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Home / Recipes / Savory Breads

Almond Flour Bread (Low-Carb, Paleo, Gluten-Free)

By Lisa MarcAurele · Nov 7, 2022 · 94 Comments

56.9K shares
Jump to Recipe
Low Carb Paleo Gluten-Free almond flour bread recipe on board and plate

Almond flour bread is a healthy alternative to wheat bread. Because it's grain-free, this recipe fits perfectly into gluten free, paleo, keto, and low-carb diets.

almond flour bread recipe
Article Index
  • What is almond flour?
  • Can I substitute almond flour for all-purpose flour?
  • Can I make almond flour to use in the bread recipe?
  • How long will homemade flour stay fresh?
  • How to make bread with almond flour
  • How should I store the paleo bread?
  • Other low carb recipes with almond meal
  • Recipe

Have you been eating grain-free for a while? If so, there’s a good chance that you’ve made almond flour recipes. However, not everyone knows the ins and outs of this particular low carb flour.

Before I explain how to make almond flour bread, I'll answer a few commonly asked questions about the flour.

What is almond flour?

Almond flour, which also goes by the labels “almond meal”, “almond powder”, or “ground almonds”, is made from blanched (skinned) almonds. The almonds are ground down to a fine powder until it is the consistency of regular all-purpose flour).

Almond flour has a slightly sweet, nutty taste that is delicious in baked goods. It works well in almond pancakes, paleo muffins, and this almond bread recipe.

Can I substitute almond flour for all-purpose flour?

As is the case with many other substitutions in baking, substituting almond flour for all-purpose flour can be done. However, it isn’t a simple cup-for-cup replacement.

Almond flour generally needs more binding ingredients (like eggs) than all-purpose flour. As a result, you may need to experiment to see how almond flour can be substituted into your recipe. An easy alternative is to find a recipe from someone who has already calculated the substitution.

wet and dry ingredients for almond meal bread

Can I make almond flour to use in the bread recipe?

Yes! As a matter of fact, it’s very easy to make. One cup of almonds will produce approximately one cup of almond flour, so it’s best to buy almonds in bulk. Almonds come with the skin on or off (blanched). If the almonds you buy are not blanched, keep in mind that the texture of the flour will be more coarse.

Process the almonds in a food processor, pulsing one cup of nuts at a time for a minute or so. Or you can use a high-speed blender. Just don’t process too much or you’ll end up with homemade almond butter!

Blender Instructions:

  1. Place one cup of raw almonds into your blender. Blend on high for about 1 minute, watching the texture. When it looks like a fine powder, stop blending.
  2. Be very careful that you don’t overblend the almonds as that will turn them into almond butter instead.

Whichever method you use, don’t process more than one cup of almonds at a time. Otherwise, it will be more difficult to form a consistent powder.

If you notice any large clumps in the flour, run it through a sieve to separate the clumps.

mixing dry almond flour bread ingredients into wet

How long will homemade flour stay fresh?

It should be stored in a well-sealed container and kept in a cool, dark place. Homemade almond flour should keep well for several months if properly stored.

If you prefer, you can also store the flour in a refrigerator or a freezer. Keeping it cold or frozen will help prevent the processed almonds from turning rancid.

sliced low carb bread

How to make bread with almond flour

My paleo almond flour bread is a super easy recipe that uses only 6 everyday ingredients:

  • Blanched almond flour
  • Baking soda
  • Salt
  • Coconut Oil
  • Eggs
  • Apple Cider Vinegar

The process for making the almond bread is really simple. You just combine the dry ingredients and wet ingredients separately. Then the dry ingredients are combined with the wet ingredients. It couldn’t be easier!

In fact, this low carb bread recipe is probably the easiest keto bread you will ever make. And it doesn’t have an egg taste like so many others.

Just make sure you use almond flour vs almond meal if you want the best taste and texture.

How should I store the paleo bread?

