Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
This easy keto bread recipe is perfect for anyone looking for a low-carb, gluten-free alternative to traditional bread. With a light, fluffy texture and a subtle nutty flavor, it’s great for sandwiches, toast, or even as a side to your favorite meals. Best of all, it’s yeast-free, making it quick and easy to whip up with just a few simple ingredients!
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Cuisine: Keto, Low-Carb, Gluten-Free
Prep Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings: 12
Why You’ll Love Making It
- Soft & Fluffy Texture – Unlike some keto breads that turn out dense, this version is light and airy, making it perfect for toast or sandwiches.
- No Yeast Needed – Skip the proofing process and get this bread ready in under 40 minutes!
- Gluten-Free & Low-Carb – Made with almond flour instead of wheat flour, this bread is keto-friendly and packed with nutrients.
- Simple Ingredients – Everything you need is likely already in your pantry.
- Versatile – Use it for sandwiches, top with avocado, or toast it with butter for a delicious low-carb breakfast.
Ingredients
- 1 ¾ cups almond flour – A gluten-free and low-carb flour that gives the bread a tender, slightly nutty taste.
- ¼ teaspoon salt – Enhances the flavor and balances the sweetness.
- ½ teaspoon baking soda – Helps the bread rise and keeps it light and fluffy.
- 5 large eggs – Essential for structure and moisture, eggs help bind the ingredients together.
- ¼ cup + 1 tablespoon olive oil, melted – Adds moisture and richness to the bread, keeping it soft. You can also use melted butter or coconut oil.
- 1 tablespoon maple syrup – Helps activate the baking soda. This does not make the bread sweet and can be substituted with a sugar-free alternative.
- 1 teaspoon apple cider vinegar – Reacts with the baking soda to create air pockets, making the bread rise better.
Free
MINESTRONE COOKBOOK
Grab your FREE cookbook with our
10 Favorite Minestrone Soup Recipes
Instructions
Step 1: Preheat & Prepare the Pan
Preheat the oven to 180°C (350°F). Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the paper for extra non-stick protection.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the almond flour, salt, and baking soda until evenly distributed. This prevents clumping and ensures the baking soda is well incorporated.
Step 3: Whisk the Wet Ingredients
In a large mixing bowl, beat the eggs, olive oil, maple syrup, and apple cider vinegar until smooth. Make sure the eggs are well whisked to help the bread achieve a lighter texture.
Step 4: Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until fully combined. Avoid overmixing, as this can result in a denser texture. The batter should be smooth and slightly thick.
Step 5: Bake the Bread
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool & Slice
Once baked, remove the bread from the oven and let it cool in the pan for at least 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing to prevent crumbling.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent and would require a completely different ratio of liquid ingredients. If you need a nut-free option, try sunflower seed flour as a 1:1 substitute.
How can I make this bread dairy-free?
This recipe is already dairy-free since it uses olive oil instead of butter. However, if you want a richer flavor, you can swap it for melted coconut oil or avocado oil.
