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This low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I wanted to create an almond flour bread that is much closer to a traditional bread. This is one of the closest ways I’ve come to a carb-free bread loaf. Although almond flour bread is not quite as low in carbs as cloud bread or my white keto bread (both of which are lighter and fluffier), this one is a low carb gluten-free bread that has a taste and texture closer to a whole wheat variety. It even has a crusty exterior!
This one is one of my favorite low carb bread recipes for everything from toast to sandwiches — and will easily fit into your low-carb diet! I’ve been making it for years, but recently updated it to use a hand mixer and the results are even better (more on this below).
Why You’ll Love This Low Carb Bread Recipe
- Chewy with air pockets
- Crusty golden brown exterior
- Neutral flavor (not sweet), like whole grain bread
- Just 5 simple ingredients (plus water and salt)
- Only 10 minutes prep time
- Gluten-free, grain-free, dairy-free, paleo, and keto friendly
- Packed with protein and fiber, keeping you full for longer
- 2g net carbs (and just 5g total carbohydrates) per slice – won’t spike blood sugar!
After dozens of tests, I only make this loaf with Wholesome Yum Blanched Almond Flour. That’s because its fine-milled texture makes each slice taste more authentic than other flours, all while keeping the carb count ultra low. You can truly taste the difference!
Readers also love this low carb gluten-free bread so much that I included it in The Easy Keto Cookbook — my first print book with 100 easy recipes designed for keto newbies, experts, busy people, those with diabetes, and everyone in between.
Ingredients & Substitutions
This section explains how to choose the best ingredients for (almost) carb-free bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – I recommend this one over other almond flours because of its superfine grind. Many other brands are more coarse and will give this low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this form of ground almonds includes the skins).
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in keto baking and also makes low carb gluten-free bread recipes more sturdy. This ingredient is what gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread which is harmless but doesn’t look very appetizing, so I recommend this brand that doesn’t do that. If you want to use flaxseed instead of psyllium, follow this similar flaxseed bread recipe.
- Baking Powder – I always use gluten-free, but any kind will work. Don’t confuse this with baking soda, which is not the same thing.
- Sea Salt – For simple flavor.
- Eggs – 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. Since this almond bread loaf uses quite a few eggs, I don’t recommend egg substitutes. Make sure your eggs are at room temperature before you start, to prevent clumps in your batter.
- Coconut Oil – You can use an unrefined one if you don’t mind a subtle coconut flavor, or a refined coconut oil instead for a more neutral taste. You can also use butter instead, in the same amount. I have not tested using other oils, such as avocado oil or extra virgin olive oil, so am not sure if those would work.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
How To Make Low Carb Bread With Almond Flour
This section shows how to make low carb bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a 8×4 loaf pan with parchment paper and preheat the oven.
- Mix dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat eggs. Using an electric mixer, beat eggs until they double in volume.
- Combine dry and wet ingredients. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water. Mix well to make more air bubbles.
- Bake. Transfer the carb-free bread batter into the prepared loaf pan and form a rounded top with your hands or a spatula. Bake until a wooden toothpick comes out clean and loaf develops a very hard crust (see tips below to confirm that it’s done and avoid a gummy texture).
- Cool. Let the low carb bread cool completely on a wire rack to ensure the right texture. (It can be gummy if you slice it right away.)
- Enjoy. Once it’s completely cooled, slice and enjoy! Use it as a sandwich bread, for avocado toast, or in any recipe that calls for bread!
VARIATION: Want to use a bread maker?
You can! Many of my readers in our low carb support group report you can make this almond flour bread recipe in a bread machine. If you want to use your bread machine, load the dough into your machine instead of a loaf pan and make sure to use the “Quick Bread” setting.
Tips For The Best Low Carb Bread
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.
Below are tips to getting the best rise and knowing how to tell if the bread is fully baked.
How To Create Air Pockets In Almond Flour Bread
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:
- Eggs should double in volume. Beating the eggs with a hand mixer until the volume doubles helps create air bubbles in the dough.
- Beat at high speed. A hand mixer is also important when mixing the other dough ingredients, to create as many air bubbles as possible. I used to make this low carb bread recipe by mixing it by hand, which you can still do, but the bread is a lot more dense that way.
