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!
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.
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:
Tried this recipe? Give it a star rating below!
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Best Ever Almond Flour Keto Bread
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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 / 120ml 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
Video
Notes
Nutrition
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Eleanor says
Hi. Even though I misread the recipe and used only two eggs and two whites, it worked we. I reckon my next attempt will be better. To take the sweet edge off the flavour I beat a teaspoon of marmite in to it instead of the salt. It made it darker but worked. Didn’t taste of marmite. I’ve since discovered that marmite has a few cars in it. Howdon you think a tablespoon of finely grated partisan would work?
Katrin Nürnberger says
How creative to use the marmite. Nice! Yes, you can easily use parmesan or other add-ons such as garlic powder or onion powder. Or replace some of the butter with olive oil and add herbs such as rosemary.
janet clark says
I wasn’t sure how many egg whites, and yolks to use?
I beat 2 egg yolks, and 2 egg whites together. Should I have added 2 extra egg whites ( saving two yolks?) I am not clear?
If beating eggwhites till stiff, and mixing 1/2 into batter, and folding in the rest, do I use 4 eggwhites.
Also, My psyllium Husk Brand is: Millard Organic I used “Rumford” non aluminum Baking Powder, no reaction…no lavender color!
I will double this recipe, it is cooling now…can’t wait to taste it!
Katrin Nürnberger says
I used 2 eggs and 2 additional egg whites (saving 2 yolks).
Hilde says
This was so good Easy to make. I made double recipe and it got a normal bread size. I have found my bread recipe
Katrin Nürnberger says
So glad you liked the bread!
Claudia says
Hi, may I know the measurements for almond flour in this recipe used super fine almond flour or regular almond flour?
Katrin Nürnberger says
I used regular almond flour (ground almonds), not superfine.
Claudia says
But I couldn’t find regular almond flour anywhere!!! Can I use extra fine almond flour for all recipes instead?
Katrin Nürnberger says
Hi Claudia, in this recipe it makes no difference, it works with both. In the end it will also depend on the brand you use – there are no regulations what exactly “extra fine” needs to be. Try the recipes with your flour and you’ll see if you feel that it’s necessary to adapt and use a little less.
Sonja says
Just made this yesterday and I use them as sandwich rolls. They turned out great! Definitely will make them again.
Rosemary says
Really tasty and quick to bake! I’ll will double the recipe to get a full size slice – thanks for the recipe!
David Farley says
I followed the recipe but made the hot dog buns form. The “dough” was very runny, so I scooped it into silicone forms. It baked nicely, and had a good texture and taste. A little low on the rise. Any idea why the dough was like runny oatmeal? Is the water a fixed amount, or variable to adjust dough? I will use this in the future. I am on a glycemic load diet, which took my blood glucose from the 140 range to the 90’s, so low carb is my thing.
Katrin Nürnberger says
Hi David, yes, it sounds like the wet/dry ratio was a little off. I always measure in grams and ml, so it could have been that by using cups you used a little too much water? Anyhow, go easy on the water next time and if necessary, just increase the amount of almond flour.
Annie H says
Can I make this without psyllium husks?
Katrin Nürnberger says
Hi Annie, you can try replacing it with flax.
Jane says
This really is great. Thank you so much.
Karen says
Hi there! When you said egg whites in your updated step, did you mean egg whites of all four eggs? and included the yolks after? Thanks!
Katrin Nürnberger says
yes, all egg whites!
Carole Mayon says
This will be my first attempt at baking bread…question, white size eggs? Medium or large?
TY
Katrin Nürnberger says
Either works. Just don’t use extra large eggs 🙂
Ysa says
This is my first time making Keto bread. It turned out delicious but didn’t rise as much as expected. Definitely not enough to make a regular sandwich loaf. I’ll probably double the recipe next time. Nonetheless, this is the first time I’ve been able to enjoy a non-cardboard tasting toast for breakfast in a very long time. Thanks!
Katrin Nürnberger says
Hi there, this bread is smaller than regular bread because it is more filling and you simply don’t need to consume the same amount. But of course, you can double the recipe. Just be sure to increase the baking time, too! Glad you like the taste 🙂
Lillian says
I am about to make this keto bread, I would like to know for how long can I keep in the fridge or freezer? And what is the carbs per slice if I make the 9×5 pan size
Katrin Nürnberger says
I think 5-6 days in the fridge or 3 months in the freezer. For the net carbs, deduct the fibre from the total carbs.
Sigourney Thomas-Shergold says
Hi,
Mine came out flatter than I thought and the middle looks a little under done although a knife came out clean and the crust is perfect, what could this have been?
Thanks
Katrin Nürnberger says
Maybe you used a full size bread tin? Then you’d end up with a flatter bread. I used a small bread tin (dimensions in the post). If the middle is not done, this could be because the ingredients were not measured (too much water? – it’s always best to use scales) or one of the other reasons I mention in the post. Hope this helps 🙂
Mandy says
Hi not sure how to put a new comment but wanted to try this tomorrow but have no xanthy gum how much extra baking powdered do you suggest? Please
Mandy
Katrin Nürnberger says
Hi Mandy, you don’t need additional baking powder if you don’t have xanthan gum. You bread will just be a little more fragile, especially when warm. So let it cool completely before cutting.
