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 Homemade 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 Quick Breads You’ll Love:
- Bake a Loaf of Gluten-Free Bread Today:
- Other Low Carb Recipes You’ll Enjoy:
- Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
My Love for Homemade Bread
If you’ve been following this blog for a while, you’ll know how much I love homemade bread. In fact, over the last few years 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. It’s the perfect low carb alternative to regular bread.
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this easy almond bread recipe are easy accessible at the local grocery store (nothing fancy required!).
- Easy to Make: No yeast, kneading or rising time required, this recipe for almond flour bread uses baking powder as a leavening agent to help the bread rise. 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!
- Low Carb & Protein-Rich: Instead of using a traditional wheat flour or gluten-free all purpose flour blend, this quick almond flour bread is made with a base of finely ground blanched almond flour and shredded coconut, resulting in a perfect low carb bread recipe that is has a cake-like/typical quick-bread texture. This quick almond bread is also high in protein thanks to the almond flour and the eggs, and it will keep you full for hours.
- Tender, Moist and Fluffy: Eggs play an essential role in this recipe to bind the ingredients together in this low carb loaf, give the batter rise, and gives it a soft, moist and fluffy texture! Say goodbye to dry, cardboard-like bread forever!
- 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, Paleo diet or low-carb 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). You can also use another vegetable oil (such as olive oil, avocado oil, sunflower oil etc). 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, and since 8 whole eggs are required, I wouldn’t recommend substituting all of them. If you want to use less yolks, simply replace the egg yolks with egg whites instead. 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 in this recipe, but you can also make your own homemade almond meal. 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 recipe 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, or prefer not to buy it because it can get pricy, don’t worry!
You can simply replace the almond flour by making your own finely ground almonds (almond meal) at home! All you need is whole almonds, 5 minutes, a high-speed blender or food processor, 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 an 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 almond flour 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 gluten-free almond bread to finish cooling to room temperature on a wire rack.
7. Slice and Enjoy!
Slice into the cooled almond flour bread and enjoy!
Dish by Dish Tips/Tricks:
- Use a Metal Loaf Pan: I highly recommend using a metal loaf pan to ensure that this almond flour quick 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!
- Optional Add-Ins: You can easily jazz up this basic almond flour bread by adding chopped nuts, raisins, chocolate chips, flax seeds or chia seeds if you like.
Recipe FAQs:
To store, wrap the cooled almond bread in plastic wrap or place it in an airtight container and then store in the refrigerator for up to 5 days.
To freeze, wrap the cooled almond bread in plastic wrap and freeze for up to 3 months. Let the frozen loaf thaw overnight in the refrigerator before warming it up slightly in the oven and then slicing.
Yes you may. Just bear in mind that almond meal will result in a darker bread since almond meal includes the reddish-brown almond skins, while blanched almond flour does not.
Yes, almond flour will rise with baking powder. However, given that almond flour is denser compared to normal flour, having a larger proportion of liquids/moisture in the batter (eggs in this case) will help the almond bread acquire a lighter and fluffier texture.
Other Gluten-Free Quick 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)
- 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 of Gluten-Free Bread Today:
Other Low Carb Recipes You’ll Enjoy:
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!
PrintLow Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
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 and Paleo, but no one would care!
Ingredients
- 1/2 cup + 2 tablespoon coconut oil, melted and cooled
- 1 tablespoon honey
- 1 1/2 teaspoons apple cider vinegar
- 8 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 1 1/4 cup blanched almond flour (or almond meal)
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Instructions
- Preheat and Grease: Preheat oven to 300F (150C), adjust baking rack to the middle position, and grease a 8″ x 4″ loaf pan.
- Whisk Oil, Honey and ACV: In a large mixing bowl, whisk melted coconut oil with honey and apple cider vinegar.
- Add Eggs: Add the beaten eggs and whisk well until you get a homogeneous yellow mixture.
- Prepare Batter: Add the unsweetened shredded coconut, almond flour, salt and baking powder, whisking well until you get a liquid batter (don’t worry if the batter seems too liquid, it’s meant to be that way).
- 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.
- Let Cool: Allow the almond flour 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.
- Slice and Eat: Slice into the loaf and enjoy!
Notes
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). You can also use another vegetable oil (such as olive oil, avocado oil, sunflower oil etc). 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, and since 8 eggs are required, I wouldn’t recommend substituting all of them. If you want to use less yolks, simply replace the egg yolks with egg whites instead. 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 in this recipe, but you can also make your own homemade almond meal. 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 flour 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.
Storing: To store, wrap the cooled almond bread in plastic wrap or place it in an airtight container and then store in the refrigerator for up to 5 days.
Freezing: To freeze, wrap the cooled almond flour bread in plastic wrap and freeze for up to 3 months. Let the frozen loaf thaw overnight in the refrigerator before warming it up slightly in the oven and then slicing.
