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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
Ron
0this bread taste terrible and yes I followed the instructions to a “T”
Wholesome Yum M
0Hi Ron, Sorry this recipe didn’t turn out as expected. I have other bread recipes to try if you are interested. Here is a Flax Seed Bread and Here is a Keto White Bread recipe. I also have a pre-made Keto Bread Mix available.
Rebecca
0First time making this bread and it is simply delicious!
Thanks for the other recipes, can’t wait to make the blueberry bread!
Arden
0Thank you for this recipe. The bread is delicious.
Rebecca
0Can the psyllium husk powder be substituted with xantha gum? If so what would the ratio be?
Thanks Rebecca
Wholesome Yum M
0Hi Rebecca, I’m sorry, that won’t work in this recipe.
Rebecca
0Would you have a bread recipe that xanthan gum would work?
Thanks
Wholesome Yum M
0Hi Rebecca, This recipe for Easy Keto Bread and this recipe for Almond Flour Blueberry Bread both use xanthan gum.
Kirsty
0I really wanted to make this bread, but the recipe does not have any measurements or amounts and there is no set cooking time. As someone who has never made bread before this was very dissapointing 🙁
Wholesome Yum M
0Hi Kristy, All of these specifics for the recipe are located in the recipe card. If you cannot see the recipe card, please check your browser settings to disable any ‘Reader Mode’ or RSS settings you may have enabled.
Sage's mom
0This is my go-to recipe for gluten-free, low-carb bread. I love it so much that I make it every week religiously!
Patricia
0Maya, I love this recipe! I have made it nearly a dozen times in the past few months. The psyllium is key and a brilliant solution to the texture issue. I have also made it with a few small changes and a couple of variations. I prefer mine with avocado oil rather than coconut oil. I also made it with EVO once and grass-fed butter another time. I´ve also made it with a tiny bit of coconut milk, almond milk, or natural sparkling water, and a bit less warm water. I have added a minimal amount of flax, chia, herbs, or sesame seeds a few times. I have enjoyed all the variations. I like to sprinkle a few sesame seeds on top. I love it with little grass-fed butter, avocado, eggs, or sugar-free bacon. I cook a lot and routinely create recipes. I have experimented a lot with gluten-free, keto-type bread recipes, but this is by far my favourite. If you did not like it with coconut oil and moved on, try it with avocado or extra virgin olive oil. You are missing out on a delicious, super low-carb bread. Thank you, Maya!
Liz
0Did you use the same amount of avocado oil? I’m allergic to coconut and was wondering what subs I could use. TIA 🙂
Patricia
0Hi Liz, Just saw this. Yes, I’ve used the exact amount of avocado oil and it was delicious. I have used the equivalent amount when baking it with olive oil or grass-fed butter too. I just prefer this without coconut oil. I did the same for Maya’s ground flax version. Both are always huge hits, and have even delighted quite a few non-keto/low card, bread-eating visitors! Enjoy!
Kathi J
0Hi! My husband is diabetic and therefore needs to lower carbs. I am looking for some good recipes that will be a good substitute for the bread, tortillas, biscuits and pizza crust he is craving. If he (and I) are not used to “keto friendly” bread substitutes, do you think these recipes will be good enough that he (and I) won’t mind the change? I know some low carb and gluten free substitutes are just not palatable for some people who have trouble with the difference in texture, flavor, etc. Thank you
Wholesome Yum M
0Hi Kathi, This is a difficult question to answer. I don’t know you or how you normally eat. Low carb foods are not like conventional store-bought foods, but they are significantly more nutritious, especially to someone who needs to cut carbs. I have great homemade alternatives to all those foods you mentioned – bread, tortillas, biscuits, and pizza crust– but you have to be open to slightly different textures. Also, I have a line of sweeteners, flours, syrups, and baking mixes that will help you to make your transition easier. You can find these at WholesomeYumFoods.com. Best Wishes!
Cheri Lukacs
0Very good recipe. My husband loves it. Good for avocado toast. Thank you for sharing your recipe. It is now one of my favorites.
Joanne L McElhinney
0This recipe is awesome. The 1st time I made it, I had orange flavor psyllium husks. I liked it so much that I had to order regular psyllium husks so I could add everything bagel seasoning. I’m glad I didn’t add the everything bagel seasoning to the orange flavor, though.
