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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
susan
0Please advise on which psyllium husk powder will NOT turn my bread purple. Your picture of the bread on line is so appealing yet the purple bread is very unappealing.
Wholesome Yum M
0Hi Susan, This brand will not turn baked goods purple.
Elise Ann Meyer
0Just made this in my bread machine. It came out great! Thank you for developing a wonderful, accurate recipe as written. For reference I used the “quick bread” setting on my 15 year old Williams-Sonoma machine. Really satisfied the urge for a piece of bread! Now I have to resist eating the whole loaf!
Susan
0Oddly this low carb paleo bread with psyllium powder turned purplish after it was baked. What do you think caused this very strange reaction?
Wholesome Yum M
0Hi Susan, This is common in certain brands of psyllium husk. Don’t worry, it’s still fine to eat.
Colleen
0I made this recipe in my bread maker using the rapid bread setting (quick bread). I added the liquid ingredients first as per my bread maker instructions, then followed with the dry ingredients. I did not make any changes to your recipe at all. It turned out very good – no problems at all. Toasted up a slice and it tastes great. Thank you for your recipe.
Michelle
0Hi there, I have made your bread twice and loved it! I just made it again and it smelled awful, like very powerful ammonia. Any ideas what went wrong and how to fix it so I don’t have to throw away another loaf.
Maya | Wholesome Yum
0Hi Michelle, Did you by chance use baking soda instead of baking powder? Or if you’re sure you used baking powder, was it fresh? These issues are the most likely culprits.
Melissa
0Make sure your eggs are room temperature before you use the. No egg taste or smell. Also remove the pan as soon as out the oven and cool on a rack.
Brenda
0Thank you so much for developing this recipe and posting it! My local Sprouts market is no longer selling Mikey’s English muffins or bread which will push me to bake my own!
Carol
0I saved this recipe and ordered the psyllium husk on line. I used the actual husk instead and love the texture. Made this today hoping for the best. And guess what ….. it came out great. I have tried other low carb bread recipes and they just never had an appetizing flavor or fell apart. This one is a keeper. I will be trying other things with it using it as a base. I am going to try and make buns also.
Bettie R Mclaughlin
0Really good. I was craving bread. I had been really strict with my carb diet. Only thing is I couldn’t find psyllium husk until my mom said it was a fiber supplement. I accidentally bought orange flavor and loved it. Made half batch and put in muffin cups. It was a bread and dessert in one.
Wilma
0Good Morning, I’m having a problem making bread with different nut flour. I am following the recipe, but none will rise. I’ve been told that no matter what I put in, baking powder or yeast, it will never rise. If you please could give me some points of where I’m going wrong. Thanks in advance.
Wholesome Yum M
0Hi Wilma, Keto bread recipes are not like traditional bread, they won’t rise nearly as much as flour does. Baking powder is the best way to achieve lightness and height in a bread recipe. Please double check that yours is still within its expiration date. Using yeast in keto baking can contribute to air pockets and that traditional savory flavor in bread, but it’s not necessarily going to give it height. If you would like to use yeast, be sure to proof it first in warm water with a small amount of natural sugar to help activate the yeast. Don’t worry, the sugars will be consumed by the yeast by the time it’s active.
Cate
0Made this last night, I doubled the recipe so I would get a good sized loaf…and it DID! It really was a thing of beauty. We sliced it up this morning to make some toast…it takes a LONG time to toast because it’s VERY dense due to all the eggs. And speaking of eggs…it’s very eggy. But it’s so close to being fantastic that I’m going to persist…right after the ‘girls’ have produced some more eggs lol and try it again using 1/2 full eggs and 1/2 whites only. I’m not going to beat the whites so we’ll see how it goes. Will (literally lol) keep you posted.
Dennis Costa
0Does anyone know how to substitute the egg in this recipe? Would love to try it!
Kevin Hall
0I have a question for you. What can be used instead of coconut oil in this recipe? My daughter has recently been diagnosed with celiac disease and is also allergic to coconut which we carry a eppipen for her just in case. Most of the gluten free recipes I’ve seen seem to use coconut oil. I’ve heard extra virgin olive oil works good in baking was just curious on your opinion.
