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Low Carb, Paleo and Keto friendly Almond Flour Bread Recipe is sliced and photographed from the top view.

Almond Flour Bread Recipe

The best quick and easy to make Almond Flour Bread recipe that is low carb, grain-free, gluten-free, dairy free, low sugar, paleo and keto friendly. Great to use as a sandwich bread or as toast for breakfast.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 288kcal


Wet Ingredients:

  • 5 Tablespoons (70g) Vegetable Oil, plus more for greasing - I used grapeseed oil but olive oil would also work
  • 2 large Eggs room temperature
  • 3 large Egg Whites room temperature
  • 1 Tablespoon (15g) Apple Cider Vinegar
  • 1 Tablespoon (21g) Maple Syrup (or honey)

Dry Ingredients:

  • 2 cups (224g) Blanched Almond Flour
  • ¼ cup (28g) Ground Flaxseed
  • ¾ tsp Baking Soda
  • 1 tsp Baking Powder*
  • ½ tsp Fine Sea Salt


  • Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
  • In a medium bowl, whisk together the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified*
  • In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
  • Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.



  • Thoroughly mixing the wet ingredients until emulsified is important as it helps the bread bake to the right texture. When the wet ingredients become one smooth mixture and slightly thickened, you know it’s ready!
  • Substitute for baking powder: To make this a paleo-diet-friendly bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
  • Can I use chia seeds instead of flax seeds? While some readers made this recipe using chia seeds instead of flax seeds, I prefer the version made with flaxseeds. Ground flax seeds help with rising and provide a better form/shape to the overall bread.
  • Storage: This homemade almond flour loaf keeps best in an airtight container or wrapped in parchment paper and stored on the kitchen counter for up to 3 days. However, if you keep it in the fridge it will store for up to a week.
  • Freezing Instructions: For longer storage, slice it, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. When you are ready to serve, pop it in your toaster to warm it up. There is no need to thaw.


Calories: 288kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 74mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 111mg | Iron: 2mg