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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
Patricia Clayborn
0Can I make this with oat fiber instead of psyllium powder?
Maya | Wholesome Yum
0Hi Patricia, No, I don’t think that would work. Psyllium powder creates a chewy consistency to mimic regular bread, and acts as a binder. Oat fiber would not have the same effect. Some people have said they have had success with ground flax seed meal, so you could try that.
Joanne tabone
0Can I use this recipe in a bread maker? Would use the gluten free option feature.
Maya | Wholesome Yum
0Hi Joanne, I don’t have one so have never tried that. Let me know how it goes if you do!
Janet Metzger
0Just made this bread and it was wonderful! Followed the recipe exactly and made sure my baking powder was fresh. It rose exactly as pictured and sliced up like a dream. My whole family loved it! Thank you.
Janet xx
Maya | Wholesome Yum
0Hi Janet! I am so happy you loved the bread! I often have to check the expiration dates on my baking powder too. Thanks for stopping by!
Susie Redmond
0I’m so excited to have found your site. I thought that I’d never have bread again; you’ve made healthy eating for bread lovers possible!! Delicious!! Bless you!
Maya | Wholesome Yum
0I am so happy to hear that, Susie! Thank you!
Judy
0I substituted ground flaxseed for psyllium powder. Was great.
Misty
0If using flaxseed, do you use the same amount as psyllium husk powder? I’ve only ever done this recipe with psyllium husk powder but I’d really like to try it with flaxseed meal as well
Maya | Wholesome Yum
0That’s great, Judy! Thanks for stopping by!
Shilpa
0What can I use to substitute eggs in this dish?
Liv
0Just made it without eggs, works perfectly 🙂 I made a mix of crushed flax seeds and water, plus some egg replacer I bought in the shop.
Maya | Wholesome Yum
0Thank you so much for sharing, Liv! That’s great to know.
Del
0You could try chia seeds. You soak them in water first as per packet instructions then use the gel to in place of eggs, oil and butter according to the packet. Maybe worth a try.
Maya | Wholesome Yum
0Hi Shilpa, unfortunately this recipe requires eggs.
Jo
0How long does this last before freezing or refrigerating? If leftovers should I refrigerate right away?
Thank you!
Maya | Wholesome Yum
0Hi Jo, It might last a day or two on the counter, beyond that I would put it in the fridge. I usually refrigerate almost right away, just in case. It does absorb moisture from the air sometimes, so I like it toasted if it lasts longer. You can freeze it, too.
Paula
0I made this bread today and am very disappointed in the taste, texture, and color. The crust is brown but the center is an unappetizing purplish gray.
Maya | Wholesome Yum
0Hi Paula, Sorry that you were disappointed. The color likely has to do with the brand of psyllium husk powder; some of them turn purple when baking, though this is not harmful. The brand I use is linked on the recipe card and does not turn purple (as shown in the pictures). Regarding taste and texture, I’d love to help troubleshoot, if you can describe what issue you are seeing.
Tim
0Hello! What a relief! This is great, and in my opinion, scratches that bread itch craving while low-no carb. It was a touch more “eggy” than real bread in texture though what it lacks there it makes up in flavor.
I did have a question about raising, mine turned out about half as “tall” as the lid pictured. I followed the recipe to a T and used the 9×5 loaf pan the directions called for. Any idea what might have gone wrong? Could I double the recipe to get a taller loaf, one more suitable for sandwiches?
Thanks again, I’ll definitely look at more of your recipes.
Maya | Wholesome Yum
0Hi Tim! This might seem strange, but is your baking powder old? Sometimes when baking powder is close to its expiration date, breads and other baked goods don’t rise as well. Thanks for stopping by!
Annette
0Fantastic recipe!! Made it this morning. My granddaughter loved it with Kerrygold butter. I had it toasted with over easy eggs. Thank you for sharing!
Maya | Wholesome Yum
0Thank you, Annette! Sounds like a perfect way to serve it!
Woody
0Any tricks to getting the bread to ‘rise’? I know that yeast needs flour/gluten to work, but will it work at all in this recipe?
Maya | Wholesome Yum
0Hi Woody, Yeast works by consuming sugar (either added sugar or sugar in wheat flour), so it would not work with these ingredients. You could try adding some yeast *and* some sugar (knowing that the yeast would consume most of it), but I haven’t experimented with that. Aside from that, mixing the batter well can help create more air bubbles, and make sure you are using fresh baking powder.
Liz
0I think I used the right-sized loaf pan, but the bread is, at most, an inch and a half at the thickest part. Does it work to double the recipe and make a thicker loaf? Would adding more baking soda help?
Thanks!
Liz
Maya | Wholesome Yum
0Hi Liz, Low carb bread doesn’t rise as well as one made with wheat flour, but it shouldn’t be quite that short. Some factors that might contribute include the age of your baking powder and how well the batter is mixed – the mixing process helps create air bubbles. Also, did you use baking soda or baking powder? They are not the same. Baking soda needs something to interact with, in this recipe I use baking powder. More baking powder *might* help, but is risky because using too much can cause it to fall even more flat.
Kirstin
0Can you freeze this bread?
Maya | Wholesome Yum
0Hi Kirstin, Yes, you can!
Lynne Erwin
0Tried this with the smaller amount of psyllium husk powder, and butter rather than coconut oil, and am happy with the results. Husband has been told no sugar, pasta, potatoes or bread, but his doctor said this would be ok. SO thank YOU!
Maya | Wholesome Yum
0Thank you, Lynn!
Marie
0Do you know the sodium content?
Maya | Wholesome Yum
0Hi Marie, unfortunately, I don’t have that information readily available. If you put the ingredients into an online nutrition calculator you should get a better answer.
Cynthia
0Has anyone had a chance to substitute the eggs in this with chia or flax eggs? Thanks!
Maya | Wholesome Yum
0Hi Cynthia, I haven’t tried, but I thought someone mentioned it in the comments somewhere. Let us know how it goes if you give it a try, too.
Minerva Brewer
0Your low carb bread recipe is awesome! My husband loves it. The texture is very close to regular bread. Except for making grilled cheese, because the bread absorbed the butter leaving the texture undesirable. We recommend this recipe for anyone who is looking for easy and delicious bread. Thank you so much.
The Brewers
Maya | Wholesome Yum
0Thank you, Minerva!
Leah Prescott
0Thanks so much for this recipe! My eleven year old daughter is struggling with diet changes and losing so many favorite foods along with her tummy hurting at the same time. This bread was a life-saver and mood booster for both of us! I couldn’t believe how easy it was. I’m so glad I found it and can’t wait to check out your other recipes!
Maya | Wholesome Yum
0Thank you, Leah! Glad I can help!
Krisztina
0Thank you for this bread recipe Maya! It helps me a lot on my low carb journey. I love this bread!
Maya | Wholesome Yum
0Thank you, Krisztina!
William Dotson
0Tried this bread and loved it.
Maya | Wholesome Yum
0Thank you, William!