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 or 8.5 inch loaf pan with parchment paper.
- In a 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.
Can I sub honey or date syrup for maple syrup ?
Hi Jeanine, yes you can use those!
What temperature do I bake it at?
Can the syrup be omitted to lower carbs?
Hi Brittany absolutely yes.
I use xylitol as a sweetener .Lethal to dogs though.
It was perfect! I just use a bowl and a whisk and bread was ready in no time. I baked for 35 minutes, but I think 30 minutes will be fine, in my oven. This and the cottage cheese bread are now my all day/all purpose gluten free bread. I’m no allergic, but I’m trying to get used to less carbs and your recipes have been a godsend. Thank you!
Oh sorry, I was not trying to reply to you… it was by accident
can i omit maple syrup for diabetics
Hi Roshan, absolutely yes
can i use baking powder rather than baking soda
Hi Terry, I havent tried it that way so I can’t say for sure..
Baking powder can be substituted for baking soda by tripling the amount of baking powder.
Can yeast be used Vs Acv?
Hi Peaches, I haven’t tried it with yeast so I cannot say for sure
Can I use sugar free maple syrup?
yes!
Omg, this is fabulous!
The only drawback is overeating it!
Delicious! Dangerously so!
Amazing👌
Hi Mastan, thanks for trying it and the kind reviedw!
Can I use more egg whites than yolks to lower fat content.
HI April, I haven’t tried it that way to say for certain…
Would it work to substitute flax eggs or aqua faba for the eggs?
HI Sara, I’m not sure since i haven’t tried it myself with those subs.
The only reason I’m a little apprehensive is because there are so many eggs in this recipe, it might not work with the subs….
Holy moly! This was sooo easy and wayy delicious! It’s light and fluffy too! I’m in Denver, CO and adjusted the recipe by adding 1/8 C flour and baked an additional 5 minutes longer.
Hi Joanne, that’s great feedback and thanks so much for sharing!
Can I upload a photo?
Could u make this in a bread machine?
How long to store in the refrigerator? And how long to store in the freezer? Thanks. Lori
Hi Lori, Fridge would be up to 5 days.. freezer would be up to a month or two.
It worked beautifully, and the bread was thoroughly enjoyed by all. Thank you for a great recipe.
Hi Lisa, so glad the recipe was enjoyed and thanks for coming back to review it!
Are the nutrient facts per slice?
Hi Ruby , yes per slice!
I made this recipe for the first time last evening. It turned out OK; however, there was a slight greenish color to the entire loaf of bread. Any thoughts?? Thank you. Lori
I had the same issue, the green color at the bottom. What is that?
That happens when you have baking soda with aluminum. There are options without available.
I made this tonight exactly as is and it’s amazing!! I cut it after it cooled for the ten minutes and directly toasted it and used it for garlic bread. I will 100% be making this on repeat!
Hi, Could I use this recipe in the bread maker and if not, what would need to be changed?
Thanks!
What did I do wrong? I followed instructions adding apple cider vinegar but did not rise
Same. My bread is sad and half sized. Is it possible bc I can’t remember when I bought the baking soda?
so simple to make – thanks for this recipe. next time I will omit the honey that I replaced the syrup with as it was too sweet.
great recipe
Glad it was enjoyeD!
Can I use lemon juice instead of apple cider vinegar plz?!
I made this today! Quite good!
HI Ana, glad you liked it!
Enjoying my 3rd(!) slice now that it’s cooled. Wonderful recipe. So easy to put together. Thank you.
Hi Susan, awesome! Glad you liked the recipe! Cheers!
Delicious bread. It is smaller than a normal loaf even in the smaller loaf pan. Can I use this recipe to make buns? Suggestion on that?
HI Teresa, definitely you can make buns with this. Amazon sells wide muffin trays. Maybe thats the trick! Ill link them below:
https://amzn.to/42iYga4
I have tried many Keto breads & so far my favorite! Thanks for the yummy recipe!
Hi Terri, glad it was a winner for you! Thanks for the kind feedback!
Mine didn’t turn out as high as yours. I didn’t skip anything and used the right sized pan so nor sure what went wrong
maybe your rising agent is expired or older
i stumbled across your recipe. it looked perfect and I had all the ingredients. I made it but only had a 9″ pan so it turned out thinner but tastes great! I toasted it and put orange marmalade 🍊 on it. so yummy! Thank you for sharing your recipe. I will definitely make it again.
HI Sapphire, that sounds delicious! Glad the recipe was a winner for you!
what’s best to use baking powder or baking soda in this almond bread
Oh my goodness, this is SOOOOO good!!! It is quick to put together and has a beautiful crumb when baked. I made it in the mini cake pan that has 6 wells in it, so big bun-sized bread. I baked it for about 25 minutes and it came out perfect. I have tried so many keto & GF breads and am usually disappointed. This one is a HUGE HIT!!! I will definitely be making this again soon. Hubby said it is the most like *real bread* so far of any breads I’ve tried. Thank you for an AMAZING recipe!!!
Hi Joyce, glad you both enjoyed the recipe! Thanks for the kind feedback!
Am I reading this correctly? Each slice is 175 calories?
Does this taste like egg? I see the number of eggs in it and wonder. I’m honestly a bit tired of keto that tastes like eggs. 🙂
Doesn’t taste like eggs!
