Free Printable: Low Carb & Keto Food List
Get It NowThis low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I wanted to create an almond flour bread that is much closer to a traditional bread. This is one of the closest ways I’ve come to a carb-free bread loaf. Although almond flour bread is not quite as low in carbs as cloud bread or my white keto bread (both of which are lighter and fluffier), this one is a low carb gluten-free bread that has a taste and texture closer to a whole wheat variety. It even has a crusty exterior!
This one is one of my favorite low carb bread recipes for everything from toast to sandwiches — and will easily fit into your low-carb diet! I’ve been making it for years, but recently updated it to use a hand mixer and the results are even better (more on this below).
Why You’ll Love This Low Carb Bread Recipe
- Chewy with air pockets
- Crusty golden brown exterior
- Neutral flavor (not sweet), like whole grain bread
- Just 5 simple ingredients (plus water and salt)
- Only 10 minutes prep time
- Gluten-free, grain-free, dairy-free, paleo, and keto friendly
- Packed with protein and fiber, keeping you full for longer
- 2g net carbs (and just 5g total carbohydrates) per slice – won’t spike blood sugar!
After dozens of tests, I only make this loaf with Wholesome Yum Blanched Almond Flour. That’s because its fine-milled texture makes each slice taste more authentic than other flours, all while keeping the carb count ultra low. You can truly taste the difference!
Readers also love this low carb gluten-free bread so much that I included it in The Easy Keto Cookbook — my first print book with 100 easy recipes designed for keto newbies, experts, busy people, those with diabetes, and everyone in between.
Ingredients & Substitutions
This section explains how to choose the best ingredients for (almost) carb-free bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – I recommend this one over other almond flours because of its superfine grind. Many other brands are more coarse and will give this low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this form of ground almonds includes the skins).
- 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 keto baking and also makes low carb gluten-free bread recipes more sturdy. This ingredient is what 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 very appetizing, so I recommend this brand that doesn’t do that. If you want to use flaxseed instead of psyllium, follow this similar flaxseed bread recipe.
- Baking Powder – I always use gluten-free, but any kind will work. Don’t confuse this with baking soda, which is not the same thing.
- Sea Salt – For simple flavor.
- 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 including them, makes the bread rise better in combination with the baking powder. Since this almond bread loaf uses quite a few eggs, I don’t recommend egg substitutes. Make sure your eggs are at room temperature before you start, to prevent clumps in your batter.
- Coconut Oil – You can use an unrefined one if you don’t mind a subtle coconut flavor, or a refined coconut oil instead for a more neutral taste. You can also use butter instead, in the same amount. I have not tested using other oils, such as avocado oil or extra virgin olive oil, so am not sure if those would work.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
How To Make Low Carb Bread With Almond Flour
This section shows how to make low carb bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a 8×4 loaf pan with parchment paper and preheat the oven.
- Mix 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 eggs. Using an electric mixer, beat eggs until they double in volume.
- Combine dry and wet ingredients. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water. Mix well to make more air bubbles.
- Bake. Transfer the carb-free bread batter into the prepared loaf pan and form a rounded top with your hands or a spatula. Bake until a wooden toothpick comes out clean and loaf develops a very hard crust (see tips below to confirm that it’s done and avoid a gummy texture).
- Cool. Let the low carb bread cool completely on a wire rack to ensure the right texture. (It can be gummy if you slice it right away.)
- Enjoy. Once it’s completely cooled, slice and enjoy! Use it as a sandwich bread, for avocado toast, or in any recipe that calls for bread!
VARIATION: Want to use a bread maker?
You can! Many of my readers in our low carb support group report you can make this almond flour bread recipe in a bread machine. If you want to use your bread machine, load the dough into your machine instead of a loaf pan and make sure to use the “Quick Bread” setting.
Tips For The Best Low Carb Bread
I’m so excited about how delicious and chewy this almond flour bread is! It’s one of my favorite low carb bread recipes, and I want it to be yours, too.
Below are tips to getting the best rise and knowing how to tell if the bread is fully baked.
How To Create Air Pockets In Almond Flour Bread
Almond flour just doesn’t work the same way as wheat flour. But, you can still do everything you can to help this bread rise:
- Eggs should double in volume. Beating the eggs with a hand mixer until the volume doubles helps create air bubbles in the dough.
