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I 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.
Free Printable: Low Carb & Keto Food List
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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)
By
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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
Mara
0I made this bread again; and this time I added a 1/4 of shredded cheese and it came out delicious. I use the recipe with 6 eggs.
Maya | Wholesome Yum
0Yum! I have to try this with cheese in it, that sounds wonderful!
Lizette
0Is the texture eggy?
Maya | Wholesome Yum
0Hi Lizette, No, not at all!
Landry
0Bread is in the oven! Excited to try it 🙂 any tips on storing it? Counter, fridge, etc?
Maya | Wholesome Yum
0I usually store it on the counter wrapped like normal bread. It should last for about a week. 🙂
Wafa
0Maya, Thank You so much for this recipe. I made it as written with your suggestion of 2-3 Tbsp of psyllium husks and I am in heaven! Thank you so much! Being keto has been an amazing thing for me and my health but was truly starting to miss certain foods. This was so good and my family loved it too! Definitely a keeper for me. Thank you again! A quick question- if I halved the coconut oil, would that throw the texture off too much?
Maya | Wholesome Yum
0I’m glad you and your family liked it! It might be too dry with less coconut oil, and that does affect the wet/dry ingredient ratio, but you could try it. Usually I find psyllium recipes to be rather finicky with modifications, though.
Alison
0Hello, I made this bread today using hazelnut flour and it has worked out very nicely. Possibly a stronger flavour than with almond flour but I think it is pretty good. Very quick and easy to throw together too. Thank you for the recipe!
Maya | Wholesome Yum
0Thank you, Alison! I’m glad you liked it!
Sherry
0Hello,
I just got a new oven, should bake everything correctly, it’s calibrated right according to an oven thermometer.
At 60 minutes, the bread showed as done with a toothpick. Removed it from the oven and it sank down the center. I waited 15 minutes. Cut a piece off and it was wet, like not done in the center. I baked it 15 more min and it stayed the same. Is it supposed to be wet/moist like, maybe it’s oily from the coconut oil? If it’s supposed to be completely dry but moist, not wet, then something went wrong.
But the taste was amazing, really very delicious! But I was looking for a gluten free bread I can toast, spread with homemade Nutella, and bananas. I don’t think this one will work if I can’t get it dry to toast.
Thank you.
Maya | Wholesome Yum
0Hi Sherry,
It sounds like the bread needed to bake for longer. Sinking is the first tell-tale sign that it was not finished baking. Even when it passes the toothpick test, the top should get very crusty before removing from the oven. I’ve found that even with the same oven and correct calibration, the exact baking time can vary a bit. Unfortunately, it will not work the same way if you take the bread out, let it cool, cut it, and return it to the oven afterward.
I’m glad the taste was still good, at least. I hope you’ll get the chance to try it again with a longer baking time!
Cathy C.
0I subbed the almond flour out with homemade sunflower seed flour as I am intolerant of almonds. I also copied someone’s idea from watching a youtube video to make it more bread tasting (and smelling) and added one package of Fleischman’s Fast Active Dry Yeast and a 1/2 teaspoon sugar (which the sugar is all consumed by the yeast and helps it rise). I put in 2 whole eggs and 3 egg whites.
It was fast to mix up and get in the oven. Cooked it for 65 minutes and left out to cool for over 2 hours. Cut into 18 slices was 2g net carbs and did rise. Wish I could send you the pictures I took to add to this post.
It was nice with no eggy after taste. It definitely had a nutty type flavour. I may further experiment with this, perhaps adding caraway seeds, or cheese, or various savory spices.
Thanks for a great recipe!
Maya | Wholesome Yum
0Thank you, Cathy! I’m glad you liked it!
Dee
0I have been eating keto for few months and looked up so many bread recipes but yours looked the most doable and convincing. I must say this is the first time I baked bread.. ever and it turned out PERFECT!! I love you for sharing this recipe. I was a little apprehensive though because it looked rather thick so maybe a good point to indicate for new bakers like me. 🙂 Also, can I box and store in fridge (not freezer) for few days? Again thanks! I’ll be sure to try another one of your recipes soon when I am not feeling so lazy.
Maya | Wholesome Yum
0Thank you, Dee! I’m so glad you liked the bread. Yes, you can store it in the fridge or freezer. It’s even fine on the counter for a couple of days, too. I hope you’ll try more recipes!
kristin long
0I just made this. I did two things differently – I used butter because I was out of coconut oil and I made it in a muffin top pan to make hamburger bun sized breads. I LOVE it. This is the least eggy keto bread I have tried to date. Thank you!
