This keto almond flour bread is a simple loaf made with almond flour, eggs, butter and baking powder, with no yeast and no kneading. It has a soft, moist crumb, slices well once cool and toasts nicely, with about 2 g of net carbs per slice. It takes 10 minutes to mix and about 45 minutes to bake. The texture is closer to a savory quick bread than a fluffy sandwich loaf, but it holds butter, eggs or avocado well.
- Serves: 12 slices
- Prep time: 10 minutes
- Cook time: 40 to 45 minutes, plus cooling
- Total time: about 1 hour 30 minutes, including cooling
Ingredients
- 200 g (2 cups) fine blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, at room temperature
- 60 g (4 tablespoons) unsalted butter, melted and slightly cooled, or 4 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame or pumpkin seeds for the top (optional)
You’ll need a 900 g (2 lb) loaf tin, about 21 × 11 cm (8½ × 4½ inches), lined with baking paper.
Method
- Heat the oven to 175°C (350°F), or 160°C (325°F) for a fan oven. Line the loaf tin, leaving some paper hanging over the long sides so you can lift the bread out.
- Whisk the almond flour, baking powder and salt in a large bowl, breaking up any lumps.
- In another bowl, whisk the eggs for about 1 minute, until frothy.
- Whisk the melted butter and vinegar into the eggs.
- Pour the wet mixture into the dry ingredients and stir until no dry patches remain. The batter will be thick but spoonable.
- Spread it into the tin, smooth the top, and sprinkle with seeds if you like.
- Bake for 40 to 45 minutes, until the top is golden, the loaf has risen and a skewer pushed into the center comes out clean. If the top browns too fast, cover it loosely with foil for the last 10 minutes.
- Leave the bread in the tin for 10 minutes, then lift it out and cool it completely on a rack, at least 30 minutes, before slicing. Warm almond bread crumbles.
The loaf in our photo has an oat topping, which suits a regular loaf. Oats are high in carbohydrate, so use sesame, pumpkin or sunflower seeds on a keto version.
Tips for the best texture
- Use fine blanched almond flour, not almond meal made with skins. Coarse meal gives a heavier, grainier loaf.
- Measure by weight if you can. Almond flour packs down, so cup measures vary.
- Don’t overbake. A dry loaf crumbles. Start checking at 40 minutes.
- Let it cool fully. The crumb sets as it cools.
- For a lighter loaf, separate the eggs, whisk the whites to soft peaks, and fold them in at the end.
- Slice thinly with a serrated knife for sandwiches.
How it compares with regular bread
Per slice, using USDA FoodData Central values:
| Per slice | Almond flour bread (1/12 loaf) | Whole wheat bread (32 g slice) |
|---|---|---|
| Calories | 165 kcal | 81 kcal |
| Carbohydrate | 3.5 g | 13.7 g |
| Fiber | 1.7 g | 1.9 g |
| Net carbs | about 1.8 g | about 11.7 g |
| Protein | 6.2 g | 4.0 g |
| Fat | 15 g | 1.1 g |
The almond loaf is much lower in carbs but about twice as high in calories, because almonds are rich in fat. If you’re watching your weight, one or two slices a day is plenty. Our guide to calculating net carbs explains how fiber is counted.
Nutrition per serving (estimate)
One serving is 1 slice, a twelfth of the loaf, without toppings. These figures were calculated from USDA FoodData Central values for blanched almonds, eggs, unsalted butter, baking powder, salt and cider vinegar.
| Nutrient | Per slice |
|---|---|
| Calories | 165 kcal |
| Protein | 6 g |
| Carbohydrate | 3.5 g |
| Fiber | 1.7 g |
| Net carbs | about 1.8 g |
| Sugars | 1 g |
| Fat | 15 g |
| Saturated fat | 4 g |
| Sodium | 190 mg |
Most of the fat is unsaturated fat from the almonds. Using olive oil instead of butter lowers the saturated fat further. Our guide to healthy fats on keto explains why that’s a good swap.
Contains: tree nuts (almonds), eggs and milk (butter). Tree nuts are one of the major food allergens listed by the FDA, so label the bread clearly if you share it.
Storage
Almond bread is moist, so keep it in the fridge. Wrap it or store it in a sealed container and eat it within 3 to 4 days, in line with the USDA leftovers advice. For longer storage, freeze the sliced loaf with baking paper between slices, then toast slices straight from frozen.
Ways to use it
- Toast with butter, avocado or smashed sardines.
- Breakfast: with scrambled or poached eggs. Our keto breakfast ideas have more options.
- Sandwiches: thin slices with chicken, cheese and salad.
- Soup: alongside a bowl of soup, toasted.
Variations
- Seeded loaf: stir 2 tablespoons of mixed seeds into the batter.
- Herb and cheese: add 40 g of grated Parmesan and 1 teaspoon of dried rosemary.
- Garlic bread: spread toasted slices with garlic butter and grill briefly.
Common questions
Why does my almond bread taste eggy?
Five eggs give structure, and some people notice their flavor. The vinegar helps, and a little garlic powder, herbs or cheese masks it well.
Can I use coconut flour instead?
Not as a straight swap. Coconut flour absorbs far more liquid, so it needs a different recipe.
Will the loaf rise like normal bread?
Only a little. Without gluten or yeast, it rises about a third and stays fairly dense.
Safety note: Keto isn’t suitable for everyone. If you have diabetes, kidney or liver disease, take regular medication, or are pregnant or breastfeeding, talk to your doctor before cutting carbs this far (why it matters).
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
