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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
greg
0I’m just wondering if you might have a number of slices you get per loaf, I got 34 slices but I cut them thin because it’s very dense and I’ve cut this way prior and still has plenty of flavor this thin but just asking so I can get a calorie count (approx) probably sounds a bit weird but maybe u know. Thanks
Wholesome Yum D
0Hi Greg, This recipe should give you 18 slices.
Pearl
0Made this yesterday with my two girls. For someone who loves bread and pasta, gluten-free recipes are ones I have to get use to. But I should say this turned out well. I wouldn’t eat it on its own but with avo and sunny side up, it’s definitely filling and delicious, maybe more satisfying than the toast with gluten. Embracing the low carb lifestyle slowly to lose weight and stay healthy. Thanks for the recipe!
Robyn Rosenkrantz
0I love your recipe! It turns out great every time and is so delicious and healthy. I like how simple it is. Have you ever done any mix ins? Like herbs, chocolate chips, dried coconut, sunflower seeds, walnuts or blueberries? What about seeds or nuts on top of the bread? Curious how those additions might work. Thanks so much!
greg
0was wondering the same thing, going to try some fruit and nuts also should be good I think, also some keto jam will be another experiment
Maya | Wholesome Yum
0I’m so glad you love it, Robyn! I haven’t tried mix-ins with this one, but you totally can. Let me know what you end up trying!
Robyn Rosenkrantz
0Hi Maya, I made it yesterday and added 1/4 cup of unsalted roasted sunflower seeds and it tastes great!
Marie
0Husk powder?
Maya | Wholesome Yum
0Hi Marie, Yes, I recommend this brand of psyllium husk powder. Did you have a question about it?
Sue Smith
0Made the bread using the recommended products. Bread came out purple and grainy. What are the recommendations?
Steph
0Some kind of psyllium turn breads purple when it reacts with baking soda.
Maya | Wholesome Yum
0Hi Sue, I’ve never had this bread turn out grainy using Wholesome Yum Blanched Almond Flour and have made it dozens of times. Did you use a different brand by chance? Also, were your eggs room temperature before starting?
Amy Keaveney
0This is the best yeast-free bread recipe I’ve found so far! Thank you! The bread is still a little dense/heavy. Can I substitute some or all of the almond flour with coconut flour?
Maya | Wholesome Yum
0I’m so glad to hear that, Amy! Thank you. Coconut flour and almond flour are not interchangeable, so I don’t recommend substituting — your bread will be very dry. I do have a different recipe for coconut flour bread.
Robyn Rosenkrantz
0Super Delicious! Moist and flavorful. Didn’t have a loaf pan, so baked in a ceramic dish and worked just fine. Baked for 55 min and then added 10 more min. Thanks for this fantastic recipe for healthy bread! p.s. I think I’ll try olive oil and herbs for my next one 🙂
Anne
0Hi, I am new to Keto, and after a month have been missing bread it my life, so am just getting around to experimenting. I made this Keto Almond Bread recipe today. It has good texture, but is definitely more of a quick bread texture than a yeast bread texture. Also, the flavor is okay, but I am not keen on the coconut oil so will try it with Ghee the next time I make it. Next, I plan to make a yeast bread. I suspect that I will like that better. Overall a nice recipe and helped me with my bread hankering!
Tip: Use a quick read thermometer to see if your bread is done–200 degrees for quick breads. 180 degrees to 190 for yeast breads. Takes the guess work out.
Nourhen
0I tried finding out if someone else have already asked the question but I guess not. So my question is can I make this recipe with unBlanched Almond Flour? Thanks!
Maya | Wholesome Yum
0Hi Nourhen, I recommend blanched almond flour for the best texture. Your bread will turn out grainy using unblanched.
Olivier chatelain
0Hello did it for the first time mine doesn’t look like the picture (lol) if it taste good will do it again.
Sandra
0Made this bread yesterday. Turned out great! liked everything about the taste, and texture. Used an 8″ X 4″ bread pan for baking. To store the bread, I wrapped it in parchment paper first, then put it into an over-sized lunch bag to “hold down” the parchment paper around the bread. Next time I make this, I will add 1/2 tsp. of cinnamon, just to see what that will do for the flavor, which I already like. This is a keeper!
