My FAMOUS 2-step method the best low-carb almond flour bread (dairy-free) has rapidly become one of the most popular recipes here on Ditch The Carbs.
This perfectly healthy homemade bread at only 1.9g net carbs per slice. This almond flour bread is gluten-free, low-carb, and has no sugar added! Enjoy this dipped in olive oil or with a layer of peanut butter or almond butter. Yum!
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Almond flour bread recipe (for beginners)
If you are new to low-carb baking, bread made with almond flour is the easiest low-carb flour, to begin with.
Almond flour bread makes for a sturdy, yet light loaf. However, there is a bit of a science to working with almond flour! Read on for my top tips.
How to make bread with almond flour
Almond flour is pretty easy and simple to bake with, especially for beginners.
It's the most popular low-carb flour to use. It's nutritious and has a wonderful mild nutty flavor. You can use it for savory keto recipes and sweet recipes too.
There are a few things however, you need to understand because you cannot directly substitute almond flour for wheat flour (or coconut flour!) in your regular baking recipes. But don't worry, if you have only ever made wheat flour bread, I'll teach you how easy low-carb flours are to use.
Can I make almond flour?
Yes, you can make almond flour, ground almonds, or almond meal in your food processor.
One cup of whole almonds produces about one cup of almond flour.
You can use whole almonds with the skin on, and so your almond flour (almond meal) will have tiny brown flecks and will be higher in fiber. Or you can use blanched almonds that have had the skins removed. You will have finer cream-colored ground almonds.
Simply put the whole almonds in a food processor with the blade attachment. Close and lock the lid securely. Pulse at high speed until you can see ground almonds.
Be careful not to process the almond meal too much otherwise you will end up with almond butter. It is lovely to make your own homemade keto almond butter, but it's not what you need when you want homemade almond flour.
Do I need to knead bread?
No, you don't need to knead the bread. Kneading bread is often required when a bread recipe uses yeast and sugar, or apple cider vinegar and baking soda to allow the baking agents to work and help the bread to rise. The bread dough is then often left in a warm place to rise again.
This simple almond flour bread recipe however is made in one large mixing bowl. It's so easy. It's truly just a 2-step process.
You don't need yeast, you don't need a bread machine, you don't need to knead the bread or wait for your bread to rise. This keto bread recipe couldn't be easier.
Is the bread fluffy?
This quick bread recipe is light and slightly firm. It's not heavy or stodgy like a traditional wheat flour loaf. The texture is more like a soft cake.
Almond flour doesn't behave like wheat bread flour (that you may be accustomed to), because there is no gluten to make the bread stretchy or soft.
So in order to make basic almond flour bread behave like regular wheat flour, eggs are used for structure, protein, and air.
I also use psyllium husk which absorbs water many times its own volume. It also helps give structure and volume to a low-carb bread recipe and adds plenty of fiber.
The famous 2-step method
There are two simple steps to this dairy-free almond flour bread.
- Add the dry ingredients to a large mixing bowl, then add the wet ingredients.
- Mix.
Yes, it's that simple!
Just make sure you have a prepared loaf pan lined with baking parchment paper. The parchment paper will allow you to easily remove the almond bread from the greased loaf pan and place it on a wire rack to cool completely.
Bake until golden brown and cooked in the center.
Ingredients
There are only 4 dry ingredients needed to make this simple low-carb bread recipe.
All quantities, ingredients, and instructions are in the recipe card below.
- almond flour (or almond meal)
- fresh baking powder (always check the expiry date)
- salt (add to your preferred taste)
- psyllium husk
The wet ingredient list is also quite simple.
- eggs (medium)
- melted coconut oil
- water
Why use almond flour?
1. Naturally grain and gluten free
Almond flour is a naturally grain-free and gluten-free flour.
If you are still buying gluten-free bread - STOP! Why? Because gluten-free products are expensive, ultra-processed, and generally made with high carb, starchy flours such as rice flour, potato starch, and tapioca starch.
Save your money, and make your own healthy gluten-free bread instead with this almond flour bread recipe!
2. Excellent source of nutrients
Almond flour isn't just a convenient thing to bake with—it's actually good for you too! Almonds are an excellent source of:
- fiber
- iron
- magnesium
- copper
- vitamin E
- manganese
3. It's keto-friendly
If you are following a low carb or keto diet, this almond flour bread is perfect! It's very low in carbohydrates and higher in fat than typical wheat bread flour.
Almond flour nutrition per 1 cup (112 g ): 9.5 g net carbs, 23.4 g protein, 56.4 g fat, 642 calories.
Nutritional values from cronometer.com
To learn more about different types of low-carb flours, make sure to check out The Ultimate Guide to Low Carb Flours.
