If you’ve gone keto but are still craving sandwiches, don’t worry! You can still eat bread with this low-carb Keto Almond Flour Bread recipe. It’s gluten-free, keto-friendly with only 2g net carbs, and ready in just 30 minutes.
What’s simpler, and tastes better, than a sandwich on bread fresh from the oven? Or toast dipped in your favorite soup? In most homes, the answer is nothing. But when you’re trying to follow keto, or you have to eat gluten-free, this can be a difficult craving to satisfy.
Enter Keto Almond Flour Bread. Not only is this loaf low-carb, but it’s also gluten-free and packed with protein and nutrients. Perfect as a slice of toast served with your favorite soup (Creamy Keto Sausage Ball Soup, anyone?), or used to make Jalapeño Popper Tuna Fish Salad sandwiches, this recipe is a Keto game-changer.
Why You Will Love Keto Almond Flour Bread
- You can have fresh bread hot and ready in 30 minutes.
- Keto Almond Flour Bread requires minimal ingredients and clean-up, making the recipe quick and easy to follow from start to finish.
- Almond flour bread is gluten-free, keto friendly, and packed with fiber and protein that will leave you feeling fuller quicker, so you won’t have to worry as much about overeating.
- Making big batches of loaves to have on hand in the freezer is super simple. No more worrying about having to run up to the store for a loaf of bread with this recipe.
Can You Eat Keto Almond Flour Bread on Keto?
Eating bread while on keto sounds like a dream, but it’s true: almond-flour bread is 100% keto friendly and gluten-free.
Almond flour is naturally low in carbohydrates, making it a great alternative to wheat flour. Plus, it’s high in fiber and protein and is packed with magnesium, potassium, and vitamin E, making almond flour a more nutritious option than other alternatives.
- 1 ¾ cups almond flour
- ¼ cup flaxseed flour
- ½ tsp baking powder
- ¼ tsp salt
- 5 tbsp coconut oil, melted
- 5 eggs
- 1 tsp apple cider vinegar
1. Preheat the oven to 350°F
2. Crack all the eggs into a bowl and, using an electric or stand mixer, whisk until the egg is frothy.
3. In another bowl, mix together the almond flour, flaxseed flour, baking powder, and salt.
4. Add the coconut oil and apple cider vinegar into the egg mix and beat again.
5. Pour the dry ingredient mix into the wet ingredient bowl and mix vigorously together until thoroughly combined.
6. Line a bread tin with wax paper and pour the mixture in. Pop into the preheated oven for 20 minutes or until baked through.
7. Remove from the oven and allow to cool before removing the loaf from the tin and removing the parchment paper.
Not everyone can eat (or likes to eat) all of the ingredients used to make Keto Almond Flour Bread. Thankfully, some great options are available if you need to make recipe substitutions.
Flaxseeds, for instance, can be replaced with psyllium husk or ground chia seeds. They’re just one part of the binding agent to help keep your bread from crumbling. Flaxseed and psyllium husk are also both high in fiber.
If you have an egg allergy or don’t eat eggs for personal reasons, there are different ingredients you can substitute. However, these will have an effect on the cooking time, so be sure to toothpick test your bread towards the end of the cooking time. Your bread also may have a different texture and flavor.
|Egg Substitute||Amount per Egg||Change to Cooking Time|
|Flaxseed Meal||1 tbsp + 3 tbsp water||Slightly longer|
|Chia Seeds||1 tbsp + 3 tbsp water||Slightly longer|
|Applesauce (unsweetened)||1/4 cup||Slightly shorter or similar|
|Mashed Banana||1/4 cup||Slightly shorter or similar|
|Silken Tofu||1/4 cup||Similar or slightly longer|
|Vinegar + Baking Soda||1 tbsp vinegar + 1 tsp baking soda||Similar|
|Yogurt (unsweetened)||1/4 cup||Similar|
|Buttermilk (or sour milk)||1/4 cup||Similar|
The only ingredient that absolutely cannot be substituted is almond flour. Even using another gluten-free flour will dramatically change the consistency and density of the bread.
If you’re freezing your bread, you want to make sure the bread is completely cooled and sliced before freezing. Also, make sure that your loaf is completely wrapped and sealed in a freezer bag. Almond flour bread won’t keep its structural integrity if it gets soggy from the freezer.
The best tool to use for this bread is an electric beater or a stand mixer, as it is important to get a lot of air into your eggs when you beat them and for the eggs to double in volume. But this is achievable with a hand whisk. It just takes a bit more strength and determination, and you can do it.
Yes, this is an easy one to double. Just adjust your cooking time to make sure the loaf is baked. I love making 4 loaves at a time and slicing and freezing them.
How To Store Keto Almond Flour Bread
The best way to store Keto Almond Flour Bread is by first wrapping the loaf tightly with plastic wrap or aluminum foil. Then, place your keto bread in a plastic resealable bag or an airtight container. You want to prevent any outside air from getting to your bread in order to keep it fresh for as long as possible.
Freezing keto bread is a great way to have something on-hand that you can make a quick to make a quick lunch or snack with. After wrapping your bread in aluminum foil or plastic wrap, place it inside a sealable freezer bag. For the best results, pre-slice your bread before freezing.
To reheat, just pop your slices in the oven or a toaster. Or, you can leave slices to thaw at room temperature. Just use your Keto Almond Flour Bread within 3 months of the freeze date.
Low Carb Almond Flour Bread
- 1 ¾ Cups Almond flour
- ¼ Cup Flaxseed flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 5 Tbsp Coconut oil melted
- 5 Eggs
- 1 tsp Apple cider vinegar
- Preheat the oven to 350°F
- Crack all the eggs into a bowl and whisk until the egg is frothy
- In another bowl mix together the almond flour, flaxseed flour, baking powder and salt.
- Add the coconut oil and apple cider vinegar into the egg mix and beat again.
- Pour the dry ingredient mix into the wet ingredient bowl and mix vigorously together until thoroughly combined.
- Line a bread tin with wax paper and pour the mixture in. Pop into the preheated oven for 20 minutes or until baked through.
- Remove from the oven and allow to cool before removing the loaf from the tin and removing the parchment paper.
- Wrap in plastic wrap or aluminum foil before placing inside resealable plastic bag or airtight container. Leave at room temperature or in refrigerator.
- If freezing, slice bread before wrapping in plastic wrap or aluminum foil. After placing the loaf inside a freezer bag, it can be left in the freezer for up to 3 months.