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 / 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
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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Chris says
I have tried soooo many different gluten free / Keto breads, and this one is by far the best ever!!! Thank you so much! Like other reviewers have said, most other breads taste eggy, but not yours!
I tweaked it slightly based on an idea I got from your chia bread – I added a tablespoon of yoghurt, and also added some linseeds and chia seeds, and it turned out beautifully, have made it twice now! Yum!
Katrin says
Great news! I always love to hear what tweaks people make to my recipes, so thanks for commenting!
larry says
has anybody ever tried to make this in a bread machine?
KetoMac says
This is a keeper. Every other recipe has been eggy. It toasts well and makes great grilled cheese sandwiches as well as cold sandwiches. I did add a pinch of ginger powder and about 1 tbsp of Nutritional yeast. The ginger trick comes from Paulo from Gnom-gnom.com for her cinnamon rolls. It somehow neutralizes the almond flour flavor. Great work!
Katrin says
Glad you like the bread!! I must try the trick with the ginger powder, that’s so interesting. Thank you for sharing:)
KetoMac says
It is super good, just had a pastrami and cheese and it was fantastic. What size baking pan did you use?
Katrin says
I used a small loaf pan 7 x 3.5 inch / 18 x 9 cm / 450 ml volume. It’s half the size of a regular bread pan.
Net says
Hi Katrin! Can’t thank you enough for your excellent recipe. The bread was sooooo yummy! I tweaked it just a bit by using ground flaxseed instead of psyllium husk powder and by separating the eggs, whipping the whites and folding them in last. I loved it…thanks!
Katrin says
That’s so good to hear! Thanks for sharing your tweaks 🙂
Sandra says
I loved trying out this recipe – I’m a total novice at almonds flour cooking, so this was a great way to start. Just two questions –
I’m not a fan of psyllium or flax – you mentioned you can leave the psyllium out if you double the almond flour – just to confirm, are you suggesting that I use four cups of almond flour?
Also – because of issues with cholesterol, I tried using “Egg Beaters,” which really do not get frothy when whipped. My bread really did not rise much, and I’m wondering if the use of the Egg Beaters contributed to this. If I used two fresh eggs whites and combined them with the Egg Beaters, I’m wondering if I might get more of a rise.
Finally, this recipe seems to be a wonderful one to play with – to add spices like cinnamon, or to do a savory version. I look forward to trying some different combinations. Thank you again!
Katrin says
Hi Sandra, I meant to double the amount stated for the psyllium – which means 40 grams of additional almond flour (that’s a scant 1/2 cup extra) in place of the 20g of psyllium. This is meant to be a starting point – I am not sure whether this will make the dough firm enough as psyllium is VERY absorbent.
Priti says
Dear Darlene Hi,There are many keto bread recipes online,this one caught my attention owing to its promise of not smelling eggy. That claim holds true to a large extent. I used baking powder instead of xanthum gum but even then the texture was good .Overall a great recipe which I hope and continue to improve. However I am confused about the net carbs in the nutrition box. As per my understanding net carbs are total carbs – sugar – dietary fiber which in this case will not be logical. Can you pls advise the net carb per slice as per the recipe. Thanks a lot.
Katrin says
Hi Priti, to calculate the net carbs, you deduct the fibre from the total carbs (and not the sugar!) The sugar is part of the net carbs 🙂
Joan says
Made my second loaf today. Love it. Daughter in law really love the flavor also. This will be made often.
Katrin says
That’s so good to hear!
Grace says
Can I use baking soda instead of powder?
Katrin says
I haven’t tried it, so I’m not sure it would have the same effect
Joan says
Love this one, slices are very tiny tho…. going to make again tomorrow.
Katrin says
Yes, it does take a little bit of getting used to that low carb bread slices are smaller. However, they also are way more filling!
Angie says
I made this recipe last night followed instructions exactly as written and it came out perfect! Definitely a keeper! The best almond flour bread recipe I’ve ever tried! Thank you! Thank you! Thank you!
Katrin says
Wonderful!!! So happy you think it’s a keeper!
Naomi says
Hi,
Would this work if you didn’t use xantham gum??
Thanks
Katrin says
Generally, I have found that it is possible to leave out xanthan gum in recipes. It will make the end result a little more brittle/less sturdy. Xanthan holds things together, which helps when you’re baking without gluten. So, you may not be able to slice super thin slices. And you should definitely not even think about touching you bread while it’s still warm. If you have chia seeds, you could consider replacing the xanthan with chia which you have ground into a fine powder.
Marsha In NC says
Question. Can 1/4 cup of coconut oil or butter but used instead of real butter
Katrin says
Yes, I think coconut oil would be a good replacement.