Read more: Gluten free vs grain free
Serving
Toast it with butter for your morning toast, or make it into the base for your avocado toast. Perhaps you'd enjoy this with some cream cheese, peanut butter, or sugar-free nutella? What about french toast with some low carb maple syrup?
Or, simply enjoy this almond flour bread in place as low-carb sandwich bread.
Of course, there are obvious ways to serve almond flour bread. it is a quick and easy low-carb side dish for pork, chicken, or beef.
But, there's so much more you can do! What about cubed and fried to use as keto croutons on your salad? Or perhaps some low-carb bread crumbs to make some keto-friendly fried chicken? Roast chicken stuffing? Keto turkey stuffing?
The possibilities are TRULY endless with this almond flour bread recipe!
Variations
- Italian bread: swap out extra virgin olive oil for the coconut and add some Italian seasoning and grated parmesan to the batter. Then bake for 30 minutes, remove from oven and sprinkle generously with more parmesan. Serve warm and dip each slice in extra virgin olive oil.
- Jalapeno cheese bread: add diced jalapeno mixed into the batter along with some cheddar cheese.
- Mediterranean loaf: sprinkle in some choped black olives, feta, rosemary, and sundried tomatoes.
- Cinnamon bread: add a few shakes of cinnamon and the sweetner of your choice to the batter. Serve with butter.
Storage
Almond flour is moisture-sensitive, is preservative-free and is made with fresh ingredients. You need to make sure it's in an airtight container. In the cooler winter months, I tend to keep it in the pantry, and in the summer I store the keto almond bread in the fridge. Here, it can keep for up to three days (not that it ever lasts that long in our family of 5).
Alternatively, you can slice the bread and then freeze it with a piece of baking paper between each slice.
Recipe FAQs
Maybe. It depends on what breadmaker settings you are using. This low-carb gluten-free bread doesn't need any kneading or rising, so those bread maker functions are not necessary.
You can, however, use the mix and bake functions potentially, depending on how your bread maker works. I have not personally tried this, but plenty of readers have and report good results!
Unfortunately, almond flour and coconut flour work in completely different ways so you can't do a straight swap.
However, if you prefer coconut flour, I do have a low-carb coconut flour bread you may like.
Psyllium husk is vital for this recipe. It adds bulk and structure to the recipe. While I personally have only made this almond flour bread with psyllium, many readers have reported using ground flaxseed meal instead, with good results.
If you aren't a fan of coconut oil, or just prefer to try something new, there are a few things you can use instead. Olive oil and avocado oil both work well. Additionally, some readers have reported using melted butter.
This typically occurs due to psyllium husk reacting with baking powder. Thankfully, it's still completely safe to enjoy!
If your almond flour bread is still wet in the middle, it's likely due to excess moisture having been added, not enough almond flour has been used or it hasn't been baked for long enough.
To counteract this, you may require a tablespoon or two extra almond flour to thicken the batter. However, this batter is wetter than you would expect for bread dough. You literally pour it into the prepared loaf pan! So, a bit of trial and error may be needed until you nail the consistency!
When substituting almond flour you can use blanched almond flour, almond meal, or ground almonds. You can even make your own almond flour in the food processor. You may need to add an additional tablespoon if your bread batter is too wet.
Baking 101 (tips & charts)
📖 Recipe
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Low-Carb Almond Flour Bread Recipe
Recipe Video
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Ingredients
- 200 g (2 cups) almond meal/flour
- 2 teaspoon baking powder
- 1 teaspoon salt or to taste
- 20 g (¼ cup) psyllium husk
- 4 eggs - medium
- 50 g (1.8 oz) coconut oil melted
- 125 ml (½ cup) warm water
Instructions
- Place all the dry ingredients in a mixing bowl.
- Add the eggs, coconut oil and warm water. Mix until combined well. Do not over mix.
- Pour into a lined loaf tin or a silicon loaf tin. Bake at 180C/350F for 30 minutes, or until golden on the outside and cooked thoroughly inside. It appears some ovens require a longer cooking time, so please be guided by your oven.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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Niloufer
My one and only go to Almond bread. Excellent results both in taste and texture. Ta!
Jamie
So I used psyllium husk powder because when you click on that link in the ingredients it takes you to Amazon and shows you powder. The first time I made this it was so heavy I had to scrape it out of the pan and turned a dark purple color. I did some research and I did 4tsp of the powder instead of a 1/4 c and it came out better.
Libby Jenkinson
Hi Jamie, this is such a common baking question that it is in the recipe FAQ above. "Why did my almond flour bread turn purple? - This typically occurs due to psyllium husk reacting with baking powder. Thankfully, it's still completely safe to enjoy!"