After you make the recipe, you can store low-carb almond flour bread for one to two days at room temperature. Just be sure to cover it well with plastic wrap or keep it in a bread container. You can also store it in a refrigerator. If you store it in a fridge, it should stay delicious for up to one week.

You can even make several loaves at once for future use. Just wrap the keto breads tightly in parchment paper and store them in the freezer.

If you do make multiple loaves, slice the bread before you put them in the freezer. That way, you can easily grab only the number of slices desired later.

Frozen almond flour bread can be kept in the freezer for two to three months. So don’t make any more than you can use within 3 months.

slice of paleo bread on plate

Other low carb recipes with almond meal

This quick almond flour bread recipe is just one way to use finely ground blanched almonds. If you want to try other recipes, check out the following:

  • Keto Almond Flour Waffles
  • Almond Flour Biscuits – Paleo Low Carb
  • Low Carb Tortillas Almond Flour Keto Wraps
  • Paleo Cupcakes with Almond Flour

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

almond flour bread with butter on plate

Almond Flour Bread

4.89 from 43 votes
An easy paleo keto bread made with almond flour. It's a simple recipe made with only six common ingredients!
Prep Time:10 minutes mins
Cook Time:45 minutes mins
Total Time:55 minutes mins
Course: Bread
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 16 slices
Calories: 129

Video

Ingredients

  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs separated and at room temperature
  • ¼ cup coconut oil melted if needed to liquify
  • 1 teaspoon apple cider vinegar preferably raw unfiltered

Instructions

  • Preheat oven to 325°F. Grease an 8x4-inch loaf pan or line with parchment paper.
  • Combine the almond flour, baking soda, and salt in medium bowl. Set aside.
  • In large bowl, whisk together coconut oil, egg yolks, and apple cider. Add the almond flour mixture and stir just until combined. Wait 1-2 minutes before adding the egg whites. Spread into prepared loaf pan. For a fluffier bread, you can whip up the egg whites and fold them into the batter.
  • Bake for 40-45 minutes or until bread is golden brown and toothpick inserted near center comes out clean.
  • Allow to cool on wire rack for at least 15 minutes before removing from pan. Then cool completely. Can be wrapped and stored at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.

Notes

To avoid "Baker's ammonia," it's best to separate the eggs and add the egg whites 1-2 minutes after the vinegar and baking soda. The product of a reaction between baking soda and the proteins in egg whites can create an ammonia smell.
A green color can occur in the loaf if there’s a reaction between the baking soda and chlorophyl or chlorogenic acid in the almonds. To prevent it, you’d need to use less baking soda or add more vinegar. The color may not be pleasing to the eye but has no impact on quality or taste.
Nutritional data is based on slicing the bread into 16 equal sized slices.
Nuts or seeds can be added to the bread and sprinkled on top. Herbs and spices are also great additions.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 129 | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 125mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Calcium: 37mg | Iron: 0.8mg

Additional Info

Net Carbs: 2 g | % Carbs: 5.9 % | % Protein: 14.7 % | % Fat: 79.4 % | SmartPoints: 5
Values
Array
(
    [serving_size] => 1
    [calories] => 129
    [carbohydrates] => 3
    [protein] => 5
    [fat] => 12
    [saturated_fat] => 4
    [cholesterol] => 53
    [sodium] => 125
    [potassium] => 20
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 75
    [calcium] => 37
    [iron] => 0.8
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. Jan

    January 17, 2025 at 11:04 am

    2 stars
    Very easy recipe, but my husband didn't like it all due to its odd taste.

    Reply
  2. Kimjon

    November 27, 2023 at 7:58 am

    Can you use another oil in place of coconut oil?

    Reply
    • The Low Carb Cook

      November 28, 2023 at 10:52 am

      You could try olive oil or avocado oil.

      Reply
  3. LauRae

    May 28, 2023 at 12:55 pm

    5 stars
    This is the easiest almond flour bread recipe I’ve made. The last loaf I made of this recipe came out moist in the middle but baked through.
    I love the leavening action of the baking soda plus ACV. ‘
    I just put a loaf in the oven to bake. I reduced the baking soda to a little under a teaspoon to lower the strong taste in mine.
    Also, I omitted the coconut oil altogether. This holds together just fine!
    Brilliantly simple, delicious and quick recipe!

