This fluffy and easy almond flour bread has a texture just like wholewheat bread. It's fantastic for sandwiches and toasts well. It's our go-to keto bread.  

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 12

Calories 156 kcal

Equipment

• 1 small bread loaf pan (7 x 3.5 inch / 18 x 9 cm)

 

Ingredients

• ▢ 2 egg whites large, at room temperature
• ▢ 2 eggs white & yolk, at room temperature
• ▢ 2 cups almond flour 200g
• ▢ 2 tablespoon butter 30g, melted, or olive oil
• ▢ 4 tablespoon psyllium husks 20g OR 2 tablespoon psyllium husk powder
• ▢ 1 ½ teaspoon baking powder
• ▢ ½ tsp xanthan gum
• ▢ pinch of salt
• ▢ ½ cup warm water 120ml

Instructions

• Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan and line a small loaf pan with parchment paper.

• Beat the 2 eggs and the 2 additional egg whites for 2 minutes until they are fluffy and have doubled in size. (Option for an even fluffier bread: Separate the eggs. Beat the egg yolks until pale and frothy. Beat the egg whites until stiff peaks form. Combine half of the stiff egg whites with the yolks. Set aside the other half of the egg whites.)

• Stir together the dry ingredients.

• Add the melted butter and water to the egg mix.

• Add the dry ingredients to egg mix and blend until you have a smooth dough. Don't over-mix. (If you have separated the eggs earlier, carefully fold in the remaining stiff egg whites with a spatula now.)

• Fill the batter into a lined baking tin and bake for approximately 45 minutes or until a knife inserted comes out clean.

• Let cool fully before slicing.

Notes

1.4g net carbs for 1 slice (assuming 12 slices).  You can use a regular 9 x 5 inch loaf pan for this almond flour bread recipe. It will come out a bit flatter than your regular toast slice though. Low carb bread is filling and slices don't need to be the same size as regular wheat bread. That's why I purchased a small loaf pan like this for low carb baking. It's half the size of a regular loaf pan.   Check after 35 minutes - if the top of the bread starts browning too much, cover it with a piece of aluminium paper. This will prevent the top from getting too dark / burning.  Some psyllium husk brands turn bread grey or purple. This does not affect the taste. I have used BonPom, Green Origins and Just Naturals without issues. The NOW brand is also supposed to be fine. 

Nutrition

Calories: 156kcalTotal Carbohydrates: 3.6gProtein: 5.2gFat: 14.2gFiber: 2.2gSugar: 0.8g

Comments

1. Morgan

   May 05, 2025 at 7:17 pm

   I have tried so many keto breads and this one is the best! Thank you. I bought a small loaf pan especially for this recipe and it worked really well in the air fryer.

2. Phil

   April 14, 2025 at 12:40 pm

   I have liquid egg whites, can I use them as the extra whites, and how much please? Thanks

   • Katrin Nürnberger

     April 14, 2025 at 5:48 pm

     Sure that should work. I googled it and it says that 3 tablespoons or 45 ml of liquid egg white equals the egg white of 1 large egg.

3. Cary

   February 12, 2025 at 10:08 pm

   Love this bread...my favorite so far!!!! The texture is dense but soft and has a slightly sweet flavor. Will make again soon.

   P.S. Could you use hazelnut flour instead of almond?

   • Katrin Nürnberger

     February 13, 2025 at 1:08 pm

     Yes, of course. It should work with hazelnut flour as well. It may turn out more "rustic".