- Use fresh baking powder. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is 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. Here are 2 ways to test for doneness:
- The toothpick test. 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.
- The crust test. Another way to tell is that the top should get very hard and crusty. It’s an important marker of the bread being done.
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.
Storage Instructions
Wrap low carb gluten-free bread in parchment paper, not plastic. Store on the counter for 3 to 4 days, or in the fridge for up to 1 week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or low carb croutons).
TIP: 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.
Can You Freeze Low Carb Bread?
Yes, you can freeze low carb bread for 3-6 months. Slice and place on a parchment-lined baking sheet in a single layer. Once frozen solid, transfer your (almost) carb free bread slices to a freezer bag. (Alternatively, you can freeze in a freezer bag right away with pieces of parchment paper between the slices.) Reheat in the toaster.
More Low Carb Bread Recipes
If you like carb-free bread, you’ll enjoy these other keto bread recipes with easy ingredients and amazing texture!
Tools To Make Almond Flour Bread
- Loaf Pan – This baking pan is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas.
- Parchment Paper – The size is perfect for loaf pans to hang over the sides when making low carb bread.
- Bread Maker – This is not required, but some people want one and my readers have told me that this recipe does work in it, on the quick bread setting.
Easy Low Carb Bread Recipe
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is the best low carb bread recipe with a texture like wheat bread. Just 5 ingredients and 2g net carbs!
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8×4 in loaf pan with parchment paper.
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In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
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In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Beat the dry ingredients into the eggs.
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Beat in the melted coconut oil, then the warm water.
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Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
This recipe was originally made in a 9×5 loaf pan, but I now recommend this size instead — it makes a taller loaf.
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,540 Comments
Michelle
1OK Maya. ‘Gotta share. I made your bread and followed the recipe exactly. Great texture and flavor. But, it didn’t rise. I remembered your comment about using fresh baking powder so I checked the date. Yup. You guessed it. It was expired. How long ago you ask? Ten years!!! It’s in the trash…just sayin’ Thanks for the share.
Nourhen
0I tried finding out if someone else have already asked the question but I guess not. So my question is can I make this recipe with unBlanched Almond Flour? Thanks!
Wholesome Yum D
0Hi Nourhen, I recommend blanched almond flour because it provides the best texture when baked.
Olivier chatelain
0Hello did it for the first time mine doesn’t look like the picture (lol) if it taste good will do it again.
Sandra
0Made this bread yesterday. Turned out great! liked everything about the taste, and texture. Used an 8″ X 4″ bread pan for baking. To store the bread, I wrapped it in parchment paper first, then put it into an over-sized lunch bag to “hold down” the parchment paper around the bread. Next time I make this, I will add 1/2 tsp. of cinnamon, just to see what that will do for the flavor, which I already like. This is a keeper!
Willemien
0Will this recipe work with two or three eggs instead of one egg and three eggwhites? It’s cheaper and nothing goes to waste that way (I can’t use yolks for anything else).
Wholesome Yum D
0Hi Willemien, I have never tried that with this recipe.
Frik van Eeden
0Good Day
Do you perhaps have the measurements for the ingredients in weight ie. gram.
Thank you
Wholesome Yum D
0Hi Frik, You can switch from US customary to metric at the top of the recipe card.
Robert Horne
0Help! I have made this recipe twice, but the loaf ends up 2-1/2 inches high, even in the small 8×4 inch pan. That isn’t a useful size. I suspect the fact that I live at 2500 feet above sea level may be part of the issue. Any suggestions?
Wholesome Yum D
0Hi Robert, Yes, that could be the issue. Unfortunately, I don’t live at an altitude, so I can’t test this. Also, I suggest checking your baking powder to make sure it is fresh.
Kav
0Who enjoyed this? It tasted horrible I’ve never had anything that tastes so bad.
Wholesome Yum D
0Hi Kav, Sorry this recipe didn’t meet your expectation; I would like to help you troubleshoot if you can tell me exactly what went wrong.
Jenny
0Hi, can this be made without psyllium? I do not have the typical replacements either, like chia, xanthan gum or flax. Thank you!
Wholesome Yum D
0Hi Jenny, This ingredient is what gives this almond flour bread its chewy texture, so don’t skip it.
Terry
0How warm should the water be for this recipe?
