Shop
My
Custom
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a loaf pan with parchment paper.
-
In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
-
In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
-
Beat the dry ingredients into the eggs.
-
Beat in the melted coconut oil, then the warm water.
-
Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Easy Low Carb Bread Recipe
1,758 Comments
Christina Best
0Great bread recipe. I’ve made it twice. The first time I followed the recipe, exactly. The second time I substituted butter for coconut oil and added in 1 TBS brown sugar swerve.
Peggie
0Thanks so much for your recipe I basically bake this every few days now. I’m on keto diet and glad that I’m still able to have my most favourite peanut butter toast thanks to this receipt!
I use butter instead of coconut oil and excluded the salt and that works perfectly for me.
However since almond flour is pretty pricey I wonder if I could replace almond flour with coconut flour instead?
Wholesome Yum M
0Hi Peggie, I’m thrilled that you love the almond flour bread! I don’t recommend using coconut flour in place of almond flour, the recipe will not work.
Barbara Kessler
0There’s no video 🙁
I was looking for an expansion on the ‘mug bread’ recipe I’ve been using, in order to make more than just the one serving. I have everything but psyllium husk, so I likely will have to wait until I find that?
In the interim, I’d love to see the video link.
Kim
0Any substitute for the coconut oil?
Came out great, but would prefer without that taste of coconut.
Thanks
Wholesome Yum M
0Hi Kim, The best substitution for coconut oil is butter.
Wholesome Yum M
0Hi Barbara, Yes, the psyllium husk is necessary for the recipe. There is a video in the recipe card. It’s about halfway down the page. If you can’t see it, you may need to turn off your browser’s ‘Reader Mode.’ I hope this helps!
Amy Rohl
0I’ve made this bread twice now with great results! I absolutely love the taste, texture and possibilities it holds. I’m wondering if you’ve ever used it as a base to add other spices or seasonings? I added caraway seed to the dough before baking the last time and it was delicious!
I’m also wondering if I can use psyllium husk ‘fiber’ instead of ‘powder’?
Thanks again for another great recipe!
Wholesome Yum M
0Hi Amy, I have not played with spices in this bread, but you can let your imagination take over here! I’m sure caraway seed was delicious! Psyllium husk really needs to be powdered to get the best results. If you don’t have that on hand, but just have psyllium husk you can send it through a blender and powder it on your own.
Merja
0Great recipe! Thank you! I love how the slices stay whole! Will it work the same if I would replace the coconut oil with butter? Not really fan of coconut taste
Jacqui
0I love this recipe and have made several times with psyllium husks, not powder. It’s so yummy and lovely texture.
Wholesome Yum M
0Hi Merja, Yes you can use butter instead!
Nevaida
0I ran out of bread and now out of Flour. But have lots of Almond, Coconut flour, but we are short on eggs. We have lots of egg whites. This will be fun. Tomorrow I try to bake Almond bread. (I’ll use the bread maker on the quick cycle).
Tracey
0How many carbs per serving?
Wholesome Yum M
0Hi Tracy, Complete nutrition information is found in the recipe card, but 1 slice is 3 net carbs or 5 total carbs.
Judy
0Hi! I just made this bread and it did not rise at all. It is only about an inch or so thick 🙁 double checked my ingredients… not sure what I did wrong.
Wholesome Yum M
0Hi Judy, I’m sorry your bread did not turn out as hoped. Please check and verify that your baking powder and psyllium husk are within their expiration date.
Jeanne Abrie
0Yummy bread that doesn’t taste eggy!! Really good!
Christine Gurrera
0HI I made this bread – it was great! Do you have the full nutritional value on it it – I track my sodium – it seems low based on the ingredients. I compared it to the Trader Joes gluten free bread I have been eating – OMG – I will not be eating that again – this was easy to make, tastes better and so much healthier, lower in calories, carbs, and I believe just about everything else! Love it!
Wholesome Yum M
0Hi Christine, I’m thrilled you love the bread! We don’t generally track sodium on keto, however, if you are interested, you can enter the recipe into an online recipe calculator for the full nutrition facts.
Ukazi
0Wow its so good & easy! Loved it but kinda dry, I just added Jam/honey with its perfect with my chai in the morning! Thank you
Yi-Rung Lin
0I’ve tried this recipe. It is a good one! The texture tastes between cake and toast, but not bad at all. Thanks for sharing this recipe.
peder mageroy
0Press with your hand you say to form a rounded top??!! This batter with 2 cups of flour 4 eggs and a half a cup of water turns into a very runny batter, runnier than pancake batter, how can you flatten form a runny batter with your hand?
Wholesome Yum M
0Hi Peder, Did you happen to watch the video in the recipe card so you could see the texture of the bread batter? The psyllium husk absorbs a lot of that moisture, so it becomes “shapable” when in the pan. It should not be a runny batter by the time it is transitioned to the baking pan.
Jody
0Does it have a strong smell? Mine does. I’m not sure if it’s ok to eat??
Wholesome Yum M
0Hi Jody, Your bread should not have a strong smell. Is it possible you used baking soda instead of baking powder?
Dede
0Where are the ingredients measurements which contains xanthan gum ? and why the video outside different from the blog here ?
I’m very sad
Wholesome Yum M
0Hi Dede, This recipe doesn’t contain xanthan gum. The video located in the recipe card shows the recipe in the post. The video on the right rotates through different recipes. I’m sorry if this created any confusion for you.
Anna
0I really want to try this..but I only have almond flour, can this be made with just almond flour?
Wholesome Yum M
0Hi Anna, I’m sorry, but the psyllium husk is essential in this recipe. It helps to create the bread texture, lightness, and pliability.
Caroline Betancourt
0I made this without Psyllium Husk. I had Xantham gum and ground Flax Seed which I substituted for the 1/4 cup of PH. I also added a little melted butter to the melted coconut oil and less salt. I forgot I added a little yeast to try to get it to rise more but it didn’t rise much more. Because I added yeast I used about 1/2 the baking powder and it turned out pretty decent. I ate it warm with butter and a drizzle of natural honey. YUM! It only took 45 mins to cook. Delicious!
Elizabeth C
0HI Caroline, how much of each of the xanthum gum and flax seed did you use to replace the psyllium husk powder? I don’t digest psyllium well.
Evie
0Would I use 1/4 c coconut oil that is already in liquid form. Thank you
Wholesome Yum M
0Hi Evie, Yes, you can use coconut oil that is already in liquid form. Be sure to check out the video for the bread dough’s texture before baking. If yours is drier than it shows in the video, you can add a tablespoon of extra coconut oil.
Becca
0Delicious thank you!!
Christine Ledig
0We LOVE this bread! I always double the recipe, and as my husband just became diabetic, I add a few more things to fiber it up! I use a 1/4 cup of a combo of psyllium husk powder and psyllium husks and then about a quarter cup or slightly more of a variety of seeds and nuts (black and natural sesame seeds, chia, sunflower seeds, pepitas, and hemp hearts). It’s sturdy, delicious and a perfect vessel for cheese, sandwich meats, pb and j, avocado toast or just dipping in olive oil and balsamic!!!! Soooo yummy!!!