Ingredients
- 7 eggs(large), room temperature)
- ½ cup olive oil (or melted butter)
- 2 tablespoons coconut oil (melted)
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Nutrition Info Per Serving
Serving Size
1 slice
Carbohydrates
3
g
Protein
6
g
Fat
17
g
Calories
188
Looking for the best almond flour bread? Thankfully, with our easy low carb almond flour bread, you can enjoy the delicious taste of almond flour bread, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb almond flour bread with a few ingredients, you’ll never want anything else.
Instructions
- Preheat the oven to 355 degrees F.
- Put the eggs in a large mixing bowl and beat on high for 1 to 2 minutes with an electric hand mixer.
- Combine the olive oil (or melted butter) and melted coconut oil in a small bowl, and beat with hand mixer until smooth. Allow to cool slightly if it's warm (you don't want to cook the eggs!), and then slowly pour into the bowl of eggs while using the hand mixer on a low setting to combine.
- Then add the almond flour, baking powder, xanthan gum and salt to the large bowl, and beat on low-medium until combined and thick.
- Scrape into an 8-inch x 4-inch silicone loaf pan (optional to spray with oil). If using a metal loaf plan, line it with parchment paper for easy clean-up.
- Bake for about 45 minutes, or until a toothpick comes out of the middle clean. Carefully remove it from the pan and allow to cool on a wire rack so that all sides cool evenly.
- Slice into 16 thin slices and enjoy! Store leftover bread in an airtight container in the fridge for up to 5-7 days, or up to 3-4 weeks in the freezer.
- SEEDED BREAD VARIATION: Add 2 Tbsp chia seeds or flax seeds and 3-4 Tbsp sesame seeds to the bread mixture before baking.