Carol Johnson
Hi, I haven’t made this yet. What size of a pan did you use? Is it as tall as regular bread?
Carolyn
Hi Libby.
I've just found this recipe, and very keen to try it. I have both psyllium husk, and psyllium husk powder. Which would be better to use ?. Or maybe it doesn't matter ??. Thankyou.
Libby Jenkinson
If you are measuring by weight, it doesn't matter. If you are measuring by volume (tablespoon or cup) 1 tablespoon of psyllium husks is equivalent to 1 teaspoon of psyllium husk powder.
"Psyllium husk powder is psyllium husk hulls that have been ground to a very fine powder. They both have the same properties in low-carb baking, you just need to be aware of which one you have. The powder is finer and so more concentrated when packed into a teaspoon or tablespoon so you would require less."
You can see the full guide on how to use low-carb flours, coconut flour, almond flour and other naturally gluten-free flours.
Minnie
Hi! What can I use instead of psyllium husk?!thanks
Libby Jenkinson
I'm afraid you need psyllium husk in this recipe. If you omit it, the bread will still work but it may be a bit crumbly.
Kathy
Can I use instant yeast in this recipe, my almond flour loaves are always like bricks.
Libby Jenkinson
I have never tried but some readers on Facebook have told me that they add yeast to almond flour bread and it rises beautifully. Please come back and let me know how much you added and how it worked. We would all love to know.
Geri
Little confused about the psyllium powder? You said 1/4 c of it, but you said in the above comment it measures differently. Do I use 1/4 Cup? Also, what size loaf pan?
Libby Jenkinson
Yes, use 1/4 cup of the psyllium husk, not the powder. I use a 9-inch loaf pan, you can find them in my Amazon low-carb keto store.
Selena
Wow! This is so good! So tasty! I am super impressed and thank you so much for sharing! I added a bunch of seeds and my partner and I have already devoured half of it!
Selena
Oh I forgot to say I used avocado oil instead of the coconut oil and works great! 😊
Susan Mackrell
I have been struggling with low breads as I don't like the flavour of cooked flaxseed in the bread and also I really hate the texture of psyllium husk in baking. I find it a bit chewy and I also find it has an odd flavour. Probably just my own individual taste buds. Do you have a substitute for psyllium husk in your almond and coconuts breads? I desperately need something to put my butter and PJ on.
Laurie
What psyllium husk powder does not leave a purple color when baked?
Jo Anne
Help!! Where do you buy psyllium husk for baking? Is that Metamucil??
Is there a substitute I can use?
Libby Jenkinson
You cannot use Metamucil for baking. The pharmaceutical-grade psyllium husk contains other additives, preservatives, flavours, and sweeteners, or sugar. You can buy baking psyllium husk from iHerb or my Low-Carb KETO Amazon store.
Sade A.
This almond bread recipe is the absolute best ever!! It is moist, soft, stays together and taste soooo good! It toasts very well too. I am so glad I decided to try it out. I am so leery of all the "low carb" or "Keto" breads sold and marketed everywhere. There is always some extra element added that defeats the purpose of Keto, low carb or just healthful eating in general.
This recipe has 4 main ingredients and that's it! Oh, an extra bonus to this recipe is the use of Psyllium husk and the high fiber nutritional benefits that come with it. No noticeable after taste, doesn't crumble and even my non-low carb family members love it.
Last things I doubled the recipe and baked at once in a 9.25x5.25x2.75 inch loaf pan and the bread came out with a nice sized slice. Great for sandwiches and the like. Please do yourself a favor and make this bread!
Libby Jenkinson
Awesome Sade! This is exactly what I wanted everyone to discover, how quick and easy it is to make your own homemade low-carb bread. Most of the low-carb and keto loaves of bread in the stores aren't actually low-carb and have so many other hidden nasties (and they are expensive). This is a family-friendly easy low-carb bread recipe that even the pickiest of children (and adults) will love.
Missy
Sade, did it still only bake for 30 minutes after doubling the recipe?
Jane Bradley
Just made this and it's absolutely delicious and soooo easy to make! I used olive oil instead of coconut oil but otherwise followed the recipe to the T. It is light, flavoursome and utterly moresish with a lovey texture. Had some with butter while still a bit warm and can't wait to toast tomorrow with butter and marmite or eggs. Would be good to know what size loaf tin to use though as it doesn't rise that much so the loaf is shallow (not that it matters!!!). Highly recommend!
Leanne
I only purchase large eggs. Would you recommend 2 or 3 large eggs to replace the 4 medium eggs?
Libby Jenkinson
Without seeing the size of your large eggs, I would suggest trying 3 eggs. If the bread batter ends up too wet, you can always add 1 or 2 tablespoons of almond flour to make the correct consistency.
