Almond Flour Bread - Healthy Recipes Blog (2024)

You'll only need six simple ingredients to make this almond flour 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: I use Diamond Crystal Kosher 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.

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

Preheat your oven to 350°F. Greasean 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.

In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour, and baking soda.

Transfer the batter to the prepared pan. Smooth the top 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.

Cool the bread to room temperature before slicing and serving.

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.

Does this almond flour bread taste like real bread?

What type of fat to use?

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?

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 or water.

Serving Suggestions

This almond flour bread is perfect for breakfast! I toast it 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!

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 keto breads (90-second bread is a good example), this almond flour bread improves dramatically when toasted and buttered.

Almond Flour Bread

This simplealmond flour breadhas a neutral taste, making it the perfect choice for savory or sweet toppings.

Servings: 16 slices

Calories: 131kcal

Add Your Own Notes

Nutrition per Serving

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