This simple almond flour bread has a neutral taste, making it the perfect choice for savory or sweet toppings. The leftovers keep well in the fridge for several days, and you can also freeze them for a few months.
This delicious bread comes together quickly and smells so good when it bakes. Its pleasantly neutral taste makes it the perfect canvas for many toppings. It's also very filling! You can bake a loaf on the weekend, keep it in the fridge, and toast a slice or two for your meals throughout the week.
Ingredients
The complete list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Refined coconut oil: Virgin coconut oil is OK if you don't mind a coconut flavor. Melted unsalted butter works, too.
- Apple cider vinegar: The vinegar reacts with the baking soda and helps the bread rise. You won't taste it in the bread. If you use baking powder instead of baking soda, you can omit it.
- Almond flour: I use blanched, finely ground almond flour.
- Baking soda: You can use 2 teaspoons of baking powder instead of ½ teaspoon of baking soda. The crust will not brown as much when using baking powder. You can see it in the photos below. The crust of the bread made with baking soda is beautifully browned. In the bread made with baking powder, the crust is paler.
Variations
- Turn the basic bread into herb bread by adding ½ teaspoon each of garlic powder, oregano, and thyme. Or use 1 teaspoon of Italian seasoning. If you go this route, olive oil will be a good substitute for coconut oil.
- Make it sweet by adding 1 ½ teaspoons of stevia glycerite (equals ½ cup of sugar), 1 teaspoon of vanilla, and 1 teaspoon of cinnamon. If you go this route, you can use virgin coconut oil for a slightly sweet coconut flavor or unsalted butter.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour, and baking soda. Transfer the batter to a parchment-lined 8-inch loaf pan. Smooth the top out with a spatula.
Bake in a preheated 350°F oven until the bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes.
Cool the bread to room temperature before slicing and serving.
Featured Comment
I was craving bread and butter and wanted to make the biscuits recipe but didn't have sour cream. About an hour before dinner, I decided to google a bread recipe, and yours came up and seemed the most simple. I whipped it up quick and easy. My sifter was dirty, so I just threw in the almond flour (not fine) as-is. The bread came out amazing. Because of the almond flour I used, it had more of a whole wheat texture, which is perfectly fine for me... It's tender and moist on the inside, and now I'm toasting some to eat with my soup. Thanks for the recipe! I can't wait to try it again. - Savanna
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Recipe Tips
- How long you need to bake the bread depends on your oven. When I started making this recipe, I used an old oven and baked it for 45 minutes. I have since moved, and in my new oven, it takes 30 minutes. Oven temperatures vary, so I suggest you start checking after 30 minutes.
- Use a small 8-inch loaf pan, not a standard 9-inch one. The bread will come out too flat and wide if you use a standard loaf pan.
Recipe FAQs
No, it doesn't. It is important to adjust our expectations when making this bread. The yeasty aroma and gluten-induced fluffiness we love about traditional bread cannot be achieved without yeast and gluten.
So, this is more of a quick bread that fills the need to make a sandwich or have a slice of bread for breakfast. It's excellent - but it's different than traditional bread.
I use refined coconut oil to keep the bread's flavor neutral and non-coconutty. You can use virgin coconut oil if you don't mind the flavor, especially if you plan to use this bread with sweet toppings or unsalted butter. Extra virgin olive oil gives this bread an interesting flavor and works well for savory applications.
I've been making this bread for years. Lately, my favorite fat to use is melted unsalted butter. You can see in the video below that this is what I use. It's more flavorful than refined coconut oil (which is essentially flavorless), so the bread comes out tastier, even without any toppings.
The apple cider vinegar interacts with the baking soda, enabling the bread to rise. You can use any vinegar or fresh lemon juice to achieve the same goal. If you replace the baking soda with baking powder, you can omit the vinegar.
Yes. I tested this bread with this almond meal, and it worked, although I prefer the almond flour version. The bread is coarser and not as fluffy when using almond meal, and you'll need to check the batter. If it seems very dry, add a tablespoon of milk or water.
Serving Suggestions
This bread is perfect for breakfast! I toast it and spread it with walnut butter, keto hazelnut spread, or sweet butter. It's also excellent with soft-boiled eggs.
