hear. I like the idea of adding walnuts to the bread!
Kim Seaton says
March 30, 2019 at 6:03 amCould this dough recipe be rolled out and a layer of vegemite (yes I’m an Aussie) & cheese spread over it before being rolled up & cut into scrolls
Katrin says
April 1, 2019 at 7:19 amYou could give it a go, though it might not be super easy! The dough is a bit sticky (check the consistency in the pics), so I’d flatten it between 2 pieces of parchment. Maybe add a little more almond flour or use less water to get it into a rollable consistency.
michelle says
March 30, 2019 at 1:42 amI tried for first time tonight. I accidentally used baking soda instead of powder, but it came out really well. I added some cinnamon and a couple fresh blueberries prior to baking for some extra flavor and sweetness. Warm out of the oven–very good. Looking forward to actual toast tomorrow morning!
Katrin says
April 1, 2019 at 7:20 amThat sounds yum!
merve says
March 29, 2019 at 8:46 amWhat is a substitute for psyllium husks in this recipe?
Katrin says
April 1, 2019 at 6:27 pmYou could try using flaxseed meal instead.
Will says
March 26, 2019 at 4:41 pmI LOVE this bread. I’ve made it a ton of times and it never disappoints. In fact, my friend and I like this bread more than any regular grain based bread we’ve ever had. I do have one small problem and was wondering if anyone can tell me what I am doing wrong. No matter how many times I’ve made this bread, the loaf always comes out lop-sided; meaning, it rises on one side more than the other and I cannot for the life of me figure out why. I would love to include a picture to illustrate what I mean, but there is no option to do this. All I can say is one side of the bread rises out above the bread tin more than the other side. I use a smaller loaf tin lined with parchment paper and follow all of the baking instructions to the tee. Any ideas???
Katrin says
March 26, 2019 at 4:49 pmHi Will, maybe your oven is hotter in the back than the front just like mine? Try rotating your bread half way through.
Lynda says
March 21, 2019 at 5:33 amThank you for the recipe. I was going to give up gluten free bread making but your recipe made my day! I used ghee instead of butter as I was too lazy to melt butter. It rose prettily in the oven. Such a nice loaf of bread. Definitely not eggy and it even has the fluffiness of bread. I would like to double the recipe and make it in a 1 lb loaf pan. Do you think that’s feasible? Many thanks,
Katrin says
March 21, 2019 at 9:11 amI haven’t tried that, but it should work. I might add a little extra baking powder, to make sure it rises well. Also, the baking time would be quite a bit longer. Test it with a knife to make sure it comes out clean and cover the top with aluminium foil if it gets too brown!
Nora says
March 18, 2019 at 10:18 pmMade this and it is a REALLY GOOD keto bread recipe, and best of all absolutely no egg flavor. This recipe is a keeper. Thanks so much for sharing.
Amy says
March 13, 2019 at 11:51 amHi, this recipe is lovely but the only problem I find is that it’s quite moist, I’ve tried cooking for longer and tried reducing the water but still having the same problem. Do you have this problem?
Katrin says
March 13, 2019 at 12:58 pmNo, but ingredients differ, so you’re right to adapt. Reducing the water is an option, as is increasing the amount of almond flour, which is what I would do next time you give this recipe a go. It’s also possible that your eggs are much larger than mine, so you could even consider using one less egg.
Carolina says
March 11, 2019 at 2:18 pmI would lov to bake this. I’m based in the UK. Do you know of any Uk-based store, where I can buy the ingrediences?
Thanks.
Katrin says
March 11, 2019 at 3:01 pmHi Carolina, I normally buy Sainsbury’s or Waitrose own brand ground almonds. Psyllium husk and xanthan gum you can get from places such as Wholefoods, Planet Organic or on Amazon.
Carolina says
March 14, 2019 at 9:22 pmThanks. I found everything on amazon. Made the bread today and it worked great!
