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.

"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 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!
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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.
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.
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.

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 Tip
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 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.
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 for almond flour bread? 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 panĀ 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.Ā (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
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.
larry
has anybody ever tried to make this in a bread machine?
KetoMac
This is a keeper. Every other recipe has been eggy. It toasts well and makes great grilled cheese sandwiches as well as cold sandwiches. I did add a pinch of ginger powder and about 1 tbsp of Nutritional yeast. The ginger trick comes from Paulo from Gnom-gnom.com for her cinnamon rolls. It somehow neutralizes the almond flour flavor. Great work!
Katrin
Glad you like the bread!! I must try the trick with the ginger powder, thatās so interesting. Thank you for sharing:)
KetoMac
It is super good, just had a pastrami and cheese and it was fantastic. What size baking pan did you use?
Katrin
I used a small loaf pan 7 x 3.5 inch / 18 x 9 cm / 450 ml volume. Itās half the size of a regular bread pan.
Net
Hi Katrin! Can't thank you enough for your excellent recipe. The bread was sooooo yummy! I tweaked it just a bit by using ground flaxseed instead of psyllium husk powder and by separating the eggs, whipping the whites and folding them in last. I loved it...thanks!
Katrin
Thatās so good to hear! Thanks for sharing your tweaks š
Laura
Love this bread! Thank you. Can you freeze it?
Katrin
Hi Laura, you can definitely freeze the bread. I always slice the entire loaf and then freeze. That way, I can pop a slice directly in the toaster.
Julie
The nutrition info posted above. Is it per slice or for the whole loaf?
Katrin Nürnberger
I always calculate the nutrition per portion or slice š
Sandra
I loved trying out this recipe - I'm a total novice at almonds flour cooking, so this was a great way to start. Just two questions -
I'm not a fan of psyllium or flax - you mentioned you can leave the psyllium out if you double the almond flour - just to confirm, are you suggesting that I use four cups of almond flour?
Also - because of issues with cholesterol, I tried using "Egg Beaters," which really do not get frothy when whipped. My bread really did not rise much, and I'm wondering if the use of the Egg Beaters contributed to this. If I used two fresh eggs whites and combined them with the Egg Beaters, I'm wondering if I might get more of a rise.
Finally, this recipe seems to be a wonderful one to play with - to add spices like cinnamon, or to do a savory version. I look forward to trying some different combinations. Thank you again!
Katrin
Hi Sandra, I meant to double the amount stated for the psyllium - which means 40 grams of additional almond flour (that's a scant 1/2 cup extra) in place of the 20g of psyllium. This is meant to be a starting point - I am not sure whether this will make the dough firm enough as psyllium is VERY absorbent.
Priti
Dear Darlene Hi,There are many keto bread recipes online,this one caught my attention owing to its promise of not smelling eggy. That claim holds true to a large extent. I used baking powder instead of xanthum gum but even then the texture was good .Overall a great recipe which I hope and continue to improve. However I am confused about the net carbs in the nutrition box. As per my understanding net carbs are total carbs - sugar - dietary fiber which in this case will not be logical. Can you pls advise the net carb per slice as per the recipe. Thanks a lot.
Katrin
Hi Priti, to calculate the net carbs, you deduct the fibre from the total carbs (and not the sugar!) The sugar is part of the net carbs š
Priti Batra
Dear Katrin
Recently bought the Panasonic automatic bread machine .will appreciate if you can advise the time I need to bake the bread as there is no keto recipe mentioned. The gluten free recipe using 1 egg & 1 egg white with potato starch , xanthum gum and milk powder , vinegar and butter is prescribed for 4 hours. I was thinking of following the same timeline for your fabulous recipe. Thanks for prompt response.
Katrin Nürnberger
Hi Priti, I wish I could help! I don't have a bread machine. I would do what you've done and looked for a similar recipe. Temperature for almond flour is 20 Celsius lower at 180 C - wheat bread is normally baked at 200C, so just keep that in mind.
Joan
Made my second loaf today. Love it. Daughter in law really love the flavor also. This will be made often.
Katrin
Thatās so good to hear!
Grace
Can I use baking soda instead of powder?
Katrin
I havenāt tried it, so Iām not sure it would have the same effect
Joan
Love this one, slices are very tiny tho.... going to make again tomorrow.
Katrin
Yes, it does take a little bit of getting used to that low carb bread slices are smaller. However, they also are way more filling!
Angie
I made this recipe last night followed instructions exactly as written and it came out perfect! Definitely a keeper! The best almond flour bread recipe I've ever tried! Thank you! Thank you! Thank you!
Katrin
Wonderful!!! So happy you think it's a keeper!
Naomi
Hi,
Would this work if you didn't use xantham gum??
Thanks
Katrin
Generally, I have found that it is possible to leave out xanthan gum in recipes. It will make the end result a little more brittle/less sturdy. Xanthan holds things together, which helps when you're baking without gluten. So, you may not be able to slice super thin slices. And you should definitely not even think about touching you bread while it's still warm. If you have chia seeds, you could consider replacing the xanthan with chia which you have ground into a fine powder.
Marsha In NC
Question. Can 1/4 cup of coconut oil or butter but used instead of real butter
Katrin
Yes, I think coconut oil would be a good replacement.