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
Looking for more?
So, you said not skip the apple cider vinegar, is that the rising agent in this recipe? Also, is it possible to substitute the almond flour for say wheat flour?
Hi Stella, thanks for sharing this!
Could you add the ‘turn to metric’ option you have on many of your other recipes? For us hungry-fans in Europe 😀
Looking very much forward to making this!!
Hi Georgiana, I just updated the recipe box to include grams -sorry about that omission! And thank you for bringing it to my attention!
A question please, any chance I can replace almond flour with very finely grinded walnuts (flour consistency)? Thank you!
Hi, what size eggs did you use or recommend? There are so many available.
& does it matter if the eggs are from the fridge or need to be room temp?
Thanks
Hi Sharn, I alwaays use Large Eggs in my recipes. and if they need to be at room temp, i will specify that. Otherwise, cold is fine!
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!
This bread works well for Passover. Thank you so much!
Hi Rachel, Awesome! Thanks for trying it!
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!
Looks great. Can you add the grams measurements please? Thank you.
can you use coconut flour in place of almond flour
HI Judy, that would not work here – sorry!
Coconut flour and almond flour are not interchangeable.
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
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!
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!
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 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!
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.
where do they sell it