3 Ingredient Almond Flour Bread

If you’re sticking to a low carb diet, you’ll love how simple this 3 ingredient almond flour bread is! This bread is perfect with sweet or savoury toppings and toasts up nicely!

It’s been quite a few years now since I’ve attempted any type of keto or low carb diet, as I just found it way too hard to stick to! My general approach to food has just been having everything in moderation and trying not to go to crazy on foods that are high in sugar or fat!

Anyway, I do still like experimenting with almond flour baking as I think almond flour is just a great ingredient to use in place of regular flour; however, the problem is that almond flour baked goods don’t typically turn out the same as with regular flour. I tried a few different variations of this recipe, trying to get it just right. Once I decided to think outside the box a little, I was able to get a result I was very happy with! And the best part is – it’s only 3 simple ingredients!

What ingredients do you need to make this almond flour bread?

If you’re looking for an eggless version of almond flour bread, this recipe would not be for you. The eggs in this recipe act as a leavening agent, allowing the bread to rise. For this recipe you’ll need:

• almond flour
• eggs
• baking powder

I also like to add a pinch of salt to this recipe, since almond flour is naturally a bit on the sweet side. This is also one of the reasons that this bread tastes good regardless of whether you’re eating it in a savoury meal or a as a base for something sweet!

How do you make 3 ingredient almond flour bread?

Another great thing about this bread – it only bakes for 15 minutes!

1. Start by preheating the oven to 325 F. Now – you will not want to use a traditional loaf pan for this recipe or you’ll be left with tiny little slices of bread. What I found worked the best for me was to use a small sheet cake pan (approx 8″ x 11″) and 1″ deep, like this one. I guess it’s technically called an 1/8th sheet pan. Anyway, line this size of pan with parchment paper while you prepare the other ingredients.

2. In a large mixing bowl, sift together the almond flour with the baking powder. Almond flour, even if you’re using fine ground almond meal, can often have a few clumps. I like to whisk my almond flour thoroughly after measuring it out before adding any other ingredients. Set aside.

3. In another bowl, add the 3 large eggs and whisk vigorously until the eggs start to slightly foam up. Add the eggs into the dry mixture and use a spatula to fold everything together until no dry streaks remain.

4. Empty the mixture on to the prepared baking sheet and use the spatula to smooth it out as best as you can. This part is pretty tricky so what I like to do is take another piece of parchment paper, spray it with non-stick spray, then use the sprayed side to place on top of the almond flour mixture. You can use your hands to press and smooth everything down evenly into the pan, before removing the top layer of parchment.

5. Bake the bread in the oven for 13-15 minutes or until a toothpick inserted in the centre comes out clean and the edges are slightly browned. Remove the bread from the oven and allow it to cool for 5 minutes in the pan, before grabbing the edges of the parchment paper and sliding the bread out on to a cutting board. Use a large knife to cut the bread into 6 equal slices.

6. Once the bread has cooled enough to handle you can go ahead and slather it with whatever you’d like, or you can make a sandwich with it! You can even pop the bread in the toaster to crisp it up for a few minutes.

How long does this 3 ingredient almond flour bread last?

In an airtight container at room temperature, this bread will keep fresh for 2-3 days. It will be fine up to a week as well but will taste better toasted after a few days! You could also freeze the bread for up to 2 months and even remove a piece at a time from the freezer as you use it.

Can you make a larger batch of this bread?

Yes! You can double the recipe and use a quarter sheet pan to get 12 slices – keep everything the same, including bake time, but just double all of the ingredients.

Could you bake this bread in a traditional loaf pan?

If you keep the recipe as is and use a standard 9×5 loaf pan, the bread will very short as it does not rise very much. You could use a small loaf pan instead, or you could also double the recipe and then use a traditional loaf pan. I find using the 1/8 sheet pan gives me the best results and the square sized bread slices I end up with are perfect for sandwiches, or just eating toasted with peanut butter and honey (my personal favourite).

How many carbs are in this almond flour bread?

Without using an actual nutrition calculator, from looking at all of my ingredients I can tell you that the entire pan (loaf) of bread would contain 24 net grams of carbohydrates. So – if you divide this recipe into 6 slices of bread, each slice would have about 4 grams of carbohydrates.

Some of my other favourite low-carb and keto recipes from the blog:

• Asian crunch salad
• maple pecan butter
• low carb lemon coconut cheesecake

3 Ingredient Almond Flour Bread

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3.8 from 4 reviews

• Author: Katherine | Love In My Oven
• Total Time: 25 minutes
• Yield: 6 slices 1x

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Description

If you’re sticking to a low carb diet, you’ll love how simple this 3 ingredient almond flour bread is! This bread is perfect with sweet or savoury toppings and toasts up nicely!

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Ingredients

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• 2 cups almond flour
• 1/2 tsp baking powder
• 3 eggs
• pinch of salt

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Instructions

1. Preheat the oven to 325 F and line a 1/8th pan with parchment paper.* In a large mixing bowl, sift together the almond flour with the baking powder. Whisk thoroughly.
2. In another bowl, add the eggs and whisk vigorously until the eggs start to slightly foam up. Add the eggs into the dry mixture and use a spatula to fold everything together until no dry streaks remain.
3. Empty the mixture on to the prepared baking sheet and use a spatula to smooth it out as best as you can. Take another piece of parchment paper, spray it with non-stick spray, then use the sprayed side to place on top of the almond flour mixture. You can use your hands to press and smooth everything down evenly into the pan, before removing the top layer of parchment.
4. Bake the bread in the oven for 13-15 minutes or until a toothpick inserted in the centre comes out clean and the edges are slightly browned. Remove the bread from the oven and allow it to cool for 5 minutes in the pan, before grabbing the edges of the parchment paper and sliding the bread out on to a cutting board. Use a large knife to cut the bread into 6 equal slices.
5. Once the bread has cooled enough to handle you can go ahead and slather it with whatever you’d like, or you can make a sandwich with it! You can even pop the bread in the toaster to crisp it up for a few minutes.

Leftover bread can be stored in an airtight container at room temperature for 2-3 days for optimal freshness.

Notes

*See notes in blog post regarding pan sizes

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: bread
• Method: oven bake

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