If you’re in the mood to put a new bread recipe into your repertoire, may I humbly suggest this almond bread? It’s simple to make, the texture is subtle but firm enough to stand up to whatever sandwich fillings you’d love to throw in between two slices, and it’s phenomenal toasted with just a slather of butter or even some jelly or jam!
This bread is also gluten-free and keto, so if you’re still keeping those New Year’s Resolutions, you’re in luck!
Ingredients for almond flour bread
You just need five:
- 2 cups almond flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 7 tablespoons unsalted butter, melted and cooled
- 6 room temperature eggs
If you want to make this into a quick sweet bread, just add in two teaspoons of honey, granulated sugar, or – for darker, more caramel-y taste – coconut sugar.
How to make almond flour bread (almond flour bread recipe)
Once you’ve gathered your ingredients, the recipe is pretty straightforward:
- Preheat oven to 375 degrees.
- Fit a 9.5×5 bread loaf pan with parchment.
- In a large bowl stir together the almond flour, baking powder, and salt. Reserve.
- Divide eggs and egg whites into two large bowls.
- Whisk the egg yolks, reserve.
- Using a handheld blender, beat the egg whites on high speed until they form soft peaks, about 3 minutes.
- Pour the beaten egg yolks into the dry ingredients, and stir well to combine.
- Working in 2 batches, fold the egg whites into the bread batter.
- Spoon the mixture into the prepared bread pan.
- Smooth with an offset spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Place the bread pan on a cooling rack for 5 minutes.
- Remove the bread from the pan and let cool completely on the rack.
Almond flour bread storage
If you want the bread to keep for more than a few days, freeze it. Just wrap it tightly in plastic wrap, put it in a freezer bag, and date it. It will store well for up to three months. And when you want to reheat it, just thaw in the refrigerator overnight. Then, wrap it tightly in aluminum foil, and refresh the bread in a 350 degree oven for 20-25 minutes, or until warmed through.
Recipes and Tips:
61 Different Types of Flour (The Definitive User’s Guide)


Almond Bread
This almond bread is simple to put together and works for both sweet and savory meals!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: Total time with cooling, 1 hour and 20 minutes
- Yield: 16 servings 1x
Ingredients
2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
7 tablespoons unsalted butter, melted and cooled
6 room temperature eggs
Instructions
Preheat oven to 375 degrees.
Fit a 9.5×5 bread loaf pan with parchment.
In a large bowl stir together the almond flour, baking powder, and salt. Reserve.
Divide eggs and egg whites into two large bowls.
Whisk the egg yolks, reserve.
Using a handheld blender, beat the egg whites on high speed until they form soft peaks, about 3 minutes.
Pour the beaten egg yolks into the dry ingredients, and stir well to combine.
Working in 2 batches, fold the egg whites into the bread batter.
Spoon the mixture into the prepared bread pan.
Smooth with an offset spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Place the bread pan on a cooling rack for 5 minutes.
Remove the bread from the pan and let cool completely on the rack.
Notes
To store: Once cooled, store the bread in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
- Serving Size: 1
- Calories: 153
- Sugar: 0.1g
- Sodium: 138mg
- Fat: 13.3g
- Saturated Fat: 4.2g
- Carbohydrates: 3.6g
- Fiber: 1.5g
- Protein: 5.1g
- Cholesterol: 75mg
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