This Easy Almond Flour Bread is soft, fluffy, and perfectly golden — everything you miss about regular bread but without the carbs. It’s quick to make, slices beautifully, and tastes amazing with butter or avocado. A true keto staple for breakfast, sandwiches, or any time you crave real bread again.
About This Recipe
Bread is one of the hardest things to give up when switching to a keto or low-carb lifestyle. The good news? You don’t have to. This Easy Almond Flour Bread recipe delivers everything you love about bread — soft texture, golden crust, and versatility — without the carbs.
Made with almond flour, eggs, and a touch of baking powder, this bread rises beautifully and slices cleanly. The texture is light yet hearty enough to hold up to toppings like butter, avocado, or deli meats. Unlike store-bought “low-carb breads” that often contain hidden starches and preservatives, this homemade version keeps the ingredients clean and keto-friendly.
From a nutritional standpoint, almond flour is a star ingredient. It’s naturally gluten-free, low in carbs, and high in protein and healthy fats. Combined with eggs for structure and richness, the result is a bread that’s both satisfying and nourishing. It’s perfect for anyone missing toast at breakfast, craving sandwiches at lunch, or needing a side for soups and salads.
What makes this recipe stand out is how easy it is to prepare. With just a few pantry staples and less than 10 minutes of prep, you can have a loaf in the oven and ready to enjoy in about an hour. It’s a staple recipe you’ll want to bake again and again, because it fits seamlessly into both everyday meals and special occasions.
This almond flour bread also freezes well, so you can keep slices on hand for quick breakfasts or snacks. It’s flexible, reliable, and delicious — proof that going keto doesn’t mean giving up bread forever.
Whether you’re new to keto or simply looking for a healthier alternative to traditional bread, this recipe is a must-try. It’s simple, flavorful, and the perfect foundation for countless meals.
Why You’ll Love This Recipe
- Soft and fluffy texture, slices easily
- 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
Ingredients
- 2 cups almond flour
- 1 tbsp coconut flour (optional, for texture)
- 6 large eggs
- 2 tbsp melted butter or coconut oil
- 1 tbsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 175°C (350°F). Line a loaf pan with parchment paper.
- In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk eggs and melted butter until smooth.
- Combine wet and dry ingredients, mixing until a thick batter forms.
- Pour batter into loaf pan and smooth the top.
- Bake 40–45 minutes, until golden brown and a toothpick comes out clean.
- Cool completely before slicing.
Nutrition (per serving)
- Calories: ~150
- Fat: 12g
- Protein: 6g
- Net Carbs: 2g
- Fiber: 2g
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.
Easy Almond Flour Bread
Ingredients
- 2 cups almond flour
- 1 tbsp coconut flour (optional, for texture)
- 6 large eggs
- 2 tbsp melted butter or coconut oil
- 1 tbsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk eggs and melted butter until smooth.
- Combine wet and dry ingredients, mixing until a thick batter forms.
- Pour batter into loaf pan and smooth the top.
- Bake 40–45 minutes, until golden brown and a toothpick comes out clean.
- Cool completely before slicing.
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!
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