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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
Melanie
0Made this by increasing the ingredients by 50 percent and whipping the egg whites. The result was a much nicer height bread slice. I don’t really care for the strong psyllium taste though so next time I will substitute ground flax. The texture is excellent though.
Sylvia
0OMG we LOVE this bread. I did add a tablespoon of Italian herbs I had though. I also sprinkled a tablespoon of sunflower seeds on the top before popping it in the oven. Also used a bit smaller loaf pan. This will certainly be my “go- to” bread recipe. So-so easy. Thank you for all your work I know it takes to put together a new recipe.
Wholesome Yum M
0Hi Cheryl, The psyllium husk is a major component in this recipe. May I suggest you try this one for Paleo Keto Bread instead? I believe it is SIBO friendly. Best wishes!
Kimberly Russell
0Easy to make and firm enough to make sandwiches. I found the last few chews to be grainy, like sand almost. I wondered if it was from the psyllium husk as I have used my almond flour and baking powder for other bread-like items without this particular issue. I think I’ll try using less on the next run. Thanks for the recipe and in advance for any suggestions!
Edith
0That happens to me too! I was wondering if it’s the PH, almond flour tastes fine when I make cookies.
Teri
0Hi, can’t wait to try your recipe. It looks yummy! I was wondering if you can double the recipe to make a taller loaf?
Wholesome Yum M
0Hi Teri, Other readers have reported doing this with success!
Krystal Baker
0Hello, I’m allergic to coconut…any other lil I can use?
Krys
Wholesome Yum M
0Hi Krystal, You may want to try this recipe for Easy Low Carb Bread instead. No coconut flour needed in this one.
Diana
0Cholesterol Facts???????!
Wholesome Yum M
0Hi Diana, The nutrition facts provided are generally what we track on a low carb or keto diet. If you need further information, please check out an online food calculator to get the specific information you need.
Linda
0Hello! My cholesterol is a bit high so I avoid egg breads. Have you tried this with egg white only?
Wholesome Yum M
0Hi Linda, You may be interested in this recipe for Paleo Keto White Bread. It does not contain egg yolks.
Fly
0Although the recipe was easy to make and looked good out of the oven, the taste was horrific. I didn’t have psyllium husk so I replaced it with ground flaxseeds and used my homemade baking powder. I thought it would be bland so I added rosemary. The result was a beautiful awful tasting bread. I’m wondering if the replacement of the husk made that big of an impact. Perhaps I am not accustomed to keto bread either.
Wholesome Yum M
0Hi Fly, I am sorry this didn’t turn out to your expectations. The psyllium husk is a major component in this recipe. I don’t think it would turn out well without it.
Theadra Graczyk
0THE video attached does not use the yokes and it does not use the husks. It shows butter not coconut oil and it shows whites being whipped and folded in which the recipe does not mention all. Where is the recipe for the video because that is what I was looking for.
Wholesome Yum M
0Hi Theadra, Did you watch the video in the recipe card, or the one to the right of the screen? The video in the recipe card is the correct video for the recipe, while the one on the right rotates, and may have been showing a different bread recipe. I apologize for any confusion this may have caused.
Kathy Siebert
0Love it. Flavor does remind me of wheat bread. Followed the recipe except I also used 1 TBS of yeast and 2 TBS of sugar for the yeast to eat. Also added a small amount of ACV to help with a reaction to the baking powder. Rise was good but not great. So I cut the loaf in half and sliced it in the other direction so I have real size slices of bread. Next time I might double the batch so it will be more bread size. All in all a great success. Thanks for the base recipe. Next time I may add some spices to make a stuffing tasting bread. (poultry seasoning and sage)
Teresa
0Can I use butter instead of coconut oil?
Wholesome Yum M
0Hi Teresa, Yes, butter is fine too.
Jill
0First try making the recipe. The good news is the bread is holding together when sliced. The weird thing is its colouring: dark on the outside, and purple on the inside. I’ve never baked with psyllium before, so I’m not sure if that’s what changed the colour or what. Flavour is neutral.
Wholesome Yum M
0Hi Jill, It’s not uncommon for psyllium husk to turn purple when baked. Some brands change color and some don’t, but it should not affect the texture or flavor of the bread.
Rose
0What do you wrap the bread in when storing at room temperature?
Wholesome Yum M
0Hi Rose, It’s best when wrapped in Parchment paper.
Greg
0I have made this twice now, once in a bread maker and the second time in the oven and both times the bread doesn’t rise at all. What could I be doing wrong? Some help would be much appreciated.
Wholesome Yum M
0Hi Greg, This bread recipe will do best in the oven and not a bread maker. Is your baking powder still within expiration?
Yasin Chinoy
0Incredible, I have tried multiple recipes, but this is the absolute best.
Amz
0Amazing recipe. I can finally eat bread guilt free and that tastes good too!!!
Al W
0Hi Maya, would this recipe work if I replaced with 1 cup of buckwheat flour, and 1 cup of almond, and like one lady said she used coconut flour, instead of psyllium, which I dont have at the moment,
oh, made your pumpkin pie, was great, thanks! Al W
Wholesome Yum M
0Hi AI W, I am not sure if that would work or not. Keep in mind that buckwheat is not a low carb flour.
Eman
0My husband has been recently diagnosed with diabetes. He loves bread and misses it so much and was desperate to try anything! We (+my BIL) were so surprised/ excited to know that this bread came out so delicious! Thank you so much for this recipe! We will definitely make this again & again
Debby
0Can you use something in place of the coconut oil? I’m actually allergic to coconut and with many foods and recipes turning to using coconut oil I’m finding it a real challenge. If I can use something other than the coconut oil, what would you suggest?
Wholesome Yum M
0Hi Debby, You can replace the coconut oil with butter. Follow the same instructions from above: measure solid, then melt.