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.
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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 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 flour 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.
Hello, my almond flour bread recipe. We’re talking about you!
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:
- 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.
- 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.
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.
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 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.
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.
Other low carb recipes with almond meal
This 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
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📖 Recipe
Almond Flour Bread
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 8×4-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 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Annan
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 ?
Lisa MarcAurele
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.
annie
love it. Taste delicious. Its a keeper
JD
The directions don’t match the video when it comes to the eggs.
Lisa MarcAurele
If there’s a difference, go with what is in the written recipe. I may need to make a new video for this recipe.
Ayesha
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?
Ayesha
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.
Lisa MarcAurele
A little sweetener usually does give the bread a better taste so you can certainly add some.
JeannieM.
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.
Hannah
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?
Lisa MarcAurele
It could be the strength of the baking soda or not getting the batter into the oven soon enough.
Brianna
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?
Lisa MarcAurele
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.
Liane
Can I use a different type of oil? Vegetable or olive oil?
Lisa MarcAurele
Any oil should work. You just need a fat added.
Jess
Can I make this in the bread machine?
Lisa MarcAurele
It’s a quick bread so would need to be on a quick bread cycle in a machine.
Sara
Do you have to use apple cider vinegar
Lisa MarcAurele
Other types of vinegar work too like white or rice vinegar.
Vanessa
Can i add flaxseed to this recipe? If so how much?
Lisa MarcAurele
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.
Jodi
Instead of coconut oil can you use olive oil or butter?
Lisa MarcAurele
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
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
Lisa MarcAurele
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.
Marcy
This looks great ! Is the apple cider vinegar a must for this recipe ? Just wondering because I don’t have any on hand
Lisa MarcAurele
The acid is needed for the baking soda. You could try to use lemon juice or cream of tartar.
Pam
If I don’t have coconut oil on hand, can I use another type of oil?
Lisa MarcAurele
Butter or another fat/oil should work too.
Amy N.
Could I bake in a muffin tin to make into buns? Or free form on a sheet pan?
Lisa MarcAurele
Muffin tins will work. The batter is fairly thick so you could probably just drop them on a sheet pan as well.
repus
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!
Nora
Can I replace the eggs with 4 flaxseed meal “eggs”?
Thank you
Lisa MarcAurele
I would test it in a smaller loaf first. It usually doesn’t work well if you try to replace too many eggs.
Denise
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.
Debbie
Can I use butter instead of coconut oil.
Lisa MarcAurele
It should work in the bread, but I haven’t tested it to be sure.
Debbie
I’ll give it a try and let you know. Thanks
Mary
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
Did you by chance use baking powder instead of baking soda? It’s a common mistake that can cause issues like that.
Linda
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.
Lisa MarcAurele
Thanks the tips! I didn’t have that smell or taste but good to know what can prevent it.
John
Can you please let us know how it turned out with the last modifications that you mentioned? Thank you…
Alexandra Varma
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!
carolyn reed
Is there no liquid added?
Lisa MarcAurele
There is. Melted coconut oil.