Almond Flour Bread
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Almond Flour Bread
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The BEST quick Almond Flour Bread. Low carb, Paleo and gluten free, this easy bread comes together quickly. Great toasted or simply sliced for breakfast.
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Ingredients
- 2 tablespoons coconut oil, unsalted butter, or ghee
- 2 ½ cups blanched almond flour
- ¼ cup ground flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon optional
- ½ teaspoon kosher salt
- 4 large eggs
- 1 large egg white
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar NOT sweet apple cider or apple juice
Instructions
- In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
- In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
- Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.
Notes
- Store leftovers according to this guide for How to Store Muffins and Other Quick Breads at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 3 months. Let thaw overnight in the refrigerator.
- For tips on reheating, see notes in the blog post above.
- No other flour can be swapped for the almond flour other than a similar nut flour, such as hazelnut or cashew flour. Coconut flour is very different cannot be substituted.
- The eggs cannot be substituted, nor can the egg white. Both are critical for the bread's texture and structure.
- To make your own almond flour, place a lightly heaping 2 1/2 cups blanched slivered almonds in a food processor fitted with a steel blade. Pulse until finely ground. Do not overblend or the almonds will turn into almond butter. Measure then use as directed.
Nutrition Information
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Serving
1slice of 10
Calories
244kcal
(12%)
Carbohydrates
11g
(4%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
65mg
(22%)
Potassium
66mg
(2%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
96IU
(2%)
Vitamin C
1mg
(1%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices (1 loaf)
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1slice of 10 | |
| Calories | 244kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Potassium | 66mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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