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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
Sandy
0My husband is loving this bread, thanks!
He is wondering if I could add some pineapple to it? Your thoughts?
Wholesome Yum M
0Hi Sandy, Unfortunately, I don’t think this recipe would turn out with pineapple added to it. Not only would it no longer be keto or low carb, but it would also significantly change the ratios of the recipe. If you wanted to give your bread flavor similar to Hawaiian sweet rolls, then you could add pineapple extract, but not the actual fruit.
Sharon
0First time ever to make keto bread. Your recipe is very tasty with a perfect texture. Very easy to make. I took your advice and mixed it with my hand mixer. I used butter instead of coconut oil. I will definitely make this again. Thank you for sharing this great recipe.
Rhonda Wohler
0I made this recipe last night, and it seems to have turned out well. I had some slices this morning with butter, and I really liked it. I have since become quite nauseous… could that be a side effect of the psyllium husk powder? I’ve used psyllium husk in recipes before, but at much lower quantity.
Wholesome Yum M
0Hi Rhonda, Yes, it is likely the psyllium. If you are new to using psyllium or new to using it in larger amounts (i.e. for baking) this can happen. Your body should adjust to it, but it’s best to use moderation when enjoying baked goods with psyllium. Drinking extra water when eating foods with psyllium is also recommended.
Rhonda Wohler
0Thank you!
Genevieve
0I have never baked bread in my life. I can’t believe how easy this was and how well it turned out!! The texture is perfection and the taste is so good. I will make this once a week for myself and family. Thank you so much for sharing this!!
Bart
0I use this recipe to make my own muffins and they taste really great 🙂 I noticed that beating the egg alot with a kitchen machine helps it get the nice muffin texture. I let the kitchen machine make the egg creamy while i assemble and weigh the rest of the ingredients. It really rises alot out of the muffin tin as a normal muffin does. This does not happen if you don’t beat the egg until fluffy.
Back in the day when i made bread like this with another recipe it came out really wet, soggy and eggy and i didnt like it at all.
Pam Smith
0Is there a reason yeast is not used for making this bread?
Wholesome Yum M
0Hi Pam, I have not experimented with adding yeast to this particular recipe. Please share your results if you decide to try it! These keto bread recipes do include yeast Fathead Keto Dinner Rolls and Keto Garlic Cheese Bread.
Caramia Sommers
0Thank you so much! This is a wonderful recipe. So satisfying! This came out perfect the first time! I did what one reviewer said, whip two egg whites with a bit of cream of tartar and stir that by hand at the end. I also used butter. I made two loaves; and the second one I also did what another reviewer said, add one cup of shredded cheddar and 1/4 c. pickle juice. Came out great! I have bread!!! So happy!
Judy G
0Thank you for the recipe! I’ve made it twice since restarting Keto last week (Covid carbs led to unwanted weight gain for husband and self after doing a year on keto with good results. On the last keto diet we chose not to eat anything that approximated bread, to retrain our way of thinking about food. But this time, as I think we are in it for the long haul, I decided to look up some bread and cracker recipes, and found this highly rated one). I made a few small changes on my second try, which I think improved the texture and taste. I ground my Psyllium in our electric spice grinder until it was a fairly fine powder. I also separated 2 of the 4 eggs and beat the eggs whites with 1/8 tsp cream of tartar, and then folded them into the batter right before putting in the pan. I used melted butter for the shortening. I replaced 1/2 of the water in the recipe with finely diced pickled jalapeños and juice, and added about one cup of grated sharp white cheddar. It really is a delicious loaf!
Tam
0Hello. Thank you for posting a keto bread recipe but, unfortunately mine did not turn out great. I did mine in a bread machine and followed the instructions and even used the Now brand Psyllium. My bread came out mushy, purple, and had bits of grainy stuff. Didn’t like the taste too much either.
Wholesome Yum M
0Hi Tam, Sorry the recipe didn’t turn out as expected. Did you use whole psyllium husks or psyllium husk powder? Whole husks will give this bread a grainy texture. The psyllium is also why the bread changed color. It’s perfectly fine to eat, but the color change can happen with certain brands.
Kathy Strabel
0The batter was not firm enough to form a rounded top as directed in the recipe. It was more the consistency of cake batter. I followed the recipe completely, and my eggs were large size, but not super large or jumbo. Just large eggs. I used the correct amount of warm water and other ingredients. And the specified size loaf pan, but the bread did not rise at all. When completely baked, after the toothpick test and verifying the crust was hard, the loaf was still only about 1-1/2″ high. I cooled and then tasted the bread and I can say that it tastes just OK, has a texture similar to conventional cornbread . Maybe the eggs should be separated and the whites beaten and folded into the other batter ingredients? I can’t see this bread being used for a sandwich. I will try it toasted tomorrow morning with my breakfast. If it does not pass muster then, I will have some very nice bird food for the crows!!
Wholesome Yum M
0Hi Kathy, I am sorry this recipe didn’t turn out as expected. If your bread didn’t rise at all then you may want to check your baking powder to make sure it’s still within its expiration date. This bread does not rise like traditional wheat flour bread, but it should still rise. Psyllium husk powder is very absorbent, it should have left you with a thick batter. If it is not thick right away, you can let it sit for a couple of minutes on the counter to let it thicken. Did you happen to watch the video for this recipe? It should give you an idea of the consistency of the bread mixture before baking and the texture post bake.
