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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
Heather Fabries
0Hello, I am new to Keto and need to try bread recipes. However, I am allergic to coconut. What can I replace it with in this recipe? Also, do you have other recipes that don’t have coconut in them? Thank you.
Wholesome Yum M
0Hi Heather, The best substitution for the coconut oil in this recipe is butter. This is the only loaf of sandwich bread that doesn’t contain coconut flour, but I do have 90 Second Bread, Blueberry Bread, and Fathead Dinner Rolls that don’t contain any coconut.
Angela
0Thank you for sharing your recipes!
Can I replace the psyllium husk with xanthum?
Natalia
0Made this yesterday, my bread turns out beautiful, but it doesn’t taste good because I think the recipe here uses too much baking soda, 1 tablespoon of baking soda as follow in this recipe… I feel like I can taste the tingling on my bread when I eat it. I think it’s coming from too much baking powder.. wish I had just put 2 teaspoons of baking powder instead
Wholesome Yum M
0Hi Natalia, Did you use baking soda or baking powder in the recipe? Baking soda would definitely give your bread an ‘off’ flavor.
Wholesome Yum M
0Hi Angela, No, I’m sorry that will not work.
Catherine Smith
0Hey! We followed this recipe to a T- just replaced the eggs with flax eggs to make it vegan (which I’ve done in dozens of recipes now and never had and issue). The bread never cooked in the middle and flattened when I took it out of the oven (we left it in for even more than the recommended cook time) so we think the dry/wet ingredient ratio was off. Maybe consider posting the weights VS volume measurements?
Have no idea what went wrong 🙁
(we are currently trying to make crackers out of what’s left)
Wholesome Yum M
0Hi Catherine, I am sorry you had a negative experience with this recipe. Hopefully, you were still able to use what didn’t work out as crackers. The amount of psyllium husk has been adjusted on the metric version of the recipe since this comment was left. Flax eggs do often require a longer baking time, so be prepared to leave it in the oven for longer than the bake time I have listed in the recipe.
Alejandra Losada
0Hi, I just made the bread following instructions but the bread doesn’t grow. It’s very flat.
Wholesome Yum M
0Hi Alejandra, Expired baking powder is usually the culprit to flat bread. Make sure yours is within its expiration date.
Naleta Porter
0I have just made this bread it is absolutely delicious. I am sick to death of eaten eggs – I’m starting to turn into one. To have bread with avocado, tomatoes, or even mozzarella cheese for breakfast is a big difference.
LadyJ1225
0Wow, this bread is amazing! It is easy to throw it all together in a matter of minutes and is not fussy at all. It bakes up beautifully and slices well. It has a nice crumb to it and holds up well for sandwiches, toast or just about anything you would want to use bread for. I like the fact it is made without yeast, since it is in short supply right now. And I was worried about the coconut oil in it as that is all I could smell while it was baking but you don’t taste coconut at all. This bread recipe is definitely one of my favorites – thank you = )
Jessie
0My bread is wet even after I extended the time for another 10 minutes. I used a bread machine in the ‘quick’ setting. It tastes eggy even though I reduce the eggs to two. I wonder what I did wrong…
Wholesome Yum M
0Hi Jessie, Altering the number of eggs changes the recipe. Eggs provide structure and texture to bread and baked goods. I assume your bread will take longer to bake and will be denser in texture.
Alicia
0Hello! Thanks for the wonderful information! I can’t wait to try this recipe.
I have some instant yeast packets in my pantry and was wondering if that could be used as a substitution for one of the ingredients!
Thanks!
Bee
0Hello!
May I ask if it is possible to replace coconut oil with canola or olive oil?
Wholesome Yum M
0Hi Bee, The best replacement for the coconut oil is butter. I don’t recommend using canola oil, and I have not tested this recipe with olive oil.
Wholesome Yum M
0Hi Alicia, What are you looking to sub in this recipe?
Carri
0Hi, I was looking at your Keto Low Carb Coconut bread recipe (the one with all the different seeds). Unfortunately I was put off by all the eggs and wanting to avoid an eggie taste. QUESTION: Can I add seeds to THIS Almond Flour Bread recipe? And if so, how much? Can I vary up the seeds like in the Coconut bread recipe? I love seeds, nuts and course grained bread. I would be in heaven if I could make this bread with a lot of seeds or nuts. Thank you!
