Shop
My
Custom
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a loaf pan with parchment paper.
-
In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
-
In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
-
Beat the dry ingredients into the eggs.
-
Beat in the melted coconut oil, then the warm water.
-
Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Easy Low Carb Bread Recipe
1,758 Comments
Joanne
0My bread was very crusty on top in 50 minutes but it’s very dark looking. Does that mean it needs to bake longer?
Maya | Wholesome Yum
1Hi Joanne, It’s normal for it to be pretty dark, but not burned. If it seems like it’s starting to burn, it could be your oven or the position of the oven rack. You can tent the top with foil to finish baking if needed, but if it’s very crusty it means it’s done. Hope this helps!
Phil Blosser
0Super-duper!
Adnan
0Do you mean by baking it, i.e. make it ferment…? Can I make it in a skillet without an oven?
Maya | Wholesome Yum
0Hi Adnan, I’m not sure what you mean by make it ferment, but no, you can’t make this without an oven, unless you bake it some other way like a bread maker. You can’t do it on the stove if that’s what you’re asking.
Elizabeth
0I made this bread exactly like the instructions but it did not rise a bit. What could have went wrong?
Maya | Wholesome Yum
0Hi Elizabeth, Sorry to hear that. I have tips for this issue above.
Carol
0Can I use coconut flour instead for this recipe?
Maya | Wholesome Yum
0Hi Carol, No, sorry, coconut flour will make this recipe very dry. I have a recipe for coconut flour bread if that’s what you want to use.
Randy Markert
0Did not like it. I actually cooked two loaves hoping the second loaf would be better and neither was a success to taste. Very difficult to eat for sure. Would not recommend.
Maya | Wholesome Yum
0Sorry to hear that, Randy! I’d love to help you troubleshoot if you could tell me exactly what was wrong with the bread, and if you made any changes.
Ederlyn Ong
0Hi, can I cook this using a bread maker machine?
Maya | Wholesome Yum
0Hi Ederlyn, Yes, you can find those instructions above.
Paige Westbrook
0The directions on the printed version of this recipe are different from the blog version. Which is the correct version? I wonder if this could account for some having a good bread and others a bad version.
Wholesome Yum D
0Hi Paige, This recipe was just updated on January 5, 2023. Make sure you are using the most up to date recipe.
Journa Liz Ramirez
0My family can’t get enough of this easy low carb bread. It’s so tasty and they love the crusty exterior. Highly refcommended!
Dana
0I loved this low carb bread- I prefer a whole wheat bread and this was a great substitute!
Connie W
0I love this recipe. I make it almost weekly, it has the best texture!
Irina
0Hi! Did you ever try to make this type of bread in bread machine? Would appreciate your feedback.
Maya | Wholesome Yum
0Hi Irina, Yes, I have info about this above.
Lisa
0Thanks for this recipe!
Could one use psyllium husk (not powder) in this recipe? If so, would you recommend any adjustments (eg, increasing the amount of husk compared with powder)?
I assume the baking temperature and time are for a conventional oven. Have you ever baked this in a convection oven and did you alter the temp or time?
Maya | Wholesome Yum
0Hi Lisa, I prefer the powder for it’s smooth texture. Whole psyllium husks would probably work in some way, but I haven’t tried them to tell you the exact amount or any adjustments. Please let me know how it goes if you try! Yes, the baking time is for a conventional oven. While I do have a convection oven, I don’t use it to test recipes because not everyone has one. I’m sure you can use the convection setting, I would just check on it sooner and possibly consider lowering the temp by 25 degrees F.
Jenn
0Hi! How many slices should I cut this into using a 9×5 loaf pan with your listed servings of 18?
Maya | Wholesome Yum
0Hi Jen, It would be 18 slices, each 1/2 inch thick. The bread is pretty filling so sometimes I cut it even thinner than that.
Dan Keith
0Can I make this in a bread machine?
