Almond flour bread is a healthy alternative to wheat bread. Because it's grain-free, this recipe fits perfectly into gluten free, paleo, keto, and low-carb diets.
Article Index
- What is almond flour?
- Can I substitute almond flour for all-purpose flour?
- Can I make almond flour to use in the bread recipe?
- How long will homemade flour stay fresh?
- How to make bread with almond flour
- How should I store the paleo bread?
- Other low carb recipes with almond meal
- Recipe
Have you been eating grain-free for a while? If so, there’s a good chance that you’ve made almond flour recipes. However, not everyone knows the ins and outs of this particular low carb flour.
Before I explain how to make almond flour bread, I'll answer a few commonly asked questions about the flour.
What is almond flour?
Almond flour, which also goes by the labels “almond meal”, “almond powder”, or “ground almonds”, is made from blanched (skinned) almonds. The almonds are ground down to a fine powder until it is the consistency of regular all-purpose flour).
Almond flour has a slightly sweet, nutty taste that is delicious in baked goods. It works well in almond pancakes, paleo muffins, and this almond bread recipe.
Can I substitute almond flour for all-purpose flour?
As is the case with many other substitutions in baking, substituting almond flour for all-purpose flour can be done. However, it isn’t a simple cup-for-cup replacement.
Almond flour generally needs more binding ingredients (like eggs) than all-purpose flour. As a result, you may need to experiment to see how almond flour can be substituted into your recipe. An easy alternative is to find a recipe from someone who has already calculated the substitution.
Can I make almond flour to use in the bread recipe?
Yes! As a matter of fact, it’s very easy to make. One cup of almonds will produce approximately one cup of almond flour, so it’s best to buy almonds in bulk. Almonds come with the skin on or off (blanched). If the almonds you buy are not blanched, keep in mind that the texture of the flour will be more coarse.
Process the almonds in a food processor, pulsing one cup of nuts at a time for a minute or so. Or you can use a high-speed blender. Just don’t process too much or you’ll end up with homemade almond butter!
Blender Instructions:
- Place one cup of raw almonds into your blender. Blend on high for about 1 minute, watching the texture. When it looks like a fine powder, stop blending.
- Be very careful that you don’t overblend the almonds as that will turn them into almond butter instead.
Whichever method you use, don’t process more than one cup of almonds at a time. Otherwise, it will be more difficult to form a consistent powder.
If you notice any large clumps in the flour, run it through a sieve to separate the clumps.
How long will homemade flour stay fresh?
It should be stored in a well-sealed container and kept in a cool, dark place. Homemade almond flour should keep well for several months if properly stored.
If you prefer, you can also store the flour in a refrigerator or a freezer. Keeping it cold or frozen will help prevent the processed almonds from turning rancid.
How to make bread with almond flour
My paleo almond flour bread is a super easy recipe that uses only 6 everyday ingredients:
- Blanched almond flour
- Baking soda
- Salt
- Coconut Oil
- Eggs
- Apple Cider Vinegar
The process for making the almond bread is really simple. You just combine the dry ingredients and wet ingredients separately. Then the dry ingredients are combined with the wet ingredients. It couldn’t be easier!
In fact, this low carb bread recipe is probably the easiest keto bread you will ever make. And it doesn’t have an egg taste like so many others.
Just make sure you use almond flour vs almond meal if you want the best taste and texture.
How should I store the paleo bread?
After you make the recipe, you can store low-carb almond flour bread for one to two days at room temperature. Just be sure to cover it well with plastic wrap or keep it in a bread container. You can also store it in a refrigerator. If you store it in a fridge, it should stay delicious for up to one week.
You can even make several loaves at once for future use. Just wrap the keto breads tightly in parchment paper and store them in the freezer.
If you do make multiple loaves, slice the bread before you put them in the freezer. That way, you can easily grab only the number of slices desired later.
Frozen almond flour bread can be kept in the freezer for two to three months. So don’t make any more than you can use within 3 months.
Other low carb recipes with almond meal
This quick almond flour bread recipe is just one way to use finely ground blanched almonds. If you want to try other recipes, check out the following:
- Keto Almond Flour Waffles
- Almond Flour Biscuits – Paleo Low Carb
- Low Carb Tortillas Almond Flour Keto Wraps
- Paleo Cupcakes with Almond Flour
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Recipe
Almond Flour Bread
4.96 from 42 votes
An easy paleo keto bread made with almond flour. It's a simple recipe made with only six common ingredients!
Prep Time:10 minutes mins
Cook Time:45 minutes mins
Total Time:55 minutes mins
Course: Bread
Cuisine: American
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Servings: 16 slices
Calories: 129
Video
Ingredients
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs separated and at room temperature
- ¼ cup coconut oil melted if needed to liquify
- 1 teaspoon apple cider vinegar preferably raw unfiltered
Instructions
Preheat oven to 325°F. Grease an 8x4-inch loaf pan or line with parchment paper.
Combine the almond flour, baking soda, and salt in medium bowl. Set aside.
In large bowl, whisk together coconut oil, egg yolks, and apple cider. Add the almond flour mixture and stir just until combined. Wait 1-2 minutes before adding the egg whites. Spread into prepared loaf pan. For a fluffier bread, you can whip up the egg whites and fold them into the batter.
Bake for 40-45 minutes or until bread is golden brown and toothpick inserted near center comes out clean.
Allow to cool on wire rack for at least 15 minutes before removing from pan. Then cool completely. Can be wrapped and stored at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.
Notes
To avoid "Baker's ammonia," it's best to separate the eggs and add the egg whites 1-2 minutes after the vinegar and baking soda. The product of a reaction between baking soda and the proteins in egg whites can create an ammonia smell.
A green color can occur in the loaf if there’s a reaction between the baking soda and chlorophyl or chlorogenic acid in the almonds. To prevent it, you’d need to use less baking soda or add more vinegar. The color may not be pleasing to the eye but has no impact on quality or taste.
Nutritional data is based on slicing the bread into 16 equal sized slices.
Nuts or seeds can be added to the bread and sprinkled on top. Herbs and spices are also great additions.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 1slice | Calories: 129 | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 125mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Calcium: 37mg | Iron: 0.8mg
Additional Info
Net Carbs: 2g | % Carbs: 5.9% | % Protein: 14.7% | % Fat: 79.4% | SmartPoints: 5
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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