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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
Krystal
0Could any honey or sweetening agent be added?
Maya | Wholesome Yum
0Hi Krystal, I haven’t tried a sweet version of this bread. Honey wouldn’t be low carb, so just keep that in mind. Adding a sweetener should work, but other ingredients would need to be adjusted. You may need a little more of the wet ingredients if using a granulated sweetener, or a little more almond flour if using a liquid sweetener. If you try adding something, let me know how it turned out for you!
Maureen
0I tried this today, it came out dry and didn’t rise much. I think I over baked it.
Maya | Wholesome Yum
0Hi Maureen, Sorry to hear that! If it was dry, you can try reducing the baking time next time.
Debbie
0Hello Maya. I have Yerba Prima Colon Care Formula. Can this be used for the psyllium?
Maya | Wholesome Yum
0Hi Debbie, I hadn’t heard of that so had to look it up. It does say the first ingredient is psyllium husk powder, which is promising, though I don’t know the ratio of other ingredients. It might work, but the texture might be a little different. Let me know how it goes if you try it!
Stef
0How many grams per serving is this?
By the way, this is a great recipe! Actually tastes like bread!
Already dropped 1 kg in 5 days just by eating your low carb bread instead of the ‘healthy’ one from the bakery. I also added some seeds the second time I made it just for a bit of texture which I personally think makes it taste even better 🙂
Maya | Wholesome Yum
0Hi Stef,
Sorry, I never weighed it to find out how many grams per serving it is. A serving is a 1/2″ thick slice.
I’m so glad you like the bread and that it’s helping you lose weight. Great idea to add seeds – I need to try that!
Deb D
0Success!! This was really good. I did make 27 servings and ended up with a nicely rounded bread that, paired with my eggs, was a toasted treat that I figured was long gone since adopting a low carb lifestyle. I won’t be looking any further for a bread recipe.
Maya | Wholesome Yum
0That’s great to hear, Deb! Thank you!!
Pat Stephens
0I tried it this afternoon and it is the best one I’ve tried. I accidentally used a 10×6 pan so it was too flat, but that will be easy to fix. Thanks for posting it!
Maya | Wholesome Yum
0Thank you, Pat! I’m glad you liked it.
Shandelle
0Any suggestions for high altitude? LOL! My bread didn’t rise at all, it’s about an inch and a half tall. Still tastes good but it’s not really possible to use for sandwiches. THANK YOU for your website. I ordered a bunch of stuff through your “store” and I’m loving all the recipes we’ve tried.
Maya | Wholesome Yum
0Hi Shandelle, Sorry to hear that it didn’t rise for you! I don’t live at high altitude so can’t test in those conditions. I’ve read that high altitude baking usually requires reducing baking powder slightly and increasing oven temperature by 15-25 degrees. If your bread rose at first but then fell flat, this could help. If it never rose in the first place, you could try more baking powder and whisking the batter more to introduce more air. I’m so glad that you like the recipes overall though!
Ian McNay (@IanMcNay)
0I heard flax meal or ground chia seeds can do the trick 🙂 I’m going to try it…
Maya | Wholesome Yum
0Hi Ian, Recipes with psyllium husks are typically difficult to make substitutions, but if you made a variation that worked for you I’d love to hear about it!
Tom B
0I’m going to try this recipe this week, but wanted to ask if there is any change for high altitude cooking? I’m above 5,000 feet.
Maya | Wholesome Yum
0Hi Tom, I don’t live at high altitude so unfortunately am not able to test it out. I’m pretty sure you’ll need to increase the oven temperature (try 15 to 25 degrees higher), and reduce the baking powder a bit (try about 2 tsp instead of 1 tbsp). Let me know how it goes!
Steven
0Any suggestions on how to make it rise a bit more? I made it once and while quite tasty it was more of a finger sandwich size.
Maya | Wholesome Yum
0Hi Steven,
This bread is a little more dense than a traditional wheat bread. You could try more baking powder to make it rise a little more, but in general a gluten-free bread still won’t rise as much.
If you just want bigger slices, another option would be to use the same size pan but multiply the recipe by 1.5 (enter 27 in the box under “servings” to automatically recalculate amounts). You’d need to increase the baking time if you do this, since the loaf will be thicker.