Bob says
Reading all of these and I may be able to help with some of the issues people have. As far as doubling the recipe, works great for me, just have to increase the temp to 425 to start, first 10 minutes, then drop to 325 for the remainder. Higher start temp gives it the jump you need, lower temp after gives it the ability to bake without burning. Milled flax seeds add a slight bit of unnecessary oils, not much, but oils work best with normal flour. Try whole flax seed on top instead. I have been making this bread alot lately with no issues, I hope no one gets shys away from this recipe because of poor results, just keep trying. You will be glad you did.
Katrin says
Thank you for all your tips, this is very helpful for others trying to double the recipe. Have a great day!
Tanya says
Mine didn’t rise properly at all 🙁 I followed all your tips about room temp eggs, fresh baking powder, not over mixing to keep the air in but it is so flat. I added milled flax seeds as I like their texture in ‘bread’-y recipes; could they of caused the lack of rising? However, it LOOKS like bread with an actual crust and is VERY tasty with sesame and poppy seeds on top.. they’re just tiny slices
Katrin says
So sorry to hear that it did not turn out the way you wanted. It really should rise, though it would never rise as much as a regular wheat bread would. Did you use a full-size bread tin or a small one? If you use the full size tin, the loaf would appear flatter.
Demi says
Looks delicious. Can the psyllium husk powder be substituted with original course Metamucil – which states the ingredients as psyllium husk and sucrose. Thank you.
Katrin says
I have never come across this. But if your psyllium husk contains sucrose, the bread would end up being sweet. I think it’s probably safer to get yourself a new pack Of psyllium husk powder. It is really useful in low-carb baking and I’m sure you’ll end up using it.
Gail Marie says
Katrin , I really don’t care to use the psyllium husk powder , can I leave it out or subtitle something else ?
Katrin says
There is always a possible substitution! You could try using flax instead. If you decided to go with just more almond flour, I would definitely double the amount because psyllium is superabsorbent
DEsi says
Is it possible to not use psyllium at all?
Katrin says
I should think so. The bread might end up denser though. Try replacing it with double the amount of almond flour and see if the dough has a good consistency.
Yvonne says
This is a super delicious low carb almond bread. My batter was a bit looser than in your video, but it baked up nice and tall and the crumb is amazing. I baked two-15 slice loaves together without a problem. I sampled a bit after a few minutes out of the oven….very delicious. Thank you for sharing. I cannot wait to start making little adjustments to create different flavors.
Katrin says
Glad you like the recipe!!
Mark says
Can you clarify the Nutrition Facts box please? its gives content per serving but doesn’t say how much is in a serving. Nutrition per 100g would helpful. I’m going to eat it all up anyway! its very nice
Thanks,
Mark
Katrin says
Hi Mark, the nutrition box states 1 serving (slice) out of 12. SO, if you wanted to calculate the nutrition for the entire bread, you’d just have to multiply it by 12. I’m sorry, but I did not weigh the bread so I cannot give you the nutrition per 100 g. There’s a good (free) nutrition calculator on the website sparkrecipes.com that you can use. Or download the KetoDietApp, it also has a good one. Glad you like the bread though!
helen says
`Can you advise what amount is a portion… so how many arbs in a slice
Katrin says
My bread yielded 12 generous slices, so that’s how I calculated the nutrition – it’s 1 of 12 portions.
Melissa says
This is without a doubt the best keto bread I have tried to date. The taste and texture are spot on! I did add half a tsp of cinnamon and about 5 drops of stevia because I’m making this to replace homemade whole wheat cinnamon raisin bread. Reader beware this bread is dangerously good! I definitely need a smaller loaf pan to get a more square sandwich bread shape, the 9×5 made a flat thin loaf.
Katrin says
A cinnamon loaf sounds like a great idea!!
Darlene says
Made this today and it is delicious! Can I double the recipe and use regular size loaf pan to make sandwich size slices?
Katrin says
Hi Darlene,
I have not tried this yet. It could work, if you baked it for longer. The only thing I’m worried is that it might not rise as much because of the extra weight. I might be wrong, but I don’t want you to be upset about waisting expensive ingredients. There’s someone who commented about doubling the recipe on october 25th 2018 – but it sounds that she might have used 2 pans instead … here’s the comment: “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)”
If you’re planning on making bread regularly, I really recommend getting a half-size pan lie the one I linked in the post. Hope this helps!!
Vanesa says
Hi, I just made this bread. Inwas incredibly excited to try it as sometimes I really crave for a slice of bread. I followed all recipe and when I inserted the tooth pick it came as clean as possible. I left it in the over a few kore mins just in case. But I now tried to cut a slife and noticed it is quite moist and there is a bit of water at the bottom of the pan. It does look cooked though and hast toasted a slice and tasted lovely. Did I do anything wrong.???
Katrin says
Doesn’t sound like you did anything wrong. If it tastes good, it sounds like a success! If you feel there is too much moisture in the recipe, you can always use a little less water next time. Almond flour brands can differ a lot, and maybe the one you used was quite coarse.
Viktorija says
Made it last night and today I had my most perfect keto breakfast! Thank you very much for the recipe.