Patricia
I have Super Fine Almond Flour. Is the amount the same or I need less flour?
Thank you
Libby Jenkinson
Hi Patricia, you may require a little less. I would suggest measuring out the stated amount but hold back a few tablespoons then mix as per recipe. If the bread dough/batter is still too damp, add 1 tablespoon at a time.
BrionyStandley
Can you please clarify what the total calories are for the Almond flour keto bread. Many thanks
Bridget Anna Nelson
This is the best bread recipe we have made so far! It's nice to mop up gravy and sauces, but our favourite is making the recipe with Italian herbs and a good bit of peccorino cheese, then baking for 20 minutes in 2 sponge tins. Then adding pizza toppings and cooking for the remaining 10 minutes on a tray. Makes a fantastic deep pan pizza! Also made it as a focaccia type of bread, in a square tin with garlic butter spread on top and cooked for the last 10 minutes. Amazing!
Louise Gollan
Hi Libby.
I prefer to use olive oil in this bread- it is such a reliable recipe. Added 50g oat fibre {fibre not bran!} today - a delicious loaf with "wheaten" flavour. Very curious indeed!. Double or triple the volume of water to give a pouring consistency- oat fibre absorbs greedily so add water accordingly. Louise
Jenniffer
Hi, I recently made your bread, and I have to say, it turned out good. I enjoyed it. It was a little shorter than I would prefer. I used a Normal Loaf pan size but regardless it was still good. Thank you. One question though. It's only good in the fridge for 3 days? Just curious about it. Thanks.
Libby Jenkinson
Hi Jenniffer, I'm so glad you loved this low-carb almond flour bread. The reason I suggest it is only good for 3 days in the fridge is because there are no preservatives (which is why store-bought bread can last for weeks) and it is made with a number of eggs which won't be too fresh after a few days. If we remember back to our parents and grandparents, they would buy bread on a daily basis, it seems so unnatural to me that bread has such a long expiry date now. These preservatives are prohibiting bacterial growth but they are also affecting our gut health. If you want it to last longer, you can easily freeze individual slices in ziplock bags or an airtight container for up to 3 months.
Jessica
Thank you for the best almond flour bread that's also gluten-free and dairy-free! You don't know how happy this makes me to find a healthy bread the whole family can enjoy. I've made it 3 times already and I even have some sitting min my freezer for emergencies.
Finn
Delicious! and soooo easy:)
I didnt have enough almond flour so I subbed 1/2 cup coconut flour for 1 cup of almond flour. Also, I would add less salt next time.
Sjan Troogah
Hi. I made your bread this morning. It didn't rise very much and it's new b.p. I certainly didn't overmix it. It smells wonderful though and I'm looking to trying some with lunch. Thanks very much. Would have posted a photo but can't figure that out in here 😀
Becky
I'm wondering if anyone has successfully made this without eggs.
Zoe
Is it 1.9 carbs per slice or for the whole loaf?
Libby Jenkinson
That is the nutrition values per slice.
Patty
Can this recipe be made in a bread machine? If so, are there any adjustments that should be made?
Libby Jenkinson
It depends on what bread-maker settings you are using. This low-carb bread doesn't need and kneading or rising, so those bread maker functions are not necessary. If however you just want the mix and bake function, then depending on how your bread maker works (they all have completely different whizzbang functions) then it should work. Please come back and let us all know how you get on and what settings you use.
tim Beao
WATCH IT The recipe says bake for 30 mins or until golden ..well thats so well under is more like 60mins plus...before you start testing it..
Amie
Love your website - Thank you so much!
Can I replace the Almond Flour with Coconut flour? Where we stay Almond flour is very expensive where coconut flour is not.
Libby www.ditchthecarbs.com
Almond flour is prohibitively expensive here too. This is one of the many reasons I am developing more and more coconut flour recipes. Unfortunately almond flour and coconut flour work in completely different ways so you can't do a straight swap. But I do have a low-carb coconut flour bread you may like. Coconut flour requires a lot more eggs and liquid, and it is far lower in carbs. I love it.
Paula
This sounds great, but I can't find psyllium. Is there something I can substitute with?
Libby Jenkinson, MPS
I'm afraid you need psyllium for this recipe. it adds bulk and structure to the recipe. You may want to try one of my other bread recipes. You can see the bread index here. The garlic bread recipe is the most popular and the coconut flour bread.
Gladys
Yes, almond flour is expensive.
However....I do believe that a pound yields 3.5 cups of almond flour.
I believe you are thinking in Imperial...where 2x8 ounces = a pound.
Hope this helps. Plus watch for sales online or at Costco.
It is expensive here in Canada, too.
