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Almond Flour Bread

A game-changing low-carb alternative that delivers a tender, moist crumb without a single grain of wheat. Perfect for anyone following keto, gluten-free, or paleo diets, this bread uses almond flour to create a subtly nutty loaf that toasts beautifully and holds up to your favorite spreads and sandwiches.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breads and Doughs, Breakfast, Side
Cuisine: American, Gluten-Free
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups blanched almond flour not almond meal
  • 6 large eggs at room temperature
  • 1/4 cup melted coconut oil or avocado oil
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey optional, for a hint of sweetness

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. Whisk together the 2 cups blanched almond flour, 1 tablespoon baking powder, and 1/2 teaspoon sea salt in a large bowl until no lumps remain.
  3. In a separate medium bowl, whisk the 6 eggs until they become slightly frothy and lighter in color.
  4. Add the 1/4 cup melted coconut oil, 1 tablespoon apple cider vinegar, and 1 tablespoon honey (if using) to the eggs, then whisk again until everything is fully combined and smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. The batter will be thicker than traditional bread batter but still pourable.
  6. Scrape the batter into your prepared loaf pan and use the spatula to smooth the top into an even layer. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Place the pan in the center of your preheated oven and bake for 40 to 45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few dry crumbs.
  8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
  9. Use the parchment overhang to lift the loaf out and transfer it to a cooling rack to cool completely, about 30 minutes.
  10. Once fully cooled, use a sharp serrated knife to slice the bread into 12 even slices.

Notes

Let the bread cool completely before slicing to avoid a gummy, dense texture. Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months. Toast slices lightly before making sandwiches to add extra structure. Use room temperature eggs for a lighter texture. Measure almond flour by spooning it into the measuring cup and leveling it off to avoid a dense loaf.