Shop
My
Custom
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
Get It Now
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a loaf pan with parchment paper.
-
In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
-
In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
-
Beat the dry ingredients into the eggs.
-
Beat in the melted coconut oil, then the warm water.
-
Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Easy Low Carb Bread Recipe
1,758 Comments
Joellen Fry
0Made the bread but it didn’t rise and it is probably my fault. My almond flour is stored in the freezer. I probably should have let it come to room temperature first. I watched the video and the loaf shown seems to be narrower than the pan I used. The texture is good. The taste isn’t bad. I just need a “taller” bread to make my husband paninis. Anything you can tell me will be appreciated.
Maya | Wholesome Yum
0Hi Joellen, It doesn’t rise as much as a wheat bread but does a little. The almond flour being frozen might have made it worse, I’m not sure – I don’t store mine there since I go through it a lot. I’m glad you like the texture. If you want a taller loaf, you can multiply the recipe by 1.5 or even double it, but would need to increase the cook time and probably cover it to prevent browning the top too much before the middle is done.
Darlene
0Delicious!! I added a tablespoon of sweetener. Forgot water. Beat egg whites separately and so much better than I expected!! Where do the carbs come from in your nutrition info?
Maya | Wholesome Yum
0Thank you, Darlene! I’m glad it still worked for you but hope you’ll try it again with water, it should be even better for you that way. The total carbs come from the almond flour and psyllium. The net carbs are just from the almond flour only.
Alex
0Does this bread toast well?
Maya | Wholesome Yum
0Yes, this bread does toast well, Alex! I hope you like it!
Louise
0Hey, I added double active baking powder.
Do I add the same amount as if I would have added the gluten free, which is single active , right? Thanks
Maya | Wholesome Yum
0Hi Louise, Use the amount on the recipe card. Mine was double acting as well, and still gluten-free. 🙂
Louise
0Oh No! MY bad!! I forgot to add the warm water!! That must be why it turned out so dense!! I will try again!
Maya | Wholesome Yum
0I hope you like it, Louise!
Lou
0Way too dense for me.
Maya | Wholesome Yum
0Hi Lou, Sorry it wasn’t for you! You can try this keto bread recipe that is more light and fluffy.
Bill
0How can I get a taller loaf of the bread for sandwiches. Would like it as tall as a regular loaf of bread. Can I add something to the recipe or just double the recipe. Otherwise I really like the bread, especially since within the last month I have been diagnosed with Type 2 diabetes.
Also If I wanted to add some berries for a sweet treat, how would I go about this?
Dee
0You could cut the loaf in half widthwise so it’s close to the same length as regular bread is high, then turn it up on one end and slice it. That way, you’ll get a slice that’s closer to the regular slice in height and width.
Maya | Wholesome Yum
0Hi Bill, You can multiply the recipe by 1.5 or by 2 to get a taller loaf. You’d need to bake it for longer, and probably cover the top toward the end to avoid burning as the center continues to cook through. I haven’t tried making this into a sweet bread yet, but will add it to my list!
Karen Thompson
0Ha ha ha, I’ve made this bread a few times & love it. However, this time I forgot that the microwave was on (combination oven!!) & nuked it!! Guess what I have got some very nice savoury crunchy biscuits to eat with my lovely cheddar cheese! 😉
Maya | Wholesome Yum
0Oh boy, Karen! I am sorry about that. I have definitely done things like that before!
Karen Allard
0Awesome recipe!!!!! Thank you so much, I have tried many low carb bread recipes, but they haven’t come out nearly as good. I substituted flax seed for the psylium husk like some have suggested. I also changed the 4 eggs to 3 eggs and 1 egg white and added 1T. of sugar substitute!! Delicious!!!!!
Maya | Wholesome Yum
0Thank you for sharing your substitutions, Karen! I am glad you liked it!
Patti
0I just made this today. It was a bit runnier than in your video and I wondered what I did wrong. I think it had to do with the 1/4 cup melted coconut oil. I didn’t measure first and then melt so perhaps I ended up with more liquid? It’s not like the recipe wasn’t specific…. It was totally my error! I added a bit more flour to get the consistency right. I set timer for 50 min but it was done in 35 min! It is by far the best “keto bread” recipe I’ve made so far. But honestly I am a bread lover so no matter how good this is, in comparison, it will never be a replacement for the rye bread I love so much! Haha! But as far as a keto type bread, it was very good!!