    Reply
  4. Jennie

    April 17, 2023 at 5:31 pm

    5 stars
    Great, easy recipe. I was running low on almond flour so I added 1/4 cup coconut flour with about 1.3 cup almond meal and then made the rest of the recipe as listed (plus a little extra water) and it was perfect, thank you!

    Reply
  5. Annan

    June 26, 2021 at 10:08 am

    I have just made the recipe and it is delicious and fluffy. But i found the base of bread loaf turned a bit green is this normal ?

    Reply
    • Lisa MarcAurele

      June 26, 2021 at 11:45 am

      It can happen if there's a reaction between the baking soda and chlorophyl or chlorogenic acid in the almonds. To prevent it, you'd need to use less baking soda or add more vinegar.

      Reply
  6. annie

    June 26, 2021 at 9:37 am

    5 stars
    love it. Taste delicious. Its a keeper

    Reply
  7. JD

    June 04, 2021 at 1:35 pm

    The directions don’t match the video when it comes to the eggs.

    Reply
    • Lisa MarcAurele

      June 05, 2021 at 9:43 pm

      If there's a difference, go with what is in the written recipe. I may need to make a new video for this recipe.

      Reply
  8. Ayesha

    May 30, 2021 at 11:11 am

    5 stars
    Hi Lisa, Thank you for providing the most simple bread recipe. I tried the recipe, the prep took no longer then 10 minutes and the bread was ready exactly in 40 minutes. It had good moisture and very tasty. Everyone loved it.

    I felt it would taste even better if it has minor sweetness to it that generally breads have. Do you think I can add some honey or maple syrup?

    Reply
    • Ayesha

      May 30, 2021 at 11:17 am

      Forgot to add this detail, I didn’t have coconut oils so I used the oils that I had at that time. Not sure the results with coconut oil but I would think it makes no difference since mine turned out great. I took pictures but your comment section doesn’t allow to upload pics.

      Reply
    • Lisa MarcAurele

      May 31, 2021 at 12:47 pm

      A little sweetener usually does give the bread a better taste so you can certainly add some.

      Reply
      • Debi

        July 21, 2022 at 3:47 pm

        Can I use melted butter instead of coconut oil? I'm allergic to coconuts.

      • Lisa MarcAurele

        July 21, 2022 at 8:34 pm

        Melted unsalted butter should work too. It was just not used to keep the recipe paleo-friendly.

  9. JeannieM.

    April 05, 2021 at 7:32 pm

    5 stars
    VERY pleased with this excellent recipe! As close to "regular" bread as I've found. Absolutely whip the egg whites, then fold them into the rest of the batter - made a world of difference. There is a slightly eggy aroma, but the flavor is very nice. And at 2 net carbs per slice, you cannot go wrong - sure beats mug bread, and carb. balance tortillas get very dull.

    Reply
  10. Hannah

    March 13, 2021 at 6:32 pm

    I just finished baking this but am eager to try it. My loaf, however, is only about 2 inches tall. What did I do wrong?

    Reply
    • Lisa MarcAurele

      March 14, 2021 at 8:23 am

      It could be the strength of the baking soda or not getting the batter into the oven soon enough.

      Reply
  11. Brianna

    March 08, 2021 at 2:28 pm

    Flavor is good! However I whipped the egg whites, folded them in and it's still pretty dense, it didn't rise at all. Any suggestions?

    Reply
    • Lisa MarcAurele

      March 08, 2021 at 5:33 pm

      It's not a light and fluffy texture like regular bread. But the baking soda does need to be fresh and it's single acting which means the air bubbles form in the batter, not while baking. So it is important to get the batter in the oven quickly before the batter has a chance to go flat.

      Reply
      • Liane

        May 01, 2021 at 1:10 pm

        Can I use a different type of oil? Vegetable or olive oil?

