Almond Flour Bread

Almond Flour Bread

Honestly Fitness

"This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates."
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Ingredients

55 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
  2. Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
  3. Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

Footnotes

  • Cook's Note:
  • Parchment paper can be used in place of greasing the loaf pan.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I cut this recipe in half because you never know how these things will turn out when you're the first one :) Since I cut it in half, I made three mini loaves and cooked them about 25 minutes. M...

Most helpful critical review

I made this exactly as shown. It was a very dry dough and I figured more liquid should be added, but went ahead with it. The top was crumbly, but I allowed it to cool 10 minutes as stated. When...

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I made this exactly as shown. It was a very dry dough and I figured more liquid should be added, but went ahead with it. The top was crumbly, but I allowed it to cool 10 minutes as stated. When...

I cut this recipe in half because you never know how these things will turn out when you're the first one :) Since I cut it in half, I made three mini loaves and cooked them about 25 minutes. M...

I made these into muffins, and used chia seed instead of flax seed because that's what I had on hand. I also added about a teaspoon of cinnamon and one of stevia powder, and 2/3 cup of blueberri...

I made it exactly as instructed and it turned out perfectly. A robust flavor and it's exactly what I wanted for toast. I'll make this again.

Wonderful recipe; the flavor actually reminds me of old fashioned corn bread. My family LOVED it. I served it with butter and unsweetened apple spread! Great!

Notes: subbed the following: ground hemp seeds for flax seed, coconut milk for almond milk, romano for parm and egg whites for whole eggs.

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