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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
Sarah
0Is it possible not using baking powder for this recipe?
Lane
0Sarah- Not sure if you’re asking for the same reason, but I was concerned about the corn in the baking powder (My friend has a corn allergy). If that’s your concern, you can make your own using 2 parts cream of tartar, one part baking soda, and one part starch (I used arrowroot). This makes a direct sub for the baking powder.
Wholesome Yum M
0Hi Sarah, Unfortunately not. The bread won’t rise without the baking powder.
Charlie hynd
0Great recipe, my loaf was just a bit flatter than the one shown but I did add a quarter cup of desiccated coconut to mix.
The bread slices well tastes great and works with thin slices of meat, cheese, smoked salmon, peanut butter.
I will make one of these loaves weekly as I work to reduce weight after being assessed as pre-diabetic.
Dan Ciriani
0I love this recipe! I couldn’t find psyllium husk so I substituted with milled flaxseed. The bread is delicious. One slice keeps me going for hours.
Paul Gardner
0First, texture and flavor were wonderful. My only concern/question is what I might have done wrong because the bread did not rise at all. I made your pound cake and it rose beautifully but this didn’t. Please advise
Wholesome Yum M
0Hi Paul, First thing to check is that your ingredients are all fresh and within their expiration. Most commonly, it’s the baking powder that’s out of date. If that is not the case, then I suggest whipping your eggs. You need to get as much as into them as possible to add volume to your bread.
Jill
0I have only one word for this bread WOW!!!!! THIS IS THE BEST
Sonya
0Really good texture and crust and slices well but far too egg. It tastes like eating a well-cooked omelette and gets worse when it is toasted. Lose the eggyness and it would be great.
Neha
0Hi, I have just made this and it’s beautiful (I substituted coconut oil for butter and Psylium Husk for Xantham Gum). Is there a way I can use less saturated fat? Would it be possible, for example, to substitute the oil/butter for avocado or something else? I can’t afford to waste almonds right now so I thought I’d ask before trying it out!
Roxana
0Made this bread in the bread machine, quick setting and dark crust. Unfortunately to me it tasted too much like egg. My mother on the other hand liked it. Thanks for the recipe!
Wholesome Yum M
0Hi Neha, Avocado oil may work, but I have not personally tested the recipe this way.
Michael Bailey
0For those of us less accomplished with the desired “feel” of the cooked crust, could you tell me the internal temperature (instant digital thermometer) at which the bread is fully baked?
Wholesome Yum M
0Hi Michael, Do the toothpick test, if it comes out clean then let it continue baking for another 10 minutes. See the ‘How to Make Sure Your Low Carb Bread Recipe is Done’ for more details.
Jane
0Hi, I like a lot of other people cannot access the video, there is nothing to tap on and there is no setting in Chrome that allows you to change from ‘reader mode’. I’ve tried on my tablet, Chromebook and a Windows desktop PC all running Google Chrome. It’s a shame as I was intending to sign up but there’s no point if the videos don’t work. 🙁
DM Trolan
0I couldn’t find the video either so I went to Youtube searched for Wholesome Yum and found the videos. However, The vids are high speed with no narrative but they will show how the ingredients are assembled.
Wholesome Yum M
0Hi Jane, I am sorry you aren’t able to view the video. It sounds like you may have some software installed that would prevent videos from populating.
Linda
0I just made this today and all I can say is WOW!! It was so very good! My neighbor came over and wanted to try it—she loved it too!!!! Thank you so very much for sharing with us!!
charles
0Great recipe, I changed 1/2 cup of almond for coconut flour, we just had our first fried eggs since we started keto
Joan Ferre
0Hello, I am excited to try your recipe for this bread. I can’t use anything coconut, what can uses instead of the coconut oil? Also I am unable to find the tag to tap on the videos. What does it look like and where exactly is it?
Wholesome Yum M
0Hi Joan, You can use butter in place of the coconut oil in this recipe. The video is located directly above the recipe in the recipe card. If you cannot see it, please make sure you are not viewing the website in ‘reader mode.’ You can verify this in your internet browser settings.
Linda Ann
0Hi Maya,
Do you think ground-up chia seeds would work as a substitution for the psyllium husks? It is what I have on hand and it is more than an hour away to go to a shop where I could procure the psyllium husks.
Thank you.
Linda Ann
Wholesome Yum M
0Hi Linda, I’m sorry that won’t work. Some readers have reported success using flaxseed meal instead, but not chia.
Kay
0Yasss, finally a bread that turned out right!!! This recipe is good and it didn’t turn purple. I used my air fryer and it cooked evenly. Thank you so much.
Brenda Cassel
0Best bread ever!
Janet
0Very good. Lots of important information. Thank you!
krissy
0Is it possible to replace the eggs with flax eggs?
Wholesome Yum M
0Hi Krissy, I have not personally tested this, but other readers have reported having success with using flax eggs in this recipe.
Tonya
0OH MY GOODNESS!!!! This is awesome! I can not tell you how happy I am that I found this recipe. I think I could have cooked it a little longer since I only did 60 min. but its still the best keto bread I have ever made. The only thing I added was a small amount of Bagel seasoning into the recipe and took out some of the sea salt to compensate. I think next time I will also put it on top before I bake it. Thank you so much! I just made homemade strawberry Jam and almond butter and I cant wait to have PB&J tomorrow! My husband will not eat it because he is afraid of the psylum husk giving him diarrhea, but I’m glad I don’t want to share anyway! LOL
Shannon
0What happens is I eliminate the psyllium husk altogether? Or what substitute could I use instead?
Wholesome Yum M
0Hi Shannon, The psyllium husk is what gives the recipe its bread-like texture. The recipe will work without it (plus a little extra almond flour to compensate for the psyllium), but it will be denser and less pliable. If you would like to try a substitution, some readers have reported success subbing the psyllium for flaxseed meal. Best wishes!
Kay
0Hi how do you ensure you don’t get the purple coloring?
sasha
0it does not take form in the bread machine
Wholesome Yum M
0Hi Kay, Certain brands seem to cause the purple color. This is the brand of psyllium husk I use.
Nakitta
0I have whole psyllium husk, can I use that?
Wholesome Yum M
0Hi Nakitta, Whole husks won’t give the same end result. Run your whole husks through a food processor to powder them and it will work.
Helga
0This is fantastic! Took 3 minutes to mix (I just used a fork) and 1 hour 10 to bake through- and it’s so tasty and slices so well. The only thing I substituted was I didn’t have the husk stuff so I used flax. But so easy and just delicious.
Meg M
0I made this bread, substituting butter for coconut oil and finely ground flaxseed for the psyllium husk. It turned out perfectly! My first foray into keto baking and I loved how it had that hearty brown bread feel to it. Will make this again!
Amy
0What if I don’t have Psyllium husk powder?
Wholesome Yum M
0Hi Amy, This recipe needs the psyllium. If you don’t have any on hand, then I suggest trying my similar Flaxseed Bread.