Mary Anne says
March 11, 2019 at 2:39 amHi! Thank you for the recipe! So good and easy! Is your Nutition facts per slice from a 9X5 inch pan?
Katrin says
March 11, 2019 at 3:08 pmNutrition is calculated on the basis of 12 slices per loaf.
Howard Simons says
March 8, 2019 at 3:12 pmI’m thinking about adding some shredded zucchini for additional vitamins and moisture. Thoughts?
Katrin says
March 9, 2019 at 1:44 pmYes, that would be nice. You may have to reduce the water in the recipe as zucchini contains a lot of moisture.
Sarah says
February 12, 2019 at 5:57 pmI followed the recipe exactly and my bread did not rise at all. What could I have done wrong? Should I have mixed the dry ingredients with a spatula and not a hand mixer? In the picture it looked like you used a hand mixer. The taste is good (I may add a bit of sweetener next time) but it’s dense and not risen at all. Please help me!
Katrin says
February 13, 2019 at 9:16 amhi Sarah, when bread does not rise it can be for a number of reasons. Here’s what I do to make sure it does not happen:
1.) eggs need to be room temperature (takes less time in the oven to warm through the bread)
2.) beat the eggs until they are frothy (get air in that dough), then don’t over-beat when incorporating the almond flour. Any mixer is fine.
3.) baking powder needs to be fresh. If it’s out of date/too old, bread won’t rise. you can test this by putting a bit in warm or hot water (not cold water!). It should fizz.
4.) the water you use for the recipe needs to be warm!
Theressa Baker says
February 22, 2019 at 8:32 pmOh WOW!!! I just made this using EXACT recipe and directions!!!! Do not deviate from the directions! It doesn’t taste “eggy” AT ALL like the other recipes I’ve tried!!! Kudos, as this is Hands Down the best Game-Changer keto bread Ever!!!
Katrin says
February 23, 2019 at 8:22 amSo glad you like it Teressa!
Sarah says
March 10, 2019 at 5:22 amSuccess! I made sure the eggs were room temp and beat them until super frothy and after the dry ingredients only until just incorporated. The bread looks soo good!
I was wondering, have you tried beating the egg white separately until soft peaks and add in beaten egg yolks and then add other ingredients? Do you think it could work that way as well? I want my bread to be super fluffy lol.
My bread did rise but not above the tin. Is that what’s to be expected?
Katrin says
March 10, 2019 at 4:49 pmYes, beating the egg whites until semi-stiff could trap even more air and result in fluffier bread. If you try it, can you let us know how it went? I’d be super interested to hear. As for the rise, it really depends on your tin. If it’s a large (regular) bread tin, your bread would probably not rise above. If you use a half-sized (ca 500g) tin, it should.
Nicole Vicente says
February 11, 2019 at 12:21 pmThis recipe is a game changer. I followed the recipe exactly as it was. Delicious! Closest thing I’ve tried that resembles real bread. I am having toast this morning and it’s amazing! I will be making one loaf every Sunday. Thank you!
Katrin says
February 11, 2019 at 3:26 pmThat’s so good to hear Nicole! I’m glad you like it 🙂
Fun says
February 10, 2019 at 3:55 pmI tried this recipe and it taste greta but when i agg it to my keto app tracker it gives me a total of 1g carb for every slice. Which is right 4.1 or 1g for each slice? ….the app might being taking it off because of the fibre
Katrin says
February 11, 2019 at 3:35 pmYour keto app tracker is right. The 4.1g are total carbs, you have to subtract the fibre.
aparna says
February 8, 2019 at 9:34 amCan eggs be replaced with oil or additional flax seed meal or any other ingredient in this recipe? I Am allergic to eggs and looking for an alternative option.
Thank you
Katrin says
February 8, 2019 at 10:03 amTo be honest, I don’t know. You’d have to experiment a bit – I do know you can replace eggs with flax eggs – a mixture of flax and water. Maybe you need to use a bit more baking powder to make it rise?
