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Free Printable: Low Carb & Keto Food List
Get It NowI 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.
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)
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
Chrissy
0First time making this bread and it’s delicious! Baked it for 65 minutes. I started at 55 minutes and when I checked it, it seemed to be done but followed suggestion of baking for an additional 10 minutes. I also separated the eggs and beat the whites before adding both the whites and yolks. And I used coconut oil as that’s what I use in the majority of my baking. I love the hint of flavour it adds!
Thank you for an easy AND delicious bread recipe
Rachel
0Would this recipe work as rolls in muffin tins for easier freezing?
Wholesome Yum
0Hi Rachel, I haven’t tried that but it might work. Watch them closely in the oven so they don’t overcook.
Deborah
0I have started the Keto diet, and I was literally craving, dying for anything that tasted remotely like bread. Just made a fresh loaf of this bread, and it’s spectacular. I actually bought some wonderful thinly sliced Edam cheese cut a slice of bread and grilled it in the oven. It was absolutely divine. Thank you Maya, for this wonderful recipe!
Dave
0I’m making this as I type! Looks good so far can’t wait to taste it! Making some grilled Italian sausages tonight should be a nice change!
Erika
0I just made it and it came out so good!!!!!
Zee
0Hey that looks like one tasty recipe.. Just one question, can we use just egg whites instead of whole egg? And if so then how many egg whites?
Wholesome Yum
0Hi Zee, I’d recommend this bread recipe instead, since it only uses egg whites.
Juan Negro
0Can you double this recipe to make a bigger loaf of bread?
Maya | Wholesome Yum
0Hi Juan, Yes, you can!
Mark
0I made this today, I haven’t tasted it yet because it’s still cooling. But it’s only about 1 inch thick. What did I do wrong?
Wholesome Yum
0Hi Mark, what size pan did you use? If you used any kind of loaf pan it should not have been so thin.
Jenn
0I had a similar issue…I used the 9×5 as recommended & ended up with a very short loaf! Not sure where I went wrong. Won’t work for sandwiches, but still plenty tasty to enjoy on its own
Steph
0Amazing! Used olive oil and added more salt, dried rosemary, sage, oregano and thyme. Also added about 1/8 cup of Trader Joe’s olive tapenade. Was soooo delicious. Consistence was perfect. The only problem was I wanted to eat the whole loaf!!!
Jean
0Such an easy and healthy bread recipe! Love how fluffy it is.
Sam C.
0How exactly would I make this in the bread maker? Would I have to add yeast? I saw a comment about making it in the bread maker with yeast but I’ve seemed to have lost it. (This will be my first ever attempt at baking bread, once the rest of the ingredients come in)
Wholesome Yum
0Hi Sam, some commenters have had luck using the “quick bread” setting on their machines. Another commenter mentioned adding 1 1/2 tsp yeast and 1/2 tsp sugar (to act as something for the yeast to “eat”).
DK
0This recipe does NOT work in the bread machine!
Hope
0This the Ed out amazing the very first time! I used olive oil instead of the coconut oil, otherwise stick to the recipe and made a perfect small loaf. It cuts beautifully into thin slices and tasted wonderful with some cheese.
This is a keeper!
Crissy
0Wow! So I made this with my bread machine and it’s fantastic! My machine is pretty old so I think next time I’ll stir it all up really well, then put it in the maker. I love this! thank you!
Lynda Savage
0Best, easiest bread recipe I’ve tried so far.
Lois
0I am allergic to coconut and psyllium . I was wondering if I could use olive oil, but don’t know what to sub in for the husk powder. Thank you, this looks delish !!
Wholesome Yum A
0Hi Lois, you can use olive oil here. As for a psyllium replacement, you might be able to substitute ground flax 1:1 but I haven’t tested that to know for sure.
Kimberly
0Mine turned out gray in the middle. What could have gone wrong. It does not look like yours. I am scared to eat it.
Wholesome Yum
0Hi Kimberly, did you line your loaf pan before filling it? The high egg content in this recipe can react with the metal pan and create a blue tint to your food. Overcooked eggs can cause this as well.
Marlene Galligan
0How many carbs?
Wholesome Yum L
0Hi Marlene, there are 5g of Total Carbs and 2g of Net Carbs for each of the 18 servings in this recipe.
Phillip
0I don’t eat dairy and want to try this bread, do you think it will work with flaxseed instead of eggs? Thank you
Chatiya Fairley
0I heard Chia seeds work well as a replacement for eggs, try googling the egg to chia seed ratio. Good luck.
Bill
0I don’t eat dairy either, but I do eat eggs.
Maya | Wholesome Yum
0Hi Philip, I haven’t tried that. Let me know if it works out for you.
Rachel
0Can I sub the almond flour for any other flour?
Maya | Wholesome Yum
0Hi Rachel, No, I don’t recommend that. It’s a main component in the recipe.