Wholesome Yum M
0Hi Carri, The two loaves of bread are quite different. The coconut flour-based bread is much more moist and therefore, holds the seeds in place better. The almond flour and psyllium husk bread is much drier and won’t do as well with the addition of nuts and seeds. If you would like to try it anyway, I think it would best to just coat the top of the loaf with your desired nuts and seeds before baking. Enjoy!
Stacey Hunt
0Mine didn’t rise. Maybe my baking powder was bad? It was so flat! HELP!!
Wholesome Yum M
0Hi Stacey, Baking powder is a common culprit. Be sure to check the expiration date.
Miren Lacson
0What can you substitute for physllium husk?
Wholesome Yum M
0Hi Miren, Psyllium husk gives this bread a very familiar texture to conventional bread. I don’t recommend replacing this ingredient, however, many other reads have commented that they use flaxseed meal and it turns out.
Alice
0Thanks for the recipe! It’s great and I used a bread machine by adding 1 1/2 tsp yeast and 1/2 tsp sugar! I am wondering is there any recipes to make keto bread without egg?
Wholesome Yum M
0Hi Alice, All the keto bread recipes I’ve ever made contain eggs, but you can try flax eggs for this one. Let me know how it goes for you.
Alice
0Hi, I tried with flaxseed meal (1 egg = 1 Tbsp flaxseed meal and 3Tbsp water). The bread was good but not floppy and inside remain a bit wet. I am glad if anybody has a suggestion!
Wholesome Yum M
0Hi Alice, Did you bake for the full 70 minutes and do the toothpick test?
Alice
0I cooked for 1 hour 30 mins in bread maker.
Tiffany
0Hi! I Can’t wait to try this, I was wondering- can you use all-purpose gluten free baking flour instead of almond flour? (I don’t have any almond flour in my pantry right now but have the GF flour, so wanted to ask before having to go and buy almond flour if need be). Thanks!
Wholesome Yum M
0Hi Tiffany, GF baking flour contains totally different ingredients (rice, tapioca, and other starches) which would behave very differently from almond flour. I do not recommend using GF flour. You can order almond flour here if you need to get some.
Esther Walker
0can this be made in a bread machine or do you have any keto bread recipes that can be?
Thank you for all that you do
Esther
Wholesome Yum M
0Hi Esther, You may be able to make this on the ‘quickbread’ setting of your breadmaker, but I have not personally tested this. Please let us know how it turns out if you decide to give it a go.
naomi
0Hi, is there an alternative to baking powder which doesn’t contain any form of starch? i have a really high intolerance to starch.
Wholesome Yum M
0Hi Naomi, Baking powder needs a starch to keep the chemical reaction from happening immediately. Try an online search for a baking powder alternative, I believe there is a way to use baking soda and lemon juice, but it’s not something that could be stored and used for later. Best of luck!
Betsy Love
0I’m just starting on my diabetes journey (I’m insulin free so far and intend to stay that way). I made this bread last night and wow!!! YUMMY! The texture was great, the flavor delish…not eggy at all. I will be making this one again and again! I made a couple of modifications: I don’t care for psyllium husk in keto bread so I used 1 TBS of xanthum and 3 TBS of flax meal. I also added 1 tsp of yeast just to give it that yeasty bread flavor.
Ed
0Hi there, I baked the bread but I don’t know – the taste was off and the bread came out purple? I don’t know if it was the husk powder. Any thoughts on why the color?
Wholesome Yum M
0Hi Ed, The bread turned purple due to the psyllium husk. Some brands of psyllium can react and change color, but it will not affect the final flavor of the bread. It is safe to eat. If your bread tastes “off” then I suggest checking the rest of your ingredients to make sure they are still within expiration.
Trina Taylor
0I used flaxseed instead of psyillium husk. Will let you know how it turned out.
Barb Tornquist
0I am highly allergic to coconut oil what replacement do you recommend?
Wholesome Yum M
0Hi Barb, You can use butter in place of coconut oil.
Colleen M Lusetich
0in the middle of making bread I ran out of sea salt…used Himalayan pink salt. should I be worried?
Wholesome Yum M
0Hi Colleen, No need to worry, your bread should still turn out fine.
Marion Stewart
0Hi, just waiting for the ingredients to arrive. Where in the oven do you put the loaf, please?
Wholesome Yum M
0Hi Marion, Center rack is perfect!