Cherri says
January 30, 2019 at 10:59 pmI would love to make this bread, but I can’t get psyllium husk here. I live overseas, is there anything else to substitute? I do have Almond Flour.
Katrin says
January 31, 2019 at 9:56 amYou could use ground flax instead
Glenda says
February 9, 2019 at 5:43 pmMost of the stores here in Austin Tx (USA) are carrying physillium I’ve been drinking this for more than 10 years and it helps with getting a clean colonoscopy.
Thanks for incorporating this in an awesome recipe.
Rose says
January 29, 2019 at 3:32 amI’ve made this bread a number of times. It’s really easy to make and has turned out successfully each time! I really enjoy it!
Katrin says
January 29, 2019 at 8:56 amThat’s good to hear!!
Angela Elliott says
January 28, 2019 at 4:28 pmI made this today. I used goats butter as I have a dairy intolerance. Because I didn’t have enough almond flour, I topped up with buckwheat flour. This will probably not make it low carb, but I don’t mind.
I will be making it again as soon as I have stocked up on almond flour.
David says
January 19, 2019 at 5:39 pmCan this be made in one of the electric bread machines? If so, would there be any modifications needed such as adding yeast and a sweetener like Swerve?
Katrin says
January 21, 2019 at 10:13 amHi David, I wish I could help but I really don’t know as I have never owned a bread machine!!
Sarah says
January 13, 2019 at 12:23 pmI just want to say THANK YOU
I’ve made a couple of keto breads and this one actually brought tears to my eyes it was so close to eating proper bread again!!
A million thank you’s!!!!!
Katrin says
January 13, 2019 at 7:50 pmYou made my day with this comment! Thank you fo trying out my recipes and supporting Sugar Free Londoner!
Andrea McDonald says
January 10, 2019 at 2:30 amCan you make this in a bread machine?
Katrin says
January 10, 2019 at 10:35 amHi Andrea, I don’t have a bread machine so I really don’t know what settings you’d need for this recipe.
Heidi says
January 7, 2019 at 1:11 amThe flavor is great. I waited for the loaf to be completely cooled and used an electric knife to cut it. The top 1/4 inch fell off every slice except the ends. What did i do wrong?
Katrin says
January 7, 2019 at 11:07 amI can only imagine that there maybe was an air bubble from the dough being not mixed well enough? Try to make sure the dough is well-combined everywhere in the pan before baking next time. I hope this will solve the issue 🙂
Leo says
January 6, 2019 at 11:16 pmApologies in advance for having to be brutally honest about this recipe, but I think people should be aware of the potential for disappointment. I made the recipe exactly as you described and it looks just like your pictures.
First, it tastes nothing even close to the realm of real bread. While it doesn’t taste eggy as you described, it has the smell of fried eggs or omelette, especially when warmed or when you attempt to toast it, and smell is an essential part of taste. The smell is off-putting when you are wanting a bread taste.
Second, the bread came out spongy and has the consistency and texture of a soft cornbread or dessert bread. So nothing at all like real bread. It even tastes somewhat sweet which most people do not want in bread. Finally, the bread has a buttery feel and leaves your fingers slightly greasy. Regular bread doesn’t do that.
For those looking for a somewhat close to real bread substitute I would avoid this recipe. No more than one egg should be in bread unless you are making challah or similar, and it seems like all keto bread recipes require a lot of eggs. It’s not bread it’s something else entirely. This bread recipe has only 2 yolks and still smells eggy.
For those, like myself, wanting a low-carb real bread I would recommend a proper low-carb yeast bread recipe with vital wheat gluten (the vast majority of people have zero gluten sensitivity, so the gluten-free fad is at best a waste and at worst a scam). Such breads have approx 1.5-2 grams more net carbs per 40g slice (5-6 grams total net carbs) than this recipe and I think it’s worth it.
