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Get It NowThis low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I wanted to create an almond flour bread that is much closer to a traditional bread. This is one of the closest ways I’ve come to a carb-free bread loaf. Although almond flour bread is not quite as low in carbs as cloud bread or my white keto bread (both of which are lighter and fluffier), this one is a low carb gluten-free bread that has a taste and texture closer to a whole wheat variety. It even has a crusty exterior!
This one is one of my favorite low carb bread recipes for everything from toast to sandwiches — and will easily fit into your low-carb diet! I’ve been making it for years, but recently updated it to use a hand mixer and the results are even better (more on this below).
Why You’ll Love This Low Carb Bread Recipe
- Chewy with air pockets
- Crusty golden brown exterior
- Neutral flavor (not sweet), like whole grain bread
- Just 5 simple ingredients (plus water and salt)
- Only 10 minutes prep time
- Gluten-free, grain-free, dairy-free, paleo, and keto friendly
- Packed with protein and fiber, keeping you full for longer
- 2g net carbs (and just 5g total carbohydrates) per slice – won’t spike blood sugar!
After dozens of tests, I only make this loaf with Wholesome Yum Blanched Almond Flour. That’s because its fine-milled texture makes each slice taste more authentic than other flours, all while keeping the carb count ultra low. You can truly taste the difference!
Readers also love this low carb gluten-free bread so much that I included it in The Easy Keto Cookbook — my first print book with 100 easy recipes designed for keto newbies, experts, busy people, those with diabetes, and everyone in between.
Ingredients & Substitutions
This section explains how to choose the best ingredients for (almost) carb-free bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – I recommend this one over other almond flours because of its superfine grind. Many other brands are more coarse and will give this low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this form of ground almonds includes the skins).
- 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 keto baking and also makes low carb gluten-free bread recipes more sturdy. This ingredient is what 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 very appetizing, so I recommend this brand that doesn’t do that. If you want to use flaxseed instead of psyllium, follow this similar flaxseed bread recipe.
- Baking Powder – I always use gluten-free, but any kind will work. Don’t confuse this with baking soda, which is not the same thing.
- Sea Salt – For simple flavor.
- 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 including them, makes the bread rise better in combination with the baking powder. Since this almond bread loaf uses quite a few eggs, I don’t recommend egg substitutes. Make sure your eggs are at room temperature before you start, to prevent clumps in your batter.
- Coconut Oil – You can use an unrefined one if you don’t mind a subtle coconut flavor, or a refined coconut oil instead for a more neutral taste. You can also use butter instead, in the same amount. I have not tested using other oils, such as avocado oil or extra virgin olive oil, so am not sure if those would work.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
How To Make Low Carb Bread With Almond Flour
This section shows how to make low carb bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a 8×4 loaf pan with parchment paper and preheat the oven.
- Mix 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 eggs. Using an electric mixer, beat eggs until they double in volume.
- Combine dry and wet ingredients. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water. Mix well to make more air bubbles.
- Bake. Transfer the carb-free bread batter into the prepared loaf pan and form a rounded top with your hands or a spatula. Bake until a wooden toothpick comes out clean and loaf develops a very hard crust (see tips below to confirm that it’s done and avoid a gummy texture).
- Cool. Let the low carb bread cool completely on a wire rack to ensure the right texture. (It can be gummy if you slice it right away.)
- Enjoy. Once it’s completely cooled, slice and enjoy! Use it as a sandwich bread, for avocado toast, or in any recipe that calls for bread!
VARIATION: Want to use a bread maker?
You can! Many of my readers in our low carb support group report you can make this almond flour bread recipe in a bread machine. If you want to use your bread machine, load the dough into your machine instead of a loaf pan and make sure to use the “Quick Bread” setting.
Tips For The Best Low Carb Bread
I’m so excited about how delicious and chewy this almond flour bread is! It’s one of my favorite low carb bread recipes, and I want it to be yours, too.
Below are tips to getting the best rise and knowing how to tell if the bread is fully baked.
How To Create Air Pockets In Almond Flour Bread
Almond flour just doesn’t work the same way as wheat flour. But, you can still do everything you can to help this bread rise:
- Eggs should double in volume. Beating the eggs with a hand mixer until the volume doubles helps create air bubbles in the dough.
- Beat at high speed. A hand mixer is also important when mixing the other dough ingredients, to create as many air bubbles as possible. I used to make this low carb bread recipe by mixing it by hand, which you can still do, but the bread is a lot more dense that way.