Gladys
Toronto
Be safe
😷😷😷😷😷
Abbie
Hi! I made this bread and love the taste! I substituted the pysllium husk with ground flax seed and added some yeast. It didn't rise very much, but still yummy! How long does it last without freezing??
Libby www.ditchthecarbs.com
Great substitutions Abbie, thank you for letting us all know what worked. My guess as to why it didn't rise very much, is because it is a low-carb bread so there are no sugars to feed the yeast. As for the freshness guide, I tend to keep the almond flour bread in an airtight container in the pantry in winter or fridge in summer for up to 3 days (not that it ever lasts that long in our family of 5).
Yvonne
Ah, actually that total egg measurement in grams is wrong as I forgot to measure just the egg once I had broken them!
Runilla
My son is diabetic and loves bread. So that's been a struggle for us. Today I decided to make this recipe and he loves it. He had it fresh out of the oven with butter. He didn't even need to get a dose of insulin. So far no increase in his blood glucose.
My bread didn't rise as much as yours did however, it was light and cooked through. Thank you for this recipe.
Brenda
Runilla,
I just read your comment, so glad to hear your review. My son is also a type 1 diabetic and he loves all carbs so I will try this bread knowing it didn't spike his blood sugar.
Heather
Hey! Can this be done in the bread maker? I was reading everything and didn't see that option
Yvonne
Great recipe! I did add 1 teaspoon of yeast as others have mentioned, and used melted butter as I’d run out of coconut oil. I ground whole almonds in the thermomix for 20 seconds to get fine meal. My eggs were 55grams each. I baked for 35 mins at 160 degrees (fan forced) adding the extra 5 mins just in case.
Not sure where the difference is with those who didn’t have a pourable batter. Baking is sometimes an exact science and best results are usually found when weighing your ingredients. A US cup measurement is slightly different to cup measurements in other countries. Also eggs can vary greatly in size too. Sometimes it is useful to have a weight for the egg amount. Mine would have been 220g.
Kerry
At what point did you add the yeast??
Kagi
follow the instructions to the letter. I froze and took a slice out, pop into the toaster, no wastage. Lasts a long time. Enjoy with some butter and Brussels pate. Yum and very tasty bread. Will be making this again. Thanks Libby, for your creations
Tiana
I made the bread and I made it with all the ingredients and my bread came out very salty my son did not like it. What did I do wrong
Libby www.ditchthecarbs.com
With all baking, it's best to add salt to taste. So always ensure you taste that bread mix before baking then add salt as your tastes and preferences allow.
Frances Thompson
Would you please translate the measurement of the coconut oil into user friendly terms-1/4c? 1/2c? I’m lost!
Libby Jenkinson
Hi Frances, this keto almond flour bread recipe, states "50 g (1.8 oz) coconut oil". Hope that helps.
Cindy
I followed this recipe verbatim. As other reviewers called out, this didn't rise and it looked nothing like your photo, which wouldn't be a problem if it tasted good. However, this tasted like a liaf of psyllium. Sad it was a failure
Libby www.ditchthecarbs.com
I'm sorry to read this Cindy, it is the most popular bread on Ditch The Carbs. The recipe only requires 1/4 cup psyllium to 2 cups almond flour/meal. I wonder if the almond flour and psyllium measurements were mixed up? Let's see if I can help you figure out what went wrong. 🙂
ursula kaliebe
Hi Libby.Im just about to bake the almond bread. All ingredients are on the counter 👍. After reading the comments I was wondering if it would help with rising if I would whisk up the egg white and just lift it under?
Libby www.ditchthecarbs.com
Yes, I am sure that would help it to become fluffy and light.
Andrea
This is the first almond bread that is easy and delicious. I didn't have plain psyllium husk so I used Fiber Plus Powder with cinnamon and apple spices sold by Ortho Molecular Company. To keep it low carb we made a butter sweetened with stevia.
Andrea
I forgot to say we added 1/2 cup raisins to the batter.
Eleanor
How many tablespoons is 1.8oz of oil
Libby Jenkinson, MPS
Great questiomn. 50g coconut oil = 1.8oz = 3.7 tabelspoons
Joyce Hogan
Made this today and enjoyed it. Bit too salty but I know to add less next time. I saw that somebody asked earlier about substituting unsweetened applesauce for the coconut oil. Would this work?
Thank you.
Libby Jenkinson, MPS
Thank you Joyce, I'm glad you liked it. Personally, I wouldn't add applesauce instead of coconut oil, the applesauce will add additional and unnecessary carbs. Applesauce has 17g total carbs per 100g. But I understand some people are accustomed to swapping oils/fats for applesauce in baking to reduce the fat content and still retain moisture. So if anyone reading this has done this successfully, please leave a comment below. You may wish to read this article. Low fat vs low carb - which is best. It explains why we don't shy away from fat. I also want to bust the myth that we are high/excessive fat. This is where I see so many fail in their weight loss attempts. We enjoy enough healthy fats to keep us full and plenty of quality protein. What is the keto food pyramid?
