I don’t remember how many experiments were needed that I was satisfied with this recipe. I just can say many, and maybe some more. All I wanted was a really simple recipe for easy gluten-free low-carb bread made from ingredients you can find from almost every grocery store, or at least every health food store. A bread, which is easy to vary and makes a nice base for sweet and savory toppings alike.
Finding the best ratio between these simplest ingredients took looong time. Luckily my toddler and my husband loved most of the results, so did my parents whenever they happened to visit us and I was in the mood for baking (well, I’m always in the mood for baking…) I bet you’ll like this simpler than simple recipe, so enjoy!
I always bake this bread in a small loaf pan since the bread doesn’t rise much and I prefer a high bread anyway. If you use normal-sized (9 × 5 inch = 23 × 13 cm) loaf pan the bread will be quite flat. Another option is to double the recipe for the normal-sized pan, however then the baking time is longer, approximately one hour. I haven’t found small silicone loaf pans (except from Amazon). The bread pan I use is ceramic and I’ve found it from the nearest store. Anyway, I really prefer silicone pans, the bread releases so much easier from them.
In case you don’t have a silicone loaf pan which usually doesn’t need greasing, it’s good to butter the glass or ceramic loaf pan generously with melted butter or with some other fat, like coconut oil in case you don’t tolerate dairy. Extra virgin coconut oil suits well for this. Also extra virgin olive oil is worth trying in case you don’t use butter. It might give its characteristic flavor to the bread, so if you use sweet toppings it might not be the best option. (And usually, when I grease a pan with olive oil, it just makes the bread stick harder to the pan…) Sprinkling almond flour on the butter or coconut oil helps even more that the bread will nicely pop out of the pan, but usually I’m so lazy that I don’t bother with that, I just grease the pan with softened butter and that’s it! Works well (usually…).
Unlike my other low-carb bread recipe for Simple and Fluffy Gluten-Free Low-Carb Bread, this 1-2-3 Bread is a bit crumblier. It does hold nicely together and it’s nicely moist, but you cannot slice that thin slices than from the Simple and Fluffy Gluten-Free Low-Carb Bread, which is one of my most loved recipes, like this one here!
I’ve tried a few different brands of almond flour when developing this recipe. The best results I got with Bob’s Red Mill. Unfortunately it’s not organic and I cannot find it very easily. I’ve also tried normal fat organic almond flour and other normal fat non-organic almond flour both of which I found from the nearest grocery store. Unfortunately I’ve got no idea about the brands. All I know is that the organic almond flour comes from Spain and non-organic from the USA. Both of them were working pretty well for this bread. I also tried organic fat-reduced almond flour from Ölmühle Solling, but that didn’t work very well; it left the bread flat and too dense. I think it’s because the flour is very fine, so if you use very fine almond flour (like Honeyville), be prepared to use just half of the amount for this recipe. However, coarse almond flour, like Bob’s Red Mill, works best here.
This simple bread doesn’t have any added salt not only because I wanted it to suit both sweet and savory toppings, but also because I wanted to make it child-friendly. Even I usually use unrefined sea salt which is healthy, I don’t want to fill up my toddler with too much salt anyway. If you prefer bread with a salty touch, please feel free to add some unrefined salt, a half a teaspoon or even one full teaspoon, depending on the salt you use and the preferred saltiness. Unrefined sea salt and Himalayan salt tend to be milder and more elegant when it comes to the taste. I always find table salt too aggressive tasting! Moreover, it lacks all the minerals unrefined sea salt or Himalayan salt has, so I never use it. Oh yes, and a few drops of liquid stevia or a tiny amount of other natural sweetener, like erythritol, enhances the flavors even more.
Another reason to make the recipe so simple is, that it’s easy to add some extras, like spices, herbs, nuts, seeds, dried fruit, flavorings, or even sweeteners depending on the mood and the purpose of use. How about banana bread? Dried or frozen cranberries and orange flavor? Chopped walnuts? Sun-dried tomatoes and olives? Zucchini? Pick your favorites and use your imagination!
And of course, last but not least, a simple recipe is easy to remember. Just 1 teaspoon baking powder, 2 cups almond flour and 3 eggs. 1-2-3 and there we go!
I often serve this bread with homemade sugar-free strawberry jam or raspberry jam. Or, then I top it with an ample amount of butter, cheese and veggies.