Hi! Sounds delish! Is the 175kcal for two slices or one slice and how big are the slices? Thank you 🙂
How many slices do you cut it into based off of the nutritional facts?
First time with this recipe. My loaf had a green tint as some others have mentioned, so I asked chat GPT for a reason.
“The faint green tint in your keto bread could be attributed to a reaction between the ingredients, specifically the almond flour and the baking soda. This reaction is more common when using certain types of almond flour.
Almond flour contains chlorogenic acid, which can react with baking soda (an alkaline substance) under certain conditions, resulting in a greenish tint. This reaction is harmless and does not affect the taste or safety of the bread. The green color may become more pronounced over time as the chlorophyll in almonds becomes more evident.
To minimize the green tint, you can try using blanched almond flour instead of almond flour with the skin. Blanched almond flour is made from almonds without the skin, and it tends to produce a lighter-colored and less greenish result.
Additionally, you might want to experiment with different brands of almond flour, as the composition can vary, and some brands may be more prone to this reaction than others. If the green color is not bothersome to you, you can continue using the same ingredients, as the bread is still safe to eat.”
Interesting. I used Full Circle brand made from blanched almonds.
I used the superfine blanched almond flour from Costco (Kirkland). No green tint at all!
I’ve tried a few keto bread recipes and I like this one the best. The bread has a really good flavor and is almost irresistible lol The only issue I have is that it’s always slightly under done inside… i know, I know, leave it in the oven longer, but it looks perfectly golden brown at 35min!!
why is it slightly green on the botyom?
The nutrition facts is by serving. How many servings per loaf?
This is the best of the Keto bread recipes that I have tried. Fantastic.
Hi Alex, so glad you liked the bread!!
This bread is very fast and easy to make and tastes so good! My husband needs to be gluten free, I can’t have yeast, and neither of us can have dairy. This bread is perfect for us!
Hi Marilyn, I’m so glad the bread was enjoyed by you and your hubby!!
This was easy to make, and turned out well. The flavor was ok, but too oily and oddly spongey. It might make a good pancake mix?
Hi Chrissy, i’m so sorry the recipe was not to your liking!
Great bread, I just enjoyed it toasted with fried egg, slice of bacon and avacado, and it was fantastic.
I know the nutrition facts are per slice, but how many slices per loaf based on your pan size?
Hi Aleesha, that sounds perfect! All info is within the recipe box!
Delicious
I’m glad you liked it!
nutrition values per slice?
Yes its all in the recipe box!
This sounds sooo good. Please tell me if the nutrition macros are for the whole loaf or just one slice. Thank you!
Just one slice!
Can I use white vinegar instead of ACV?
I’d like to know this too
tried last night taste awesome!! best almond bread I have tasted so fat
😊 TY
Hi Vicki, i’m so glad you liked it! Thanks for the kind feedback
Have been looking for a new recipe like this. Will be trying this weekend. Love the ingredients:)
Hi Margaret, I hope you enjoy the recipe! Thank you for giving it a go!
what is the maple syrup for??
it adds a touch of sweetness. but nothing over powering.. you can leave it out!
Mine only rose half the height that was shown on the top picture. However, it eas cooked through and had a nice texture.
I mixed all the wet ingredients thoroughly and mixed the dry separately and mixed as directed.
Will make again for sure if I don’t get tummy ache!
where do they sell it
This bread is delicious, even toasted. Baking was longer than ten minutes for me because I used extra large eggs, that is all I had. Bake until the top cracks and use cooking spray on the parchment paper or olive oil. It will stick. Thank you Stella. Keep them coming.
I made this for the first time today. It had a very strong egg flavor. Can the eggs be cut back? I would not make this recipe again, especially with the cost of almond flour, based on the flavor.
Hi Martina, i’m so sorry the recipe didnt land for you!
Carol Anderson
Made tonight and love it
Hi Carol, Thank you for trying out the recipe and coming back to leave a kind review!
I tried your recipe and do not like it. I followed the recipe exactly. It smells funny and the taste is not any better. I was hoping for it to be more real bread like. Toasting it didn’t help. Its baked appearance looks perfect. Oh well.
Hi Linda, I’m so sorry the recipe didnt work for you!
I made this today and it’s really good! I had it with butter and honey today but plan to make avocado toast with it this week. I’ll definitely be making this again!
Hi Dee, I’m so glad the bread worked out for you! Love it with honey and butter too!
Is it okay if I only use 3 eggs, somehow 5 eggs look too much for me?
HI Sandy, I haven’t tried it so I’m not sure how that would work. Sorry
can you use coconut flour in place of almond flour
HI Judy, that would not work here – sorry!
Looks great. Can you add the grams measurements please? Thank you.
It was perfect! I just use a bowl and a whisk and bread was ready in no time. I baked for 35 minutes, but I think 30 minutes will be fine, in my oven. This and the cottage cheese bread are now my all day/all purpose gluten free bread. I’m no allergic, but I’m trying to get used to less carbs and your recipes have been a godsend. Thank you!
I tried this bread today, and it turned out perfect! It tastes amazing without any grainy texture! I will make this again!
Hello! thats awesome! I’m glad you liked the loaf!