Wholesome Yum D
0Hi Terry, The water should be warm but not so hot you can’t touch it. A good rule of thumb is it should be warm like a baby’s bath water.
Angie
0It would be SO nice if weights of ingredients would be included, not just cup measurements, so British people could follow easier.
Wholesome Yum D
0Hi Angie, You can change the measurement from US customary to metric at the top of the recipe card.
Jemma Cave
0Can I use a substitute for the eggs? What about Flax eggs? Could that be used?
Wholesome Yum D
0Hi Jemma, Since this almond bread loaf uses quite a few eggs, I don’t recommend egg substitutes.
Terry
0You say that you don’t recommend egg substitutes because it uses so many eggs. Have you seen the price of eggs? Some bakers recommend 2 large eggs and 2 egg whites. I would like to know if you or any reader has tried this.
Kim
0Hi, I made this according to the recipe, and it was delicious! Thanks for sharing. I was searching for a high protein, low carb bread, and this is easy and very tasty. My only question is, can another oil be used in place of coconut oil. I cannot seem to find the unflavored kind anymore, and I don’t want the coconut undertones in this bread. Please advise. Thanks!
Maya | Wholesome Yum
0Hi Kim, I’m glad you liked it! I don’t recommend other types of oil for this recipe, but you could use unsalted butter instead.
Jeannie Green
0Can I use chia seed instead of pysllium as I can’t source it locally?
Wholesome Yum D
0Hi Jeannie, I have never tried that, but please let me know your results if you do try it out.
Katie
0Hi Maya, are there any adjustments I should make if I bake twice the amount in a XL loaf pan (so it looks bigger)?
Wholesome Yum D
0Hi Katie, You would have to adjust the bake time to accommodate more dough.
Joanne
0My bread was very crusty on top in 50 minutes but it’s very dark looking. Does that mean it needs to bake longer?
Wholesome Yum D
1Hi Joanne, If the bread looks too dark, it probably doesn’t need to bake more.
Phil Blosser
0Super-duper!
Adnan
0Do you mean by baking it, i.e. make it ferment…? Can I make it in a skillet without an oven?
Wholesome Yum D
0Hi Adnan, I have never tried to make this without an oven.
Elizabeth
0I made this bread exactly like the instructions but it did not rise a bit. What could have went wrong?
Wholesome Yum D
0Hi Elizabeth, Sorry this recipe didn’t meet your expectations. Did you follow any of the tips for better bread that are in the post?
Carol
0Can I use coconut flour instead for this recipe?
Wholesome Yum D
0Hi Carol, No, almond flour and coconut flour are not interchangeable. I have a recipe for coconut flour bread.
Randy Markert
0Did not like it. I actually cooked two loaves hoping the second loaf would be better and neither was a success to taste. Very difficult to eat for sure. Would not recommend.
Wholesome Yum D
0Hi Randy, Sorry this recipe didn’t meet your expectations. I would like to help you troubleshoot if you could tell me exactly what was wrong with the bread.
Ederlyn Ong
0Hi, can I cook this using a bread maker machine?
Wholesome Yum D
0Hi Ederlyn, Yes, you can, find those instructions in the post.
Paige Westbrook
0The directions on the printed version of this recipe are different from the blog version. Which is the correct version? I wonder if this could account for some having a good bread and others a bad version.
Wholesome Yum D
0Hi Paige, This recipe was just updated on January 5, 2023. Make sure you are using the most up to date recipe.
Journa Liz Ramirez
0My family can’t get enough of this easy low carb bread. It’s so tasty and they love the crusty exterior. Highly refcommended!
Dana
0I loved this low carb bread- I prefer a whole wheat bread and this was a great substitute!
Connie W
0I love this recipe. I make it almost weekly, it has the best texture!
Irina
0Hi! Did you ever try to make this type of bread in bread machine? Would appreciate your feedback.
Wholesome Yum D
0Hi Irina, You can find information about making this in a bread machine in the FAQ’s in the post.
Lisa
0Thanks for this recipe!
Could one use psyllium husk (not powder) in this recipe? If so, would you recommend any adjustments (eg, increasing the amount of husk compared with powder)?
I assume the baking temperature and time are for a conventional oven. Have you ever baked this in a convection oven and did you alter the temp or time?
