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
- ¼ cup / 60g butter melted
- 4 tbsp / 20g psyllium husks or 2 tbsp psyllium husk powder
- 1 ½ tsp baking powder
- ½ tsp xanthan gum
- pinch of salt
- ½ 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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Michele says
Has anyone made this loaf with seeds and nuts
Katrin Nürnberger says
Hi Michele, a few readers have added nuts and seeds with good results.
Kevin says
Hi, apologies but i'm new to this so wanted to check quantities. You have 4 tbsp (tablespoons) of husk at 20g making it 5 grams per tbsp. If that is correct, what are your quantities for a tsp (teaspoon) in grams.
Katrin Nürnberger says
There's 3 tsp in 1 tbsp which would make it about 1.5 grams of psyllium husk.
Ewen Rankin says
Great recipe! I've missed bread so much since moving to a keto diet. I can't describe the simple pleasure of a sandwich for the first time in 3 years. I've messed with warm milk instead of water which gives me a looser texture. Its not bread but its as close as I've ever seen and it toasts as well which is unbelievable. Thank you
Jilly C says
If want to make this with coconut flour how much do i use?
This was amazing by the way, loved it!
Kimmy says
With the new update, do you beat all the egg whites til stiff peaks and use the 2 yolks with the rest of the ingredients?
Katrin Nürnberger says
Yes, you can do that.
Naomi says
Hi, was wondering how long should I bake it if I doubled or 1.5 the recipe, my tray is a little bigger than yours. My first bake was a success! It just looked a fair bit flatter since my tray was bigger.
Katrin Nürnberger says
I would probably bake about 20 minutes longer and then check with a skewer to see if the inside is baked through. It may take longer though! However, you'll definitely have to cover up the top with a piece of aluminium foil so it does not over-brown.
Greg Featherson says
Just made this recipe for the first time after trying so many others that were less than ideal. This bread is fantastic! Delicious, fluffy but sturdy enough for a sandwich. The flavor is pleasantly neutral with just a touch of nutty sweetness.
I've been buying low carb bread at $10.99 a loaf and it doesn't compare at all to this gem of a bread!
Thank you for figuring out the right ingredients and technique!
Rachit says
With the update, do you mean to say you didn't use the egg yolk at all in the recipe?
Katrin Nürnberger says
I do. It's 2 eggs (yolk and white) plus 2 additional egg whites.
Sarah Louise Finley says
Made the olive oil version to reduce the calories a bit, and had it straight out of the oven with smoked salmon and cream cheese. Delicious! And so simple.
Valerie Nairac says
Hi from Mauritius Island,
Please help... it came out very very flat (only 3cm thick!). Is it because I have used a normal loaf pan ( 23x9 cm) ? Or I missed something? Thank you very much. Valerie
Katrin Nürnberger says
Sounds like you may also have had an issue with the rise. Check all the tips in the post - room temperature ingredients, fresh baking powder etc to see if there is anything you can do differently next time.
Lea Wiggins says
Works
Anne says
This is a fantastic recipe. I have made it with olive oil (as you suggested) instead of butter and have mixed in blitzed olives to make a wonderful olive bread. It works a treat and I have now done it a few time with excellent results every time. Have got compliments from friends who can’t believe it’s homemade. I have also done this recipe with blueberries added in to make blueberry bread. I think you can virtually add in what you like - sweet or savoury - to make a delicious bread to go with any meal. Thank you for sharing the recipe!
Lorraine says
Anne, did you replace all the butter with olive oil and if so how much oil, and was it extra virgin or a light olive oil? Thanks!
Katrin Nürnberger says
Extra virgin will give it an olive taste, the light olive oil won't. It's all dependent on how you like it. I would probably go for 3 tbsp olive oil.
Willow says
Delish! I used a silicon loaf pan for the first time and the loaf just popped out! Much easier for me than using parchment paper in my glass loaf pan.
Katrin Nürnberger says
Glad you liked it! And I totally agree - silicone pans are life-changing 🙂
Jo Ann Herbert says
This bread is really fantastic. It does taste rather sweet which I loved. I am very pleasantly surprised. Thanks so much.
Carol says
Tried this recipe a month into my keto diet as was missing bread. Tastes really good and satisfied my bread craving. Easy to make as well. Thanks
Sofie Robertson says
Hi, we are a large family so I find one loaf is not enough. Would doubling recipe work? Would it need less eggs? Thanks.
Katrin Nürnberger says
I would double the recipe and bake longer. You'll definitely need to cover the top at some point with aluminium foil so it does not burn. And just test with a skewer to see when it's done in the middle.
Faith says
Just started the Ketogenic diet 3 days ago and made this bread today. Absolutely delicious! You will definitely be my go to for other recipes. Thank you
Katrin Nürnberger says
So glad you like it!
STTR says
I loved this recipe. I tried it three times and found I got better results with the cup measurement rather than the metric. The first two times using the metric measurements it turned out a little flat and heavy. The third time I decided to go by cups i.e two cups almond flour and it turned out perfectly. I dont know why but there seems to be a difference because when I measured out two cups of flour and added it to my digital scale it only weighed 165 grams rather than 200 grams. Same thing with the butter - the 1/4 cup ended up weighing 45 grams instead of 60.
Anyway glad I tried the cup measurements because the dough was nice and risen and so much more like bread in texture than when I used the metric measurements