Rashma’
0Excellent recipe that turned out just great.
After making it a couple of times, I added 1-2 tablespoons of coconut flour. It helped to make it a less ‘’spongy’” in texture.
Highly recommend trying this recipe as originally posted and then playing around with texture afterwards.
Thanks for sharing!
Kay
0Maya, I was wondering if you can use Eggbeaters instead Eggs for making the EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD) Thanks, Kay
Wholesome Yum M
0Hi Kay, Yes, but make sure you are using a fresh carton for the best results.
Masha
0Sadly mine had an off, heavily eggy flavor. : (
I followed the ingredients, measurements and instructions exactly as written, and even used the same brand of psyllium powder linked to in the recipe. My almond flour and baking powder were purchased/opened that same day, and eggs were fresh.
I let it rest overnight and found it inedible as is. I toasted two slices and put a generous amount of butter on one and macadamia butter on the other. Neither could mask the overcooked scrambled-egg flavor.
Even though I threw it in the trash, it did have a lovely crust and sliced up beautifully so I’m tempted to try again with 2 eggs instead of 4. Any other ideas? Thank you!
Maya | Wholesome Yum
0Hi Masha, Sorry to hear you didn’t like this one. While I don’t personally notice a major eggy flavor, palates vary and it might be that this one is just not for you. So far, the best keto bread I’ve ever had has been from my keto bread mix, and while it does use 4 eggs as well, I find it’s much less noticeable there, as the bread rises more and is less dense than this one. Or you might like my keto white bread recipe, which uses primarily whites and is more fluffy.
Catherine lees
0Hi Maya, I love so many of your recipes. I’m diabetic and know when I have had too many carbs so these recipes help me so much. One question though, is there a good substitute for psyllium husk? I tend to get stomach ache when I use it in recipes :O
Many thanks, and Happy New Year
Wholesome Yum M
0Hi Catherine, This recipe heavily relies on the psyllium husk powder for the texture and structure. If you would like to make bread without psyllium, check out this Flaxseed Bread, which produces similar results.
Alisa C Coble
0I just made this and LOVE the taste, I did butter instead of coconut oil and followed some of the tips to separate two eggs and whisk them then fold in, but I made two loaves and cannot get either to rise. What can I do to get this to rise? It’s too flat to really be used as loaf bread. Any help?
Wholesome Yum M
0Hi Alisa, Please check the expiration date on your baking powder. That is a common issue with bread not rising.
Lourdes Winter
0I made this last weekend. This is my 3rd or 4th attempt at making keto bread. Prior recipes I tried included coconut flour, which gave it a flavor that didn’t seem right to me (even though I love coconut), and the textures weren’t quite right. On the other hand, this recipe gave it a nice, nutty flavor, not too different from a VERY expensive (true) keto bread made w/similar ingredients I’d bought recently for $10 for a tiny loaf. I froze the sliced leftovers – can be heated or toasted & served like regular bread. Even tho the loaf is a bit “shorter” in height than a regular loaf, you can’t beat this. Thanks! I love your website!
Trisha
0This didn’t rise for me at all. It also tastes a little grainy. I used regular canola oil – is that the reason? It can’t be the baking powder. I opened it fresh after seeing some of the comments.
I did keep in the psyllium husk powder.
Wholesome Yum M
0Hi Trisha, I am sorry this recipe didn’t turn out as expected. If the recipe is grainy, then it may be due to the type of almond flour used. I recommend only using “fine” or “superfine” ground almond flour. I don’t recommend using canola oil, but it shouldn’t be the reason the recipe turned out grainy.
Elise Belknap
0I really want to make this but I just realized I’m out of coconut oil. Can I substitute MCT oil? If so is the measurement the same?
Thanks!
Wholesome Yum M
0Hi Elise, No, sorry. MCT oil should not be heated above 320 degrees F, and also, this recipe requires a fat that is solid at room temperature. If you don’t have coconut oil, you can use butter instead.
DEANNA COX
0I’m wondering if anyone has tried the Walmart brand Equate Psyllium Husk Powder and if it worked well?
Pat
0I made this fabulous recipe 3 times to be sure about this. I’m not able to beat anything very much and the recipe said to beat it well to incorporate air. The wheels started turning. I put the room temperature eggs in the blender and gave them a good spin, the added the oil and water and upped it to the blend setting for about 30sec. Voila! Plenty of air and a light beautiful loaf.
I can’t thank you enough for this recipe. I have Celiac disease and learned to make gluten free bread years ago but after going KETO it had too many carbs. I had tried a multitude of recipes that didn’t make the grade for good bread. This is it!
Sasha
0I really wanted this to be my go to bread, but alas, the taste had that coconut overtone from the oil or soomething weird to me. The texture was nice, solid and usable but I just could not eat more than a few slices. On to the keto white bread to try I guess. I was hoping this easier to make bread would work out.
Melissa D Bodmann
0Hello Sasha,
I am not a coconut oil fan either. She does say above that butter can be substituted. I am going to try with butter and let you know.