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.
A loaf of almond flour bread cut into slices

Almond Flour Bread

4.93 from 39 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 mins
Cook: 40 mins
Total: 1 hr

Servings: 10 slices (1 loaf)


  • 2 tablespoons coconut oil, unsalted butter, or ghee
  • 2 1/2 cups blanched almond flour
  • 1/4 cup ground flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon optional
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 large egg white
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar NOT sweet apple cider or apple juice


  • 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 wellplated.com 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. Thanks for the recipe! My family enjoyed it. I used avocado oil instead of coconut oil. Looking forward for more healthy and tasty recipes!5 stars

  2. I am a dedicated traditional bread fan but for fertility treatments, then gestational diabetes and now just wanting to get in more protein this bread has become a staple in our house. Thank you so much for this recipe! It’s even strong enough to use for sandwiches as some grain- free bread recipes aren’t.5 stars

  3. Made the almond flour bread today. I will definitely make again. Looking forward to trying the banana bread recipe. Thanks for such a good recipe!5 stars

  4. 244 calories for one slice???
    One slice of Regular whole wheat bread has 140 calories! And the coconut flour bread slices are tiny! Do I miss something?
    Best wishes

    1. Hi Kai! This bread uses almond flour, which is slightly higher in calories than regular wheat flour. I hope you enjoy the bread if you try it!

  5. I made the almond flour bread this morning. I used coconut oil. It is wonderful. We can not thank you enough for sharing this recipe. Be well. Cheers!5 stars

    1. Hi Jan Kay! While I haven’t tried omitting it myself, other readers have reported success with it. I hope you enjoy the recipe!

  6. Hello I made this almond-flour bread exactly to your measurements and baked in my toaster oven and it took just about 20 -25 minutes and followed your method of cooling etc.. Love the soft texture of it. Had it for breakfast with peanut butter/sunflower seed butter and berry jam. very filling and tasty. Thank you. Have you tried adding any seeds or dried fruit to it ? Let me know.5 stars

    1. I’m so happy that you enjoyed it, Shanthini! Thank you for sharing this kind review! While I’ve only tested the recipe as written, other readers have added mix-ins with success.

  7. This bread is excellent. Wonderful flavor. Thank you so much. I will continue to make this.5 stars

    1. Hi Dor! Since this almond flour bread wasn’t designed for a bread maker (and I’m not super familiar with them), I can’t offer any specific advice. I’m sorry I can’t be more helpful!

  8. I want to make this recipe tonight, but don’t have flaxseed. Can I replace it with something else (like chia seed)?

    1. Hi Amber! 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!

  9. Just made it this evening. It was easy and delicious. I had it with 365 brand hazelnut cocoa spread. Plan to make this as my future breakfast bread to have couple of times a week with nut butters. Thank you for sharing.5 stars

  10. I have not made the Almond Flour Bread yet; but I am doing it in the morning. I am so excited about the comments I’ve read. I’ve been using Almond Flour for quite a while without success in making bread…they just aren’t good. Can’t wait to try this one. Thank you.

  11. I can’t have flax seeds because of my cancer medication, because Omega-3 interferes with absorption of the drug. Can I substitute something or use more almond flour?

    1. Hi Lisa! 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!

  12. SO loved this bread! I didn’t have any flaxseed meal, so I took a chance and used Trader Joe’s Cassava Cauliflower Blend Baking Mix which I had in the pantry. The bread was amazing in every way! The texture and the taste were perfect! I sliced up the bread white it was still a bit warm, put butter on it, and offered a slice each to both my husband and neighbor. They both loved it! I have found a new go to recipe for a delicious and easy to make low carb quick bread. Thank you so much for sharing your wonderful recipe!5 stars

  13. This is the first time I’ve made bread of any kind, and the first time I’ve used almond flour. I’m trying to be healthier, and this bread is positively delicious! Very simple to make as well. I’m getting ready to make my second batch now! I highly recommend.5 stars

  14. Really hit it out of the ballpark with this one!!!! I was missing the flax meal and in its stead used ground flax seed. It gave it a delicious earthiness which I was not expecting. Loved it!!!! On the other hand I didn’t have baking soda handy and made due with baking powder, and don’t know if that influenced the flavor too much. Regardless thanks for the the recipe!!!5 stars

    1. Hi Karen, I would substitute lemon juice or white wine vinegar before using white distilled vinegar. I have only tested the recipe as written, so if you decide to experiment, let me know how it goes!

  15. This bread is tasty, but mine didn’t rise at all. Should there be baking POWDER? I’m confused.3 stars

    1. Hi Tammy! Sorry to hear you had trouble with the recipe. This bread calls for baking soda, not baking powder. I would suggest making sure your baking soda is fresh.

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