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–+ servings
Almond Flour Bread

Irresistibly Nutty Almond Flour Bread for a Healthier You

A delightful gluten-free alternative packed with healthy fats and protein, perfect for keto diets and versatile enough for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups Almond Flour Offers a nutty flavor and structure
  • 3 large Eggs Binds ingredients and adds moisture
  • 1/4 cup Olive Oil Can be replaced with avocado oil
  • 1 tbsp Baking Powder Ensure it's fresh for optimal results
  • 1 tsp Salt Sea salt or kosher are alternatives
  • 1 tbsp Dried Herbs Customize with herbs like oregano or thyme
  • 1 tsp Garlic Powder Optional; substitute with fresh minced garlic
  • 1 tsp Onion Powder Optional; can use fresh onions instead
  • 1 cup Shredded Cheese Optional; use dairy-free for lactose-free

Equipment

  • Oven
  • Loaf Pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together almond flour, baking powder, salt, and dried herbs.
  3. In another bowl, crack the eggs and beat them, then mix in the olive oil.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Spoon the dough into the prepared loaf pan and smooth the top.
  6. Bake for 30-40 minutes or until golden brown; test with a toothpick for doneness.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
  8. Slice and serve once cooled.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 6gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 1gVitamin A: 200IUCalcium: 70mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and flavor. Store in an airtight container for up to 3 days or refrigerate for up to a week.

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