This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.

Almond Flour Bread

almond flour

flaxseed meal

eggs

almond milk

olive oil

baking powder

salt

Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.


Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.


Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.


I made these into muffins, and used chia seed instead of flax seed because that's what I had on hand. I also added about a teaspoon of cinnamon and one of stevia powder, and 2/3 cup of blueberries. Great muffins! Lots of protein, and perfect for my reactive hypoglycemia diet as well as my daughter's gluten free diet. It's a keeper.

Ok, made it a second time!  This time I followed the recipe exactly, except i was short 1/4 cup almond flour so substituted coconut flour and I only had 3 eggs on hand so used a tad extra almond milk. And I shaped it as a loaf this time, again,  it was great! I might add some rosemary next time? With the olive oil that might be nice.

This recipe is excellent. My family says it tastes akin to cornbread, but it doesn't fall apart like cornbread does. Works great as sandwich bread, and I've been making it every week or so for specifically that purpose, or just as a snack with cream cheese. Very filling and a great low-carb option that still has some fiber! One of the few recipes I was able to find that didn't involve beating egg whites, which when I first made this I did not have access to a beater. 

This may be obvious (though it wasn't to me) that the default 8 servings will not nearly be enough to fill a bread pan, or at least my bread pan. Had to go with the 16 servings option at the top there. 

I have been using psyllium husk to add fiber to other breads, but have not tried it with this recipe. For a more fiber rich alternative, some or all of the flaxseed meal could probably be substituted for psyllium husk if you've got it!

Try adding more liquid (olive oil and milk) if your bread ends up really dense and hard to chew. I added an extra 1/4 cup of each and the batch turned really fluffy and delicious. My girlfriend will finally eat it!

I made this exactly as shown.  It was a very dry dough and I figured more liquid should be added, but went ahead with it. The top was crumbly, but I allowed it to cool 10 minutes as stated. When I dumped it out...it completely fell apart...crumbly.  However I did taste it and it does taste like a thick hardy bread. I will try this again, and add more almond milk

Fantastic Gluten Free No Carb Bread!
I made this bread exactly as described in the recipe except I used almond meal (basically ground almonds) instead of almond flour which doesn't have the almond skins.  It really turned out great, better than I expected! I am not sure why another baker found the recipe too dry because I was worried that it was too wet. The picture also shows a square shaped bread but I used a loaf pan as in the recipe. The result was very "bread-like." Good sliced and toasted with butter and jam, good with peanut butter, or cream cheese and smoked salmon. I had several non gluten free friends and my husband try it and they all liked it too. Thank you so much!

I made this exactly as instructed and was pleasantly surprised how moist &amp; delicious it came out.  The dough is more like a batter when it was all mixed &amp; used parchment paper in the loaf pan for easier extraction. The loaf took 30 minutes in my oven, it was golden brown &amp; a knife inserted came out clean.  I will make this again &amp; again.  I plan on trying to sweeten it a tad since I want to have this with my morning tea.  Thanks to the original poster!

The recipe was easy to make. The bread looked amazing once I took it out of the oven. But Looorrrddddddd, I can't eat this . This has the worse taste I've ever put into my mouth. I tried to put peanut butter on it and fruit to make it taste better and it didn't help at all. Seriously, please.... find another recipe! Don't waste your money buying the ingredients to make this. The pictures look great, but it taste like butt.

I had to double the recipe to fill up the loaf pan. But it turns out great. So great that the dog ate it when no one was looking!

I cut this recipe in half because you never know how these things will turn out when you're the first one :)  Since I cut it in half, I made three mini loaves and cooked them about 25 minutes. Moist for almond bread and perfect for a low carb way of eating.

