Almond Flour Bread

Rocco Fuhrman

A light, fluffy, and flavorful almond flour bread that’s simple to make. Perfect for low-carb, keto, and gluten-free diets, with no eggy taste or dense texture.

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Prep Time 10

Cook Time 35

Total Time 1 15

Servings: 10 slices

Course: Bread, Side Dish, Snack

Cuisine: American

Calories: 175

Ingredients Method Notes

Ingredients

For the base

5 large eggs at room temperature
5 tbsp olive oil or use melted butter or coconut oil
1 tbsp maple syrup acts as a natural acid and mild sweetener
1 tsp apple cider vinegar helps activate the baking soda for lift

Dry ingredients

1.75 cups super fine almond flour
0.5 tsp baking soda reacts with vinegar to help the bread rise
0.25 tsp salt enhances flavor and balances sweetness

Method

Preheat your oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper for easy removal.
In a large mixing bowl, whisk the eggs until slightly foamy. Add olive oil, maple syrup, and apple cider vinegar. Whisk until smooth.
Add almond flour, baking soda, and salt to the wet mixture. Stir with a spatula until fully combined. The batter should be thick and slightly fluffy.
Pour the batter into the prepared loaf pan. Smooth the top and bake for 30 to 35 minutes, or until golden and a toothpick comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool for another 20 minutes before slicing.

Notes

Best enjoyed toasted. Store in the fridge for up to a week or freeze slices for longer storage. White wine vinegar can substitute apple cider vinegar if needed.

Nutrition Facts

(per serving)