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I have a delicious new baking project for you: Almond Flour Bread. Lightly moist and springy, this tasty hybrid between a classic sandwich bread and a breakfast quick bread is high protein, low carb, and the kind of thing you’ll think about sneaking a bite of every second that it is on your counter.

A sliced loaf of Almond Flour Bread

Recently, for health reasons, one of my neighbors switched to a gluten free diet and mentioned that the thing she missed eating most was bread.

A deep appreciator of bread in all forms, be it slathered in almond butter, topped with avocado, or dunked into a bowl of soup (or big plate of olive oil), I imagined how sad I would be to bid bread good-bye.

I know that you can purchase gluten free bread, but it’s often pricey or—there is no delicate way to put this—tastes terrible.

Recipes for homemade gluten free bread I’d found had intimidatingly long ingredient lists and required multiple different specialty flours.

Not one to let a bread puzzle go unresolved, I set out to see if I could make a quick and easy gluten free bread with a reasonable ingredient list.

Ta-dah! Almond Flour Bread is it!

A sliced loaf of easy Almond Flour Bread

Baking the Best {QUICK!} Almond Flour Bread

This quick Almond Flour Bread has just one “specialty” flour (almond flour), which is found in most grocery stores or can be purchased online here. It’s the first and most important ingredient in this recipe.

About Almond Flour

Almond flour is just one simple ingredient—ground almonds—meaning it is healthy in the same wonderful ways that almonds are. Healthy fats, omega-3s, and amino acids abound.

  • Don’t want to buy almond flour? You can actually make it yourself from whole almonds. I’ve included directions in the recipe notes for you.

Even though I do eat gluten and wheat flour, I adore baking with almond flour. I love it for its health benefits, subtly nutty flavor, and the buttery texture it lends to baked goods.

Substituting Almond Flour

If you’re looking at this Almond Flour Bread recipe thinking, YES I want to bake with almond flour all the time, please note:

  • Almond flour cannot be substituted for bread flour or any other kind of flour.
  • The fat content, weight, amount of protein, and carbs makes every kind of flour unique, especially almond flour.
  • Instead, if you want to bake with almond flour, seek out recipes developed specifically for almond flour (like this Almond Flour Bread!).

A loaf of Almond Flour Bread

Almond Flour Bread—A Simple Recipe for All

Even though I do eat gluten, this Almond Flour Bread is absolutely a recipe that I will keep in my repertoire and make regularly. Here are a few of my favorite ways to enjoy it:

  • Warmed up for breakfast with a smear of almond butter, a topping that is just as appropriate and scrumptious here as it sounds.
  • Snitched in between meals for a fast snack (usually right out of the container).
  • Toasted in the oven and topped with avocado and an egg for a fast weeknight dinner.

Because Almond Flour Bread is high in protein and healthy fats, each slice is filling and sustaining.

This Almond Flour Bread is also a true quick bread. Quick breads are made without yeast and stirred together in a bowl. Banana bread, zucchini bread, and pumpkin bread are classic examples. Quick breads are my absolute favorite kind to make because they are so simple and yet so intrinsically satisfying.

No proofing of yeast or call for a bread machine here. You just need a bowl, a whisk, and a loaf pan.

(If you are looking for more Paleo/gluten free quick breads, check out my Paleo Pumpkin Bread, Paleo Banana Bread, and Paleo Zucchini Bread specifically).

This Almond Flour Bread is friendly to a number of diets, which is one—though I would argue not the most—compelling reason to make it.

Almond Flour Bread sliced and spread with almond butter

Yes, this Almond Flour Bread is low carb—almond flour has very few carbs, just 6 grams per 1/4 cup. Yes, it is gluten free. It is Paleo also. It might be a keto Almond Flour Bread too (I’m not an expert on that diet, but I think it could be with a few modifications).

The main, true reason I make this Almond Flour Bread though? Because it tastes wonderful.

This Almond Flour Bread is wholesome and very lightly sweet (the recipe calls for just 2 tablespoons of honey), so it’s at home on both the breakfast and dinner table. I also loved being able to share the loaf with my neighbor so that she could enjoy bread again.

Freezing and Reheating Almond Flour Bread

  • This bread can last 3 days at room temperature or be frozen for up to 3 months.
  • I like to freeze individual slices, then thaw them one at a time as needed.
  • To reheat: Place the Almond Flour Bread in the microwave and rewarm it gently.
  • For toast, places the slices flat on a foil-lined baking sheet. Rewarm on the upper third rack in a 350 degree F oven, until it is toasted to your liking.

Final Recipe Tips

  • Do not skip the egg white! It helps to lighten the bread’s texture.
  • Check your loaf pan. If your baking pans are very dark or flimsy, it may be time for a replacement. This is my absolute favorite baking pan. (It comes in an 8 x 4-inch size also.)
  • Those looking for a vegan almond flour bread (and thus who would need to make this Almond Flour Bread without eggs): I am afraid I cannot recommend this recipe. The eggs are necessary for structure and moisture. Since the bread already contains flaxseeds, I am hesitant to say that swapping the rest of the eggs for flax eggs is a good choice. Try making any of these vegan recipes instead! The list does include baked goods, among many others.

Almond Flour Bread

4.84 from 81 votes
The BEST quick Almond Flour Bread. Low carb, Paleo and gluten free, this easy bread comes together quickly. Great toasted or simply sliced for breakfast.

Prep: 10 minutes
Cook: 40 minutes
Total: 1 hour

Servings: 10 slices (1 loaf)



  • In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
  • In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
  • Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.


