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 keto pancakes, 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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Almond Flour Bread
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Ingredients
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted if needed to liquify
- 4 large eggs at room temperature
- 1 teaspoon apple cider vinegar preferably raw unfiltered
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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, eggs, and apple cider. Add the almond flour mixture and stir just until combined. Spread into prepared loaf pan.
- 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
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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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
carolyn reed says
Is there no liquid added?
Lisa MarcAurele says
There is. Melted coconut oil.
Sandy says
Is there a reason why my loaf would have an ammonia smell to it, out of the oven?
Lisa MarcAurele says
Are you sure you used baking soda and not baking powder? If you followed the recipe perhaps the vinegar may have caused the smell?
Lisa MarcAurele says
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?
Rosemary Fernandez says
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
Michael Chavers says
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 .
Lisa MarcAurele says
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.
Brenda Lyon says
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?
Lisa MarcAurele says
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.
Brenda Lyon says
Thank you so much. I will try all of those tips. Thank you for the prompt response.
jennifer says
this looks fabulous and I would love to slap some avocado and bacon between a few slices!
Erin says
The texture looks amazing, especially for a recipe with just almond flour! It looks great.
ChihYu says
Delicious, homemade bread is so comforting! So glad to find a keto recipe that will work wonderfully with sandwiches!
paleoglutenfreeguy says
I had no idea it could be so easy to make Paleo bread! And so few ingredients! Love this recipe.
Heather says
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!
Shar-Lee says
Has anyone tried it in a bread maker?
Lisa MarcAurele says
It’s a quick bread so if you have a quick bread cycle that should work.
Francine says
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?
Lisa MarcAurele says
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.
Francine says
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 says
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.
Barbara L Judeich says
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?
Lisa MarcAurele says
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.
Francine says
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 says
I’d probably add a tablespoon of psyllium and a teaspoon of yeast just to test it out. Then I’d adjust from there.
Sandra D says
Does it have to be coconut oil? What would using olive oil, or even canola oil or sunflower oil do to the recipe?
Lisa MarcAurele says
Other fats should work too, I just didn’t test the recipe with them.
Joni Gomes says
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!
Eli says
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.
Catherine Choi says
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!
Lisa MarcAurele says
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.
HennaM says
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 says
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.
Kelly says
Love the minimal ingredients in here and hooray for grain free. I need this ASAP!
Raia Todd says
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!
Lisa MarcAurele says
I think you’ll really enjoy this keto paleo bread!
Megan Stevens says
I appreciate how few ingredients this loaf has and how simple to make. Thanks for coming up with something so doable.