Get the best of both worlds—a keto diet and fresh-baked bread—with this easy recipe that’s also gluten-free!
Nothing beats the smell of bread baking in the oven. Except maybe the unbridled joy of eating that bread! But if you’re following a low-carb or gluten-free diet, that sweet aroma becomes just another reminder of what you cannot have. Until now!
This low-carb almond flour bread recipe brings the most basic of food staples back to the table for many of us. I first made this loaf when my sister developed a gluten sensitivity a few years ago. We were both so sad that we couldn’t share a sandwich or enjoy toast and peanut butter like we used to. So we went shopping for almond and flaxseed flours, then went home and baked together.
I was really surprised at how soft, chewy, and scrumptious this bread was! I had expected it to be dense or rubbery without gluten. It’s got a slightly nutty taste to it, kind of like breads I’ve had that contain nuts and seeds, but the texture is surprisingly delicate. Sis and I made ham and cheese sandwiches with it—and she actually teared up because she thought she’d never get to eat bread again.
Now we make double batches of this recipe on most weekends so she’ll have gluten-free bread throughout the week. It’s done in just over half an hour—but waiting for it to cool down is tough, thanks to those tantalizing aromas. Our patience pays off, though, with that first delicious bite of homemade bread.
How to make eggless almond flour bread
If you have an egg allergy or don’t eat eggs for personal reasons, you can still enjoy this recipe! I’ve outlined several egg substitute options for you. Keep in mind that each one could affect the baking time of your bread, as well as its color and texture. No matter which one you go with, start checking your loaf for doneness a few minutes early—I find that the toothpick test is the most reliable method. Insert a clean toothpick into the center of the loaf. If it comes out clean or mostly clean, your loaf is ready to come out of the oven. If it’s coated with sticky crumbs or raw batter, let the loaf bake a bit longer before checking again.
| Egg Substitute | Amount per Egg | Change to Cooking Time |
|---|---|---|
| Flaxseed Meal | 1 tbsp + 3 tbsp water | Slightly longer |
| Chia Seeds | 1 tbsp + 3 tbsp water | Slightly longer |
| Applesauce (unsweetened) | 1/4 cup | Slightly shorter or similar |
| Mashed Banana | 1/4 cup | Slightly shorter or similar |
| Silken Tofu | 1/4 cup | Similar or slightly longer |
| Vinegar + Baking Soda | 1 tbsp vinegar + 1 tsp baking soda | Similar |
| Yogurt (unsweetened) | 1/4 cup | Similar |
| Buttermilk (or sour milk) | 1/4 cup | Similar |
How do I store leftovers?
This almond flour bread becomes stale quickly due to its lack of preservatives and gluten, so proper storage is important. Wrap the completely cooled bread tightly in plastic, then place it inside an airtight container. It’ll keep at room temp for about 2-3 days or up to 1 week in the fridge. Your bread may become firmer from refrigeration, but a light toasting should revive its texture. You can also freeze well-wrapped almond flour bread in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temp, or warm slices in a toaster oven before enjoying.
Similar recipes to try
Looking for more low-carb bread recipes? Check out this flavorful Keto Cauliflower Bread, this Keto Cinnamon Bread Recipe, and The Best Keto Pumpkin Bread (5g Net Carbs!) for variety that keeps your goals on track. Want keto-friendly mains to pair with your low-carb bread? Try this Low-Carb Broccoli Cheese Casserole, these Easy Keto Baked Eggs, and this amazing Keto Shakshuka Recipe.
Low-Carb Almond Flour Bread
Ingredients
- 5 eggs
- 1 3/4 cups almond flour
- 1/4 cup flaxseed flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons coconut oil melted
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350°F and line a bread pan with wax or parchment paper.
- Crack all the eggs into a bowl and whisk until they're frothy
- In another bowl, mix together the almond flour, flaxseed flour, baking powder, and salt.
- Add the coconut oil and apple cider vinegar to the egg mixture and beat again.
- Pour the dry ingredient mixture into the wet ingredients. Mix vigorously together until thoroughly combined.
- Pour the mixture into the prepared bread pan. Bake in preheated oven for about 20 minutes. The bread is done when the crust is golden brown and firm to the touch, and a toothpick inserted in the center comes out clean or mostly clean.
- Remove from the oven. Allow it to cool in the pan for about 15-30 minutes before using the parchment paper overhangs to remove it.
- Peel off the parchment paper and transfer the loaf to a wire rack. Let the loaf cool completely to room temp, which takes about 1 hour, before slicing. Serve warm or chilled.
Leave a Comment