This bread is WONDERFUL! I had just about given up finding an almond flour recipe I liked. After trying 5 others, I decided to try one more. I am SO glad I found this one. I was so anxious to make it but I didn't have flax meal, searched and found out 1/3 cup applesauce can be used as a substitute for the flax meal. This bread is delicious! It doesn't rise high, but that's ok, I'll just double the recipe and adjust the cooking time, good old knife test works great to see if it's done. I can't thank you enough for this recipe. I have real problems with grains of any kind, but especially wheat, had to stop eating that a long time ago. Seeing the high prices of grain free products, I decided to start finding recipes. This one is a life saver. I miss having sandwiches on real bread, and this is like having real bread. This one does NOT taste eggy like some of the ones I've tried that asked for 5 to 6  or more eggs. Let it completely cool before cutting, then it doesn't crumble. Had to try a piece while hot and I put some bacon grease on it, a touch of salt, and OMG, it was heaven! Thank you, thank you, thank you again for this.

I made this exactly as written as I had never used almond flour before and it turned out pretty good (true rating 3.5 stars) As it was baking, it smelled very eggy, like a breakfast casserole. Now, I like breakfast casserole but not as bread. To my surprise, the taste is quite neutral. Does not rise and has the consistency of banana or zucchini bread. Being neutral in flavor it would be very easy to add spices for a savory bread or fruit and nuts for a sweeter version. So I like the potential to use it as a base and add to it which I will do,

This bread is delicious!  Firm texture slices as thin as you like.  Parchment paper does make it easier to get out of the pan.  Done it with and without.  Try with cheese or peanut butter on top. I recommend tightly wrapping in plastic wrap after completely cooled.

Simple and delicious. Very similar to cornbread but fills that high carb void for those who miss bread. I followed the recipe exactly except I beat my eggs before adding them.

I made his recipe as directed but  I did add a little honey. I served it to guests and they loved it! It’s a winner!

Very dense and filling! Not a bad substitute for bread

This is ok, just not what I was hoping for. It's too eggy and that makes the crust tastes like scorched eggs. If I cut the crust off it's better, This does NOT toast well, when toasted it just tasted like burnt eggs.

I've made this as is a number of times with great success. Works great sliced/toasted with some eggs for a huge protein boost in the mornings. The recipe also takes add-ins very well.  I've made a sweet version with cinnamon and some honey and a spicy version with chopped jalapeño and cheddar cheese.

Wonderful recipe; the flavor actually reminds me of old fashioned corn bread. My family LOVED it. I served it with butter and unsweetened apple spread! Great!

Notes:  subbed the following: ground hemp seeds for flax seed, coconut milk for almond milk, romano for parm and egg whites for whole eggs.

I did and, the taste was good but, it didn't grow much. Can anyone help me why?? :(

I will definitely make this bread again - but I prefer coconut flour over flax seed, based on past experiences.  
For a holiday twist, I added the following organic ingredients:  coconut oil, stevia, cinnamon, raisins, pastured butter, and light agave syrup.  It turns the bread a beautiful brown, and definitely  gives it a sweet bread quality!!  
I love the straightforward layout of the ingredients provided.  I didn't even have to knead it - just used a tablespoon.  
I look forward to making it just as it's laid out!!

Great! Loved the crisp crust and the extremely moist and light, yet dense texture of the bread. I doubled the recipe, and used half eggs, half flax eggs; half coconut, half olive oil; and subbed ground, sprouted buckwheat groats for just under 1/3rd of the almond meal (which I ground, not-so-fine, myself) instead of almond flour. Because I used so much more flax, I had to cook it for an extra 10 mins, as it was still very wet inside. I let it rest for 15 or minutes in the pan, and when took it out and I knocked on the bottom, it sounded deep and hollow. Ready! Next time, I'll use half the oil and will try using all flax egg, to make it vegan. (Because this was SUPER moist with the extra flax, I'm guessing I'll be able to reduce the egg by 1/4 and oil by half, so only 6 flax eggs and 1/8c coconut oil for a double recipe.)

I made it exactly as instructed and it turned out perfectly.  A robust flavor and it's exactly what I wanted for toast.  I'll make this again.

Loved it. I agree that it's a batter, not a dough. The only replacement I made was that I used un-sweet coconut milk in place of almond milk. Very easy to make and turned out great.