Wholesome Yum D
0Hi Dan, Yes, you can. There are instructions in the post on how to do this.
Victoria Vahedy
0Hi Maya. Thank you for this healthy and delicious bread recipe! It came out great using the quick bread setting of my bread maker. But I prefer the larger loaf shape in the oven. Also, I can make 2 loaves at one time. I think I might want to try this as muffins. Any ideas as to how much to fill each muffin cup, time and temp? Thanks again for a delicious recipe!! Thanks to wonderful cooks like you, I can survive on my low carb lifestyle.
Maya | Wholesome Yum
0I’m so glad you liked it, Victoria! Thanks for sharing that it worked well in your bread maker. You can make it in a muffin tin, but I haven’t done this to give exact recommendations. They would definitely be done much faster — I’d start checking on them at 20-25 minutes and go from there until they are crusty.
Juliet
0Can I replace coconut oil with butter?
Maya | Wholesome Yum
0Hi Juliet, Absolutely! I do this often.
Isabella
0Hi, I love this recipe! Thank you for sharing it. Would it work with Coconut flour as well?
Maya | Wholesome Yum
0I’m happy you love it, Isabella! Unfortunately, coconut flour is not a substitute for almond flour, but you can use my coconut flour bread recipe if you are interested in one.
Steve K
0Is anyone able to tell me which is the best setting for a bread machine to make this? I’m researching machines on Amazon now to purchase one and don’t know if I need one that has a low carb setting or gluten free setting.
Maya | Wholesome Yum
0Hi Steve, It should work on either a gluten-free or quick bread setting.
Janet Fitzgerald
0At what temperature are you supposed to bake this?
Maya | Wholesome Yum
0Hi Janet, It’s 350 degrees F. This info is on the recipe card above and you may be missing other steps if you missed this, so please read the recipe card carefully. 🙂
Steve K
0Thanks. I bought the exact ingredients, no swaps, beat the eggs, melted the coconut oil, put in the bread maker (brand new expensive one) added everything else after pre mixing all the dried ingredients in a bowl, added all to the bread maker and set to ‘quick’ still took 2.5 hrs and the result was not risen at all and all but a couple of inches on the edges was totally sunken..bright purple when sliced, consistency of cooked sausage meat, but very tasty.. tempted to break it up and add a few sultans and custard lol 🙁
Maya | Wholesome Yum
0I’m glad you liked the taste! Sinking is a sign that the bread was underbaked. Purple color isn’t always avoidable but I find it happens less often with the brand I have linked above.
Rosine Saad
0I am allergic to yeast and soooo love bread! This recipe is a savior. None brainer. I mix all the ingredients with a hand mixer, put them in the loaf pan, and bake for 70 minutes. Best result ever.
I make double quantities each time to match the size of my loaf pan, and it lasts me around ten days, 2 slices/day.
Jan
0I’m hooked on this bread or loaf. Made it many times and I just can’t help but add some Parmesan cheese (maybe a quarter cup – I just throw some in) and an Italian herb mix and onion powder. I also don’t have coconut oil so always use good olive oil. One slice for breakfast is very filling. Yummo.
SK
0My husband wanted to use our new bread machine to make this bread. The bread was mixed into two dough balls and then it was baked. It tasted great. We fondly named with bread Push Up Bra Bread. That is what is looked like coming out of the bread machine.
donna hudson
0Being diabetic, I had put my love for bread on the back burner for way too long. I finally decided to research breads I could make and actually eat without feeling guilty. This was my third attempt at lo carb breads. The first was whole wheat and delicious but too many carbs. The second one only had four ingredients and tasted kind of, well – tasteless. I just made this bread and it is delicious! The texture is kind of like banana nut bread and would lend itself quite easily as a cake base if you wanted to add a few nuts and raisins or other fruit. My newly discovered “go-to” easy, healthy, and tasty homemade bread!
Kathie
0So the Goldilocks of breads! Thank you, I will try it!