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Free Printable: Low Carb & Keto Food List
Get It NowI first made this low carb bread recipe with almond flour during my Sunday meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I really wanted an almond flour bread that’s closer to a traditional sandwich bread. And this is definitely one of the closest ways I’ve come to a carb-free loaf. I’ve been meal prepping it for years, but recently updated it to use a mixer and the results are even better (more on this below). Make it with me!
Why You Need My Low Carb Bread Recipe
- Chewy with air pockets and a crusty exterior – Although this almond flour bread is not quite as low in carbs as my cloud bread or white keto bread (both are lighter and fluffier), it has a taste and texture closer to regular whole wheat bread. I love the chewy texture and crusty outside!
- Just 5 ingredients – Plus water and salt. And the prep is super fast — you’ll love this recipe if your schedule is packed like mine.
- Low carb and gluten free – In fact, my low carb gluten free bread has only 2g net carbs (and just 5g total carbohydrates) per slice! It also checks lots of other boxes: grain free, paleo friendly, keto diet friendly, and dairy-free.
- Super versatile – This one is one of my favorite low carb bread recipes for everything from avocado toast to sandwiches, plus it freezes beautifully. Many of you loved it so much that I included it in my Easy Keto Cookbook, packed with 100 easy recipes designed for keto newbies, experts, busy people, diabetics, and everyone in between.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – After dozens of tests, this is the only one I use and recommend, because of its superfine grind. Many other brands are more coarse and will give your low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this is ground almonds with the skins). Sorry, coconut flour won’t work in this recipe at all, but you can make my coconut flour bread if you want to use it.
- 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 low carb baking and also makes low carb gluten free bread recipes more sturdy. It 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 great), so I recommend this brand that usually doesn’t do that. If you need a substitute, flaxseed meal is the closest and you can find instructions in my flaxseed bread recipe.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
- 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 in my experience they help the bread rise better. You could try an egg substitute if you need one, but since this almond bread uses quite a few eggs, I don’t recommend it unless you really have to.
- Coconut Oil – I have this unrefined one. You can use refined coconut oil if you want no detectable flavor. Using butter has also turned out well for me. I haven’t tried avocado or olive oil, but other readers have told me they worked for them.
- Baking Powder – I like this brand that’s non GMO and gluten free. Don’t use baking soda, which is not the same thing.
- Sea Salt – For flavor balance.
How To Make Low Carb Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the 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 the eggs. Using an electric mixer (I have this one and love the built-in storage), beat eggs until they double in volume.
- Mix it all together. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water, until all the wet ingredients are well incorporated. The texture will be somewhere between a dough and a batter (so I’m using these terms interchangeably here.)
- Bake. Transfer the batter into a loaf pan lined with parchment paper, and form a rounded top with your hands or a spatula. Bake the almond flour bread until a toothpick comes out clean, the top is dark golden brown, and the loaf develops a very hard crust. Don’t miss my tips below to confirm that it’s done and avoid a gummy texture!
- Let it cool. Lift the low carb bread out of the pan and cool on a wire rack before slicing.
My Recipe Tips
- Bring your eggs are at room temperature before you start. This is important to prevent clumps in your batter.
- A smaller loaf pan works best to make the bread tall enough. I tested this recipe with a larger pan first, but now prefer this loaf pan that’s a bit smaller than most. Plus, it doesn’t stick in case the parchment paper misses some areas. It’s fine if your pan is a little bigger, but your bread won’t be as tall. I don’t recommend doubling the recipe for a larger pan, because this bread has trouble baking all the way through with more dough.
- Use high speed on your mixer. Almond flour and psyllium husk powder are both heavy ingredients, so high speed is important to create enough air bubbles. Your low carb bread can turn out dense if the speed is too low.
- Can you mix it by hand? Yes, but the bread will be more dense. I used to mix it by hand with a spatula, but get a better texture with more bubbles using an electric mixer. If you’re thinking about getting one, I highly recommend this one I have — it has multiple speeds and storage for the attachments.
- Can you use a bread maker? Yes again! Readers in my Wholesome Yum community group have told me they made this almond flour bread recipe in a bread machine. I recommend the “Quick Bread” setting with this dough, or the “Gluten Free” setting might also work.
- The eggs should double in volume. This is harder to achieve by hand, but with a mixer it’s easy. (See why I recommend the mixer?)
- Fresh baking powder is crucial here. It’s always a good idea anyway, but it’s especially important for this heavier dough.
- Note on dense texture and rising: First, reality check! This bread will not be as tall or as light as one made with white flour. But it should look like my pictures here, with air pockets and oval shaped slices. Several of my tips above are specifically to prevent it from being super dense or flat.
- This low carb bread will look done before it actually is. If you take it out too soon, it can collapse, and worse, it will be gummy inside. You can insert a toothpick to check, but continue baking for at least 10 minutes past that point. I also use the crust to check — it should be very hard and crusty when it’s done, not just golden. And 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.
- Resist the urge to slice right away. Again, it’ll be gummy inside if you do! I usually bake it at least a day before.