Donna Carlisle
Use inulin to make yeast activate instead of sugar.
Charlotte
Hi
Thank you for this recipe I used it today, however the middle bit of mine turned out to be quite soggy. The outside looked great and like it was fully cooked through so that was when I took it out of the oven as it had also been in for half an hour too. It had risen well which I was pleased with but when I came back to it after it had cooled down it had deflated. Have you any tips on what I could do to improve my bread? Would it just be to leave it in longer or maybe add more baking powder? Will be great to hear back from you.
Thank you
Libby www.ditchthecarbs.com
It really depends on the size of baking pan/loaf tin you used. The smaller and taller loaf tins will require a longer cooking time so the centre is thoroughly cooked. I always press a clean fork into the centre to ensure it is fully cooked. I'm guessing that is why it deflated too. The uncooked batter would have expanded, but not cooked, then deflated as it cooled.
Katelyn
Can applesauce be used as a substitute for the eggs?
Cara
Hi is it possible to substitute the coconut oil for avocado oil?
Libby www.ditchthecarbs.com
I have never tried but the flavours from the avocado oil might be lovely, it would almost become a focaccia bread. Avocado oil is too expensive here to do anything other than enjoy it sparingly on a salad. You lucky thing.
Diane Blanchard
I made it in bread maker which turned out fine but a little on a cake texture . I also replaced psyllium husk with flax . I also did 1/2 coconut oil and avocado oil . My bread had a slight taste of fish which I will blame the flax ?
Libby Jenkinson
With all those changes, I can't possibly comment on what happened I'm afraid. I like to bake the low-carb bread in the oven so it gets a nice crispy crust, I use coconut oil as it has a bland neutral flavor and the psyllium is needed to give it a bread-like texture.
Jeanne
Where would I find psyllium? What form is it in.
Libby Jenkinson
I buy it in my local supermarket by the health aisle or gluten-free flour. Alternatively, you can buy it on [eafl id="35838" name="Amazon shop" text="Amazon"] or [eafl id="37124" name="iHerb" text="iHerb (worldwide)."]
G
Good afternoon, my bread doesn't ever rise either. I live in Caliornia. No humidity here. So that's not the reason. I've followed the directions exactly. So that's not the reason. I've given up on that. But Libby, I am super appreciative for the delicious recipe. Its yummy and the best non-dairy one I've tried. Thank you. I just eat mini 1.5 inch toast and mini 1.5 inch sandwich bread. But LIbby, its better than nothing. So thank you for the recipe. I give it 4 stars. It's delicious. Looking forward to tying your other recipies.
Pamela Malcolm
Can I use a bread maker for this?
Libby www.ditchthecarbs.com
Yes, you can use your bread maker but only use the BAKE function. This low-carb bread does not need to be kneaded or time to rise.
KAT Young
How much is 1.8 oz of coconut oil in regular measurements. I looked up and found that 1 ounce is 2 TBSP, but what about the other .8 oz??.
Ivy
If not having a loaf pan... Can i just vive it a "baguette like shape" and place it in a sheet pan?
Libby www.ditchthecarbs.com
I fear the bread may not keep its shape. The almond flour bread batter is more akin to a cake batter than a bread dough.
Tonya
Can you use an egg substitute? Like chia seeds and water?
Libby www.ditchthecarbs.com
Hi Tonya, I have never tried to replace the eggs in this recipe. It requires 4 eggs so to use chia or flaxseed egg substitute might be a bit tricky. You can usually get away with replacing 1 or 2 eggs, but I'm unsure how replacing 4 eggs would work. IF you do try, please come back and let me know. Our baking community here LOVES to learn from one another.
Shobe
I made this bread 2x now. First time i made it to the tee and it wasnt bad, but it tasted a little bit eggy.
Then last night i made a second batch, i added 2tsp instant yeast and 1tsp vanilla and omitted the salt.
And oH MY GOODNESS!!! It smelled heavenly! And the taste was amazing! No eggy taste at all! It felt like eating regular bread...
After all my failed attempts on so many recipes, this is by far the BEST keto bread i ever made...
After the bread cooled off, i weighed the bread and got 33g/serving (15 servings)
I cant thank you enough for this recipe...
You're amazing!💗
Libby www.ditchthecarbs.com
What an awesome addition to the almond flour bread, I might just try it next time I make this. I'm guessing the addition of the yeast will make it smell more like "real bread"? Thank you Shobe 🙂
Rebecca Campbell
Hi Libby most keto bread recipes don’t Have yeast in the ingredients. I’m just wondering if yeast is still keto friendly ? Thankyou
Bec
Libby www.ditchthecarbs.com
From a carb perspective, it's fine. Others choose to exclude yeast for certain health issues.
