A quick and easy almond flour keto bread that does not taste eggy. This recipe makes perfectly soft keto friendly bread! Gluten-free and low in carbs. My whole family enjoys this almond bread recipe - we make it all the time.
Table of contents
- What does keto almond bread taste like?
- How to achieve a "real bread" taste and texture
- How to make fluffy almond flour bread
- Is this bread recipe with almond flour good for sandwiches?
- Tips to help keto bread rise
- How to store low carb bread
- Can I use a bread machine?
- More keto bread recipes
- 90 second keto bread
I have 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 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!
What does keto almond bread taste like?
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 almond flour keto bread recipe and the many others you can find online:
This almond flour bread recipe does not taste eggy!!
How to achieve a "real bread" taste and texture
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.
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.
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.
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.
How to make fluffy almond flour bread
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.
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.
2.) Stir together the psyllium husks almond flour, baking powder, xanthan gum and salt in a separate bowl.
3.) Add the wet ingredients to the egg mixture - melted butter / olive oil and the warm water.
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.
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. Bake at 180 Celsius / 350 Fahrenheit for about 45 minutes or until a knife or skewer inserted comes out clean!
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.
Tip: Use the leftover egg yolks in a homemade keto mayonnaise!
Is this bread recipe with almond flour 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.
Let the bread cool fully before slicing. It is fragile when straight out of the oven, but firms up as it cools.
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.
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.
How to store low carb bread
Room temperature: Like any low carb bread, this keto almond flour bread keeps well at room temperature for 3 days, just like any other bread. 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.
Can you freeze keto loaf bread?
Yes! 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.
Can I use a bread machine?
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.
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.
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 for almond flour bread? 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.★
Best Ever Almond Flour Keto Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 small bread loaf pan (7 x 3.5 inch / 18 x 9 cm)
- 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
- 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.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
First published September 2018.
Hi Katrin. I would love to make up several loaves at a time. How long will these store in the refrigerator and how long in the freezer?
Thank you, I haven’t tried this yet but I’ve never tasted a recipe of your that I didn’t love!
Fridge for about 1 week and freezer for 3 months. Glad you like the recipes!
I have not made this yet, tomorrow I will. I will be using a 9 by 5 pan, think I can make 1 and a half of the recipe so the slices will be a bit larger?
Of course, that should work well. The cooking time will increase by a little, so do check for doneness before you take it out of the oven.
I love seed breads but don't find many low carb recipes for them. What would happen if I added sunflower seeds to this recipe? Thanks for all your work and help.
You can add seeds to the recipe without issues.
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!
Simple and satisfying! I used macadamia nut flour and celery salt and added a generous amount of garlic powder.
I made the keto almond bread! Delicious...fluffy...ideal for breakfast but also for anytime. Thank you so much...
I have made this bread several timea & absolutely love it. It is quite diersified...I toast it, make french toast ad even mashed it to use asa bread crumb. Wonderful recipe.
I made this and omg it was surprisingly delightful. I was expecting it to be on the dry side and taste of almonds. I wanted a more tasty bread so I added a tbsp each of yeast flakes, dried onion and rosemary. Honestly, what a surprise and my husband loves it too. It slices nice and even goes in the toaster well. I used a good almond flour as well.
Great recipe! I was tired of searching for low carb bread -finding one I like only to have the store stop carrying it or raising price to over $9 a small loaf! Finally received the small loaf pan today and tried this recipe. Loved it! I was able to cut it into about 20 thin slices which was great. Definitely my go to from here on. Thank you for your recipes!
I just made this bread for the first time. Absolutely delicious. I did the egg whites separately and the loaf is so light and airy. Not dense at all and definitely no egg flavour. This loaf will become a weekly regular bake for me. Can't wait to try more of your recipes Katrin.
I cannot find the scale which I saw with your orignal recipe to make a larger loaf to fit my pan. Can you give me link to the scale to upside the recipe.
Dear Egon, I'm not sure I understand the request. However, you can simply use a large loaf pan with the same amount of dough. This will result in a rectangular and flatter loaf. If you want to double the recipe to fill an entire large loaf pan you'll have to increase the oven time. My guess is that it will take an additional 20-30 minutes. Cover the top with aluminium foil once it's golden to prevent it from burning. And test with a skewer for done-nesss before you remove the loaf. Hope this helps!