An easy recipe for a quick, filling and tasty almond flour bread. This simple bread is keto and paleo and works great with savory and sweet toppings.
This delicious keto bread comes together quickly and smells so good when it bakes. It has a pleasantly neutral taste, making it the perfect canvas for sweet or savory toppings. It is also very filling!
Does it taste like real bread?
No, it doesn’t. When making this paleo and keto almond flour bread, it is important to adjust our expectations. The yeasty aroma and gluten-induced fluffiness that we love about traditional bread cannot be achieved without yeast and gluten.
So this is more of a quick bread that fills the need (if you still have it) to make a sandwich or to have a slice of bread for breakfast.
The ingredients you’ll need
You’ll only need six simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Eggs. I use large eggs in all my recipes.
- Refined coconut oil. Virgin coconut oil is OK if you don’t mind a coconut flavor. And melted unsalted butter works too.
- Apple cider vinegar. This reacts with the baking soda and helps the bread rise. You won’t taste it in the bread.
- Kosher salt. Or just a pinch of fine salt.
- Almond flour. Use blanched finely ground almond flour.
- Baking soda.
How to make almond flour bread
It’s an incredibly easy recipe to make. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Simply mix everything in a bowl.
- Pour into a greased loaf pan. Use a small 8-inch pan, not a standard 9-inch one.
- Bake until set, 30-40 minutes at 350°F.
How long you need to bake depends on your oven. When I first started making this recipe, I used an old oven and baked this bread for 45 minutes. I have since moved, and in my new oven, it only takes 30 minutes! Oven temperatures do greatly vary. So start checking after 30 minutes.
How to store it
This bread freezes well. I slice it, and wrap each slice individually in plastic wrap, then put all the slices in a Ziploc bag.
When ready to eat, I briefly heat a slice in the microwave or toast it in the toaster oven.
Like most keto breads (90 second bread is a good example), this almond flour bread improves dramatically when toasted and buttered, so it’s a good idea to go through this extra step.
What type of fat to use?
I use refined coconut oil to keep the flavor neutral and non-coconutty. Feel free to use virgin coconut oil if you don’t mind the flavor, and especially if you plan to use this bread with sweet toppings or with unsalted butter.
Although I haven’t tried it, extra virgin olive oil should give this bread an interesting flavor, and it’s probably the healthiest option. I’m pretty sure that melted unsalted butter would work too.
Why apple cider vinegar?
I add apple cider vinegar to the batter so that it can interact with the baking soda, enabling the bread to rise. You can use any other vinegar or fresh lemon juice instead.
What can I put on almond flour bread?
For lunch, I make avocado toast, Swiss and ham sandwich, or cream cheese and smoked salmon sandwich. It truly is a versatile keto bread that goes with any topping you like.
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Almond Flour Bread
- Preheat oven to 350 degrees F. Grease an 8-inch loaf pan (a 9-inch pan will be too big).
- In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour and finally the baking soda.
- Pour the batter into the prepared loaf pan.
- Bake until bread is golden brown and set, and a toothpick inserted in center comes out clean, 30-40 minutes.*
- Cool 10 minutes in pan on a wire rack before gently releasing the bread from the pan (carefully run a knife along edges if needed). Cool to room temperature, about 20 minutes more, before slicing and serving.
- Keep leftovers in a ziploc bag in the fridge for a few days, or freeze.