Wholesome Yum D
0Hi Lisa, I have not tested that in this recipe, so I don’t have any recommendations. Yes, these baking times are for a conventional oven.
Jenn
0Hi! How many slices should I cut this into using a 9×5 loaf pan with your listed servings of 18?
Maya | Wholesome Yum
0Hi Jen, It would be 18 slices, each 1/2 inch thick. The bread is pretty filling so sometimes I cut it even thinner than that.
Dan Keith
0Can I make this in a bread machine?
Wholesome Yum D
0Hi Dan, Yes, you can. There are instructions in the post on how to do this.
Victoria Vahedy
0Hi Maya. Thank you for this healthy and delicious bread recipe! It came out great using the quick bread setting of my bread maker. But I prefer the larger loaf shape in the oven. Also, I can make 2 loaves at one time. I think I might want to try this as muffins. Any ideas as to how much to fill each muffin cup, time and temp? Thanks again for a delicious recipe!! Thanks to wonderful cooks like you, I can survive on my low carb lifestyle.
Wholesome Yum D
0Hi Victoria, I would fill the muffin cups about 3/4 full, but you will need to reduce the baking time, unfortunately, I have never made this recipe that way, so I can’t say for sure how long to bake them.
Juliet
0Can I replace coconut oil with butter?
Wholesome Yum D
0Hi Juilet, Yes, you can.
Isabella
0Hi, I love this recipe! Thank you for sharing it. Would it work with Coconut flour as well?
Wholesome Yum D
0Hi Isabella, Unfortunately, coconut flour is not a substitute for almond flour. You can use this coconut flour bread recipe if you are interested in one.
Steve K
0Is anyone able to tell me which is the best setting for a bread machine to make this? I’m researching machines on Amazon now to purchase one and don’t know if I need one that has a low carb setting or gluten free setting.
Maya | Wholesome Yum
0Hi Steve, It should work on either a gluten-free or quick bread setting.
Steve K
0Thanks. I bought the exact ingredients, no swaps, beat the eggs, melted the coconut oil, put in the bread maker (brand new expensive one) added everything else after pre mixing all the dried ingredients in a bowl, added all to the bread maker and set to ‘quick’ still took 2.5 hrs and the result was not risen at all and all but a couple of inches on the edges was totally sunken..bright purple when sliced, consistency of cooked sausage meat, but very tasty.. tempted to break it up and add a few sultans and custard lol 🙁
Wholesome Yum D
0Hi Steve, You stated you bought the exact ingredients– did you use Wholesome Yum Psyllium Husk Powder? The purple color comes from the psyllium husk powder, which shouldn’t happen with the Wholesome Yum brand.
Janet Fitzgerald
0At what temperature are you supposed to bake this?
Wholesome Yum D
0Hi Janet, The oven should be set to 350 degrees F.
Rosine Saad
0I am allergic to yeast and soooo love bread! This recipe is a savior. None brainer. I mix all the ingredients with a hand mixer, put them in the loaf pan, and bake for 70 minutes. Best result ever.
I make double quantities each time to match the size of my loaf pan, and it lasts me around ten days, 2 slices/day.
Jan
0I’m hooked on this bread or loaf. Made it many times and I just can’t help but add some Parmesan cheese (maybe a quarter cup – I just throw some in) and an Italian herb mix and onion powder. I also don’t have coconut oil so always use good olive oil. One slice for breakfast is very filling. Yummo.
SK
0My husband wanted to use our new bread machine to make this bread. The bread was mixed into two dough balls and then it was baked. It tasted great. We fondly named with bread Push Up Bra Bread. That is what is looked like coming out of the bread machine.
donna hudson
0Being diabetic, I had put my love for bread on the back burner for way too long. I finally decided to research breads I could make and actually eat without feeling guilty. This was my third attempt at lo carb breads. The first was whole wheat and delicious but too many carbs. The second one only had four ingredients and tasted kind of, well – tasteless. I just made this bread and it is delicious! The texture is kind of like banana nut bread and would lend itself quite easily as a cake base if you wanted to add a few nuts and raisins or other fruit. My newly discovered “go-to” easy, healthy, and tasty homemade bread!
Kathie
0So the Goldilocks of breads! Thank you, I will try it!