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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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!
what is the maple syrup for??
it adds a touch of sweetness. but nothing over powering.. you can leave it out!
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!
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
Can I use white vinegar instead of ACV?
I’d like to know this too
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!
nutrition values per slice?
Yes its all in the recipe box!
Delicious
I’m glad you liked it!
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!
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!
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 is the best of the Keto bread recipes that I have tried. Fantastic.
Hi Alex, so glad you liked the bread!!
The nutrition facts is by serving. How many servings per loaf?
why is it slightly green on the botyom?
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!!
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!