3-Ingredient Almond Flour Bread Recipe for Low-Carb Baking

If you follow a low-carb diet, you’ll love how easy this 3-ingredient almond flour bread is. It’s excellent with sweet or savory toppings and toasts beautifully.

I haven’t seriously followed keto or a strict low-carb plan in years — moderation works better for me — but I still enjoy experimenting with almond flour baking. Almond flour is a great substitute for regular flour, though it behaves differently in recipes. After testing several versions and adjusting technique, I landed on a simple, reliable method that uses only three main ingredients.

What ingredients do you need to make this almond flour bread?

This recipe relies on eggs for lift, so it isn’t suitable if you need an eggless loaf. The ingredients are minimal:

• almond flour
• eggs
• baking powder

I also recommend a pinch of salt to balance the naturally slightly sweet flavor of almond flour. That little touch helps the bread work well with both savoury toppings and sweet spreads.

How do you make 3 ingredient almond flour bread?

This bread bakes quickly — about 13–15 minutes — and is straightforward to prepare.

1. Preheat the oven to 325°F (160°C). Instead of a traditional loaf pan, use a shallow 1/8 sheet pan (roughly 8″ x 11″ and about 1″ deep) lined with parchment. This yields nicely sized, sandwich-friendly slices.

2. In a large bowl, sift or whisk the almond flour with the baking powder. Even finely ground almond flour can have small lumps, so whisk thoroughly to ensure an even texture.

3. In a separate bowl, beat 3 large eggs vigorously until they start to foam. Fold the eggs into the dry mixture with a spatula until no dry streaks remain.

4. Transfer the batter to the prepared pan and spread it evenly. To smooth the surface, place another sheet of parchment over the batter (sprayed lightly with non-stick spray) and press gently with your hands to level the mixture, then remove the top parchment.

5. Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned. Let the bread cool in the pan for about 5 minutes, then lift it out using the parchment and place it on a cutting board. Slice into six equal pieces with a large knife.

6. Once cooled enough to handle, enjoy as-is, toast and top, or use for sandwiches. Toasting improves texture after a couple of days.

How long does this 3 ingredient almond flour bread last?

Store slices in an airtight container at room temperature for 2–3 days for best freshness. It can keep up to a week but will taste better when toasted after a few days. For longer storage, freeze the slices for up to two months and remove pieces as needed.

Can you make a larger batch of this bread?

Yes — doubling the recipe works well. Use a quarter-sheet pan to yield about 12 slices. Keep the same baking time and simply double the ingredient amounts.

Could you bake this bread in a traditional loaf pan?

If you use the single-batch quantities in a standard 9×5 loaf pan, the loaf will be quite short because the batter doesn’t rise dramatically. You can use a smaller loaf pan or double the recipe for a standard pan. I prefer the 1/8 sheet pan for even, sandwich-friendly squares — perfect toasted with peanut butter and honey.

How many carbs are in this almond flour bread?

Estimating from the ingredients, the entire pan contains about 24 net grams of carbohydrates. Divided into six slices, each slice has roughly 4 grams of carbohydrates. For precise nutrition details, use a trusted nutrition calculator with your specific ingredients.

Some other favourite low-carb and keto recipes from the blog:

• Asian crunch salad
• Maple pecan butter
• Low-carb lemon coconut cheesecake