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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

Print Recipe
Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 25 mins
Servings 14 servings
Calories 202
Author Alyssia Sheikh


  • cups almond flour
  • cup psyllium husk powder*
  • 4 tsp baking powder
  • ½ tsp salt
  • 5 eggs room temperature, separated into yolks & whites
  • cup coconut oil
  • cup warm water


  • 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.)


  • 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.


*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


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