- Use fresh baking powder. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is Done
It will look done before it actually is! And if you take it out too soon, it will fall and worse, it will be gummy inside. Here are 2 ways to test for doneness:
- The toothpick test. This bread will pass the toothpick test before it’s fully done. So, check with a toothpick and then continue baking for at least 10 more minutes.
- The crust test. Another way to tell is that the top should get very hard and crusty. It’s an important marker of the bread being done.
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.
Storage Instructions
Wrap low carb gluten-free bread in parchment paper, not plastic. Store on the counter for 3 to 4 days, or in the fridge for up to 1 week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or low carb croutons).
TIP: Don’t wrap this low carb bread in plastic wrap or a plastic bag.
It will trap moisture and ruin the texture. If it gets a little damp or gummy with time, you can pop it in the toaster to fix that.
Can You Freeze Low Carb Bread?
Yes, you can freeze low carb bread for 3-6 months. Slice and place on a parchment-lined baking sheet in a single layer. Once frozen solid, transfer your (almost) carb free bread slices to a freezer bag. (Alternatively, you can freeze in a freezer bag right away with pieces of parchment paper between the slices.) Reheat in the toaster.
More Low Carb Bread Recipes
If you like carb-free bread, you’ll enjoy these other keto bread recipes with easy ingredients and amazing texture!
Tools To Make Almond Flour Bread
- Loaf Pan – This baking pan is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas.
- Parchment Paper – The size is perfect for loaf pans to hang over the sides when making low carb bread.
- Bread Maker – This is not required, but some people want one and my readers have told me that this recipe does work in it, on the quick bread setting.
Easy Low Carb Bread Recipe
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is the best low carb bread recipe with a texture like wheat bread. Just 5 ingredients and 2g net carbs!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8×4 in 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.
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Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
This recipe was originally made in a 9×5 loaf pan, but I now recommend this size instead — it makes a taller loaf.
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,590 Comments
Julia
0This is my go-to keto bread recipe. I’ve made it for myself and others who are gluten free, and while it’s not exactly like “real” bread, everyone enjoys it! I love that this recipe is so much easier and faster to make without whipping the egg whites. I personally don’t find the taste too eggy. I like to toast a piece and eat with a sunny side up egg and tomato, with a generous pad of butter. Makes the perfect lunch with a salad! Thanks for the recipe 🙂
Marcy
0Has anyone tried to double the recipe for a bread maker?
Wholesome Yum D
0Hi Marcy, To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker according to manufacturer’s instructions. Make sure to choose the “quick bread” setting! I have not attempted to double the recipe though.
Mahdis
0In what degree the bread should be bake?
Wholesome Yum D
0Hi Mahdis, This bread is baked at 350 degrees F.
Tom
0First time doing this sort of baking, I followed the recipe and it turned out well. Rose like bread, looked like bread, couldn’t wait to try it. Not quite what I expected. The flavour and texture was good, but all I could taste were eggs, like a bread shaped omelet. Although it was good to eat (ham sandwich tasted like ham and eggs) I think I need to try NO EGG recipes next. Love your site and looking forward to trying many more of your recipes.
Lara
0What a fabulous recipe! Thank you! Mine turned out perfectly. Some suggestions for those complaining of texture or flavor issues:
1.) try mixing room temp eggs in stand mixer on high for 1-2 min.
2.) drizzle warm & melted, not hot, butter into the eggs and mix that in.
3.) dump the dry ingredients into the wet and mix that all up. (Note: I learned to sprinkle or pour almond flour into the measuring cup & not scoop it. Scooping can pack the flour & cause you to use too much)
4.) add the almost hot water, mix that up.
5.) follow recipe as stated.
For flavor, I added: 1 tbsp flaxseed meal, extra salt to taste, and 2 tsp lakanto powdered sugar to dry ingredients before mixing. Mellows out bitterness, adds depth to flavor profile.
My bread rose! Cooked for 1 hour 5 min. Perfectly cooked!
Thanks again for giving me bread! I ate my first warm slice with butter & homemade strawberry keto jam!
Stan Gardiner
0The best flavor!! Still working on the nuance of getting it baked just right.
Juanita
0I tried this recipe for the first time and it turned out perfect! I was concerned as I am not a baker by any means so I was pretty sure it would fail. To my surprise it turned out! I did add a teaspoon of yeast to an extra eighth cup of warm water, used a hand mixer to mix it for a couple of minutes and then let it sit and rise for a couple of hours. I also used a smaller bread pan. It has great flavor, a beautiful color and I can’t wait to make more loaves and have them handy in my freezer.
Monica
0Thank you so much! It turned out perfectly!
