This simple almond flour bread has a neutral taste, making it the perfect choice for savory or sweet toppings. I eat it almost daily!
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. The leftovers keep well in the fridge and can also be frozen for seversl months.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Oil or butter: Refined coconut oil keeps the bread's flavor neutral. You can use virgin coconut oil if you don't mind the flavor, especially if you plan to use this bread with sweet toppings. Extra-virgin olive oil gives this bread an interesting flavor and works well for savory applications. Lately, I've been using melted salted butter. It's more flavorful than refined coconut oil (which is essentially flavorless), so the bread comes out tastier, even without any toppings.
- Apple cider vinegar: The vinegar reacts with the baking soda, helping 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 superfine almond flour.
- Baking soda: You can use 2 teaspoons of baking powder as a substitute for 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.
Flavor Variations
- Turn the basic bread into an herb bread by using extra-virgin olive oil as your fat and adding ½ teaspoon each of garlic powder, oregano, and thyme. Or use ½ teaspoon of garlic powder and 1 teaspoon of Italian seasoning.
- 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the ingredients in a medium bowl. Transfer the batter to a parchment-lined 8-inch loaf pan.
Bake the bread in a preheated 350°F oven until it is puffed and set, and a toothpick inserted in its center comes out clean, about 30 minutes.
Cool the bread to room temperature before slicing and serving.
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 simplest. 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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I was craving bread and butter and wanted to make the Recipe Tip
Almond flour tends to create a softer, cake-like texture since it's gluten-free and lacks the elasticity of wheat flour. Adding a tablespoon of psyllium husk powder helps create a more elastic, chewy crumb that's closer to wheat bread.
If you'd like to use it, add 2 tablespoons of water to balance the extra absorbency, and let the batter rest for 5 minutes before transferring it to the pan, allowing the psyllium to fully hydrate.
The photos below show the batter before and after the addition of psyllium. In addition to changing the texture and adding a small amount of fiber, it also darkens the bread's color, which I consider a plus. Please remember that even with psyllium, this is a quick bread and is quite different than yeast-leavened wheat bread.
Recipe FAQs
No. It's 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. This is more of a quick bread that fills the need for making a sandwich or having a slice of bread for breakfast. It's delicious, but it's different from traditional bread.
Luckily, my dear Father conducted this experiment! You can use a standard 9x5-inch loaf pan and adjust the recipe as follows:
7 large eggs
7 tablespoons melted butter
10 ounces almond flour
2 teaspoons baking powder
Start with 7 eggs. My Dad reports that the batter seemed a bit too dry, so he added an extra egg for a total of 8. Bake as usual for 30 minutes at 350°F, then check with a toothpick to see if it's done.
The images below show the bread in the standard loaf pan, and slices of it after it has cooled. 
I tested this bread with this almond meal, and it worked, but I prefer superfine almond flour. The bread is coarser and less fluffy when made with almond meal, and you'll need to check the batter. If it seems very dry, add 1-2 tablespoons of milk or water.
Once completely cooled, place the bread in an airtight container or a large resealable bag and store it in the fridge for up to five days. I slice it first, as shown in the photo below.
To freeze, slice the cooled bread, wrap each slice individually in plastic wrap, and then place all the slices in a freezer bag. When ready to eat, briefly reheat a slice in the microwave or toast it.
Serving Suggestions
Almond flour bread is perfect for breakfast. I toast it and spread it with walnut butter, keto hazelnut spread, or butter. It's also excellent with soft-boiled eggs. My Dad enjoys it with hard-boiled eggs and veggies, as shown in the photo below. Look at his beautiful plate!
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, baked brie, or cream cheese dip. It truly is a versatile keto bread that goes with any topping you like!
Recipe Card
Simple Almond Flour Bread
Video
Ingredients
- 5 large eggs
- 5 tablespoons salted butter - melted and slightly cooled
- 1 teaspoon apple cider vinegar - helps the bread rise
- ⅛ teaspoon sea salt
- 7 ounces superfine almond flour - 1 ¾ cup; please measure by weight
- ½ teaspoon baking soda - see the notes section below
Instructions
- Preheat the oven to 350°F. Grease an 8-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal. The notes section below contains instructions for adjusting this recipe to a standard 9-inch loaf pan.
