Almond flour bread is a great option for someone on a keto, low carb or paleo diet. With high protein, low carbs and without gluten this bread is perfect for a substitute for toasty sandwiches or pairing with soups or salads.
An almond flour bread recipe is a great to pair with my best French onion soup. I needed a bread that could be toasted perfectly then withstand being placed in a soup then broiled in the oven. I add yeast to this to create a more authentic bread flavor. It’s just for seasoning. Eating a keto bread is different and most have a very eggy taste. Not this one!
What Is Almond Flour
In the grocery store you’ll find several different variations of almond flour. To add, they may from brand to brand. In this recipe, I used fine blanched almond flour. But, what does that mean?
Blanched almond flour, this type of almond flour has the husk removed then ground into a fine or coarse flour. The finer the flour is ground the better the flour will perform during baking. Couple of brands I know are very good are Bob’s, Kirkland’s and Nature’s Eats finely ground.
Almond meal, you’ll fine the whole almond ground into a flour. The husk and all! This type doesn’t bake well due to the husk. Will it bake? Sure, but both the end results will be different. For example, the baked good would be a bit drier and more crumbly.
What Does Almond Flour Bread Taste Like
This bread taste very neutral. If you didn’t use the added yeast it would taste like eggs slightly. But, I recommend toasting it in butter. The bread takes on the flavor of whatever is added to it so why not butter?
How To Make Bread With Almond Flour
Almond flour bread is really easy to make.
First, add almond flour, egg white powder, baking powder and yeast to a bowl. If using butter melt it down.
Next, add in egg, water and melted butter. Line a loaf pan and bake for 40 minutes. Bread should be hard and crusty on top to the touch when it’s done. If any portion fills airy don’t pull it out yet.
Remove, then allow it to cool completely and serve. Slice, then toast and butter!
How To Store
- Refrigerate, this is the easiest way to store the bed for quick use. I don’t recommend leaving the bread on the counter top for too long. The first day is fine but you need to wrap it in Saran Wrap and store it. The bread will keep in the refrigerator at least a week
- Freeze it, this bread freezes well for a few months. Simply store it in a freezer container or securely wrap it. When ready, allow it to thaw and serve as usual.
Helpful Recipe Tips
- Does it taste eggy? This can only be prevented by adding an additional flavor. I use egg whites which helps create that bread-like flavor and texture for toasting. But, if not paired with something you will get a light egg flavor if you don’t toast it. To prevent this I add yeast to my recipe. If you wonder if yeast is keto I have an entire video and blog post explaining it. The yeast will only provide flavor, without the addition of sugar it can’t activate to cause any rise. A option is adding things like flaxseed or even herbs will help. Whatever you use is what the bread will taste like.
- Can I use egg whites instead of powder, for this recipe I use the powder for several reasons. If you want to skip it I suggest using a recipe that uses that by another food blogger. There are several that have done this well.
- For best flavor, toast in or with butter. As mentioned above the bread takes the flavor of whatever you use. This includes when you toast it in butter. The flavor comes through very well!
What To Eat With Almond Flour Bread
- Zuppa Toscana Soup
- Avocado Ranch Dressing
- Chicken Bacon Ranch Casserole
- Cabbage Soup
- Keto French Onion Soup
Almond Flour Bread
Equipment
- 8 inch loaf pan
Ingredients
Dry Ingredients
- 2 cup blanched almond flour
- 1/2 cup egg white powder
- 1 teaspoon baking powder
- 1/2 teaspoon active dry yeast
Wet Ingredients
- 1 large egg
- 1 cup water
- 1/4 cup butter (sub for oil)
Instructions
- Preheat oven to 325°F
- In a mixing bowl add all dry ingredients and give a mix to blend it together. I suggest you sift the egg white powder but the recipe can be made without sifting.
- Melt butter. Pour water into dry mix, crack egg and add in melted butter. Mix everything well until smooth.
- Line a 8 in loaf pan with parchment paper. Just the long sides. The short sides will release pretty well.
- Bake for 40 minutes or until done. To test doness give a light tap on the top. When the bread is hard all the way across it's done. If any spot feels squishy or airy let it firm up more.
- Remove from oven, allow to cool completely before you slice the bread.
Notes
Helpful Recipe Tips
- Does it taste eggy? This can only be prevented by adding an additional flavor. I use egg whites which helps create that bread-like flavor and texture for toasting. But, if not paired with something you will get a light egg flavor if you don't toast it. To prevent this I add yeast to my recipe. If you wonder if yeast is keto I have an entire video and blog post explaining it. The yeast will only provide flavor, without the addition of sugar it can't activate to cause any rise. A option is adding things like flaxseed or even herbs will help. Whatever you use is what the bread will taste like.
- Can I use egg whites instead of powder, for this recipe I use the powder for several reasons. If you want to skip it I suggest using a recipe that uses that by another food blogger. There are several that have done this well.
- For best flavor, toast in or with butter. As mentioned above the bread takes the flavor of whatever you use. This includes when you toast it in butter. The flavor comes through very well!
How much time do I have to allow the bread to cool before I can slice it and it doesn’t crumble and fall apart? having a specific time for cooling would be great.
Will add this into the recipe card, thanks!