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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
Kirsten
0I made the recipe mostly as stated with two exceptions. I could not find psyllium husks to save my life, so instead, I used a flaxseed meal. I also put everything in the breadmaker as well. Liquid stuff in first then solid stuff on top, like just about any bread machine recipe. It came out great! It’s a little soft, even after you toast it. You need to hold it from underneath when eating. But it’s delicious and works well as a regular bread substitute!!
Judy P
0OMG! This bread is amazing! Mine didn’t rise, but I think my baking powder might be old, but the taste and texture are spot on! I’m eating it anyway! Lol. I’m buying new baking powder and going to mix it longer next time. It’s definitely a keeper, thank you so much!
Sheena
0I’m in Spain……we use metric measurements. How do we convert this recipe given that each ingredient has a different density?
Wholesome Yum D
0Hi Sheena, There is a button at the top of the recipe card where you can switch from US customary to metric.
Keith Davis
0I just made this. My first venture into the exciting world of “almost bread”.. LOL. It actually is pretty good. Sort of like a heavy Irish Soda Bread. I used the only phylum I had….which was some orange flavored daily fiber, and added about 2/3 cups of raisons. So far, so good. Thanks for the recipe. I’ll be looking at others you have posted.
Amy
0Why has my bread gone purple?
Maya | Wholesome Yum
0Hi Amy, This can happen with some brands of psyllium husk powder. I recommend this brand that doesn’t do this as often.
Ailsa Millar
0Is this book only as an e book or can I buy it as an actual book?
Maya | Wholesome Yum
0Hi Alisa, My Easy Keto Cookbook that has this recipe is a printed book, not an ebook.
Beverly
0I made this last night and I love it… made it in my bread maker and it turned out just like a regular loaf of bread. Being a diabetic and loving sandwich this made my day…thank you.
Debbie
0When you make this bread in your bread machine, do you layer the ingredients or mix them first and put in machine? Thank you debbie
Maya | Wholesome Yum
0Hi Debbie, You’d still need to mix them first.
Big Em
0Need your help! My daughter’s microbiome issues and dietary restrictions led me to your site. I made this recipe today. It was good taste wise but very dense. I couldn’t see, create or stir in any bubbles. Can you please troubleshoot? We are desperate to get her permitable some tasty foods. Thank you.
Maya | Wholesome Yum
0It sounds like mixing the batter more might have been helpful to create more air, or you could even use a hand mixer. However, this bread is more dense than some of the other options on my site — try keto yeast bread or keto white bread for fluffier options that are more airy.
William C. Poulin
0Can you make this bread in a bread machine?
Maya | Wholesome Yum
0Hi William, Yes, you can make this in a bread machine. Please see my tips above for this info.
Carrie Boyer
0Maya, how do I make this in a bread machine?
Wholesome Yum D
0Hi Carrie, You can find those instructions listed in the post above.
Nicki
0Made this today, used butter instead of coconut oil but followed the recipe exactly apart from that. The bread turned out amazing! I had the crust with butter on straight out of the oven. It is a fantastic consistency with no particular taste so just what I’m looking for in a bread replacement. Thank you!
Jennifer York
0Is there anything I can substitute for the Coconut Oil?
Maya | Wholesome Yum
0Hi Jennifer, Yes, you can use butter.
Allison
0Can this be made in a bread maker?
Wholesome Yum D
0Hi Allison, Yes, there is a section in the post that has those instructions.
Amba
0Best bread. Super easy to make and eat. I find no faults with this recipe. Thank you for sharing it.
Kathy
0Love this bread! It may not be soft and fluffy or rise like a wheat flour loaf, but it still makes a tasty sandwich. Haven’t tried toasting yet, but maybe tomorrow’s breakfast. I’m so happy I tried it! Thank you!
Deanna
0It says bread is 5g per slice, and has 3G of fibre. Does that not mean carb count of a slice would be 2 grams
Keto newbie
Wholesome Yum D
0Hi Deanna, Yes, net carbs would be 2g.
Dave
0Delicious…I can now eat “bread” again. Makes great toast or a wonderful sandwich.
Jenny Hall
0Pretty good! I couldn’t find psyllium husk and wanted to make this anyway so I just subbed some cassava flour for that. I like it! The flavor is good and it holds together. I’m having a sandwich for lunch tomorrow- yay! Thank you.
Jody
0I made the one in your cookbook, it came out super dense. But this one seems more promising.
Why is this recipe is completely different then the one in your cookbook.
Wholesome Yum D
0Hi Jody, I have recipes exclusive to my cookbooks and others on the website. There are many ways to make bread. 🙂
Laura
0This bread turned out amazing and delicious! I was wondering if I could use cup for cup gluten free flour instead of almond flour, mainly because I have a huge bag of cup for cup. Would I still use the same amount of ingredients?
Maya | Wholesome Yum
0I’m so glad you liked it, Laura! I have not made this low carb bread with gluten free flour. I don’t think it would be ideal together with the psyllium husk powder, but let me know if you try it. Also, keep in mind that gluten free flour is not typically low carb, if that matters to you.
Stephen B
0This turned out amazing! I did this in the bread machine, 1 pound loaf, medium crust, quick bread setting. The texture is like cornbread. Super good with butter & honey spread on the slice. This recipe is now my go to! Thanks so much!
Lesley
0I made one in my bread machine that looked awful and had humongous holes in it. It looked inedible but it actually tastes OK although very cakey. I’ve got a Panasonic machine n used quick basic loaf on medium setting n medium crust.
Joyce
0Trying in bread machine now!!!
Maria Peters
0Do you let the dough rise before baking it?
Maya | Wholesome Yum
0Hi Maria, No, bake it right away. This dough won’t rise without baking it.
Karen Davolos
0If I use a silicone bread loaf pan, do you think that I would have to line it with parchment? Should it be oiled instead?
Maya | Wholesome Yum
0Hi Karen, I always use a metal pan so I cannot say for sure if you can skip the parchment paper. Let me know how it goes if you try it! Also, I would watch the baking time because it might be different in a silicone pan.
Bill Rogers
0I just tried it in a silicon pan (it’s cooking, lol). I did flaxseed bread in one b4 and it was great. My oven always takes a little longer than the recipes call for. I have kidney disease so I cant do all keto but the bread I can.