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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
Janinea sloan
0My husband is allergic to almonds. What other nut flour could I use?
Maya | Wholesome Yum
0Hi Janinea, Most other nut flours would work. The texture would just vary a bit depending on how finely ground it is – the finer, the better.
Claire
0The batter was very runny. I checked and double checked and my quantities were correct.
Maya | Wholesome Yum
0Hi Claire, It’s hard to say for sure what happened without being there, but want to try to help. Did you check the video? At what point did yours start to look different?
Jon Rueck
0Mediterranean Diet entries? While a neurologist’s program encourages a keto diet, our primary care physician and our cardiologist encourage the Mediterranean diet which be come to learn is mostly fresh vegetables, pasta and fresh fruit with some pork, chicken, beef and seafood (not salmon) thrown in. Help!
Maya | Wholesome Yum
0Hi Jon, While some of my recipes will fit into a Mediterranean diet, you won’t find pasta or high-sugar fruit on this site. I believe that reducing carbs is beneficial for anyone, even if not on a keto diet. Of course it’s up to you and your doctors to decide what is right for you!
Stanley
0Omg thank you … doctor said I have to eat healthy and drop a few pounds. The hardest part is I love some bread.
I have bread! Not dry flaky bread substitute but BREAD!
DID I SAY THANK U?
Maya | Wholesome Yum
0Yay, that’s so great to hear, Stanley!
Patricia Martinez
0Can this be made in a bread maker too?
Maya | Wholesome Yum
0Hi Patricia, Yes, I’ve had readers make it in their bread maker! I’m double checking to find out if they used any special tricks or settings, and will add that as a note if I find out any extra details.
Shirley
0Can I just omit the psyllium? When I made the bread, it did not rise like your loaf did. Why?
Maya | Wholesome Yum
0Hi Shirley, No, the psyllium is an integral part of the recipe. It’s hard to say what went wrong without being in the kitchen with you. This bread doesn’t rise as much as regular wheat bread recipes, but it does some. Try watching the video and see if at some point you did something different?
David
0For some reason mine came out purple. I’m guessing it was the husk powder.
Maya | Wholesome Yum
0Hi David, Yes, some brands of psyllium husk powder do that. It’s still safe to eat, though. Hope you liked it otherwise!
Genielyn Eaton
0Just made this recipe. Didn’t rise but was expecting that. Added cinnamon and walnuts to it since I plan on this only being used for toast. It smells absolutely wonderful and tastes delightful. Love it!
Maya | Wholesome Yum
0Yay! I love to hear that, Genielyn! Have a great day!
Jen
0Awesome!! Followed the instructions exactly and just enjoyed a slice of warm, moist delicious bread. Will definitely make this again! Thank you!
Maya | Wholesome Yum
0I am so happy you liked it, Jen!
Karen Turley
0I made this bread had to use the xanthan gum as I couldn’t get the husk, but turned out perfect. Thank you.
Kate
0How much xanthan gum did you use?
Jon Rueck
0I have both psyllium husk and xanthan gum. Which may be better and how much of either or both?
Maya | Wholesome Yum
0Hi Jon, Use psyllium husk. The amount is on the recipe card above.
Courtney
0Hi Ladies! if I were to substitute with xanthan gum – how much would I use to replace the 1/4 cup psyllium husk powder?
Thanks!
Maya | Wholesome Yum
0Thanks for sharing that tip, Karen! Thank you!
Ruby
0Hi,
My loaf was still really moist in dough like in the middle. Any tips?
Maya | Wholesome Yum
0Hi Ruby, It sounds like it needed to bake for longer. The top needs to form a very hard crust before it’s done.
Jon Rueck
0Same problem. Measured oven temp. Found it 25F higher than set. Reduced setting 20F and extended time 7 minutes. Still gummy in the middle. How much psyllium husk or xanthan gum is needed?
Maya | Wholesome Yum
0If it’s still gummy in the middle, then it still wasn’t baked for long enough – sorry. The psyllium husk powder amount is on the recipe card – 1/4 cup.
Norhala
0Another solid ‘Yum’ from our house 🙂 I had a bread craving so made this recipe this afternoon. I substituted flaxseed meal, as I don’t have any psyllium husk powder on hand. It’s delicious! Can hardly wait to have it with the roast for dinner and as cheese toast tomorrow! Thanks for all the great keto recipes…
Maya | Wholesome Yum
0Thanks for sharing with us, Norhala! Have a great day!
Jamie
0How do you keep this fresh? Should I keep it in the refrigerator?
Maya | Wholesome Yum
0Hi Jamie, You can keep it on the counter for a few days, the fridge for a week, or freeze slices for longer. Wrap it in parchment paper and don’t store in plastic, which can trap moisture.
Liv
0Hello 🙂 Is it possible to make it without eggs you think? And use egg replacer instead? Thanx!
Maya | Wholesome Yum
0Hi Liv, I’d have doubts but haven’t tried it. Let me know if you do!
Irlanda Ramirez
0Love it, love it, love it!!
Maya | Wholesome Yum
0I am so happy to hear that, Irlanda! Thank you for stopping by!
Michelle
0Absolutely loved the taste and texture of this bread. What do you wrap it with to keep it fresh on the counter?
Maya | Wholesome Yum
0Thank you so much, Michelle! Store it in anything that won’t trap moisture, so plastic is the worst. A bread box is great if you have one, or otherwise a parchment paper bag works too. I’d recommend putting it in the fridge if storing for more than a couple days, though. If it gets more “wet” over time with storage, it helps to toast it.
Jo
0Does this recipe work by substituting with coconut flour? And does it not need baking soda? It’s in the oven now but smells very eggy 🙁 I used 1/4 cup coconut flour to 1 cup almond. Thoughts?
Maya | Wholesome Yum
0Hi Jo, I haven’t tried it with coconut flour. It doesn’t need baking soda, just baking powder. Usually 1/4 cup coconut flour is the correct substitution for 1 cup almond flour, but it results in a much smaller volume, so not sure I’d recommend that for this bread – you’d end up with a tiny, flat bread. I’d love to hear how it turned out for you!
Suzanne
0This is the best! I’m really bad at baking but I have made this twice and both times it was perfect. I’ve shared it with all my gluten intolerant friends, thank you. Oh, I reduced the psyllium husk to an eighth and replaced the other eighth with gluten free flour. It made it less gritty. Yummy! Today I’m going to add some spices and sultanas for a sweet treat. Hope it works!
Maya | Wholesome Yum
0I am so happy you liked it, Suzanne! Thanks for stopping by!
Marilyn J Hempton
0Do I do anything different at high altitude? I live in Denver.
Maya | Wholesome Yum
0Hi Marilyn, I don’t live at high altitude so am unable to test. But, you might need to reduce the baking powder slightly and increase the oven temperature a little bit.
Penny Garvey
0The bread is still in the oven but after watching the video I have to say that mine was not nearly as thick, it was pourable. What did I do wrong. I followed the recipe but doubled it.
Maya | Wholesome Yum
0Hi Penny, It’s hard to say what went wrong without being in the kitchen with you. I would guess a difference in measurements – usually doubling the recipe shouldn’t be an issue. If you can pinpoint any particular step where it starts to look different from the video, I can try to help. I hope the bread still turned out for you!