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Keto Almond Flour Bread

Keto Almond Flour Bread

A soft, fluffy, low-carb bread made with almond flour, perfect for keto sandwiches and toasts. Quick, easy, and gluten-free.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 10 Slices
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 5 large eggs
  • ¼ cup melted butter or coconut oil
  • 2 tbsp unsweetened almond milk
  • 1 tsp apple cider vinegar

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cups & Spoons
  • 1 Loaf pan
  • 1 Parchment Paper
  • 1 Cooling rack

Method
 

  1. Preheat the Oven First: Begin by preheating the oven to 350°F (175°C), then line a loaf pan with parchment paper for easy release.
  2. Mix the Dry Ingredients: In a medium mixing bowl mix almond flour, baking powder and salt together to ensure there are no lumps.
  3. Whisk the Wet Ingredients: In another bowl, whisk the eggs, melted butter (or coconut oil), almond milk and apple cider vinegar until smooth and well combined.
  4. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth and thick batter forms without overmixing.
  5. Bake: pour the batter into the prepared loaf pan and bake for 30-35 minutes or until the top is golden and a toothpick inserted comes out clean.
  6. Cool & Slice: Let the bread rest for 10 minutes then transfer to a cooling rack to cool completely, then slice and serve.

Notes

  • Room-temperature eggs yield a light and fluffy rise.
  • Do not over-mix the batter—gentle folding gives the best texture.
  • Sprinkle some herbs, garlic powder or seeds to it as well if you want that extra flavour.
  • Store bread in an airtight container for up to 5 days or freeze slices for longer.