Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Bread Recipes » Almond Flour Bread

Almond Flour Bread

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Mar 15, 2025
125 Comments
4.94 from 163 votes

Jump to Recipe Review Recipe

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.

Almond flour bread is served on a white serving tray.

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 ingredients needed to make an almond flour bread.

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.
Almond flour bread made with baking soda.
This bread was made with baking soda.
Almond flour bread made with baking powder.
This bread was made with baking powder.

Variations

  1. 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.
  2. 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.

The batter is being smoothed 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.

Almond flour bread is ready in the pan.

Cool the bread to room temperature before slicing and serving.

Slicing almond flour bread.

Featured Comment

5 stars rating 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
Read more comments

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

Does it taste like real bread?

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.

What type of fat should be used?

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.

Why do you add vinegar?

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.

Can I use almond meal instead of almond flour?

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.

Almond flour bread, sliced and topped with butter.

Recipe Card

Almond flour bread is served on a white serving tray.
4.94 from 163 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Simple Almond Flour Bread

This simple almond flour bread has a neutral taste, making it the perfect choice for savory or sweet toppings.
Prep Time10 minutes mins
Cook Time30 minutes mins
Rest time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 16 slices
Calories: 131kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

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.
    Loaf pan lined with parchment paper.
  • In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour, and baking soda.
    Mixing the batter for almond flour keto bread.
  • Transfer the batter to the prepared pan. Smooth the top out with a spatula.
    Almond flour bread batter in the pan being smoothed 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).
    Almond flour keto bread is ready in the pan.
  • 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.
    Slicing almond flour keto bread.

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

Serving: 1 slice | Calories: 131 kcal | Carbohydrates: 3 g | Protein: 5 g | Fat: 12 g | Sodium: 83 mg | Fiber: 1 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

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.

Share this Recipe

66.5K shares

More Bread Recipes

  • Keto pretzels are topped with coarse salt.
    Keto Pretzels
  • Lettuce sandwich os held in a person's hand.
    Lettuce Sandwich
  • Keto English muffin is topped with butter.
    Keto English Muffin
  • Keto grilled cheese sandwich is served on a white plate with a napkin.
    Keto Grilled Cheese

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  1. Monique Gardner says

    April 28, 2025 at 10:59 am

    5 stars
    I am not a baker nor a cook, but I am trying to eat less bread and pasta. I have some left over almond flour and wanted to see if there was a recipe I could use it for. I came across this and decided to give it a try, and wow, I am impressed. My bread came out super spongy and delicious!
    Thank you
    Monique

    Reply
    • Vered DeLeeuw says

      April 28, 2025 at 11:26 am

      Wonderful, Monique! I'm so glad you enjoyed this bread. Thank you very much for the review.

    • Teresa says

      May 06, 2025 at 2:33 am

      5 stars
      I tried steaming it for 45 minutes..The bread tasted good even there was no exterior crust.

    • Vered DeLeeuw says

      May 06, 2025 at 9:50 am

      How interesting, Teresa! Thank you for the review.

  2. Stacy says

    April 27, 2025 at 9:15 pm

    5 stars
    I'm new to using alternative ingredients. I love the texture, taste and how easy it is.

    Reply
    • Vered DeLeeuw says

      April 28, 2025 at 10:03 am

      I'm glad you enjoyed this bread, Stacy! Thank you very much for the review.

  3. Anna says

    April 25, 2025 at 1:37 pm

    5 stars
    This turned out really well. I substituted ghee for the coconut oil and white wine vinegar for the apple cider vinegar - that’s what I already had on hand. Will definitely make again.

    Reply
    • Vered DeLeeuw says

      April 25, 2025 at 2:00 pm

      I'm glad you liked this bread, Anna! Thank you very much for the review.

  4. Sarah says

    April 19, 2025 at 6:32 pm

    have you made it with egg substitute ? wondered what works best

    Reply
    • Vered DeLeeuw says

      April 19, 2025 at 9:53 pm

      Hi Sarah,
      Sorry, I didn't.

  5. Gilles Lacasse says

    April 18, 2025 at 4:57 pm

    5 stars
    I gave up wheat because it inflation my fingers so I am happy to use your recipes Thank You
    Gilles

    Reply
    • Vered DeLeeuw says

      April 18, 2025 at 7:03 pm

      You're very welcome, Gilles! I'm so glad my recipes are useful. Be well!

  6. Boti Curry says

    April 05, 2025 at 7:26 am

    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.

    Reply
    • Vered DeLeeuw says

      April 05, 2025 at 10:51 am

      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.

  7. Joss Peat says

    April 04, 2025 at 11:12 am

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      April 04, 2025 at 11:52 am

      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.

  8. David says

    March 29, 2025 at 10:51 am

    4 stars
    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!

    Reply
    • Vered DeLeeuw says

      March 29, 2025 at 11:06 am

      I haven't tried that, David. If you do, please come back and share your thoughts.

« Older Comments
A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • A cauliflower steak is served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required