Katrin says
January 7, 2019 at 11:20 amHi Leo, almond flour bread will always taste of almond flour – there’s no way around it. Since there is no way you can make bread with almond flour using only one egg – it would simply not hold together – it sounds like you’ll have to look for a substitute that is more to your taste. Thank you for taking the time to comment on this recipe, and I hope you find other recipes on my site that are more to your liking 🙂
Sophie says
January 7, 2019 at 2:15 pmThis is my favourite low carb bread and I make it regularly. I completely disagree – it does not smell of eggs at all and the texture is just like a soft wholewheat bread! It toasts well and I use it to make lunchbox sandwiches. It’s a 5* recipe for me!!!
Sharon Frank says
December 30, 2018 at 9:25 pmAMAZING BREAD! Made it today and said if it was not good I was going to stop trying anymore low carb recipes! It is delicious and I can’t thank you enough for sharing the recipe!
Thanks from TEXAS!
Katrin says
December 31, 2018 at 10:21 amHello Sharon, that’s great news! I’ve tried my fair share of low carb bread recipes and I know how disappointing it is when they don’t work out the way you hoped for. I’ve got a few more bread recipes on my site, so I hope you’ll try them too 🙂 Happy new year!
Tamara says
December 30, 2018 at 6:32 pmI just tried this a couple of days ago and subbed the husks for flax powder at 2 T. Though I could “slightly” taste the flax, it’s the best texture and non-eggy Keto bread I’ve tried to date. I’m living foreign and couldn’t get the husks but had flax on hand so it worked alright. Very easy to make and was quite good with my pasta-less lasagna.
Katrin says
December 30, 2018 at 7:01 pmGlad the bread worked out well Tamara! Happy new year 🙂
janis lim says
December 29, 2018 at 7:55 pmYour bread recipe is the first recipe which turns out like bread! I was so excited. I loved the texture and the smell. Even though i wasn’t using a mixer, it’s still very delicious. Even more delicious when i toast it whenever i wanna have a slice. Can’t wait to try the rest of your recipes. Thanks Katrin. p/s: i didn’t have xanthan gum, so i replaced with arabica gum.
Katrin says
December 30, 2018 at 1:26 pmGood to hear you liked it! And thanks for mentioning arabica gum works too 🙂
Adriana says
December 28, 2018 at 4:09 amAre the calores per serving? Or how are the calories calculated?
Katrin says
December 28, 2018 at 9:15 amyes, the calories and all other nutrition is calculated per serving – per slice, in the case of this bread. I cut my loaf into 12 slices.
Hafsa says
December 24, 2018 at 9:24 amThis bread is sooooo yummmmy … nd it fulfilled my cravong for bread… i made it without xanthium nd added yeast fr that typical bread flavour.. nd ot came out sooo yummmm
I just missed a little bit of sweetness .. so il add stevia next time
Katrin says
December 24, 2018 at 11:37 amGlad you like the bread!! Thank you for your comment. I’d be interested to hear how it tastes with stevia 🙂
Alex says
December 14, 2018 at 2:11 pmHi, thank you so much for the recipe. It is so yummy, my toddler loves it. The one tho, my bread turned out to be cakey. Any suggestion?
Katrin says
December 14, 2018 at 3:04 pmFirst of all, almond flour bread will never have EXACTLY the same texture as wheat bread because it lacks the gluten. It will be slightly softer. But. Baking with almond flour is never an exact science. If your almond flour is coarser, just add an extra couple of tbsp next time and the bread will be firmer. Or try reducing the amount of water so it dries out more. I would not recommend changing the amount of egg (unless you used extra large eggs). Hope this helps!
Diane says
December 11, 2018 at 12:48 pmI just want to say that I love your blog and am in love with your brownie recipe!! It’s a godsend and I was just as excited with this recipe as a result. Unfortunately, my bread fell short for some reason..No matter how long I toast it, it’s spongy and moist in the center…I’ve done everything as directed but substituted the butter for coconut oil. I measured it exactly too. Could that be why the bread is awfully wet in the middle or is there another reason? I tasted quite a bit of the psyllium husk as well which was okay..I’m thinking of making it with flax seed next time.
