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This 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!
Go Ad-FreeRecipe Video
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
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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1,569 Comments
Kirsten
0I made the recipe mostly as stated with two exceptions. I could not find psyllium husks to save my life, so instead, I used a flaxseed meal. I also put everything in the breadmaker as well. Liquid stuff in first then solid stuff on top, like just about any bread machine recipe. It came out great! It’s a little soft, even after you toast it. You need to hold it from underneath when eating. But it’s delicious and works well as a regular bread substitute!!
Judy P
0OMG! This bread is amazing! Mine didn’t rise, but I think my baking powder might be old, but the taste and texture are spot on! I’m eating it anyway! Lol. I’m buying new baking powder and going to mix it longer next time. It’s definitely a keeper, thank you so much!
Sheena
0I’m in Spain……we use metric measurements. How do we convert this recipe given that each ingredient has a different density?
Wholesome Yum D
0Hi Sheena, There is a button at the top of the recipe card where you can switch from US customary to metric.
Keith Davis
0I just made this. My first venture into the exciting world of “almost bread”.. LOL. It actually is pretty good. Sort of like a heavy Irish Soda Bread. I used the only phylum I had….which was some orange flavored daily fiber, and added about 2/3 cups of raisons. So far, so good. Thanks for the recipe. I’ll be looking at others you have posted.
Amy
0Why has my bread gone purple?
Wholesome Yum D
0Hi Amy, This usually happens when you are using a lower quality psyllium husk powder. I recommend using Wholesome Yum psyllium husk powder because it will not turn your baked goods purple.
Ailsa Millar
0Is this book only as an e book or can I buy it as an actual book?
Wholesome Yum D
0Hi Alisa, I am not sure what book you are referring to but you can find my printed cookbooks here.
Beverly
0I made this last night and I love it… made it in my bread maker and it turned out just like a regular loaf of bread. Being a diabetic and loving sandwich this made my day…thank you.
Debbie
0When you make this bread in your bread machine, do you layer the ingredients or mix them first and put in machine? Thank you debbie
Maya | Wholesome Yum
0Hi Debbie, You’d still need to mix them first.
Big Em
0Need your help! My daughter’s microbiome issues and dietary restrictions led me to your site. I made this recipe today. It was good taste wise but very dense. I couldn’t see, create or stir in any bubbles. Can you please troubleshoot? We are desperate to get her permitable some tasty foods. Thank you.
Maya | Wholesome Yum
0It sounds like mixing the batter more might have been helpful to create more air, or you could even use a hand mixer. However, this bread is more dense than some of the other options on my site — try keto yeast bread or keto white bread for fluffier options that are more airy.
William C. Poulin
0Can you make this bread in a bread machine?
Wholesome Yum D
0Hi William, Yes, you can make this in a bread machine.
Nicki
0Made this today, used butter instead of coconut oil but followed the recipe exactly apart from that. The bread turned out amazing! I had the crust with butter on straight out of the oven. It is a fantastic consistency with no particular taste so just what I’m looking for in a bread replacement. Thank you!
Carrie Boyer
0Maya, how do I make this in a bread machine?
Wholesome Yum D
0Hi Carrie, You can find those instructions listed in the post above.
Jennifer York
0Is there anything I can substitute for the Coconut Oil?
Wholesome Yum D
0Hi Jennifer, You can use butter.
Allison
0Can this be made in a bread maker?
Wholesome Yum D
0Hi Allison, Yes, there is a section in the post that has those instructions.
Amba
0Best bread. Super easy to make and eat. I find no faults with this recipe. Thank you for sharing it.
Kathy
0Love this bread! It may not be soft and fluffy or rise like a wheat flour loaf, but it still makes a tasty sandwich. Haven’t tried toasting yet, but maybe tomorrow’s breakfast. I’m so happy I tried it! Thank you!
Deanna
0It says bread is 5g per slice, and has 3G of fibre. Does that not mean carb count of a slice would be 2 grams
Keto newbie
Wholesome Yum D
0Hi Deanna, Yes, net carbs would be 2g.