      • Lisa MarcAurele

        May 01, 2021 at 7:18 pm

        Any oil should work. You just need a fat added.

  12. Jess

    December 22, 2020 at 12:27 am

    Can I make this in the bread machine?

    Reply
    • Lisa MarcAurele

      December 22, 2020 at 9:45 am

      It's a quick bread so would need to be on a quick bread cycle in a machine.

      Reply
  13. Sara

    November 30, 2020 at 11:46 pm

    Do you have to use apple cider vinegar

    Reply
    • Lisa MarcAurele

      December 01, 2020 at 8:39 am

      Other types of vinegar work too like white or rice vinegar.

      Reply
  14. Vanessa

    July 21, 2020 at 3:19 pm

    Can i add flaxseed to this recipe? If so how much?

    Reply
    • Lisa MarcAurele

      July 22, 2020 at 8:40 am

      I haven't experimented with flax seed. But you could probably sub some of the almond flour with flax meal or add in a tablespoon of whole flax seeds.

      Reply
      • Jodi

        January 13, 2021 at 9:50 am

        Instead of coconut oil can you use olive oil or butter?

      • Lisa MarcAurele

        January 13, 2021 at 3:59 pm

        Butter should work. Olive oil may work too. I haven't tested either in this recipe but they have worked in other similar recipes.

    • Henrietta Joseph

      August 30, 2020 at 9:48 pm

      I don't know what I keep doing wrong. The first time I made it out was fantastic but I've made it six times since then it keeps having the amonia smell. I really don't know what to do again. I followed the recipe to the letter and I waited for about five minutes before adding the egg white but I still get the amonia smell. HELP

      Reply
      • Lisa MarcAurele

        August 31, 2020 at 9:08 am

        It usually is caused from the baking soda and not enough acid to counter act it. So you can try adding less baking soda and or more vinegar or other acid.

  15. Marcy

    July 10, 2020 at 5:06 pm

    This looks great ! Is the apple cider vinegar a must for this recipe ? Just wondering because I don’t have any on hand

    Reply
    • Lisa MarcAurele

      July 10, 2020 at 8:20 pm

      The acid is needed for the baking soda. You could try to use lemon juice or cream of tartar.

      Reply
  16. Pam

    April 24, 2020 at 5:28 pm

    5 stars
    If I don’t have coconut oil on hand, can I use another type of oil?

    Reply
    • Lisa MarcAurele

      April 24, 2020 at 6:16 pm

      Butter or another fat/oil should work too.

      Reply
      • Betsy

        July 05, 2022 at 6:09 pm

        4 stars
        Texture is awesome
        Flavor a little bland
        I think next time I will add a salt substitute and a small amt of sweetener
        Thank you for the recipe

  17. Amy N.

    April 18, 2020 at 10:45 pm

    Could I bake in a muffin tin to make into buns? Or free form on a sheet pan?

    Reply
    • Lisa MarcAurele

      April 19, 2020 at 6:02 am

      Muffin tins will work. The batter is fairly thick so you could probably just drop them on a sheet pan as well.

      Reply
  18. repus

    March 30, 2020 at 3:18 am

    4 stars
    This is my first attempt at keto bread, and it's not bad at all, but it has a bit of a sulfurous smell and taste, so next time I will switch baking powder for the baking soda - this will definitely work for a bread substitute, just alter the ingredients to your liking!

    Reply
    • Nora

      August 16, 2021 at 1:03 pm

      Can I replace the eggs with 4 flaxseed meal “eggs”?
      Thank you

      Reply
      • Lisa MarcAurele

        August 17, 2021 at 10:41 am

        I would test it in a smaller loaf first. It usually doesn't work well if you try to replace too many eggs.

  19. Denise

    February 25, 2020 at 3:11 pm

    5 stars
    Very tasty. I tried to make an egg free version...will double the baking soda and vinegar next try, but still very tasty. Toasted in toaster oven to finish baking and dry out.