Lisa
0Made this with the psyllium and also with xanthum gum. Both very good. Decided to take a giant leap. Proofed some yeast in the 1/4c of water, and skipped the other leavening. Let it raised for an hour, baked for 1/2 hour. Turned out awesome! Thanks
Caroline
0How much xanthum gum did you use and when you used the xanthum gum did you leave out the physillium husk totally? Also when you used the yeast how much did you use and what did you leave out of the recipe?
Monica
0Hi! Thank you so much for the recipe!
I’m planning to make this tonight.
My question might sound stupid but how would you measure a 1/4 cup butter solid?
I’m afraid it might be a flop if I put in too many or less.
I don’t want to waste the ingredients!
Thank you so much for your help!
Wholesome Yum M
0Hi Monica, If you purchase butter in sticks, there are marks on the packaging to help measure out the amount you need. If you buy it in a tub, you can use a measuring cup.
Faye
0I just made this is a bread machine and it was a complete flop! Undercooked and completely ugly in appearance I put it in the regular oven in hopes of salvaging the expensive ingredients.
Wholesome Yum M
0Hi Faye, Sorry this recipe didn’t turn out as expected. Unfortunately with a bread maker, you can’t control the appearance of the final loaf unless you stop the machine before it begins baking to smooth out the top. This recipe does need to bake for anywhere from 55-70 minutes, so you may need to adjust the bake time on your machine to ensure it’s fully baked through.
Mirasol Barg
0This is Myra. What heart friendly oil can I use in this because I have a heart problem and I have diabetes too.
Wholesome Yum M
0Hi Myra, I recommend using coconut oil. Coconut oil is considered to be a healthy oil and can fit nicely in a diabetic’s lifestyle. If you have concerns, then you may want to discuss them with your doctor. Best wishes!
Mirasol Barg
0Can I use food processor or stand mixer(what attchment to use paddle or whip)? Thanks
Wholesome Yum M
0Hi Mirasol, A stand mixer would work great for this recipe. A paddle would be the best tool for the job. Enjoy!
Katherine Bradford
0Loved the recipe!! You are wonderful!!!
Katherine Bradford
0Excellent recipe. Even my meat and potatoes husband loved it!!!
Natalie M Casias
0Do you think mixing and baking this recipe in the bread machine will work?
Wholesome Yum M
0Hi Natalie, I have not personally tested this, but other readers have had success using the ‘gluten free’ or ‘quickbread’ settings. Enjoy!
Priya
0If I substitute the coconut oil for butter, how much do I need to use? Thank you!
Priya
0Sorry…just seen that butter is also 1/4 cup. Do I have to measure it as a solid as well and then melt? Thanks! I’ve just ordered your book off Amazon…excited to try it out 🙂
Wholesome Yum M
0Hi Priya, Yes, please measure solid then melt!
Wholesome Yum M
0Hi Priya, Same as listed in the ingredients list: 1/4 cup! Enjoy!
Erika
0How many calories is one slice?
Wholesome Yum M
0Hi Erika, One slice has 123 calories. There is a nutrition chart just below the recipe if you need additional information.
Marissa Young
0Can you substitute butter for the coconut oil?
Wholesome Yum M
0Hi Marissa, Yes, that will work just fine. Enjoy!
Michelle H
0So far my favorite bread recipe. I used 2tbs coconut oil and 2tbs butter to cut down on the coconut taste. I wish there was a way to make it rise more but that’s the only complaint!
Maya | Wholesome Yum
0Thank you, Michelle! If you’re looking for a low carb bread that rises more, try my keto bread mix.
Yohaan
0Loved it. Thank you
Dennis Allen
0bread didn’t rise. baking powder was new? also used smaller pan, on all the receipes the picture to tap on for the videos is not present?
Wholesome Yum M
0Hi Dennis, This recipe does not rise let traditional wheat bread, so the lift will be minimal in comparison. The video is located in the recipe card. Be sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed, which would prevent the video from showing up.
Camihlle Shone
0I first made it as in the recipe with coconut oil which didn’t work for me, the coconut flavor was so strong I ended up throwing it away. Then I made it with butter and it turned out really nice. Doesn’t taste much but a great alternative to normal bread.
Elisabete A. de Souza
0Easy and delicious!
Valérie Clinton
0Can’t figure out the measurements. A cup is what is grams?
Wholesome Yum M
0Hi Valerie, Please use the button in the recipe card to switch from US cups to metric. That should help you!
Carol o
0I love your recipes! Going to try this one in a few minutes. The only thing I have problems with are the annoying pop up that lose your place. But hey, its totally worth it to get your imagination and innovation!
Wholesome Yum M
0Hi Carol, Thanks for your feedback! If you are enjoying the recipes, you may want to join Wholesome Yum Plus, where you can browse the website without ads.