I doubled the recipe but used 6 jumbo eggs. I also used a half cup of Half and Half cream in place of almond milk, and I added a tablespoon of honey. It was moist and delicious. Next time I may try poppyseeds in place of flaxseeds

Amazing. Has an amazing texture, density and flavor

Loved it! I do not cook, bake, etc. Very uncomfortable in the kitchen ... but I just got a new house (and kitchen) and thought I would give it a try. I was looking for a wheat-free recipe and this one fit the bill. I followed the directions exactly.  It easily came out of the pan. Next time, I will double it -- as suggested by some others -- but this smaller size was perfect to discover the taste of the bread. Thank you for giving me some confidence in the kitchen.

I made this recipe and added a little garlic powder, onion powder, and Rosemary. I LOVED it, and I'll be making this bread often.

I was looking for a higher protein gluten free bread and this is delicious.  it's not a bread that you would be able to make it into a sandwich as the dough doesn't rise much. I love the taste of the bread plain

I made this exactly as written. Very easy... cooked for just 30 minutes. It's a little dry but the flavor is good. Had it with almond butter and some paleo raspberry blueberry jam. Delicious!

Mine came out nice and moist. I did use paleo baking powder, which is a mixture of baking soda, cream of tartar, and tapioca starch. It does create more of a batter than a rough but it bakes up nice.

I doubled the recipe , added a tbsp of Whrat Gluten and 2 TBSP of Heavy Cream Powder

The loaf baked up moist and nicely browned.  It does have a slight eggy taste, as do all almond flour bread recipes. It is bland, which the addition of herbs, grated cheese or more salt may address. Flat loaves could be the result of old baking powder or too large a loaf pan. I will try the recipe using apple cider to compare .

This is really good bread. It's hard to believe that it doesn't have any flour in it. I added a tiny bit more oil to it and that made it extra moist. I also doubled the recipe to make a bigger loaf. I definitely will be making this again.

It is the most delicious recipe I've ever tasted. My husband was forced to cut down on carbs or take insulin. I found myself glued to the internet.  My husband is a bread fanatic. 

Well he's always asking me to make him your recipe. He loves it!

I added solid veggie oil, added 1 egg white beaten to just before it gets hard, and top with dried onions, poppy &amp; sesame seeds! 

Making twice as much. Not sure about cooking time. But I'll let you know.

Thank you!

Vicky

Better than most almond bread recipes online: it seems that so many people do not know that bread is not cake, so they add butter and other useless things. This recipe with olive oil is a lot better if you really want to make bread.

I took away a star for texture and a star for blandness, however it was very moist. Needs more flavor. I will make it again and make some changes.

I made this as directed then put sesame seeds on the top. It turned out perfectly. This is something I will make frequently for a nutritious, tasty, gluten free staple.

Did not taste very good. Thought it would be  the size of normal bread so I could toast it

I did not have flaxseed or baking powder. I just added an extra egg, almond meal and a teaspoon of yeast and it still turned out fine.

Love this recipe and make it at least weekly. I substituted ghee for the olive oil and slightly increased the baking powder and it makes for a great sandwich bread or sometimes we even warm it up and add some raw honey for a quick sweet snack. I only wish it was a little lighter as mine tends to be a bit of a heavier bread.

It’s a good bread. No issues with dryness, it’s a moist bread. I will make a double batch for taller bread. I have to make my own baking powder so I don’t know if that’s why it doesn’t rise or if it’s the nature of the ingredients. Will continue to make (have made 3 batches so far).

This is a terrific recipe.  Only change I made was to replace half of the olive oil with melted butter. Very moist and my family enjoyed the taste.  Would also be ideal as previously stated, if it were a muffin with whatever you wanted to add to it, and a bit of stevia.

Followed the recipe exactly and it turned out great! Delicious with butter and a bit of jam. I'll definitely be making this again!

This is quite good for being new to using almond flour.  It is moist and quite good.  A bit bland but what bread isn't without all the extra's on it.

Fabulous.  I had some almond flour and flax seed meal around so decided to make this though I have no problem with gluten. It is delicious.  It has a subtle delicious flavor of almonds and you can vaguely feel the almond meal in your mouth. So nice and complex.

