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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
Ashley
0This is the best bread yet! I’ve made several recipes and they are never a great replacement. This is perfect in taste because of almond flour and the little bit of psyllium holds it together. The only sad part is it didn’t raise much but gluten free, low carb, yeast free rarely does…
Becky
0This is a great bread recipe!!! I’ve tried many and finally realized that keto bread makers posting on YouTube are obsessed with EGGS – 6 – 7 in one loaf!!! This is just the right amount of eggs. Other recipes have a half cup of butter/coconut oil, this has one quarter cup of coconut oil. And it made a whole loaf 8″× 4″, a small perfect loaf. Also, thx for making this w/o any wheat, gluten or otherwise. So many want to make keto bread with wheat??? Wheat is bad for pretty much everyone even if they are not aware of it.
Sharmeen Maskati
0Hi! At what temperature do I set the oven to bake the bread?
Maya | Wholesome Yum
0Hi Sharmeen, It’s 350 degrees F. This info is on the recipe card above and you might have missed other details if you didn’t see this, so scroll up to ensure success with this recipe. 🙂
Sonia C Neres
0Why you don’t give an easy way to the recipe?! It is annoying to find it on the page.
Kitty
0Lol I always look for that button! I don’t want to read through how you and your granny would make this on Sundays and it was a favorite at the reunion picnics lol Always look for the button, a lot of people must have complained because now it’s on most recipes.
Maya | Wholesome Yum
0Hi Sonia, At the top of the page is a “Jump to Recipe” button that you can tap to go straight to the recipe card. I have lots of tips in the post above it though, so I recommend reading those to get the best result.
Michele
0Have made this twice in a breadmaker (my boyfriend has one & really wanted to make bread for me so I had to find a breadmaker friendly keto recipe) & it’s been perfect both times. Just made French toast with it & it was tasty. Really like this bread, super easy to make & I had all of the ingredients in my pantry.
Pam
0Hi! Haven’t got to try the bread recipe yet but was wondering if I can add sunflower seeds and flax for a little kick. I love breads with whole seeds in the slices. Thanks!! Can’t wait to give this a try!
Wholesome Yum D
0Hi Pam, I think adding sunflower seeds would be fine, I do not recommend flax because that might change the consistency of the batter.
Kate
0Hi! I prefer to measure ingredients in gramms instead of cups. Could you please add gramms to your recipes? Thank you!
No stars yet as I did not try to bake it.
Wholesome Yum D
0Hi Kate, On the recipe card you can change the measurements from Us customary to metric to get the ingredients in grams.
Sherry
0Can this be made in a breadmaker?
Wholesome Yum D
0Hi Sherry, Yes you can, follow the instructions as written, but instead of the baking step, use your bread maker according to manufacturer instructions. Make sure to choose the “quick bread” setting.
Gracie
0Hi. Would you use the 1.5 or the 2 lb setting for this size? Thanks!
Wholesome Yum D
0Hi Gracie, I recommend using the 2lb setting.
José
0Sirve utilizar el psilium que venden en frascos plásticos para el estreñimiento ?
Maya | Wholesome Yum
0Hola José, I’m not fluent in Spanish but translated your question. 🙂 Yes, that kind of psyllium husk powder will work as long as there are no other ingredients.
Irene Whitehead
0I made this yesterday and it turned out really good.
Tia Acevedo
0This recipe is much better when you use ground flax seeds instead of Psyllium Husks. the husks make it really dense the ground flax makes it a lot more fluffy.
Michele
0Would you use the same amount of ground flax seeds?
Zeleka
0I like to make it fluffy, Do I need to use a mixer just for the wet ingredients or after I mix all the ingredients?
Wholesome Yum D
0Hi Zeleka, You would use the mixer for all the ingredients.
Leavina
0The ads on your site are very annoying
Wholesome Yum D
0Hi Leavina, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Julia
0This is my go-to keto bread recipe. I’ve made it for myself and others who are gluten free, and while it’s not exactly like “real” bread, everyone enjoys it! I love that this recipe is so much easier and faster to make without whipping the egg whites. I personally don’t find the taste too eggy. I like to toast a piece and eat with a sunny side up egg and tomato, with a generous pad of butter. Makes the perfect lunch with a salad! Thanks for the recipe 🙂
Marcy
0Has anyone tried to double the recipe for a bread maker?
Maya | Wholesome Yum
0Hi Marcy, You can use a bread maker, but I don’t recommend doubling it because this bread tends to stay gummy with a larger loaf.
Mahdis
0In what degree the bread should be bake?
Maya | Wholesome Yum
0Hi Mahdis, 350 degrees F. Please read the recipe card above, because this info is up there and you may have missed other details.
Tom
0First time doing this sort of baking, I followed the recipe and it turned out well. Rose like bread, looked like bread, couldn’t wait to try it. Not quite what I expected. The flavour and texture was good, but all I could taste were eggs, like a bread shaped omelet. Although it was good to eat (ham sandwich tasted like ham and eggs) I think I need to try NO EGG recipes next. Love your site and looking forward to trying many more of your recipes.
Lara
0What a fabulous recipe! Thank you! Mine turned out perfectly. Some suggestions for those complaining of texture or flavor issues:
1.) try mixing room temp eggs in stand mixer on high for 1-2 min.
2.) drizzle warm & melted, not hot, butter into the eggs and mix that in.
3.) dump the dry ingredients into the wet and mix that all up. (Note: I learned to sprinkle or pour almond flour into the measuring cup & not scoop it. Scooping can pack the flour & cause you to use too much)
4.) add the almost hot water, mix that up.
5.) follow recipe as stated.
For flavor, I added: 1 tbsp flaxseed meal, extra salt to taste, and 2 tsp lakanto powdered sugar to dry ingredients before mixing. Mellows out bitterness, adds depth to flavor profile.
My bread rose! Cooked for 1 hour 5 min. Perfectly cooked!
Thanks again for giving me bread! I ate my first warm slice with butter & homemade strawberry keto jam!
Stan Gardiner
0The best flavor!! Still working on the nuance of getting it baked just right.
Juanita
0I tried this recipe for the first time and it turned out perfect! I was concerned as I am not a baker by any means so I was pretty sure it would fail. To my surprise it turned out! I did add a teaspoon of yeast to an extra eighth cup of warm water, used a hand mixer to mix it for a couple of minutes and then let it sit and rise for a couple of hours. I also used a smaller bread pan. It has great flavor, a beautiful color and I can’t wait to make more loaves and have them handy in my freezer.
Monica
0Thank you so much! It turned out perfectly!
Lisa
0Made this with the psyllium and also with xanthum gum. Both very good. Decided to take a giant leap. Proofed some yeast in the 1/4c of water, and skipped the other leavening. Let it raised for an hour, baked for 1/2 hour. Turned out awesome! Thanks
Caroline
0How much xanthum gum did you use and when you used the xanthum gum did you leave out the physillium husk totally? Also when you used the yeast how much did you use and what did you leave out of the recipe?
Monica
0Hi! Thank you so much for the recipe!
I’m planning to make this tonight.
My question might sound stupid but how would you measure a 1/4 cup butter solid?
I’m afraid it might be a flop if I put in too many or less.
I don’t want to waste the ingredients!
Thank you so much for your help!
Wholesome Yum M
0Hi Monica, If you purchase butter in sticks, there are marks on the packaging to help measure out the amount you need. If you buy it in a tub, you can use a measuring cup.