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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
Daniela
0Can I replace Coconut Oil for Ghee? Thank you
Maya | Wholesome Yum
0Hi Daniela, Yes, that should work.
Melanie
0Could I double this recipe to have a higher loaf?
Wholesome Yum
0Yes, Melanie! You’d have to watch it for doneness. You’d likely need to cover the top with foil for part of the baking time, so that the top doesn’t burn before the inside is done.
Melanie
0I’m trying the recipe again today and put in a 1/4 cup ground flax and I’ve whipped the egg whites into peaks and folded them in.
Jackie Holthaus
0I am new to low carb eating and I tried you recipe for bread and it was actually amazing… I really appreciate you posting your recipe. If anyone wants bread, this is the one to make.
YUMMY. Thank you!
Kimberly
0Is this recipe Whole30 approved?
Maya | Wholesome Yum
0Hi Kimberly, All the ingredients are whole30 approved. However, the whole30 program discourages bread of any kind, even if the ingredients fit into the program.
Mary
0Made this and used everything but the bagel seasoning on top. Yum. Thank you for the recipe.
Dawne
0This is the BEST bread recipe I have tried. It is right up there with her white bread recipe and actually smells just like bread when it comes out of my bread machine. I do add 1 1/2 tsp yeast and 1/2 tsp sugar (I have done lots of research on this and the sugar is eaten by the yeast. I do not get an insulin spike either) . Her bread recipes are the only ones that I have found that you can toast and do not smell and taste like burnt eggs when you are done. I am so excited to see her recipe book!
Heather
0Did it rise very much like a regular yeast bread recipe with the added yeast?
Marla Stepp
0My bread turned out great texture and appearance wise and tastes okay, but it tastes too much like coconut. I used a smaller loaf pan. Is it normal to taste the coconut so much? Can you substitute another oil? I measured it solid and melted.
Wholesome Yum
0Hi Marla, if you don’t like the coconut taste you can use refined coconut oil (which is neutral flavored).
Melanie
0I’ve been looking for good gluten-free bread for a while and I’ve been eating low carb for many years. The thing I like most about this bread is the texture and flavor. It really does taste and feels like wheat bread. Woohoo! The only thing I found a little disappointing was that the height of the slices is about an inch and a half. I whipped the egg whites separately into peaks to help raise the bread but it didn’t help. That said, I still love the bread and will definitely continue making it.
Tricia
0I had to find an alternative to regular bread, so I saw how easy this recipe was and gave it a try. I’m so glad I did! I followed the recipe exactly. The bread was airy yet dense, and the nutty flavor was delicious. Slicing was so easy and not crumbly, and unlike regular breads, fills you up quickly. I had to eat it warm with butter and, I was in heaven.
I did use a glass bread baking pan and cooked it for 1 hour exactly. Thank you for a wonderfully easy recipe that is low carb.
Ian Koszalinski
0When I tried this bread it reminded me of rye bread, the texture and the crumb, so the next time I made it I added caraway seeds and it’s just like the bread I used to eat as a boy from the polish deli
Ramona
0Just made this, it’s absolutely wonderful! Slices so clean! So quick and easy to make. This will be a new staple in my house.
Ella
0Can this be made oil-free? Maybe subbing with yogurt?
Wholesome Yum
0Hi Ella, I haven’t tried that but full-fat Greek yogurt or sour cream might be suitable substitutes. You might find differences in the flavor and texture of the loaf, but let me know if any of those work!
Jason
0Maya, this almond bread recipe is awesome!!! I just made my first loaf tonight, and it worked great. The texture is a little thicker than a “regular” loaf, but not as thick as gluten free bread. I cut a slice that was less than half an inch thick and it stayed together fine. This is honestly one of the best tasting breads I’ve ever had. Just an FYI…I didn’t have psyllium fiber, so my wife suggested I use the ground seed mixture I put in smoothies (flax, chia and sunflower seeds). It worked great! Thanks Maya! I’ll be sharing this on Facebook. Cheers.
Deanna
0This was my first experience making Keto bread and it turned out amazing! I used my bread machine and it turned out perfect! Thank you!
Sam
0Hi! How did you make it work in your bread machine? I tried it and it collapsed on me 🙁
Cathy Pendell
0I have made a few breads and this is by far the best. I dîd use ground flax seed instead of psyllium husk and it came out great. Because I only eat a half sandwich at a time, I just used a regular pan. It rose half way up the pan. Just perfect for me. I am on my second loaf. Thanks!!
Elena Bouchard
0This taste amazing!!! Thank you so much for sharing it with us!
Kerry
0I am so disappointed! I’ve tried this recipe 4 times now (in a breadmaker) & I cannot get this bread to rise. All of my ingredients were fresh & of good quality, & I followed the instructions carefully, but it flopped every time. I have severe carpal tunnel syndrome so kneading the dough by hand is out of the question; even so, I believe the breadmaker mixes it very adequately. I even tried using yeast one of the times but that didn’t work, either. Tasting the finished product suggests that this bread would be good if it would rise properly. My search for a good low-carb bread recipe continues.
Wholesome Yum M
0Hi Kerry, Other commenters have mentioned that they get the best results from the ‘Quick Bread’ setting. Since this bread dough doesn’t need to be kneaded, it might be being overworked and more dense than it should be.
David Scott
0Can you use ghee instead of coconut oil?
Maya | Wholesome Yum
0Hi David, Yes, you can!
Fultz
0I used Wheat gluten instead of Psyllium husk because its what I had on hand and it turned out amazing! LOVE this bread!
KC Texan
0You might want to check your metric measurement on the psyllium husk powder. Now brand and Anthony’s brand packages state that 1 tbsp weighs 9 to 10 grams. I have repeatedly weighed the Anthony’s brand at an unvaryingly10 gm per level tbsp. Given that, 1/4 cup weighs 36 to 40 gm. Your metric measurement of nearly 60 gm for 1/4 cup increases the psyllium husk powder in the recipe by approximately 50%. That’s a huge difference, especially considering how hydroscopic this ingredient is, perhaps enough to cause complete recipe failure.
Wholesome Yum M
0Hi KC Texan, Thank you for your feedback. I have updated the metric version of the recipe.