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I 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.
Free Printable: Low Carb & Keto Food List
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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)
By
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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
Marcella Rice
0Why do we have to use solid coconut oil and melt it when there is liquid coconut oil ? They both are pure coconut oil.
Maya | Wholesome Yum
0Hi Marcella, They are not the same. Coconut oil that is liquid at room temperature is more refined and behaves differently in baking. The measurement when solid vs when liquid is also different. This is why the recipe says to measure it solid first, then melt it. It will have a different volume after you melt it. Hope this helps.
Misty
0This is something I always do the wrong way. I always melt it and use a full 1/4 cup of melted coconut oil because I don’t know how to properly measure solid coconut oil. The brand I use is very hard when solid and comes in a tub so I have to scrape it with a spoon to get shavings. 1/4 cup of coconut oil shavings is not the same as 1/4 cup of solid coconut oil in a block – 1/4 cup shavings would have less oil because of the air in between.
I put the shavings in my stainless still 1/4-cup measuring cup on the smallest hob of my electric stovetop until they melt and keep adding more shavings until I fill the 1/4 cup. In the summer my coconut oil is always melted in the tub anyway so I’d have to refrigerate first if I wanted to measure it solid. As a matter of fact, I keep a jar of coconut oil in the fridge during the summer because I like to spread it on toast instead of pouring it – but it gets REALLY hard in the fridge! Way more than butter.
I think melted and solid coconut oil pretty much have the same volume, or if it changes, the amount of volume lost or gained is negligible 😉 Sometimes I make coconut oil bites by pouring 1-tbs servings of melted coconut oil mixed with something to give them flavours (matcha powder, raw cacao powder, essential oils, etc) on an ice cube tray and when they turn solid it looks like the volume is about the same.
Maya | Wholesome Yum
0Hi Misty,
Do you store the coconut oil in the fridge? That would make it very hard and isn’t necessary. At room temperature coconut is usually very soft – at least every brand I have ever tried.
The volume is a little greater liquid than it is solid. If I melt a cup of coconut oil in a measuring cup, it overflows over the sides. You are right that it’s pretty close, it’s just a possible difference.
Those coconut oil bites sound yummy! 🙂
Alicia
0Hi, what is weight in grams for 1/4 cup of solidified coconut oil pls?
Would really appreciate if you could provide the info. TIA
Maya | Wholesome Yum
0Hi Alicia, Metric measurements will be added this week! Thanks!
Misty
0I don’t usually store it in the fridge but in the summer I do keep a small jar in the fridge because the one in the pantry is completely melted and there are some times I just want to use it solid, like for spreading on toast.
I’ve noticed that the texture differs from brand to brand. Jarrow Foods is more solid than another brand I am using now which is way softer.
Dar
0Could you measure the internal temperature to assure proper doneness?
Maya | Wholesome Yum
0Hi Dar, That’s a great idea! I think you definitely could and that is probably the most reliable way, but unfortunately I don’t know what the right temperature should be. If you happen to try and find out, let us know!
Collette
0I wasn’t very fond of the flavor, neither did a friend I shared it with. The texture was great but it had an underlying flavor that just wasn’t nice to my taste buds.
Maya | Wholesome Yum
0Hi Collette, Sorry that it wasn’t for you! I have other low carb bread recipes in the recipe index, so hope you’ll like one of the others better.
Barbara McGuire
0So easy to make! Thank you for this recipe. I have tried one other one which was a complete failure so I’m very happy.
Maya | Wholesome Yum
0Thank you, Barbara!
Ioana
0I have only tried the 90-second bread. I am scared to consume so many ingredients and not to love the taste. Reading the comments, I think I will give this recipe a try. I will let you know how it turned out. Thanks for sharing so many great and healthy recipes.
Maya | Wholesome Yum
0Hope you love it!
Carleen Bruce
0Good morning! My first loaf of bread is in the oven. I have a couple questions though, I used unblanched almond flour is that okay? Also I used ground flax seed instead of psyllium husk as I was not able to find any. Do you need to use coconut oil or would vegetable or olive oil work? Then, I have a question about your almond flour biscuits, would that work as a biscuit topping for chicken pot pie?
Maya | Wholesome Yum
0Hi Carleen, I wouldn’t recommend unblanched almond flour. It might be ok but the texture will be much worse than using finely ground blanched. I haven’t tried the recipe with flax but I expect that it will work better with psyllium, which provides that chewy bread texture and flax doesn’t do that. If you don’t want to use coconut oil, I’d recommend butter or ghee over vegetable oils. The almond flour biscuits should work fine as toppings.
Anne
0I just had to comment, this tasted so good! Especially with almond butter on top! Thanks for sharing this recipe. 🙂
Maya | Wholesome Yum
0Thank you, Anne!
Carleen Bruce
0Where can I purchase psyllium husk?
Maya | Wholesome Yum
0Hi Carleen, I get mine from Amazon here.
Carleen Bruce
0Thank you! Can’t wait to try this!
Raj
0Hello Maya,
Happy new year. I wish you success and health in 2018.
I’m so glad to find your site with so many healthy recipes, I baked almond flour/psyllium husk bread yesterday and love it because it won’t raise my glucose levels. So I’ll be baking twice a week.
A question I have is that you mentioned using less psyllium husk, so I would use 2 tbsp. How much baking powder and water is needed?
