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Knife spreading butter on a slice of almond flour bread

Best Ever Almond Flour Keto Bread

Katrin Nürnberger from sugarfreelondoner.com
This fluffy and easy almond flour bread has a texture just like wholewheat bread. It's fantastic for sandwiches and toasts well. It's our go-to keto bread.  
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 156kcal


  • 2 egg whites 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 tbsp psyllium husk powder
  • 1 ½ tsp baking powder
  • ½ tsp xanthan gum
  • pinch of salt
  • ½ cup / 120ml warm water


  • Preheat your oven to 180 Celsius / 350 Fahrenheit
  • Beat the 2 eggs and the 2 additional egg whites. (You can reserve the 2 leftover yolks for mayonnaise)
  • Add the rest of the ingredients and blend until you have a smooth dough. Don't over-mix. 
  • Fill into a lined baking tin (I used a small loaf pan 7 x 3.5 inch / 18 x 9 cm / 450 ml volume) and bake for ca 45 minutes or until a knife inserted comes out clean



1.4g net carbs for 1 slice (assuming 12 slices). 
You can use a regular 9 x 5 inch loaf pan for this almond flour bread recipe. It will come out a bit flatter than your regular toast slice though.
Low carb bread is filling and slices don't need to be the same size as regular wheat bread. That's why I purchased a small loaf pan like this for low carb baking. It's half the size of a regular loaf pan.  
Check after 35 minutes - if the top of the bread starts browning too much, cover it with a piece of aluminium paper. This will prevent the top from getting too dark / burning. 


Calories: 156kcal | Total Carbohydrates: 3.6g | Protein: 5.2g | Fat: 14.2g | Fiber: 2.2g | Sugar: 0.8g