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 ¼ 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

4.97 from 28 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: 4gCholesterol: 65mgSodium: 257mgPotassium: 62mgFiber: 4gSugar: 5gVitamin A: 95IUCalcium: 81mgIron: 1.6mg

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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. Ooh, I can’t wait to try this! I am always amazed when I bake with almond flour how well it replicates the “real deal” – you really would never know!

    For folks who live near a Trader Joe’s, I’ve found their almond flour (in the pink bag, not the almond meal that they also sell) to be reliable and reasonably priced.

    1. Hi Linda! The 1/4 cup is great enough of an amount that I’m not comfortable suggesting a substitute. I’ve only tested the recipe as written, so that is the way I know it will turn out. I know that’s not be the answer your are hoping for, but it’s important to me that the recipe turns out as expected.

    2. Hi Linda! Another reader just reported back that they used applesauce in place of flax and enjoyed the recipe. You could give that a try if you want to experiment!

  2. Hi Erin – I have Flax SEEDS – can they be ground up and used as Flax Seed MEAL? Really looking forward to making this bread – it looks fab! Thank you.

    1. Hi Nance, if you have a way to get them ground really finely, that should work! (I’ve never ground my own, but in theory that’s the idea of flaxseed meal!)

      1. I made this, this afternoon, and I MADE MYSELF stop cutting up slices. Not only did is smell delicious while baking, it was soooooo good. And using my coffee grinder, changing the flax seeds into powder, worked!!!!! 5 stars

      2. You can totally grind your own seeds. I do it all the time in a spice/coffee grinder. I’ve read that you get more nutrition from them ground. And it’s usually a little cheaper to buy them whole and grind yourself.

  3. This bread looks incredible!! I would love to have it for breakfast with strawberry jam and honey :)

  4. This is intriguing! My family is not gf but this would be a much more nutritious side with eggs, compared to regular toast. Thanks for the recipe!

  5. Hi! This looks incredible. I’m on a low fodmap diet so I cannot have honey. Is there another unrefined sweetener that you could use in its place? Like coconut sugar or maple syrup? Thank you!

    1. Hi Andrea! I think you could swap maple syrup. If you decide to give it a try, I’d love to hear how it goes.

  6. Hi Erin,
    I have one question regarding your almond bread. Is it OK to just use almond oil that does not require melting it myself. The kind that comes already in melted form?

    1. Hi Ginny! You could certainly experiment with almond oil, but I have only tested the recipe with a fat that is solid at room temperature (which is why I recommend coconut oil, butter, or ghee). If you decide to give it a try, I’d love to hear how it goes!

    1. Hi Paula! The almond flour is indeed ground almonds. It’s also called almond meal. I hope you enjoy the bread if you decide to give it a try!

      1. Almond flour is something other than ground almonds. Almond flour is usually produced as a waste or by-product in the production of almond oil. The nuts are pressed and leave  a nut mass without oil. This mass is ground and this is the almond flour.
        At least in Europe…

        1. Hi Paula, I actually hadn’t heard that specific distinction before, as in my experience and everything I’ve seen, the two are so similar that it works well to make your own, especially in heartier quick breads like this one. Feel free to use whichever option you think will work best for your needs.

  7. Hi Erin,
    I’m not an expert on Keto, but I do use a lot of Keto recipes because I am diabetic and I do like my sweet treats.
    Honey is not used in the Keto diet, also not used is Maple Syrup and Coconut Sugar.
    It would be great if there were alternate ingredients for some of your recipes…they look so good and then I get to the ingredients and see a liquid/syrup sweetener that I don’t know how to swap it out.
    Thank you

    1. Hi Cindy! Unfortunately I do not use alternative sweeteners, so I’m unable to provide suggestions for substituting those in recipes. Sometimes readers report back in the comments when they experiment. I would recommend doing an online search for conversions and recommendations!

    2. I make this bread all the time and love it! I follow a pretty strict keto diet so I leave the honey out all together. I add a little bit of garlic powder and Italian seasoning and it comes out amazing every time.

    1. Hi Kristine, I haven’t tried this myself, but I think you could! I’d start with trying 1/2 cup. I hope you enjoy!

  8. I did the recipe as written except I substituted the 1/4 cup flaxseed for 1/4 cup unsweetened applesauce to make it SCD legal.   Came out great!   Thank you Erin!!!!!5 stars

  9. Could this be made without using any liquid sweetener? I’m on a strict low carb no sugar diet and I’m reluctant to make this because of the honey.

    1. Hi Rebecca! I haven’t tried it myself, but another reader used 4 drops of liquid stevia and enjoyed the results. I hope you love it!

  10. It would be ketogenic compliant without the honey. Just use an equivalent amount of approved sweetener. Almond flour and almond meal are not the same thing. Almond flour is blanched and ground super fine. Almond meal is more coarse and brownish in color. They are not totally interchangeable. I do use both for different things.

    1. Hi Jim, in my experience and everything I’ve seen, the two are so similar that both work well, especially in heartier quick breads like this one. Feel free to use whichever option you think will work best for your needs!