    Reply
  20. Debbie

    February 24, 2020 at 2:36 pm

    Can I use butter instead of coconut oil.

    Reply
    • Lisa MarcAurele

      February 24, 2020 at 3:00 pm

      It should work in the bread, but I haven't tested it to be sure.

      Reply
      • Debbie

        February 24, 2020 at 4:26 pm

        I'll give it a try and let you know. Thanks

      • Mary

        June 04, 2020 at 12:50 am

        I did everything accordingly......the bottom half turned a blueish color, and had a very strong smell to it. If it wasn't blue I probably would look past it.......but......

      • Lisa MarcAurele

        June 04, 2020 at 7:51 am

        Did you by chance use baking powder instead of baking soda? It's a common mistake that can cause issues like that.

  21. Linda

    February 14, 2020 at 6:24 pm

    I love that this recipe is super-easy to make but I just made it and it smelled and tasted slightly of ammonia. Online, I found it's referred to as "baker's ammonia." (Baker's Ammonia is an actual leavening agent that can be purchased and the gas burns off in the baking so there's no ammonia taste.) There was more than one explanation for the ammonia smell and taste, so it's confusing, but it seems that (1) more acid may be needed to counteract the effect of the baking powder, which is basic and/or (2) it's the result of baking coda reacting with the egg white proteins. Recommendations were to (1) add the eggs last (mine went in first!), after the baking powder and the vinegar have had time to react together and (2) use more acid either by using vinegar and baking soda in a 2 to 1 ratio or by keeping the 1 t vinegar but instead of 1 t baking soda, using 1 t baking powder, which is a combination of an acid and a base.

    I just made the recipe again, this time with baking powder and with the eggs added last - and there's no smell or taste of ammonia at all. It could just use more salt, no doubt because baking powder has much less sodium than baking soda.

    Next time, I'll try 2:1 vinegar/baking soda, which should prevent any ammonia reaction and I won't add extra salt because of all the sodium in the baking soda.

    Reply
    • Lisa MarcAurele

      February 15, 2020 at 9:36 am

      Thanks the tips! I didn't have that smell or taste but good to know what can prevent it.

      Reply
    • John

      April 01, 2020 at 1:16 am

      Can you please let us know how it turned out with the last modifications that you mentioned? Thank you...

      Reply
  22. Alexandra Varma

    February 05, 2020 at 3:33 pm

    5 stars
    The whole thing took me 3 minutes and the bread is WONDERFUL!! I accidentally put baking powder instead of soda but it did not ruin the recipe. I had a keto friend that never made bread before and she couldn't believe it. Even my non keto husband love it! thank you, it's a keeper!

    Reply
  23. carolyn reed

    January 16, 2020 at 7:31 pm

    Is there no liquid added?

    Reply
    • Lisa MarcAurele

      January 16, 2020 at 9:10 pm

      There is. Melted coconut oil.

      Reply
  24. Sandy

    December 21, 2019 at 2:00 pm

    Is there a reason why my loaf would have an ammonia smell to it, out of the oven?

    Reply
    • Lisa MarcAurele

      December 21, 2019 at 8:06 pm

      Are you sure you used baking soda and not baking powder? If you followed the recipe perhaps the vinegar may have caused the smell?

      Reply
  25. Lisa MarcAurele

    August 21, 2019 at 9:25 am

    Baking soda is single acting so perhaps you didn't let the batter sit long enough to react? However, I've made this recipe about a dozen times (it's my favorite keto bread) and never had that issue. Could you have maybe used coconut flour by accident?

    Reply
  26. Rosemary Fernandez

    August 17, 2019 at 2:10 pm

    5 stars
    I decided to add 2 ripe bananas, made a great banana bread. If I had pecans I would've added them. Next time. Thanks for this alternative recipe

    Reply
  27. Michael Chavers

    August 08, 2019 at 11:23 pm

    Thank you for this bread recipe . Been doing keto 9 months now tried 2 other recipes that didn't fit the bill . I just like to know if I can double the recipe in same pan to get a bigger loaf . Ive baked a pancake haven't done it since cause it was bad as well . Only thing I've baked good was a keto cornbread . Would like to have some knowledge I can make a normal loaf of bread and a good pancake recipe .

