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Quick Almond Flour Bread

Jessica T. Brown
This quick, low-carb almond flour bread is soft, slightly nutty, and high in protein and fiber.
Grain-free and keto-friendly, it’s a versatile, everyday option for breakfast, snacks, or meal prep.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine Gluten-Free, keto
Servings 12

Equipment

  • 8×4 inch loaf pan
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack

Ingredients
  

  • 2 cups almond flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs
  • ¼ cup melted coconut oil or butter
  • ¼ cup unsweetened almond milk

Instructions
 

  • Preheat & Prepare: Preheat your oven to 350°F (175°C) and line or grease an 8×4-inch loaf pan.
    Ensuring the pan is properly prepared prevents sticking and helps your bread release cleanly after baking.
  • Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
    Whisk thoroughly to ensure even distribution of the leavening agents, which will help the bread rise evenly.
  • Combine Wet Ingredients: In a separate bowl, beat together 4 large eggs, ¼ cup melted coconut oil (or butter), and ¼ cup unsweetened almond milk.
    Mixing these ingredients first helps create a smooth, consistent batter when combined with the dry mixture.
  • Fold Batter Together: Gradually add the wet mixture to the dry ingredients, folding gently with a rubber spatula.
    Scrape the sides of the bowl to ensure no pockets of almond flour remain, producing a silky, uniform batter.
  • Transfer to Pan & Smooth: Pour the batter into the prepared loaf pan, using the spatula to spread it evenly.
    Smooth the top to ensure a uniform rise, which will give your bread a professional, bakery-style appearance.
  • Bake & Cool: Bake for 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
    Remove from the oven, let it cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely before slicing.

Notes

  • Use blanched almond flour for a smoother texture and consistent rise.
  • Ensure eggs are at room temperature to create a fluffier, more cohesive batter.
  • Don’t overmix the batter; folding gently preserves the light texture.
  • Let the bread cool completely before slicing to prevent crumbling.
  • Optional: add herbs, seeds, or spices for flavor variations.