Almond Flour Bread Keto And Paleo

Leftovers keep well in the fridge for several days, and you can also freeze this tasty bread for a few months. This delicious bread comes together quickly and smells so good when it bakes. It has a pleasantly neutral taste, making it the perfect canvas for sweet or savory toppings. It is also very filling! You can bake a loaf on the weekend, then keep it in the fridge and toast a slice or two for your meals throughout the week.

Ingredients

You’ll only need six simple ingredients to make this tasty keto bread. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in almost all of my recipes, this one included. Refined coconut oil: Virgin coconut oil is OK if you don’t mind a coconut flavor. And melted unsalted butter works too. Apple cider vinegar: The vinegar reacts with the baking soda and helps the bread rise. You won’t taste it in the bread. And if you use baking powder instead of baking soda, you can omit it. Kosher salt: Or use just a pinch of fine salt. Almond flour: I use blanched finely ground almond flour. My dad uses almond meal with no issues, so that’s an option too (but the bread might turn out coarser and drier). Baking soda: You can use gluten-free baking powder instead - see the discussion below.

Instructions

Making this almond flour bread is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You simply mix all the ingredients by hand in one bowl. I like to start with the liquid ingredients, then gradually add the flour. Next, you pour the batter into a greased loaf pan. Use a small 8-inch pan, not a standard 9-inch one. You can also line your pan with parchment paper for easier removal of the bread. Bake the bread until set, 30-40 minutes at 350°F. Let it cool, then slice it into 16 slices.

Expert tip

How long you need to bake the bread depends on your oven. When I first started making this recipe, I used an old oven and baked this bread for 45 minutes. I have since moved, and in my new oven, it only takes 30 minutes! Oven temperatures do greatly vary. So I suggest you start checking after 30 minutes.

Frequently asked questions

Variations

You can turn the basic almond flour bread into herb bread by adding ½ teaspoon each of garlic powder, oregano, and thyme. Or use 1 teaspoon Italian seasoning. In this case, olive oil will be a good option in terms of the fat you use. You can also make it sweet by adding 1 ½ teaspoon of stevia glycerite (equals ½ cup sugar), 1 teaspoon of vanilla, and 1 teaspoon of cinnamon. In this case, you can use virgin coconut oil for a slightly sweet coconut flavor, or unsalted butter.

Serving suggestions

For breakfast, I toast this bread and spread it with homemade walnut butter or with keto chocolate hazelnut spread. Or just with sweet butter! It’s also very good with soft-boiled eggs. For lunch, I use it to make avocado toast, a Swiss-and-ham sandwich, or a cream cheese and smoked salmon sandwich. Sometimes I use this bread to make keto grilled cheese. It truly is a versatile keto bread that goes with any topping you like.

Storing leftovers

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, and wrap each slice individually in plastic wrap, then put all the slices in a Ziploc bag. When ready to eat, I briefly heat a slice in the microwave or toast it. Like most low-carb breads (90-second bread is a good example), this bread improves dramatically when toasted and buttered, so it’s a good idea to go through this extra step.

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