Low Carb Almond Flour Bread

Low Carb Almond Flour Bread

What’s bread without the carbs? It’s a philosophical question that’s plagued low carb and keto dieters everywhere. But, whatever you THOUGHT you knew about dry, dense, cardboard-esque low carb breads, think again. This low carb almond flour bread is soft, perfectly moist, and does not disappoint! It holds together well and has a fluffy, bread-y bite—perfect for low carb sandwiches. And, since this is a low carb almond flour bread, it has a subtly nutty flavor that I LOVE!


  • 2 1/2 cups almond flour
  • 4 tsp baking powder
  • 1/3 cup coconut oil
  • 5 eggs, room temperature, separated
  • 1/3 cup psyllium husk powder
  • 1/2 tsp salt
  • 2/3 cup warm water
  • Procedure

  • Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with foil and spray with cooking spray.
  • To a bowl, add almond flour, psyllium husk powder, baking powder, and salt. Whisk to combine.
  • In a separate bowl, beat the egg yolks until fluffy. Add oil and water and beat to integrate.
  • Add dry mixture into the wet and mix well. Set aside.
  • Separately, whip up the egg whites to medium peaks.
  • Gently fold whipped egg whites into batter—but don’t over-mix! (This will help the bread rise and maintain its lift without yeast or gluten.)
  • Transfer batter to prepared loaf pan and bake until golden brown, about 50 minutes. The top should be firm and a bit crusty.
  • Allow to cool in the pan for 10-20 minutes. Transfer bread loaf to a wire rack and allow to cool completely before slicing and enjoying!
  • Per slice: 6g fiber | 1g sugars | 6g net carbs
  • Nutritional Info

    Serving: 1 slice
    14 servings
    Calories: 202

    • 12g Carbs

    • 14g Fat

    • 8g Protein

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