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Best Almond Flour Bread Recipe for Keto Diet: Low-Carb & Gluten-Free

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread
Cuisine: Gluten-Free
Calories: 177
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. Spray lightly with cooking spray.
  2. In a large bowl, whisk almond flour, baking powder, baking soda, and salt for 30–45 seconds to aerate and combine.
  3. In another bowl, whisk eggs, honey, olive oil, and apple cider vinegar until fully emulsified and smooth.
  4. Pour wet mixture into dry ingredients and fold gently with a spatula until a thick, cohesive batter forms. Avoid overmixing.
  5. Transfer batter to the loaf pan, smoothing 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 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.