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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
RM
0Just took the bread out of the oven! It’s delicious! Thanks so much… I wish I could share the pictures with you.
Maya | Wholesome Yum
0I am so happy to hear that! Please share pictures!
Alice Stordal
0Hi Maya! I’ve been trying to lose weight on a low fat diet, to no avail, so I’m trying Keto. I came across your recipe while looking for almond flour bread recipes. (Love the occasional turkey breast half-sammie for lunch or the occasional toasted slice for breakfast). Yours appears to be a very carefully thought-out recipe which I’m anxious to try. I really like how you explained things so thoroughly, gave tips. There’s nothing like learning with the benefit of others’ tried and tested experience. I’m not rating this recipe since I haven’t tried it yet, but based on your effort alone, it gets five stars! Many thanks, Alice
Maya | Wholesome Yum
0Thank you so much, Alice! I definitely recommend a low carb diet over low fat. I’m glad the tips are helpful and hope you’ll love this low carb bread!
Sue
0Can I also add egg whites to this recipe? The egg white may help the bread to rise?
Maya | Wholesome Yum
0Hi Sue, I don’t recommend it. Egg whites actually make baked goods more dense and provide structure, but they don’t help with rising. The leavening effect in eggs comes from yolks. This recipe is already tested with the ratios given and would likely be more dense and/or more egg-y if you add more whites. Hope you’ll try it!
Judie Witney
0This is keto as far as I can tell
Maya | Wholesome Yum
0Hi Judie, Yes, it’s low carb and keto!
Laura Bond
0Hi, what is that bread pan you baked in? It has holes in it. Probably great for the texture of the bread. Can you send me a link for that please?
Maya | Wholesome Yum
0Hi Laura, The pan I use is linked in the post above.
Adrienne Dwyer
0I am trying to cut the carbs but so many of the recipes call for coconut oil. (I have an allergy to anything coconut). Can I substitute coconut oil for something else? Can I substitute coconut flour for something else? Thanks, love the site.
Maya | Wholesome Yum
0Hi Adrienne, It depends on the recipe. For this one, you can use butter instead of coconut oil, and there is no coconut flour. Coconut flour usually can’t be replaced, but again it’s recipe specific. The best way to know is ask in the comments for any specific recipe you’re interested in. I’m glad you like the site!
Mac
0Hi! I just bought a bread machine and can’t wait to try out this recipe! I know you mentioned baking this on the “quick bread” setting, but my machine has a gluten free setting so I was wondering which would be better to use. Also, has anybody had any luck adjusting this recipe to make it gluten free? Thanks so much!!
Maya | Wholesome Yum
0Hi Mac, The recipe is already gluten-free, but the tests I have done with readers said to use the quick bread setting. If you decide to use a different setting, please let us know how it goes!
Mac
0Omg I’m such a dork, I meant “egg free”! Thanks so much!
Theresa
0Can I store the bread in an airtight container on the counter?
Maya | Wholesome Yum
0Hi Theresa, Yes, you can!
Karina Colareta
0Hello, I’d like to try this bread but I was wondering if I could use avocado oil instead of the coconut oil. Also, I don’t have the powder yet. What can I use to replace that?
Thanks!
Maya | Wholesome Yum
0Hi Karina, I haven’t tried it with avocado oil – please let me know how it goes if you try that. I highly recommend making it with psyllium husk powder, but some readers did report success using flax seed meal instead.
Bar
0Thanks for the recipe, finally a bread that doesn’t smell or taste eggy.
I had to make some modifications since I didn’t have psyllium husk powder.
I used 20gr of flaxseed (finely ground), 20gr of Chia seeds (finely ground) and 20gr of hemp hearts (finely ground.
Oh and I topped it off with some bagel seasoning.
I also lowered the oven temp by 25 degrees and baked it for 65 min.
It is delicious and my boys are asking for more.
So thank you!!
Maya | Wholesome Yum
0I am so happy to hear that! Thank you!
Marycris
0Can this recipe be used for the bread machine?
Maya | Wholesome Yum
0Yes, you can! I have details about this in the post above the recipe card.
Fariba
0Thanks so much for this recipe❤️❤️❤️It’s tasty and doesn’t smell eggy at all. I found that if I toast it I smell egg but not if I don’t! I love it. I tested many key bread on different websites. None of the were good as this I this one. Thank you for all the wonderful recipes
Maya | Wholesome Yum
0Hi Fariba! I am so happy you liked it and thank you for stopping by!
Bill
0I really love this bread the taste and texture, but I just can’t get the bread to rise. It always falls in the middle even before it is finished baking and continues to fall while cooling. The slice of bread looks like a sway back horse. It will rise and look wonderful and then start falling in the middle while baking. I’ve added a tablespoon of Baking Soda, increase the water to 1.5 cups, tried glass and metal loaf pans, baking at a higher temperature but nothing works. Can anyone help me with this falling in the middle problem?
Maya | Wholesome Yum
0Hi Bill, Sorry to hear that. I haven’t experienced that before. Usually, if bread falls during baking it’s too much baking powder, but if it falls after baking it’s just not baked long enough. So you could try both less baking powder and increasing the baking time. Finally, this recipe uses baking powder, not baking soda, so if you used baking soda that could be the issue as well.
Denise
0Can I make the batter the night before and bake the next morning? Thank you for the recipe and your time.
Maya | Wholesome Yum
0Hi Denise, Sorry, no. Baking powder reacts once it hits wet ingredients, and loses efficacy if not baked right away after that. However, you can mix all the dry ingredients the night before (through step 2) and do the rest in the morning. Or, you can just bake the bread the night before and eat it in the morning. You can also toast or reheat it if you want warm bread in the morning.
Wholesome Yum A
0Got a question for you! I LOVE the bread, now just trying to store it. How would you wrap it to freeze it since you suggest not wrapping in plastic wrap
Maya | Wholesome Yum
0Thank you, Amanda! Sorry about the confusion – wrapping in plastic is fine for freezing. Just not for the fridge. It will be best to toast after freezing.
Roselyn
0Hi! Can I use melted butter instead of coconut oil? Thanks!
Maya | Wholesome Yum
0Hi Roselyn, Yes, you can!
Monica Gonzalez
0My first bread ever! It came out really well and yummy. I can not eat carbohidrates now, but your Lovely Bread gives me Joy and Hope. Thank you and my friend Claudia (who recommended me your recipe) very much!
Maya | Wholesome Yum
0I am so happy you and your friend Claudia liked the bread, Monica! Please come back again soon!
Lynda
0Absolutely loved it, made with almond meal rather than almond flour but come out great, thank you for sharing
Maya | Wholesome Yum
0I am so happy to hear that, Lynda! Have a great day!
David DeLair
0I followed this recipe to the letter and my bread came out a light colored purple. Tastes great just purple. Any ideas why. I suspect it was the Psyllium husk powder I used.
Maya | Wholesome Yum
0Hi David, Yes, the purple color is from the psyllium. You can try the one linked on the recipe card. Either way it’s safe to eat and tastes the same.
Kristina
0I am fairly new to the low carb world and I’ve tried Keto bread before that I didn’t like, so when I came across this one I absolutely had to try it cause everything I have tried from your page is FANTASTIC!! This bread is amazing! Do you think I could add cinnamon and Truvia to it for a sweeter bread or herbs like rosemary or oregano?
Maya | Wholesome Yum
0Thank you so much, Kristina! It means a lot to hear you say everything you’ve tried has been fantastic. You can definitely add cinnamon or herbs to the bread. Sweetener might be a challenge because the amount of sweetener needed to make it sweet would alter the wet/dry ingredient ratio, so you’d likely need to make other changes.