Sarah S
0Help! This keto bread is so delicious but I cannot get it to rise! I have read the instructions, tips, and comments and I have tried making it multiple times and still have bread that is barely an inch tall and doesn’t rise at all. I tried it once with yeast even and it didn’t change anything. This last time I tried with an electric mixer instead of hand mixing hoping it would put more air in it like the instructions said, but it didn’t rise any more than before. Any tips please??!!
Wholesome Yum M
0Hi Sarah, Definitely make sure you are using fresh baking powder and psyllium husk powder in the recipe. Also, be careful not to overmix, as that can break down the bubbles you are trying to preserve in the recipe. Only mix enough to incorporate ingredients. I hope this helps!
lucy Bakker
0I was watching the waffle part then I missed it. I have bought the waffle maker as you had suggested but I wanted to see how you filled the waffle maker mine goes out while I am cooking thank you
Wholesome Yum M
0Hi Lucy, Which recipe are you asking about? This recipe does not use a waffle iron.
Leah R.
0Hi! Is there a way to make this bread in a bread machine? What alterations, if any would be needed? Thanks!
Ashley
0Could you add yeast to this recipe so it’ll rise better?
Wholesome Yum M
0Hi Ashley, Yes, you could try that. Yeast would primarily provide flavor, but the height would only slightly increase. If you add active dry yeast, you’d want to proof it first with water and inulin, and after mixing into the batter, cover and place in a warm place to rise for an hour before baking. If you want a taller, more airy bread, I recommend my keto bread mix.
Maya | Wholesome Yum
0Hi Leah, Yes, you can do that. I covered this in the FAQ in the post above. Just use the quick bread or gluten-free setting.
chaim
0Delicious bread- best I made
Do you have any ideas for adding in ingredients to it for people who eat it plain?
Wholesome Yum M
0Hi Chaim, You may be able to fold a small amount of cheese into the batter. Personally, I like adding flax or sesame seeds to the top before baking.
Kim Lamb
0Finally!!! Been wanting bread, but couldn’t find a recipe I liked. This is easy to make and delicious!
Mel E.
0The bread was lovely! I used butter rather than coconut oil. I used an electric mixer to get the eggs nice and fluffy, then added the melted butter. I added that mix to the dry ingredients, stirred in thoroughly and then added the warm water at the end. I wanted to make sure the bread would rise properly, and it did! It rose to about twice the size of the batter. I cooked it at 350 for about an hour and a half. Came out perfect. I’m thinking I might like to add some cheese next time I use the recipe, do you think that would work?
Wholesome Yum M
0Hi Mel, I have not tried adding cheese to this recipe. Parmesan would probably be delicious on top. I think it may work with cheese folded in but would use pre-shredded cheese to even distribute the flavors through the batter.
Ritzel
0It did not rise as much I expected. But it’s ok this is my first time making it. My husband has a craving for bread as he cut off normal bread because he is diabetic. I use vegetable oil instead of coconut oil. Maybe that’s the problem I will keep trying
Wholesome Yum M
0Hi Rizel, I’m glad you enjoyed the bread! You may want to double-check your baking powder and make sure it’s still within the expiration date.
Jo Barben
0My first time making keto bread , so I followed the recipe as closely as possible . I love the results!! If tastes similar to the Irish wheaten bread. As you said I kept needing to add another 5 minutes cook time until crusty and cooked through.
Rashma
0Definitely a 5 star!
Absolutely easy recipe that turns out amazing every time. Added some rye seeds for flavour.
I made a small adjustment of adding 1 – 2 tsp of coconut flour. It helped to reduce the spongy texture that was present without the coconut flour. Be sure to follow the directions and bake through till perfectly done.
Laura Zeller
0I looove this bread! It tastes amazing and is an option when I want a fast snack or something warm and transportable as a breakfast toast. The texture is moist and it has a rich flavour. People I’ve shared it with also appreciate it. The recipe is super quick and only has a few ingredients. Today am making one loaf and a second batch in muffin tins. Really great with herb or flavouring additions sweet or savoury.
Alison
0I have been on keto a couple of times before but I now have diabetes type 2 and this WOE will now for be life.
I used ground golden flaxseed/linseed in place of psyllium husk powder and added a 1/3 cup of whey protein. After looking at other comments, I whisked two of the egg whites and folded them in last and it did rise a little.
After it had settled the next day (I often found keto recipes taste better the next day for me) and tried it I was just awed -WOW real bread, the first time in nearly a year. I could never last on this WOE without help like this. Thank you so much for sharing.