- Beat at high speed. A hand mixer is also important when mixing the other dough ingredients, to create as many air bubbles as possible. I used to make this low carb bread recipe by mixing it by hand, which you can still do, but the bread is a lot more dense that way.
- Use fresh baking powder. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is Done
It will look done before it actually is! And if you take it out too soon, it will fall and worse, it will be gummy inside. Here are 2 ways to test for doneness:
- The toothpick test. This bread will pass the toothpick test before it’s fully done. So, check with a toothpick and then continue baking for at least 10 more minutes.
- The crust test. Another way to tell is that the top should get very hard and crusty. It’s an important marker of the bread being done.
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.
Storage Instructions
Wrap low carb gluten-free bread in parchment paper, not plastic. Store on the counter for 3 to 4 days, or in the fridge for up to 1 week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or low carb croutons).
TIP: Don’t wrap this low carb bread in plastic wrap or a plastic bag.
It will trap moisture and ruin the texture. If it gets a little damp or gummy with time, you can pop it in the toaster to fix that.
Can You Freeze Low Carb Bread?
Yes, you can freeze low carb bread for 3-6 months. Slice and place on a parchment-lined baking sheet in a single layer. Once frozen solid, transfer your (almost) carb free bread slices to a freezer bag. (Alternatively, you can freeze in a freezer bag right away with pieces of parchment paper between the slices.) Reheat in the toaster.
More Low Carb Bread Recipes
If you like carb-free bread, you’ll enjoy these other keto bread recipes with easy ingredients and amazing texture!
Tools To Make Almond Flour Bread
- Loaf Pan – This baking pan is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas.
- Parchment Paper – The size is perfect for loaf pans to hang over the sides when making low carb bread.
- Bread Maker – This is not required, but some people want one and my readers have told me that this recipe does work in it, on the quick bread setting.
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is the best low carb bread recipe with a texture like wheat bread. Just 5 ingredients and 2g net carbs!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8×4 in 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.
Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
This recipe was originally made in a 9×5 loaf pan, but I now recommend this size instead — it makes a taller loaf.
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
1,635 Comments
David
0Hi,
There is nowhere in Thailand I can buy psyllium, what would be a good substitute? Thanks
Wholesome Yum M
0Hi David, I recommend trying my Keto Flaxseed Bread or Paleo Keto Bread if you cannot find psyllium. Neither of these recipes contain psyllium.
Cthulhu
0So, I tried to make this bread and overall is good and looks like the pictures, however the flavor was very eggy… I’ll try only egg whites next time. In that case, how much should I use in cups (planning on buying an egg white carton so it won’t be a waste of eggs at home) And what about making double the ingredients, since the bread is rather small and the slices are tiny. I was reading the comments and someone said it only took 30 minutes to bake, I thought it was funny because I left it in the oven for an hour and a half and it was perfectly fine!! Not dry, not burnt, not gummy… By the way, I’ve been making the cream cheese almond flour cookies and they are great, we love them, I use just one 1/3 cup of monk fruit as sweetener, so they won’t taste too artificial… Really good with peanut butter on top
Christina
0I use a lot of xylitol because of my sweet tooth. I would like more pastry recipes!
Earlene Russell
0Absolutely delicious! I am not a baker, but this
recipe made baking easy. Thank you
Michelle
0Love this recipe! The bread came out awesome. I ended up heating the oven to 325 degrees and left it in for about an hour. Thanks for the awesome, simple recipe!
Natalie
0I make this all the time now, but I am wondering how long it will stay good in the refrigerator.
Wholesome Yum M
0Hi Natalie, This bread will be good, lightly wrapped, in the fridge for about a week. If you have any left it freezes well too. Be sure to slice it before freezing.
