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?
I’ve made this twice now. No maple syrup for me as I am trying to reduce sugar. Instead, I used monkfruit sweetener. Turned out great both times. I doubled the recipe and used a larger loaf pan. I’ve eaten it plain with a bit of butter, as avocado toast, as a sandwich, and as a base for a bacon and egg breakfast. It really does require toasting to hold up.
Next on my list is a grilled-cheese sandwich.
The last time I made it I added basil and sun-dried tomatoes. Yummmy!
I am curious why there is no xanthan gum or psyllium husk in the recipe. I never make GF break without it as it seems to be a very important ingredient when you don’t have gluten.
Is the nutrition for one slice or the entire loaf?
How many slices per load will this recipe yield?
This is pretty good for anyone who has been trying to avoid white bread. The consistency is a bit like cornbread. I’m really enjoying it. I’ll definitely make it again.
It was simple to make and delicious!
From the photo, I expected something light and fluffy. Boy, was I disappointed. I got very little rise, even though I used an 8 in loaf pan. I used the vinegar and baking soda. I don’t understand what went wrong. My bread is very dense. I will try a different recipe next time.
Same here. I followed the recipe to the T. Except I used butter. Wondering if that was the issue. Mine did not rise at all. It was flat as a pancake. So disappointed.
Hi all! I replaced the maple syrup with honey and the apple cider vinegar with freshly squeezed lemon juice, because I can’t have either of them. It came out delicious! Rose nicely because the lemon juice did the job of the apple cider vinegar.
I just made another four batches of this! I was so excited to finally find a bread I could eat! Thank you Stella!!
Hey can the liquid stevia sugar substitute be used in place of the maple syrup?? My granddaughter is type one diabetes an we try to make everything just as low carb as possible
I used the liquid Stevia n it was fine. just 2 drops x
Can I replace the almond flour with almond meal?
I’ve made this bread several times already and very disappointed with the rise. It’s delicious on all accounts. BuT I know it’s a non yeast bread but the photo that the author shows is waaaay higher risen than my loaves ever get. I follow the recipe to the T. what the heck??
Too eggy, olive oil is too heavy and greasy. Nice texture. Didn’t rise as in the picture but not flat- good enough. Will try again with melted butter. I don’t know what to do about the eggy taste. Thanks.
I have tried to leave a comment 3 times and lost contact when I try to leave my name. Do you show 3 ⭐️?
can I substitute white flour if not concerned about it ?
I love this bread. I am celiac and it’s hard to find a good non grain GF homemade bread. Just wondering, the edges have a green colour. I have experienced this using coconut flour but not almond flour. Any suggestions
Simply excellent! Thank
Hi Karly, I’m so glad you liked the recipe!
can U plz tell us what the carbs are plz. is it per slice of per loaf that’s shown? x
HI Lisa, Its per slice!