Maya | Wholesome Yum
0Hi Patti, It’s hard to say what went wrong without being in the kitchen with you. The amount of coconut oil may vary slightly depending on when you measure, but I don’t think it would be a huge difference. I’m glad it still worked for you and that you liked it!
Ifeoma
0Outcome was good despite my replacing psyllium husk with flaxseed meal. I do wish it turned out higher though.
Thanks a lot.
Maya | Wholesome Yum
0Thank you, Ifeoma! I’m glad you liked it. You can increase the number of servings on the recipe card if you want to make it taller.
Wendy McCarthy
0Hi, I am having issues with buying almond flour!!
Ifeoma
0I actually make mine. As I fine it significantly more cost effective to do so. I will be happy to tell you how if you want.
Maya | Wholesome Yum
0Hi Wendy! Many grocery stores now carry almond flour but you can also purchase it on amazon. I hope this helps!
Patsy
0Could you use ghee (butter) instead of coconut oil.
Maya | Wholesome Yum
0Hi Patsy! Yes, you can substitute ghee. I hope you like it!
Mona yip
0I am diabetic. Are there any restrictions on how many pieces of almond flour bread I can consume? Because I love the bread, I can eat 5-6 pieces a day. Is that too much?
Maya | Wholesome Yum
0Hi Mona, While I can’t offer medical advice, I definitely think this bread is better for you than regular white or wheat bread. But, 5-6 pieces a day might be pretty high in calories and displace other nutrients as a result. I usually recommend focusing on a diet of whole foods, especially vegetables, eggs, meat, and healthy fats, with smaller amounts coming from nuts, nut flours, dairy and fruit. Of course each person’s needs are different and your doctor would know better than me what is best for you.
Dawn
0This came out very good! By accident, I bought the husk that had berries in it. So, there is a hint of berry flavor in the bread – not terrible – but will make sure to use plain husk next time.
Question…after baking and cooling, I stored the bread in a plastic zip lock bag. Due to moisture the top is no longer crispy. What can I do in the future to prevent that?
Thanks!
Maya | Wholesome Yum
0Hi Dawn, I’m still it still worked out for you! As for storage, a bread box or paper bag works better than plastic, which traps moisture.
Erin
0Can you use ground flax seed in place of psyllium?
Maya | Wholesome Yum
0Hi Erin, I haven’t but other commenters told me that they did this with success!
John
0The picture is a little misleading. My bread loaf was only 1-1/2 inches high and had a bluish tint to it. I enjoyed the bread though. I thought it smelled like it had cinnamon in it but it didn’t taste that way. Easy recipe and tasty bread.
Maya | Wholesome Yum
0Hi John, Thank you for the feedback. Sometimes this bread takes a little more effort to rise and the batter has to be mixed well to create air bubbles. Use very fresh baking powder, too. The bluish tint can come from an interaction with the psyllium husk powder, and the brand I use (linked on the recipe card) doesn’t usually do this, but either way it’s safe to eat. I’m glad you still liked it!
Misty
0Hello, tried your recipe. My bread looked and felt perfect. The smell on the other hand does not match the look. It seems to have a ammonia scent with a hint in the after taste. Have you ever had this comment before?
Maya | Wholesome Yum
0Hi Misty, Sorry that happened! I’ve heard of this happening due to a reaction between the psyllium and egg yolks, but never experienced it. It might vary by brand of psyllium husk powder, so try the one linked on the recipe card. I hope the bread was still good enough to eat!
Sue
0Hi. I had to use an egg sub Vegan Eggs as can’t eat real eggs. The bread came out stodgy and very wet even after nearly two hours of cooking. Was it the egg sub? Thanks.
Maya | Wholesome Yum
0Hi Sue, I’ve never tried it with a vegan egg substitute so can’t vouch for the results. Since it didn’t work, I assume that was the issue. I’m sorry.
Beth
0This may be a silly question, but what brand of Psyllium Husk Powder do you use? I’m looking for one that does not turn the bread purplish. When I taped on the link next to Psylluim Husk in your recipe, it took me to Amazon. When I read the questions and answers about the product, some people said that it did turn their bread purplish. I have never purchased this product before and made the mistake of buying the orange flavor one. My bread smelled and tasted a bit on the citrus side! LOL
Maya | Wholesome Yum
0Hi Beth, I do use the one that is linked from the recipe card and it doesn’t turn purple for me. But, I have heard some people say they did end up with purple bread – just not sure if they used the same brand or not. Either way it’s a visual thing and still totally fine to eat. Sorry to hear about the mix-up with the orange flavor, hope it was still edible for you and you’ll try again with the plain kind!