- Wondering why your bread turned purple? This can happen with some brands of psyllium husk powder. It’s perfectly fine to eat. But like I said above, this brand I use doesn’t do this as often.
- Want to mask the flavor of psyllium husk powder? I don’t mind it, but if you’re not a fan, recently I’ve found that adding a tablespoon of Besti sweetener to the dough gives it more balance, without changing the texture like some sweeteners do.
- Don’t wrap it in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. I recommend parchment paper and a bread box (I have this one). Sometimes it still gets a little damp or gummy with time — pop it in the toaster to fix that.
More Almond Flour Bread Recipes
Low carb bread recipes are my specialty, and I use almond flour for them most often. Try some of my others to see which you like best:
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is my best low carb bread recipe for a chewy texture and crusty outside. Just 5 ingredients and 2g net carbs!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
- Tips: Check out my recipe tips above to help your bread rise properly with air pockets, and avoid a gummy, uneven, or dense texture. I also have options for making it in a bread maker or by hand without a mixer.
- Note on loaf pan size: I originally made this recipe in a 9×5 loaf pan, but I now recommend this size for a taller loaf.
- Store: To avoid trapping moisture and ruining the texture, wrap your low carb bread in parchment paper (not plastic) and store it in a bread box. It will keep in the counter for 3-4 days or in the fridge for up to a week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or drying further into croutons). If it gets damp or gummy, toast it to restore the texture.
- Freeze: A zip lock bag is just fine for the freezer. I like to freeze slices with parchment paper between them, so they don’t stick together. You can toast them from frozen, and they’ll be good for at least 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Bread Recipe
1,758 Comments
rXHW
1i am going to try this recipe tomorrow and reading one of the comments saying it does not taste eggy is a pluss for me.
stephanie
1This turned out perfect. Perfect to hold a hotdog, tuna or deli meat. And I have a feeling toasting it will be divine. Instead of the husk I used pea protein and I cooked in a ceramic loaf pan for 65 min. Thanks so much, as a newbie to keto I really needed some bread. p.s. With 4 eggs I thought it would be eggy, but no. I do not detect it or taste it. Yay!
Wholesome Yum D
1Stephanie, I’m so glad this turned out perfectly for you and your tweaks sound great! Thrilled to hear it didn’t taste eggy and gave you that bread fix you needed. Welcome to keto!
roybambi
0I am to. This did come out good but not tall enough fo a sandwich for me lol.
Carol Tosi
1This was so good and so easy to make!!! Absolutely delicious!
Maya | Wholesome Yum
0I’m glad to hear you liked this almond bread, Carol! Enjoy!
Julie
1I’m excited to see how it comes out. Thank you for a substitute suggestion posted in comments as I couldn’t find psyllium husk powder at any of our 3 grocery stores. I hope the ground flax seed works. Love how you explain not just the great layout of the recipe.
Sandra
0I made a lentil bread (different source) and it was so gross. Yuk. This looks promising. I’ll definitely give it a try. The macros look great too. Thanks!
Maya | Wholesome Yum
0I hope you’ll love it, Julie! Please come back and let me know what you thought. It should work just fine with flaxseed meal. And I’m so glad you like the layout, that means a lot because I obsessed over what it should be for so long, lol.
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.
Steve
0First time making low carb bread, I really like it and it was easy to make.
JenK
0Have you or anyone else used this as a bread machine recipe? If so did any changes need to be made?
Marlene
0I just tried this in my bread maker a Cuisinart. I put on quick bread setting, and I got a flat lump of bread like material. I’ll keep looking for one that works.
Maya | Wholesome Yum
0Sorry to hear that, Marlene! I don’t usually make this in a bread maker but many other readers have said they did with success. What steps did you follow? Also, it’s normal that this bread isn’t as tall as a regular loaf, but it should still have a bread texture.
Maya | Wholesome Yum
0Hi Jen, Yes! I have instructions for using a bread machine above.
Kay
0Can I use this recipe in a bread machine?
Maya | Wholesome Yum
0Hi Kay, Yes, please see my tips above for this info.
Margaret Yahl
1I made the bread in a kitchen aid processor. I used the egg whisk attachment then changed over to the plastic blade to finish it off in the same steps shown in the video. Great texture, cooked perfectly.
Mychal
0Amazing! Loved it!
Wholesome Yum D
0So happy you loved it, Mychal! Thanks for giving the recipe a try!
Pam Huvar
0Made this for the first time. Was not sure what to expect. Followed recipe. It was surprisingly tasty. I made it for my granddaughter who is T1D and I’m on a keto. But the others in my family were eating it as well even tho I had corn bread. One said “ it tastes kind of like pound cake”. So I will give it a thumbs up. And will make it again.
Thank you. I did bake it for 70 min.
Wholesome Yum D
0So glad it earned a thumbs-up, Pam! I also love that it made the make again list!
Marci
0Any idea if this would work in a bread machine? If so, what settings?
