This low-carb, Keto Almond Flour Bread satisfies your bread cravings!
Have you ever gone gluten-free? I did for a while when I was trying to figure out why my gut was so sensitive. I’d recently contracted this nasty stomach infection that royally messed me up.
As a foodie, this was a significant blow. Even after all the rounds of antibiotics, I still needed to watch what I ate. That meant no dairy, gluten, and sugar—you know, all the good stuff.
During that time, I dove headfirst into recipe experiments—some hits, a lot of misses, and a few surprises. This keto almond flour bread was one of those pleasant surprises. While it’s not exactly like “real” bread, it’s a solid alternative.
It has a slightly nutty flavor and a dense but soft texture. And guess what? It’s perfect for recipes like French toast or open-faced sandwiches. I also smear on some smashed avocado for breakfast because, hey, I’m a millennial.
Honestly, I wasn’t expecting much when I first tried this bread, but it quickly became a go-to in my kitchen. The psyllium husk gives it a hearty structure, and the almond flour keeps it moist without feeling too heavy. Even when I started eating “normal” again, I kept making this bread. Partially because I have quite a few keto family and friends, but also because I just plain like how it tastes! So, if you’re cutting carbs or gluten, this recipe might just fill your bread void.
Is Keto Almond Flour Bread Healthy?
This bread is a delicious choice for anyone following a keto, gluten-free, or low-carb diet. Almond flour provides healthy fats and protein while keeping the carb count low. And while some gluten-free breads offer next to no fiber, this recipe calls for psyllium husk, a fiber powerhouse.
Not a coconut oil fan? Feel free to use avocado oil instead. Plus, avocado oil has a slightly lighter fat profile, if that’s a concern.
Why Psyllium Husk?
If you’ve ever baked bread free from gluten, you know the struggle. I can’t count how many times I’ve gotten crumbly, dry loaves that fall apart the moment I take a slice. I was complaining to one of the bakers at my local co-op, and she told me about psyllium husk. Yeah, I know—the name doesn’t exactly exude deliciousness. It sounds like some sort of supplement. But it’s actually an incredibly useful ingredient that keeps my low-carb bread from turning into a pile of almond flour dust.
Since gluten is a no-no, psyllium serves as the binder, giving the bread its structure and chew. It also absorbs moisture like a sponge, keeping your loaf soft and tender instead of dense and dry. But what exactly is psyllium husk? Well, it’s not from Kansas, Toto. It’s derived from the husks of the seeds of the Plantago ovata plant, a type of shrub native to India and parts of Southeast Asia. Psyllium husk is one of those ingredients you don’t realize you need until you’ve tried it. Now, I can’t live without the stuff, so props to my local co-op for broadening my baking skills!
How To Make Ahead And Store?
Once the bread has cooled, wrap it tightly in parchment paper and store it in an airtight container. It’ll stay fresh for up to 4 days in the fridge or 3 months in the freezer. If you go the freezer route, slice the bread before freezing.
Serving Suggestions
This almond flour bread works with everything from cold sandwiches to grilled cheese. I also like to use this bread to make Avocado Toast With Egg—all that protein keeps me full until the afternoon! Or, keep it simple and slather the bread with almond butter and a drizzle of honey. What’s more, it’s the perfect swap if you want to whip up some keto-friendly Healthy French Toast!
Ingredients
- 4 free-range eggs
- 2 cups almond flour
- 1/4 cup psyllium husk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil melted
- 1/2 cup warm water
Instructions
- Preheat your oven to 350°F
- Whisk the eggs in a bowl for 2-3 minutes until the whites and yolks are mixed and frothy.
- Mix the almond flour, psyllium husk, baking powder, and salt in a separate bowl.
- Add all the ingredients into the wet mix and whisk until well combined.
- Line a bread tin with parchment paper.
- Pour the batter into the lined bread tin and smooth out.
- Place the bread into the preheated oven and bake for 30–45 minutes, until the bread is cooked through. Allow to cool before removing from the tin and parchment paper.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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