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    Home » Keto Bread » Almond Flour Keto Bread

    Almond Flour Keto Bread

    Last updated: Oct 22, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This simple keto bread is made with almond flour. Its neutral taste makes 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.

    Keto bread, sliced and served on a white serving tray with butter.

    This delicious almond flour 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.

    Jump to:
    • Ingredients
    • Variations
    • Keto Bread Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Keto Bread Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make a keto bread.

    You'll only need six simple ingredients to make this keto bread. 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 most of my recipes, this one included.
    • 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.
    • Kosher salt: Or use just a pinch of fine salt.
    • Almond flour: I use blanched, finely ground almond flour.
    • Baking soda: You can use 2 teaspoons of gluten-free 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. In the bread made with baking soda, the crust is beautifully browned. In the bread made with baking powder, the crust is paler.
    Keto bread made with baking soda.
    Baking soda
    Keto bread made with baking powder.
    Baking powder

    Variations

    • Turn the basic bread 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.

    Keto Bread Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this almond flour bread:

    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 in a bowl.

    Transfer the batter to the prepared pan. Smooth the top out with a spatula.

    Keto 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.

    Keto bread is ready in the pan.

    Cool the bread to room temperature before slicing and serving.

    Slicing almond flour bread.

    Expert 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 this keto bread taste like real bread?

    No, it doesn't. When making this bread, it is important to adjust our expectations. 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 to use?

    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.

    Can I use baking powder instead of baking soda?

    Yes. You can use either ½ teaspoon of baking soda or 2 teaspoons of baking powder (gluten-free if needed). Both work. If you use baking powder, there's no need to add vinegar to the batter.

    Why do you add vinegar?

    The apple cider vinegar interacts with the baking soda, enabling the bread to rise (here's a good explanation of how to activate baking soda).

    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.

    Serving Suggestions

    For breakfast, I toast this bread 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 avocado toast, a Swiss-and-ham sandwich, or a cream cheese and smoked salmon sandwich. 

    Sometimes, I 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 low-carb breads (90-second bread is a good example), this bread improves dramatically when toasted and buttered.

    Keto bread, sliced and topped with butter.

    More Keto Bread Recipes

    • Cloud bread, stacked, topped with sesame seeds.
      Cloud Bread (Oopsie Bread)
    • 90-second keto bread topped with egg, salami, and cheese.
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    • Keto biscuits are served in a white bowl lined with a napkin.
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    • Low-carb keto English muffin topped with butter.
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    👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Keto bread served on a white serving tray.
    4.98 from 2262 votes
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    Keto Bread (Almond Flour)

    This keto bread is made with almond flour. Its pleasantly neutral taste makes it the perfect canvas for sweet or savory 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

    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.

    Video

    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 reaction between almond flour and baking soda. It never happened to me, but 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.

    Add Your Own Notes

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

    Nutrition per Serving

    Serving: 1slice | Calories: 131kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Sodium: 83mg | Fiber: 1g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    More Keto Bread Recipes

    • Keto pretzels topped with coarse salt.
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    • Keto grilled cheese served on a white plate with a napkin.
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    • Low-carb cheese biscuits served with a napkin.
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

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      Recipe Rating




    1. Ruby

      November 17, 2023 at 11:42 am

      5 stars
      Came looking for a recipe that I could do using only almond flour and the things already in my pantry. I'm definitely not a baker but this was easy and absolutely delicious. I didn't have apple cider vinegar or unsalted butter so I used baking powder as suggested and salted butter I had on hand, and the bread came out flavourful and moist! I didn't have a loaf pan either so I used a glass container (around 4.5" by 6.25", 2.5" deep) and it was perfectly done in 40 minutes.

      This totally satisfied my bread craving! I will be making this again exactly the same way and will likely try a sweet version in the future. Thanks for the recipe!

      Reply
      • Vered DeLeeuw

        November 17, 2023 at 1:02 pm

        I'm so glad you enjoyed this bread, Ruby! Thank you for taking the time to leave a comment.

        Reply
    2. G L

      November 16, 2023 at 4:00 pm

      5 stars
      Thank you for this recipe! After evaluating multiple recipes in your blog and other blogs, I chose this as a base and made a few adjustments that yielded a lovely loaf that suits my taste and dietary needs for low carb macros as well.
      I stuck with Bob's Red Mill flours for consistency, 6.5 ounces superfine almond flour, 0.4 ounces coconut flour, 2 teaspoons Truvia (spoonable jar is a blend of erythritol and stevia), 2 teaspoons baking powder, 5 tablespoons barely melted and cooled unsalted butter, 5 eggs (I wanted to try separating and folding in whipped whites but I broke the yolk by accident.) I also omitted the salt because it's my preference. It took 35 minutes, I used a light-colored 4 x 10-inch pan and put in a rectangular foil packet of uncooked rice to shrink it to 4 x 8-inch.
      Hope this helps others coming to your blog for keto bread recipes!