So...made the first loaf last night and it's gone.  Today I tried the same recipe but substituted coconut oil for the olive oil and threw in some maple syrup.  Equally delicious as the first loaf but slightly sweet. You can, of course, play with the amount of maple syrup. I can think of many variations! A bit of jalapeño might work very nicely. And on and on. 

Overall, a fabulous recipe with lots of potential for variety.  Thank you!!!

This is the first time I've made bread with almond flour. I really like the consistency of the flour. The bread came out pretty good. I baked it in demi loaves in my air fryer. Saved this recipe as I will be making is again.

I made this twice and eliminated the Stevia the second time around.  An odd taste developed while chewing it.  The consistency was good like a very moist light bread.  Not too dense.  I will continue looking for another recipe to cook with less egg.  The technique of whipping the whites was cool to work with.  Could be a keeper with other egg based meals.

Trying to go low carb and thought I would try something different. I made this recipe exactly as the recipe states, using parchment paper in the loaf pan. I just had a warm slice and think it is delicious. It would serve as a great base for other types of bread, adding thyme, rosemary, garlic....or even adding blueberries or cranberries to change it up.  I will definitely be making this again.

I'm very impressed,  it turned out great.  I beat the eggs until foamy and light yellow and then added the rest of the ingredients ,  that helped it to be more tender (I was afraid it was gonna be too dense). I also decreased the salt to 1/4 tsp after reading the reviews, great advise. The batter was pretty wet, just like a quick bread batter.

Thank goodness for the review saying dough is more like batter.  I added 1/4  c. extra almond milk. Also added 1 T chia seeds, 1 T flax seeds,  a sprinkle of onion powder and 1 T Italian herbs for a savory taste. Turned out great! Good consistency.

I made it, and sprinkled tyme and oregano on top before putting it into the oven. It gave it a more foccacia taste. Also, I greased the loaf pan with butter. Delicious!

Made a double batch in a 9X9 glass pan with a layer of parchment paper. Didn't have the flax so I used hemp hearts. Also used thinned coconut cream instead of almond milk. Turned a lovely golden brown after the 40 mins, left it to sit for the 10 mins. Had a nice light crust, fluffy but not too fluffy, moist but not too moist. Like a light corn bread. Not super crumbly though. Just all around a versatile and delicous bread!

I have made it twice in two days. It looks like and feels like real bread. It is a little eggy, even though I reduced the  eggs to 3 instead of 4. However, I love that I can now incorporate bread in to my low carb diet.

This is a good, basic recipe for almond bread.  I'm gluten-free, and this satisfies my desire for a slice of bread now and then. Nice, dense texture, and good taste.

I just made this...so good! I replaced the almond milk with heavy cream and added a little vanilla extract. I am looking forward to making it again- super easy

I made this bread and it was amazing. The recipe is simple and the ingredients are commonly found in my kitchen. I used this bread to accompany a homemade chicken soup. It was firm. I didn’t have a loaf pan so I used I flat pan for baking cookies. The bread was flat and it needed less time in the oven and it was fun. You just had to break the bread with your hands. There are however some aspects to take into consideration for next time after following the recipe step by step and without any changes in the ingredients used: 1) it was a little too salty for my taste so I will use less salt next time. 2) it was too eggy for my taste. I will see what I can do differently next time. May be adding three eggs instead of four? 3) I want to try some herbs and spices. I think it will go very well with italian spices. Mmm some oregano or basil.

Awesome easy-to-make recipe, and very tasty! I have never baked bread before so I am quite pleased with the results. Like  most people, I doubled the recipe. Doubling the recipe is a must if you want to fill a 9" x 5" inch pan. I also started to beat the egg whites with a mixer and then added the other ingredients to the mix. I think this made my bread fluffier. Will make again, and looking forward to trying different types seasoning.

I doubled the olive oil and unsweetened almond milk.  More like a batter than a dough butt baked okay.  Does smell eggy and a little crumbly.  I may eat it as toast or for a grilled cheese but in my opinion, not the greatest taste or substitute for a bread you would use for a sandwich.  Will not attempt to make it again.  Will stick to my Sara Lee Delight Multigrain bread.  Only 13 net carbs for 2 slices and I usually only eat one! Gonna try a low carb Everything bagel recipe next!  Here is a picture of half my loaf!