Katrin says
December 11, 2018 at 1:12 pmHi Diane, the bread should not be moist in the middle now should it fall apart. I don’t think substituting the butter for coconut oil could have been the reason for the problem – they have similar consistencies and can normally be subbed for one another without problem. The only thing I can think of is that you may need to bake it for longer. Ovens do vary and maybe it was the case that it was just not done. I hope this helps 🙂
Dawn says
November 19, 2018 at 6:19 pmWhat and how much sweetener would you add to make this a cinnamon swirl bread? Thanks!
Katrin says
November 19, 2018 at 6:30 pmThat sounds like a fun experiment! i’d probably try 2 tbsp erythritol for the dough (or, even better, use a brown sugar alternative such as Sukrin Gold or the Golden Monkfruit Sugar substitute by Lakanto and make a swirl using butter, cinnamon and more sweetener (maybe 2 tbsp melted butter, 1 tbsp cinnamon and 2 tbsp sweetener)
Merissa says
November 13, 2018 at 8:31 pmI made the loaf last weekend and it was fantastic! Can this be made into rolls for Thanksgiving?
Katrin says
November 14, 2018 at 11:27 amYes, I think that should work! The dough is quite firm. You may need to reduce the oven time.
Maria says
November 11, 2018 at 8:35 pmHi, can I just check – does the “Total Carbohydrates 4.1g” refer to the total for the whole loaf ?
Thanks
Katrin says
November 12, 2018 at 8:34 amNo, it’s 4.1g per portion. I always calculate the carb count per serving.
Kristy says
December 4, 2018 at 3:20 amLove your almond bread – the whole family does! Just want to check if serving size is based on one or two slices? Thank you!
Katrin says
December 4, 2018 at 9:19 amIt really depends on how thick your slices are. I worked out the nutrition on the basis of 12 servings per bread. Nutrition is calculated per 1 serving.
Bethany says
January 7, 2019 at 11:24 pmWhat is the portion size though? 1 or 2 slices?
Katrin says
January 8, 2019 at 8:25 amhi Bethany, it really depends how hungry you are. I’d say 2 slices for a proper meal (for example cheese toasties plus a side salad for lunch)
Maria says
November 10, 2018 at 7:30 pmHi Katrin
I have just tried this recipe and I am so pleased with the result ! I am not a confident baker but the recipe is quite easy to follow. I now have bread that I can use for sandwiches and looking forward in particular to toast for breakfast tomorrow. You have made me so happy as I was beginning to think that I would not be able to find an edible low carb/gluten free /dairy free bread. Not eggy at all and a lovely soft texture. I made it with the coconut oil as a dairy free alternative and the taste of the coconut is quite pronounced. I was interested to see that someone else used olive oil . Do you know what amount of olive oil would be appropriate ? Thank you again, I will be trying out your other recipes now that I have found your website.
Katrin says
November 12, 2018 at 8:45 amHi Maria, glad you like the bread! Good question about the olive oil – on the one hand using the same amount as butter would mean you stick with the same wet/dry ratio, on the other had olive oil doesn’t firm up at room temperature, but butter and coconut oil do. Therefore, I’d try using a bit less olive oil than butter, maybe 40g instead of 60g. You could also get hold of refined coconut oil, which does not have the coconut taste, for example this one.
Maria says
November 8, 2018 at 3:11 pmThat’s wonderful, would that be 60g of the coconut oil ?
Katrin says
November 8, 2018 at 4:25 pmyes, I’d use the same amount as the butter. The two are generally interchangeable
Maria says
November 8, 2018 at 6:45 pmThank you so much, I am looking forward to trying the recipe.
