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. My whole family enjoys this keto bread recipe – we make it all the time.
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 keto 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.
Instead of butter, you could also use olive oil. I’d halve the amount and only use 2 tbsp though.
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!
After it has baked for 30 minutes check the bread – if the top starts browning too much, cover it with a piece of aluminium paper. This will prevent the top from getting too dark / burning.
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.
5.) The most important thing is that you don’t remove the bread from the oven before it’s done. Make sure you cover the top of the bread with a foil dome during baking if the crust has browned enough. For me, this happened after 35 minutes. Continue to bake for the full duration.
If you follow these steps, you should be good to go. Being on the keto diet will be all the more enjoyable!
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.
Update: I have since made this bread a slightly different way, which increases the amount of air pockets and yields a lighter result. Instead of simply blending the eggs altogether, I separated them first and beat the egg whites until they formed stiff peaks.
I then used half of the stiff egg whites and mixed them into a dough with the rest of the ingredients in my food processor. Then I folded in the remaining egg whites, mixing only just enough for the dough to be smooth.
Check out some of my other bread recipes:
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Best Ever Almond Flour Keto Bread
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- 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
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