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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I have tried many different gluten free bread recipes and this is the best by far! I make it every week or two and it is perfect for me ! it’s not crumbly and
dry like the others. Love it !
I did not use parchment and it did not stick. Also, I completely forgot to add the oil!!! Maybe that’s why it didn’t rise as much as yours but it was delicious!!! Thank you 🙂
Hi Morgan, I’m so glad you ended up loving it! Thank you for the kind rating too!
I just made this bread exactly as written, except for the fine almond flour. I only had regular almond flour. Also, I used sugar free maple syrup to cut the carbs. The bread tastes amazing. It tastes like cornbread. I love cornbread. Will be a staple for my keto diet.
So I made this tonight and my mouth is on the floor! I have to eat gluten free and really rely on store bought gluten free breads to help me feel satisfied but no more! this bread was quick to whip up, and the ingredients are healthy and the best part of all is that it’s GOOD! I’m happy to say that I have bought my last loaf of store bought gluten free bread! Thanks so much for this recipe! 🙂
Perfect, as your recipes tend to be!
Thank you so much Charisse!
Help!!
I made this recipe but without the sugar. For some reason my loaf smells like chemicals! Did anyone else have this problem or know why this might have happened?
I made this today and used Allulose sweetner intead of Maple syrup. I think that this could definitely use cinnamon and raisins to make a good breakfast bread. It whips yup quickly and bakes beutifully. It has an eggy taste to me and the consistency is a little gelatenous when warm. I ate it after cooling for about 20 min. I will refrigerated and slice tomorrow as I am sure eveything will firm up. I will use it as my breakfast bread toasted. Thanks for sharing.
Delicious! Thanks for the recipe!
Hi Agnes, Yay! I’m so happy you liked the bread!
What happens if I use regular flour?
Is that 175 cal per slice?
this is by far the best keto bread I’ve ever made 🙌
Hi Adele, I’m so glad the recipe was a winner for you !
I have heart and bone issues, so I need to change my eating ..
How are the carbohydrates by weight calculated on this recipe? Five grams is mentioned, but is that per slice and if it is – how big of a slice?
It’s per slice, 8″ loaf pan, 12 slices. It’s at the beginning of the recipe.
Wondering the same
i made this bread with hesitation cus I couldn’t find a bread that will taste good with almond flour but after I made it and tasted it it was amazing no almond flour after taste I use salted butter instead of olive oil and since I didn’t have maple syrup I use my sugar-free pancake syrup and some monk fruit that I have it came out amazing it will be my go-to bread from now on
I added 3/4 cup cheddar cheese and chopped jalapeños,delicious!
I’m happy my original comment wasn’t posted as I forgot to mention I doubled the recipe!
I make my daughter an egg yolk omelette with 10 eggs on Saturdays because she’s allergic to the egg whites. What do I do with them? Until now I’ve thrown them out.
Now I use the egg whites along with 2 whole eggs and double this recipe to make 2 loaves. It’s a simple recipe and tastes great.
Thank you