Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)

This delicious almond flour bread comes together in under an hour, no yeast or rising time required, and is a perfect low carb bread for breakfast, tea, or anytime you want bread. Sweetened with a hint of honey, it’s also gluten-free, dairy-free, grain-free, Keto and Paleo, but no one would care! Make this easy quick bread recipe today – your family will be asking for seconds!

Jump to:

• My Love for Bread
• Quick Bread for an Easy Loaf Anytime
• The Best Low Carb Bread
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutes:
• No Almond Flour? Make Your Own Almond Meal in 5 Minutes!
• How to Make Almond Flour Bread (Step by Step):
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Gluten-Free Breads You’ll Love:
• Bake a Loaf Today!
• Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)

My Love for Bread

If you’ve been following this blog for a while, you’ll know how much I love homemade bread. In fact, the last year I’ve been experimenting with plenty of recipes and I’ve made so many different types of bread.

Mostly, I’ve made plenty of yeast bread – from this fluffy gluten-free white bread (that’s become a huge hit at home), to soft buckwheat bread, to soft gluten-free dinner rolls, to this gorgeous rosemary focaccia bread, and even this delicious gluten-free pizza crust.

Quick Bread for an Easy Loaf Anytime

While baking bread and watching the yeast work its magic as the dough miraculously doubles in size is usually very therapeutic for me, there are days when I’ve either:
(1) run out of yeast; or
(2) don’t have the time or patience to wait for the bread dough to rise.

On those days, I turn to baking a loaf of quick bread (which doesn’t include yeast and instead uses baking powder for leavening). A few favorite quick bread recipes on the blog include our easy honey oat bread, and this absolute best gluten-free banana bread.

The Best Low Carb Bread

I also get that while bread plays an essential role in our lives (I mean, I wouldn’t be able to live without bread!), there are days when low-carb breads would definitely be welcome.

Especially if you’re diabetic or insulin-resistant (and can’t risk your blood sugar spiking after just a few slices of bread), or simply prefer not to have to breathe in and hold your breath just to be able to pull on your favorite pair of high-waisted jeans.

I get it. And that’s why you’re gonna love this low-carb almond flour bread.

Why This Recipe Works:

• Low Carb: Instead of using a traditional wheat flour (as you would for making regular bread) or even a gluten-free all purpose flour blend, this almond bread is made with a base of finely ground blanched almond flour, shredded coconut, resulting in a low carb bread recipe that is has a cake-like/typical quick-bread texture.

• Protein-Rich: This quick bread is also high in protein thanks to the almond flour and the eggs, and it will keep you full for hours.

• Moist: Eggs play an essential role in this recipe to bind the ingredients together in this low carb loaf, give the batter rise, and keeps it moist! Say goodbye to dry, cardboard-like bread forever!

• No Kneading Required: No kneading or rising time required, this almond bread uses baking powder as a leavening agent to help the bread rise.

• Ready in Under an Hour: All you need is just 10 minutes of hands-on time, and then let the oven do the work – you can make an entire loaf from scratch in just 50 minutes!

• Totally Gluten-Free, Dairy-Free, Keto and Paleo: Most importantly, this almond bread is totally gluten-free, dairy-free, Paleo, and can also be made Whole30 (if you leave out the honey). The wholesome ingredients in this recipe mean that even those who have Celiac disease or have gluten or lactose intolerances, or simply on a Keto diet or Paleo diet can still enjoy it without any worries!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free almond flour bread recipe.

(For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutes:

• Coconut Oil: I always prefer to use refined coconut oil because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.

• Honey: I’ve used just a bit of honey in this recipe to lend a little sweetness to the bread. You can also use agave nectar or maple syrup if you prefer. Alternatively, if you don’t want any sweetener at all, you can leave out the honey completely.

• Apple Cider Vinegar: In this case, the apple cider vinegar combines with the baking powder to leaven the bread and help it to rise (once baked, the bread is almost double in size compared to the size of the batter before baking). If you don’t have ACV, you can use white wine vinegar too.

