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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
Hezakiah S Levinson
0To many ads blocking finding the recipe. Love to try it IF I could see it.
Wholesome Yum M
0Hi Hezakiah, Thanks for your feedback. Ads 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, along with other perks.
jenhatley07@yahoo.com
0This is great!!!
Lisa
0I just had a look at the recipe and I noticed that it uses egg yolks instead of egg whites like the video. Could you clarify the correct number of egg whites we should use?
Wholesome Yum M
0Hi Lisa, This recipe uses 4 whole large eggs. The eggs are already beaten in the video, which may have caused confusion.
Al Garrido
0Do you tnink we could add a little bit of sweetness to the bread? This would add some extra flavor and no carbs or extra calories. Maybe one or two tablespoons of monkfruit or stevia? Would that change the makeup of the bread?
Wholesome Yum M
0Hi Al, I think the bread would still turn out well with the addition of sweetener. Be sure to check with your brand of stevia or monk fruit, those sweeteners can be quite concentrated and 2 tablespoons may be too much!
betty scott
0Hi; I read somewhere to add 2 tblsp. coconut flour to keep the moisture down. Do you agree? I haven’t tried it yet — tomorrow. So appreciate this site, thank you. I am more interested in low carb than Keto; which is a bit too low for me.
Wholesome Yum M
0Hi Betty, I have not tested this. Please let me know how it turns out if you decide to try it.
Mo
0Hi do you think xanthan gum would work in place of the baking powder? And olive oil butter in place of coconut oil? Thanks in advance.
Wholesome Yum M
0Hi Mo, xanthan gum will not work in place of baking powder, they do two very different things in a recipe. You can, however, sub olive oil butter and coconut oil.
Mary Craven
0can’t view video I have taped on every picture and do hove a place in browser to turn off browser reader mode
Wholesome Yum M
0Hi Mary, ‘Reader Mode’ is something that is in your internet browser settings. It will strip the page down to whatever the text is only and prevents the recipe cards and videos from being viewable on the page.
Gulraiz Husain
0The bread came out really like the way it should. Hard crunchy top and soft from the inside! I put in all the ingredients but substituted coconut oil. Instead I used butter as my daughter is not a great fan of coconut flavour.
Thank you for introducing me to keto bread it’s going to be a great favourite.
Mary Craven
0I spent 1/2 hr trying to find where to tap on video and taped on every picture in and out of recipe card. I went to browser settings and could not find browser reader mode anywhere Please help me
Wholesome Yum M
0Hi Mary, ‘Reader Mode’ is a setting located in your internet browser, it is not something that can be found or changed on the website. Check the settings for your internet browser to see if you have ‘reader mode’ on.
Natasha Cox
0I love the taste of this bread and that it only needs 4 eggs. I’m having trouble getting it to rise and be fluffy like in the picture. I used a hand mixer to make bubbles but still too flat and dense. Any tips?
Wholesome Yum M
0Hi Natasha, Make sure your baking powder is within its expiration date. That is the most common reason for flat bread. You want to work in as much air into the batter as possible, so feel free to whip the eggs a bit before incorporating as well.
Jacqui
0Thank you so much for this recipe. I used olive oil instead of coconut oil. Turned out really yummy, even my flat mate said it tasted amazing. ❤️
Vanita Patel
0Is it possible to substitue all of the eggs with flex meal? I do not eat eggs.
Wholesome Yum M
0Hi Vanita, Yes that should work fine, but you may need to adjust the bake time.
Umair
0Thanks for this recipe, I just had one concern regarding it. The use of baking powder with cornstarch or potato starch. Does that still qualify for paleo? My main concern is avoiding blood sugar spike as I’ve heard it can cause it. Feedback regarding that would greatly be appreciated. I will def try the recipe then. Thanks!
Wholesome Yum M
0Hi Umair, Technically, cornstarch is not paleo. It is a scant amount that prevents the baking powder from reacting immediately. There are a few homemade recipes online if you prefer to skip the corn completely. Baking powder does need a starch to keep the reaction from happening, so most DIY versions will either contain tapioca starch of potato starch. Best wishes!
Rodney Shedenhelm
0How runny or stiff should the batter be.
Wholesome Yum M
0Hi Rodney, The batter is pretty stiff. Check out the video in the recipe card for a visual on what it should look like. If you cannot see the video, you may need to turn off your browser’s ‘reader mode’ to be able to view it.
samechick
0Just made this today, let it mix in the stand mixer for a good few minutes like suggested. Used butter instead of coconut oil and it came out perfectly.
Thank you so much for this recipe!
Samela
0Just baked this bread for the 4th of July. It was AWESOME! So fast, so easy. I baked it 70 minutes, turned off the oven, and left it in for 5 minutes more. It was PERFECT. I’m going to bake it again…and again. Now I’m inspired to bake more Thank you!
Samela
0I haven’t baked bread in years, so I am planning to bake this one. I am grateful to read all these tips before I begin, too. Thank you. However, I take issue with your description that it is just 5 ingredients…I counted 7!
Maya | Wholesome Yum
0Hi Samela, Salt and water are not counted in ingredient counts by convention, because they are always available. I hope you enjoy the bread recipe and come rate it once you have the chance to try it out.
Emma Franklin Wilson
0Can the water be replaced with heavy cream in this recipe? Thank you!
Wholesome Yum M
0Hi Emma, No, please use warm water. Heavy cream will change the final texture of the recipe.
Sarah Celine
0I have made this bread several times and it’s delicious but I just can’t get it to rise!!! I checked my baking powder is not expired. I used butter instead of coconut oil but otherwise I followed the recipe to a T. I even experimented with adding some yeast and that didn’t help it to rise. I am mixing as hard as I can by hand but I’m wondering if this requires an electric mixer? Any tips are appreciated!!! 🙂
Wholesome Yum M
0Hi Sarah, You want to create as many bubbles as possible in the batter. You could probably do this by hand, but you may get the best results with a mixer.
Mimi zainal
0Hi… Is it ok if I use olive oil instead?
Wholesome Yum M
0Hi Mimi, Butter works as a great replacement for the coconut oil. I have not tested this recipe with olive oil, so I’m not sure how it will turn out. Please let us know if you decide to try it.
Dorothy Price
0I made my first loaf today I was concerned because the batter was really thick and sticky. But I got it in the pan and worked with it pressing and trying to smooth but it kept sticking to spoon. Overall it came out great the 70 minutes was enough to cook it thru OMG!! I’m in love. I’m a diabetic who the doctor has kicked off bread this is a Godsend. Thank you.
Loraine
0I look forward to giving this recipe a go!!
I will definitely use a mixer and watch the timing, thanks for all the other tips too.
I am not a bread-maker, although I am adventurous?
We’ll see!
Loraine.