  11. Hi, This recipe makes 10 slices so my question was if I want to make just half of it like 4-5 slices only can I just halve the ingredients?

    1. Hi Shalini, I believe this would work fine. You’ll just want to make sure you cut all the ingredients in half. I hope you love the recipe!

    1. Hi Trisha! Almond flour bread wasn’t designed for a bread maker, and I’m not super familiar with them. As far as I know, those machines are meant for yeast breads. This one is more of a quick bread and bakes right in the oven. I hope this helps!

  12. Super easy and my go-to from now on! I used my fat daddio’s smaller size loaf pan and had sandwich-worthy slices!! Really yummy to heat up on the griddle with some avocado oil as well. Thank you!5 stars

  13. This low carb bread is simply delicious and so easy to make! I enjoyed it plain. I recommend replacing the honey with monk fruit to make it more keto friendly.

    Will definitely make this bread again.

    Thanks! 5 stars

  14. I have made the almond flour bread and it is beautiful. I wasn’t too sure about cinnamon so just added three sprinkles, flavour was delicious. Was going to ask if it could be made with different flours, but have read your comments regarding this. Could a purchased gluten free flour be used? Perhaps I should try something different.
    Love your recipes!5 stars

    1. Hi Annabelle! I can only recommend using almond flour in this recipe, as that’s how I’ve tested it, and other flours may react differently. If you’re worried about gluten, this recipe is actually gluten free as written. I hope this helps, and I’m so happy to hear that you enjoyed the bread!

    1. I’m so happy to hear that this recipe was a hit, Julianne! Thank you for taking the time to share this kind review!

  15. This almond bread came out to perfection and taste great.  ? Even my husband liked it and asked me to fix another ?

    1. YAY! I’m so happy to hear that this recipe was a hit, Pam! Thank you for taking the time to share this kind review!

  16. This bread looks so good, but do you think I could make it into muffins? read through the comments and didn’t notice that anyone has asked. I have been trying to cut down on the sugary breakfast snack and think this would be a good on the go breakfast treat.

    1. Hi Courtney! I have not tried to make this into muffins, but you could experiment with it. I suggest checking the muffins for doneness after about 20 minutes to ensure they don’t burn. I hope you love them!

  17. I tried your recipe & the loaf came out well with a nice texture & easy to cut. The only observation I had was that the loaf had a slightly eggy taste. Any suggestions on this? Could I reduce one egg?The only things I omitted from the recipe were the cinnamon & the honey.

    1. Hi Ravi! Unfortunately, the eggs are critical for the bread’s texture, so I don’t recommend reducing the amount. The cinnamon and honey do mask some of the egg flavor, so you might want to try adding those in next time to see if it helps. I’m happy you enjoyed the texture of the bread!

    1. Hi Holly! This bread uses cinnamon and honey, which helps to counteract some of the eggy taste. I don’t think it is overpowering, and many readers have enjoyed it too!

  18. Hello Erin!

    Just made this recipe today and it was easy to make and delicious. Also because of this stay at home order and people buying all the bread, it has given me spare time and a motive to make this recipe. Thanks Erin for making this healthy alternative to making bread. 5 stars

  19. I tried this today! And it came out real good and it smells delicious. I used applesauce instead of apple cider vinegar and turns out good..thank you so much for sharing this recipe.5 stars

  20. Thank you for the recipe, it was so easy and love the consistency. I added sesame seeds on top. It came out good, It was my first time making almond bread, So I don’t know if it was well done or not. How to know? 
    Thank you. 

    1. Hi Mindy! I’m so pleased to hear that you enjoyed this recipe! The texture of the bread should be moist, tender, and slightly buttery.

    1. Hi Dawn! 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!

    1. Hi Bradley! While I’ve never tried this recipe without the vinegar, another reader has reported success with using applesauce instead. If you decide to experiment, I’d love to hear how it goes!

    1. Hi Preet! I’ve never tried this recipe without the vinegar, but another reader has reported success with using applesauce instead. If you decide to experiment, I’d love to hear how it goes!

  21. I lowered the amount of maple syrup to 1 tbsp and topped the bread with dried garlic, sea salt, hemp seeds and pumpkin seeds. It was incredible! Thank you for sharing this recipe.5 stars

    1. I’m so pleased that you enjoyed the recipe, Aria! Thank you for sharing this kind review!

  22. After reading your bread recipes using Almond Flour I headed straight to the grocery store then had my husband order more online. Make the Almond Flour Bread adding the cinnamon. So simple to make. Besides enjoying the aroma of the cinnamon, the results were unbelievable. Moist and flavorful by itself or with a little butter or nut butter. Looking forward to my bananas ripening a tad more to make the Almond Flour Banana Bread.5 stars

    1. Hi Mae! You do not need to whip the egg white before adding it with the other wet ingredients in Step 3. I hope this helps!

  23. Not sure why this recipe calls for baking soda. I thought baking soda could only make gluten-containing flour rise. Am I missing something?

