Ooo yes—Low Carb Almond Flour Bread is one of those recipes that feels like a little miracle when it turns out right. 🍞✨
Moist, sturdy, sliceable, and actually bread-like (not eggy, not crumbly).
Here’s a reliable, everyday loaf you can toast, butter, and build sandwiches with.
Low-Carb Almond Flour Bread
Ingredients (1 loaf)
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2 cups fine almond flour (blanched, not almond meal)
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4 large eggs, room temperature
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¼ cup olive oil or melted butter
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¼ cup unsweetened almond milk (or any low-carb milk)
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1 tbsp apple cider vinegar or lemon juice
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1½ tsp baking powder
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½ tsp salt
Optional (but great):
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1 tbsp psyllium husk powder (improves texture & sliceability)
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Seeds (sesame, sunflower) for topping
Instructions
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Preheat oven to 175°C / 350°F
Line a loaf pan with parchment. -
Mix wet ingredients
Whisk eggs, oil, almond milk, and vinegar until smooth. -
Mix dry ingredients
In another bowl, combine almond flour, baking powder, salt, and psyllium (if using). -
Combine
Stir dry ingredients into wet until a thick, smooth batter forms. -
Bake
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Pour into loaf pan
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Smooth the top, sprinkle seeds if using
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Bake 40–45 minutes, until golden and a toothpick comes out clean
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Cool completely
Let rest at least 1 hour before slicing—this is crucial.
Texture & Taste
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Moist, slightly nutty
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Holds together well
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Excellent toasted
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No weird aftertaste
Low-Carb Tips
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Psyllium makes it less crumbly and more “real bread”
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Don’t underbake—almond flour needs time
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Store in fridge up to 5 days or freeze slices
Variations
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Herb bread: add rosemary, garlic powder
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Cheesy: mix in grated cheddar
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Seeded: add flax or chia for fiber
If you want, I can:
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Make it keto-strict (even lower carbs)
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Do a no-psyllium version
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Or turn this into rolls or flatbread