Mellisa
0The best and easiest keto bread recipe that I’ve tried. Thanks so much. This one is a keeper.
Jewell
0This is a terrific recipe. It is even a hit with my husband. Makes a great sandwich, but I like it best warm with butter!
vegitrd
0Hi! Looks good but haven’t tried it yet. How would this work in an 8 x 8 inch pan. I like to eat bread in squares. I know weird. Any adjustments?
Wholesome Yum M
0Hi Vegitrd, I have not made this bread in a pan that wide. The recipe will work, but I don’t know how long it will need to bake, as a larger pan would mean a shorter bake time. If you decide to experiment, we would love to know how it turns out!
Maggie O
0Easy and tasty recipe, best part is the low carb, good for my husband who is a picky eater.
Debbie Furlong
0Fabulous bread. New to this style of eating and must say am super impressed with your recipes so far. Thank you!
Don Vandenberg
0my bread did not rise! (at all) yes, my baking powder was fresh, yes I used the Quick brread setting on my bread machine.
only varation was used fine almond flour, not super fine , yes i read the stuff above. Dissipointing!
Wholesome Yum M
0Hi Don, Sorry this recipe didn’t turn out as expected. This recipe works in a bread machine, but you will likely get better results making this my hand, as you can create bubbles to help add texture and lightness to the loaf. I have several other bread recipes if you are interested. Easy Keto Bread, which has a lighter texture still, and Flaxseed Bread, which has a texture more like a nut and seed loaf. I hope you find one that suits you!
Amy
0Just made this bread and it is definitely the best low carb bread I have tasted. Thanks so much for this awesome recipe. Can’t wait to try the other one with just the egg whites.
Kathy Wright
0I really like this bread and have made it at least 2 dozen times.I do add a little cinnamon for extra flavor! Thank you for this awesome recipe.
Sheree
0Hi, I can not tolerate coconut flour. I stick with Almond Flour. I also mix all bran cereal in with it and yams. I am trying to be using low glycemic index to make my food choices. I am afraid I am not able to do this alone.
Stressed Out, Sheree
Wholesome Yum M
0Hi Sheree, This recipe does not call for coconut flour, just coconut oil, which can be swapped out with melted butter. The many recipes on this site are low on the glycemic index, so feel free to browse around and find a few recipes that will suit your needs. If you would like to learn a bit more about low carb or keto, feel free to check out the guide on How to Start a Keto or Low Carb Diet. Best wishes!
Chelsea
0Have you ever made it larger? I’m wondering the temperature and cook times for that as is like a larger slice of bread. Can’t wait to make it!! I just can’t live without bread… it’s not a thing! Thanks!
Wholesome Yum M
0Hi Chelsea, I have not personally tried doubling the recipe to make a larger loaf, but other readers have commented doing that will success. Please let us know how it turns out if you decide to try it.
Rox
0is it ok to swap the physillium to xantham gum? and how much?
Wholesome Yum M
0Hi Rox, Sorry that won’t work in this recipe.
Maria
0Does the bread need to be refrigerated after baked because of the egg?
Wholesome Yum M
0Hi Maria, This bread does well at room temperature for a few days. If you need to keep it longer than 4 days, then it’s best to move it to the fridge. It keeps best wrapped in parchment paper and not wrapped in plastic.
suna
0Could you please give “gram” measures for almond flour? 11/2 c almond flour makes more than 1 kg? Am I wrong?
Wholesome Yum M
0Hi Suna, 1 1/2 cups of almond flour is approximately 144 grams. This number can vary a bit depending on the coarseness of the almond flour. I always recommend using ‘fine’ or ‘superfine’ ground almond flour. Here is the brand I use for all my recipes: Wholesome Yum Almond Flour. I hope this helps!
Maricar
0Hi. I’m making this now and plan to make it again. Can I use coconut cooking oil next time? It’s flavorless coconut oil. Kinda like palm oil.
Wholesome Yum M
0Hi Maricar, If it is solid at room temp and can be melted, then yes. If it is a liquid at any temperature, then it will not work.
Angi
0So easy to make and tastes great! I just made my second loaf today and I was so excited how well it turned out. I will be making this every week from now on!!!
maureen meldrum
0why does my bread turn out purple?
Wholesome Yum M
0Hi Maureen, The psyllium husk turned your bread purple. It is perfectly safe to eat, but some brands are prone to changing colors when baked.