Do you have a recipe for a favorite bread you bake over and over again? Do you prefer plain, simple bread, or do you stuff your bread with all kinds of nice stuff?
- 1 teaspoon aluminium-free baking powder
- 2 cups = 480 ml = 8 oz = 230 g almond flour
- 3 extra large organic eggs
- Preheat the oven to 300 °F (150 °C).
- Mix the baking powder with the almond flour in a medium bowl.
- In a large bowl, beat the eggs with an electric mixer until almost white and fluffy. The mixture will expand remarkably.
- Fold the almond flour mixture gently to the eggs preferably with a rubber spatula until there are no lumps.
- Put the dough into a generously greased small loaf pan or a silicone loaf pan and level the top with a rubber spatula.
- Bake for 30–40 minutes or until a stick inserted into the loaf comes out dry.
- Let cool and cut into slices.
| Nutrition information | Protein | Fat | Net carbs | kcal |
| Entire loaf: | 73.0 g | 133.0 g | 23.8 g | 1585 kcal |
| Per slice if 10 slices in a loaf: | 7.3 g | 13.3 g | 2.4 g | 158 kcal |
| Per slice if 15 slices in a loaf: | 4.9 g | 8.9 g | 1.6 g | 106 kcal |
| Per slice if 20 slices in a loaf: | 3.7 g | 6.7 g | 1.2 g | 79 kcal |
Didn’t rise at all, Used the same almond flour, baking powder and eggs, Very disappointing
Sorry to hear – that’s so weird. Well, it doesn’t rise a lot in general, but definitely should a bit. For me it didn’t rise at all when I used super-fine or fat-reduced almond flour. But if you used a bit more coarse almond flour that is linked in the recipe, I unfortunately don’t know what could have gone wrong.
Hey Elviira, Added this recipe to our “best low-carb bread recipes” list here: https://wonkypie.com/best-low-carb-bread-recipes/ yay, and thanks! – Missy
Awesome, thank you so much! <3
Could I replace the eggs in this with aquafaba or another vegan egg substitute?
Chia seeds or psyllium + water might be worth trying.
Hello! I just wanted to say we LOVED this recipe! I did switch out the almond flour for soy flour (almond allergy – which has been problematic in finding good Keto recipes), & added an extra egg, as well as a glut of extra virgin olive oil to adjust the needed moisture. Best bread ever!! Most of the other bread recipes that we’ve tried have tasted like over cooked eggs. This one is dense, springy, & delicious on its own. Thank you!
Wow! So happy to hear you liked it! Thank you for sharing your tweaks.
Hi do you have the recipe for the soy flour instead? Is it just replacing almond flour with soy flour in the above recipe? Thanks
Hi, unfortunately I cannot say, I don’t use soy flour at all so I don’t know how it behaves.
Can you line the loaf pan with parchment paper to bake, instead of oiling the pan? Has anyone tried?
Should work!
I just made this low carb bread recipe this morning to serve with my spinach salad dinner.
I’ve never tried low carb baking, this is my first attempt. I liked that this recipe was not complicated with a lot of ingredients and not loaded with eggs. Some recipes call for 6-8 eggs per loaf. It looks like it turned out well. The loaf is cooling right now. I can’t wait to tase it!
Well, I made it. Texture is moist, but there’s really not much taste to it. I had my husband try it. He’s a little less picky than me. With some butter and a drizzle of honey, he liked it.
I’m not saying it’s not good, it’s just kind of bland. I guess I’ll have to give it another taste.
Thanks for the recipe!
Thanks for trying it out! I made it as a carrier to different toppings (sweet and savory alike) so I didn’t want to add too much flavor on it. Pinch of salt would be a nice addition, though.
This is amazingly delicious bread! I have made multiple variations – the original loaf which has a texture much like very fine cornbread, sweeter versions, muffins and most recently we made it with half Bob’s Red Mill Almond flour and half Bob’s Red Mill Hazelnut flour. My whole family loves it, even those not on a low carb diet. Took the muffins to a bake=exchange at work and they disappeared very rapidly – the folks who need to eat gluten free were especially happy since none of the other baked goods were OK for them. Thanks for the great recipes!
Hi Joan, so happy to hear you and your family like the recipe!
