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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
Joanna Kazmierczak
0Making another one today as first one gone already thank you.
Joanna Kazmierczak
0Fantastic all my family love it. Thank you so much for recipe.
Amy
0Love love love this bread. Some have an eggy taste, this one doesn’t. Also add everything but the bagel seasoning to the top before baking. Just awesome!!!
Heather
0So I tried this recipe in the bread maker and I’m not sure if it turned out. The taste is decent but it did not rise at all and came out very gray…… Looks nothing like it did in the video. The taste is ok but I’m not sure if this is usable for sandwiches. It’s way too dense.
Maya | Wholesome Yum
0Hi Heather, It could be the bread maker setting if it’s too dense. The color is likely the brand of psyllium husk powder you used – I recommend the one linked on the recipe card above.
Robin
0I’m so impressed with your site and recipes! You give so much information, videos, substitutions, nutritional info… Thank you! I’m a fan!
Melz
0Thank you so much for this amazing recipe. Despite the cost of the almonds, it is well worth making. It is the closest to real bread I have found we all love it.
Doris gulledge
0I’m new to this type of baking. My husband is borderline diabetic, so I decided to try more low card recipes, by eliminating wheat flours from our diet. I’ve tried some other bread recipes that didn’t deliver the expected results, but this one did. And its so simple to make. My husband remarked that the texture reminded him of rye bread, and asked it there was something we could add to give it more of a rye bread flavor. I did a little research and discovered that caraway seeds would do the trick. I partially ground about 2 teaspoons and soaked in warm water for a few minutes, then drained before adding it to the batter. It worked!
Esmorie Miller
0Hello there. Thanks for sharing this recipe. I am sooo excited to try it. In fact, I have just ordered some almond flour. I have a question regarding eggs. The recipe calls for four. Can I use two instead, and substitute with flax eggs for the other two? I have a lot of flax in my cupboard and I am looking for creative ways to use it up. Also, it is nice to be able to utilise ingredients already in my cupboard. I am trying to get out of the habit of buying new ingredients for everything new recipe I want to try. Anyway, looking forward to your response. Thank you.
Maya | Wholesome Yum
0Hi Esmorie, I haven’t tried that, but let me know if it works for you!
Bernice Schick
0Can I substitute Chia seeds for the psyllium husks?
Maya | Wholesome Yum
0Hi Bernice, No, sorry. And the recipe calls for psyllium husk powder, not whole husks. However, some readers have reported success with substituting flaxseed meal instead.
Aneta Maksimovic
0Hi – I was wondering if we had to substitute, what would be the appropriate amount of flax seed meal. Thanks.
Maya | Wholesome Yum
0Hi Aneta, It should be the same amount.
Shelley
0Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Kris
0I followed the old exactly but I don’t have a batter, it us more like crumbs. What do do?
Maya | Wholesome Yum
0Hi Kris, It is normal for it to be thick (not a thin batter), but should not be crumbs. Did you watch the video? Did you change the recipe in any way?
Megan Chadwick
0Can I substitute psyllium husk for anything, like baking soda, baking powder?
Shelley
0Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Maya | Wholesome Yum
0Hi Megan, Psyllium husk isn’t anything like baking soda or baking powder, so no, you can’t substitute them. Some readers have had success using flax seed meal instead.
Farhana
0Thank you so much! I love this bread. I made it for the first time to accompany my zucchini lasagna as garlic bread. I did not have blanched almond flour so the loaf came out darker using the whole almond flour. I added some rosemary and other flavors in the bread and once baked I toasted slices with butter and fresh garlic. It was perfect!
E
0Hi
Can I use butter instead of coconut oil? Will results vary?
Thank you for the very detailed post. Hope to try this very soon!
Maya | Wholesome Yum
0Yes, definitely! I’ve tested this with both, and both work.
E
0Could I bake this in a cast iron skillet, do you think? 10 inch?
Maya | Wholesome Yum
0Sorry, I haven’t tried that. I’m sure you could bake it in any pan you like, but the pan size, shape and material will affect the baking time.
Wanda May
0Does bread need to be refrigerated? Love the recipe – bread is tasty and great for a sandwich. I will try adding different spices/ingredients just to experiment with different tastes.
Thank you
Maya | Wholesome Yum
0Hi Wanda, Yes, refrigerate it. Sometimes it gets a little moist in the fridge, so you can toast it if that happens. It’s fine on the counter for a day or two, but best in the fridge beyond that.
Wanda May
0I love this Easy Low Carb Bread Recipe – Almond Flour Bread! I made it this morning for the first time and it turned out great – taste really good. I didn’t have the Psyllium husk powder so I used Golden Flaxseed Meal and I doubled the recipe for a thicker loaf. My question is – does this need to be refrigerated and if not how long does it keep if not refrigerated.
Thank you
Sheila
0Wanda, I want to double the recipe too. How much longer does it need to be cooked for?
Maya | Wholesome Yum
0I’m so glad you liked it, Wanda! It’s fine on the counter for a day or two, but beyond that, yes, refrigerate it.
Christina
0This recipe came out great! I love the texture and taste. However, is there any way to make it rise more? Perhaps more baking powder? Or can I add yeast?
Maya | Wholesome Yum
0Hi Christina, Thank you! Make sure you use super fresh baking powder. I don’t recommend more because this can cause it to fall. Mixing the batter well to introduce air will help, though. If you want a more light and airy bread, try this keto paleo bread instead.
Clint
0Hi, quick question… this recipes’ ingredient list calls for “baking powder”, but the Amazon item that it links to is “double acting baking powder”. Single acting (i.e., regular) baking powder and double acting baking powder are two very different ingredients, and have very different effects on baked goods. As such, I’m now wondering which one of the two types is actually being used in this recipe, is it single or double acting baking powder? Thank you for your help!
Wholesome Yum L
0Hi Clint, single acting backing powder and double acting baking powder can pretty much be used interchangeably. The baking powder in the link is the one I prefer to use most often.
Natalie
0Bread turned out very nice. I cooked it right to the longest time you suggested.
Karen
0I tried the original recipe and was impressed. I tweaked the recipe to create a slightly sweet, nuttier profile. Instead of 2 cups almond flour, I used 1 cup almond flour with 1 cup almond meal. Instead of 1/4 coconut oil, I used 1/4 cup unsalted butter. I reduced the psyllium husk powder to 3 level tablespoons. I also added 2 tablespoons regular molasses stirred into the warm water. The molasses has 32 grams of sugar total, but when you divided by 16 slices it only adds 2 grams of carbs per slice. Thanks for a great bread. I look forward to more great recipes!