Almond Flour Bread

ALMOND FLOUR BREAD
The ingredients you’ll need

You’ll only need six simple ingredients to make almond flour bread. The exact
measurements are included in the recipe card below. Here’s an overview of what
you’ll need:
Eggs: I use large eggs in all my recipes, this one included.
Refined coconut oil: Virgin coconut oil is OK if you don’t mind a coconut flavor. And
melted unsalted butter works too.
Apple cider vinegar: This reacts with the baking soda and helps the bread rise. You
won’t taste it in the bread. And if you use baking powder instead of baking soda, you
can omit it.
Kosher salt: Or just a pinch of fine salt.
Almond flour: I use blanched finely ground almond flour. Some Pinterest users
have used almond meal with no issues, so perhaps that’s an option too (but the
bread might turn out coarser and drier).
Baking soda: You can use baking powder instead – see the discussion below.
How to make almond flour bread

It’s an incredibly easy recipe to make. Scroll down to the recipe card for the detailed
instructions. Here are the basic steps:
1. Simply mix all the ingredients by hand in one bowl. I like to start with the liquid
ingredients, then gradually add the flour.
2. Pour the batter into a greased loaf pan. Use a small 8-inch pan, not a standard 9-
inch one. You can also line your pan with parchment for easier removal of the bread.
3. Bake until set, 30-40 minutes at 350°F. How long you need to bake depends on
your oven. When I first started making this recipe, I used an old oven and baked this
bread for 45 minutes. I have since moved, and in my new oven, it only takes 30
minutes! Oven temperatures do greatly vary. So I suggest you start checking after 30
minutes.
What type of fat to use?

I use refined coconut oil in this almond flour bread to keep the flavor neutral and non-
coconutty. Feel free to use virgin coconut oil if you don’t mind the flavor, and
especially if you plan to use this bread with sweet toppings or with unsalted butter.
Although I haven’t tried it, extra virgin olive oil should give this bread an interesting
flavor, and it’s probably the healthiest option.
Lately, my favorite fat to use in this bread is melted unsalted butter – you can see in
the video below that this is what I use. It’s more flavorful than refined coconut oil
(which is essentially flavorless), so the bread comes out tastier, even without any
toppings.
Why apple cider vinegar?

I add apple cider vinegar to the batter so that it can interact with the baking soda,
enabling the bread to rise. You can use any other vinegar or fresh lemon juice
instead. If you opt for baking powder, you can omit the vinegar.
You can use baking soda or baking powder

You can use either 1/2 teaspoon of baking soda or 2 teaspoons of baking powder.
Both work. If you use baking powder, there’s no need to add vinegar to the batter.
Just keep in mind that the crust will not brown as much when using baking powder,
so the bread won’t be as “pretty.” You can see in the photos vs. the video – the
photos are of a bread made with baking soda. The crust is beautifully browned. In
the video, I used baking powder and the crust is paler.
Possible additions to almond flour bread

You can turn it into an herb bread by adding 1/2 teaspoon each garlic powder,
oregano, and thyme. Or use 1 teaspoon Italian seasoning. In this case, olive oil will
be a good option in terms of the fat you use.
You can also make it sweet by adding 1 1/2 teaspoon of stevia glycerite (equals 1/2
cup sugar), 1 teaspoon of vanilla and 1 teaspoon of cinnamon. In this case, you can
use virgin coconut oil for a slightly sweet coconut flavor, or unsalted butter.
How to store it
Once completely cool, you can place the bread in an airtight container or in a large
resealable bag and store it in the fridge for up to five days.
This bread also freezes well. I slice it, and wrap each slice individually in plastic
wrap, then put all the slices in a Ziploc bag. When ready to eat, I briefly heat a slice
in the microwave or toast it.
Like most keto breads (90 second bread is a good example), this bread improves
dramatically when toasted and buttered, so it’s a good idea to go through this extra
step.
What can I put on almond flour bread?

Anything, really. For breakfast, I toast it and spread it with homemade walnut
butter or with keto chocolate hazelnut spread. Or just with sweet butter! It’s also very
good with soft boiled eggs.
For lunch, I make avocado toast, Swiss and ham sandwich, or a cream cheese and
smoked salmon sandwich. Sometimes I use it to make keto grilled cheese. It truly is
a versatile keto bread that goes with any topping you like.
Reviews of this recipe

Pinterest reviewers seem to like this bread very much. Here are a few of their
comments (and interesting additions):
 Hands down the best keto bread recipe I’ve ever tried.
 Slightly sweet from the almonds. Not eggy. Slices beautifully. 10x better than
the mug recipes.
 Seriously the best and easiest keto bread I’ve made. I think I’ll double the
recipe next time and use my too-big pan.
 So far this is the best Keto bread I have tried. I added flax seeds and sesame
seeds on the top because I loved a seedy multi-grain bread before this diet. This
bread is best served toasted. Obviously, it doesn’t taste like fluffy bread. But it’s
the closest I’ve tried so far that’s keto-friendly.

Almond Flour Bread

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ALMOND FLOUR BREAD

The ingredients you’ll need

Eggs: I use large eggs in all my recipes, this one included.

Kosher salt: Or just a pinch of fine salt.

How to make almond flour bread

What type of fat to use?

Why apple cider vinegar?

You can use baking soda or baking powder

Possible additions to almond flour bread

What can I put on almond flour bread?

Reviews of this recipe

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