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A low carb bread that is simple to make and baked with almond flour. Delicious sliced and toasted for breakfast.
As with most low carb breads, the psyllium husk powder gives it more of a bread texture and takes away any “eggy” taste that some breads have. I separate the eggs and whisk up the egg white as I find it helps give the bread a less dense texture.
To be completely honest, this low carb bread recipe is one that I just stumbled across as I needed an almond loaf bread slice for another project that I am working on. Without my usual care on putting a recipe together for the blog, I threw everything in a bowl and just “guessed”, spread in a baking tin and baked it.
The bread was delicious and when munching a slice, thought to myself “this is blog worthy”. So once again, I had to try to remember what I did! That is such a bad habit of mine that I need to break in 2018. There’s recipes that I create for the blog, which are written down, thought out, tried and tested with notes as I go along. Then there are recipes that we eat when I say “meh, throw something together”. Often these are delicious, and I then struggle trying to make them the same again. There is still a chocolate cake that I need to recreate. What was I thinking? I clearly remember the Chief Taster requesting a cake, I threw something in a bowl and it was one of the best cakes we had eaten. Can I remember the measurements? The number of eggs? Nope. Oh well, it’s on the list of things to try again!
I made delicious French toast (aka “eggy bread” for the British) with this bread a day after making it. One of the downsides of a low carb bread is that it can end up a bit moist after being kept in the fridge. I dipped a couple of slices of the low carb bread into beaten egg, fried it in butter and voila! A yummy breakfast was had!
Almond Flour Bread
Ingredients
- 3 cups Almond flour
- 3 medium Eggs separated
- 1/4 cup Melted Butter
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Apple cider vinegar
- 1/2 cup Boiling water
Instructions
- Preheat the oven to 180C/350F degrees.
- Grease and line a 2lb loaf tin with parchment paper (if you have a 1lb tin you could reduce the ingredients OR, bake some rolls with any left over dough).
- In a bowl, add the almond flour, baking powder, salt and psyllium husk power. Mix well.
- In another bowl, mix the egg yolks and melted butter together (I use a whisk)
- Add this mixture to the dry ingredients and stir well.
- Add the apple cider vinegar and stir thoroughly.
- In another bowl, whisk the egg whites until stiff. Fold them into the bread mixture.
- Add the boiling water, ¼ cup at a time until you have a light dough. (You may not need all the water so add a bit at a time to prevent a soggy dough).
- Bake for 30 minutes until firm.
Notes
Nutrition
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Hi, I tried the bread and it was pretty good but crumbled when you tried to eat it. Any idea what would cause that?
Thanks
Kayla
Perhaps you need more liquid in the mixture?
Can I ise almond flour itself, in lieu of regular flour in basic bread making?
Yes you could.
Do I have to use butter? Or can I substitute it? Thanks!
You could use coconut oil instead.
This bread was just what I was looking for. I made it to have a low carb bread with our soup and it was wonderful. Thank you for doing all the experimenting.
Thanks for your review! Glad you enjoyed it.
Hi!! I tried this recipe out for a friend who is allergic to gluten, so I halved the recipe, and it turned out horribly! I used all the ingredients, but it didn't rise at all and is pretty much just a long, flat biscuit, and tastes SUPER eggy. Any idea what could have gone wrong? Thanks!
It might be due to halving the ingredients and not getting the right ratio of egg to almond flour.
Add white vinger to the eggs and a very lil hemalya salt and you will see the difference. No Eggy trace at all
Great tip!
Hi Angela,
Was wondering if you have used ground almonds for this recipe, instead of almond flour, or are they both the same thing? Do confusing, online they have almond flour, almond meal, almond powder, and they all look the same except for the extra fine almond flour...???
I used almond flour which is essential ground almonds with the shells removed. Almond meal is ground almonds with the shells still on. I'd buy bags of ground almonds from Aldi in the UK which is exactly the same as almond flour. Just a name really.
I can’t use apple cider vinegar, bc my husband has an inflammatory response to anything fermented. Is there something else I could do to get a rise?
How about lemon juice?
Hi Angela,
I just tried this recipe, it tastes pretty good but I did not get a good rise on it. I only used 1\4 c of the boiling water and maybe my egg whites were to stiff. Any suggestions? Thank you.
Linda
Hi Linda, Perhaps add a bit more apple cider vinegar for an extra lift?
Hey there, I have never used Psyllium husk powder, I use flaxseed meal. Can I substitute? I am clueless. for health reasons and must avoid gums, starches, sugar and oils., I am gluten free & butter is good. I totally get the remembering ingred. amounts, I leave try to jot them down as I go. Thank you for this recipe, it looks so wonderful.
Hi, you could but it won't be quite the same as psyllium husk powder makes the mixture more of a dough/bread-like consistency. Happy baking!
How about wheat germs? I don’t want to have to buy the psyllium husk powder just for that. It’s not cheap.
That might work. I also am wondering about ground chia seeds too.
Hi Angela. I am new to all this and have been wanting to make some of your delicious low carb bread. I was just reading your recipe and noticed that it calls for psyllium husk powder. Just wondering if you know that some folks have an allergy to this. Its not very common but it does exist. Its the same ingredient as in Metamucil. Pretty much like a peanut allergy. Imagine by surprise when I ended up in the hospital after ingesting psyllium. Im just wondering with so many people on the keto diet if there shouldn't be a possible food allergy noted somewhere. People are we well aware of peanut allergies but I feel they should also be informed. Thank you for your time. I hope you find this helpful.
Thanks for the information.
Hi Angela and thanks for the recipe....look forward to trying! I so emphasize (sp??) with you about creating something in the kitchen, thinking as you do it that of course you will remember everything, and then blip...no you don’t. My husband loves to compliment me to people about my cooking, only to end with the sad report that I usually cannot duplicate the dish. So when I fix something, his (wonderful) responsie is often...will you be able to do it again??? It is a funny part of the creative process, isn’t it. Anyway, soooo appreciate all your low carb grain free efforts that make us so happy so often!! Happy New Year, Linda B
Lol! Glad someone else understands my pain too! Happy New Year and wishing you a fabulous 2018!