Low Carb Almond Flour Bread Recipe
Easy Low Carb Almond Flour Bread Recipe – NO Yeast, & NO Bread Machine!
Whatever you THOUGHT you knew about dry, dense, cardboard-esque low carb bread recipes, 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, unlike other keto bread recipes, there’s no cream cheese or dairy involved. Instead, this low carb almond flour bread recipe features none other than: almond flour! I LOVE the subtly nutty, comforting flavor it adds to my bread.
Plus, it’s loaded with wholesome fats which make this grain free bread more satisfying than traditional grain-based breads. And, nixing the grains also makes this a paleo bread recipe! Best of all, there’s NO yeast involved, no waiting on rising dough, and no bread machine needed.
A soft, satisfying low carb bread that actually fills me up? And, just 7g net carbs per slice?! This low carb almond flour bread recipe is hard to beat!
Fluffy, Grain Free, Paleo Bread—Without the Carbs?
What’s bread without the carbs? It’s a philosophical question that’s plagued low carb and keto dieters everywhere. But, thanks to the not-so-secret ingredient in this low carb almond flour bread, you can enjoy a bread that tastes like real bread—without the carbs!
For low carb baked goods, almond flour is one of my go-to grain free flours because it’s rich in wholesome fats and fiber. But, that makes it less fluffy and more dense than traditional flours. Which, on its own, wouldn’t make for a soft and satisfying low carb bread recipe…
So, what’s the secret to fluffing up this low carb almond flour bread? Super fine almond flour and whipped egg whites! The result is a low carb, grain free, paleo bread that’s crave-ably soft like you won’t believe.
Plus, without the traditional wheat flour base, you’ve got a naturally low carb AND gluten free bread recipe. If you’re on a low carb lifestyle or looking for a gluten free bread that’s lower in carbs, you don’t have to say ‘no’ to sandwiches anymore!
Low Carb Almond Flour Bread
Ingredients
- 2½ cups almond flour
- ⅓ cup psyllium husk powder*
- 4 tsp baking powder
- ½ tsp salt
- 5 eggs, room temperature, separated into yolks & whites
- ⅓ cup coconut oil
- ⅔ cup warm water
Instructions
- 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! (Slice to desired thickness, 10-14 slices depending on preference.)
Storage:
- Store in a zip-top bag or airtight container at room temperature for 5-7 days (or longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
- I have not personally tried freezing this recipe, but I think it should freeze and thaw just fine! Simply store cut slices/loaf in an airtight container in the freezer.
29 Comments on “Low Carb Almond Flour Bread Recipe”
Hi – It’s a super great recipe! What is the nutritional value of the entire loaf? Not sure what size the slices are in the nutritional value posted below. Thanks!
Hi, so glad you like our almond flour bread recipe! The yield listed on the recipe is for 14 servings (or 14 slices), so the nutrition is provided for 1 slice (out of 14).
If you multiply the nutrition by 14, here’s the nutrition for the full loaf:
2828 calories | 196g fat | 168g carbs | 84g fiber | 14g sugar | 112g protein
Divide those values by however many slices you cut your loaf into and you’ll have your nutrition per slice 🙂
Hello! I know it says no bread maker needed but could I put this in a bread maker as well?
Hi Justine, unfortunately we don’t have a bread maker and haven’t tried making this almond flour bread in a bread maker, so I can’t say for sure how that process would work. It might be possible, but you’d have to do some research to find out!
If you have a bread maker, I’d recommend looking at your machine’s instructions or manual to see if there is any guidance about converting oven recipes to bread maker recipes. (My understanding is that the oven functions somewhat differently than a bread maker, so you may need to adjust the bake temperature/time.) I wish I could be more helpful! Happy baking 🙂
Thank you for the recipe. This is my first time making almond bread, I’ve been on a keto diet for the last 2-3 weeks, and I’ve still been using 2 slices of wheat bread almost daily until today when I decided to go all out and leave my carbs behind.
I had to substitute more of the almond flour for the pysillium husk because the first recipe that I found didn’t have that ingredient.
The end result was absolutely great! It stayed together well. It was great with a little butter. I will make the final leap tomorrow when I try it as a sandwich bread.
There are soooooo many recipes out there, and luckily I found yours to begin with, because it’s a mouth-watering hit!