Maria says
November 7, 2018 at 7:09 pmWould this work just as well with a dairy free spread instead of the butter as I cannot tolerate dairy ?
Katrin says
November 7, 2018 at 8:33 pmSure, it should work just as well with coconut oil, for example.
Maria says
November 7, 2018 at 6:23 pmHI,the recipe looks wonderful. I am on a dairy free diet. Would the recipe work with 60g of a dairy free margarine in place of the butter ?
Many thanks
Katrin says
November 7, 2018 at 8:39 pmHi Maria, if your margarine is suitable for baking, it will definitely work.
Lori Hungate says
November 6, 2018 at 7:31 pmI just made this today. If I lived in London and could hug you, I would! You have NO idea how many recipes I’ve tried for almond flour bread and they never come out right or taste very good. This recipe is amazing! Since I can’t use psyllium due to an allergy to it, I used ground flax seed meal instead. OMG, this bread is delicious! I used the small loaf pan like you did and it came out perfect. It rose above the pan and is a perfect loaf. I let it completely cool, cut it with a bread knife and it did NOT fall apart, something so many of these type of breads do. AND it does NOT taste eggy which has been another problem I’ve dealt with. The loaf is so pretty! I can’t wait to experiment with different spices or herbs in this bread. Another plus for me is that since the slices are smaller than regular bread, it helps with calorie control when putting things on it for a sandwich. I have a strong wheat intolerance and don’t do well with grains in general so I’m always looking for alternative recipes. Thank you from the bottom of my heart. You just made my day!!!!
Katrin says
November 7, 2018 at 9:21 amWhat a wonderful comment to wake up to! You just made MY day. I think experimenting with different herbs and spices sounds like a great idea. I’ve also been meaning to make bread rolls with this recipe.
judy a fitzsimonds says
October 25, 2018 at 5:42 pmI just made this. I doubled the recipe and used long narrow Wilton pans. I used carton egg whites. I baked it for 45 minutes, turned the oven off and left it closed for 30 minutes. Awesome, awesome, awesome!!! I now have 21 slices of bread in the fridge to experiment with. (That means I already ate 3) Thank you, Katrin!
Katrin says
October 27, 2018 at 10:21 amFantastic! Glad you like it:)
Therese says
November 18, 2018 at 11:53 pmI just made it today . Love it.put a little honey on it. Still warm.
Katrin says
November 19, 2018 at 4:07 pmGreat!!! Warm bread…. yes, please
Theressa Baker says
February 22, 2019 at 8:52 pmHi there! I too want to try doubling this recipe. Do uou think I can use regular/larger sized loaf pan using your same baking time-frame of 45 plus 30 mins??
RIETHMULLER says
October 25, 2018 at 7:55 amYummiiiii
How many net carb for 1 slice?
Katrin says
October 25, 2018 at 9:32 amHi there, how many slices you get really depends on the kind of loaf pan you use. I find I get around 20 slices for a bread made in the regular loaf pan (though with this recipe they will be rectangular rather than square) and 12-14 slices using a small loaf pan as described in the post. That’s why I decided to state a portion size – 12 per bread. 1 portion = 0.6 net carbs
Fi says
October 24, 2018 at 8:15 amI made this bread a few weeks ago. I sliced it and put in the freezer, and lifted out as I needed it. It makes a great breakfast with peanut butter. I have finished it and will be making another loaf.
Katrin says
October 24, 2018 at 10:03 amGlad you like it Fi! Thank you for your comment
Karen Matthews says
October 18, 2018 at 8:33 amJust made this for my gluten free friend and my keto diet. Omg! It is lush. Thank you so much for sharing this. X
Katrin says
October 18, 2018 at 10:45 amThank you for trying it out!
Cindy says
October 17, 2018 at 8:30 pmI just made this and smells and tastes great but didn’t rise at all….I didn’t have psyllium husk but used flaxseed…..I haven’t made a lot of bread but they have never risen like the photos… I’ll keep trying!