Maya | Wholesome Yum
0Thank you, Kristin! Awesome idea to use the muffin top pan, I’ll have to try that myself!
Adam
0Can I substitute vegan eggs, for regular eggs?
Maya | Wholesome Yum
0Hi Adam, I haven’t tried that, it could work. Let us know how it goes if you do.
Diane P.
0I’ve baked 3 loaves of different grain free bread and this is the winner! The bread tastes a little greasy. Can I put less of the coconut oil in? If I use butter instead, does it need to be melted as well?
Maya | Wholesome Yum
0Thank you, Diane! If the bread is a little wet, it may need to be baked for a little longer. You could try reducing the coconut oil, but the bread may be dry. If you use butter, it would be the same amount, also measured solid then melted (just like the coconut oil).
Julia kelle
0Hi, can I replace the almond flour with pumpkin seed flour?
Maya | Wholesome Yum
0Hi Julia, I haven’t tried that, but I think you can!
Nosoyboy
0I have substituted ground flax seed meal and the bread tastes way better, slightly less rise but holds together great.
Maya | Wholesome Yum
0Thank you for sharing! Good to know!
Elaine Treacy
0Hello, I would like to try baking this bread using the “27” option in the recipe. Unfortunately, the recipe does not automatically update. I have had success updating recipes on another website. Would it be possible to reply with the correct amounts for 27 slices? Thank you, Elaine
Maya | Wholesome Yum
0Hi Elaine, Sorry that the serving adjustment isn’t working for you. It works when I try it so I’d like to try to reproduce it – can you please let me know what device you are on and what browser?
In the meantime, here are the amounts for 27 slices:
3 cups Almond flour
3/8 cups Psyllium husk powder
1 1/2 tbsp Gluten-free baking powder
3/4 tsp Sea salt
6 large Eggs (beaten)
3/8 cup Coconut oil (measured solid, then melted)
3/4 cup Warm water
Hope that helps!
Elaine Treacy
0Thank you for “27” measurements. I made the bread yesterday and was very pleased. Flavor and consistency are great! I did use egg whites from a carton for two of the 6 whole eggs.
I use an iPad with Safari as the browser.
Maya | Wholesome Yum
0Thank you, Elaine! I’m glad it worked well for you!
Elaine Treacy
0Thank you for the measurements; I’m going to try them out today.
I use an iPad with Safari as the browser.
Nosoyboy
0I wonder if ground flax seed could sub for the psyllium?
Maya | Wholesome Yum
0I haven’t tried it, but the texture would probably be different. Let me know how it goes if you try.
Amelia Kennedy
0Lovely bread, but I’ve just worked out that it’s cost me a fortune to bake in the UK – £13.50! The almond flour is so much – I buy from Amazon and use half a bag for the loaf. Any idea where I can buy this in the UK? Thanks for the recipe, so easy!
Bonnie
0Try sunflower seeds – they are about $7 less a pound for me. I grind them in a coffee grinder, and watch for the pieces that don’t grind fully. tho they just add texture, anyway! 🙂 It may be greenish when baked, but still OK!
Maya | Wholesome Yum
0Hi Amelia, I’m glad you liked the bread! I usually use and recommend this almond flour.
Carla
0Why not ghee, instead of butter?
Maya | Wholesome Yum
0Hi Carla, The recipe uses coconut oil, and I offered butter as an alternative – but ghee will work, too!
Lara
0My bread has come out black! What did I do wrong?
Maya | Wholesome Yum
0Hi Lara, I’ve never had that happen. It’s hard to say what went wrong without being in the kitchen with you. Was it in the oven too long (or at too high a temperature) and burned?
Clementine
0Just made this fantastic bread, and ate it toasted with avocado and tomato. Brillant!!! First time I’ve enjoyed anything resembling real bread in a while. Thank you!!!
Maya | Wholesome Yum
0Thank you, Clementine! Avocado toast sounds awesome on it.
Donna
0I’ve seen some recipes that call for blanched almond flour and others that don’t. What is required for this recipe? Is it in here and I just missed it? Does it matter?
Maya | Wholesome Yum
0Hi Donna, For most recipes, either one works but the texture is different. Blanched almond flour almost always works better and creates a better texture in baking recipes. It matters less for something like breading. I’d definitely recommend finely ground blanched almond flour for bread. I like this one or this one.