Finally, you could also try my low carb bagels or almond flour biscuits for some other low carb bread options.
Mallory
0Can I sub the coconut oil for a different oil? I love how this bread turned out but the coconut taste was pretty strong.
Maya | Wholesome Yum
0Hi Mallory, I’d recommend trying butter instead of the coconut oil (same amount). Different brands of coconut oil vary in terms of how strong the coconut taste is, and also some people can detect it more than others. Butter makes a good substitute, since it’s also solid at room temperature and is a more similar fat compared to vegetable oils.
Tina Wilson
0What about avocado oil? Will that work? What is the significance in the oil being in a solid state at room temp? Thanks! 🙂
Maya | Wholesome Yum
0Hi Tina, Liquid oils just react a little different in baking than solid ones. They are better at trapping air during the baking process. Avocado oil might work, but I haven’t tried it so can’t vouch for the results. Let me know how it goes if you try!
Sarah Lloyd
0I have just started to baking/keto. Every time I make bread, it seems to be far to wet on the inside, kind of like it’s not cooked. I have brand new baking powder and I followed everything perfectly. 🙁 Does it normally come out so moist on the inside?
Maya | Wholesome Yum
0Hi Sarah, It sounds like the bread wasn’t baked for long enough, so try longer next time. The top will be very hard and dark golden before the inside is done. You can also try this recipe for low carb bagels, which is a little less finicky in that aspect.
Sheila Baan Kiess
0Dang Girl! You have nailed it! THE BEST LOW CARB BREAD YET… HANDS DOWN!!
Maya | Wholesome Yum
0Thank you, Sheila! That means a lot!
Ire
0Does this bread toast as well as your English Muffin recipe? One of my complaints with low carb, gluten free bread is when one puts the slices in the toaster, the edges toast/burn, but the middle doesn’t. Do you know what causes this?
Maya | Wholesome Yum
0Hi Ire, It does toast fine as long as it is cooked through enough. The outside will get pretty dark and hard (think crusty bread) for the inside to be done. When the inside doesn’t that, most likely the cause is too much moisture remaining in the center.
Dawna Taylor
0Where do I get the recipe? Does the psyllium cause stomach problems?
Maya | Wholesome Yum
0Hi Dawna, The recipe is on the recipe card at the bottom of the post. Psyllium can cause stomach problems in larger quantities (just because of fiber content), but the amount in this recipe is relatively small, so should be okay.
Rebecca Jones
0I made this but I fiddled with the recipe a bit. I had everything but the psyllium husk powder so I added another teaspoon of baking powder, one more egg, and I used buttermilk instead of water. I made small loaves and they turned out great! Kind of a combo between corn bread and bread in texture but it holds together more like bread.
Maya | Wholesome Yum
0Thank you for sharing, Rebecca! That sounds really good – I need to try that version.
Kristen
0Have you ever made it in a bread machine?
Maya | Wholesome Yum
0Hi Kristen, I don’t have a bread machine, so haven’t tried it. Let me know how it goes if you do!
Lorri S
0I can’t wait to make this! It sounds so easy!!
Maya | Wholesome Yum
0Thank you, Lorri! I think it is!
Vicki Brown
0Have just made this & couldn’t wait for it to cool before trying a piece. This is the best low carb bread I have tasted! Thank you so much
Maya | Wholesome Yum
0Thank you, Vicki! Waiting for it to cool is the hardest part. 😉
Ann Frisque
0How is this paleo when it has baking powder? Baking powder contains corn starch which is non paleo.
Maya | Wholesome Yum
0Hi Ann, You can make your own baking powder if you prefer not to use the commercial kind. Just mix 1 part baking soda, 1 part arrowroot powder, and 2 parts cream of tartar (no corn starch needed). Hope that helps!
Misty
0I actually do this but I omit the arrowroot starch. I use cream of tartar and baking soda in a 2:1 ratio. For this recipe I use 2 tsp cream of tartar and 1 tsp baking soda
Maya | Wholesome Yum
0Hi Misty, Good to know that works – thank you for sharing!