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Keto Almond Flour Bread Recipe

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Soft, sliceable keto almond flour bread that bakes up golden, slightly nutty, and not at all eggy. Perfect for sandwiches, toast, or a quick low-carb snack. This recipe is super detailed to help avoid common mistakes like soggy middles or overly dense texture. Beginner-friendly and made with pantry staples.

Ingredients

Scale

  • 2 cups super-fine blanched almond flour (not almond meal)

  • 4 large eggs, room temperature

  • 2 tablespoons melted butter or refined coconut oil (cooled)

  • 1 teaspoon baking powder (fresh)

  • 1 tablespoon psyllium husk powder (optional but recommended)

  • 1 teaspoon apple cider vinegar

  • 1/4 teaspoon salt

Instructions

  • Preheat the Oven to 350°F (175°C). Position the oven rack in the middle.

  • Prepare the Pan: Grease a 9×5-inch loaf pan or line with parchment paper.

  • Mix Dry Ingredients: In a large bowl, whisk together almond flour, baking powder, psyllium husk powder (if using), and salt. Mix well to remove clumps.

  • Whisk Wet Ingredients: In a separate bowl, whisk eggs until uniform, then add melted (and cooled) butter or oil and apple cider vinegar. Whisk until smooth.

  • Combine Wet and Dry: Slowly mix the wet ingredients into the dry ingredients using a rubber spatula. Stir until a thick, sticky batter forms. Don’t overmix.

  • Transfer to Pan: Spoon batter into the prepared pan. Smooth the top with a wet spatula for an even surface.

  • Bake: Bake for 30–40 minutes. Start checking at 30 minutes. A toothpick inserted into the center should come out clean or with just a few crumbs.

  • Cool Properly: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely — at least 40 minutes — before slicing.

Notes

  • Use only blanched almond flour, not almond meal — it affects the texture.

  • Room temp eggs help the batter mix better and rise more evenly.

  • Let the melted butter or coconut oil cool before mixing or it will cook the eggs.

  • Psyllium husk powder improves texture but is optional. If using whole psyllium husk, triple the amount and blend it to a powder first.

  • Don’t skip cooling — cutting too early makes the bread fall apart.

  • Best knife for slicing: bread knife or serrated knife.

  • Store covered at room temp for 2 days, fridge for 1 week, or freeze sliced.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-almond-flour-bread/