A quick and easy keto bread that does not taste eggy. This recipe makes perfectly soft almond flour bread! My whole family enjoys this gluten free, low carb bread recipe - we make it all the time.
"I've been searching for a perfect bread recipe having spent far too much money buying low carb versions online! This tastes great and is a lovely texture too, I'll definitely be making this regularly.
Thank you!" (Victoria)
I have made many keto bread recipes since I started eating low carb. And I've got to say - this keto almond bread is one of my favourites! It is such an easy recipe and requires only a few ingredients.
I regularly use it as sandwich bread in lunch boxes. We love it with salmon and cream cheese, topped with smashed avocado and a poached egg or simply toasted with butter and sugar free strawberry jam.
Even better, one slice contains only 1.4g net carbs.
I'm inclined to say this is the best keto bread recipe!
Jump to:
Why You'll Love It
Full disclosure here - low carb bread 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 flavor.
This recipe contains psyllium husks. Psyllium does not only help with the fluffy 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 fiber!
But here is the difference between this keto bread and the many others you can find online:
It does not taste eggy!!
How To Achieve That "Real Bread" Taste
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! My almond flour bread is fluffy and not spongy at all.
Ingredients
You only need 6 ingredients!
Almond flour: 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.
Psyllium husk: 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.
Egg - Make sure they are room temperature.
Butter - Use either melted butter or olive oil for a dairy-free version. Coconut oil also works.
Baking powder
Sea salt
Xanthan gum: Since keto bread does not contain gluten, it is more fragile than bread made with wheat flour. That's where the xanthan gum comes in. It gives gluten-free bread a sturdier texture and makes it easier to slice without crumbling.
Note: The recipe works without xanthan gum, but I recommend adding it. An alternative could be 1 teaspoon ground chia seeds.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1
Crack 2 eggs into a large mixing bowl and add 2 additional egg whites. The recipe works best if the eggs are room temperature. Whisk the eggs and egg whites for 2 minutes until frothy. You can use a hand mixer or a food processor.
Update June 2022 - additional step for an even lighter bread: Instead of beating the whole eggs, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks until fluffy and pale in colour.
Combine half of the beaten egg whites with the egg yolks and mix briefly. Reserve the other half of the egg whites to fold in at the end.
Step 2
Stir together the psyllium husks almond flour, baking powder, xanthan gum and salt in a separate bowl.
Step 3
Add the wet ingredients to the egg mixture - melted butter/olive oil and the warm water.
Step 4
Then, add the dry ingredients and blend briefly until you have a smooth dough. Don't over-blend!
If you have separated the eggs and beaten the egg whites, carefully fold in the second half of the stiff egg whites now.
Step 5
Fill the batter 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.
Step 6
Bake the bread in the oven at 180 Celsius / 350 Fahrenheit for about 45 minutes or until a knife or skewer inserted comes out clean!
Expert Tips
#1 After it has baked for 30 minutes, check the bread. Once the top is golden, cover it loosely with a piece of aluminium paper. This will prevent the top from getting too dark or burning.
#2 Let the bread cool fully before slicing. It is fragile when straight out of the oven, but firms up as it cools.
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.
Keto Bread 101
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.
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 so the dough stays "airy".
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.
3.) Make sure the 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.) Bake it long enough! 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, and check with a skewer or toothpick to ensure there are no crumbs sticking.
If you follow these steps, you should be good to go. Being on the keto diet will be all the more enjoyable.
Recipe FAQs
I don't own a bread maker unfortunately, that's why I bake everything in the oven. But readers have told me they like to make this almond flour keto bread in their bread machine.
They mix the dough beforehand and then use the quick bake setting of the bread maker. Always use the bread machine according to the manufacturer's instructions.
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.)
Yes! I use the dough to make keto hot dog buns!
I hate food waste just as much as you. Use the leftover egg yolks in a homemade keto mayonnaise!
Storage
Room temperature: Like any low carb bread, this almond flour bread keeps well at room temperature for 3 days. After that mine got a bit hard, just like I expected to happen.
Fridge: It stays fresh a bit longer in an airtight container in the fridge - for about one week.
Freezer: I don't eat bread every day. That's why I like to pre-slice my bread loaves and store them in the freezer. This way it lasts for 3-6 months.
Lay out the slices next to each other on a sheet of parchment paper so they don't stick together while they freeze. Then, store them in a freezer bag.
To defrost, simply let the bread come to room temperature. Or pop a slice in the toaster or microwave straight from frozen!
Tip: Make sure you have an eye on your almond flour bread when it's in the toaster. It browns quicker than wheat bread.
More Keto Bread Recipes
I have a large selection of easy keto breads on the blog. I have also published an e-cookbook called Keto Bread Made Easy, which contains many exclusive keto friendly bread recipes (plus recipes for rolls, wraps and more) that you won't find anywhere else.
Here is a selection of my most popular keto bread recipes:
- Keto Coconut Flour Bread Recipe45 Minutes
- Vegan Keto Bread Without Eggs1 Hours 10 Minutes
- Everyday Low Carb Bread Recipe1 Hours 5 Minutes
- Keto Flaxseed Bread Recipe40 Minutes
90 Second Keto Bread
Short on time? Try my keto mug bread! It cooks in the microwave in only 90 seconds. The recipe uses almond flour and psyllium as well, but is designed to make a single slice of bread. We love it to make grilled cheese sandwiches and it's also great spread with butter and sugar free jam.
