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

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.