This post was originally published in April 2014, but has since been republished to include newer photos, step-by-step process shots, clearer instructions and ingredient notes. The recipe has been tweaked slightly to make it dairy-free as well.
Adapted from: Nourished and Nurtured
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: almond flour bread, low carb bread
Hello, once I had all the ingredients mixed together they sort of solidified? And it didn’t rise or cook correctly. Any ideas why ?
Hi Angie, was your coconut oil melted when you mixed the ingredients in? It could be that if you’re in winter time and your room temperature is cool, the coconut oil might have solidified because of that.
This sure was good and so easy. Due to health issues, my niece is GF with dairy restrictions so I’m always searching for ways to bake and cook recipes that the entire family will enjoy without making her feel “different” all the time. Family style IS family style with recipes like this one. Thank you so sharing. I forgot to get the coconut so toyed with substitutions I had in my pantry…cassava? tapioca? oat? I ended up using 2/3 additional almond flour. I tasted it 15 minutes out of the oven and thought it was too much oil, HOWEVER by dinner time it was magically wonderful! Can’t wait to make it with all the proper ingredients….Thank you again.
★★★★★
Hi Mary, you don’t know how happy it makes me to hear that your niece and your whole family can enjoy this almond flour bread together, so she doesn’t feel “different” all the time. I totally understand what you mean because my husband is GF with dairy intolerances and it’s always nice to have something that everyone can eat together. Thank you so much for taking the time to comment and let me know how it went. I hope to see you around the blog again sometime soon! Happy holidays to you and your family!
xx,
Felicia
Can I use Egg Beaters for this recipd?
Hi Rose! I believe you should be able to use Egg Beaters (since they are primarily made with egg whites). Hope it works, and would love to hear how it goes if you do make this almond flour bread! Happy weekend!
Good morning Felicia,
You know how I have always loved eating bread whether on its own or with a rich spread of different variety of bread spreads.
This low-carb almond quick bread is just perfect for me for a change from the normal yeasted bread where I have to provide time for its rising. With almond in flavour and honey to sweeten, makes this a wonderful treat to eat this bread on its own. I love it and am planning to do another loaf this week.
Have a blessed day!
Mum
★★★★★
Hi mummy! I think you’re going to love this bread – and it tastes great whether you toast it or not! Let me know how it goes if you make it later! 🙂
Where can I find the nutritional values? Respectfully, Dee Dee
Hi Dee Dee,
if you scroll down to the bottom of the recipe card (which is at the bottom of the post), you’ll be able to find the nutritional values there.
Hope this helps, and see you around the blog again sometime soon!
I followed this recipe exactly and my loaf ended up about half the height of the one in your picture and, unfortunately, it mostly tastes like eggy coconut. (I did use extra virgin coconut oil because that was all I had.) Any tips?
Hi Vira, so sorry to hear that your loaf didn’t rise.
A few thoughts: what size loaf pan did you use? My loaf pan was 9×4/9×5 inches so if you used a bigger pan it will be wider in size and naturally not rise as much. Secondly, is your baking powder expired? if so, the bread will not rise. And yes, extra virgin coconut oil has a much more pronounced coconut taste, so that will result in tasting very coconut-y.
Perhaps check if your baking powder works in other baked goods too (if not throw it away and get a fresh packet). Also using a smaller pan will always lead to a higher loaf (prettier in my opinion too!). I also always recommend using refined coconut oil for its neutral taste.
Hope this helps dear!
xx,F.
Hi! Can I replace coconut oil with Peanut oil?
Hi Anusha! Yes I believe that shouldn’t be an issue! Hope you enjoy this loaf!
Good morning Felicia,
I have been following your blog pretty closely and I particularly love how you keep improving on your blog by updating and modifying some earlir recipes in addition to adding new recipes for the benefits of your followers who use your recipes.
I really appreciate you and all your contributions to the communtity 🙂
Love you,
Mum
★★★★★
Hi mummy! Makes me so happy to hear that the modifications are useful and of value!! 🙂 Thank you for your support always!!
Absolutely delicious. I had large eggs so I used only 7. My hubby loved it, also. I will make this again.
Hi B, this makes me so happy to hear!! Glad that you and your hubby loved this, it’s a super easy bread that never goes wrong!
My version of the ingredients list does not mention coconut flour at all. But in your description of what to do with the ingredient is does. WHat gives. That’s just to many eggs to waste over a typo.
Hi Kandi! I’m so sorry to hear that! And my apologies, it was a typo. I actually used shredded coconut, and not coconut flour in the end. I’ve already corrected the post so thank you for pointing it out, I appreciate it!
I made this following the recipe exactly. It’s very similar to what I have been buying from a local bakery for $12 a loaf! Yahoo! Thanks for posting. This will make a great starting point for a little experimentation. I’m thinking cinnamon.
Hey Lee!! So glad you enjoyed the recipe, and hopefully it’s cheaper than buying a $12 loaf! Cinnamon sounds good too… I should try making a cinnamon loaf one day!