Melanie Springer
0I lovingly and carefully measured all ingredients perfectly, yet loaf was dense like a brick going into the oven. Air bubbles? Impossible. Nothing fluffy about this bread. Was FULLY hard cooked after 25 minutes. Not sure what went wrong. It tastes ok and it’s ugly, but I will enjoy it!
Wholesome Yum M
0Hi Melanie, Did you happen to see the video in the recipe card? How did your dough compare? The dough should loosen up when adding the final 1/2 cup of water.
Don Swords
0OK I checked the price of almond flour. $14 for a pound. That’s just shy of two loaves. Quite pricey. Anything else to use?
Wholesome Yum M
0Hi Don, Wholesome Yum Almond Flour is recommended for the best possible taste and texture in the recipes. All recipes are developed and tested using this flour, so it is an ideal choice when making Wholesome Yum recipes. With that said, you can use any superfine blanched almond flour just know you may not get the exact results that you see on the website.
Chris Champagne
0I get blanched almond flour at Costco – can’t remember the price but it’s pretty inexpensive.
Ann Schwebach
0Very very easy and super delicious. Question. Can this recipe be doubled? Or, is it best to make a single loaf and then the next single loaf?
Wholesome Yum M
0Hi Ann, I haven’t personally tested doubling this recipe for a larger loaf, but other readers have commented on doing that with good results. Enjoy!
Glad
0This bread is simple to make & totally delicious! I’ve missed bread on KETO, until now. Came out perfectly brown crusted and the texture is like “real” bread. Baked for 55 minutes without the parchment because my oven has a tendency to burn the paper. Will butter my glass bakeware next time. Thanks so much for this recipe!! Good day to you!
Tracy
0Is this better than the ones in the book? I just finished baking the ones from the book and waiting for it to cool down to taste.
Wholesome Yum M
0Hi Tracy, This is a variation of the same bread in the book. 🙂 This almond flour bread (as well as the all-purpose bread in the book) is more like a whole wheat bread, Easy Keto Bread is more like a white bread, and Flaxseed and Coconut Flour Breads are both similar to nut and seed breads. My current favorite is this Keto Yeast Bread, as it uses my Keto Bread Mix and yeast for a traditional sandwich bread flavor. The bread mix in particular is quite different from my other breads and much closer to real bread in texture and lightness. I hope this helps!
Matt Reeves
0I added all but the psyllium husk. After it was almost ready to start baking, it looked like soup. I added an additional 1/2 cup of Almond flour and 1/4 cup of coconut flour. It is delicious and almost the texture of pound cake. Yummy, thank you. BREAD MACHINE.
Janis Dolan
0I made this today, first time. I had all ingredients and it went really easily until it started to turn purple in the oven. It tastes ok, the crumb is nice but the colour is very strange.
Wholesome Yum M
0Hi Janis, The color change is due to the psyllium husk. It is perfectly fine to eat. I have used this brand of psyllium husk and have not had any issues with color change.
Sue Gross
0I’m wondering if anyone has tried substituting applesauce for the coconut oil?
Wholesome Yum M
0Hi Sue, I don’t recommend doing this. The texture or the recipe would change. Also, the recipe would no longer be keto friendly using applesauce.
Julie Madawi
0Maya, all of the links for your recommended ingredients/baking pans are broken. 🙁
Maya | Wholesome Yum
0Thanks for the heads up, Julie! I actually recommend a slightly smaller pan now anyway – this is the one I use. I fixed the links above as well.
Arden
0I love this recipe so much that it will be my go-to recipe for Keto friend. I am using the Now brand Psyllium Husk Powder but my bread continues to have a purple tint to it. I am also using aluminum free baking powder. My quest now is to find a way to prevent the bread from turning purple 🙂
Yup, it is a first world issue 🙂
The bread is delicious!
Sandra
0Hello Maya:
How much cream of tartar should be used for the 2 egg whites that will be whipped up in the stand mixer that will be used? Some commentated that the eggs would be split up; 2 of them separated, & the other 2 not separated, but still using all 4 yolks.
Also , the blanched almond flour appears to be a little clumpy (bought the bag about 2 months ago). Should this be seived to give it a finer texture before mixing everything together? The clumps are dry, but not hard. The baking soda has a good expiration date on the can ( 4/22) & is the gluten free type.
This will be my first loaf of keto bread so I’m not quite sure how this is going to turn out. (Fingers crossed; will let you know how it turns out with a rating).
Sandra W.
Wholesome Yum M
0Hi Sandra, I don’t whip the egg whites for this recipe. Other readers may have commented on doing that, but I have not personally tried it. If your almond flour is clumpy, then yes, it would work best to sift it first and break up the clumps. This step is not necessary if you don’t have any issue with clumps in your almond flour.