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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
Desiree Hays
0I use this recipe all the time. I am gluten-intolerant, and my husband is on the keto diet. It’s the best homemade bread recipe that I’ve tried that satisfies both of our diets. I appreciate the tips on how to make it rise better.
Maya | Wholesome Yum
0I’m so happy to hear that, Desiree! I’m glad you and your husband both found what you need with my recipe, and that the tips helped you. Enjoy!
Angel
0I just tried and the texture and taste is great! I partnered it with keto peanut butter. 🥰 Thank you for the recipe. ❤️
Bobbie
0Great recipe but Just an FYI about the psyllium seed husk powder you use will also cause your bread to either have a different consistency or color (darker/purple) not just the baking powder that has aluminum. I ran out of organic psyllium seed powder and used 2 different brands and both made my bread consistency different (more wet) and color purple. I believe non organic have heavy metals such as lead, so careful when choosing. Root alive organic was best one so far (there regular non organic wasn’t the same and caused consistency and color difference which makes me believe it contained heavy metals).
Peter
0I just tried this recipe in my Elite Gourmet bread maker using the quick bread (1.5 lb) setting. It is fairly dense, but it tastes great with butter!
The issue I had was a huge air pocket in the center. I wonder if I need to reduce the amount of baking powder or maybe change the order and put dry ingredients in first?
Maya | Wholesome Yum
0Hi Peter, Many readers have told me they’ve made this in a bread maker but personally I always use the oven. I’ve never had this air pocket issue in the oven. It could be that the batter needed to be mixed a bit better?
Tara
0I need some help my bread keeps coming out purple I bought the recommend brand of psyllium husk, but I’ve made it twice. With the same results 😞Maybe I’m putting too much psyllium husk in but it says a quarter cup and that’s what I’m using. If you can help me please let me know. Thank you.
Maya | Wholesome Yum
0Hi Tara, It could be your baking powder — make sure it’s aluminum free.
Terri
0Thank you so much Maya ! I absolutely love this recipe. I have tried others & was disappointed however I continued my search & found you. Yay !!! After I made the first loaf, I let it cool as per your instructions then I immediately gobbled slice after slice…..I stopped halfway ( not that I really wanted to 😁 ). I cut my loaf in half & made slices with cream cheese, tomato, onion, salt & pepper & lastly sprinkled with dill. My taste buds were so happy. I really love the texture, soft & moist with a crispy top. Thanks again Maya. Can’t wait to try your other recipes. 🤎🥪🥖🍞
Terri
0Get ready for an ultimately amazing tasting bread without the carbs !!! Thank you so much Maya, your recipe rocks. I ate half straight away as it’s so moist & soft. I personally love the texture. Yum Yum Yum and Some. 😋Highly recommended 👌.
Once again thank you Maya for making my low carb journey even easier. 😇
Maya | Wholesome Yum
0Awww, thank you, Terri! I’m so glad this bread helped you on your low carb journey. Best wishes!
Amanda Turner
0Would I be able to use xanthan gum instead of physillum husk?
Maya | Wholesome Yum
0Hi Amanda, No, xanthan gum is typically used in small amounts whereas psyllium in this recipe is a significant ingredient. You could used flaxseed meal like my flaxseed bread recipe, or make my other keto bread instead. Neither of those uses psyllium husk powder. Hope this helps!
Heather
0I made this bread yesterday, I covered the top of the loaf with raw sunflower seeds…AMAZING flavor and texture! I’ve tried many GF breads, store bought and homemade, but this is by far the BEST alternative bread!! It’s so tender and delish, I like the texture better than wheat bread! I also toasted slices, buttered and sprinkled cinnamon and dripped WYum orange honey on them=YUM! I’ve ordered more WYum almond flour so I can make this often! Thank you for the BEST EVER bread recipe!!
Maya | Wholesome Yum
0I’m so glad you liked this bread so much, Heather! What a great idea to top it with sunflower seeds and dip in Wholesome Yum sugar-free orange honey… I have to try that ASAP. Enjoy!
Linda
0I live in a hot climate and would like to use a bread machine to make my bread.
Do you have a keto bread recipe using a bread machine?
Maya | Wholesome Yum
0Hi Linda, Many readers have told me they’ve made this bread in a bread machine, so this recipe is perfect for that. I’ve got instructions in the post above. Let me know how it turns out!
Lisa
0I can’t have anything coconut can it be replaced with anything else. Thanks
Maya | Wholesome Yum
0Hi Lisa, You can use butter instead of coconut oil in this recipe.
Rox
0Hi, can i use the whole physillium husk instead of a powder? and how much? thanx!
Maya | Wholesome Yum
0Hi Rox, You can use what you have but you’d need to grind it to a powder in a food processor.
Michelle
0I was going to make 2 decided to make one using a bread maker and it came out very big. Now I have an option to either use as is, or cut a slice in half.
Definitely prefer using the bread maker.
Maya | Wholesome Yum
0Thank you for sharing, Michelle! Many readers have told me they made this in a bread maker but I haven’t gotten one yet. Your comment might be the thing to convince me!
Michelle
0Hello, yes I was very impressed and shared with my friend who is now considering a bread maker. Another friend was impressed and will give me the ingredients to make her some too.
I love toasting this bread!!
Leigh Anne
0I followed the recipe and I had no issues unlike so many other people. It came out amazing! I will make this over and over again. Thank you.
Maya | Wholesome Yum
0I’m so glad you liked this bread, Leigh! Thank you!
James Covell
0I made your recipe and it came out perfect! Best almond bread ever. I would like to share this with my Facebook support group for the Dr. Jason Shumard, diabetes reversal program. But I can’t figure out how to send a link to them with just the recipe. Please help.
Maya | Wholesome Yum
0I’m so glad you liked it, James! You can just share the link to this post. Thank you!
Char
0Hi… I am about to try this bread, but am out of coconut oil. Can I substitute anything else?
Maya | Wholesome Yum
0Hi Char, You can substitute unsalted butter instead.
Nina
0Hi Maya,
Tried this and it turned out really bitter with an unpleasant aftertaste. Since everyone else loves it I’m guessing one of my ingredients is to blame- I’m in Sweden so my brands are different than the ones you used. Any thoughts based on your experience as to what might be the culprit? I’m thinking the psyllium husk but have no idea!
Thank you!!
Maya | Wholesome Yum
0Sorry to hear that happened, Nina! I’ve never had this turn out bitter, but yes, that sounds like it’s due to one of the ingredients. Were all of them fresh? If that’s not it, my other thought is did you by chance use baking soda instead of baking powder? That would make it bitter.
Marc
0Nothing like wheat bread, especially texture-wise, but delicious in its own right. More importantly, it soothes my bread itch without causing my blood sugar to spike. I agree that a smaller pan makes a loaf with a more pleasing appearance. Best.
Joseph DiGiovanna
0How do I stop bread from looking like pumpernickel and slightly purple inside. It tastes great and the texture is out of this world but I want mine to look like yours.
Maya | Wholesome Yum
0Hi Joseph, The purple color can happen with some brands of psyllium husk powder. I use and recommend this brand. It still tastes the same either way, though.
Maxine
0Hi Maya, I am about to make your delicious looking almond bread. Question, Can I use Vital wheat gluten instead of psyllium husk powder?
Maya | Wholesome Yum
0Hi Maxine, I haven’t done that since I try to avoid wheat products, but I don’t think it would work the same way since the recipe ratios are based on psyllium husk powder that gels and absorbs a lot of water. Flaxseed meal would be a closer substitute if you need one.