Low Carb Almond Flour Bread
Low carb • Sugar-free almond flour bread — 35 minutes, eight slices
This is low-carb almond flour bread, not a bakery loaf. A pale round dough bakes in a parchment-lined pan into a golden dome that slices into soft rounds, like the photo. Thirty-five minutes. No sugar, no wheat flour.
Eight slices. Cool before you cut so the crumb holds.
Bake: 25
Slices: 8
Why you'll love this bread
- 5g protein per slice — almond flour and egg
- 2g net carbs — no wheat flour
- About 35 minutes, one round pan
- Pale dough, golden crust, soft slices, like the photo
- No boxed mix, no sugar
- It slices clean if you cool 15 minutes
Health notes
- Protein: Almond flour and eggs carry the slice.
- Lower carb than sandwich bread: No wheat. Close to keto at 2g net.
- Eight slices: Macros are per slice, not the loaf.
- Wheat flour or sugar will jump the carbs. Keep the dough almond only.
Key element — round pan, parchment collar
A flat loaf skipped the rise. Mix a thick batter, mound it in a parchment-lined round pan, and bake until the dome is golden, like the photo.
Diabetic-Friendly
Low Carb Almond Flour Bread
- Prep10 min
- Total10 min
- Calories140 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line a 6-inch round pan with parchment, like the photo.
- Dry. Whisk almond flour, flax, baking powder, and salt.
- Wet. Stir in eggs, oil, almond milk, and vinegar until thick and pale.
- Shape. Mound the dough in the pan. Smooth the dome.
- Bake. Bake 24 to 28 minutes until the top is golden. Cool 15 minutes. Slice 8 rounds. One slice is one serving.
Notes & Tips
- A 6-inch pan gives the round dome in the photo.
- Vinegar helps the rise. Do not skip it.
- The dough stays pale before baking. Color comes in the oven.
- Cool 15 minutes or the first slices crumble.
- Toast a slice if you want a crisp edge.
Variations & serving ideas
- Loaf pan: Bake 28 to 32 minutes.
- Everything seasoning: Sprinkle on the dough before baking.
- Wheat flour or sugar: Skip them. That is how carbs jump.
- Herb: Stir in 1 tsp dried Italian herbs.
- Cheddar: Fold in 1/4 cup shredded cheddar. Recheck calories.
- Loaf pan: Bake in a small loaf pan 28 to 32 minutes.
- Seeded: Sprinkle sesame seeds on the dome before baking.
Storage
- Room temp: 1 day (Covered)
- Refrigerator: Up to 5 days (Toast before serving)
- Freezer: Up to 1 month (Slice first)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Total fat | 12 g |
| Sodium | 180 mg |
| Total carbohydrate | 4 g |
| Fibre | 2 g |
| Protein | 5 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this bread keto-friendly?
Yes. About 2g net per slice with almond flour and flax.
Why did it not rise?
Old baking powder or a skipped vinegar step. Use fresh powder and the full teaspoon of vinegar.
Can I use wheat flour?
Wheat flour adds carbs. Stay almond only so each slice stays at about 2g net.
Why line the pan with parchment?
The collar keeps the dome from sticking and matches the pan in the photo.
Why cool before slicing?
A hot loaf crumbles. Fifteen minutes gives the clean slices in the photo.
How do I store leftovers?
Room temp 1 day, fridge 5 days, or freeze slices 1 month. Toast before serving.
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