Thank you so much for this recipe. I’ve tried other low carb breads. In think this one is perfect! I like the versatility of it.
You’re welcome, Joanna! Makes me happy 🙂
Almond flour is rich in carbs!
Since when?
Sources quote almond flour with about 16 g carbs in one cup, while white flour has about 90
carbs per cup. So not so rich. The 16 grams of carbs in the almond flour make this a very low carb
bread depending on how many slices you cut the loaf into. I have made this bread often just because I really like it and it great.
Um I don’t think so
I will be making this tonight, On the instructions about the eggs. Do I need to separate the egg whites from the yolk and then mix? Do I need to just mix it together with the mixer? I have really fine almond flour so I will be using half of what the recipe calls for. Pretty new to cooking from scratch.
Hi Samantha, no need to separate eggs, just mix them really fluffy and pale, and then fold in the almond flour mixture very carefully to keep it fluffy. Please let me know how it turned out!
Are you beating the whole eggs or just the whites?
The whole eggs.
Hello Elviira, was wondering if you could post a picture of the flour you use for this recipe. Having a hard time finding flour other than the fine one
Hi Lynn, sure, I’ll do that when I’m back home (Mon/Tue), I’m currently traveling.
thank you
Hello Elviira, Just wondering if you had a chance to find a picture of the flour you purchase ?
Hi Lynn, so sorry for the delay! Yes, I took a photo; as you can see, the flour is quite coarse: https://www.lowcarbsosimple.com/wp-content/uploads/2017/10/AlmondFlour_123Bread-2604.jpg.
Thank you ….that helps but I was hoping to get a picture of the bag of flour you purchase. I can’t seem to find it here in my home town ….but the grocery store tells me if I can show them exactly what I am looking for , a picture perhaps, they will try and bring it in . Thank you for your time, it is much appreciated .
Hi Lynn, sorry for misunderstanding! I’m located in Finland, so the bags look different here (even the almond flour is imported from US). I’ve also used Bob’s Red Mill almond meal/flour which I’ve ordered directly from US, it’s more coarse than the super-fine almond flour version that they also sell nowadays. I believe it’s this one: http://amzn.to/2y0CTfp (the link is also in the recipe box). Hope this helps!
Thank you Elviira. much appreciated.
Hi,
My bread didn’t come out fluffy like yours. I mixed the eggs for a long time and I followed the recipe perfectly. It is quite dense. It tastes doughy too. What do I do wrong?
Hi Samantha, sorry to hear it didn’t turned out fluffy! Did you use very fine almond flour or fat-reduced almond flour? Usually those cause dense result that doesn’t rise properly.
I live in France and finding almond flour is impossible so someone told me that I could use almond powder so that’s what I used. Is this wrong?
If it’s very fine-textured, a good rule of thumb is to use half less than what the recipe calls for. Is that almond powder usually used for making macarons?
Try ground almonds, it’s just the same as almond flour but not as fine
My silicone bread pan is approx. 4 1/2″ x 8 1/2″. Is this too large? Also, I am wondering if I could use my new 9 well brownie pan, each opening is 2 1/2″ x 2 1/2″ x 1/2″ deep? Thank you so much for the recipe!!
Hi Diane, you can certainly use that silicone bread pan, but the bread will be quite flat. It doesn’t affect to the taste, though 🙂 That brownie pan sounds also like a great idea, I think I would give it a try!
Hi,
Can I make this bread with almond meal instead of almond flour? It’s difficult to find almond flour. The Almond meal I can get is basically grounded blanched almonds.
Is there a ‘general rule’ for replacing almond flour with almond meal in low carb recipes?
Thank you!
Hi leoleo, actually almond meal should work perfectly in this recipe rather than really fine almond flour. As a rule of thumb, you need half less the fine-textured almond flour than almond meal in recipes, but this recipe is made with Bob’s Red Mill almond meal/flour which is rather coarse, so though I don’t know the coarseness of your almond meal, I simply would use it 1:1 in this recipe. Please let me know how it turned out if you try it!
Ok, thank you very much 🙂
I just tried this recipe, it tastes good but I couldn’t really get it to rise, it’s pretty dense.
Did you use fine almond flour or fat-reduced almond flour? That could cause that it doesn’t rise.
yes it’s pretty fine.