Hi Mark, we’re so happy to hear that you enjoyed this low carb almond flour bread recipe! It’s fantastic to know that this low carb bread could fit into your keto lifestyle, and that you were successful in replacing the psyllium husk with almond flour. I’m certain that substitution will be helpful to others in this community! We’re grateful to have you here, and we appreciate you sharing your experience with us 🙂 hope that sandwich turned out delicious!
Best almond flour bread I’ve tried. THANK YOU for spelling out the instructions in detail but still keeping it simple. I felt so impressed with myself when my loaf came out of the oven, it’s beautiful
Hi Coral, this makes us so happy to hear! Low carb bread recipes can be tricky, but we’re glad to know this one turned out well for you. So surprisingly fluffy, too! Thanks so much for trying out the recipe 🙂
Hi! I was just wondering, could I use this recipe in making it in a bread machine?
Hello! We haven’t personally tried making this recipe with a bread machine, so I can’t speak to how that might turn out. My understanding is that a baked bread recipe like this would need to be adapted in order to bake properly in a bread machine, but you’d have to do some research to sort out what exactly to adjust. I wish I could be more helpful, my apologies!
Hi! Can I use blended almonds instead of ready bought almond flour?
Hi Sara, homemade almond flour can work in this recipe, but the texture may turn out a bit different. Most store-bought flours are very fine in texture, which is important for baked goods, and most brands make almond flour using blanched almonds (without the skins).
So, if you plan to try this recipe with homemade almond flour, I would recommend that you sift it before using it for baking. After you’ve blended the almonds, either use a flour sifter or a fine-mesh strainer to separate any large pieces or chunks. It’s helpful for your flour to have a nice, fine texture for this recipe! 🙂
I am glad I found it but how many slices should I get ?
Hi Tammy, it depends on what size pan you use and how big you want your slices! You can go with anywhere from 14 thinner slices to 10 thicker slices – it’s up to you 🙂
I am glad that I found this!
Happy to hear you enjoyed! 🙂
Is there a replacement for psyllium husk powder
Hi there, we actually haven’t made this recipe with a substitute for the psyllium husk, so I can’t say for sure what would work and result in the same texture/taste. But if you’re willing to experiment a bit, some common substitutes for psyllium husk include: ground flaxseed, ground chia seed, or xanthan gum. Each generally substitutes at a 1:1 ratio for psyllium husk, so I’d just try using 1/3 cup of your preferred substitute! Hope this helps 🙂
I wonder if i could use flaxseed or arrowroot for the substitute for the husk powder,physillium powder can give some people gut issues so i cant make this bread til i can try a sub for it
Hi there, we actually haven’t made this recipe with a substitute for the psyllium husk, so I can’t say for sure what would work and result in the same texture/taste. Flaxseed or arrowroot might work, but you’d have to do some experimenting to find out!
Does this bread taste very strongly of almonds? I personally don’t like the strong almond flavour (reminds me a bit of marzipan ) . Please let me know ! Would love to try this recipe !
Hi Zahra, this bread doesn’t taste much like almonds at all in my opinion! (I’m not a fan of marzipan either.) It has a very subtle, nutty taste, and is mostly comforting and bread-y! 🙂
This bread is awesome – just baked one now. Kindly advise how to store it and how long it will last in the fridge and if it can be frozen.
That’s amazing! So glad it turned out well 🙂 thanks for trying the recipe! We recommend storing in a zip-top bag or airtight container at room temperature for 5-7 days (maybe longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
We haven’t personally tried freezing this almond flour bread so we can’t say for sure, but I think it could freeze & thaw just fine!
Could you recommend a substitute for the psyllium husk powder please? It’s quite expensive and I probably won’t use it for anything else.
Thanks in advance!
Alyssa
Hi there, we actually haven’t made this recipe with a substitute for the psyllium husk and so I can’t say for sure what would work and result in the same texture/taste. My sincere apologies I can’t be more helpful!
This was a delicious recipe but I definitely would recommend whipping the egg whites first – by the time I whipped the whites, my coconut oil had started to solidify and it made it pretty difficult to fully incorporate. In trying to just mix it (I realized full incorporation would be near impossible), I lost a lot of the air in the whipped egg whites so the bread was denser. But really enjoyed it, it was probably the closest to wheat bread I’ve found.
That is a great tip, thank you so much for sharing that feedback! And we’re so glad that you enjoy the recipe 🙂 thanks for giving it a try!
This recipe is perfect and delicious. thank you!