Keto Almond Flour Bread
A tender, golden almond flour loaf that slices and toasts like real bread, with just 1.5g net carbs per slice. Naturally gluten-free and grain-free, this savory keto bread is ready in about 55 minutes and perfect for breakfast toast, sandwiches, or buttered with eggs.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This grain-free almond flour bread is the keto loaf that finally tastes and toasts like the real thing — sturdy enough for a breakfast sandwich, tender enough to slather with butter. At just 1.5g net carbs a slice, it's an easy staple to keep on hand all week.
Ingredients
- 2 1/2 cups (250g) blanched almond flour
- 1/4 cup (28g) whole psyllium husk powder
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 5 large eggs, room temperature
- 1/4 cup (56g) unsalted butter, melted and slightly cooled
- 2 tablespoons apple cider vinegar
- 2 tablespoons warm water
- 1 tablespoon sesame seeds, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting.
- 2
In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until evenly combined and no clumps remain.
- 3
In a separate bowl, whisk the eggs, melted butter, apple cider vinegar, and warm water until smooth.
- 4
Pour the wet ingredients into the dry and stir vigorously until a thick, sticky dough forms. Let it rest for 2 minutes so the psyllium can absorb moisture and firm up.
- 5
Scrape the dough into the prepared pan, smooth the top with a wet spatula, and sprinkle with sesame seeds. Score a shallow line down the center if you like a defined crust split.
- 6
Bake for 40 to 45 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. Tent with foil after 30 minutes if it browns too fast.
- 7
Lift the loaf out using the parchment and cool completely on a wire rack before slicing into 12 pieces — this prevents a gummy texture.
Tips & notes
- Use whole psyllium husk powder, not the fine-ground supplement kind, which can turn the loaf purple or dense. Brands vary, so the crumb color may shift slightly — this is normal and harmless.
- Store wrapped at room temperature for 2 days, refrigerated for up to 1 week, or freeze pre-sliced for up to 3 months. Toast slices straight from frozen for the best texture.
- For a sandwich-friendly loaf, slice thinner into 14 slices; toast before serving, as this bread shines warm and crisp rather than fresh and soft.
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Frequently asked questions
- How many carbs are in keto almond flour bread?
- Each slice has 1.5g net carbs (3g total carbs minus 1.5g fiber), along with 195 calories, 7g protein, and 17g fat. This recipe makes 12 slices from one 9x5-inch loaf.
- Why does my almond flour bread turn out dense or gummy?
- The most common causes are slicing before the loaf has fully cooled and underbaking the center. Always cool completely on a rack, and bake until a toothpick comes out clean — psyllium-based breads need the full bake time to set.
- Can I make this keto bread dairy-free?
- Yes. Swap the melted butter for an equal amount of refined coconut oil or light olive oil. The macros stay nearly identical and the bread still rises and toasts well, with a slightly different flavor.