Ok, that might explain it. If you use just half of the amount, that should work.
my almond flour was very very fine so instead of 2 cups you advise 1 cup? mine did not rise much at all but was quite tasty
Michelle, great that it was at least tasty…! Something between 1 cup to 1 1/2 cups might work best. Rising also depends on how fluffy the eggs are.
Great recipe! Very simple and quick. After struggling through many low carb, gluten free recipes over this years, this is a new favorite! Thanks!
Wonderful! Great to hear you like it!
Really love all of your recipes!.
Thank you so much, Kelly!!
I really love your recipes!.
Thank you so much, Kelly!
I made this “bread” this weekend. I used the Honeyville blanched almond flour as it’s what I have on hand. I am new to LCHF and trying new things. I beat the eggs in a Kitchenaid untill they had soft peaks..10 min or so. This make one mini loaf in my Pampered Chef mini loaf stoneware pan. The tase is good, but far from what I call bread. It is something you can use to spread things on, dips and chicken salads and the like. I like it. The texture is not light and fluffy but not hard and dense either. It’s a little tender and brittle. I recommend it and thank you for sharing the recipe!!!
Hi, thanks for your comment! Honeyville brand is really fine and might need more fluid. I usually use Bob’s Red Mill almond flour since I cannot get Honeyville here where I live. But many thanks for trying it out and great to hear that you like it anyway!
So to make this full and fluffy I need full almond flour not fine cut? Also I don’t see any surger how is this sweet tasting?
Yes, this recipe uses coarse almond flour. The taste is pretty neutral so you can use either sweet or savory toppings.
Delicious and easy!! I just made this with my little girl, we did 1.5cups almond flour and 0.5cup of flax seed flour. Didn’t rise much but definitely tasted like bread. The kids said they preferred it to their usual loaf! HIT!!
Thanks for your comment, Mary-Kate! Great to hear that your kids preferred it, too! Flax seed flour sounds like a great idea, I might give it a try as well.
Great easy recipe but will it work in a bread maker that my wife could do while I was at work? Thank you for your time…
Hi Kevin, I doubt it would work in a bread maker, though you can certainly try it if you like.
Eggs are Dairy. This is deceiving for someone looking for a vegan recipe.
Eggs are not dairy…
That’s right. No cow I know of ever laid an egg.
Lol! 🙂
According to the USDA eggs are not dairy. To be considered dairy the product must be made from milk, such as cheese, butter, etc. So this recipe is indeed dairy free but not vegan. A vegan would need to understand those definitions and their diet. My daughter is trying to go dairy free for awhile and I have made this bread and it is great. Even my 2 year old granddaughter loves it
Thank you for your comment! Great to hear that you and your family like the bread!
Eggs aren’t dairy.
I am very excited to try this recipe,but I only have large eggs,so you I still only use 3 or would I need to add a fourth one to make of the difference? I want take sure I do this right so that I don’t waste the almond flour since it can be a bit expensive
Hi Sharon, thanks for your question. I would use 3 large eggs and maybe reduce the amount of almond flour by 1/4 cup (60 ml). Just remember to beat the eggs until very fluffy and pale, and fold the almond flour in very gently so that the bread will rise properly. Hope this helps!
Try adding a little can’t handle gum to make it rise.
Hi!! I just made your bread!! the flavor its good, but a little dense or it should be like that?? what r the measurements of your pan?? I was making it and when finished realized there was not so much dough so I baked it on a little aluminium mini loaf pan which was perfect for the amount of dough, but maybe that’s why it came out so dense??it’s 14.5cm x 8.4cm x 4.7 cm easy to put it i cms:)
Hi Zlo! Thanks for trying out my recipe! For me it sounds that the eggs could have been fluffier if the bread was too dense. Personally I use 16 cm x 10 cm x 5.5 cm pan, so the dimensions of your pan sound quite perfect!
This recipe is so awesome and simple.
I was thinking when I try this I would substitute the Almond Flour with Bob’s Red Mill Flaxseed Meal, for less carbs and much more fiber.
Do you think this would turn out alright?
I’ve never made my own bread before, and low-carb bread is so hard to find, not to mention expensive.