Wholesome Yum M
0Hi Kevin, Olive oil or butter will work fine. Best wishes to your daughter on her new gluten-free journey!
jackie verhiel
0This was very easy to do. You say not to use plastic. How about when you want to freeze a few slices? What do you recommend?
Wholesome Yum M
0Hi Jackie, you can pre-slice your bread and store it in plastic if it’s going in the freezer.
Suzette DeWitt
0Got everything to make this. Can I make it in my bread machine
Wholesome Yum M
0Hi Suzette, Other readers have noted that this recipe works best in a bread maker when you use the “quick bread” setting.
Laura
0Can you tell me where I can buy psyllium husk powder?
Rick
0Amazon is where I get mine.
Wholesome Yum M
0Hi Laura, I like this one.
Jillian
0Best low carb/keto bread recipe I’ve tried thus far!! I will start this out with I’ve never been the biggest fan of wheat breads but white bread keto recipes tend to be very eggy tasting which is great for breakfast sandwiches but that’s about it. I will say I have yet to try Maya’s white bread recipe (definitely on my list) the only reason I haven’t is the amount of egg whites only needed. This loaf was delicious regardless of being closer to wheat bread and as someone not allowed to eat real bread I didn’t even care haha. The loaf lasted about 5 days on the counter in my bread pan with lid wrapped in parchment paper. However I feel like it could’ve lasted slightly over a week if it was in an actual parchment bread bag as that would have a better seal than just wrapping parchment from the roll.
I took into account some of the comments below before baking in order to get the perfect loaf and I feel like those really helped so I wanted to add some of my own:
– Cooked for 45 minutes with the lid off and then put my lid on and cooked for another 25 minutes (used 7.5×4 Chefmade carbon steel bread/toast mold pan with lid)
– As noted below, my bread was done at the 200 degree mark which I used a thermometer to check although I still kept it in for slightly longer to crust up a bit more
– Get your eggs to room temperature before using them for (any) baking I read this helps with the eggy taste and imo it definitely does help
– I used 2 tsp of liquid stevia to mask any remaining egg taste and that did the trick quite well
– If using bread pan with lid, let it cool with the lid off I left mine on for 25 thinking it would just further crisp the outside but it actually trapped moisture (duh)
– IF YOU DON’T LIKE COCONUT OIL just nix it! This was a complete accident on my end. I put my coconut oil in the microwave to liquefy then I got so excited about making this bread that I forgot it was in there & didn’t even find it til the next morning… whoops!! My bread was probably a tad bit denser than it should have been and it was a bit difficult to get into my bread pan and smooth out but I used a hand mixer for all my ingredients and my bread came out perfectly with beautiful air pockets and all 🙂
Rodd
0Used the bread machine,should have added the liquid ingredients first,just like regular wheat bread.I had to scrape the sides down and mix the ingredients with a spatula.
Jan888
0Great recipe! On 2nd week of keto so still enthusiastically looking for recipes. Made it first week and liked it, this week I whipped egg whites separately to soft peaks to make it fluffier (sub 1/2 tsp cream of tartar with lemon juice) Used wheat bran (3g crbs for 1/4c) instead. Hopefully turns out ok!
Jenny
0Well I think I should have used 1 tsp baking powder. Not 1 tBsp. It tastes disgusting.
Maya | Wholesome Yum
0Hi Jenny, Sorry to hear you had issues with it. Are you sure you used baking powder and not baking soda? A tablespoon is the correct amount but should not leave any aftertaste. Baking soda can leave a bad taste though.
Melanie
0I do love the recipes on this website, the blueberry almond flour muffins were fantastic and the biscuits as well. My only complaint is the pop up advertising all over the page. It is making my phone freeze and the page jumps all over the place. I’d be happy to pay a subscription fee rather than deal with this many ads all over the page. Thanks. But I do love the recipes and have ordered the cookbook from Amazon.
Maya | Wholesome Yum
0Hi Melanie, I’m so glad you like the muffins and biscuits! Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.