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Almond Flour Bread (Keto Bread Recipe)

Published . Last modified By 53 Comments

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.

Sliced almond flour bread on a wooden board

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.

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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:

Knife spreading butter on a slice of almond flour bread

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:

Mixing eggs with a blender for 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!

Ingredients for almond flour bread in a glass bowl

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.

Blending all ingredients for Almond Flour Bread

3.) Blend until you have a smooth dough. Don’t over-blend!

Filling Almond flour bread dough into a loaf pan

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!

Closeup of a loaf of almond flour bread

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!

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Knife spreading butter on a slice of almond flour bread
4.83 from 17 votes
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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.  

Course Breakfast
Cuisine British
Keyword almond flour bread, easy keto bread
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 160 kcal
Author Katrin

Ingredients

Instructions

  1. Preheat your oven to 180 Celsius / 350 Fahrenheit

  2. Beat the 2 eggs and the 2 additional egg whites. (You can reserve the 2 leftover yolks for mayonnaise)

  3. Add the rest of the ingredients and blend until you have a smooth dough. Don't over-mix. 

  4. 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. 

Nutrition Facts
Almond Flour Bread
Amount Per Serving
Calories 160 Calories from Fat 128
% Daily Value*
Total Fat 14.2g 22%
Total Carbohydrates 4.1g 1%
Dietary Fiber 3.5g 14%
Sugars 0.7g
Protein 5.7g 11%
* Percent Daily Values are based on a 2000 calorie diet.

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A quick and easy almond flour bread that does not taste eggy. The perfect keto sandwich bread! Gluten free and low in carbs. #almondflourbread #ketobread

Comments

  1. Hi, 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?

    Reply

    • First 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!

      Reply

  2. I 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.

    Reply

    • Hi 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 🙂

      Reply

    • That 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)

      Reply

  6. Hi 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.

    Reply

    • Hi 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.

      Reply

  9. HI,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

    Reply

  10. I 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!!!!

    Reply

    • What 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.

      Reply

  11. I 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!

    Reply

    • Hi 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

      Reply

  13. I 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.

    Reply

  14. Just made this for my gluten free friend and my keto diet. Omg! It is lush. Thank you so much for sharing this. X

    Reply

  15. I 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!

    Reply

    • Hi 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

      Reply

  17. Loved 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!!

    Reply

    • I 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.

      Reply

  18. Thank 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.

    Reply

  19. How 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!

    Reply

  20. So 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.

    Reply

  22. Hello 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!!

    Reply

    • Hi 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!

      Reply

    • The 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 🙂

      Reply

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