    Reply
    • Lisa MarcAurele

      August 09, 2019 at 11:27 am

      Doubling should work, but I'm not sure how evenly it will cook. I haven't done it myself with this recipe but I've used a smaller pan before to get a taller loaf and that works fine.

      Reply
  28. Brenda Lyon

    July 27, 2019 at 3:08 am

    Im afraid with 4 eggs it will taste "eggy". I've made and threw out quite a few low carb recipes that call for so many eggs because I cant get over that "eggy" taste. Do you think it would still come out right if I used 3 eggs instead?

    Reply
    • Lisa MarcAurele

      July 27, 2019 at 8:10 am

      You can give it a try but I didn't find this bread eggy at all. It should also help to let the batter sit to allow the baking soda to activate before baking. Sometimes, separating the egg whites out and whipping them to soft peaks then folding in can help too.

      Reply
      • Brenda Lyon

        July 28, 2019 at 1:02 am

        Thank you so much. I will try all of those tips. Thank you for the prompt response.

    • Alexandra Varma

      February 05, 2020 at 3:35 pm

      Not eggy AT ALL!!

      Reply
  29. jennifer

    July 20, 2019 at 6:01 pm

    5 stars
    this looks fabulous and I would love to slap some avocado and bacon between a few slices!

    Reply
  30. Erin

    July 19, 2019 at 11:45 am

    The texture looks amazing, especially for a recipe with just almond flour! It looks great.

    Reply
  31. ChihYu

    July 17, 2019 at 9:27 pm

    5 stars
    Delicious, homemade bread is so comforting! So glad to find a keto recipe that will work wonderfully with sandwiches!

    Reply
  32. paleoglutenfreeguy

    July 17, 2019 at 5:52 pm

    5 stars
    I had no idea it could be so easy to make Paleo bread! And so few ingredients! Love this recipe.

    Reply
  33. Heather

    July 17, 2019 at 9:25 am

    5 stars
    I like how easy this looks. My hubby hates the keto diet because he misses his sandwiches, but I am going to try this and see if we can't get him to be a believer!

    Reply
  34. Shar-Lee

    July 16, 2019 at 10:21 pm

    Has anyone tried it in a bread maker?

    Reply
    • Lisa MarcAurele

      July 17, 2019 at 10:04 am

      It's a quick bread so if you have a quick bread cycle that should work.

      Reply
      • eda

        March 27, 2025 at 3:17 pm

        Can i use walnuts flour instead of almond flour please??? And does the bread turns out good if i use same amount of 2 cups of flour or do i need to change the amount??
        and also do i need to peel off walnuts??? please answer❤️..i love walnuts a lot and i dont like almonds at all.

  35. Francine

    July 16, 2019 at 6:43 pm

    The bread is freshly out of the oven and I think it’s going to taste great but for some reason it doesn’t look at all like your picture. It is not golden and did not rise half the way yours did, although the toothpick came out clean, what did I do wrong?

    Reply
    • Lisa MarcAurele

      July 16, 2019 at 7:55 pm

      Baking soda and vinegar are what cause the bread to rise. If your baking soda isn't fresh, that could be an issue. I also use the raw unfiltered vinegar but it's just an acid needed to activate the baking soda. Also, baking soda is single acting so it rises only after it's wet and not in the oven. You could try baking powder if you want instead of the soda and vinegar.

      Reply
      • Francine

        July 18, 2019 at 10:54 pm

        Thank you, first let me say that the bread is delicious, but you are right my baking soda was not very fresh, I’ve had it for a couple of years. I will buy a new box and see what it does. If not satisfactory I will try baking powder. If I use baking powder do I still need the vinegar?
        Thanks and have a nice day.

