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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
Patsy Gausepohl
0This bread is so good, the texture is perfect. My husband & I love it!
Wholesome Yum D
0That’s so wonderful to hear, Patsy! I’m thrilled you and your husband both loved the bread and totally agree, the texture really makes it something special.
Jackie Noseworthy
0Need to have sodium count as my husband has CKD and I need to know if I can give him as well as myself.
Maya | Wholesome Yum
0Hi Jackie, This depends on the brands of ingredients used, so you’d have to calculate it. You can read more about why I don’t list sodium in my nutrition policy.
Douglas Sneider
0Looks like a great substitute for both my wife and I. She’s Gluten intollerent and I like a change from all the junk thats put in today’s bread.
Maya | Wholesome Yum
0Thanks, Douglas! Please let me know how it turns out.
Carissa Ochs
0I am type 2 diabetic and I just got this out of the oven about 30 minutes ago. Cut a piece and ate it and it is heaven!!! I can’t wait to see what my blood sugar level is because I have missed bread so much, and I can’t find one that I really like.! Thank you so much!
Wholesome Yum D
0Thank you, Carissa! I’m so happy you found a bread recipe you love, especially one that works for your lifestyle. I hope your blood sugar stays steady and that this becomes a staple for you!
Maranda
0I do not know what happened when I tried making this yesterday. I did not have a dough, it was liquidity. I do not know if I beat the eggs too much or what. I made sure I followed the recipe. 🙁 I will try this again but if anyone had any of the same issues please give me some advice. Or just advice period. 🙂
Maya | Wholesome Yum
0Hi Maranda, This is more of a batter than a dough. Did you look at my pictures and watch the video? How did your bread turn out after baking?
Maranda
0It turned out very moist on the inside like it was not fully done. However, the outside was done and the toothpick came out clean. I thought I would try again and see about cooking it a litte longer just to see. 🙂 I did watch your video. Your’s came out more like a dough compared to mine. 🙂 It tasted fine but I know it would taste a lot better once I get it down. 🙂 Thank you for the repsonse and your input with the receipe!
roybambi
0I have made almond flour biscuits. This is my first loaf of bread. I’m not sure I can add photographs here, but it came out really good and not purple lol. I was hoping for like a regular size loaf of bread, so I can have an actual sandwich or a grilled cheese lol and I used butter because I don’t have any coconut oil and I really wish I could put. THANK YOU! PS. Mine looks just like yours 🤗🤗🤗🤗
Wholesome Yum D
0Love hearing your first loaf was a success! Butter sounds like such a tasty swap, and I’m glad it came out picture-perfect (and not purple!). Sounds like it’s ready for that grilled cheese test run.
Shari
0So nice to find a keto almond flour bread recipe without any gums necessary for a successful loaf of keto bread. Delicious, holds together, toasts great. Thank you!
Wholesome Yum D
0Shari, I’m so glad you found this one helpful! It’s amazing how well it toasts without any gums, thank you for giving it a try!
Amy
0Love this recipe, so easy and tasty! I substitute the psyllium husk with 2T flax seed meal and 2T coconut flour. On the liquid, I use 1/4 cup apple cider vinegar and 1/4 cup warm water. I add 1T Besti granulated as well.
Maya | Wholesome Yum
0Thank you for sharing, Amy! I’m glad that variation worked well for you.
Les
0I’m just starting my low-carb journey and was really missing bread. This recipe is so easy to assemble, needs no kneading, has wholesome ingredients and tastes so yummy! The only changes I made were to substitute olive oil for the coconut, which I don’t like and I added about 1/4 cup of oat flour. I know oats don’t belong in a keto diet but I’m not going full keto and wanted the extra nutrients of the oats. I baked it for 70 minutes at 190 deg C. Next time I might try just an hour, as it’s come out a little dry. My wife says she prefers it to ordinary white wheat bread, so it’s a winner! Thank you so much Maya!
Maya | Wholesome Yum
0Welcome, Les! I’m glad you and your wife enjoyed this low carb bread. Thank you for sharing your variation and experience.
Tony Allen
0Hi Maya, Can you please explain the metric measurements. For example does ” 24 8/9 g Wholesome Yum Blanched Almond Flour” mean basically 25 g? What does “4/9 large Eggs” mean in whole eggs? Thank you, Tony
Maya | Wholesome Yum
0Hi Tony, It sounds like you scaled down the number of servings, which just scales the weights proportionally and can get you odd numbers like this. Since this is a baking recipe, I’d encourage you not to scale it down and make the whole loaf as written. This will avoid any unusual measurements, and you can always freeze extras.
Kathryn
0Excellent. I will make it again.
Wholesome Yum D
0Thanks, Kathryn! Can’t wait for you to make it again.
Jodi
0Thank you, Maya! This came out beautifully for me. Mine *did* come out purple (It’s Just brand of psyllium — no worries), but it tastes great, and the texture is everything I wanted. Also, maybe the purple color will keep other (carb eating) family members from eating it 🤞
Maya | Wholesome Yum
0You’re very welcome, Jodi! Yes, the brand of psyllium and baking powder can affect the color, but agree taste and texture is most important. And in your case it sounds like it’s for the best. 😉
Amy
0Love it! Easy to make and tastes great too!
Maya | Wholesome Yum
0Thank you, Amy! Enjoy!
Maria Sabatino
0This is so delicious and easy to make. I usually make two loafes at a time and freeze them – they freeze beautifully. I really enjoy this bread with a fried egg in the morning. Thank you for this delicious recipe.
Maya | Wholesome Yum
0Thank you, Maria! Great idea to make 2 loaves at a time and freeze one. A slice is perfect with a fried egg, yum!
Leah Schreiber
0Hi Maya, Can I use either coconut flour or potato starch in place of the psyllium husk? And what would be the ratio? Thank you
Maya | Wholesome Yum
0Hi Leah, No, sorry, I don’t recommend this because neither of these works at all similarly to psyllium husk powder. I do have an alternative above but it’s not these.
Colleen
0Turned out great!!-purple (lol) but great!! You mentioned the psyllium husk powder might do that, but it doesn’t bother me one bit. Adds a bit of intrigued to this bread. 🙂 Many thanks for sharing this recipe!
Maya | Wholesome Yum
0Hi Colleen, Yes, the purple color (or lack thereof) depends on the brand of psyllium husk powder, but shouldn’t affect the taste. I’m glad you still enjoyed this almond flour bread!
Gayla
0I have made this bread several times exactly following your recipe and it always turns out perfect! EVERYONE I have shared it with loves it and always asks for the recipe. Thank you!
Maya | Wholesome Yum
0I’m so glad you’ve made this recipe several times, Gayla! And thank you for sharing my site with others, I really appreciate it.
Ally
0I don’t have psyllium husk powder can I replace it with flax seed or Chia seeds?
Maya | Wholesome Yum
0Hi Ally, Yes, you can make my similar flaxseed bread if that’s what you have.
Tessa
0Hi! Looking forward to making this recipe. I’m allergic to coconut, what would be a good replacement oil?
Maya | Wholesome Yum
0Hi Tessa, You can use unsalted butter instead of coconut oil. Let me know how it turns out!
Kathy Mercer
0Do you have any idea if eggs from plants would work in this recipe? My blood tests have shown a sensitivity to eggs and dairy, so I have eliminated dairy and minimized eggs in my diet.
Maya | Wholesome Yum
0Hi Kathy, Flax eggs might work, but the bread will be more dense and less sturdy with them.