Amy
0I have been baking gluten free bread with my mom since I was a little girl, and paleo and keto breads for a while now. I have tried a LOT of different recipes through the years and yours has become my favorite, the one I make every week for my family. It is really easy to make, has simple ingredients, rises well every time, and has a wonderful taste and texture. Here are some things I have learned along the way that give me faster and more consistent results. I buy whole psyllium husks and grind them to a fine powder before using. (I didn’t used to grind them and my bread turned out fine, but it rises more and doesn’t have that faint touch of sliminess that psyllium husk can cause if you use whole husks.) I weigh my blanched almond flour and psyllium husk powder rather than using measuring cups. (It’s faster and more precise and I can put my food processor bowl on the scale and add the ingredients directly.) I use room temperature eggs. (It keeps the coconut oil from solidifying.) Rather than take the eggs out of the fridge ahead of time (something I always forget!), I put them in a bowl of warm water before I get started and by the time I need them, they are room temperature. I use a food processor for mixing, so I don’t have to beat the eggs before I put them in. Once I add all the ingredients, I turn on the food processor and let it run long enough for the ingredients to fully combine and whip some air into my dough. I use a smaller bread pan instead of the larger one that you use (it measures 3 1/4″ wide by 7 1/4″ long), partly because I like a taller bread shaped more like a traditional loaf, and partly because the pan is the same one that my grandmother used to bake bread for her family of 12 and it makes me feel more connected to her. Finally, I use an instant read thermometer to check the internal temperature of the bread so I know when it’s completely done; 200 degrees and I know the inside won’t be mushy. (My bread is usually done at the 45 minute mark.) Thanks again for a beautifully crafted recipe that has turned out perfectly for me every time!
Louise-Isabelle
0Wow Amy ! Thank you so much for sharing those tips… I am going to try this bread with your advices. Thank’s also to Maya for the recipe. I need an easy bread substitute. 🙂
Marisa
0Thank you for your tips! You have made the homework for us 😉 I will definitely follow your advise. It sounds like you really know what you are doing to make the bread and same time.
Mary
0Please tell me the correct weight measurements for the Almond Flour and Psyllium Husk powder. They are really confusing…
Wholesome Yum M
0Hi Mary, The recipe card has a metric option that will give you amounts in weight. It is located just under the recipe’s video. I hope this helps!
Mimi
0Thanks for this recipe. I made it tonight and added flaxseeds and chia seeds. We all loved it.
Becky Badami
0I’m just getting started. Made the bread and it did not rise too much will try again. Tastes good. So in reading the comments, someone said they doubled the recipe and had good luck with it rising much higher. Do I automatically have to double the carbs for that slice of bread?
Wholesome Yum A
0Hi Becky, you’ll want to double the carb count if you still slice it into 18 slices (as the original recipe does).
Nicole
0This bread is delicious! I’m so happy to have a grain-free bread recipe that’s so easy and good. I’m a bit confused about how to store it. Do you just wrap it in parchment paper and leave it on the counter or in the fridge like that? Also, does it freeze well? If so, please let me know the best method. Thanks!
Wholesome Yum A
0That’s correct, Nicole — just wrap it as best you can and leave it on the counter. For freezing, you can store in plastic but I would recommend slicing it first.
Trish
0Mine only took 30 minutes glad I checked on it. Excellent! Thank you! I will double the batch next time to make it taller!
Lord Mikey Adrian Cousins
0OMG…Just made the Easy Low Carb Bread with almond flour this morning. It’s amazing!!! My comment is, as it may be useful to others, I couldn’t get the Psyllium Husk Powder as it’s not available in Turkey. So I substituted Coconut Flour in its place. The bread still came out amazingly. Thank you so much!!!
Sarah
0Just made this and am so surprised how delicious it is!! I swapped out the psyllium husks for flax seed (equal parts) and added a touch (~ 1 tbsp) of stevia. I made half batch just in case I wasn’t a fan of it. But I will definitely be making this again!!
Christina Mollman
0The bread came out just like you promised! It was fabulous! I wanted it to raise just a little more, but I knew from what you wrote about the way almond flour works that I got a 100% raise. Crusty, hearty, and delicious. Thank you so much for this recipe. Getting to eat bread again means the world to the person for whom I just made it.
Patricia Schoening
0This bread came out great in my bread machine rapid cycle. Thank you! It was delicious with walnut butter.
Kayla Yalacki
0I used a bread machine and added bm yeast. I cooked it on the quick bread setting. It didn’t not get “fluffy” but it did rise but I did notice that it wasn’t mixing it very well and ended up having to help it. It tastes great.