Mary says
How many net carbs has the bread have for 12 serving? Thanks
Katrin Nürnberger says
1.4g net carbs for 1 slice (assuming 12 slices).
Tabita Fantetti says
Thank you so much for this recipe. The bread turned out better than I expected and I love the taste (I just want to hear the whole loaf).
I do have a question though. Are the nutritional values per load or per 100g?
We’re on strict keto so I want to make sure the amount of carbs I’m having every day.
Thanks again
Katrin Nürnberger says
Hi Tabita, I calculated the nutrition per slice assuming 12 slices.
Monika says
hello, is the nutrition per 100g? Thank you
Katrin Nürnberger says
I aways calculate the nutrition per portion. In this recipe, I calculated per slice.
Sophie Seepra says
Dellllliish
Dana says
My first time trying bread and this was amazing!!! I will make and freeze more of it! Thank you!
steve says
Hi can this recipe be doubled to make a larger loaf
Katrin Nürnberger says
Yes, I think it’s possible. You’d have to leave it in the oven for longer though. Cover the top with foil once it’s browned enough and continue baking. Try an additional 15 (possibly 20) minutes, then check
Roché says
Just used this to make hamburger buns to have with our BBQ dinner. They are amazing! I’ve tried other low carb bread/bun recipes and they have always disappointed – too eggy, too flaxseedy etc etc but this was great. Easy to make and nice bread like taste and consistency. Thank you for another winning recipe!
Katrin Nürnberger says
So glad it worked out and you liked it!
Gloria says
Hi there mine just came out and I love the texture but would you happen to know why it has a purple tint to it
Katrin Nürnberger says
It must be the psyllium Husk you’re using. Which brand is it? I’ve also heard that aluminium in baking powder causes a reaction which makes baked goods turn purple. So, check both. It does not impact taste though!!
Phyllis says
This is the best almond flour bread I’ve tried to date. I’ve thrown out a lot of other attempts
Katrin Nürnberger says
That’s so good to hear! Thanks for your kind words:)
Pani says
I made this bread today. It is super! Instead of xanthan gum I used 1/2 tsp of maple syrop. I also ueed 1 tsp of cinamon. Great result! Lovely texture and really tasty!
Katrin Nürnberger says
So glad you made it work with your substitutions! Thanks for the comment 🙂
Brenda says
This sounds good. Can I make it in a bread machine? Do you have any almond flour bread recipes for a bread machine. No tapioca starch, arrowroot flour, cassava flour, wheat gluten e.t.c. If not, can you tell me where I can get almond flour bread recipes for bread machines and without the ingredients listed above? Please help.
Katrin Nürnberger says
Hi Brenda, as I don’t have a bread machine, I really can’t help you . So sorry! I’d have to ask Google just like you…
Em says
Hi, I tried your bread recipe using your ingredients & instructions except I didn’t have xanthum gum which I then put 2 tsp baking powder instead of 1 1/2 tsp. All tips were followed using warm water & room temp eggs & just used a spoon to mix the ingredients after beating the eggs to frothy. I used. 9 inch pan . However, it turned out not as fluffy and not as high . How can I improve it to be more airy ? Thks.
Katrin Nürnberger says
Hi there, the bread will never be as fluffy as traditional wheat bread. Because we’re using high fat ingredients, you’ll end up with a denser result. So, if you’re measuring this bread against wheat toast, you just can’t win. If you follow the instructions, using room temperature, fresh ingredients (fresh baking powder!) and measure ingredients carefully, you should be getting a good result. The xanthan gum does not increase the rise of the bread, it improves the crumb structure 🙂
Astha Pandey says
I made this recipe today and it’s the best almond bread I have ever had. Also it was my first try at making any bread. Loved it, thank you so much!
Katrin Nürnberger says
Glad you found my website and this recipe. It is a good one 😉
Sadie says
Love this recipe! Easy, tasty recipe for this Keto dieter.
Katrin Nürnberger says
Glad you liked it! Thanks for giving it the thumbs up 🙂
Denise Schmidt-McClintock says
Hi my daughter is allergic to nuts is there another flour I can use
Katrin Nürnberger says
I have not tried it in this recipe. But in others I have replaced the almond flour with a mix of ground sesame seeds and sunflower seeds. If you don’t want to experiment, try this coconut flour flax bread
Yemi says
I just made this bread and I love it. I substituted the xantham gum for ground chia seeds and still added an extra 1/2 tsp of baking powder. Worked out great. The bread came out purple though I’m guessing its cos of my phylum husk powder and was wondering what I could do to cover the purple color
Katrin Nürnberger says
The taste will be the same despite the purple colour. I’d say just ignore it… and try a different brand of psyllium next time (and make sure your baking powder does not contain aluminium, I’ve heard this can be the cause of the colour change)
Kathy says
Great tasting and easy to make. I love this bread! I add erythritol and about a teaspoon of dry yeast to give it more of a nutty sweet taste. It is delicate, so pre slicing before freezing is a good idea. I have even crumbled it in a bowl, added milk (usually 4 T 1/2&1/2) and sweetener to make a cereal type breakfast for a change of pace.
Wendy says
Does this work made as rolls as I do not have a bread tin?
Katrin Nürnberger says
Yes, absolutely! I have made rolls from this recipe already – check out my keto hot dogs