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4.9 from 489 votes

Simple Almond Flour Bread

This simple almond flour bread has a neutral taste, making it the perfect choice for savory or sweet toppings.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 16 slices
Calories: 131 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 5 large eggs
  • 5 tablespoons refined coconut oil gently melted in the microwave; 2.5 ounces
  • 1 teaspoon apple cider vinegar don't skip - helps the bread rise
  • ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
  • 1 ¾ cup almond flour blanched, super-fine; 7 ounces
  • ½ teaspoon baking soda see note below

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). For easy removal, you can line the pan with parchment paper with an overhang.
  2. In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour, and baking soda.
  3. Transfer the batter to the prepared pan. Smooth the top out with a spatula.
  4. Bake until the bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes. (See notes below).
  5. Cool for 10 minutes in the pan on a wire rack before gently releasing the bread. Carefully run a knife along the edges if needed. Cool the bread to room temperature for about 20 more minutes before slicing and serving.

Notes

  • I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1.75 cups weigh 7 ounces. It's best to measure almond flour by weight and not by volume.
  • Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, gluten-free baking powder instead of baking soda and omit the vinegar. The crust will not brown as much if using baking powder.
  • Refined coconut oil keeps the bread's flavor neutral. You can use virgin coconut oil if you don't mind the flavor, especially if you plan to use this bread with sweet toppings. Extra virgin olive oil gives this bread an interesting flavor and works well for savory applications. Lately, I've been using melted unsalted butter. It's more flavorful than refined coconut oil (which is essentially flavorless), so the bread comes out tastier.
  • How long you need to bake the bread depends on your oven. When I started making this recipe, I used an old oven and baked it for 45 minutes. I have since moved, and it only takes 30 minutes in my new oven. Oven temperatures vary, so start checking after 30 minutes.
  • A few readers wrote to me over the years saying that their bread came out with a green tint. This is a harmless reaction between almond flour and baking soda. To prevent it from happening, replace the baking soda with 2 teaspoons of aluminum-free baking powder and omit the vinegar.
  • 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. It also freezes well. I slice it, wrap each slice individually in plastic wrap, then put all the slices in a freezer bag. When ready to eat, I briefly heat a slice in the microwave or toast it.
  • Like most keto breads, this bread improves dramatically when toasted and buttered.

Nutrition Information

Serving 1slice Calories 131kcal (7%) Carbohydrates 3g (1%) Protein 5g (10%) Fat 12g (18%) Sodium 83mg (3%) Fiber 1g (4%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 131

% Daily Value*

Serving 1slice
Calories 131kcal 7%
Carbohydrates 3g 1%
Protein 5g 10%
Fat 12g 18%
Sodium 83mg 3%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.