This Easy Almond Flour Bread is a soft, sliceable loaf with a dense, golden crumb that works well for toast or sandwiches. It is made using almond flour and eggs to create a sturdy texture that holds up to various toppings without the use of traditional grains or flour.

About This Recipe

The structure of this bread relies on the combination of whisked eggs and almond flour, which helps the loaf rise during baking while keeping the interior moist. Letting the loaf cool completely before slicing is a necessary step, as it allows the crumb to set and ensures the slices remain firm. The batter should be mixed until smooth and thick, then leveled in the pan to achieve an even rise and a consistent shape across the loaf.

The flavor is mild and slightly nutty from the almond base, which pairs well with both savory and salty toppings like butter or avocado. Using a small amount of coconut flour is an optional way to adjust the texture, helping to create a tighter crumb that mimics traditional bread more closely. Because the ingredients are simple and neutral, the loaf is easy to adapt and can be seasoned with dried herbs or seeds depending on how it will be served.

This bread is a practical option for those who want a homemade loaf that stores well in the refrigerator or freezer. Slicing the bread before freezing allows for easy access when you only need one or two pieces for a quick meal. Whether served fresh from the oven or lightly toasted in a skillet, it provides a reliable and firm base for any standard sandwich or breakfast topping.

---

Why You’ll Love This Recipe

• Soft and sliceable texture
• Low-carb, gluten-free, and grain-free
• Quick prep with simple ingredients
• Perfect for toast, sandwiches, or as a side
• Freezer-friendly for meal prep

---

What You’ll Need for This Easy Almond Flour Bread

• 2 cups almond flour
• 1 tbsp coconut flour (optional, for texture)
• 5 large eggs
• 2 tbsp melted butter or coconut oil
• 1 tsp baking powder
• ½ tsp salt

---

Step-by-Step Preparation

1. Preheat oven to 350°F. Line a loaf pan with parchment paper.
2. In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk eggs and melted butter until smooth.
4. Combine wet and dry ingredients, mixing until a thick batter forms.
5. Pour batter into loaf pan and smooth the top.
6. Bake 40–45 minutes, until golden brown and a toothpick comes out clean.
7. Cool completely before slicing.

---

FAQ

• Can I replace almond flour with coconut flour?
  Not directly — coconut flour is more absorbent. Stick to almond flour or use a tested blend.
• Can I make this dairy-free?
  Yes — swap butter for coconut oil or ghee.
• Does this bread taste eggy?
  The eggs help structure, but using coconut flour balances the flavor.
• Can I toast this bread?
  Yes — it toasts beautifully in a toaster or skillet.

---

Variations & Substitutions

• Add herbs like rosemary or garlic powder for flavor.
• Mix in shredded cheese for a savory loaf.
• Top with sesame seeds or sunflower seeds before baking.

---

Serving Suggestions

• Serve with butter or sugar-free jam for breakfast.
• Use for sandwiches with deli meats and cheese.
• Pair with keto soups or salads.

---

---

Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• High Protein Cottage Cheese Bread
• 90-Second Keto Microwave Bread

New keto recipes are added every week — check back often for more low-carb inspiration!