      Reply
      • Vered DeLeeuw

        November 16, 2023 at 4:49 pm

        Thank you very much for this detailed comment! I appreciate it. I'm glad you liked the bread.

        Reply
      • G L

        November 16, 2023 at 6:01 pm

        I forgot to say that I also added two tablespoons of heavy whipping cream. 😀

        Reply
        • Vered DeLeeuw

          November 16, 2023 at 6:17 pm

          Sounds amazing! Thank you.

          Reply
    3. Audrey

      November 04, 2023 at 12:03 pm

      Do you have an equivalent recipe for the 9 inch loaf pans? Maybe 1 and 1/2 the amounts? Most standard loaf pans are 9x5. I hate to have to buy specific pans for this recipe.

      Reply
      • Vered DeLeeuw

        November 04, 2023 at 7:05 pm

        Hi Audrey,
        A 9 x 5-inch loaf pan has a volume of 8 cups. An 8 x 4-inch loaf pan has a volume of 6 cups. This means you would need to increase the ingredients by about 1/3. It's not a simple conversion, and baking is fairly precise and doesn't allow for much flexibility, but you can try the following measurements:
        6 large eggs
        6 tablespoons coconut oil
        1 1/4 teaspoon apple cider vinegar
        1/4 teaspoon (heaping) Diamond Crystal Kosher Salt
        2 1/3 cups almond flour (9 ounces)
        1/2 teaspoon (heaping) baking soda

        Reply
    4. Pearl Dyck

      October 22, 2023 at 10:45 am

      I tweaked it again. This time, I mashed two very ripe bananas, and added vanilla and 1/2 cup Monk Fruit. I also added extra almond flour as I felt it was too thin. Not sure how much I added, about 1/2 to 3/4 cup. Baked at 350°F for an hour, but probably could have done for maybe 50 minutes. However it is still nice and moist, was just a little dark on the top.

      Reply
      • Vered DeLeeuw

        October 22, 2023 at 10:55 am

        Thank you for sharing your tweaks, Pearl! Yum.

        Reply
    5. Pearl Dyck

      October 05, 2023 at 7:38 pm

      5 stars
      I tweaked this recipe to make a chocolate loaf. I added:
      1/2 tablespoon vanilla
      1/2 cup cocoa
      1 cup Monk fruit
      Sprinkle of Stevia
      1 cup chopped walnuts
      Baked at 350°F for 1 hour.
      I have to say I really like it!

      Reply
      • Vered DeLeeuw

        October 05, 2023 at 7:42 pm

        Wow, Pearl, that sounds amazing!

        Reply
    6. Jo

      September 14, 2023 at 3:49 pm

      5 stars
      Love this recipe!!
      How long can it sit out at room temperature after it's done?

      Reply
      • Vered DeLeeuw

        September 14, 2023 at 4:02 pm

        After it's cooled, you can place it in a container or wrap it in plastic wrap and keep it on the counter for a few hours. Any longer than that, it's best to refrigerate or freeze it.

        Reply
    7. Dawn Meagher

      September 10, 2023 at 10:01 am

      5 stars
      This is truly the Best!!! It doesn't require odd ingredients, such as xanthan gum or psyllium!! Thank you!

      Reply
      • Vered DeLeeuw

        September 10, 2023 at 10:50 am

        You're very welcome, Dawn! 🙂

        Reply
    8. Arielle

      August 18, 2023 at 10:44 pm

      Can I use flax eggs instead?

      Reply
      • Vered DeLeeuw

        August 19, 2023 at 8:53 am

        I only tested this recipe with real eggs.

        Reply
    9. Dawn Commerford

      June 16, 2023 at 6:02 am

      Can I use olive oil instead of coconut oil?

      Reply
      • Vered DeLeeuw

        June 16, 2023 at 8:18 am

        Yes, you can. Use mild olive oil for a neutral flavor, and extra-virgin olive oil for a more pronounced flavor that won't work with sweet toppings but will be good with savory ones.

        Reply
        • April Farquhar

          October 13, 2023 at 8:18 am

          I am looking forward to making this. However I’m wondering if I’m missing something. Your ingredient list says baking soda but the picture of your ingredients shows baking powder?

          Also can I use MCT oil ?

          Thank you

          Reply
          • Vered DeLeeuw

            October 13, 2023 at 1:28 pm

            Hi April,
            As mentioned in the recipe card's notes, you can use 2 teaspoons of gluten-free baking powder instead of 1/2 teaspoon of baking soda.
            If using baking powder, you can omit the vinegar.
            Yes, you can use MCT oil. 🙂

            Reply

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