Description
A perfectly textured, golden almond flour bread that’s gluten-free, keto-friendly, and packed with protein. This simple, foolproof recipe yields a deliciously moist and tender loaf with just the right amount of natural sweetness.
Ingredients
Scale
- 2½ cups almond flour (super-fine or blanched)
- 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 (or coconut oil)
- 1 tablespoon apple cider vinegar
- Cooking spray (for greasing pan)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. Spray lightly with cooking spray.
- In a large bowl, whisk almond flour, baking powder, baking soda, and salt for 30–45 seconds to aerate and combine.
- In another bowl, whisk eggs, honey, olive oil, and apple cider vinegar until fully emulsified and smooth.
- Pour wet mixture into dry ingredients and fold gently with a spatula until a thick, cohesive batter forms. Avoid overmixing.
- Transfer batter to the loaf pan, smoothing the top evenly.
- Bake 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely for at least 30 minutes before slicing.
Notes
Store wrapped in parchment paper at room temperature for up to 3 days or refrigerate for 6–7 days. Freeze for up to 3 months. For a keto version, replace honey with monk fruit or erythritol. Always cool before slicing to maintain structure.
- Prep Time: 10 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: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 68mg
Keywords: almond flour bread, gluten-free bread, keto bread, low-carb baking, paleo bread