Willemien
0Will this recipe work with two or three eggs instead of one egg and three eggwhites? It’s cheaper and nothing goes to waste that way (I can’t use yolks for anything else).
Maya | Wholesome Yum
0Hi Willemien, This recipe uses whole eggs, no whites, so there is no waste. 🙂 I can’t guarantee it would turn out using the combination you listed.
Frik van Eeden
0Good Day
Do you perhaps have the measurements for the ingredients in weight ie. gram.
Thank you
Wholesome Yum D
0Hi Frik, You can switch from US customary to metric at the top of the recipe card.
Robert Horne
0Help! I have made this recipe twice, but the loaf ends up 2-1/2 inches high, even in the small 8×4 inch pan. That isn’t a useful size. I suspect the fact that I live at 2500 feet above sea level may be part of the issue. Any suggestions?
Wholesome Yum D
0Hi Robert, Yes, that could be the issue. Unfortunately, I don’t live at an altitude, so I can’t test this. Also, I suggest checking your baking powder to make sure it is fresh.
Kav
0Who enjoyed this? It tasted horrible I’ve never had anything that tastes so bad.
Maya | Wholesome Yum
0Hi Kav, Actually, hundreds of people have rated this recipe and enjoyed it. Sorry to hear you didn’t. I’m happy to help you troubleshoot if you can describe how yours turned out, and if you made any changes to the recipe such as ingredient brands or method. Did you check my tips above?
Jenny
0Hi, can this be made without psyllium? I do not have the typical replacements either, like chia, xanthan gum or flax. Thank you!
Steph
0Egg white protein powder may work as a sub for the psyllium…
Maya | Wholesome Yum
0Hi Jenny, No, sorry, it’s crucial for this recipe. I have an alternative above but you can’t just leave it out.
Terry
0How warm should the water be for this recipe?
Wholesome Yum D
0Hi Terry, The water should be warm but not so hot you can’t touch it. A good rule of thumb is it should be warm like a baby’s bath water.
Angie
0It would be SO nice if weights of ingredients would be included, not just cup measurements, so British people could follow easier.
Wholesome Yum D
0Hi Angie, You can change the measurement from US customary to metric at the top of the recipe card.
Jemma Cave
0Can I use a substitute for the eggs? What about Flax eggs? Could that be used?
Maya | Wholesome Yum
0Hi Jemma, You can try flax eggs, but I’m not sure they’d work since this recipe has quite a few eggs. Let me know if the swap works for you!
Terry
0You say that you don’t recommend egg substitutes because it uses so many eggs. Have you seen the price of eggs? Some bakers recommend 2 large eggs and 2 egg whites. I would like to know if you or any reader has tried this.
susan
0I used 2 large eggs and 2 egg whites. Whipped them to double the volume as the recipe stated. Also used extra virgin olive oil. and it came out fine.
Kim
0Hi, I made this according to the recipe, and it was delicious! Thanks for sharing. I was searching for a high protein, low carb bread, and this is easy and very tasty. My only question is, can another oil be used in place of coconut oil. I cannot seem to find the unflavored kind anymore, and I don’t want the coconut undertones in this bread. Please advise. Thanks!
Jeannie Green
0Can I use chia seed instead of pysllium as I can’t source it locally?
Maya | Wholesome Yum
0Hi Jeannie, I have never tried that, and am not sure that it would work the same way. Please let me know your results if you do try it out. Otherwise you can make my flaxseed bread which is similar, if you can get flaxseed meal.
Maya | Wholesome Yum
0Hi Kim, I’m glad you liked it! I don’t recommend other types of oil for this recipe, but you could use unsalted butter instead.
Katie
0Hi Maya, are there any adjustments I should make if I bake twice the amount in a XL loaf pan (so it looks bigger)?
Maya | Wholesome Yum
0Hi Katie, In my experience the bread doesn’t bake through very well when doubling the recipe and stays gummy inside. If you still want to try it, at the very least you’d need to increase the baking time, and may have to cover the top towards the end to prevent it from burning.