This low-carb almond flour bread recipe may be the best low-carb recipe yet! The texture is like wheat bread. Gluten-free, low carb, and made with only 5 INGREDIENTS.
This low-carb almond flour bread recipe came about somewhat by chance during my Sunday meal planning.
Lately, I've been making my 4-ingredient almond flour cookies to use on sandwiches every week.
But since I wanted to create an almond flour bread recipe last weekend, I decided to give this a try.
A low-carb loaf of bread is quicker, easier, and more convenient to make than biscuits or individual loaves of bread.
Even though the cookies I make are very quick to make, forming them still takes time (If you want the cookie recipe, comment below!)
Finding a low carb bread variation that works would be even quicker!
I didn't expect the first version of almond flour bread to make it to the blog.
It was mainly for family, and I planned to make several versions before sharing it.
I figured I'd do one a week until one of them was really awesome.
But when my wife asked me why I bought “real bread,” I realized it was to share right away!
Low Carb Bread Recipe – Almond Flour Bread (Paleo, Gluten-Free)
Improving The Texture Of Low Carb Almond Flour Bread With Psyllium
Almond flour on its own tends to be a bit crumbly.
It's perfect for cookies and cakes, but a sturdier low-carb bread is better for sandwiches.
I liked the texture, similar to real bread.
The recent discovery that I am sensitive to the taste and texture of psyllium meant I couldn't use much of it.
The good news is that my low carb bread recipe doesn’t require a lot of psyllium husk powder.
I only used 1/4 cup for the entire loaf, compared to 2 cups of almond flour.
You can even reduce this to 2-3 tablespoons, which I will try next time.
You'll want to reduce the water a bit if you do this.
This avoids the strong taste and texture of psyllium.
I've heard recommendations to only use egg whites with psyllium, but whole eggs are more convenient.
Additionally, egg yolks are a natural leavener, so including them makes the bread rise better in combination with baking powder.
Luckily, whole eggs worked!
Low Carb Bread Recipe – Almond Flour Bread (Paleo, Gluten-Free)
The Best Paleo Bread Recipe With 5 Ingredients
The pleasant surprise about this low carb bread recipe was that it worked with only five ingredients (plus salt and water).
The flavor and texture of this keto bread reminds me of wheat bread.
It still has a hard exterior like wheat bread!
You just need to bake it long enough so that the inside doesn't get soggy.
The difference is that it's paleo, gluten-free, and packed with protein and fiber.
The combination of texture, flavor and just a few ingredients make this the best low carb bread ever.
By the way, this low carb bread is chewy and similar to wheat bread.
Tips For Making Low Carb Bread With Almond Flour
I am so excited about how delicious and chewy this almond flour bread is!
It's one of my favorite low carb recipes and I want it to be yours too.
So, below are some of my best tips for doing just that. And if you have any other questions about this low carb bread, don’t hesitate to ask! I’d be happy to answer them.
How To Create Air Pockets In Almond Flour Bread
Some people wonder why low carb bread doesn’t rise like wheat bread. Unfortunately, almond flour simply doesn’t work the same way as wheat flour.
But you can still do everything you can to help that bread rise.
The key is to create air in the dough before baking.
Mix very well, aiming to create air bubbles!
You can even try a hand mixer if you like, although it's not necessary.
But overall, the more you mix the dough, the better it will rise.
Other than that, make sure you are using fresh yeast powder in your low carb bread recipe.
If it is old, it will not work properly.
How To Make Sure Your Low Carb Bread Recipe Is Ready
The only really challenging part about this low carb bread recipe is knowing when it’s done. It will look done before it actually is!
And if you take it out too soon, it will fall out and, even worse, be gummy inside.
One test is the toothpick – insert a toothpick and see if it comes out clean. But note that this bread will pass the toothpick test before it is fully done.
So check with a toothpick and continue baking for at least another 10 minutes.
Another way to put it is that the top should be very hard. Yes, this low carb bread creates a hard crust! In fact, I love it, and it’s an important marker of the bread being done.
Oven temperatures vary.
But in general, err on the side of more time rather than less.
You can cover the top if it starts to burn, although I have never done this.
How To Make Low Carb Bread In A Bread Maker
My recipe calls for an oven, but people ask me how to make low carb bread in a bread machine. Unfortunately, I don't have one.
To make this almond flour bread in a bread machine, simply follow the written instructions, but instead of the baking step, use the machine. Make sure to choose the “quick bread” setting.
How To Store Almond Flour Bread
Like any other bread, you must wrap this almond flour bread so that it does not spoil.
I kept it on the counter for over a week with no problems. It got a little hard towards the end.
I would expect the same thing if I bought wheat bread at the store.
Whatever you do, don’t wrap this low-carb bread in plastic wrap or a plastic bag. It traps moisture and ruins the texture.
If it gets a little moist or gummy over time, you can pop it in the toaster to fix that, but this is usually only a problem when storing in plastic.
If you want to be on the safe side, you can store this bread in the refrigerator. Just wrap it in parchment paper, not plastic.
You can also freeze low-carb bread!
For easier retrieval, slice it first. That way, you can simply grab a slice and pop it in the toaster whenever you want.
Ingredients
- 2 cups almond flour
- 1/4 cup powdered psyllium husk
- 1 tablespoon gluten-free yeast
- 1/2 teaspoon sea salt
- 4 large eggs (beaten)
- 1/4 cup coconut oil (measured solid and then melted)
- 1/2 cup warm water
How To Do It
- Preheat oven to 350°F (177°C). Line the bottom of a 9×5-inch (23x13cm) loaf pan with parchment paper.
- In a large bowl, combine almond flour, psyllium husk, baking powder, and sea salt.
- Mix in the eggs and melted coconut oil, and finally the warm water. Try to mix well to create air bubbles.
- Transfer the dough to the lined baking sheet. Smooth/press the top evenly with your hands, forming a rounded top.
- Bake for 55-70 minutes, until a toothpick inserted comes out clean and the top is very firm, like a bread crust. (Important: It will pass the toothpick test before it is completely done, so check for a very crispy top as well.) Let cool completely before removing from the pan.
If you have any recipe suggestions, leave them in the comments!
I hope you enjoyed this recipe!