Dave
0Delicious…I can now eat “bread” again. Makes great toast or a wonderful sandwich.
Jenny Hall
0Pretty good! I couldn’t find psyllium husk and wanted to make this anyway so I just subbed some cassava flour for that. I like it! The flavor is good and it holds together. I’m having a sandwich for lunch tomorrow- yay! Thank you.
Jody
0I made the one in your cookbook, it came out super dense. But this one seems more promising.
Why is this recipe is completely different then the one in your cookbook.
Wholesome Yum D
0Hi Jody, I have recipes exclusive to my cookbooks and others on the website. There are many ways to make bread. 🙂
Laura
0This bread turned out amazing and delicious! I was wondering if I could use cup for cup gluten free flour instead of almond flour, mainly because I have a huge bag of cup for cup. Would I still use the same amount of ingredients?
Wholesome Yum D
0Hi Laura, I have never used that type of flour in this recipe before.
Stephen B
0This turned out amazing! I did this in the bread machine, 1 pound loaf, medium crust, quick bread setting. The texture is like cornbread. Super good with butter & honey spread on the slice. This recipe is now my go to! Thanks so much!
Joyce
0Trying in bread machine now!!!
Lesley
0I made one in my bread machine that looked awful and had humongous holes in it. It looked inedible but it actually tastes OK although very cakey. I’ve got a Panasonic machine n used quick basic loaf on medium setting n medium crust.
Maria Peters
0Do you let the dough rise before baking it?
Wholesome Yum D
0Hi Maria, No, you don’t have to let this dough rise before baking.
Karen Davolos
0If I use a silicone bread loaf pan, do you think that I would have to line it with parchment? Should it be oiled instead?
Wholesome Yum D
0Hi Karen, I have not used a silicone pan so I cannot say for sure if you can skip the parchment paper.
Bill Rogers
0I just tried it in a silicon pan (it’s cooking, lol). I did flaxseed bread in one b4 and it was great. My oven always takes a little longer than the recipes call for. I have kidney disease so I cant do all keto but the bread I can.
Naaz
0Hello in Instructions no.3 when to add all dry flours mix please explain, Thanks.
Wholesome Yum D
0Hi Naaz, What exact issues are you having with the recipe?
Theresa Baize
0Is it okay to use Coconut Butter if you don’t have Coconut oil?
Wholesome Yum D
0Hi Theresa, Yes, that would work.
Aurea
0Please may I have the measurements in weight rather than volume? UK and USA differs in cup sizes and whenever I follow recipes by volume it always go pear shape 🙁
Thanks in advance.
Wholesome Yum D
0Hi Aurea, On the recipe card you can change the measurements from US customary to metric.
Janet
0Am new to Keto and anything I have baked has been pretty awful. Threw all the ingredients into my breadmaker, got it going and held my breath. I got a very funny looking loaf that is absolutely delicious and if you don’t love it, you can give it to the dogs as it isn’t full of sweeteners!
Alyssa
0Hi! This was my first attempt at making bread and I have to say – I am very impressed (with this recipe and myself 😂.) It is perfectly soft, tastes super healthy and clean, and I am so excited to turn it into avocado toast! I am a bit shocked by the comments 🥺. It turned out great and was CRAZY easy to make. Thank you so much!
April Holloway
0At no point in the proceedings do the ingredients resemble a batter! I followed the recipe exactly just had a pile of fry bread crumbs in my bowl both times. What a waste of time and money.
Wholesome Yum D
0Hi April, It sounds like you are possibly missing some of the wet ingredients. If you watch the video above the recipe card you will see how the batter is supposed to look after all the ingredients are mixed in.
Joanne Donaldson
0Hi, how long would you suggest baking for if using the recipe for buns/rolls rather than a loaf? Also do you have the calorie content per 100g? I am going to try making this soon! 😀😀
Wholesome Yum D
0Hi Joanne, Here is a recipe for hamburger buns.
April Hloway
0I could not make this in my bread machine, unfortunately.
