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    Low Carb Almond Flour Bread Recipe

    November 5, 2018 by Alyssia Sheikh 23 Comments

    low carb bread recipe, grain free bread, almond flour bread recipe, paleo bread, Low Carb Almond Flour Bread
    Jump to Recipe·Print 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!

    low carb bread recipe, paleo bread recipe, grain free bread, almond flour bread recipe, low carb gluten free bread
    low carb gluten free bread, almond flour bread recipe, low carb bread recipe, paleo bread recipe, grain free bread

    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!

    paleo bread recipe, grain free bread, almond flour bread recipe, low carb bread recipe, low carb gluten free bread
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    low carb gluten free bread recipe, grain free bread, almond flour bread recipe, paleo bread recipe, Low Carb Almond Flour Bread

    Low Carb Almond Flour Bread


    ★★★★★

    5 from 3 reviews

    • Author: Alyssia Sheikh
    • Prep Time: 35 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour 25 minutes
    • Yield: 14 servings 1x
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    Ingredients

    Scale

    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 9x5-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.

    Notes

    *Substituting for Psyllium Husk:

    Some common substitutes for psyllium husk include: ground flaxseed, ground chia seeds, or xanthan gum. Each generally substitutes at a 1:1 ratio for psyllium husk, so try using ⅓ cup of your preferred substitute in this recipe.

    Full disclosure: I haven’t personally tried making this recipe with a substitute for the psyllium husk, so I can’t say for sure what will work and result in the same texture/taste. But, for those who would like a substitute and are willing to do a bit of experimenting with the recipe, these are your best bet.

    (And if anyone does try out the recipe with one of these substitutes, comment to let me know how it turns out!)

    Net Carbs

    Per slice of low carb almond flour bread: 6g net carbs

    Nutrition

    • Serving Size: 1 slice
    • Calories: 202
    • Sugar: 1g
    • Fat: 14g
    • Carbohydrates: 12g
    • Fiber: 6g
    • Protein: 8g

    Did you make this recipe?

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    Comments

    1. Coral

      March 17, 2021 at 9:09 pm

      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

      ★★★★★

      Reply
      • Nadia Sheikh

        March 24, 2021 at 4:22 pm

        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 🙂

        Reply
    2. Charm

      December 17, 2020 at 7:15 am

      Hi! I was just wondering, could I use this recipe in making it in a bread machine?

      Reply
      • Nadia Sheikh

        December 17, 2020 at 9:04 am

        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!

        Reply
    3. Sara

      September 14, 2020 at 9:03 am

      Hi! Can I use blended almonds instead of ready bought almond flour?

      Reply
      • Nadia Sheikh

        September 15, 2020 at 4:41 pm

        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! 🙂

        Reply
    4. Tammy

      July 22, 2020 at 3:45 pm

      I am glad I found it but how many slices should I get ?

      Reply
      • Nadia Sheikh

        July 27, 2020 at 9:38 am

        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 🙂

        Reply
    5. nydia

      May 13, 2020 at 3:20 pm

      I am glad that I found this!

      ★★★★★

      Reply
      • Nadia Sheikh

        May 18, 2020 at 7:34 am

        Happy to hear you enjoyed! 🙂

        Reply
    6. Sabina Diaz

      May 06, 2020 at 11:49 am

      Is there a replacement for psyllium husk powder

      Reply
      • Nadia Sheikh

        May 07, 2020 at 8:39 am

        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 🙂

        Reply
    7. Jgirl

      February 04, 2020 at 2:00 pm

      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

      Reply
      • Nadia Sheikh

        February 06, 2020 at 8:40 am

        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!

        Reply
    8. Zahra Khan

      November 16, 2019 at 2:26 pm

      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 !

      Reply
      • Nadia Sheikh

        January 07, 2020 at 11:17 am

        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! 🙂

        Reply
    9. Nas

      November 07, 2019 at 11:25 am

      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.

      Reply
      • Nadia Sheikh

        November 13, 2019 at 1:06 pm

        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!

        Reply
    10. Alyssa

      July 26, 2019 at 8:20 pm

      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

      Reply
      • Nadia Sheikh

        October 18, 2019 at 12:53 pm

        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!

        Reply
    11. Kim

      February 21, 2019 at 2:55 pm

      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.

      ★★★★★

      Reply
      • Nadia Sheikh

        April 14, 2019 at 8:08 am

        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!

        Reply
    12. pascale

      January 12, 2019 at 10:13 am

      This recipe is perfect and delicious. thank you!

      Reply

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