Keto Almond Flour Bread
Simple keto bread that stays soft and slices well. It works for breakfast, lunch, and snacks.
Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Parchment paper
- Cooling rack
Ingredients
- 2 cups almond flour – Low carb base with a mild nutty flavor
- 1 tablespoon baking powder – Helps bread rise
- ½ teaspoon salt – Balances flavor
- 4 large eggs – Structure and moisture
- ¼ cup melted butter or coconut oil – Richness and softness
- ½ cup unsweetened almond milk – Smooth batter
- 1 teaspoon apple cider vinegar – Improves rise
- 2 tablespoons seeds optional – Crunch and fiber
Instructions
- Preheat oven to 350°F (175°C). Line loaf pan.
- Mix almond flour, baking powder, and salt.
- Whisk eggs, butter, almond milk, and vinegar.
- Combine wet and dry mixes until smooth.
- Fold in seeds if using.
- Pour into pan and smooth top.
- Bake 40–45 minutes.
- Cool fully before slicing.
Notes
Use fine almond flour for best texture.
Toast slices for extra flavor.
Store in fridge up to five days.