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Almond Flour & Flaxseed Keto Sandwich Bread - Soft, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, blanched)
  • Ground golden flaxseed (milder flavor and lighter color)
  • Baking powder (aluminum-free preferred)
  • Salt
  • Eggs (room temperature)
  • Apple cider vinegar
  • Olive oil or melted butter
  • Unsweetened almond milk (or water)
  • Optional: Psyllium husk powder for extra structure, sesame seeds or everything seasoning for topping

Method
 

  1. Prep the pan: Line a 8.5 x 4.5-inch loaf pan with parchment and lightly grease the sides. Preheat oven to 350°F (175°C).
  2. Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 1/2 cup ground golden flaxseed, 1 tablespoon baking powder, and 1/2 teaspoon salt. If using psyllium, add 1 tablespoon.
  3. Blend wet ingredients: In another bowl, whisk 5 large eggs, 2 tablespoons olive oil (or melted butter), 1 teaspoon apple cider vinegar, and 1/2 cup unsweetened almond milk.
  4. Combine: Pour wet into dry and stir until smooth. The batter should be thick but spreadable—like quick-bread batter. If it’s too thick, add 1–2 tablespoons more almond milk.
  5. Pan and top: Scrape batter into the pan and smooth the top. Sprinkle sesame seeds or everything seasoning if you like.
  6. Bake: Bake 35–45 minutes, until the top is golden and a toothpick comes out clean from the center. Internal temperature should reach about 200–205°F (93–96°C).
  7. Cool properly: Let the loaf cool in the pan 10 minutes, then transfer to a wire rack. Cool fully before slicing to prevent crumbling.
  8. Slice: Use a sharp serrated knife and cut into 12–14 slices for classic sandwich thickness.