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?
Hi friend! I don’t usually comment on recipes but did want to let you know that I’m a little dyslexic so your tablespoon and teaspoon abbreviations were a little confusing to me and I almost made this wrong! So it will possibly help others in the future, just wanted to let you know the official cookbook editor abbreviations for these are Tbsp (four letters with a capital T for tablespoon), and tsp (three letters with a lower case t for teaspoon) – for this exact reason. I hope you will consider editing the page to help others in the future 🙂 Thanks for reading!
Thank you! I came here to say the same thing. I also see tsp and tbs the same. I generally rewrite all recipes to make them easier to read.
Yes this bread is very good! I used blanched almond flour and it is a nice dense old world consistency. I will try the superfine also as your pic looks a bit more airy. Really one of the best gluten free breads. Thanks so much!
Excellent. So happy I came across this recipe.
I used 10 egg whites and 2 whole eggs as I have a daughter who is allergic to the yolks and I make her an egg yolk omelette on Saturdays. So what do I do with the whites? This was perfect. No egg taste or smell. I followed the directions as written with this exception. Will now make this on Saturdays.
Thank you for a simple recipe.
Hi, what’s the serving size? Is it 1 slice or 2?
Best almond flour bread recipe l have ever tried (and l have tried MANY).
I did use white vinegar and substituted monk fruit sweetener for the maple syrup.
Unfortunately I had to use a 9 inch pan, so the loaf was longer and flatter. Going to buy an 8 inch loaf pan since this recipe is a definite keeper!
No more store bought keto bread for me!!! Many thanks.
This bread is delicious, so glad I tried it!
Great recipe, I did 3tbs of butter and mixed with 2tbs of avocado oil, baked for 40 min. came out perfect. we made toast with cream cheese and strawberry jam, also made an amazing cheese,tomato and pesto bread in the oven. baked the slices at 400 degrees for 10 minutes and 2-3 min in the broiler. Safe to say, I will be making my own bread from now on. thanks
Used extra virgin olive oil and added 2 tsp of dried rosemary, it turns it into a tasty rosemary olive oil bread. No egg flavor, very acceptable substitute for regular bread.
Hi Aaron, sounds amazing! Thanks for sharing!
My favorite almond bread recipe by far. Thank you for this recipe!
Thanks for trying it!
Is the nutrition 5g carbohydrates in the whole loaf or per slice?
Thank you, Stella! This recipe is outstanding.
Hi Regina, I’m glad you liked the bread!
Finally! Found one we like, thank you!
That’s fantastic!! Thanks Sonia
how long does it stay fresh in the refrigerator?
3-4 days in fridge
So the author said that it’s better toasted. I wouldn’t know. I can’t get over plain slices with honey! Yummy!
I tried this today and I loved it so much! I would like to try make it into a chocolate almond bread as well, because I simply love chocolate soo much. Do you think adding cacao powder would work in this recipe as well?
Hi Ginny, What a great idea to make it chocolate – and yes, you can add in cacao powder and see what happens’!
I did try the chocolate variation. Did not write fown how much cocoa and splenda I added, but it was pretty good. I have an improvised version in the oven now topped with cinnamon, chopped pecans, and splenda! We’ll see….
what would happen if I add active yeast