Krista
0Made this recipe following the instructions. It did not rise as much as expected – looked more like a pound cake than bread, but the texture was good. Unfortunately, for me and my husband, the taste left a lot to be desired. We found it to be inedible. Definitely not a keeper.
Maya | Wholesome Yum
0Hi Krista, Sorry it didn’t turn out like you expected. You might like my fluffy white keto bread or keto yeast bread instead, both of those are more airy.
Matty
0Same with us! I LOVE bread. The smell was amazing. I was so excited. It truly is inedible even for someone who is GF. Definitely not the best GF bread that I have tried. I am surprised at the ratings.
Wholesome Yum D
0Hi Matty, Sorry it didn’t turn out as you expected. I suggest trying the bread that is linked above.
Linda
0Hi. Is it possible to use oatfibre instead of psyllium? Thanks
Wholesome Yum D
0Hi Linda, I have never used that in place of psyllium husk powder but I believe it should work for you.
Ryan
0I ususally bake to 200 degrees F internal on my bread. Will this bread be the same?
Wholesome Yum D
0Hi Ryan, Sorry I have never tested the temperature of this bread.
Maria
0This recipe is amazing! I went ahead and put all the ingredients in my bread machine. I had forgotten to add water to mixture. My machine struggled to mix and then I realized I forgot water. Added it to mixture and my bread machine ended up mixing it for over an hour and then it never heated up. (I guess machine stopped working). I removed the bread machine bucket and put it in oven. Even with all these mistakes, this bread came out amazing! The texture and flavor are fabulous! A+
Cristina
0The bread did not rise at all. The texture was fine but the loaf is very flat.
Susan
0I loved the look of the bread in the video! When I went to the recipe, it’s a totally different look as well as ingredients from the video! I would very much like to have the recipe for the bread in the video. Thank you!
Wholesome Yum D
0Hi Susan, The ingredients for the bread in the video are the same as the recipe card.
Rosemarie
0Made this today with an almond flour “mix” (had rice flour and tapioca) and it still turned out fine, but I will use the fine ground almond flour next time. Also, our psyllium did turn the bread purple, but that’s ok (it just looks like blueberry bread). I will likely add a little more salt next time, but other than that, great recipe! It cuts and toasts great, and like everything in the world, tastes even better with butter on it. Thanks so much!
Wholesome Yum D
0Hi Rosemarie, I recommend Wholesome Yum Psyllium Husk Powder, it will not turn your bread purple.
Glad
0Can I use yeast instead of baking powder? I’m in Sicily and ran out; now cannot find it without sugar. Help!
Wholesome Yum D
0Hi Glad, I have never used yeast as a substitute for baking powder, but I have heard it being done. That being said I am not sure what the results would be in this recipe.
Marion
0Can you use psyllium fiber dietary supplement as a substitute for the powder?
Maya | Wholesome Yum
0Hi Marion, As long as the only ingredient is psyllium husk and it’s ground to a fine powder, that would be the same thing. However, purity levels vary among brands and some can turn your baked goods purple, which is why I use and recommend this brand.
Iva Ursano
0I’m really new at baking and am happy this bread turned out great for me but I found the flavour not great..what kind of things can I add to give it more flavour? Like sugar or cinnamon or vanilla or what? I have no idea but I’d love to make this again but with a different flavour..maybe I tasted too much of the psyllium powder I don’t really know. Can you advise something? Thank you
Wholesome Yum D
0Hi Iva, I have never really added flavoring to my bread, maybe you would be more interested in a recipe like my Almond Four Blueberry Bread.
Iva A Ursano
0This turned out perfectly. I’ll have to adjust the taste a little though as I wasn’t too fussy for it. Oh, I ate it all up but it needs tweaking. Otherwise, I’m just happy to have bread again and to have found a super easy recipe!! Thank you!!
Jaume
0Made this today. I did not use coconut oil…Instead I only used 1 tablespoon of cold pressed olive oil. Turned out wonderful! Next I will try it out with egg whites instead of whole eggs.