Another thought, can we try adding a tbsp of pumpkin seeds or sunflower seeds.
Thanks,
Raj.
Maya | Wholesome Yum
0Hi Raj, Thank you for the kind wishes! I’m glad you liked the bread. I haven’t gotten around to trying it with less psyllium, so don’t have the exact amount of water for that case unfortunately. I think you can add a tablespoon of seeds easily without altering the rest of the recipe.
Jamie
0I think I have to give up on low carb bread. I don’t think I did anything wrong and this was gritty and eggy just like 90-second bread. I was so hopeful. I may try it once more with butter instead of coconut oil and that flavor is too strong. Sorry to anyone who said this texture was like regular bread, I did not find it even close.
Maya | Wholesome Yum
0Hi Jamie, Sorry it didn’t work for you. It definitely shouldn’t be gritty. This is likely due to using almond meal instead of almond flour, they are not the same but sometimes meal is labeled as flour. It should be fine and ivory in color.
Bebe
0I’m about to try this with the flax seed meal instead of the psyllium husk, but I forgot gluten free baking powder. Does it matter that much if I use regular baking powder (I’m not super gluten sensitive)?
Maya | Wholesome Yum
0Hi Bebe, I haven’t tried it with flax seed meal, so let me know how that goes. Regular baking powder is fine. Often times it’s naturally gluten-free anyway, but some versions aren’t so I just mention gluten-free just in case. Either way, it will work fine.
Tim
0Can you omit the psyllium husk?
Maya | Wholesome Yum
0Hi Tim, unfortunately there isn’t a replacement for the psyllium husk in this recipe and if you omit it the texture will be off. You could try reducing the amount, otherwise you may like this Easy Paleo Keto Bread Recipe which doesn’t require any psyllium husk.
Justine Lindsay
0I was wondering if you have ever tried this as buns or dinner rolls before? Possibly putting them into muffin tins to help with shaping?
Maya | Wholesome Yum
0Hi Justine, I haven’t tried that yet but it might work. I would definitely recommend using muffin tins for the shape and to watch them closely for baking time. Good luck and let me know how they turn out!
MJ
0Hi Maya,
I was curious if I could increase the recipe to let’s say 24 slices to obtain more height to the loaf? I realize I would have to bake it longer and carbs may change too. Thank you for all you do for us Keto-ites!
Maya | Wholesome Yum
0Yes, you can do that! You’d need to increase the baking time like you said.
Michelle
0I don’t know how to judge a serving size, I baked it in a round casserole dish. Is there a weight for serving size?
Maya | Wholesome Yum
0Hi Michelle, unfortunately I don’t have that information. The best way to find what weight each serving size is would be to make it then weigh it (minus the casserole dish) and divide that weight by 18 servings.
Fran
0I made this bread several times now using ground flaxseed in place of the psyllium powder and it came out perfect every time. I decided to try it as a sweet bread and added 1/2 cup raisins, 1 Tbsp. cinnamon, 1/4 cup erythritol and 2 Tbsp. Splenda. After it was done I iced it with 1/2 cup powdered sugar mixed with enough milk (about 1 Tbsp. to keep it thick but a little runny. Now I have a healthy, delicious, loaf of cinnamon raisin bread. Thanks for the great recipe!
Marcella Rice
0It seems raisins and powdered sugar make this Not a Keto bread.
Maya | Wholesome Yum
0Thank you, Fran! That cinnamon bread sounds delicious, I’ll have to try that!
Lee Kihbuhm
0Is it supposed to look goopy? I followed the recipe, but it looks really liquidy.
Maya | Wholesome Yum
0Hi Lee, Do you mean the batter? If you measured the same ingredient amounts as listed on the recipe card, then yes, that is how the batter should be.
Shaina
0Hey, I tried the recipe. The bread came out very good, but I found it too egg-y. What can I do to avoid that? Thank you.
Maya | Wholesome Yum
0Hi Shaina, I’m glad you liked it and sorry it turned out more egg-y than you wanted it. I don’t find it to be that way but for some people it might be. You may be able to substitute more egg whites for some of the eggs, but the end result would be more dense. Instead, you might want to try my new keto paleo white bread recipe. It’s light and fluffy, and has no egg yolks, so wouldn’t have an egg-y taste at all.
Stephanie Thomas
0To reduce the eggy flavor, instead of using 4 eggs could we use 1 egg plus 3 egg whites?
Maya | Wholesome Yum
0Hi Stephanie, An egg is 3 tablespoons but an egg white is only 2 tablespoons. So, to get the same volume, you’d have to replace the 4 eggs with 1 egg + 4.5 egg whites (or 9 tablespoons egg whites) – not the most convenient calculation. While it’s possible, if you were to do that, you would also likely end up with a more dense, possibly rubbery bread. But feel free to experiment and let me know how that goes for you.
Laura Atkinson
0I’m wondering how this will bake in my bread maker. I’ll try it oven first so I know how it “feels” but if this works in the breadmaker, I’m going to be one happy camper.
Sara
0Also curious about bread machine results! Please post if you have any suggestions. Thanks!
Woody
0Were you able to see if it works in your bread machine?
Maya | Wholesome Yum
0I haven’t tried it in a bread maker yet, let me know how it goes!
Micia
0Just made this loaf. It is perfection. Just the right texture. The bread rose well too.
Maya | Wholesome Yum
0That is wonderful! Thank you!