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!
My Love for Bread
If you’ve been following this blog for a while, you’ll know how much I love 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 soft fluffy gluten-free bread (that’s become a huge hit at home), to soft gluten-free dinner rolls, to this gorgeous rosemary focaccia bread, and even this delicious gluten-free pizza crust.
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 using baking powder for leavening) – and a big favorite on the blog is our easy honey oat bread, or this absolute best gluten-free banana bread.
The Perfect Low Carb Bread
Today, I’m sharing another super easy quick bread – one that was originally published on this blog in April 2014, but I’m now updating 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.
Made with a base of almond flour (or almond meal!), shredded coconut, and eggs (lots of them!), this almond flour bread is a low carb loaf that is has a cake-like texture, and is totally gluten-free, dairy-free, Paleo, and can also be made Whole30 (if you leave out the honey).
A beautiful loaf comes together in just 50 minutes, and this quick bread is protein-rich thanks to the almonds and eggs, and it will keep you full for hours on end!
Ingredients You’ll Need:
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, and since 8 eggs are required, I wouldn’t recommend substituting all of them. 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.
How to Make Almond Flour Bread:
1. Preheat and Grease
Preheat oven to 300F (150C), adjust baking rack to the middle position, and grease a 9×5-inch loaf pan.
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 eggs and whisk well until you get a homogeneous yellow mixture.
4. 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).
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.
7. Slice and Eat
Slice into the loaf and enjoy!
Dish by Dish Tips/Tricks:
- 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:
To store, wrap the cooled bread in plastic wrap and then keep in the refrigerator for up to 5 days.
To freeze, wrap the cooled 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.
Other Bread Recipes You’ll Love:
- 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
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!
Print
Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
- Prep Time: 10 mins
- Cook Time: 40 mins
- 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 9×5-inch 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). 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 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.
Storing: To store, wrap the cooled bread in plastic wrap and then keep 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.
Adapted from: Nourished and Nurtured
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.
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: almond flour bread, low carb bread
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!