Hi Jake, so great to hear that you like the recipe! I’m afraid flax seed meal won’t work here. First of all, flax seeds absorb much more fluid compared to almond flour. Secondly, the texture might become rubbery and not bread-like at all. You can try replacing part of the almond flour with flax seed meal (let’s say 1/2 cup almond flour with 1-2 tablespoons flax seed meal) and add some fluid to the batter if it looks too dry. However, I haven’t tried out if this works, just that it’s something I would like to try out. Hope this helps!
This was easy to make but you need to use a very small loaf pan. So if your looking to make a normal slice of bread this is not going to give you that. I found the taste to be nutty and dense.
Thank you for your comment. Yes, that’s why I recommend a small loaf pan in the post.
Hi, I was wondering if you knew the total carb count for this loaf of bread? Based on the diets we are using in our household, and it is several, we need to reference back to the total carb count. I love to bake and would love to try this bread if possible. We have shopped for the ingredients and are ready to bake.
Hi Nancy, I just calculated (based on the information given by the manufacturers) that the entire loaf would contain quite exactly 50 g total carbs (exactly 49.98 g). Hope this helps!
If I want to make this in a large loaf pan do I simply double the recipe? & I also have an actual bread maker- would this work in that? Sorry but I’m just trying to figure out the easiest way to go about this 😉 Very excited about the recipe though! I’ve recently converted to paleo & while I don’t mind going off grains, I do miss bread at time.
Hi Sarah! Yes, doubling the recipe should work (at least it worked for me), but you have to also adjust the baking time. I think that for me it took some 50-60 minutes before the bread was done if I’m right. I haven’t tried out bread maker, but somehow I doubt that it would work here (just my wild guess). Great to hear about your new lifestyle! Hope you like this bread if you try it out!
I made this and it didn’t rise at all. Everything I have was fresh so I don’t think that was the problem. Any suggestions’s?
Hi Dawn, sorry to hear that the bread didn’t rise. For me the bread sometimes didn’t rise if I used very fine-textured almond flour or fat-reduced almond flour. Also too vigorous beating after adding the flour mixture might remove the air from the dough, not letting the bread to rise. Hope your next try is successful!
I just CANNOT find a almond flour bread that is good. My loaf is about 1 1/2 inches tall — definitely not big enough for a sandwich 🙁
Not sure what I am doing wrong……
Yours looks amazing! I just want to be able to enjoy a sandwich every once in a while.
Happened to mine as well 🙁
Hi Carla, I’m sorry to hear that the bread didn’t turn out that well. I noticed that when I used really fine almond flour the result is tense and the bread doesn’t rise properly. I wonder how coarse the almond flour was that you were using? Usually a bit more coarse brands like Bob’s Red Mill perform best when making this bread. By the way, did you also use small enough pan? Bigger pan makes flatter bread. Just let me know if I can further help you!
Hi
Just want to say what a great recipe, I am lactose,gluten,wheat,sugar and preservative intolerant thus eating normal bread impossible. This is so great for me and low card is an extra bonus.
Sharon, so great to hear that this recipe has helped you! Finding suitable recipes with all those intolerances must be hard. All the best to you!
THERE IS A LINK TITLED AWERECIPES DATED 8/2/14 IN THE COMMENTS SECTION OF YOUR RECIPE COMMENTS BELOW AND WHEN I CLICKED TO READ THE COMMENTS IT LED ME TO A “YOU’VE BEEN HACKED” WEBSITE. PLEASE DELETE IF POSSIBLE. What jerks.
Thanks, Melissa, for your observation! I checked the link when I approved that comment and it was fine, but obviously the site got hacked afterwards. I deleted the comment now. Thank you again for noticing it!
I will give this a try.Thanks for all your experimenting.
Vivian
Thank you for commenting, hope you like the bread!
Just put my first loaf in the oven!!!!! Can’t wait until it comes out. I’ll post my thoughts.
Great! Please let me know how the bread turned out!
hi – I tried this recipe tonight and it didn’t rise. Ended up only being about an inch tall. Any recommendations?
Hi Melissa, I’m sorry to hear that the bread was a disappointment. I wonder what was wrong. Were the eggs at room temperature? They should be, since the room temperature eggs produce the fluffiest result (I should have emphasized this more in the recipe, my apologies). In any case, the beaten eggs should be really really fluffy and pale.