      • Lisa MarcAurele

        July 19, 2019 at 1:04 pm

        There's no need for vinegar when you use baking powder. It's got cream of tartar added which is an acid to activate the baking soda in it.

  36. Barbara L Judeich

    July 16, 2019 at 11:47 am

    Would it be possible to add just a little psyllium husk powder to the recipe to help texture or do you think this isn't necessary?

    Reply
    • Lisa MarcAurele

      July 16, 2019 at 7:57 pm

      I find a little psyllium always helps with texture. I didn't add it because it's a questionable paleo ingredient. You can also add in a little yeast for flavor.

      Reply
      • Francine

        July 20, 2019 at 7:41 am

        That’s a good question. How psyllium and yeast would I have to add to this bread? Thanks and have a nice day.

      • Lisa MarcAurele

        July 21, 2019 at 10:15 am

        I'd probably add a tablespoon of psyllium and a teaspoon of yeast just to test it out. Then I'd adjust from there.

  37. Sandra D

    July 16, 2019 at 10:30 am

    Does it have to be coconut oil? What would using olive oil, or even canola oil or sunflower oil do to the recipe?

    Reply
    • Lisa MarcAurele

      July 16, 2019 at 8:17 pm

      Other fats should work too, I just didn't test the recipe with them.

      Reply
  38. Joni Gomes

    July 16, 2019 at 10:15 am

    5 stars
    So happy to have found this recipe! I'm really into baking homemade bread these days and have so much almond flour that I need to use up!

    Reply
  39. Eli

    July 16, 2019 at 9:49 am

    Another easy way of making your own almond flour is making almond milk at home, then dehydrating the solid part that's left after straining the milk in the oven at very low temperature (or you can freeze it to use afterwards). You won't waste a single gram of almond.

    Reply
  40. Catherine Choi

    July 16, 2019 at 1:15 am

    Thank you so much for your recipes Lisa! They are so easy with simple ingredients it gets me motivated to cook my own keto foods! 🙂
    May I know how I can substitute the eggs if I need to be egg-free? Going egg-free makes it hard for me to do baking and I really need help with this. Much appreciate your kind help!

    Reply
    • Lisa MarcAurele

      July 16, 2019 at 4:29 pm

      Catherine, I've used psyllium eggs with good success in the past. But you can try flax or chia eggs too. My egg free bread recipe might be one you'd like to check out.

      Reply
      • HennaM

        July 17, 2019 at 10:56 pm

        Hi Lisa-curious to know if you’ve ever tried gelatin as a replacement for eggs in a baking recipe. Also, if I substitute psyllium husk for eggs, what’s the amount I should use in place of 4 eggs the recipe calls for. Thanks!

      • Lisa MarcAurele

        July 18, 2019 at 6:10 am

        I have a couple recipes that use gelatin in place of eggs. See my pumpkin spice cookies and no egg brownies. It should be noted that to get the gelatin to work correctly, I had to blend it with granular sweetener in the recipes.

  41. Kelly

    July 15, 2019 at 9:54 pm

    5 stars
    Love the minimal ingredients in here and hooray for grain free. I need this ASAP!

    Reply
    • bernadett

      August 07, 2020 at 10:52 am

      1 cuo how much gramm?
      Thank you!

      Reply
  42. Raia Todd

    July 15, 2019 at 11:25 am

    5 stars
    Oh wow, I'm definitely trying this! I've been trying to figure out a grain-free, yeast-free bread for ages and it just hasn't happened. Thank you!

    Reply
    • Lisa MarcAurele

      July 15, 2019 at 5:24 pm

      I think you'll really enjoy this keto paleo bread!

      Reply
    • Lois Hunter

      August 26, 2025 at 11:14 pm

      Could I use applesauce instead of coconut oil and 1T.maple syrup instead of cider vinegar?

      Reply
  43. Megan Stevens

    July 15, 2019 at 10:10 am

    5 stars
    I appreciate how few ingredients this loaf has and how simple to make. Thanks for coming up with something so doable.

    Reply
4.89 from 43 votes (23 ratings without comment)

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