This keto almond flour bread is my go-to gluten-free bread for breakfast. It has a superb taste and texture, freezes beautifully, holds its shape, and so easy to put together!
Keto Almond Flour Bread
I am a big fan of this recipe. It is simple, and the bread is soft and tasty, and each slice has only 2g net carb.
I have tested this recipe 3 times with different ingredients; here are my tips for success:
I used 2lb loaf pan. I also used a mixture of butter and olive oil because when I tested this recipe only with olive oil, it was good but lacked the buttery taste that I like.
I also add a small amount of coconut flour to the almond flour; it actually helps in making the texture fluffy.
I also highly recommend beating the egg SO well until it is fluffy and light, which will help raise the bread.
Ingredients For Almond Flour Bread
Eggs: I used 7 eggs; I know it is a lot, but don't worry, you will not taste them at all in this bread. I promise!
Fat: I used melted butter and olive oil for a soft texture and buttery taste.
Flour: I used 2 ½ cups of almond flour and just ½ cup of coconut flour
Baking powder: It helps the bread rise.
Xanthan gum: In this recipe, Xanthan gum works as a binding and rising agent; I only use ½ a teaspoon because too much Xanthan gum makes the bread turn with a gummy texture.
How To Make Keto Bread With Almond Flour
One: Preheat the oven to 180c / 350f and line a 2lb loaf pan with parchment paper.
Two: In a bowl, whisk all the eggs until double in size.
Three: Add olive oil, butter and keep mixing until combined.
Four: In a separate bowl, mix all the dry ingredients; almond flour, coconut flour, salt, baking powder and xanthan gum.
Five: Add the dry ingredient mixture to the wet ingredients and mix well until incorporated.
Six: Scoop the thick mixture in the loaf pan and bake for 40-45 minutes. Let the keto bread cool entirely before slice it.
Top Tips!
- Take some time to beat the egg with the hand mixer. Also, make sure that the eggs are at room temperature before using it. So, keep the eggs out of the fridge at least 20 to 30 minutes before you start making the bread.
- Let the bread cool completely before slicing it into 16 slices.
- You can store the low-carb bread in an airtight container in the fridge for 3 to 4 days; if you do not consume it in 3 to 4 days, I suggest freezing the bread.
- If you don't like to use coconut flour, you can replace it with almond flour. It will work fine.
How To Serve
You can have this delicious bread on breakfast with Homemade Cream Cheese, Keto Nutella or Homemade Ricotta Cheese and a cup of coffee.
Check my other keto bread recipes as well, Keto Panini Bread, Low Carb Cloud Bread and Keto Cheese Tortilla Wraps. I hope you enjoy this sugar-free, low-carb bread recipe.
Frequently Asked Questions
Wrap it in a plastic wrap and keep it in the fridge. It will last for 4-5 days.
Yes, you can. It will last for up to 2-3 months in the freezer.
More Keto Almond Flour Bread Recipes
- Keto Cream Cheese Bread
- Psyllium Husk Keto Bread
- Keto Seeded Bread
- Keto Sesame Seed Bread
Thank you for checking out my recipe! Follow Healthy Life Trainer on Pinterest and Instagram!
Almond Flour Bread (Keto)
Equipment
- Loaf tin
- Mixing bowl
- Measuring spoons
- Measuring cups
- Electric hand mixer
Ingredients
- 7 Eggs
- ½ cup Butter , melted
- 3 tablespoon Olive oil
- 1 ½ cup Almond flour
- ½ cup Coconut flour
- 1 teaspoon Baking powder
- ½ teaspoon Xanthan gum
- Pinch of salt
Instructions
- Preheat the oven to 180c / 350f and line a 2lb loaf pan with parchment paper.
- In a bowl, whisk all the eggs until double in size.7 Eggs
- Add olive oil, butter and keep mixing until combined.½ cup Butter , 3 tablespoon Olive oil
- In a separate bowl, mix all the dry ingredients; almond flour, coconut flour, salt, baking powder and xanthan gum.1 ½ cup Almond flour, ½ cup Coconut flour, 1 teaspoon Baking powder, ½ teaspoon Xanthan gum, Pinch of salt
- Add the dry ingredient mixture to the wet ingredients and mix well until incorporated.
- Scoop the thick mixture in the loaf pan and bake for 40-45 minutes. Let the keto bread cool entirely before slice it.
Notes
- Take some time to beat the egg with the hand mixer. Also, make sure that the eggs are at room temperature before using it. So, keep the eggs out of the fridge at least 20 to 30 minutes before you start making the bread.
- Let the bread cool completely before slicing it into 16 slices.
- You can store the low-carb bread in an airtight container in the fridge for 3 to 4 days; if you do not consume it in 3 to 4 days, I suggest freezing the bread.
- If you don't like to use coconut flour, you can replace it with almond flour. It will work fine.
Yan says
Hello, I wanna try following this recipe, but I can’t buy the xanthan gum, can I use Psyllium husk instead? If yes, what quantity should I use? Thanks for your advice.
Radwa says
No, this recipe will not give the same result if you replaced xanthan gum with psyllium husk.
I recommend this recipe to you, If you prefer using psyllium husk
https://www.healthylifetrainer.com/psyllium-husk-keto-bread-recipe/
LILLIANE MARY HEATH says
I ordered Xanthan gum from Wall Mart delivered for $13.99, no shipping charge.