For lunch, I use it to make a Swiss-and-ham sandwich or a cream cheese and smoked salmon sandwich. Sometimes, I spread it with salmon salad, tuna salad, pimento cheese, or cream cheese dip.
I also use this bread to make keto grilled cheese. It truly is a versatile keto bread that goes with any topping you like!
Storing Leftovers
Once completely cool, place the bread in an airtight container or a large resealable bag and store it in the fridge for up to five days.
It also freezes well. I slice it, wrap each slice individually in plastic wrap, and then put all the slices in a freezer bag. When ready to eat, I briefly heat a slice in the microwave or toast it.
Like most keto breads (90-second bread is a good example), almond flour bread improves dramatically when toasted and buttered.
Recipe Card
Simple Almond Flour Bread
Video
Ingredients
- 5 large eggs
- 5 tablespoons refined coconut oil - gently melted in the microwave; 2.5 ounces
- 1 teaspoon apple cider vinegar - don't skip - helps the bread rise
- ¼ teaspoon Diamond Crystal kosher salt - or a pinch of any other salt
- 1 ¾ cup almond flour - blanched, super-fine; 7 ounces
- ½ teaspoon baking soda - see note below
Instructions
- Preheat your oven to 350°F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). For easy removal, you can line the pan with parchment paper with an overhang.
- In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour, and baking soda.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake until the bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes. (See notes below).
- Cool for 10 minutes in the pan on a wire rack before gently releasing the bread. Carefully run a knife along the edges if needed. Cool the bread to room temperature for about 20 more minutes before slicing and serving.
Notes
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1.75 cups weigh 7 ounces. It's best to measure almond flour by weight and not by volume.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, gluten-free baking powder instead of baking soda and omit the vinegar. The crust will not brown as much if using baking powder.
- You can use melted butter instead of coconut oil.
- How long you need to bake the bread depends on your oven. When I started making this recipe, I used an old oven and baked it for 45 minutes. I have since moved, and it only takes 30 minutes in my new oven. Oven temperatures vary, so start checking after 30 minutes.
- A few readers wrote to me over the years saying that their bread came out with a green tint. This is a harmless reaction between almond flour and baking soda. To prevent it from happening, replace the baking soda with 2 teaspoons of aluminum-free baking powder and omit the vinegar.
- Once completely cool, you can place the bread in an airtight container or in a large resealable bag and store it in the fridge for up to five days. It also freezes well. I slice it, wrap each slice individually in plastic wrap, then put all the slices in a freezer bag. When ready to eat, I briefly heat a slice in the microwave or toast it.
- Like most keto breads, this bread improves dramatically when toasted and buttered.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sarah says
have you made it with egg substitute ? wondered what works best
Vered DeLeeuw says
Hi Sarah,
Sorry, I didn't.
Gilles Lacasse says
I gave up wheat because it inflation my fingers so I am happy to use your recipes Thank You
Gilles
Vered DeLeeuw says
You're very welcome, Gilles! I'm so glad my recipes are useful. Be well!
Boti Curry says
Hello.
I tried the recipe last night, but the
loaf did not rise much. I am not sure what I did wrongly. I followed your recipe exactly.
Vered DeLeeuw says
Hi Boti,
This is not a tall loaf, so it's very possible you did nothing wrong! But let's troubleshoot:
1. Did you use a small loaf pan? A standard loaf pan will produce a flatter loaf.
2. Did you use superfine almond flour?
3. If you used baking soda, did you add vinegar to activate it?
4. if you used baking powder, was it fresh and not expired?
If the answer to all of these is "yes," then you did nothing wrong.
If you'd like to make the bread again, you can try doubling the ingredients and using a standard loaf pan.
Joss Peat says
This is so simple to make and tastes delicious!
I do have one question, do I whisk the eggs til thick? I'm never quite sure quite how much to whisk them as the recipe doesn't say. Thank you!
Vered DeLeeuw says
I'm glad you like this bread, Joss! I whisk the eggs lightly. I don't think it makes a big difference in this recipe.
David says
Really easy to make and turned out really good. Thanks! Curious to know if I doubled the recipe, baked it a bit longer in same 8” baking dish, it might turn out like a more “normal” loaf. Many thanks again!
Vered DeLeeuw says
I haven't tried that, David. If you do, please come back and share your thoughts.