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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.
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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
Abir
0Sounds great. I will try it. Do you think I can substitute coconut oil with virgin olive oil? Thanks!
Kelcee
0Extra virgin olive oil is not meant to be used for baking. Olive oil is because it can sustain higher heats.
Maya | Wholesome Yum
0Hi Abir, I haven’t tried that, but the end result might be different because olive oil is liquid at room temp whereas coconut oil is solid at room temp. Let me know how it goes if you try it.
Anna
0Am allergic to psyllium husk.
Must this be used ??? Ugh
Maya | Wholesome Yum
0Hi Anna, Yes, some readers have said they used flax seed meal instead.
Joanne Licsko
0I made this today, I love it’s taste, will make again. It did not raise much, which is OK, but I would like to know if the fact that I used 1/4 C. psyllium husk, not psyllium powder, made a difference. I used 1/2 C. warm water.
I have not found any information online if there is a difference.
Your recipes are most helpful. Thanks!
Maya | Wholesome Yum
0Hi Joanne, I’m glad you love the taste. Yes, using psyllium husk will yield a different result than psyllium husk powder. Next time you can grind the husks before using if that’s what you have.
Tami
0Deeeelicious! I left out the psyllium and used butter instead of coconut oil. It was very moist and hearty, kind of like cornbread. I haven’t had bread in 3 weeks so maybe that is why it tastes so good to me!
Cheryl M
0I am wondering if the loaf made by Tamil with butter and no Psyllium came out crusty on top? Sometimes even cornbread does. How did she know it was done?
Maya | Wholesome Yum
0I am so happy you liked it, Tami! Thanks for stopping by!
Linda B
0Thank you so much for this recipe! Just started Paleo about 2 weeks ago and I’m going thru sandwich withdrawal! I’m going to make this today however I do have a question. Do I sift the almond flour before using?
Annice
0I didn’t use the powder substituted with 1/4 cup of coconut flour came out crusty on top!!
Maya | Wholesome Yum
0Hi Linda, Congrats on starting your paleo journey! Sifting the almond flour does produce better results, but for the sake of time sometimes I don’t.
Nancie
0Oh my God, do you have any idea what you have done, LOL. I have searched for months for anything like biscuits etc. I have a good pancake recipe but that is it. I am not paleo just a 65 year old junk food junky. I’m very low carb and sugar and grain free. Your biscuit recipe is fantastic! I do tweak it a little, just a touch more butter and they are so good I only get 6 out of the recipe for 12, oops. Gonna try the bread recipe next. THANK YOU THANK YOU THANK YOU.
Maya | Wholesome Yum
0You made my day, Nancie! I am so happy you liked them!
Stef
0Is this recipe freezable?
Maya | Wholesome Yum
0Hi Stef, Yes, you can freeze it!
Tony
0Wow baked this bread for the first time came out amazing so light with a nice crust,next time I may add garlic and rosemary next time as this was my favourite bread before switching to low carb.
Thanks again for a fantastic recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Tony! Have a great day!
Vicki
0My bread came out purple and somewhat gritty. I used psyllium seed powder instead of psyllium husk powder. Could this be the problem?
Maya | Wholesome Yum
0Hi Vicki. Yes, sometimes psyllium seed can turn baked products a purple color!
Anne Briggs
0The bread tastes delicious. However, it is purple-ish? And dark. What makes it purple? When I put the batter in the pan, it looked like your photos. But when it was cooked, it was dark and purplish. Any comments? Thank you!
Maya | Wholesome Yum
0Hi Anne, This can happen with certain brands of psyllium husk powder. It’s safe to eat and doesn’t affect taste, only appearance. The one I use is linked on the recipe card above. I’m glad you thought it was delicious otherwise!
Sandra
0Hi first time of making, turned out almost purple in colour but tasted fine
Maya | Wholesome Yum
0I am so happy that you liked it, Sandra! Sometimes psyllium husk can turn baked goods a purplish color. Have a great day!
Raewyn
0Hi
I have made this several times and now beat the egg whites until stiff, mix in the beaten egg yolks and then add to the dry mixture. It makes for a lighter loaf. Its yum!
Maya | Wholesome Yum
0Hi Raewyn, I’m glad you like the bread and thank you for sharing your method! I do the same thing in my other keto bread recipe here. If you like this technique, try that one as well for a “white bread”.
Kirsty Zimmermann
0I made this bread this morning. Followed all your instructions and it turned out perfectly. I love it! Now I just have to work out how not to eat the whole loaf in one day
Maya | Wholesome Yum
0The struggle is real, Kirsty! I get it!
Linda
0Absolutely fabulous!!
Maya | Wholesome Yum
0Thank you, Linda!
Tracey
0My oven skills do not go much higher than a pre-made pizza. Since I can’t have that anymore, I could almost smell this when I saw it. So I made it tonight and followed recipe precisely. It came out BEAUTIFULLY! I’m so happy. I put some Kerry Gold butter on a slice and had it right out of the oven! Thanks!
Maya | Wholesome Yum
0I am so happy you liked the bread, Tracey! Have a great day!
Angela
0Hi, I made the almond flour bread and it was moist and delicious,now about to make another one but this time I mixed in one cup of coconut flour and six eggs.
Maya | Wholesome Yum
0That sounds delicious, Angela!
Julichka
0It’s really really good!!! Toast it with some butter amazing.
Maya | Wholesome Yum
0That really does sound amazing!
Marion
0I’m trying your recipe for the first time. It is very similar to a bun recipe that I make with psyllium husks so I am incorporating the method from that into this recipe. I made a few slight changes… I added garlic powder ground Rosemary and oregano, one quarter cup ground flaxseed, one tablespoon apple cider vinegar. I only used 3 eggs, and increased the Water by 2 tablespoons. By adding apple cider vinegar and the baking soda, they create a very light effervescent foam as they interactwhen I add the warm water, which acts naturally to the raise the bread, thereby allowing me to decrease the eggs. I added the extra water due to the extra dry ingredients. I’m very confident that this will work out very well. It always works with my buns so I’m eager to test this out. Thank you again for the base recipe.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Marion!
Emely
0OMG! This is delicious! I’m trying to reduce carbs because it seems to be causing systemic inflammation. I finally got to try this, I am wowed. I used the Ghee instead of coconut oil, used a silicone loaf pan and baked it for 60 mins. It came out crusty,good texture. Yummy with Pepper jack cheese. Next time, I plan to make a double recipe for a larger loaf. Thank you sooooo much.
Maya | Wholesome Yum
0Thank you, Emely! I’m so glad you like the bread. Feel free to make a larger loaf – you’ll just need to increase baking time, and possibly tent the top with foil if it starts to brown too much.
Emely
0How much time do you think I should increase for the double recipe? Thanks
Maya | Wholesome Yum
0Hi Emely, Sorry, I haven’t tested it so can’t say for sure. I’d go by the other markers of doneness in the post and recipe card.
David Aleksy
0Texture was good. Flavor needs help IMHO. I used Bob’s Red Mill almond flour based on BLANCHED almonds. Could have this been partially to blame?
In any event, I think this recipe is a good base for future experimentation with almond flour bread. Maybe add cinnamon, raisins and walnuts for breakfast bread? Herbs for Italian bread?
Maya | Wholesome Yum
0Hi David, I’m glad you liked the texture. Blanched almond flour is the right type. It’s meant to be a basic bread for sandwiches, etc, so isn’t a particular flavor on its own. You can definitely add herbs or spices if you’d like.