Katrin says
October 18, 2018 at 10:50 amHi Cindy, nut flour breads do not rise as much as wheat breads. Also, I used a small bread tin in the post – if you use a regular size bread pan your bread will end up flatter. What you can try next time is to try to keep the dough nice and fluffy, trying to keep as much air inside as possible (for example, not press it into the pan as much as you can). You could also try to whisk the egg whites until they’re stiff and fold them under last, which will make your dough lighter (=more air). I hope this helps
betty says
October 17, 2018 at 1:08 pmThis bread is excellent and easy to make. Blended by hand and it was still superb. Thanks.
Katrin says
October 17, 2018 at 4:43 pmGood to know you don’t need a mixer! Glad you like it 🙂
Marti Russell says
October 12, 2018 at 9:29 pmLoved this bread!! We add sesame seeds on the top and the bottom before baking. You may want to add the salt to the recipe. It shows in the video, but it is not listed on the recipe.
Thanks!!
Katrin says
October 13, 2018 at 11:32 amI like the idea of sesame seeds, especially on the bottom! And thank you for letting me know that I forgot about the salt. I’ll add it to the recipe.
shirley says
October 6, 2018 at 7:17 amThank you for this great recipe. I used a 6 x 3.5″ pan as recommended, and fully lined it with parchment. It was perfectly baked at 45 minutes.I love the flavor and it is also great toasted. I do a lot of keto baking and this is the first time that my bread has not been spongy. I got 14 slices from my loaf, and froze half of them. Thank you.
Katrin says
October 8, 2018 at 8:43 amThat’s great! Thanks for your comment. Glad you like the bread!
Phyllis Roehm says
October 1, 2018 at 5:02 pmHow many slices do you usually make out of one loaf? Is one or two slices a serving? I am trying to calculate for a sandwich. Thanks so much. Love your recipes!
Katrin says
October 1, 2018 at 5:13 pmI calculated the nutrition for 1 slice 🙂 12 slices per loaf
Sophie says
October 1, 2018 at 8:06 amSo yummy! I made this bread last weekend and topped it with a handful of sesame, pumpkin and sunflower seeds. Will definitely be making it again.
Katrin says
October 1, 2018 at 8:12 amGreat idea to top this bread with some seeds. Glad you like the recipe 🙂
Barbara says
September 30, 2018 at 8:09 pmI didn’t have butter so used a mild olive oil instead. Worked a treat. Thank you for a great recipe!
Katrin says
October 1, 2018 at 8:11 amHi Barbara, thank you for your comment. Good to know that olive oil works well, too.
Marianna says
September 30, 2018 at 4:19 pmHello from Greece :-),
i just made my own bread following your recipe, it was really easy and quick. i used more baking powder instead of xantham gum and everything else was just like your recipe.
Although, after i baked it, it was a little bit spongy and both flavor and smell was eggy…
Please, inform me about what should i do better or how could i avoid this eggy smell and taste.
Thank you in advance!!
Katrin says
October 1, 2018 at 7:56 amHi Marianna, almond flour needs more eggs than regular flour. You could try with one less egg, but I think it might not be enough, unless you used more psyllium and flaxseed. Instead, you could try leaving out the other 2 egg yolks and replace with 2 tsp of olive oil. Hope this helps!
Brenda says
September 28, 2018 at 1:06 pmI don’t have phsyllium husk do I have to use this?
Katrin says
September 28, 2018 at 6:04 pmThe psyllium is good for binding the dough. But you could use flaxseed instead. If you have neither, you could try using 20ml less water and use 2-3 tbsp more almond flour (I haven’t tried this, but this is what I would try). Your bread might be a little more crumbly though 🙂
Jorge Salas says
September 27, 2018 at 5:59 pmThis looks like something my Fiancee would enjoy. Will definitely be making this for her to enjoy!
Katrin says
September 28, 2018 at 7:32 amI hope you’ll both like the bread! 🙂