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If you find it difficult to give up bread, this keto-friendly bread made with almond flour will make your low carb lifestyle so much easier.
It is a fantastic replacement for normal wheat bread with only a minor eggy taste, plus it holds together well for keto sandwiches.
The entire sugar-free loaf contains over 3000 calories and 92g protein, and per slice will give you 17.5g fat with just 1.25g net carbs.
Not bad for something that has the same resemblance as normal wheat bread but with much fewer carbs.
It’s a great way to use your favorite bread toppings and stay within your keto macros.
If you’re looking for a low carb bread but are allergic to almond flour, you might like to try our easy gluten-free coconut flour keto bread recipe.
You could also try many other variations, such as adding nuts and seeds to increase the healthy fats or sprinkling in some sugar-free chocolate chips to give it a brioche feel to it.
So onto the recipe!
How To Make Almond Flour Keto Bread
Making low carb doesn’t need to be difficult, but there are a few key steps to give your bread the best possible taste.
You want to use room temperature butter or coconut oil and the same with your eggs.
If your butter is straight from the fridge, make sure to gently warm it until it begins to melt but not to boiling point as the eggs will cook while mixing.
Baking powder and xanthan gum are also essential ingredients since, without both, the bread will not bind and rise sufficiently and may sink upon finishing baking and resting.
Begin by preheating your oven to 180 C (360 F).
Crack the eggs in a mixing bowl and mix with a hand mixer until combined. Use a whisk if you don’t have one, it will just take a little longer.
Add the room temperature or melted butter and beat until smooth.
Add all dry ingredients including almond flour, baking powder, xanthan gum, and mix until combined and thick.
Line an 8-inch X 4-inch loaf pan with baking or parchment paper to prevent the batter from sticking then pour in the mixture.
Bake for 45-50 minutes or until a toothpick comes out clean after inserting. Keep an eye on it and make sure to check after 40 minutes as every oven is different.
Rest on a wire rack until cool on all sides, then slice. Store in the fridge in an airtight container for up to 1 week or 3 months in the freezer.
For this loaf of bread, I cut into 16 slices, so the nutritional information below is for 1 slice.
Remember, if you wish to have dairy-free bread, simply replace the butter with coconut oil or olive oil, and it will give you a very comparable texture.
As for the binding agent, if you don’t have xanthan gum, you could alternatively use a tablespoon of ground psyllium husk powder or chia seeds, which I find yields equally good results.
- 7 Large Eggs
- 2 Cups Almond Flour
- 3/4 Cup Salted Butter/Coconut
- 1+1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Xanthan Gum
- Preheat oven to 180 C (360 F).
- Crack the eggs in a mixing bowl and mix with a hand mixer until combined.
- Add the melted butter and beat until smooth.
- Add the dry ingredients including almond flour, baking powder, xanthan gum, and mix until combined and thick.
- Line an 8-inch X 4-inch loaf pan with baking or parchment paper then pour in the mixture.
- Bake for 45-50 minutes or until a toothpick comes out clean after inserting.
- Rest on a wire rack then slice into 16 slices and store in the fridge in an airtight container for up to 1 week or 3 months in the freezer.
Nutrition Information:Yield: 16 Serving Size: 1 Slice
Amount Per Serving:Calories: 189Total Fat: 17.5gSaturated Fat: 7.5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 176mgCarbohydrates: 3gNet Carbohydrates: 1.25gFiber: 1.75gSugar: 0.75gProtein: 6g
Nutritional information is estimated.
Be sure to check out our other easy gluten-free, Paleo, and keto recipes to support your low carb lifestyle.