Yavette
What can I replace the coconut oil with. My mom is allergic to coconut. I Don'T want to use butter because km trying to lower my husbands triglyceride level. Thank you for your help!
Ashley
Did you activate the yeast or just added it in dry, I’m new to baking so I’m not sure how it works.
Jean Smith
I've got a bread tin which is 24 cm long x 16 cm wide and 11 cm high. Would I need to double or triple the recipe please. In inches the measurements are 9.5 inches long x 6 inches wide x approximately 4.5 inches high.
Steve
Hello Shobe,
Your addition of the 2 tsp of instant yeast and 1 tsp of vanilla,
Was that for a double batch or a single batch?
Thank you.
Meg
Hi, I am at a loss. Your bread looks delicious, but we can’t have the eggs or psyllium either. Do you know if this works without those two ingredients? Thank you!
Libby www.ditchthecarbs.com
No sorry, that would be another new recipe entirely. This recipe requires eggs and psyllium. You may wish to look at all my other bread recipes and perhaps try one of the many bread recipes that don't require psyllium.
Claire
Great recipe! Been low carb for a while and had eliminated bread entirely so this was a lovely surprise. Never made bread before either and it turned out perfectly. My only swap was olive oil instead of coconut oil and it gave a lovely savoury taste to the bread! Delicious.
Libby www.ditchthecarbs.com
Ooooh I LOVE your swap. I imagine it would taste a little like focaccia bread.
Alva
If I only have large eggs will four be too much
Libby www.ditchthecarbs.com
I would suggest using 3 but begin by adding 2 large eggs then assess the batter. It's always easier to add an additional egg. If you add the third and the bread batter becomes too wet, simply add some more almond flour/meal to bring it back to a thick cake batter consistency.
Rick Wielbruda
I tried the swap and it works great. I added another...1lb of cooked low fat chicken sausage. It's now a dinner. Turned out fantastic.
Drewanna
A thousand thank-you’s for this recipe. I absolutely love it. I eat it with some blueberry cream cheese and it is amazing. I’m new to keto. I made a coconut flour loaf and it was awful. I will be following your site! Thank you again. Much love
Libby www.ditchthecarbs.com
Aw, what a lovely comment to read today, thank-you 🙂
Michelle
Hello! Thank you so much for this terrific and informative website!! I followed the recipe exactly as written and even purchased Bob's Red Mill extra fine almond four and NOW psyllium husk. My dough was very dense and thick. The recipe says to POUR the dough into the pan. Well, mine had to be scraped, and I was unable to smooth the top. Not being very familiar with low carb baking, I wasn't sure if I could just add more water or coconut oil to thin out the dough. The finished product didn't rise very much and is only about 1 1/2 in. high. It looks nothing like the photo. Four stars for taste, but I would like a loaf that looks good to serve to guests. Any suggestions would be greatly appreciated!!! :o)
Libby www.ditchthecarbs.com
Hi Michelle, I'm sorry to read your bread was so "solid", this is definitely a pouring consistency batter. I wonder if you added enough eggs? Or too much almond flour and psyllium husks? There is definitely something not right with how your batter turned out. My initial thought is not enough eggs were used, this would also explain why the almond flour bread didn't rise. Have another go, I'm sure you'll love this loaf 🙂
Sara Clancy Daffern
Thank you so much!!!!! This bread recipe is terrific. It is a basic starting point to add more things and variations to one's family's taste.
For whatever variation I use, I always use 3.5 large eggs and I whisk them well before adding. This, IMO, makes the bread rise a bit more.
My variations so far:
1. Italian recipe: used olive oil - EVOO - Italian seasoning (somebody in this forum already did and reported it, so thank you so much) - parmesan grated or shredded cheese in the batter, baked 30 minutes, removed from oven, brushed with the remaining half-egg and sprinkled generously with more parmesan. Back in the oven for 5-10 minutes and then last one or two minutes under the broiler, to brown a bit. Remember not to use parchment if the broiler is used. I learned the hard way.
2. Jalapeno cheese bread. Same as the Italian recipe above, but with diced jalapeno mixed in the batter - about 1/4 to 1/2 cup depending on individual taste - and used jalapeno EVOO, a great gourmet olive oil we get from the Temecula Olive Oil Co., but available in some stores as well.