Also the texture of the almond flour matters. Which brand did you use? I once tried this with a very finely textured almond flour, and the bread was dense and didn’t rise properly. Then I realized that I have to use almost half less the very finely textured almond flour. In this recipe I’ve used the almond flour which has the same texture than Bob’s Red Mill almond flour.
I hope your next try is more successful!
Thanks for responding. I used Honeyville almond flour sifted and eggs at room temperature. I whipped the eggs for 4-5 minutes but they collapsed pretty quickly when I began incorporating the flour. I’ll try it again today.
Hi Melissa, I’ve heard that Honeyville almond flour has quite fine texture. I wonder if the amount should be slightly reduced in this recipe since usually you need less of the finely textured almond flour than what you need more coarse almond flour (like Bob’s Red Mill). Unfortunately I cannot get Honeyville almond flour here where I live, not even by ordering, otherwise I would try that out.
The eggs will inevitably collapse a little bit, but that shouldn’t matter. I usually use a rubber spatula to mix the dry ingredients and the eggs as gently as possible.
I wish you all the success with your next try! Please let me know how it went.
I get that it’s cooked in a bread pan, but it is more of a quiche/frittata eggy consistency rather than bread, no?
Hi Stu, it’s more of a bread (or cake-like) consistency, no eggy feeling there.
hi I was wondering if your recipe would work with coconut flour
thank you
joyce
Hi Joyce, unfortunately this recipe won’t work with coconut flour as coconut flour absorbs huge amounts of fluid compared to almond flour. You have to use much less coconut flour and much more eggs when making coconut flour bread. In addition you need some fluid, like heavy cream. Also the texture and consistency of coconut flour bread is different from that of almond flour bread. Hope this helps!
Hi,
I am really looking forward to trying the bread but I have a slight problem. I can’t find almond flour anywhere. I can find brown rice flour, rye flour or soya flour but not almond flour. Do you think any of these would work and would any of these still be low GI/GL?
Many thanks x
Hi Louise, have you tried to order almond flour online? For example Amazon, iHerb, Vitacost and I think Netrition as well carry almond flour. Health food stores should also sell that.
This recipe is made for almond flour and unfortunately won’t work as such with any other flour. Soya flour would be low in carbs, but personally I don’t use it because of its phytoestrogens.
Haven’t tried amazon. Will look there now thank you 🙂
Trying this today:)
Hope you like it!
Hi!
I just found your wonderful website. Your recipes are marvelous, I cannot wait to try them all.
Thank you for experimenting in order to get the perfect recipes!
Gabriela
Hi Gaby! Welcome on board 🙂 Great to hear that you like my recipes. I would love to hear your comments if you try something out!
I added jalepeno and cheddar cheese, yum!
Hi Kelly, sounds reeeeally good!
Thanks so much for this recipe. My husband is doing a low carb diet (I’m trying to follow it as well) and we decided some sort of bread like food would hit the spot. I can bake but some of the recipes for low carb bread I found are complex. Really complex. Stupid complex. This recipe is as easy as it looks!
Just some notes:
I doubled the recipe and used eight large eggs.
I beat the eggs on medium speed for about 8 minutes.
I used parchment paper to prevent sticking. I greased the pan, inserted and cut the paper and then greased the paper just to make sure. When the bread was done I just lifted it out by the paper.
My husband is eating a sandwich as I type, thanks!
Hi Julia, that’s wonderful! Thank you for sharing your way to make the bread, it’s great to hear that you and your husband are happy with the result!
Can you double this and put it in a regular lof pan? How long would you cook it for? Thank you!
Hi Gayle! Yes, you can double it. I’ve tried it and for me it took approximately an hour.
This recipe is wonderful. The nuttiness and texture of the almond flour really makes this both a great stand-alone recipe or a base for savory or sweet breads. I used it to make a loaf of focaccia bread by adding a little under a teaspoon of each of the following: salt, oregano, garlic powder, thyme, and basil. I also added a pinch of black pepper and two teaspoons of Parmesan cheese. I will definitely be making this bread again soon!
Diana, thanks for your comment. It’s so great to hear that you like the recipe. Your focaccia variation sounds really scrumptious!
Hi, I just wanted to know how to store the bread. Room temperature or fridge? How long does it keep?
Hi Anna, I prefer to store the bread tightly covered in the fridge. It keeps up to week.
