Try this Low Carb Almond Flour Bread recipe, and you’ll be surprised how easily you can satisfy that craving! A low carb diet isn’t a difficult one to follow. With careful planning, and prep, you can easily maintain the lifestlye.
However, sometimes all we want is a quick sandwich and maybe some toast. Is that too much to ask?!
Well, apparently not, because there are so many creative ways to substitute traditional bread.
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Why Almond Flour
Is almond flour low carb? Yes, it is! It is a great alternative to traditional white flour. For this recipe, I used Bob’s Red Mill Super-Fine Almond Flour.
It is very neutral in flavor and because it’s super-fine, you don’t recognize any graininess found in other brands.
This low carb bread recipe will bring each, thick cut slice, right under 5g of carbs!
I also like this almond flour because it kept it’s shape and did not crumble at all. The dough stayed moist, held up in the toaster, and freezes well.
How to Store Low Carb Almond Flour Bread
You can keep this in a cool, dry location on your counter top for 1-2 days. It can also be kept a bit longer for 3-5 days in the fridge. But because I try not to indulge in ‘bread’ too much, I like to keep it in the freezer.
The best method for freezing this bread, is to pre-slice it. Then, you can easily grab what you need without having to thaw the whole thing. Make sure you’re using a freeze-safe food storage container!
With so few ingredients, and minimal steps, this is a super quick recipe that you can whip up at any time.
First, you’ll want to pre-heat your oven and prepare a loaf pan with non-stick spray.
Then, you’ll want to combine all of your dry ingredients into a bowl and mix together. This includes the Bob’s Red Mill Super-Fine Almond Flour, salt, and baking soda.
Next, in a separate bowl, add all of your wet ingredients. Before you add your coconut oil though, place it in the microwave for 15-20 second to liquefy it. Otherwise, it’ll be too hard to mix it in well.
One you’ve whisked your wet ingredients together, add the dry and mix well. The consistency should be thick and paste-like. Like in the photo below.
As you can see, it holds it shape when scooped away, but still wet. Once you get to this point, after approximately 90 seconds to 2 minutes of mixing, you’re ready to place it in the loaf pan!
After you add the mixture, or ‘dough’ into the loaf pan, bake for 45 minutes, or until you have a nice golden brown crust on top.
The baking soda still gives you a nice rise!
Once done baking, set aside on a cooling rack and allow it to cool before slicing.
Ways to Enjoy
After the bread has cooled, there are so many ways you can dig in and enjoy. You can get back to that delicious sandwich you’ve been eyeing. Or you can toast it with and serve with melted butter with your morning coffee.
When I made this, the first thing I needed was freshly sliced tomato with a smear of cream cheese and a sprinkle of salt and pepper. It felt soooo indulgent and like I was cheating on all things low carb. But I wasn’t! Those on a keto diet would also enjoy this snack!
Low Carb Almond Flour Bread Recipe
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Low Carb Bread Recipe
- 2 c Almond Flour Super Fine
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 c Coconut Oil melted to liquid consistency
- 4 Large Eggs
- 1 tsp Apple Cider Vinegar
- Preheat oven to 325°F
- Spray a loaf pan with cooking spray to prevent sticking, or line your pan with parchment paper, and set aside.
- Combine all dry ingredients in a mixing bowl: Almond flour, salt, and baking soda
- In a separate bowl, combine all wet ingredients by whisking together: Coconut Oil, Eggs, and Apple Cider
- Combine both the wet and dry ingredients into one bowl and mix well. Be careful to not over mix, or you'll get a bread that is too dense
- Transfer the mixture into your loaf pan and place in the oven
- Bake for 45 minutes
- You should start to see a golden crust form on top. If it's not there, continue to bake a bit more. This will vary based on your oven.
- Once done, remove the bread from the oven and allow it to cool before slicing.