Libby www.ditchthecarbs.com
Oh my, I love these variations, Sara, on the basic almond flour bread. Thank you so much for taking the time to write them here for other readers to enjoy. If anyone wants to share their photos, please join us in our Low-carb For Beginners group and join our cooking challenges. I'd love to see your bread variations 🙂
Melanie
Had a ton of almond flour to use up so I tried this recipe after trying three others. It really is super easy and so delicious. The best almond flour bread yet, I used olive oil as I thought it would be more authentic and give mire if a bread like flavor. Also I’m hopped up some black olives and mixed them. So delicious, I’m going to make it again on Monday but with onion and sundried tomatoes.
I used flaxseed and it was just perfect.
Libby www.ditchthecarbs.com
Oooh, I love the idea of black olives, that sounds like a lovely almond flour focaccia bread recipe. Maybe add some feta, rosemary and sundried tomatoes too. Yummo!
Tammy
All I can say is OMG!!!! Finally a low carb bread that actually taste good & the texture is like bread!! I did have to change one ingredient. I only had half of the psyllium husk it called for, so I used what I had & finished it up with flaxseed meal and it worked. I did add 1 tablespoon of monk fruit. Thank you for the awesome recipe?!!
Rick
I like this a lot. I did do a little tweaking, though. I use 3/4 almond flour and 1/4 coconut flour. On the psyllium husk I use unflavored, smooth, Metamucil. It's easy to find. I have also adapted this to make sweet breads like banana walnut chocolate chip bread.
Yavette
Can this be put In a bread machine?
Sue Levy
Great recipe, Libby. The first time, it came out rather soggy, even after extra time. But it toasted well and was good for a toasted sandwich. It kept well in the fridge.
I felt something was missing - the chewiness - so I added about a third of a cup of mixed seeds (pepitas, sunflower and poppy seed). Haven't cut it yet, but I have breakfast waiting for me now. Looking forward to trying it.
I think this bread is going to lend itself to a lot of variations.
Marilo Seco
hi there,
not a reply to Sue Levy, but easiest way to leave a comment!
Having made the bread loaf by the original recipe the first time, I made a second batch with olive oil, instead of coconut oil, and oh boy it works, more subtle flavour and less sweet.
Didn't finish the first loaf, too strong coconut flavour, if you feel like me just change the oil and voilá.
Caroline
Just made this bread. My inventory was low in a couple ingredients so I adjusted and am very delighted in the result.
Instead of 2 cups of almond flour I did 1 1/2 almond flour and 1/2 ground flaxseeds; I did not have any coconut oil so I used 1/4 cup of olive oil. Not sure what the bread will be like without these alterations....but I am so pleased with my results I will continue with it the way I just made it. Served warm with jelly on one slice and almond butter and honey on the other slice. Thank you for sharing this healthy alternative to carb bread!!
George
Coconut oil made it taste like a cake. Used butter instead, added 2tbsp mixed seeds, 1 x tbsp ground linseed, and a little more salt, added 25ml extra water and an extra tbsp of the husk. Came out more like a bread replacement than a sweet sponge cake.
Lydia
Can you use a bread machine with the low carb almond flour bread recipe?
Caroline
The recipe calls for very little mixing. Can your bread machine do very little mixing? By hand I only stir it 20-30 trips around the bowl to mix mine.
Cindy
I used my bread machine and it came out great. I used my stand mixer to mix everything and then set the bread machine on bake for 1 hour. It was a little under cooked, so I left it in the hot bread machine until the top was golden brown, probably another hour.
Nick G
Just made this tonight...followed the recipe to the letter and it looked good, but still underdone after half hour. Stuck it back in for further 15mins and boom, fantastic. my wife and one of my sons said it tasted of coconut, I never noticed, but will try butter instead of coconut oil and see how it pans out. Great recipe though, thanks a lot, looking forward to brekky and some toast tomorrow
Mountain Momma
I’ve been using this recipe for months and love it! Thank you!
I ran out of psyllium husks and subbed 1/4 cup of soaked chia seeds instead. Turns out beautifully.
Annie foote
Made this bread last night the best one yet.
janice
thank you, I don't have psyllium husks and was wondering what I could use as a substitute. How long did you soak the chia seeds please?
Carla
I wonder if I can substitute the psyllium with flax seed meal?
Nick G
Having mastered the basics, I now sometimes add 2 x teaspoons of vanilla essence and 4 x tablespoons of xylitol, comes out like a sweet loaf to have as a sweet snack. Brilliant baseline recipe. Tomorrow will be adding chilli flakes and parmesan...see how it turns out
Carla
I wonder if I can substitute the psyllium with flax seed meal?
Tina
Hi Libby, I just made this bread and it is wonderful! Thanks so much!
Libby www.ditchthecarbs.com
Awesome, thank you Tina for your lovely feedback 🙂
Anne Ambuhl
Can I omit psyllium husk? Loathe itZ