I would like to try making your bread, however, almond flour is very expensive so if you please provide the dimensions of your baking pan, it would be gratefully appreciated. Thanks, Elaine
Elaine, I use 4 x 6.3 inch (10 x 16 cm) baking pan. Hope this helps!
Thank you so much for this simple recipe , I’ll give it a try today 🙂
I wanted to ask you if adding butter to the mixture would give it a better taste , I don’t know why all the other almond-bread recipes add butter while you didn’t . What do you think ?
Hi Sherine, thanks for your comment! I wouldn’t add butter to this particular recipe, it might make the bread too dense. I suppose the amounts of other ingredients need some changes if you add butter.
Btw, adding butter to almond bread sounds like an interesting idea, I really have to give it a try! Usually I just spread the butter on my bread, I don’t use it in the dough 🙂
Hi!
I wanted to make a vegan version of this. Have you ever trid making it just with water and adding more flax meal?
Hi Andrea! No, I haven’t tried to replace eggs with water and flax meal when making this bread, even I have thought to try that. If you try out, please tell me how it worked!
Have you ever tried a variation with baking soda instead of powder? I am really trying to stay away from corn starch. I know there’s not much in a teaspoon so if you don’t think it’ll work I will still try this recipe as i bought a 5 lb bag of almond flour! lol
I am new to baking so I don’t exactly know what baking powder and/or soda are supposed to do. I do know that they are both bicarbonate but powder also has corn starch and some other stuff depending on the brand. Anyway thank you again for all your responses!
Hi Deana, I think I haven’t tried this bread with baking soda. However, I don’t see any reason why it wouldn’t work. Just add 1 tablespoon vinegar — preferably apple cider vinegar — to the dough in the end to ensure proper rising.
Will most definitely have to try this one. Thanks
Helen, thanks for your comment! It’s very basic bread which you can vary as much as you want to. Hope you like it!
I made this last week and it came out perfect! Is there any way this recipe could be tweaked to make it into a personal microwave cake? I like making single servings for myself because it’s too tempting with a whole loaf sitting around!
Hi Adrienne, yes, I think developing single serving should be possible. However, I don’t know if the 1-2-3 ratios can be kept. But I try to work on that.
I just made an experiment, which resulted in quite a nice single serving bread:
Ingredients:
1 extra large organic egg
2 oz (60 g) almond flour
3 pinches (3 ml) baking powder
Directions:
1. Grease a microwave proof cup with softened butter.
2. Beat the egg until fluffy.
3. In a small bowl, mix the almond flour with the baking powder.
4. Fold the flour mixture gently to the beaten egg preferably with a rubber spatula until there are no lumps.
5. Pour the batter in the greased cup.
6. Microwave on high for 2 minutes. Check after one minute and adjust the total time according to your microwave oven.
7. Let cool properly.
I do not like the taste of microwave food. Try your single serving recipe made as a pancake. I find the texture and taste much improved.
Hi, thanks for your comment. Great idea to make a pancake out of the bread dough! I don’t use microwave oven either, but since I was asked to develop a single-serving bread for microwave oven, I developed one 🙂 It’s good to know that the recipe makes also a nice pancake. I have to give a try to that, definitely.
I am new to low carb and was missing bread, so I tried your recipe and I LOVE IT ! I have been searching for seven months on all the low carb forums for bread recipes and tried them all, but none satisfied me as much as yours. I THANK YOU so much for all your efforts in developing this easy, and delicious recipe for the rest of us to enjoy. The only addition I made was to add sesame seeds to the top before baking. I will be making use of all your recipes and will check back often to see what you have added. KUDOS TO YOU !!!
,
Hi Lena, thanks for trying out the bread recipe and leaving a comment! That’s great news that you liked the bread. I try to keep my recipes simple but tasty.
Hello! May I ask you if some whey protein powder be added to it? Thanks!
Daisy, that sounds like a great idea! I haven’t tried it by myself because I wanted to make this recipe as simple as possible. However, I think protein powder could improve the texture. If you try it, please let me know how it turned out. Actually, I’m planning to bake some bread today so I might try it by myself as well.
Hi! Made this bread. Super simple, love it.
This recipe makes a beautiful small loaf. Didn’t tasted yet because i’m on a fast but my son loved it.
Thank you so much
Wonderful! Thanks for trying it out!