Keto Almond Flour Bread – Simple, Satisfying, and Low-Carb

If you miss bread on a low-carb lifestyle, this Keto Almond Flour Bread brings it back in the best way. It’s soft, slightly nutty, and toasts beautifully without crumbling. The ingredients are straightforward, and the loaf comes together in under an hour.

Whether you’re topping it with butter, avocado, or turning it into a grilled cheese, this is a keeper. It’s the kind of staple that makes keto feel easy and flexible.

Print Recipe

Keto Almond Flour Bread - Simple, Satisfying, and Low-Carb

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 12 servings

Ingredients

• Almond flour (fine, blanched)
• Eggs (room temperature)
• Unsalted butter (melted) or avocado oil
• Baking powder (aluminum-free preferred)
• Apple cider vinegar
• Salt
• Optional add-ins: ground flaxseed, sunflower seeds, sesame seeds, garlic powder, dried herbs
• Optional for extra lift: xanthan gum or psyllium husk powder

Instructions

• Prep the pan: Preheat the oven to 350°F (175°C). Line a 8.5 x 4.5-inch loaf pan with parchment and lightly grease the sides.
• Mix dry ingredients: In a bowl, whisk 2 cups fine almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.If using 1 teaspoon psyllium husk powder or 1/4 teaspoon xanthan gum, whisk it in now.
• Whisk wet ingredients: In another bowl, beat 4 large eggs until frothy, about 30–45 seconds. Whisk in 1/4 cup melted butter (or avocado oil) and 1 teaspoon apple cider vinegar.
• Combine: Stir the wet into the dry until just combined. If adding seeds or seasonings (up to 1/4 cup total), fold them in.The batter will be thick but spreadable.
• Pan and smooth: Transfer to the loaf pan. Smooth the top with a spatula and gently tap the pan to release air pockets.
• Bake: Bake for 30–38 minutes, until golden and a toothpick comes out clean or with a few moist crumbs. The top should spring back when gently pressed.
• Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool fully on a rack. Do not slice while warm—it needs to set for clean slices.
• Slice and serve: Use a serrated knife for neat slices.Toast for extra crunch and flavor.

What Makes This Special

This bread delivers the comfort of a classic loaf without the carbs. Almond flour keeps it low-carb, while eggs and a touch of baking powder give it structure and lift.

A bit of apple cider vinegar helps the rise and keeps the crumb tender. The texture is hearty but not dense, with a mild flavor that works for savory or sweet toppings.

Shopping List

• Almond flour (fine, blanched)
• Eggs (room temperature)
• Unsalted butter (melted) or avocado oil
• Baking powder (aluminum-free preferred)
• Apple cider vinegar
• Salt
• Optional add-ins: ground flaxseed, sunflower seeds, sesame seeds, garlic powder, dried herbs
• Optional for extra lift: xanthan gum or psyllium husk powder

Instructions

1. Prep the pan: Preheat the oven to 350°F (175°C). Line a 8.5 x 4.5-inch loaf pan with parchment and lightly grease the sides.
2. Mix dry ingredients: In a bowl, whisk 2 cups fine almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.If using 1 teaspoon psyllium husk powder or 1/4 teaspoon xanthan gum, whisk it in now.
3. Whisk wet ingredients: In another bowl, beat 4 large eggs until frothy, about 30–45 seconds. Whisk in 1/4 cup melted butter (or avocado oil) and 1 teaspoon apple cider vinegar.
4. Combine: Stir the wet into the dry until just combined. If adding seeds or seasonings (up to 1/4 cup total), fold them in.The batter will be thick but spreadable.
5. Pan and smooth: Transfer to the loaf pan. Smooth the top with a spatula and gently tap the pan to release air pockets.
6. Bake: Bake for 30–38 minutes, until golden and a toothpick comes out clean or with a few moist crumbs. The top should spring back when gently pressed.
7. Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool fully on a rack. Do not slice while warm—it needs to set for clean slices.
8. Slice and serve: Use a serrated knife for neat slices.Toast for extra crunch and flavor.

How to Store

• Room temperature: Store slices in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 5–7 days. Place parchment between slices to prevent sticking.
• Freezer: Freeze sliced with parchment between pieces for up to 3 months. Toast straight from frozen or thaw in the fridge.

Why This is Good for You

Low in carbs, high in satisfaction. Almond flour keeps the net carbs down while delivering healthy fats.

Eggs add protein and vitamins, helping you feel full longer. There’s no refined flour or sugar, making it a smart swap for blood sugar control. It’s a versatile base for nutrient-dense toppings like avocado, smoked salmon, or nut butter.

Pitfalls to Watch Out For

• Using coarse almond meal: This can make the bread gritty and crumbly.Choose fine, blanched almond flour.
• Overbaking: Almond flour dries out fast. Check early and pull when the center tests clean.
• Slicing too soon: Warm slices can fall apart. Let it cool completely.
• Too much leavener: Extra baking powder won’t make it taller; it can make the loaf taste metallic and collapse.
• Skipping acid: A little apple cider vinegar helps the rise and texture.Don’t omit it if you can help it.

Alternatives

• Dairy-free: Swap butter for avocado oil or melted coconut oil.
• Seed boost: Add 2 tablespoons ground flaxseed or chia for extra fiber and a heartier crumb.
• Herb and garlic loaf: Mix in 1 teaspoon garlic powder and 1–2 teaspoons dried herbs like rosemary or Italian seasoning.
• Sandwich-style: Bake in a slightly smaller pan for more height, and slice thinner for sturdy sandwiches.
• Nut-free: Use fine sunflower seed flour 1:1 for almond flour. Note: it can turn green with baking soda; it’s harmless.

FAQ

Can I make this without eggs?

Eggs provide structure and lift, so skipping them will change the texture. You can try 3 eggs plus 2 tablespoons ground flax mixed with 5 tablespoons water, but expect a denser loaf.

Bake a few minutes longer if needed.

Why did my bread sink in the middle?

Common causes are underbaking, too much leavener, or slicing while warm. Make sure the center reaches doneness, measure baking powder accurately, and let it cool fully before slicing.

Is this bread sweet?

No, it’s savory with a gentle nutty flavor. If you want a hint of sweetness for breakfast toast, add 1–2 teaspoons of a keto-friendly sweetener to the batter.

Can I use coconut flour instead of almond flour?

No, coconut flour isn’t a 1:1 swap.

It absorbs far more liquid and needs a different ratio of eggs and fat. Look for a coconut flour–specific recipe if that’s your goal.

How do I get a taller loaf?

Use a smaller loaf pan, whip the eggs until frothy, and avoid overmixing. Adding 1 teaspoon psyllium husk powder can also improve the rise and sliceability.

Wrapping Up

This Keto Almond Flour Bread is simple, dependable, and endlessly useful.

It’s great fresh, even better toasted, and ready for any topping you love. Keep a loaf on hand, and meals get easier—breakfast, lunch, or a quick snack all covered. Once you try it, you’ll wonder how you went without it.