Amanda Swenty
0Way too much baking powder, it’s all I can taste! Bread has nice texture but is bitter.
Shelly0
0Could you have accidentally used baking soda instead?
Manish
0Hi, Can this recipe be made with flax egg instead of regular egg? Thanks
Wholesome Yum D
0Hi Manish, Other readers have had success making this bread with flax eggs, but the bake time may need to increase. Be sure to keep a close on your bread to see if it needs additional time in the oven.
Ashley
0This is the best bread yet! I’ve made several recipes and they are never a great replacement. This is perfect in taste because of almond flour and the little bit of psyllium holds it together. The only sad part is it didn’t raise much but gluten free, low carb, yeast free rarely does…
Becky
0This is a great bread recipe!!! I’ve tried many and finally realized that keto bread makers posting on YouTube are obsessed with EGGS – 6 – 7 in one loaf!!! This is just the right amount of eggs. Other recipes have a half cup of butter/coconut oil, this has one quarter cup of coconut oil. And it made a whole loaf 8″× 4″, a small perfect loaf. Also, thx for making this w/o any wheat, gluten or otherwise. So many want to make keto bread with wheat??? Wheat is bad for pretty much everyone even if they are not aware of it.
Sharmeen Maskati
0Hi! At what temperature do I set the oven to bake the bread?
Wholesome Yum D
0Hi Sharmeen, The oven is set to 350 degrees for this recipe.
Sonia C Neres
0Why you don’t give an easy way to the recipe?! It is annoying to find it on the page.
Wholesome Yum D
0Hi Sonia, At the top of the page is a “Jump to Recipe” button that you can select that will take you right to the recipe card.
Kitty
0Lol I always look for that button! I don’t want to read through how you and your granny would make this on Sundays and it was a favorite at the reunion picnics lol Always look for the button, a lot of people must have complained because now it’s on most recipes.
Michele
0Have made this twice in a breadmaker (my boyfriend has one & really wanted to make bread for me so I had to find a breadmaker friendly keto recipe) & it’s been perfect both times. Just made French toast with it & it was tasty. Really like this bread, super easy to make & I had all of the ingredients in my pantry.
Pam
0Hi! Haven’t got to try the bread recipe yet but was wondering if I can add sunflower seeds and flax for a little kick. I love breads with whole seeds in the slices. Thanks!! Can’t wait to give this a try!
Wholesome Yum D
0Hi Pam, I think adding sunflower seeds would be fine, I do not recommend flax because that might change the consistency of the batter.
Kate
0Hi! I prefer to measure ingredients in gramms instead of cups. Could you please add gramms to your recipes? Thank you!
No stars yet as I did not try to bake it.
Wholesome Yum D
0Hi Kate, On the recipe card you can change the measurements from Us customary to metric to get the ingredients in grams.
Sherry
0Can this be made in a breadmaker?
Wholesome Yum D
0Hi Sherry, Yes you can, follow the instructions as written, but instead of the baking step, use your bread maker according to manufacturer instructions. Make sure to choose the “quick bread” setting.
Gracie
0Hi. Would you use the 1.5 or the 2 lb setting for this size? Thanks!
Wholesome Yum D
0Hi Gracie, I recommend using the 2lb setting.
José
0Sirve utilizar el psilium que venden en frascos plásticos para el estreñimiento ?
Wholesome Yum D
0Hola José, recomiendo usar el polvo de cáscara de psyllium de Wholesome Yum para obtener los mejores resultados.
Irene Whitehead
0I made this yesterday and it turned out really good.
Tia Acevedo
0This recipe is much better when you use ground flax seeds instead of Psyllium Husks. the husks make it really dense the ground flax makes it a lot more fluffy.
Michele
0Would you use the same amount of ground flax seeds?
Zeleka
0I like to make it fluffy, Do I need to use a mixer just for the wet ingredients or after I mix all the ingredients?
Wholesome Yum D
0Hi Zeleka, You would use the mixer for all the ingredients.
Leavina
0The ads on your site are very annoying
Wholesome Yum D
0Hi Leavina, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.