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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
terry
0Great recipe! I yeasted it and it came out beautifully –just used that 1/2 cup warm water with the yeast. I had to fight the regular-bread-eating family off! 🙂
April
0Hey Terry, how much yeast did you use?
bardos
0Could not find any video on this page
Wholesome Yum M
0Hi Bardos, The video is in the recipe card. If you can’t see the video, check your browser settings to make sure you aren’t viewing the website in ‘Reader Mode’.
Maureen VanHook
0I love the bread. However, I used the exact Psyllium powder suggested and mine still turned out purple. It doesn’t matter to me if the bread is purple … It’s still good : )
Malou Fajardo
0Can I add instant yeast?
Wholesome Yum M
0Hi Malou, I have not tested this recipe with yeast. Please let us know how it turns out if you decide to try it. You might like my keto dinner rolls which use yeast.
Richard
0I literally followed this to a T and the mixture was a soupy mess…
Wholesome Yum M
0Hi Richard, I am sorry this recipe didn’t work out for you. The mixture is more like a batter than traditional dough. Did you happen to watch the video for the recipe to get a visual on what it should look like?
Stephanie
0Other recipes that call for psyllium husk say you can use a couple more TBS of Almond flour instead. Can it be done with this recipe?
Wholesome Yum M
0Hi Stephanie, Psyllium Husk gives the loaf a more bread-like texture. If you don’t have psyllium husk powder, you can try my similar flaxseed bread recipe instead.
Canadian Princess
0I tried the almond loaf tonight and it was good. It does not rise like the wheat loaf and a tad heavier. For the first try, this was good. Now I do not feel deprived any more. Mine came out slightly darker than your photo too. I also followed your recommendation and baked at 325 instead of 350. It was baked in one hour.
Kim
0So, you can use a 1/4 butter solid, then melted as a sub for coconut oil? Also, a tip regarding size of the loaf. I bake with yeast breads some and getting an 8.5×4.5 pan makes all the difference in the height of the bread. It might be a better size for this bread. Thanks! Can’t wait to try this!
Wholesome Yum M
0Hi Kim, Yes that’s correct. You can use butter in place of coconut oil. Measure solid, then melt for use in the recipe. Enjoy!
Paul Dupuis
0I have made this quite a few times. The last time I used two beaten eggs and for the other two, I substituted egg white with cream of tartar and beat it until it was meringue and then folded it into the finished batter. Made my loaf twice as high.
Paul
Kim
0Thanks for the tip, Paul. How much egg white/cream of tartar did you use?
Paul Dupuis
02 eggs with yolk out and 1 teaspoon Tatar
Jennifer
0I have ground flax seeds. Would it be an equivalent substitution (1/4 cup)? Thanks!
Wholesome Yum M
0Hi Jennifer, According to other readers, they are still using 1/4 cup of flax in place of the 1/4 cup of psyllium husk.
Karen
0I just made this today. I love it!! It was so easy. I realized I didn’t have the right coconut oil so used olive oil and it worked. Delicious!
Keto.kutty
0Just tried this today and really liked it! I was glad this recipe needs only 4 eggs as my previous experiments with keto bread making resulted in bread with that excessive eggy flavor. I used a slightly toasted almond meal and it turned out amazing and soon after I baked it, I tried it with some peanut butter and it was like any other whole wheat bread! Soo good! Saving recipe for repeats!
Gerardo
0Like to ask, in the video you use egg whites and in the recipe ask for egg beaten, why the difference.
Wholesome Yum M
0Hi Gerardo, This recipe uses whole eggs beaten. It is the same in the video and the recipe.
Robyn
0I just bought a breadmaker to make my Keto bread I have been doing the 90 second microwave ramekins but is so much work for one piece of bread I thought the loaves would be more efficient use of time. Would there be any reason to buy a breadmaker to make my Keto breads? Your full loaf recipe seems so simple is there any advantage to breadmaker you say here that some of your followers use breadmakers with this recipe.
Wholesome Yum M
0Hi Robyn, A bread maker is not necessary for keto bread recipes. It doesn’t need to be worked like traditional wheat bread dough, nor does it need to rise or be kneaded. With that said, you can use a breadmaker for this recipe (use the quickbread setting) without any issue. Enjoy!
Jon-Paul Jones
0Can you use olive oil or do you have to use coconut oil. I guess the olive oil would make it a little bit crispier, I am going to print out the recipe and I haven’t tried it yet just thought I would ask first.
Wholesome Yum M
0Hi Jon, This recipe should still work with olive oil.
Daniel Smith
0Can I add some kind of nuts like pumkin, flax, sunflower?
Thanks
Wholesome Yum M
0Hi Daniel, I have not tested this recipe adding seeds and nuts but it should work.
Jodi
0I tried this recipe with a bread maker and in the oven and neither of my loafs of bread look like anything you posted……What did I do wrong???
Wholesome Yum M
0Hi Jodi, It’s possible that the dough could have been overworked in a bread maker. It’s best to use the “quickbread” setting if using a bread maker. I am not sure why the bread you made by hand didn’t turn out. Did you make any substitutions? Are you using fresh ingredients?
Sowmya
0Hi, Can i not add eggs? or replace eggs with something else? or may be just add egg whites?
Wholesome Yum M
0Hi Sowmya, Some readers have reported success with using flax eggs, although it may change the bake time. If you would like to try a recipe that calls for egg white only, check out this one for Easy Paleo Keto Bread.
Paul Otto
0I had no luck with flax eggs. It didn’t rise a bit. It stayed the same height as when I put it into the pan. I used fresh baking powder. I’ll try again today using real eggs. However it tasted great.
Noel Parker
0Maya, Can we substitute powdered egg whites, rather than the dozen egg whites, with the Paleo Keto Bread Recipe, or can we substitute the powdered eggs with any recipes requiring eggs? I have not yet tried this recipe.
Wholesome Yum M
0Hi Noel, I have not tested this, but as long as your powdered egg whites can be whipped into stiff peaks, then it should work fine.
Paul Otto
0Is there any problem with using flax eggs in this recipe?
Wholesome Yum M
0Hi Paul, Other readers have had success making this bread with flax eggs, but the bake time may need to increase. Be sure to keep a close on your bread to see if it needs additional time in the oven.