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!
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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.
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First published September 2018.
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.
Thank you for all your tips, this is very helpful for others trying to double the recipe. Have a great day!
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
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.
Looks delicious. Can the psyllium husk powder be substituted with original course Metamucil - which states the ingredients as psyllium husk and sucrose. Thank you.
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.
Katrin , I really don't care to use the psyllium husk powder , can I leave it out or subtitle something else ?
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
Is it possible to not use psyllium at all?
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.
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.
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
`Can you advise what amount is a portion... so how many arbs in a slice
My bread yielded 12 generous slices, so that's how I calculated the nutrition - it's 1 of 12 portions.
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 9x5 made a flat thin loaf.
A cinnamon loaf sounds like a great idea!!
Made this today and it is delicious! Can I double the recipe and use regular size loaf pan to make sandwich size slices?
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!!
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.???
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.
Made it last night and today I had my most perfect keto breakfast! Thank you very much for the recipe.