Name: Easy Almond Flour Bread – Low Carb Bread Recipes You Can Actually Enjoy
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups blanched almond flour; 1/4 cup ground flaxseed; 1/2 teaspoon kosher salt; 1 1/2 teaspoons baking soda; 5 large eggs; 1 tablespoon apple cider vinegar; 1/4 cup unsalted butter, melted (or coconut oil)

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Let’s be honest. Finding a solid loaf of bread that’s both low carb and actually tastes good can feel like searching for a unicorn at the grocery store. That’s where this almond flour bread recipe comes in to save the day. This isn’t some flavorless brick pretending to be bread. It slices well, toasts beautifully, and holds up whether you’re layering it with avocado or just slathering on some butter. It’s like banana bread’s healthy cousin who skipped the sugar but kept all the charm. If you’ve been bouncing around healthy almond flour recipes trying to land on something that works for breakfast, lunch, or just those random snack cravings—we’ve got you. Whether you’re eyeing banana bread recipe almond flour options or simply want a go-to almond flour banana bread recipe without the sweet overload, this loaf is your new kitchen staple.

1) Key Takeaways
2) Easy Almond Flour Bread Recipe
3) Ingredients for Almond Flour Bread
4) How to Make Almond Flour Bread
5) Tips for Making Almond Flour Bread
6) Making Almond Flour Bread Ahead of Time
7) Storing Leftover Almond Flour Bread
8) Try these Bread recipes next!
9) Almond Flour Bread Recipe
10) Nutrition

1) Key Takeaways

This low carb bread recipe holds its shape and flavor without any gluten.
Almond flour gives it a naturally nutty, rich taste without the carb overload.
No need for fancy equipment or baking degrees to get it right.
It’s a reliable go-to for toast, sandwiches, or just a warm, buttery slice on its own.

2) Easy Almond Flour Bread Recipe

Let me guess. You’ve tried making bread with all the good intentions, only to end up with something that looked and tasted like cardboard? Been there. That’s why I keep coming back to this low carb bread recipe. It’s simple, it works, and it doesn’t taste like punishment.

This loaf comes together with almond flour, a few pantry basics, and no yeast stress. It slices clean, stays tender, and even holds its ground under a fried egg or a spread of peanut butter. That’s a win in my kitchen. And hey, if you’re someone who misses banana bread but doesn’t want the sugar crash, this is the cousin who shows up without the drama.

Whether you’re chasing fewer carbs or just want something that feels like bread and not like a substitute, this is one of those almond flour bread recipes that earns its spot on your counter.

3) Ingredients for Almond Flour Bread

Almond Flour: Use blanched almond flour for the best texture. It gives the loaf a soft crumb and rich, nutty base without any graininess. Avoid almond meal here, which is coarser and won’t bake the same.

Ground Flaxseed: Adds structure and a subtle earthy note. It also gives the bread some staying power, especially if you’re using it for sandwiches.

Salt: Just a touch of kosher salt keeps the flavor balanced and brings out the nuttiness of the almond flour.

Baking Soda: This helps the loaf rise without yeast. You’ll get a nice lift without any waiting or proofing.

Eggs: They bind everything together and add moisture. You’ll want large eggs at room temperature to mix easily into the batter.

Apple Cider Vinegar: Works with the baking soda to give the bread a lighter texture. Don’t worry, you won’t taste the vinegar once it bakes.

Butter: Melted and cooled, butter adds richness and flavor. You can swap it with coconut oil if you’re dairy-free, but I personally love the buttery depth it adds.

4) How to Make Almond Flour Bread

Step 1: Preheat your oven to 350°F. Line a small loaf pan with parchment paper. This will make your cleanup easier and help the bread lift out in one smooth piece.

Step 2: In a large bowl, whisk together almond flour, ground flaxseed, salt, and baking soda. Make sure there are no lumps. A smooth, even mix here gives your bread a nice, consistent texture.

Step 3: In a separate bowl, beat the eggs until blended. Stir in the apple cider vinegar and melted butter. This wet mixture should look creamy and smooth.

Step 4: Pour the wet ingredients into the dry. Stir with a spatula just until the batter comes together. Don’t overmix, or the bread might get dense.

Step 5: Pour the batter into the prepared pan. Smooth the top with a spatula and give the pan a little tap on the counter to release air bubbles.

Step 6: Bake for 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If it’s still wet, give it 5 more minutes and check again.

Step 7: Let the bread cool in the pan for about 10 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

5) Tips for Making Almond Flour Bread

If you’ve ever pulled a loaf out of the oven that felt more like a doorstop, you’re not alone. Let’s talk tips. First off, always check that your baking soda is fresh. It’s doing all the heavy lifting here.

Mix your batter just enough. Almond flour doesn’t have gluten, so there’s no stretching happening. Overmixing can still make things tough though, so keep it gentle.

Stick to the small loaf pan size. Go bigger, and you’ll end up with a middle that’s gooey while the outside overbakes. You want golden edges and a tender middle every time, right?

6) Making Almond Flour Bread Ahead of Time

This low carb bread recipe actually improves with time. I often bake it in the evening, let it cool overnight, and slice it fresh in the morning. The flavors settle in, and the texture firms up just right for toasting.

If you’re planning for the week, slice the cooled loaf and store the slices in an airtight container in the fridge. They’ll stay soft but sturdy for up to a week.

Freezing works, too. I like to flash-freeze individual slices on a baking sheet, then toss them into a freezer bag. That way, you can toast one or two without defrosting the whole loaf.

7) Storing Leftover Almond Flour Bread

Keep leftovers in a container with a tight lid in the fridge. That helps the bread stay fresh without drying out. If you’re planning to eat it within three days, the counter works too.

Reheat a slice in the toaster or a warm skillet. It brings back the edges and gives the bread a little crunch that pairs perfectly with eggs or avocado.

If it starts to feel dry, a quick butter spread before toasting works wonders. You can always turn older slices into a savory French toast or a low carb breadcrumb topping.

8) Try these Bread recipes next!

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