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Best Ever Almond Flour Keto Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 1 small bread loaf pan (7 x 3.5 inch / 18 x 9 cm)
Ingredients
- 2 egg whites large, at room temperature
- 2 eggs white & yolk, at room temperature
- 2 cups / 200g almond flour
- 2 tbsp / 30g butter melted, or olive oil
- 4 tbsp / 20g psyllium husks or 2 tablespoon psyllium husk powder
- 1 ½ teaspoon baking powder
- ½ tsp xanthan gum
- pinch of salt
- ½ cup / 120ml warm water
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan and line a small loaf pan with parchment paper.
- Beat the 2 eggs and the 2 additional egg whites for 2 minutes until they are fluffy and have doubled in size. (Option for an even fluffier bread: Separate the eggs. Beat the egg yolks until pale and frothy. Beat the egg whites until stiff peaks form. Combine half of the stiff egg whites with the yolks. Set aside the other half of the egg whites.)
- Stir together the dry ingredients.
- Add the melted butter and water to the egg mix.
- Add the dry ingredients to egg mix and blend until you have a smooth dough. Don't over-mix. (If you have separated the eggs earlier, carefully fold in the remaining stiff egg whites with a spatula now.)
- Fill the batter into a lined baking tin and bake for approximately 45 minutes or until a knife inserted comes out clean.
- Let cool fully before slicing.
Video
Notes
Nutrition
First published September 2018.
Suevtowle
I'm anxious to try this recipe but I don't have a blender. Would a cuisinart or a bullet work?
Katrin Nürnberger
Hi there, I would blend the eggs in the bullet to get them nice and fluffy. Then pour into a mixing bowl and simply stir the ingredients together with a fork 🙂
Doreen
Love this recipe! Its easy and the bread taste so GOOD!! Thank you for sharing.
Pam
This bread is absolutely delicious. And extremely moist! Thanks for a great recipe.
Scott
Hi, Gave this a go tonight and it turned out really well. Was just wondering if it could be adapted to use coconut flour insured of almond flour? Any thoughts or guidance on adjusting the volume of coconut flour up or down would be appreciated if you think it's viable.
Katrin Nürnberger
I would use between 1/3 and 1/2 the amount stated for almond flour. This is because coconut flour absorbs more liquid than almond flour. I haven't tried substituting it myself though, it would be an experiment. 🙂
Diane
Oh my! The easiest, fluffiest, and best bread. Out of all the breads I’ve made hubby says this is the best so far. I substituted 1/2 tsp. Chia seeds (after adding 1/2 tsp water and letting sit until gelled). I also used Earth Balance spread as I can’t eat dairy, and psyllium husk powder. Got 12 good sized slices.
Katrin Nürnberger
Thanks so much for detailing your tweaks! Always helpful 🙂
Dawn
I will definitely make this bread again. Been a year on keto and I really miss bread. I made one long loaf and cooked it on a baguette loaf air pan. Nice and crispy on entire outside of loaf. Brushed with olive oil and cut the top before baking.
Katrin Nürnberger
Mmmmh, now I want to try a baguette version of this bread!
Kayla Mcintyre
Hi!! Just wanted to know how to store this bread and for how long! Does it stay out or go in the fridge? Does it last long? Thanks so much!
Katrin Nürnberger
I always think it's fine out for a day or so, but it will last longer it you keep it either in the fridge or slice and freeze it. That way it'll stay super fresh and you can toast it straight from frozen.
Crystal Posey
Family just switched over to paleo, and my kids are sandwich folks. I’ve been looking for a bread that we could possibly add into our diet. This was not disappointing at all. Granted, like you said, it’s not white bread. But all my kids ate it! One ate it with ghee and strawberry. The other fried eggs and had fried egg sandwiches.
We are going to try the stevia and cinnamon next!
Theresa
This recipe works really well and seems to be pretty versatile. I always have chia seeds so I subbed those for the psyllium husk. Then husband asked if I could make cheese and onion bread so I threw some dried, diced onion and cheese cubes in it. He was very happy, it still baked up nicely and, most importantly, husband liked it. Thanks for posting.
Katrin Nürnberger
I love the idea of turning this into a cheese and onion bread!!
Neha
It turned out great in terms of texture and rising and everything except I turned out to be very bitter I guess I had put in too much baking soda.
I doubled the quantity of baking soda as I didn't have xanthan gum and soda was a bit old.
May be I can give it one more try with less and fresh baking soda
What does xanthan gum do actually , I mean does it make a lot of difference in the end product if you don't have it
Katrin Nürnberger
Hi Neha, my recipe uses baking powder and not baking soda. I think this is the reason why your bread had a funny taste. Baking soda is much stronger than baking powder (I think twice as strong). The xanthan gum helps improve the structure of the bread - almond flour bread is a little more fragile than wheat bread because of the lack in gluten. But your bread will still work without the xanthan.