My cookbook is here! 
An awesome textured and high protein keto bread that you will turn to for all your toast needs.
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 (196 g) 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.
Thank you for the delicious recipe. Even with my measurements mistakes it turned out great!. I mixed up teaspoons with tablespoons 🥴😄. And on top of that, forgot to add baking soda and salt as I was busy telling story to my wife. After a few minutes in the oven I said ….oh no… I forgot the last two ingredients!!! she said add it right away. I did. Ten minutes later I’m checking the receipt to make sure what else I might have missed. Realized the measurements are wrong 😕. But in the end it turned out great. I added a little walnuts and black sesame seeds for texture which turned out fantastic. And with 5 tbsp olive oil and one tbsp maple syrup it was really moist☺️. it was a fun experience! thanks again 🙏.
simple recipe, very satisfying result, thanks.
I’ve made this bread now about 5 times. I tried putting in extra ACV to get it to rise more and one TBSP was the sweet spot. I added fresh chopped rosemary and fennel seeds too. hands down delish bread recipe. 6 TBSP instead of 5.
delish!!!!
This bread was really good! Though the bottom was a little green, is that normal?
Hey I love the texture and how moist it it, but the egg flavor is a bit off putting for me. Could I possibly substitute it for almond milk or other type of milk??
yes absolutely!
Made as stated with butter. Added 1 Tbsp ground cinnamon. Cooked 35 minutes in smaller Corning Ware loaf style dish. Cooled for 10-15 minutes on stove. Turned out great! Wow. Very moist and somewhat tasty. No eggy taste or smell. Very light and a tad grainy which I love!! This is going to be a staple in our kitchen and I’m so excited to have tried it!! I may add a tad more salt next time to boost flavors. Ty sooooo much for this simple and delicious bread! I wish I could post an image!!
Is the 175 cal per slice?
Yes. She answered this later in post! I wondered too .
Hi! I tried this recipe but it looks nothing like pictured. It’s clumpy and didn’t rise at all 😭
I made this tonight for dinner and it was delicious! Thank you.
I’ve been trying out recipes for so long to suit my gluten free anti-candida diet. Thank you so much for this simple to make, delicious bread – that doesn’t fall apart! I truly am grateful xx
tasty.
OK, tried this one. I doubled it, trying to get some lift (my last attempt ended less than half the size of a normal slice but was tasty). I upped the ACV, added an extra egg (mine were scrawny), and had to use half coconut flour because I’d run out of almond. I think it couldn’t cope with the doubling and the coconut flour substitute, so it has come out an attractive looking, but incredibly dense pleasantly flavoured brick 🤣. The original recipe was quite sweet to me (must mean I’ve been behaving with sugar lately). I think if I mix some cinnamon in there, it’ll be a nice low carb sweet.
if it weren’t for the fact this bread was grayish on the bottom half and had an ammonia like scent when cutting into …I would’ve enjoyed this because the top half tastes good and it cuts so nicely, has a good texture. What could’ve caused this? I followed directions. 🥲
is it 5g of carbs per slice? how many slices/ what is the serving size/?
serving size is based on the slices indicated at the top of each recipe box
Too cool for words. 😀👍👌
Loved the bread. So appreciate that this is so simple and quick to make!
HI Barbara, Thanks for trying it out!