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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
Andrea K
0I made this and am enjoying it as I just gave up all white flour. Put over easy eggs on top. Very satisfying. Just wondering about how the 10 grams of fat breaks down. How much saturated fat? I am also watching my heart health. Thank you!
Maya | Wholesome Yum
0I’m so glad you liked it, Andrea! The nutrition info on the recipe card is the only one I have on hand, so you’d have to calculate it if you want a breakdown into saturated fat, etc. For what it’s worth, coconut oil is high in saturated fat but you can research how that’s different from other types of saturated fats.
Mrs Macias
0Hello, what brand of psyllium husk powder do you use? for baking? It’s a bit confusing when checking online. Thank you
Maya | Wholesome Yum
0I currently use this brand, as my Wholesome Yum one is out of stock.
Mrs Macias
0Question, can I substitute psyllium husk powder for something else?
Maya | Wholesome Yum
0You can use flaxseed meal instead, just follow my flaxseed bread recipe.
Noelle
0Can you make with butter instead of coconut oil?
Wholesome Yum D
0Hi Noelle, Yes, you can use butter to replace the coconut oil.
Frank
0Can this be made in a breadmaking machine?
Wholesome Yum D
0Hi Frank, If you want to use your bread machine, load the dough into your machine instead of a loaf pan and make sure to use the “Quick Bread” setting.
Ray
0Can any of your bread recipes be made in a bread maker?
Maya | Wholesome Yum
0Hi Ray, Yes, this one! Just use the “Quick Bread” setting on your bread machine.
Julie
0I just made this. It tastes pretty good but my loaf is the color of pumpernickel bread. What in the world.?
Maya | Wholesome Yum
0I’m glad you liked the taste, Julie! You can still eat it if it turned that color, but next time I recommend this brand of psyllium husk powder to avoid it turning purple.
LeAnn
0I just discovered that I’m out of coconut oil. Can I sub olive oil or avocado oil?
Z
0The texture of the bread was really weird I had trouble stomaching it. I’ve made keto loaves before. This one was just too dense.
Maya | Wholesome Yum
0Sorry to hear you didn’t enjoy this recipe. It should not be dense but can turn out that way — see my tips above to avoid this. If you prefer a light and airy bread, I recommend my other keto bread for that.
Maya | Wholesome Yum
0Hi LeAnn, I’ve only made this bread with coconut oil or butter, but other readers have told me olive oil or avocado oil worked for them. Please let me know how it turns out for you if you use one of these! Always good to have more feedback.
Kirsten
0This bread is GREAT! I make it for myself on the weekends and I absolutely love it. It is an extremely easy and straightforward recipe. I have substituted Chia seeds when I didn’t have psyllium husk, and it came out just as good. Other than that, I make it exactly as written. Thanks for the tasty recipe!
Susan
0Hi, this is Susan from Kerala. India.I made this bread today. I expected a hard bread but it was surprisingly soft and tasty. Thank you.
Ana DaSilva
0Very good! I’m making again….
Nancy Steere
0I made your almond bread and it came out great! I recently started eating low carb, and with being gluten free I spent so long looking for a recipe.
Thank you, thank you!!
Also, FYI, I only had regular almond flour (not blanched) and it worked fine!
Susan Fields
0My husband made this bread. Awesome flavor and texture! We will certainly be making again.
Debbie
0My bread turned out delicious both times. However, it didn’t rise much. At first, it was my baking powder being out of date. But I have a brand new one and it did the same thing. Could it be anything else?
Maya | Wholesome Yum
0Hi Debbie, Keto bread doesn’t rise as much as traditional bread, but mixing at high speed will help it rise more. Make sure your eggs double in volume, too.
Judy M
0Maya, this is one of the first keto recipes I made in 2019. So I tried it again, since I’m testing out my older recipes. Did you change the recipe? I didn’t see anything about whipping the eggs up in my recipe. It didn’t rise very high. And I was wondering if maybe I should add some egg white protein powder. Well, whipping the eggs in the beginning, make it rise more? I like that this is a simple recipe and I can put it together really fast. Thank you very much.
Maya | Wholesome Yum
0Hi Judy, As noted in the post, I did update this recipe to use a mixer, but the ingredients are the same. I usually find egg white protein powder makes baked goods more dense rather than more airy.
Jen P
0The psyllium husk powder you put a link to, and sell in your Amazon store absolutely DOES turn the bread purple…
It’s simply the reaction with it and the baking powder. No way around it.
I would be interested to know what ingredients you actually mixed together for your photo. Nothing wrong with purple bread…its just unusual. But your claim is false.
Maya | Wholesome Yum
0Hi Jen, If you’re using the same brand of psyllium, make sure you’re using an aluminum-free baking powder. The bread in the pictures was made using the brand I linked in the post, and you can see it’s not purple. 🙂
Beverly
0Thank you ever so much for that delicious recipe. So easy to make, very tasty, keeps well & is absolutely gorgeous with thick butter & Marmite! Maybe I shouldn’t have said thick butter but we have to misbehave sometime. Thanks again.
Kayla
0How long is the shelf life on the counter and in fridge or freezer?
Wholesome Yum D
0Hi Kayla, You can store on the counter for 3 to 4 days, or in the fridge for up to 1 week. Plus, you can freeze the bread for 3-6 months.
Chris
0Probably a stupid question, but I’m a beginner. Why no yeast? Is baking powder/egg combination better? Or just not keto?
Maya | Wholesome Yum
0Hi Chris, This recipe does not have yeast. Not every bread has yeast. I do have a recipe for keto yeast bread if that’s your preference.
LouAnn
0Can this be made in a bread machine?
Maya | Wholesome Yum
0Hi LouAnn, Yes, please review my tips above for how to do this.
Delores c.
0Love this bread, turns out perfect every time! Quick and easy to make too!