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
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This was great! I used allulose instead of maple syrup, and it turned out fine. Was good toasted and untoasted. Also used for croutons on our soup and salad.
The second time I made it, I added some flax seeds, pumpkin seeds, and chia seeds to the top before baking. Was delicious, and pretty!
I loved this recipe. It was easy to make, and it looked exactly like yours. Next time I make it, I will add some seeds, like sunflower. Thanks.
This was delicious! I have tried making many keto/gf breads and this one was so good!!!!
Bread came out great and looked exactly like the pictures. Easy to make. Harder to find ingredients. I had to go grain and sugar free because of diabetes. Thank you for the recipe.
Easy and delicious. I put in Everything Bagel seasoning. I will put in a bunch of herbs next!
Hi Linda, I’m so glad you tried the bread recipe and enjoyed it! Thanks for coming back to leave your feedback! Cheers!
I made this bread! so easy & good. Thank you
Hi Sandy, thank you for trying out the recipe! I’m so glad the bread was enjoyed!
So my first time using almond flour & it’s fine but not a ham sandwich kind of bread. More like a banana bread or nut bread taste. Not what I was looking for.
Hi Kathy, I’m so sorry the recipe was not what you expected!
amazing, I even made pizza bread
HI Toulitsa mou! i’m so glad you repurposed the recipe as pizza – great idea!!
I put dried cranberries and pumpkin seeds on top. I had to bake it a little longer but it turned out fantastic. I will definitely make again.
Yummy
I found this recipe yesterday and made it tonight. I need gluten-free so this is a big hit for me. Finally an easy bread to make and so quick. Although my husband can eat what he likes he also loved it; I always share my gluten-free baking with him so it never lasts long enough to freeze. Needless to say, after my husband sliced it, I can never cut bread straight, we put in a tupperwear in the fridge. We’ve tried a piece plain, a piece toasted with butter and a piece toasted with jam. All fabulous! Thank you so much for this awesome recipe.