Ruth Gee
0An edible low carb bread, thank you. I’ve made this a few times in my food processor. I use olive or sunflower oil as I don’t like the coconut flavour you get with coconut oil. I add various seeds, poppy, sesame, linseeds and sunflower seeds, gives it a bit of crunch. Cook for an hour and you get crust. Store it wrapped in baking parchment/greaseproof paper in the fridge otherwise it can go mouldy. Toasts nicely too.
Sunshine Rivera
0I just got a silicone bread pan. Do you think I still need to use the parchment paper when baking this bread, or any bread actually, or can I leave it out? So looking forward to making this (and a whole lot of other recipes I found here.) Thanks for your help.
Wholesome Yum A
0Hi Sunshine, you probably won’t have trouble with sticking, but it may be harder to lift out of the pan when you go to slice it. Let me know if you try that!
Jen
0I just made this. It was delicious and the texture was perfect. Thank you for this recipe. I used butter instead of the oil because that is what I had at the time.
Michelle
0Do you think this recipe would work with ghee instead of coconut oil? I have a coconut intolerance. Thanks for any feedback!
Wholesome Yum
0Hi Michelle, I haven’t tried but I think that would work. Good luck!
Cyril j Harvey
0I made a loaf of this bread and it was good with a little coconut oil and a drizzle of honey. I ran out of psyllium powder so purchased another container. The last two loves came out purple. It still tastes good. Could it be the psyllium? Thanks for your reply.
Wholesome Yum
0Hi Cyril, for some reason the purple color happens with some brands of psyllium, though I haven’t experienced that myself. Glad you liked it!
Dale
0It certainly was very easy to make but unfortunately I didn’t like the eggy taste. Would like a recipe that has less eggs or more flavour to cover up the egg taste. Thank you.
Wholesome Yum
0Hi Dale, you might like some of my other bread recipes better!
Randy
0I haven’t made it yet. Just wondering if I could substitute flaxseed meal for the psyllium husk powder. Thanks!
Wholesome Yum
0Hi Randy, I haven’t tried that but it has worked for other readers. Let me know if you give it a try!
Kathey Zareian
0Will be trying this soon!
Michel Jackson Foster
0First time in my life baked something. Your recipe was easy to follow and gosh, that superb taste! Thank you!
Sharon
0I’ve finally found the best Gluten free almond flour bread recipe!! This is the best. Oh I already said that! It came out perfect and not purple. It’s a great texture and consistency. I did add 1 TB of nutritional yeast. Have no idea if it made a difference because I had never made the recipe before. Now I will have to try all those other bread category recipes. I’ve posted in Instagram, as well.
connie
0I absolutely love this recipe. I tried it today for the first time and it’s absolutely delicious. My only problem is how thin it came out, maybe I didn’t mix it well enough? I don’t really know I tried following everything to the t so hopefully next time I will figure it out
Linda
0Best gluten-free bread I’ve ever made, thanks so much, I used olive oil and added different seeds (sesame sunflower) Can I freeze it?
Wholesome Yum
0Hi Linda, you can freeze it! See my tips in the post above.
Joan
0Could I use xanthan gum instead nstead nstead of pyhllisium husk?
Maya | Wholesome Yum
0Hi Joan, Sorry, no, the psyllium provides a good amount of bulk in this recipe, it’s not only a thickener whereas xanthan gum is much more concentrated and would not work the same way.
Manisha
0I tried this bread for my husband who is allergic to wheat. I must admit I was skeptical about a bread made from Almond flour and psyllium husk but it was absolutely relish! I loved having it toasted along with just plain butter. yum!
Chrissy
0First time making this bread and it’s delicious! Baked it for 65 minutes. I started at 55 minutes and when I checked it, it seemed to be done but followed suggestion of baking for an additional 10 minutes. I also separated the eggs and beat the whites before adding both the whites and yolks. And I used coconut oil as that’s what I use in the majority of my baking. I love the hint of flavour it adds!
Thank you for an easy AND delicious bread recipe
Rachel
0Would this recipe work as rolls in muffin tins for easier freezing?
Wholesome Yum
0Hi Rachel, I haven’t tried that but it might work. Watch them closely in the oven so they don’t overcook.