• Eggs: In this case, eggs play a fundamental role in this recipe for binding the ingredients, helping the batter to rise, and adding moisture. For best results, I would use the 8 large eggs that this recipe calls for. However, if you wish to use less egg yolks, simply replace a few of the whole eggs with egg whites instead (2 egg whites for each whole egg). If you wish the reduce the number of eggs used, you could possibly replace 3 to 4 eggs with aquafaba or an egg-replacer.

• Shredded Coconut: Make sure to use unsweetened shredded coconut (the more finely shredded the better). If you want to use coconut flour instead, use only 2/3 cup coconut flour as coconut flour absorbs a lot more moisture than shredded coconut.

• Almond Flour: I used blanched almond flour (basically flour made from almonds without the skins) in this recipe, but you can also make your own homemade almond meal (finely ground almonds). Just bear in mind that almond meal will result in a darker bread since almond meal includes the reddish-brown almond skins. 

• Baking Powder: Since this almond bread does not use yeast, the only leavening agent is baking powder, which is essential for creating a fluffy final texture, so make sure you include it! If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

No Almond Flour? Make Your Own Almond Meal in 5 Minutes!

If you don’t have access to almond flour, don’t worry!

You can simply replace the almond flour by making your own finely ground almond meal at home! All you need is 5 minutes, a blender, and a fine-mesh sieve.

Go check out my tutorial for making your own homemade almond meal.

How to Make Almond Flour Bread (Step by Step):

1. Preheat and Grease

Preheat oven to 300F (150C), adjust baking rack to the middle position, and grease a 8″ x 4″ loaf pan.

(You may also line with loaf pan with parchment paper if you prefer for easier removal of the loaf once baked).

2. Whisk Oil, Honey and ACV

In a large mixing bowl, whisk melted coconut oil with honey and apple cider vinegar.

3. Add Eggs

Add the beaten large eggs and whisk well until you get a homogeneous yellow mixture.

4. Prepare Batter

Add the dry ingredients (unsweetened shredded coconut, almond flour, salt and baking powder) to the bowl with the wet ingredients, whisking well until you get a liquid batter.

(Don’t worry if the batter seems too liquid, it’s actually meant to be that way!).

5. Transfer Batter to Pan and Bake

Pour batter into the prepared loaf pan, and bake for 40 to 45 minutes, until golden brown on top and a toothpick inserted in the middle comes out clean.

6. Let Cool

Allow the bread to cool for at least 10 to 15 minutes in the pan, before running a butter knife or a spatula around the edges and removing the loaf from the pan. Finally, allow the almond flour bread to finish cooling to room temperature on a wire rack.

7. Slice and Enjoy!

Slice into the cooled almond bread and enjoy!

Dish by Dish Tips/Tricks:

• Use a Metal Loaf Pan: I highly recommend using a metal loaf pan to ensure that the almond bread gets nicely browned on all sides (using a glass or ceramic pan may result in the sides and bottom being soggy instead of golden brown and crispy).

• Make Buns: If you want to make small buns instead of a whole loaf, simply divide the batter between the cavities of a standard muffin mold. Bake at 300F for 20 to 25 minutes until the muffin buns are golden brown on top and a toothpick inserted in the middle comes out clean.

• Make Your Own Almond Meal: If you don’t have blanched almond flour on hand, but do have whole almonds, you can make your own homemade almond meal in just 5 minutes!

Recipe FAQs:

Other Gluten-Free Breads You’ll Love:

• Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
• Fluffy Low Carb Buns (Gluten-Free, Dairy-Free, Paleo)
• Easy Honey Oat Bread (Gluten-Free, Dairy-Free)
• Soft Fluffy Gluten-Free Bread (Dairy-Free)
• Soft Gluten-Free Dinner Rolls (Dairy-Free)
• Rosemary Focaccia Bread (Gluten-Free, Dairy-Free)
• Easy Gluten-Free Naan Bread (No-Yeast, Dairy-Free)
• Gluten-Free No Knead Bread (Dairy-Free)
• Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
• The Best Gluten-Free Banana Bread (Dairy-Free)
• Amazing Gluten-Free Sandwich Bread

Bake a Loaf Today!

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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