Maya | Wholesome Yum
0Hi Marci, I explained this in my post above. Thanks for asking!
flowerdiane9
0Can I substitute 2 of the 4 eggs with 2 egg replacements? Thank you
Maya | Wholesome Yum
0Probably yes, but I have not done this. Let me know how it goes if you try!
Amanda
0Can this be made in a bread maker?
Maya | Wholesome Yum
0Hi Amanda, Yes, I have info on this in my post above.
Just Sherman
0Second time trying this recipe used olive oil instead of coconut as I didnt have sufficient coconut oil, it was ok to my recollection with coconut oil but I made it yesterday with Olive oil, sliced it & froze it, reheated a few slice in my frying pan to defrost & toast, added cream cheese & poached eggs & it was delicious. it came out moist, chewy & it is a great low carb substitution for rehular bread, I will definitely be buying more ingredients this week to make this a regular part of my meal prep instead of store bought low carb bread, it was so easy to make & the only thing that took about 4-5 min was whipping the eggs. it was easy to make /bake, then slice & freeze. I used very long disposable baking pan so it was about half the height of a regular slice of bread so the next time I will double the batter. Great easy, delicious recipe, thank you for it.
Wholesome Yum D
0That sounds so good! I think doubling the batter next time will give you exactly what you’re looking for. So glad it’s becoming a go-to for you!
Ira Kroll
0Rather than making a loaf, I tried to make buns, They turned out to be too hard on the outside, so the next batch I’m making will be at a lower temperature.
Wholesome Yum D
0Ira, thank you so much for sharing your experience! Making buns was such a great idea. I’d love to hear how your next batch turns out!
Ira Kroll
0The next batch was done at 300 degrees and for only 50 minutes. Each ‘bun’ was soft on the outside and completely done on the inside. I made them thin, basically 1/4 inch thick and the size of my palm. Sliced in half, they made excellent buns for sliders.
Additionally, I also made ‘hot dog rolls’. Each used about twice as much material as the ‘buns’, but were round and as long as hot dogs. Sliced in half these were pretty adequate for hot dogs.
T Egger
0How many slider buns did it make?
I have used canning jar rings to make buns with another recipe. It keeps the dough from spreading too much and makes a nice circle.
Georgie
0I like this bread very much. We don’t eat shop bought bread due to the poor quality of our flour here (Australia) and this suits us well. I add a bit more salt, and sometimes sunflower seeds, sometimes mixed herbs which is great with soup or bruschetta.
Question – would this recipe work doubled? It would alter cooking time, of course, but am wondering if the recipe would need tweaking? I’d love a larger loaf. 🙏🏼🥰
Maya | Wholesome Yum
0I’m so glad you like this low carb bread, Georgie! Those are great additions. You can try doubling it but I have not had good success with this because it has trouble baking through even with a much longer bake time.
MICHAEL ANDERSON
0This recipe makes the best gluten-free low-carb bread we have been able to find (including store-bought). Question: You don’t remember doubling the loaf, BUT, what about increasing the ingredients by 1/3 to get a taller sandwich-friendly slice? Has anyone tried that on here? Our loaf pan is 8-3/4 x 4-1/2 x 2-3/4 tall, and we looked for a shorter pan with a similar width online and couldn’t find a shorter one that was the same on greater width (again, for sandwich slices).
Maya | Wholesome Yum
0Hi Michael, I use this loaf pan. You can try a taller loaf with 1/3 more ingredients, but in my experience trying to make it taller really makes the baking time seemingly never quite done. Let me know if it works for you!
A.S.
0Could I shape this into a baguette or round loaf instead of using a bread pan?
Maya | Wholesome Yum
0No, sorry, the batter/dough isn’t firm enough to bake without a pan holding it together.
Cristie
0How long does it last in the fridge? Also, can you freeze it?
Maya | Wholesome Yum
0Hi Cristie, I have storage instructions above, including timing on the counter, in the fridge, and in the freezer.
Leander
0Hi Maya, can I use melted butter or olive oil instead of coconut oil?
Thanks!
– Leander
Maya | Wholesome Yum
0Hi Leander, Yes, melted butter has worked well for me. Other readers have used olive oil, but I have not so can’t vouch for the result.
Mona
0I made this keto bread today. I looked at it while baking and noticed it was very dark after about 40 minutes. I took it out and cut a slice, and the color was dark blue/purple. It didn’t resemble the photo in any way. Which of the ingredients made it so dark?
Maya | Wholesome Yum
0Hi Mona, I talked about why this bread can turn purple in my post above. It’s your psyllium husk powder.
Susan
0Is there a substitute to use instead of psyllium powder?
Maya | Wholesome Yum
0Hi Susan, Please see my section above on substitutions.
Patricia Gausepohl
0I’ve made it twice now, & doubled it for our big family dinner. It is so delicious! The taste is like wheat bread rolls, we used to love. My husband loves it w/ my homemade blueberry preserves. Thank you!
Wholesome Yum D
0That sounds amazing, Patricia! I’m so glad you’ve made it more than once, and I love that it reminds you of classic wheat rolls. Your homemade blueberry preserves sound like the perfect pairing!