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Easy Keto Almond Bread (Low Carb & Gluten Free)

A keto almond bread recipe that tastes so good with only 1.1 grams of net carbs per serving! This keto bread recipe is so good and has an amazing texture. With this recipe, you’ll never have to miss bread on the keto diet again!

keto almond bread

 

Tips, tricks and swaps

This recipe is already quite easy, but here are a few ideas you can try as well:

  1. If you do not have eggs on hand, or you do not want to use eggs in this recipe, you can replace the egg with a flax egg.
  2. If you want to make this bread more moist, then you can add 3 tbsp of Greek yogurt to the recipe. Add it to the dough when mixing.
  3. If you’re one who likes a more tangy bread, then you can add 3 tbsp of milk kefir to the recipe to add some tanginess.
  4. This is an almond flour bread, however, if  for whatever reason you would like to use coconut flour instead, remember that you cannot directly swap almond for coconut flour. You have to use half amount of coconut flour for this recipe.  
 

 

Ingredients to make low carb almond bread

To make this recipe, here are the ingredients you will need:

  • 2 ¼ cups fine almond flour
  • ¼ cup coconut flour
  • 2 tsp glucomannan powder
  • 1 tbsp active yeast
  • 1 tbsp Erythritol
  • 2 tbsp butter
  • 1 cup warmed almond milk
  • 1 large egg, optional
  • ¼ cup warmed water

 

How to make keto almond bread

To start, gather all of your ingredients and preheat the oven to 350F.

Then in a mixing bowl, combine all the dry ingredients.

Next, combine the yeast, Erythritol, warm milk, and water in a separate bowl. Let it stand for 15 minutes.

Once the time is up, fold the dry ingredients into the wet ingredients and stir until the mixture comes together.

Pour the mixture into a greased loaf pan and bake the bread for 40 minutes.

Cool on a wire rack before slicing and serving. 

low carb almond bread

 

How many carbs are in this almond flour bread?

This is a very low carb bread which is great for you if you enjoy bread and you’d like to enjoy a couple of slices without guilt. This particular recipe, only contains 1.1 grams of net carbs per serving.

 

How to store

This almond bread can be stored in the fridge in an air tight container for 3 -4 days. If you’d like to freeze the bread, freeze the slices individually in ziplock backs for up to 1 month.

When you’re ready to eat it, reheat in the microwave. 

 

How to make in an instant pot

This recipe an be made both in an oven and in an instant pot. To make it in an instant pot, simply follow the above instructions, then pour 2 cups of water in your instant pot, insert the trivet and place the bread loaf pan on the trivet. Cook for 1 hour at high pressure

 

Keto almond flour bread FAQs

What does it taste like? – Almond flour retains much of the flavor of almonds which means that the bread is mildly sweet. The best part is that is is not eggy as it is not loaded with eggs. 

What is glucomannan powder? – Glucomannan is a natural, water-soluble dietary fiber extracted from the roots of konjac plant. 

Can almond meal be substituted for almond flour? – Yes. In that case use 25% more almond meal. E.g If 2 1/4 cups of almond flour was used in the recipe, swap out for 2.8125 cups of almond meal.

Is this recipe gluten free? –Yes. This recipe is made with all gluten free ingredients and therefore it is gluten free.

 

More keto bread recipes

Easy Keto Almond Bread

Easy Keto Almond Bread

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A keto almond bread recipe that tastes so good with only 1.1 grams of net carbs per serving! This keto bread recipe is so good and has an amazing texture. With this recipe, you’ll never have to miss bread on the keto diet again!

Ingredients

  • 2 ¼ cups fine almond flour
  • ¼ cup coconut flour
  • 2 tsp glucomannan powder
  • 1 tbsp active yeast
  • 1 tbsp Erythritol
  • 2 tbsp butter
  • 1 cup warmed almond milk
  • 1 large egg, optional
  • ¼ cup warmed water

Instructions

  1. To start, gather all of your ingredients and preheat the oven to 350F.
  2. Then in a mixing bowl, combine all the dry ingredients.
  3. Next, combine the yeast, Erythritol, warm milk, and water in a separate bowl. Let it stand for 15 minutes.
  4. Once the time is up, fold the dry ingredients into the wet ingredients and stir until the mixture comes together.
  5. Pour the mixture into a greased loaf pan and bake the bread for 40 minutes.
  6. Cool on a wire rack before slicing and serving.
Nutrition Information:
Serving Size: 1 slice
Amount Per Serving: Calories: 68Total Fat: 5.8gSaturated Fat: 1.8gCholesterol: 6mgSodium: 38mgCarbohydrates: 2.3gNet Carbohydrates: 1.1gFiber: 1.2gSugar: 0gProtein: 2g

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