This one is a keeper. I trusted that the tiny changes will hold and they did: a saltier instead of sweet bread, whole flax seeds instead of ground ones, chia seeds just for the heck of it, and duck grease instead of oil. DELICIOUS!

Recipe was easy to follow.  I actually made my own almond flour and it turned out nicely.

Super simple and excellent result. Toasts well even though the loaf size is more like a dessert bread (think banana bread or pound cake size).

Love it! So tasty. Definitely recommend adding the teaspoon of cinnamon. I didnt have flaxseed meal, someone has suggested using a 1/3 cup of unsweetened apple sauce and that was great.

Next time I will double up so it rises a little more. My first time making this and I'm generally new to bread. SUPER filling.

Did come out tasting rather good. my loaf pan ended up being too big for the amount the 8 servings made. I will definitely try and make the 16 servings one. I suggest using parchment paper instead of oil, my loaf got stuck in one section and ended up in several pieces. Def try it out, tastes good.

Great recipe. I made it exactly by the recipe. Except doubling salt (sea salt) by accident. I  really liked how it turned. Since on I will be using  double amount of sea salt. Also, I will double amount of the batch to make the loaf more full. I sprinkled some coriander seeds on the top before baking.

Easy to do, (even I could do it) and taste nice

I've made this several times. I make it exactly as stated on the recipe and it comes out perfect every time. 

It tastes amazing plain. It tastes a lot like corn bread if served with butter and honey. :)

My keto son thought it was ok and the rest of us thought it was horrible. To be fair we just dont like the taste of almond flour. I wont be making it again

I made this bread yesterday and followed the recipe exactly except that I thoroughly beat the eggs before adding them, I used a brand new can of baking powder as I heard that it loses potency fast, light olive oil and natural almond flour (it's darker in color.) I could barely wait until it had cooled down before trying it and I was in bread heaven! It's light, moist, and the texture is somewhat like a whole grain bread. Sorry, no photo because it didn't last past breakfast this morning.

I made this but changed the almond milk and used half n half instead.  It turned out really moist and held together perfectly. Tomorrow i'm going to add some grated cheese and garlic.

It looked great, good consistency and easy to get out.  I just did not like the taste at all.

I tried this recipe in my brand new bread machine. It came out great, just like the picture. Next time I will try using bread machine yeast in place of baking powder.

I made it. Was a little dry. I just started using almond and coconut flour and finding it it dryer and need more liquid than regular flour. I did add some blueberries in it, which added a little moisture and taste.

Tastes okay, but doesnt rise much for me. Not at all like pictured.  Half the size as a regular piece of bread.

Dry and tasteless.  Had to pile on the butter to make it palatable.

Fantastic recipe, as is. Note: You cannot rate any grain-free recipe as compared to a loaf of yeast bread. They are entirely different (I imagine that is the source of dissatisfaction behind some of the less-than-great reviews).
That said, this came out of the oven and was slathered in Kerigold butter - very yummy!  Dark with a mild, nutty flavor (not “eggy” like others I’ve tried), with a fairly dense-but-moist texture.
Once cooled, made a perfect base for an open-face tuna sandwich. Thin slices hold up, but flavorful enough for thick.

Its low carb. Bread doesn't taste good low carb.  But, it helped with my bread craving.  I toasted it and buttered and used natural peanut butter for a delicious treat.

It was very light bread. Added 1/4 cup of almond milk and an extra tablespoon of oil. Turned out great.

This was my first try at bread with almond flour. I followed some suggestions in the comments and the texture was perfect. Just couldn't do the taste!!!

I made this exactly as written.  The instructions called the mixing results "dough".  I would call it "batter" .  I cooked it exactly as directed .. to the minute.  It was perfectly formed and done throughout.  It is a dense, moist bread which does not crumble when sliced.  It is high calorie and cholesterol but MY concern was the carb count.  I am diabetic.  This bread doesn't have much of a taste so I topped my slice with butter and just a tiny schmear of honey.  Delightful.  I will make it again.