- In a medium bowl, whisk the eggs lightly. Whisk in the melted butter, vinegar, and salt.
- Gradually add the almond flour, and then add the baking soda. The batter should be thick but not dry. If it's too thick for the whisk, switch to a rubber spatula. If it's dry, add a tablespoon of water.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake until the bread is puffed and set, and a toothpick inserted in its center comes out clean, about 30 minutes. The notes section below contains instructions for adjusting the baking time.
- Cool the bread for 10 minutes in the pan on a wire rack before gently releasing it. Cool it for an additional 10 minutes before slicing and serving. Its texture improves as it cools and settles. It's delicious warm, but not hot straight out of the oven.
Notes
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1 ¾ cups weigh 7 ounces. It's best to measure almond flour by weight and not by volume.
- If you don't have a kitchen scale, use the spoon-and-level method to measure the flour. Gently stir it in its container to loosen it. Then, using a spoon, lightly scoop the flour into your measuring cup without pressing it down. Once the cup is slightly overflowing, use the flat edge of a knife to level it off. Avoid dipping the measuring cup directly into the bag, as this can pack the flour and lead to using more than the recipe calls for.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. It can also give the bread a slight green tint. Both reactions are harmless and can be avoided by substituting 2 teaspoons of fresh, aluminum-free baking powder for the baking soda and omitting the vinegar. The crust will not brown as much if using baking powder.
- You can use a 9x5-inch loaf pan and adjust the recipe as follows: Use 7 large eggs, 7 tablespoons of melted butter, 10 ounces of almond flour, and 2 teaspoons of baking powder. If the batter is dry, add an extra egg for a total of 8. Bake the bread for 30 minutes at 350°F, then check with a toothpick to see if it's done. Remember that the nutrition information will change.
- Almond flour tends to create a softer, cake-like texture since it's gluten-free and lacks the elasticity of wheat flour. Adding a tablespoon of psyllium husk powder helps create a more elastic, chewy crumb. If you'd like to use it, add 2 tablespoons of water to balance the extra absorbency, and let the batter rest for 5 minutes before transferring it to the pan, allowing the psyllium to fully hydrate.
- The baking time for 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.
- Storage: Once completely cooled, place the bread in an airtight container or a large resealable bag and store it in the fridge for up to five days. To freeze, slice the cooled bread, wrap each slice individually in plastic wrap, and then put all the slices in a freezer bag. When ready to eat, briefly reheat a slice in the microwave or toast it.
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.
Jeannette says
Thank you! I am finally able to enjoy bread that won't spike up my glucose levels. I love it.
Vered DeLeeuw says
I'm so glad you like this bread, Jeannette! Many thanks for the review.
Amy says
Confused on the almond flour measurement. There are 8 ounces in a cup. So is it 7 ounces or 1 3/4 cup? This is a pretty big discrepancy. Thank you.
Vered DeLeeuw says
Hi Amy,
Great question! Almond flour is much lighter than liquids, so a cup doesn't weigh 8 ounces. One cup of superfine almond flour weighs about 4 ounces, so 1 3/4 cups comes out to 7 ounces.
Cammy Sturtz says
Maybe I missed it but how many servings in one loaf?
Vered DeLeeuw says
Hi Cammy,
I slice the bread into 12 slices.
Patricia Caro says
Hello, can this recipe be used on a bread machine? Thanks!
Vered DeLeeuw says
Hi Patricia,
I only tested this recipe in the oven. I don't believe a bread machine would work.
Miranda says
I make the herb version with olive oil and Italian seasoning. Love it with soup! Perfect for the season.
Vered DeLeeuw says
I completely agree, Miranda! Thank you so much for the review.
ml says
Great bread. I wondered if you could recommend seasoning it for savory or sweet as well.
Vered DeLeeuw says
Glad you liked it!
You can turn it into an 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.
areg says
it smells and tastes bad
Vered DeLeeuw says
Thank you for your feedback. I’m sorry the bread didn’t turn out as you hoped. Almond flour can sometimes develop a strong flavor if it’s not fresh or if the brand varies. I appreciate you giving the recipe a try and sharing your experience.
jm says
This bread was excellent!
Vered DeLeeuw says
Glad you enjoyed it! Thank you very much for the review.