Almond Flour Bread (Keto)
I absolutely fell in love with this bread. I have recently tried to be more gluten free. Not because of any specific reason but have come to the realization that my body responds better to it. I have not eliminated gluten completely but overall, trying to introduce more healthy keto and low carb recipes into life.
This was a recipe we found online and just had to try. One of the hardest items to eliminate from a Greeks diet is bread. It was always on the table growing up. This bread is an amazing substitute. Super simple to make and really delicious when you ‘dress it up’.
A great tip for this bread is to slice and toast it in the mini oven. I used this for my sandwiches and loved it. We also had it with butter and honey and that was delicious too. Today I’m going to make myself an avocado toast.
Two key points to make about this recipe are make sure you incorporate the apple cider vinegar in the batter or else the loaf will not rise properly. Also, the recipe calls for an 8 or 8.5 inch loaf pan. I haven’t tried it with a 9 inch so I’m guessing the time might be a bit longer and the bread will come out a bit flatter in height.
I also want to include that the bread had an omelette type of smell (which is to be expected since there are 5 eggs included in the recipe) once it came out of the oven. It does go away once you let it cool and refrigerate it though. Store this in an air tight container in the fridge. You can also individually slice, wrap and store this bread in the freezer.
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Almond Flour Bread
Equipment
Ingredients
- 5 eggs
- 5 tbs olive oil (or melted butter or coconut oil)
- 1 tbs maple syrup
- 1 tsp apple cider vinegar
- 1¾ cups almond flour, super fine
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, lightly beat your eggs. Whisk in the oil, maple syrup and Apple Cider Vinegar (don't skip the vinegar or the bread will not rise properly) until smooth. Next mix in the almond flour, baking soda and salt until incorporated and the batter is uniform and thick. Transfer to your loaf pan and bake for 30-35 minutes or until golden on top.
- Cool the loaf 10 minutes in the pan, remove to a cooling rack and cool another 20 minutes. Slice and enjoy as a sandwich bread, avocado toast or with honey and butter.
Notes
Nutrition
Hungry for more?
I’ve been searching for a gluten-free bread recipe that doesn’t have tons of weird ingredients in it. This one is perfect! Very delicious! I didn’t have enough butter so did 3 tablespoons of olive oil and 2 tablespoons of melted butter. I also added flax seeds and chia seeds. The bread is pretty moist and dense. Maybe I’ll try to double the recipe to see if it rises more, as someone previously mentioned. Also will try to add crushed walnuts next time. But definitely saving this recipe and will make often. Thank you for sharing!!
i adore your recipes helped me become healthier. Very nice bread just wondering if I can make a cinnamon loaf with stevia brown sugar and what would be the portions?
HI Deborah, thank you so much for this kind message!
I don’t see why not! Sounds delicious!
love this recipe so easy to make and so delicious 😋
HI Sarah, that’s beautiful! I’m so glad you enjoyed the recipe!
left out the maple syrup, and subbed egg whites for 2 of the eggs, due to watching my cholesterol. Came out amazing! will use again and again. thanks for such an easy and delicious recipe.
Hi Asia, thanks for trying and coming back to share your feedback with us!
Low in carbs and delicious….what’s not to love
Exactly!! Thank you!
Great recipe! Thank you for sharing! 🙂
Its my pleasure Natalia!
Hi, thank you for sharing always.
Is it okay to use honey and lemon in place of vinegar and maple syrup?
Thank you
Hello! It is my pleasusre! Yes that should be okay to sub in!
Hi! Is the nutrition information per serving or the entire loaf?
Hi Lulu, its per slice. the serving portions are listed at the top of each recipe box…
I really enjoyed this bread! I omitted the maple syrup because I did not need a sweet tasting bread; instead I added an equal amount of water to the batter. I also added 1/2 teaspoon of xanthan gum. I’m not sure if this was necessary, but other almond flour-egg based baked goods I’ve made have been crumbly so I wanted to avoid that. The bread kept well in the fridge for about 6 days and reheated well, maintaining its texture. This will be my go to keto bread.
My loaf pans are all 5 X 9. Should I double the recipe?
kinda sorta ok. thick and dense. needs help with butter or jam!
This bread is very good! I used Lakanto sugar free maple syrup.
Great recipe. Thank you!
I am not a picky eater and I like to try new recipes but I have to give a review on this recipe and the bread to potentially help others. On the plus side, the recipe is easy to follow and make and the ingredient list is short. However, the resulting loaf of bread is very small and doesn’t rise much. Also the taste was like very overcooked eggs and the texture was not helped by toasting. I didn’t like it at all and I unfortunately threw it away.
hello, is the nutrition guide PER SLICE OR ENTIRE LOAF???
its per slice!
This is a great recipe for keeping bread as part of a low carb diet. The texture is more like a banana bread. I’ve made it a few times and prefer the melted butter option – but it worked great with the olive oil.
I added crushed walnuts for texture.
This is very good bread. I’ve made it a few times already but I found I have to double the recipe to get my loaf to rise as high as yours Stella. I put about 2.25 cups in the loaf pan and the remainder dough I make into 2 large “cupcakes”. The loaf and cupcake pans MUST be lined with both parchment paper and oil or you cannot get the baked good out of the pans.