Breads/ Gluten Free/ Low Carb

Low Carb Almond Flour Bread

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. 

low carb bread

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.

low carb bread

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!

low carb bread

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!

5 from 2 votes
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Almond Flour Bread


Course: Bread
Servings: 14 Slices
Calories: 168 kcal
Author: Angela Coleby
Ingredients
  • 3 cups (300g) Almond flour
  • 3 medium Eggs separated
  • 1/4 cup (56g) Melted Butter
  • 2 tablespoons Psyllium husk powder
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Apple cider vinegar
  • 1/4 - 1/2 cup Boiling water
Instructions
  1. Preheat the oven to 180C/350F degrees.

  2. 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).

  3. In a bowl, add the almond flour, baking powder, salt and psyllium husk power. Mix well.

  4. In another bowl, mix the egg yolks and melted butter together (I use a whisk)

  5. Add this mixture to the dry ingredients and stir well.

  6. Add the apple cider vinegar and stir thoroughly.

  7. In another bowl, whisk the egg whites until stiff. Fold them into the bread mixture.

  8. 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).

  9. Bake for 30 minutes until firm.

Recipe Notes

Makes 14 slices

Nutritional Info per slice:  168 Calories, 15g Fat, 6g Protein, 5g Total Carbs, 3g Fibre, 2g Net Carbs

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6 Comments

  • Reply
    Linda K
    January 17, 2018 at 2:05 pm

    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

    • Reply
      Angela Coleby
      January 17, 2018 at 4:27 pm

      Hi Linda, Perhaps add a bit more apple cider vinegar for an extra lift?

  • Reply
    Laura
    January 15, 2018 at 2:05 am

    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.

    • Reply
      Angela Coleby
      January 16, 2018 at 4:58 am

      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!

  • Reply
    Linda B
    January 13, 2018 at 7:25 pm

    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

    • Reply
      Angela Coleby
      January 14, 2018 at 7:30 am

      Lol! Glad someone else understands my pain too! Happy New Year and wishing you a fabulous 2018!

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