  • Store leftovers according to this guide for How to Store Muffins and Other Quick Breads at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 3 months. Let thaw overnight in the refrigerator.
  • For tips on reheating, see notes in the blog post above.
  • No other flour can be swapped for the almond flour other than a similar nut flour, such as hazelnut or cashew flour. Coconut flour is very different cannot be substituted.
  • The eggs cannot be substituted, nor can the egg white. Both are critical for the bread's texture and structure.
  • To make your own almond flour, place a lightly heaping 2 1/2 cups blanched slivered almonds in a food processor fitted with a steel blade. Pulse until finely ground. Do not overblend or the almonds will turn into almond butter. Measure then use as directed.


Serving: 1slice of 10Calories: 244kcalCarbohydrates: 11gProtein: 9gFat: 20gSaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgPotassium: 66mgFiber: 4gSugar: 5gVitamin A: 96IUVitamin C: 1mgCalcium: 81mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. My first loaf is cooking now. Smells amazing. I didn’t have flaxmeal so used all almond. I also substituted the honey with coconut sugar.
    I do want to know if there is any alternative for the ACV. I am allergic to anything fermented.5 stars

    1. I hope you love the bread, Danielle! While I’ve never tried this recipe without the vinegar, another reader has reported success with using applesauce instead. You could also try lemon juice. If you decide to experiment, I’d love to hear how it goes!

      1. You could also substitute Cream of Tartar powder to provide the acid needed to react with the bicarbonate of soda & provide lift. Usually 2x the amount to whatever quantity of bicarbonate.

  2. This turned out well. After reading reviews and suggestions I did 1 TBSP of honey, some garlic powder & 1.5 tsp Italian seasoning and a sprinkle of everything but the bagel seasoning on top because I was wanting something savory. That topping idea is fabulous!

    I’m still getting used to almond flour texture for baked goods, it feels heavy to me but that’s a preference, nothing wrong with the recipe. I love that this recipe is easy to follow and doesn’t have a bunch of gums or difficult to find ingredients. It will definitely work as a vehicle for spreads or when one is feeling something bread-like.

    I’m looking forward ro making it again in the future as written with cinnamon and the full amount of honey.

    Mine was a bit dry and I wonder if decreasing the honey made a difference or perhaps I needed 35 min instead of 40.

    Thank you!5 stars

  3. I would like to make this bread but do not have flax seeds or any other kinds of seeds. Can it be substituted with something else or omitted?

    1. Hi Debbie! Another reader added banana in place of the flaxseed meal with great success. If you decide to try it, I’d love to hear how it goes!

  4. Super easy recipe. We both love it. I often make it when we have stew or chili for dinner. My husband often goes back for seconds.5 stars

  5. Great bread. Exactly what I’ve been looking for. An all purpose bread. I love the texture and I’m looking forward to making more sweet and savory with this recipe. Thank you Erin. Your recipes are always perfect and amazing.5 stars

  6. Best bread I have had since going glutenfree!!! I will make this anyday over the rice flour and tapioca flour breads I have purchased at the grocery store which are tasteless and glom onto your teeth. The cinnamon melds well with the almond flour and flaxseed flour. I sure miss my gluten but at least this is a tasty substitute.4 stars

  7. my bread came out in a dark brown color. I followed the recipe except for egg white. What could have done wrong?

    1. Hi Farhad! I’m not sure what you mean when you say you didn’t follow the recipe except for the egg white. What did you change? Thanks!

  8. I have mixed flaxseeds, hempseeds, and chia seeds. Do you think I could use a 1/4 cup of that mixture (ground) in place of the flaxseeds?

    1. Hi Allison! I’m not sure. I haven’t tried it myself so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!

    1. Hi Mark, no, but I would recommend reducing the amount of salt used if using something other than kosher. Hope this helps.

  9. Very delicious bread!!! I used ghee instead coconut oil. It’s really good for people who want to lose weight but want to have slice of bread sometimes. Thank you for your recipe!!!5 stars

  10. We only have XL eggs in the house. For this recipe, should reduce the eggs to 3 or just add a little more almond flour?

    1. Hi Scott, honestly that is a tough call. Doing a little research online it seems like reducing the egg would be the best route, but it’s really hard for me to say without testing it. If you decide to experiment, I’d love to know how it goes!

    1. Hi Alan, I’ve not tested it in a bread machine before. If you decide to experiment, I’d love to know how it goes!

  11. I really enjoyed this recipe! I did it exactly at the recipe stated except I used half a banana instead of the honey (I am doing whole 30). I used a bread machine on the quick cycle and it worked !5 stars

  12. Hi! Thanks for a great recipe! How do you measure the almond flour? There is a lot of variation between sifted, lightly packed, and densely packed. I measured it lightly packed and the batter looks very dense.

    1. Hi Mary, my favorite way to measure flour is: fluff up the flour with your measuring cup first so it’s light and airy, then gently scoop and level off. Hope this helps!

  13. I found out recently that I am pre diabetic. I’m a man who is 77. It’s never been a problem before. Now I’m trying to lower it and change my eating habits. I love cheese, fried shrimp, lunch meats..and bread.
    I wanted to share this with you and everyone here.
    This morning I cut a slice of this bread in half, put cream cheese on it and topped it with thinly sliced fresh strawberries instead of bread with strawberry preserves.
    The combination (to me) was really satisfying. Excellent flavor together. Just another way to serve it.5 stars

  14. The BEST!
    Thank you for this recipe! I am gluten and yeast free and it’s so hard to find tasty bread.
    Sorry, I did use 5 eggs instead of an egg white (still love the texture). I also used a little more butter and more flax meal than called for. It turned out perfect- sliced well too. Then after a little cooling I spread butter on a piece and went to heaven. I’ll spare you the other ways I scarfed my lovely loaf.5 stars

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