This easy low-carb almond flour bread has a chewy inside and a crusty outside. It’s perfect for sandwiches, toast, or keto breakfast. Made with simple ingredients and naturally gluten-free.
Ingredients
- 2 cups blanched almond flour
- 1/4 cup psyllium husk powder
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 4 large eggs (room temperature)
- 1/4 cup coconut oil (melted)
- 1/2 cup warm water
Instructions
- Preheat the oven to 350°F (177°C). Line a loaf pan with parchment paper.
- In a large bowl, beat the eggs using an electric mixer on high speed until they double in volume.
- In another bowl, mix almond flour, psyllium husk powder, baking powder, and salt.
- Slowly beat the dry ingredients into the eggs.
- Add melted coconut oil and mix well.
- Pour in warm water and beat until a thick batter forms.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55–70 minutes, until the top is dark golden and very crusty.
- Remove from the oven and let it cool completely before slicing.
Tips
- Do not cut the bread while hot — it can be gummy inside.
- Use fine blanched almond flour for the best texture.
- Store wrapped in parchment paper, not plastic.
Nutrition (per slice)
- Calories: 123
- Net Carbs: 2g
- Protein: 4g
- Fat: 10g
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Low Carb Almond Flour Bread (Keto Friendly)
This homemade low carb almond flour bread is soft and chewy from the inside with a beautifully crusty outside. It is a perfect alternative to regular bread for anyone following a low carb or keto lifestyle. This bread is gluten-free, grain-free, and very easy to make at home with simple ingredients.
Ingredients
- 2 cups blanched almond flour
- 1/4 cup psyllium husk powder
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 4 large eggs (at room temperature)
- 1/4 cup coconut oil (melted)
- 1/2 cup warm water
Method
- Preheat your oven to 350°F (177°C). Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, beat the eggs using an electric mixer on high speed until they become light and fluffy and almost double in volume. This step helps the bread rise better.
- In a separate bowl, mix together almond flour, psyllium husk powder, baking powder, and salt.
- Gradually add the dry ingredients to the beaten eggs while mixing continuously.
- Pour in the melted coconut oil and mix well until fully combined.
- Slowly add the warm water and continue mixing until a thick, smooth batter forms.
- Transfer the batter into the prepared loaf pan. Smooth the top with a spatula and slightly round it like a bread loaf.
- Bake for 55 to 70 minutes, or until the top becomes dark golden brown and very crusty. Insert a toothpick — it should come out clean.
- Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.
Serving & Storage
Slice the bread once completely cool. Serve toasted with butter, avocado, or use it for sandwiches. Store wrapped in parchment paper at room temperature or freeze slices for later use.
Why You’ll Love This Bread
- Low carb and keto friendly
- Gluten-free and grain-free
- Soft, chewy texture with a crusty top
- Perfect for toast, sandwiches, and meal prep
