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!
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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!
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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.
Egon Flaschberger
I made this bread for the first time today, it came out great, I went that extra step and separated the eggs, then I added all four yokes by mistake, it still came out fine, but next time I will pay more attention.
Jeannine Robitaille
Do you think that the warm water could be replaced with almond milk instead?
Katrin Nürnberger
Sure, that should work as well.
CookGy
Hi.
The almond flour is expensive. I make a similar one but swapping half of the almond for sorghum (adding a little extra maybe) and works perfect. you are right, one of the keys is to beat the whites (minimum 2 of them) to stiff peaks and fold carefully at the end like in any fluffy sponge cake.
Some chopped walnuts give to the bite a feeling I love.
Sima
Sorghun isn't low in carbs however so although cheap isn't suitable for a keto bread!
Celine
Hi, thanks for sharing this recipe, I think I might give it a try (I have been hesitant to try keto bread recipes because I haven't been ready to try something that does not resemble traditional bread) Does it work well as toast?
Katrin Nürnberger
Yes, it toasts well. As with all substitutions, it's not going to taste exactly like the original - which is obvious as you're using different ingredients. But I think it's a great alternative.
Melanie
So many keto "breads" taste more like egg cakes. This one doesn't. It actually has a bread taste. So easy to make. Next time I'll try whipping the egg whites separately. I usually put ground flaxseed and chia in my regular bread. Could I do this with this bread? I did find the texture a little sponge like. Do you have any suggestions what I could try adding to make it more crumbly? Thanks for your excellent recipes!
Katrin Nürnberger
You can definitely try to add ground flax and / or chia in this bread. This would make the dough drier and therefore crumblier. You can also try my vegan keto bread which does not contain any eggs at all.
Janet
Hi Katrin, I tried this recipe and it worked well but I found I had to bake the loaf for well nearly 1 hour 30 mins to get a clean knife. I usually bake a very similar recipe as keto bread rolls and I bake those for 55 mins. Is this a typo in your recipe?
Katrin Nürnberger
Bread rolls will take less time than bread, so if your oven needs 55 minutes for rolls that have a similar dough that would make sense. Ovens can differ a lot, and if you bake things on a lower shelf it will also take longer. Maybe that explains our difference in baking time.
Fran
Just amazing...
Easy to make, feels, looks and tastes good.
Jane
Best recipe I've tried - this turned out so delicious! Thank you - so happy to be able to make bread I can eat, that is actually nice! 🙂
Tammi
My bread turned out a grayish brown color... the only thing I did differently was to omit the xanthan gum (don't have any). Any idea why this might've happened?
Katrin Nürnberger
Some psyllium brands can turn a purple-grey colour. This was likely the reason. I have used Bon Pom, Just Naturals and Green Origins without issues. The NOW brand is also supposed to be ok.
Desleigh
Hi Katrin, I live in Australia and I wonder if baking powder is called bicarbonate of soda in Australia? Desleigh
Katrin Nürnberger
No, baking powder is made up of bicarbonate of soda and cream of tartar plus a filler such as corn flour or rice flour.
Tonya
I know that you can replace baking powder with bicarbonate of soda (AKA baking soda in the States) and cream of tartar in a ratio of 1 part soda to 2 parts cream of tartar. So for this recipe you would use 1 tsp cream of tartar and 1/2 tsp bicarbonate of soda in place of the 1 1/2 tsp baking powder. Hope this helps!
Patty P.
I made this yesterday and it is very good. I subbed golden flaxseed meal for the psyllium husk, olive oil instead of melted butter, and gelatin for the xanthan gum (almost everything - haha). Very light and delicate! LOVE IT!
How would you modify the recipe if I wanted to add a banana for flavor?
Katrin Nürnberger
You may need a little less liquid as you'd be adding wet ingredients. Glad you liked the bread!
Terri
The banana would replace the fat and moisture. You would probably have to do some trials to get exact amount.
Maggie
First time maker of this bread, and only keto for 10 weeks, but...oh my! Not only tastes like homemade wholemeal, but even two small slices is all you need to fill you up.
Also makes very satisfying cheese on toast.
Now to make loaf number two, plus some of your more indulgent recipes (brownies, cookies and cheese scones).