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The Best Almond Flour Bread Recipe - Keto, Gluten-Free & Delicious

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Bread
Cuisine: Gluten-Free
Calories: 177
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. Spray generously with cooking spray.
  2. In a large bowl, whisk together almond flour, baking powder, baking soda, and salt until combined.
  3. In another bowl, whisk eggs until frothy, then add honey, olive oil, and apple cider vinegar. Mix until smooth.
  4. Combine wet and dry ingredients using a spatula. Fold gently until a thick, cohesive batter forms—do not overmix.
  5. Transfer batter to prepared loaf pan and smooth the top evenly.
  6. Bake 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. 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.