Pretty but too eggy and taste was awful. I will try again with 1 less egg and extra almond milk, may add coconut flour too.

The recipe adjustment function on this site is broken. If you adjust the serving size the amount of flour in the recipe gets messed up.

I made this exactly to this recipe, and it turned out great. I love the simplicity and healthy ingredients.  But the reviewers who suggested lining the baking pan with parchment paper were right. I used baking spray and the bottom stuck.  I will make this again!

Surprisingly good!  Will definitely make it again

Being new to Gluten Free, the new eating challenges are interesting.  I also strive for a Keto diet without red meats.  Anyway, this bread was sooo easy to make and sooo delicious.  I substitute MCT oil for the olive oil, since olive oil breaks down above 100 degrees.  Also, I use a small loaf pan rather than the standard size.  It comes out perfect in 45 minutes.  In the morning I toast a slice in my toaster oven and then lay on the coconut oil... or butter.  Yum!

I didn't have any flax seeds or chia seeds, but I did have raw pumpkin seeds, which I turned in to 'meal' with my smoothie blender.  It is delicious!  Hot out of the oven with some ghee.  I'm in paleo heaven!

I made this twice to see if I got different results. I didn't. I've been baking for over 4 decades so I'm not a novice, but I am new to gluten free baking. So I wasn't sure what to expect.

1. the batter never forms a "smooth dough" so I figured that I didn't add enough flour. Though I did not add more before cooking as I wanted to see how it would turn out. 

2. the finished product never got higher than about 2" at the thickest part. Very disappointing for a loaf of bread. 

3. it tastes like cornbread, but not a very good cornbread

4. it's definitely moist. Too moist. Even the next day it was like a damp sponge. I didn't want to waste it so I sliced it thin, lengthwise, and baked it at 375 until it was completely dried out and VERY toasted. Then I put the toast in a food processor and turned it into crumbs. 

BONUS: it made the most delicious nutty flavored crumbs that I add to salads.

I just started a Kato diet and this bread is going to make it so easy! Like others it didn't fill the  pan but I'm going to play around with it. I don't really want to double the recipe because I want to make it much more net carbs. I'll try increasing the baking powder and then play around with the flour and eggs. But an awesome base! I already made a mini pizza with some and a grilled cheese sandwich! I think tomorrow I do raspberry muffins with the dough for breakfast!

I used all natural yeast in place of flax seed, added vinegar to corn starch to add volume, and topped with italian seasoning.  Delicious!

This bread was delicious!  Great warm or toasted with butter.  A little over 3 net carbs!  You can’t beat it.  I used coconut milk instead of almond because that’s what I had.

Thank you so much for this recipe. This bread is better than any gluten free bread I've ever tried, the consistency amazes me, it feels and looks like real bread, slices and toasts really well plus it's super healthy. The only reason I took off a star is because your measurement's weren't enough to fill my loaf pan and I grabbed the smallest loaf pan I could find. I would literally have to add 2 x more ingredients next time, and almond flour is not cheap around here, but am willing to make it again and invest in more almond flour because this is such good bread and healthy!

I do not have almond milk and thus I replaced with milk kefir and added 2 teaspoons of xylitol and 1 teaspoon of matcha powder for taste and flavor.

It was more like runny cake batter than dough. Because it was the first time making it I was super careful to follow directions and measurements exactly! Needless to say it does not look anything like the picture of the poster! I am not sure how you are supposed to make a sandwich out of something that’s barely 2” high. It definitely will not go in the toaster ! When I read the other positive results I wonder if the size of eggs have anything to do with the flop?

It is a nice option instead of store bought bread. For a
 Keto diet it is perfect.

The texture was good, it sliced well, but the flavor wasn't good, as the recipe is written. And I try and am satisfied with simple food.  
I think this recipe really needs something. Maybe if the flax seed was substituted with something with a better flavor, it would be worth making again. I think the flax seed even overpowered the almond flour somewhat.
I will look at more reviews and see how others modified it for better flavor.

almond flour bread

Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 1

Author : Honestly Fitness

Ingredients

Instructions

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