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.
An easy recipe for a keto, low carb, and paleo almond flour bread. This 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. This almond flour bread is also very filling!
Does it taste like real bread?
No, it doesn’t. When making this paleo 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.
For this purpose, this keto bread works very well. And since it’s low in carbs and relatively high in fat, it will fill you up better than wheat flour bread.
It’s also healthier than wheat flour bread, and it is obviously far more suitable for anyone who needs to limit their carb consumption.
How to store almond flour bread
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 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 in this recipe
I use refined coconut oil in this almond flour bread 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 keto 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. 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?
Anything, really. For breakfast, I toast it and spread it with homemade walnut butter or with keto chocolate hazelnut spread.
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.
Almond Flour Bread
INGREDIENTS
- 1 teaspoon coconut oil for pan
- 5 large eggs
- 5 tablespoons refined coconut oil, gently melted in microwave (2.5 oz)
- 1 teaspoon apple cider vinegar (don’t skip – helps the bread rise)
- 1/4 teaspoon kosher salt
- 1 3/4 cup almond flour (7 oz)
- 1/2 teaspoon baking soda
INSTRUCTIONS
- 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, about 45 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.
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