This Low carb almond bread is easy to make and comes together in no time. With just a few ingredients you are going to make yourself one of the best tasting keto / low carb bread with just. 2.4g Net Carbs per slice
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If you’d like to jump to the recipe card, I would love you to know I usually include HELPFUL RECIPE TIPS and FAQs in the body of the post to help you get the recipe right. Remember to refer that later.
For a long time I have been enjoying just my best keto bread which happens to be one of the most popular recipes on the blog.
I am still and will always be a fan of that recipe made with the best low carb dough This almond bread recipe was born out of the constant request from YOU my amazing readers for a recipe that didn't require cheese.
Having a lot of choices in a chosen lifestyle is never a bad thing. In fact it's actually a good thing.
This almond bread recipe is delicious and has no eggy taste at all, one of my top qualities for great keto/ Low carb breads. Since I am not in search of an omelette, I see no reason why my bread should taste like one. Eat an omelette when you want one and a piece of bread when you want one.
What makes a great keto bread?
- Not eggy
- Has the yeast flavor
- Lightly sweetened
And this low carb almond bread has all the above qualities.
How to make this keto/Low carb almond flour bread.
First off, Low carb breads require special sized loaf pans. This is because they usually don't rise much. Smaller loaf pans help to give keto breads some height.
This loaf pan is the one I use for most of my keto bread recipe. I also love that it comes in a pack of 2. This pan measures 7.75 x 3.75 x 2.75. If you don't have this size and you have a 8 x 4 loaf pan, that would work too.
Click on the image to buy this loaf pan
Now that we have our pan sorted out here are a few tricks. Don't forger to watch the video to see how I make it.
Ingredients to make Keto/Low carb Almond bread.
With testing, I have found that a mix of whole eggs and egg whites work best for taste. When I used only whole eggs, the bread was quite pliable but eggy so I decided to gradually reduce the whole eggs in the recipe till I got to the perfect taste without tasting eggy.
The Other winning ingredient in this recipe is the yeast. Note: the yeast in this recipe is there for the yeast flavor and not as a leavening agent. The leavening agent here is the baking powder.
The Xanthan gum helps to give the almond bread the bread like texture. It acts as Gluten which is very important in low carb baking.
The sweetener is totally optional but like I said I like my keto breads tasting as close it's high carb counterpart as possible.
My sweetener of choice is either the Powdered Lakanto Classic or Powdered erythritol. If what you have is the granular sweetener, simply blend till smooth in coffee grinder. I show exactly how I do it in this post you can check it out for tips and tricks.
I have nut allergies can I use coconut flour for this recipe.
If you have nut allergies, you can use coconut flour in this recipe but not the same quantity because coconut flour is more absorbent than almond flour. I would ⅓ of a cup of coconut flour.
Another good nut free option is the sesame seed flour. Use the same quantity as with almond flour.
Can I make this Almond bread ahead?
This bread keeps well in the freezer for up to a month ( I am sure it can keep for longer but it hasn't lasted that long because it's all eaten up before a month )
Usually I make 2 batches at a time because I know other non keto members of my family always want to have some of this almond bread 😋😀.
Tools and ingredients needed to make Keto Almond Bread
What can I serve this low carb almond bread with?
- Cream cheese
*If you would rather not make your own jam, this low carb Jam is a good one. It's sugar free and Keto Friendly.
Armed with this recipe and other sumptuous bread recipes on chichiuguru(dot)com I hope it helps you stay focused knowing you can still enjoy some decent tasting bread while staying true to your health goals.
Did you find this post helpful? Hit the share buttons and share with family and in your favorite Facebook group. You never know who needs a great bread recipe to stay on track 😉
To a healthy lifestyle
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Nutrition per Serving: (makes 12 Servings)
Calories: 107| Total Fat: 18.7g | Carbs: 4.5g | Fibre: 2.1g| Protein: 4.8g | Net Carbs: 2.4g
Click here to Pin this Easy Low carb Almond Bread for later.
Easy Low carb Almond Bread Recipe
- 2 cups almond flour
- 4 whole eggs
- 4 egg whites
- 1 tablespoon instant dry yeast optional
- ½ teaspoon Xanthan gum helps with texture
- 1 tablespoon powdered erythritol optional
- 1 teaspoon baking powder
- 1 stick of butter melted
- 1 teaspoon white vinegar or apple cider vinegar
- Line your baking pan with parchment and set aside.
- Preheat Oven to 350•F
- Mix dry ingredients and set aside.
- Whisk egg yolks, then add egg whites, vinegar and melted butter. Whisk to combine.
- Add dry ingredients to wet ingredients, mix to combine and until mixture thickens.
- Pour batter into lined loaf pan.
- Bake in preheated oven for 35 mins
- Let bread cool for 5 mins in the pan, then let cool completely on a cooling rack.
- Slice bread into 12 slices
Thank you for this bread. I love it.
You are welcome Anise. 😊
Hello, I want to know if I can remove the yeast and put more baking powder? oh what other ingredient do you recommend?
You can leave out the yeast. It’s there for flavor. It gives the bread a nice regular bread taste and aroma.
The absence of yeast won’t affect the rise of the bread since it’s there only for flavor.
You don’t need to add more baking powder. Use the quantity of baking powder used in the recipe that’s fine. Hope my response helped.
If you have more questions, feel free to reply to this comment. Thank you for stopping by, enjoy your bread 😊
You are a brilliant,I couldn't say more it's supper yummy
I am happy you loved it. Thank you for your kind words and your feedback😊. Hope you get to try more recipes from the blog.
Hi, I am excited to try your recipe....however, I only have UNblanched almond flour (bought by mistake). Are there any adjustments I should make since it seems more fibrous or denser than blanched?
There is no need for adjustments, you can swap it out as is. The only difference is that the texture won’t be as smooth but it will still taste amazing. Stay safe and feel free to reach out if you have more questions.
I really want to try this recipe but the ingredients list 4 whole eggs and 4 egg whites but the instructions say: Whisk egg yolks, then add egg whites. Does this mean I would end up using 8 egg whites and 4 egg yolks? Sorry, I am not good with recipes.
So sorry for the confusion, it’s my fault not yours. This recipe needs 4 whole eggs and egg whites from 4 eggs. (Save the egg yolks from the whites for later use to make some egg yolk omelette with 😉)
The recipe should read whisk the whole eggs not just egg yolks. I will fix that right away. Hope that helps.
One more thing if what you have is the egg whites that come in little cartons, 1/2 cup is equivalent to 4 egg whites. Thanks for stopping by and feel free to reach out if you have more questions.