Deborah
0I have started the Keto diet, and I was literally craving, dying for anything that tasted remotely like bread. Just made a fresh loaf of this bread, and it’s spectacular. I actually bought some wonderful thinly sliced Edam cheese cut a slice of bread and grilled it in the oven. It was absolutely divine. Thank you Maya, for this wonderful recipe!
Dave
0I’m making this as I type! Looks good so far can’t wait to taste it! Making some grilled Italian sausages tonight should be a nice change!
Erika
0I just made it and it came out so good!!!!!
Zee
0Hey that looks like one tasty recipe.. Just one question, can we use just egg whites instead of whole egg? And if so then how many egg whites?
Wholesome Yum
0Hi Zee, I’d recommend this bread recipe instead, since it only uses egg whites.
Juan Negro
0Can you double this recipe to make a bigger loaf of bread?
Maya | Wholesome Yum
0Hi Juan, Yes, you can!
Mark
0I made this today, I haven’t tasted it yet because it’s still cooling. But it’s only about 1 inch thick. What did I do wrong?
Wholesome Yum
0Hi Mark, what size pan did you use? If you used any kind of loaf pan it should not have been so thin.
Jenn
0I had a similar issue…I used the 9×5 as recommended & ended up with a very short loaf! Not sure where I went wrong. Won’t work for sandwiches, but still plenty tasty to enjoy on its own
Steph
0Amazing! Used olive oil and added more salt, dried rosemary, sage, oregano and thyme. Also added about 1/8 cup of Trader Joe’s olive tapenade. Was soooo delicious. Consistence was perfect. The only problem was I wanted to eat the whole loaf!!!
Jean
0Such an easy and healthy bread recipe! Love how fluffy it is.
Sam C.
0How exactly would I make this in the bread maker? Would I have to add yeast? I saw a comment about making it in the bread maker with yeast but I’ve seemed to have lost it. (This will be my first ever attempt at baking bread, once the rest of the ingredients come in)
Wholesome Yum
0Hi Sam, some commenters have had luck using the “quick bread” setting on their machines. Another commenter mentioned adding 1 1/2 tsp yeast and 1/2 tsp sugar (to act as something for the yeast to “eat”).
DK
0This recipe does NOT work in the bread machine!
Hope
0This the Ed out amazing the very first time! I used olive oil instead of the coconut oil, otherwise stick to the recipe and made a perfect small loaf. It cuts beautifully into thin slices and tasted wonderful with some cheese.
This is a keeper!
Crissy
0Wow! So I made this with my bread machine and it’s fantastic! My machine is pretty old so I think next time I’ll stir it all up really well, then put it in the maker. I love this! thank you!
Lynda Savage
0Best, easiest bread recipe I’ve tried so far.
Lois
0I am allergic to coconut and psyllium . I was wondering if I could use olive oil, but don’t know what to sub in for the husk powder. Thank you, this looks delish !!
Wholesome Yum A
0Hi Lois, you can use olive oil here. As for a psyllium replacement, you might be able to substitute ground flax 1:1 but I haven’t tested that to know for sure.
Kimberly
0Mine turned out gray in the middle. What could have gone wrong. It does not look like yours. I am scared to eat it.
Wholesome Yum
0Hi Kimberly, did you line your loaf pan before filling it? The high egg content in this recipe can react with the metal pan and create a blue tint to your food. Overcooked eggs can cause this as well.
Marlene Galligan
0How many carbs?
Wholesome Yum L
0Hi Marlene, there are 5g of Total Carbs and 2g of Net Carbs for each of the 18 servings in this recipe.
Phillip
0I don’t eat dairy and want to try this bread, do you think it will work with flaxseed instead of eggs? Thank you
Maya | Wholesome Yum
0Hi Philip, I haven’t tried that. Let me know if it works out for you.
Bill
0I don’t eat dairy either, but I do eat eggs.
Chatiya Fairley
0I heard Chia seeds work well as a replacement for eggs, try googling the egg to chia seed ratio. Good luck.
Rachel
0Can I sub the almond flour for any other flour?
Maya | Wholesome Yum
0Hi Rachel, No, I don’t recommend that. It’s a main component in the recipe.