Description
This almond flour bread recipe redefines gluten-free baking — light, moist, and perfectly sliceable with a nutty flavor and golden crust. Packed with protein, low in carbs, and easy to make, it’s ideal for keto, paleo, and gluten-free diets.
Ingredients
Scale
- 2½ cups almond flour (blanched, finely ground)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 large eggs (room temperature)
- 1½ tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Cooking spray for greasing
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. Spray generously with cooking spray.
- In a large bowl, whisk together almond flour, baking powder, baking soda, and salt until combined.
- In another bowl, whisk eggs until frothy, then add honey, olive oil, and apple cider vinegar. Mix until smooth.
- Combine wet and dry ingredients using a spatula. Fold gently until a thick, cohesive batter forms—do not overmix.
- Transfer batter to prepared loaf pan and smooth the top evenly.
- Bake 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then lift using parchment and cool on a wire rack for 30 minutes before slicing.
Notes
For a keto version, replace honey with erythritol or stevia. Store bread wrapped in parchment paper at room temperature for 3 days, refrigerate up to 7 days, or freeze for 3 months. Always cool completely before slicing for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 177
- Sugar: 3g
- Sodium: 169mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: almond flour bread, keto bread, gluten-free bread, low-carb bread, paleo baking