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This paleo low carb bread recipe with almond flour came about somewhat by accident during my Sunday meal planning. Lately I’ve been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but since I’ve been wanting to create an almond flour bread recipe, last weekend I decided to attempt that instead.
Discovering Easy Low Carb Bread
An easy low carb bread loaf is more quick and convenient to make than individual biscuits or buns. Even though the biscuits I make come together really fast, forming them still takes time. Finding a paleo bread loaf variation that works would be even faster! And, speeding up my weekly meal prep is always a good thing.
I didn’t expect the first version of almond flour bread to make it to the blog. It was mostly just for the family, and I planned to make several versions before sharing it. I figured I’d make one each week until one of them was truly amazing. But when my husband asked me why I bought “real bread”, I realized this was one to share right away!
Improving Almond Flour Bread Texture with Psyllium
Almond flour on its own tends to be a bit crumbly. That’s perfect for biscuits and cakes, but a sturdier low carb bread loaf is better for sandwiches.
I liked the real-bread-like texture I got by using psyllium husk powder in my low carb cinnamon rolls. I knew I wanted to incorporate that into keto bread, too. At the same time, the recent discovery that I’m sensitive to the taste and texture of psyllium meant I couldn’t use too much.
The good news is that my paleo bread recipe doesn’t require a lot of psyllium husk powder. I used only 1/4 cup for the entire loaf, compared to 2 cups of almond flour.
You may even be able to reduce that to 2-3 tablespoons, which I’ll try next time. You’ll want to reduce the water a bit if you do that. This avoids the strong taste and texture of psyllium, and also saves money since the powder can be on the expensive side. (I like to buy it here for a pretty good price.)
I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so including them, makes the bread rise better in combination with the baking powder. Fortunately, whole eggs worked! It turns out that my friend, Lisa from Low Carb Yum, used whole eggs in her coconut flour psyllium husk bread, too.
The Best Paleo Bread Recipe with 5 Ingredients
The pleasant surprise about this low carb bread recipe was that it worked out with only five ingredients (plus salt and water). The psyllium husk powder transformed what would be a crumbly almond flour bread into sturdy slices that can stand up to sandwiches and spreading just about anything.
The taste and texture of this keto bread reminds me of a dense wheat bread. It even has a crusty exterior like your typical bread loaf! You just need to make sure to bake it for long enough, so that the inside isn’t wet anymore. The difference is, it’s paleo, gluten-free, and packed with protein and fiber, keeping you full for much longer.
The combination of texture, taste and only a handful of ingredients all make this the best low carb bread in my book.
By the way, this low carb bread is chewy and similar to wheat bread. If you are looking for a white bread replacement, try my other paleo keto bread recipe! That one is super soft and light, like white bread.
Tips For Making Easy Low Carb Bread With Almond Flour
I’m so excited about how delicious and chewy this almond flour bread is! It’s one of my favorite low carb bread recipes, and I want it to be yours, too.
So, below are some of my best tips for it. And if you have other questions about this low carb bread, don’t hesitate to ask! I’d be happy to update this list.
How To Create Air Pockets In Almond Flour Bread
Some people ask why low carb bread doesn’t rise like wheat bread. Unfortunately, almond flour just doesn’t work the same way as wheat flour. But, you can still do everything you can to help this bread rise.
The key is to create air in the batter before baking. Mix it very well, aiming to create air bubbles! You can even try a hand mixer if you want to, though it’s not required. But overall, the more you mix the batter, the better it will rise.
Other than that, make sure you’re using fresh baking powder in the low carb bread recipe. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is Done
The only really challenging part about this low carb bread recipe is knowing when it’s done. It will look done before it actually is! And if you take it out too soon, it will fall and worse, it will be gummy inside.
One test is the toothpick test – insert a toothpick and check if it comes out clean. But, note that this bread will pass the toothpick test before it’s fully done. So, check with a toothpick and then continue baking for at least 10 more minutes.
Another way to tell is that the top should get very hard and crusty. Yes, this low carb bread creates a hard crust! I actually love that, and it’s an important marker of the bread being done.
Oven temperatures vary, so it might take a little experimentation in yours if it’s not done the first time. But in general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
How To Make Low Carb Bread In A Bread Maker
My recipe uses the oven, but I’ve had people ask me about how to make low carb bread in a bread maker. I don’t have one, unfortunately.
So, I asked the members of my low carb support group (join here – it’s free!) to test it for me. And – good news – it worked!
To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker. Make sure to choose the “quick bread” setting.
How To Store Almond Flour Bread
Like any other bread, you’ll want to wrap this almond flour bread for storage, so that it doesn’t dry out. I kept it on the counter for over a week with no problem. It did get a little hard toward the end. I’d expect the same thing if I bought wheat bread at the store.
Whatever you do, don’t wrap this low carb bread in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. If it gets a little damp or gummy with time, you can pop it in the toaster to fix that, but usually that’s only an issue if storing in plastic.
If you want to be on the safe side, you can store this bread in the fridge. Just wrap it in parchment paper, not plastic.
You can also freeze low carb bread! For easier retrieval, slice it first. That way, you can just grab a slice and pop it in the toaster when you want some.
Tools To Make Low Carb Bread with Almond Flour:
Click the links below to see the items used to make this recipe.
- Loaf pan – This one is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas. The non-stick surface is PTFE-free and PFOA-free.
- Parchment paper sheets – These are pre-cut for baking sheets, but the size is also perfect for loaf pans to hang over the sides when making low carb bread.
- Bread maker – This is NOT required for this low carb bread recipe! But, some people want one and my readers have told me that the recipe does work in it, on the quick bread setting.
- Psyllium husk powder – This is the one I use and it doesn’t turn purple for me. Some brands of psyllium husk powder can do that, though it’s harmless either way.
Easy Low Carb Bread Recipe (Almond Flour Bread):
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Easy Low Carb Bread Recipe - Almond Flour Bread (Paleo, Gluten-free)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9x5 in (23x13 cm) loaf pan with parchment paper.
- In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
- Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
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Serving size: 1 slice (1/2" thick)
Video Showing How To Make Low Carb Bread with Almond Flour:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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