Almond Flour Bread

This Almond Flour Bread is an easy low-carb bread loaf recipe with a delicious classic bread texture and flavor. Also, it's paleo and gluten-free!

📝 Ingredients

• 2 1/2 cups Almond Flour
• 1.4 oz Whole Psyllium Husk (see note on how to choose husk)
• 1 tablespoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Xanthan Gum
• 2 large Eggs
• 2 large Egg Whites (keep egg yolk for custard)
• 2 tablespoons Extra Virgin Olive Oil (or melted coconut oil or avocado oil or almond oil or melted butter)
• 1 cup Lukewarm Water

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (200°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
2. 2Before you start, weigh all your dry ingredients using one bowl per ingredient. The success of keto bread is precision, so I recommend following the recipe in weight (grams or oz) rather than cups!
3. 3In a large mixing bowl, stir all the dry ingredients together: almond flour, psyllium husk, baking powder, salt, and xanthan gum. Set aside.
4. 4In another bowl, add the whole eggs, egg whites, and olive oil. Whisk with an electric beater, on high speed for 30 seconds or until it is lighter in color, and it forms foam and bubbles on the surface.
5. 5Bring back the bowl with the dry ingredients and pour in the beaten egg mixture along with the water.
6. 6With the electric beater again, whisk the bread dough on low speed for 15 seconds. The dough is sticky and becomes heavier and harder to whisk as you go because the fiber absorbs the moisture. You can increase the speed setting to medium speed and beat for 15 seconds to add extra air to the batter (this helps the bread rise more). Stop the electric beater and scrape the dough from the beater tools into the bowl.
7. 7Transfer the bread dough onto the prepared loaf tin. Smoothen the surface of the bread with a spatula but don't press too much. The more you press, the heavier and denser the bread will be.
8. 8Place the loaf pan in bottom rack number 2 of your oven. It is basically the rack just below the center rack but not the one at the very bottom of your oven. This position is the best to prevent the top of the bread from burning.
9. 9Bake the bread for 60 minutes at 400°F (200°C). You can add a piece of foil on top of the bread after 20 minutes of baking to prevent it from burning. You know it is ready when a skewer inserted in the center of the bread comes out clean. If some crumbs appear on the skewers, keep baking for 10 more minutes, up to 80 minutes in total.
10. 10Let the bread cool for 5 minutes in the loaf pan without the piece of foil on top of the pan. Then, transfer the bread to a cooling rack. Wait for 4 hours or overnight before slicing.