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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
Vickie
0I couldn’t find recipe for Almond flour Bread , 5 ingredient.
Pls send it to me
Maya | Wholesome Yum
0Hi Vickie, The recipe is right on this page – look for the recipe card above!
Rob
0The recipe and content look good , but was somewhat hard to find on this website .
Consider changing the layout so the recipe is easy to find . Thank you .
Maya | Wholesome Yum
0Hi Rob, The recipe is always on the recipe card, and there’s also a “jump to recipe” button at the top of each post if you want to go directly to the recipe card.
Judith Bell
0Can’t wait to make this bread recipe again.. I miss my bread and this one really hit the spot when I made it before!!
J
0Tried this recipe today. It worked wonderfully. Far exceeded my expectations for a paleo type bread. I baked mine for 80 minutes. Thanks so much for the recipe! So delicious. It really does taste just like a traditional bread.
Brad Hagen
0The best-tasting Keto bread I’ve made, so far. However, I still can taste the eggs. Might I have done something wrong? I know I forgot to whisk the eggs before adding them. Would that do it?
Maya | Wholesome Yum
0Hi Brad, Yes, that could be it. If you didn’t whisk the eggs before, they might not have mixed well in the batter.
Kristal
0Hi there, I just weighed out the psyllium husk as indicated (60 grams) and it looks like almost half a cup. NOW brand psyllium husk powder lists the weight as 9g per tablespoon, which would be 36g for 1/4 cup. Have you actually baked the bread using the metric measurements? Is 60g really correct? Thank you!
Wholesome Yum M
0Hi Kristal, Thank you for your feedback. I have updated the metric version of the recipe.
Marsha Moe
0I have not tried this yet but I am looking forward to trying it. My only question is can you use regular baking powder instead of the gluten free. I have never heard of it.
Maya | Wholesome Yum
0Hi Marsha, Yes, you can. I mention gluten-free for those that want it to be strictly gluten-free. Many baking powders are already naturally gluten-free anyway, but some are not, if they contain wheat starch.
Dee
0For those who are asking about making it taller, so more like a regular slice of bread: cut it in half width-wise, stand 1/2 on end and slice.
Dee
0Other than adding half a packet of rapid rise yeast, I followed the recipe. The bread turned out great.
Kat
0Hi, could you please write in grams the measure of psyllium husk.
Maya | Wholesome Yum
0Hi Kat, If you tap on “Metric” on the recipe card, it will change all the units to metric units, including weight by grams. Thanks!
Char
0I made it right away and I love it. I followed your exact recipe. I used an electric mixing bowl to get the texture . That worked great. It took about 85 minutes to bake. I began with the toothpick test at 50 minutes. Thank you for the great recipe.
David
0Thanks for providing these recipes. I just made the bread from the recipe and I noticed my batter was more wet than yours in the video and that it was actually to wet to form a domed top. After baking I also found that the loaf did not rise as much as yours. I followed the recipe exactly except possibly the coconut oil which was refrigerated, (not sure why) which made it very hard to try to measure exactly. Could this be why the bread did not turn out properly. It’s still cooling but I assume that it will taste good even though it is only 2″ tall.
Maya | Wholesome Yum
0Hi David, Sorry to hear you had issues with it. It might be that the batter needed to sit for a little bit to thicken, sometimes that can help. Also, did you melt the coconut oil? As long as you did it shouldn’t matter if it was refrigerated.
Lisa
0Could you possibly use warmed unsweetened almond milk in place of the water?
Maya | Wholesome Yum
0Hi Lisa, I haven’t tried that. Let me know how it goes if you do!
Marina Olsson
0Hi. Thank you for sharing. Can I sub almond flour for sunflower seeds flour?
Maya | Wholesome Yum
0Hi Marina, I haven’t tried that, you might be able to. You might taste the flavor in there. Let me know how it goes if you try it!
Carol Street
0Hi Maya
I’m looking forward to trying this almond bread. My question is that how much liquid coconut oil is there
after melting quarter cup solid, which I cannot get here in Thailand, probably due to to the heat.
Thanks
Best regards Carol
Maya | Wholesome Yum
0Hi Carol, I haven’t measured it melted but it will be pretty close. I only mention how I measured it for consistency, in case it happens to affect anything.
Louise
0My bread came out nicely! I used the Whole Foods Psyllium Husk whole flakes – is this a good choice? The product does not look like flakes – very fine actually. What should I add to give it a little more flavor ? Also my loaf made 13 slices rather than 18- no big deal!
Maya | Wholesome Yum
0Hi Louise, I haven’t tried that product so can’t say for sure if it’s a good choice, but it sounds like it is if the recipe worked for you – which is great! Feel free to add herbs, spices, or garlic powder if you want some flavor to the bread. I kept it plain to be used for many different applications. The number of slices will depend on how thick you cut them and the size of your pan.
Johan
0I made the bread this evening and it is very yummy. I bought in the past already a lot of bread mixes but never so good for so less carbs. I am glad I found your website. Thanks for sharing your recipe! I will look for other recipes on your website
Linda
0I doubled the recipe. Accidentally added 3tsps baking powder. Also added 1/4 cup ground flax, 1/4 cup sesame seeds, 1/2 cup slivered almonds. I then mixed it for 3 minutes in my stand mixer. I baked the bread for 60 min and then added 10 and then another 10more. I used a thermometer and let it get to 200 degrees internal temperature.. That’s what I use for regular bread and seems accurate for your recipe. I’ll try to send a picture. It looks like bakery bread and tastes delicious. My family who are Leary of myGF and grain Free experiments love this bread!!!!
I have have tried many, many recipies and this is by far the best. Delicious and nutritious. Good work on your recipe and thank you!
Tina
0Third time I am making this bread and loving it. I did add a bit more water, which made it more manageable. Also, funny story, I used flaxseed meal instead of psyllium husk powder by mistake and it worked too and tasted delicious. Next time I will try half/half flaxseed meal and psyllium husk powder.
Bev
0Can you substitute butter for the coconut oil?
Maya | Wholesome Yum
0Hi Bev, Yes, you can!
Jason
0I’ve made this recipe twice and both times I can’t get the bread to rise all the way. It has great flavour but still after 90 min @ 350 degrees it’s till pretty flat and moist in the middle. I don’t know what I’m doing wrong. I follow the recipe to the letter!
Help!! Please!!
Maya | Wholesome Yum
0Hi Jason, Sorry to hear you had issues with it. Did you watch the video – did any of the steps look different for you? Keep in mind, though, keto bread does not rise as much as wheat bread would. It should not be moist inside, but if that happens, you can salvage it by putting slices into the toaster.
Rebeca
0Thank you so much for this recipe!! I just made it and it’s delicious! I was looking for an easy recipe and yours is very simple. Also, I’m trying to help my husband to cut carbs and he liked it too.