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I 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.
Free Printable: Low Carb & Keto Food List
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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)
By
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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
Jennifer
0Mine is really sticky. Is it supposed to be that way? I can’t find that husk powder so googled a substitute and used xantham gum.
Maya | Wholesome Yum
0Hi Jennifer, Sorry, this recipe needs psyllium husk powder – you can’t replace it with xanthan gum. That is probably why yours is sticky and unfortunately it probably won’t turn out. I hope you’ll try it with the psyllium husk powder – you can get it here.
Tracie Holladay
0I am a diabetic so I have to eat low carb, AND I have no gallbladder, so I have to eat low fat. Not only that, I don’t like coconut; it makes me throw up. Is there a mild oil I can use to substitute?
Maya | Wholesome Yum
0Hi Tracie, From a flavor standpoint, light avocado oil fits the bill, but not sure how it would go as far as texture. I’ve tried this with butter and coconut oil, so both of those work.
Sarah
0You’ve used butter instead of coconut oil? I think I’d rather do that! Is the measurement the same?
Maya | Wholesome Yum
0Yes, either one works! Same measurement.
Paula
0Hey, did not go so well with me. Turned out grey in color, very dense and heavy.
Maya | Wholesome Yum
0Hi Paula, Sorry you didn’t like it. The color is likely due to the brand of psyllium husk powder used – some of them turn gray or purple. You can try the one I have linked on the recipe card. If you’re looking for a light, fluffy white bread, you can try this keto bread instead.
Marcelle
0After trying literally DOZENS of Keto bread recipes, I have FINALLY found something I can use as a burger bun! Other recipes were great for biscuits or rolls and such, but didn’t work for a burger bun – and SO EASILY! I added a tiny bit of garlic powder and topped them with TJ Everything Bagel spice, baked them in a muffin top pan and they are AWESOME! Finally – after all this time having to have my cheeseburger without a bun – last night I had a burger AND a bun! Woohoo!!! Next time I will try adding some yeast, just for the flavor. THANK YOU SO MUCH for the GREAT recipe!!!
Maya | Wholesome Yum
0I am so glad you liked it, Marcelle! Thanks for stopping by!
Marla
0I haven’t tried this. I’ve tried a few and they all taste like eggs. I’m not a huge egg fan so big turn off for me. This has less eggs than the norm, does it taste eggy?
RJ
0This came out very eggy to me. I could smell it before I even tasted it.
Maya | Wholesome Yum
0Hi Marla, I don’t think it’s eggy. Let me know what you think if you try it!
Mark M
0Wow! Just starting out with a low carb diet and this bread was easy and delicious! I added a heaping spoonful of Hemp seeds for there nutty flavor and fiber. Came out perfect! Totally satisfied my carb craving. Can’t wait to try more of your recipes!
Maya | Wholesome Yum
0I am so happy to hear that, Mark! Thanks for stopping by!
Breighan
0I’ve found a recipe for zucchini, apple and carrot bread but would like to use this version as a low carb substitute. Do you think this version would work with added wet ingredients?
Maya | Wholesome Yum
0Hi Breighan, I haven’t tried that. I think you’d need to make other changes if adding wet ingredients. I have a blueberry zucchini bread recipe here you can try.
Shirley A Phillips
0I loved the bread, but I found it became moldy much too fast. On counter for 2/3 days and then in fridge. But too moldy to use. So sad!!
Maya | Wholesome Yum
0Hi Shirley, I recommend putting it in the fridge once cool if you won’t finish it within those first 2-3 days. Don’t leave it out for multiple days and then refrigerate after. You can also freeze slices and pop them in the toaster. I’m glad you liked it otherwise!
Darlene S
0I’ve been making this bread for several months and my husband loves it. I double the recipe and make a large loaf (I bake it 350 for 70 minutes), My gluten free family members fell in love with it while visiting this summer. We make sandwiches, and toast it for breakfast with our eggs. It is very filling so we cut thin slices. Thanks for sharing!
Maya | Wholesome Yum
0I am happy to hear that, Darlene! Thanks for stopping by!
