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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.
A 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!
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, so I knew I wanted to incorporate that into low carb bread. 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.) 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 (in addition to the baking powder), makes the bread rise better. 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 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.
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.
The taste and texture of this low carb bread reminds me of a dense wheat bread. It even has a crusty exterior like your typical bread loaf! The difference is, it’s paleo, gluten-free, and packed with protein and fiber, keeping you full for much longer.
Low Carb Bread Recipe – Almond Flour Bread (Paleo, Gluten-free):
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Want more low carb bread ideas? Try these: