Keto almond flour bread builds a proper sandwich loaf from almond flour, coconut flour, flaxseed meal, and five eggs. Apple cider vinegar reacts with the baking soda for a real rise, and the crumb slices clean once it has fully cooled. One loaf, eight slices, and toast that behaves like bread.
Craving a slice of warm, crusty bread but sticking to a low-carb lifestyle? You’re in for a treat! This almond flour bread is so unbelievably good, you’ll swear it’s the real deal from your favorite bakery. It boasts a soft, tender crumb that’s absolutely perfect for everything from a hearty sandwich to a simple piece of toast. My favorite way to start the day? A thick slice, toasted golden brown, with a perfectly fried egg on top. It’s pure, guilt-free comfort!
Ingredients
• 1 ½ Cups / 180g (6.3 oz) almond flour
• 2 tbsp / 15g (0.53 oz) coconut flour
• ¼ cup / 30g (1.06 oz) flaxseed meal
• ½ tsp / 3g (0.11 oz) sea salt
• 1 ½ tsp / 7g (0.25 oz) baking soda
• 5 large eggs, room temperature
• ¼ cup / 60ml coconut oil, melted
• 1 tsp / 4g (0.14 oz) granulated sweetener of choice
• 1 tbsp / 15ml apple cider vinegar
Instructions
1. Preheat your oven to 350°F / 175°C. Grease and line a standard loaf tin (approx. 8×4 inch) with parchment paper.
2. In a large bowl or a food processor, combine the dry : almond flour, coconut flour, flaxseed meal, salt, and baking soda. Whisk or pulse until well combined and free of lumps.
3. Add the wet to the dry mixture: eggs, melted coconut oil, sweetener, and apple cider vinegar. Mix until the batter is smooth and thoroughly combined, but be careful not to overmix.
4. Pour the batter into your prepared loaf tin and smooth the top with a spatula.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Let the bread cool in the tin for at least 20 minutes before transferring it to a wire rack to cool completely. This step is crucial for the bread to set properly.
Nutritional Information
• Nutrition
• Based on a loaf cut into 8 slices, each slice contains approximately: 267 calories, 24g (0.85 oz) fat, 9g (0.32 oz) protein, and 3g (0.11 oz) net carbs.
Pro Tips
• Let the bread cool completely before slicing. Gluten-free breads are fragile when warm and slicing too early will cause them to crumble.
• For a savory twist, add 1 teaspoon (5 ml / 0.2 fl oz) of dried rosemary or 2 tablespoons (30 ml / 1 fl oz) of grated parmesan cheese to the dry .
• Store leftover bread in an airtight container in the refrigerator for up to one week. It also freezes beautifully; simply slice and freeze for up to 3 months.
• Ensure your eggs are at room temperature. This helps the batter mix more evenly and results in a better texture and rise.
FAQ
Q: Is this almond flour bread keto friendly
A: Yes, this bread is perfect for a keto diet. With only 3g (0.11 oz) of net carbs per slice, it’s a delicious and guilt-free option that fits well within ketogenic macronutrient goals.
Q: Why did my low carb bread fall apart
A: Gluten-free breads like this one are fragile when warm. It’s crucial to let the loaf cool completely before slicing. Slicing it too soon is the most common reason for it to crumble.
Q: How do I store this bread
A: Store leftover bread in an airtight container in the refrigerator for up to a week. For longer storage, slice the loaf and freeze it for up to 3 months.
Q: Can I add other flavors to this recipe
A: Definitely! For a savory version, try adding 1 teaspoon (5 ml / 0.2 fl oz) of dried rosemary or 2 tablespoons (30 ml / 1 fl oz) of grated parmesan cheese to the dry ingredients before mixing.
Pro Tips
- Use room-temperature eggs — they mix more evenly into the batter and give the loaf a better texture and rise.
- Cool the loaf in the tin for at least 20 minutes, then completely on a wire rack before slicing; gluten-free bread crumbles when cut warm.
- For a savory twist, add 1 teaspoon of dried rosemary or 2 tablespoons of grated Parmesan to the dry ingredients.
- Store leftover bread in an airtight container in the refrigerator for up to a week, or slice and freeze it for up to 3 months.
- Do not overmix once the wet ingredients go in — a smooth but brief mix keeps the crumb tender.
Frequently Asked Questions
Is almond flour bread keto?
Each slice has 8 g of carbs with 9 g of protein and 24 g of fat, with almond flour, coconut flour, and flaxseed meal standing in for wheat flour.
Can I freeze this bread?
It freezes beautifully — slice the fully cooled loaf, freeze the slices, and toast them straight from the freezer whenever you need bread.
Why did my loaf crumble when I sliced it?
It was cut while still warm. Give it 20 minutes in the tin and let it cool completely on a rack — gluten-free loaves only set once cold.
How can I add more flavor to the loaf?
Stir 1 teaspoon of dried rosemary or 2 tablespoons of grated Parmesan into the dry ingredients before mixing the batter.
Recipe card below.
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Keto Almond Flour Bread
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease and line a standard loaf tin (approx. 8x4 inch) with parchment paper.
- In a large bowl or a food processor, combine the dry : almond flour, coconut flour, flaxseed meal, salt, and baking soda.
- Whisk or pulse until well combined and free of lumps.
- Add the wet to the dry mixture: eggs, melted coconut oil, sweetener, and apple cider vinegar.
- Mix until the batter is smooth and thoroughly combined, but be careful not to overmix.
- Pour the batter into your prepared loaf tin and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the bread cool in the tin for at least 20 minutes before transferring it to a wire rack to cool completely. This step is crucial for the bread to set properly.
- Let the bread cool completely before slicing. Gluten-free breads are fragile when warm and slicing too early will cause them to crumble.