Christine
0Hi! I tried this the other day and it baked up strangely. I baked it for about 63 minutes and it was nice and crusty on top. It was still a bit gummy inside so I may need to bake it longer. However, when I flipped the loaf over it was very concave. The only thing I did differently is use canola oil instead of coconut oil. Any suggestions? Thanks much
Maya | Wholesome Yum
0Hi Christine, It might have been the oil as I haven’t tried it with canola. It also sounds like it needed to bake for longer – check for 200 degrees F inside using a thermometer.
doreen
0This is REALLY good. My OH also thought that this was ‘proper’ bread LOL! Why do people think that anything not made with wheat is not ‘proper’? I guess they don’t have a gluten intolerance. This really is the best low carb GF bread I’ve tasted in a LONG while. It will become a staple in this household that’s for sure. Will definitely still use the 90 second rolls as well for convenience!
Maya | Wholesome Yum
0I love to hear that, Doreen! Please come back again soon!
Jennifer Hitchcock
0Nutrition facts based on how much?
Maya | Wholesome Yum
0One serving is 1 slice of the bread, Jennifer! Thanks for stopping by!
Josephine
0Hi Maya, I was wondering your nutrition information says serving is 1 but this comment says 2. Please clarify. Can’t wait to try this bread
Maya | Wholesome Yum
0Hi Josephine, Sorry, that was an error – I fixed the comment so that it’s consistent. A serving is 1 slice.
Maria
0Recipe notes states serving size is 1 slice (1/2″ thick) but your response in the comments stated 2 slices is one serving? Which one is correct?
Wholesome Yum L
0Hi Maria, one 1/2 inch slice is one serving. Hope you enjoy the recipe.
Barry
0Thank you for the recipe. Being new to the low carb /Keto diet, we noticed that we can easily get tired of the limited low carb food we were initially cooking. I want to share our experience…
Although in the first trial it was so ‘eggy’. Egg smell was very strong when it was hot however when it cool down the smell was minimal. Therefore in the second trial I included 4 eggs instead of 5. After the baking is completed, even though bread get heated, smell is minimal and the taste doesn’t change.
Maya | Wholesome Yum
0Thank you for sharing, Barry! I’m glad that worked for you.
Fariba
0Thanks a lot! I made your bread today for the second time! I added some poppyseeds in the top and it looks beautiful. The first time was a hit and I think this time will be much better since I used a hand mixer and it really raised and cracked on the topthanks for all yummy recipes.
Maya | Wholesome Yum
0Great idea adding poppyseeds, Fariba! YUM!
June
0If using a bread machine, what size loaf 1.5 lb ?
Maya | Wholesome Yum
0Hi June, I don’t have one but readers have told me the bread machine has worked for them and they just select the “quick bread” setting.
Rajshi Akruwala
0Do you need psyllium husk? Can I substitute that with something else?
Maya | Wholesome Yum
0Hi Rajshi, Sorry, the psyllium husk powder is a critical ingredient for this bread. You can get it here. Otherwise, you can try this keto bread recipe instead.
Cheryl
0In the list of ingredients, there is no mention of baking powder but in the instructions, it is mentioned. How much should I use?
Maya | Wholesome Yum
0Hi Cheryl, The gluten-free baking powder is the 3rd ingredient in the list – use 1 tablespoon.
Brooke
0I am so obsessed with this recipe. It has become a weekly staple for my meal prepping. I’ve given people at work a taste and shared your recipe many times with friends/family!
Thank you!!
Maya | Wholesome Yum
0I am so happy to hear that, Brooke! Thanks for stopping by!
Jeni
0This is the best keto bread recipe out there, in my opinion. I make it every week. The psyllium husk is brilliant and really makes this like more traditional bread. I add a TBL of swerve to help counter any egg taste too. Comes out great every time. Sometimes I add cheddar cheese and that’s delicious too! I love this bread. Thank you for sharing the recipe! It’s a winner!
Maya | Wholesome Yum
0I am so happy to hear that, Jeni! Thanks for stopping by!
Mike
0AMAZING! I just made this bread and I can’t believe how perfect it is! My fiance and I are doing low carb. Not quite keto but trying to stay close to that range of carb intake! Honestly I’ve just been saying I’m avoiding bread, potatoes, and pasta. Either way this bread rocks. The only substitutions I made to the recipe was plain seltzer water in place of the still water. Wanted to give the dough some extra lift. I also put some pumpkin and sunflower seeds on top to increase the heartiness. This bread came out rocking our socks off. Can’t wait to make some grilled cheese Sammie’s with it!
Maya | Wholesome Yum
0Oh, I love the addition of pumpkin and sunflower seeds, Mike! I am so happy you liked it!