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!
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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.Â
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
8 eggs is a crazy amount of eggs for this type of bread. I made two loaves – First loaf I used 5 eggs plus one banana – cant taste the banana, but it keeps it moist without making the loaf taste too eggy or like gratin – it didnt crumble / break apart. Second loaf I used 4 eggs – turned out more like a heavy cake, but with a lovely consistency / density – this also did not break apart. I didnt try 8 eggs. The only real complaint I have about this recipe is flavour – its lacking a little. I recommend adding a pinch of nutmeg and cinnamon – just a pinch, you dont want to really taste it much, just use it to add a little more depth to the flavour.
Hi Lily, most grain-free breads rely a lot of eggs to hold the baked goods together since there is no gluten in the flour. However, like you mentioned, using bananas is a great way to provide moisture and to hold the bread together. Thanks for letting me know that you experiments worked! Adding nutmeg and cinnamon sounds good, thanks for the suggestion! And thanks so much for stopping by dear!
I am excited to try this. I have it in the oven right now. I used only 7 eggs since that is what I had on hand and dropped down to about 1/4 cup of coconut flour. I left out the honey and I added 2 TBSP of fresh minced Rosemary. Added a little garlic powder to the top and sent it into the oven. Plan to eat this with the chicken I have in the crockpot. This is gonna be Yummy!
Hey Janel! Thanks for swinging by and trying out this bread! How did it turn out in the end? Hope it went beautifully with the chicken!! 🙂
Yummy this sounds really good. Never tried this before, thanks for sharing this..
Simon
Most Welcome Simon!
I have just put this in the oven with a few changes. I used two eggs and 2 egg whites only. 2 TBL butter, but if i had either baby food prunes(works great) or applesauce I would have used that instead and 1/3 cup Coconut flour. I am a bit skeptical about this bread. I refuse to believe even in a medium size loaf pan your bread came out looking like that. Did you double the recipe for photo? I know that there is absolutely no way my bread is going to look like this. Hopefully it takes good.
I followed your recipe, it turned out perfect! Smelt like cake yum but tasted savoury and my whole family love it. Thanks for the recipe, I shall definitely be making it again.
I was wondering can you use less butter? Maybe substitute half for something else. If so what would you recommend?
Hi Allison, I’m pretty sure you can substitute butter with coconut oil without any issue! Hope that helps 🙂 Also, I’m so glad your whole family loved the bread!
how much butter is used, it’s not listed int the ingredients
Hi Carol, yep it’s listed in the ingredients list: 1/2 cup + 2 tablespoons of butter is what you’ll need 🙂
Hi, this bread looks delicious. Is it posible to use baking soda instead of baking powder? thanks
Hi Patricia, yes you can replace the baking powder with half the amount of baking soda. Hope this helps!
Hello Felicia,
I just baked this bread, it tastes really good. However; I think there’s too many eggs, they altered the taste to a kind of “gratin” like taste, I only used 7. Do you think i can use only 4 eggs??
Thank you
Hi Majda! Thanks for your note! I was out of town during the weekend and only just am replying to your comment! I would say use at least 5 eggs because the eggs are what hold the bread together.. 4 eggs might be too little and the bread could break apart easily. Let me know your thoughts!
Hi sorry I have gone over the ingredients multiple times and do not see anywhere a measurement for “coconut flour” only desicated coconut. Could you tell me how much coconut flour to add to the recipe listed.
Thanks for your time
Hi Holly, thanks for dropping by! When I made this recipe I used desiccated coconut, so since coconut flour is a lot denser and absorbs much more water than desiccated coconut, I suggest you use 1/3 to 1/2 cup of coconut flour, depending on the consistency of the batter. Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time. Hope this helps! All the best dear!
I made this in little mini loaf pans. I found it a little dense like you said. So I sliced the little loafs thin, brushed the slices with olive oil and roasted until lightly browned then turned down the heat and let them stay until crunchy. The result is a cracker that is excellent plain or with a dip or spread.
Hi Edith! Thanks for sharing your experience with me! The cracker you made sounds so good!
Hi Felicia!
I tried your recipe today and it was so good! I made it with a 1/2 cup of apple sauce and 2 tbsp of butter instead of all butter, and 4 eggs and 3 flax egg substitute. I found that I had to bake it for about 15 minutes longer, but still turned out great! Next time in going to make it a little more sweet.
I was also wondering if you had instagram? I want to post it on my page, but give you the credit.
Thanks!
Chantal
Hi Chantal!! So happy the bread turned out well for you 🙂 Thanks for letting me know about the substitutions you made. Yes, I do have instagram (@felicialimhz). Thank you! 🙂
just made the bread. Do you have calorie count ? I sub coconut oil for butter. But everything else is the same . Thank you jill
Hi Jill!
Hope you liked the bread! Unfortunately I don’t have the calorie count for the recipe, so sorry about that!
Hi Jill,
Download MyFitnessPal app to your phone. It’s free and you can add any recipe and it counts the calories and all the nutrients. It’s a great app.
Felicia I am making the bread today 🙂 I am sure it will be perfect as I love all the ingredients :):)
Hi Joanna! I hope you’ll love the bread! 🙂
What is desiccated coconut?
Hi Kathy, it’s similar to shredded coconut
Hi Felicia,
I really like this bread. The first time I made it I used Bob’s Red Mill Coconut Flour and Almond Meal and followed the recipe exactly (I didn’t add the honey because I didn’t want it to be sweet). When it came time to put it in the pan I couldn’t pour it in, so I added about a quarter cup of water and still couldn’t pour it, so I spooned it into the pan. It still turned out very well. It was a little crumbly to me, so the next time I made it I used 1/2 cup coconut flour and 3/4 cup almond flour and added 1/2 cup flaxseed meal. I like the taste much better and it is less crumbly. I’m going to try your Almond Flax Bread next.
Thanks for the recipe. I gave up flour and sugar about 3 months ago because I was getting dangerously close to having diabetes. Eliminating those 2 things brought my A1C back to normal and also lowered my cholesterol.
Hi Ronda! Thank you so much for your feedback! Coconut flour tends to be different according to different brands, so if it’s too dry next time you can use dessicated coconut to replace the coconut flour. I hope you’ll like the Flax Almond Bread! A friend of mine loves it so much she makes one loaf a week to replace normal bread.
My mum has diabetes but giving up flour and sugar has helped her bring her A1C down too… I’m praying hard that it will help her to reverse diabetes totally! Thank you so much for your comment – I really appreciate knowing the recipes help other other people!
This has become my mainstay recipe for Coconut Bread, which I substitute for wheat bread as this toasts really well and one loaf gives me a week’s worth of breakfasts – made in one go!!. But as I really like coconut, I make it with the addition of a cup of shredded coconut + 2/3 cup coconut milk – which gives it a real nutty coconut flavour. Note: Coconut flour absorbs alot of moisture, more than the equivalent flour or desiccated coconut – so if too dry, I would lessen the coconut flour content and make up the difference with desiccated or shredded coconut, OR add some coconut milk till mixture is a batter rather than dry.
Hey Trisha! thanks so much for your feedback! so glad you like this recipe! You’re exactly right about coconut flour – and because coconut flour can vary from brand to brand – the most important part of making any recipe is to use a bit less first, and add accordingly until the correct texture is achieved! 🙂 Thanks for stopping by again!
I have a question. What kind of coconut flower do you use to make the best bread? This looks great. I can’t wait to try it.
Hi Karen! I’m based in Argentina where coconut flour is not common so i usually use dessicated coconut in replace of it.