Almond Flour Bread

Almond Flour Bread

An easy recipe for a quick, filling and tasty almond flour bread. This almond flour bread is keto and paleo, and works great with both savory and sweet toppings.
Course Breakfast
Cuisine American
Keyword bread
Prep Time 10 minutes
Cook Time 45 minutes
Rest time 30 minutes
Total Time 1 hour 25 minutes
Servings 16 slices
Calories 131kcal
Author Vered DeLeeuw


  • 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 blanched almond flour (7 oz)
  • 1/2 teaspoon baking soda


  • 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.


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