    1. Hi Deirdre! Baking soda will provide lift in both almond flour and traditional flour recipes. I hope this helps and that you enjoy the recipe if you try it!

  24. I just had the most fantastic breakfast because of this recipe. The moment I saw it I had visions of toasted almond bread, buttered (well because you know butter), topped with poached eggs and sliced avocado. It was Heavenly and everything I dreamed for. Thank you so much. I can’t wait to try it topped with TJ’s mixed nut butter. Love this loaf.5 stars

  25. Excellent recipe, easy to make and delicious. I sliced it up and froze it to allow for more days of almond bread!. I might skip the cinnamon, making it more savory next time, I could also reduce the h oney to 1 TBSP or 1 1/2 TBSP , to reduce the carb count and the bread does not need to be sweet. I will be making this again soon.5 stars

  26. i made this bread today! it was my first time making a gluten free loaf, and i didn’t have flaxseed. i ended up substituting it for a little bit of gluten free flour mix that i had, and i added a little bit of applesauce because it was a little dryer than muffin mix. it came out really well! I got the seal of approval. I’ll try to make it again with another substitute, and i’ll let you know how it goes 5 stars

  27. Hi!

    I would like to know if the texture of this breas is less dense and crumble. I bake almond bread lately but all of them are crumbly & Cakey. Been desperately looking for at least LESS crumbly and cakey texture.

    I feel like I have been wasting money on almond flour which is quite expensive where I come from

    1. Hi Wencess! The texture of the bread should be moist, tender, and slightly buttery. Readers have reported success when using it for sandwiches, so it holds together quite well. I hope you enjoy the recipe if you try it!

  28. Thanks for sharing the recipe. I followed it except replace flaxseed powder with apple sauce. It turned out a bit over wet in the center even additional 1/4 cup of almond flour was added. Perhaps too much apple sauce, a little less than 1/2cup. Taste was good and with egg smell.

    In next trial, modified the recipe, used 2 tbsp of tapioca starch to replace flaxseed powder, used only 4 whole eggs, reduced salt to 1tsp (but still prefer to add less than that) and it turned out perfect!

    It will be my gluten free bread recipe that I have been searching awhile.4 stars

    1. Hi Kerry! Readers have reported back saying they used it for sandwiches, so I think it would hold up. I hope you enjoy it if you try it!

  29. I thank you for sharing this recipe with us, I did it exactly as you said and the taste is incredible good,I did a second one adding pecans and exactly the same amazing taste. My tummy feel better and not gloating as usually happened with regular breads.Three slice in the morning with a littler butter and my mamey sapote smoothie make my mornings more happy.
    Just to know, how many calories each slice has?5 stars

    1. I’m so glad that you’ve enjoyed this bread, Aliuscha! The nutrition information listed at the bottom of the recipe card is based on 1 slice of 10. I hope this helps!

    1. Hi Patrick! You could certainly experiment with oil, but I have only tested the recipe with a fat that is solid at room temperature (which is why I recommend coconut oil, butter, or ghee). If you decide to give it a try, I’d love to hear how it goes!

  30. i just read ur recipe for the almond bread .the oven temp was not listed. i assume the oven is 350? is this correct.

    1. Hi Donna! The bread should be baked at 350 degrees F. You can find the baking temperature in the recipe instructions at the bottom of the post. I hope this helps!

  31. I made for the second time this delicious  Bread , super healthy and easy to make  . I love to put a teaspoon of almond butter on top and with coffee it’s the perfect combination .5 stars

    1. I am so so pleased to hear it Sonia, and I love eating that way too! Thanks for sharing this lovely review!

  32. Havent tried this recipe yet, need an egg substitute as I just found out i’m sensetive, and they cause inflammation

  33. I followed the recipe exactly but the consistency of the dough was extremely dense and crumbly when I put it into the tin. It didn’t rise well so unfortunately a washout . However I must say that the taste was very good. What could have gone wrong here? I’d like to try it again before rating.

    1. I’m sorry that you had trouble with this recipe, Esme. It’s so hard to say what might’ve happened without being in the kitchen with you. Did you happen to use almond meal instead of almond flour? Was your baking powder fresh? You may also have needed to mix your batter a little more. I hope this helps and that you enjoy the bread more next time!

  34. This turned out absolutely perfectly for me! We have a foster son who needs to eat gluten free, and I’m still learning how to do this whole thing, but this will definitely go into my regular repertoire.5 stars

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

  35. Haven’t tried this yet, but it sounds like a delicious hit! I bought the almond flour for its healthier properties, and because it was 0 sodium. Can you skip the salt in this recipe?

    1. Hi Sarah! I’ve only tested the recipe as written, and I’m afraid omitting the salt could leave the bread tasting bland. I hope you enjoy the recipe if you try it!

  36. Made this bread today after buying store bought almond flour bread. This tastes better by far and still satisfies those bread cravings. Quick and easy, and more importantly healthy. Hopefully the calorie estimation is a bit high :)5 stars

  37. I didn’t add the flaxseed and still baked perfectly. The taste was amazing and I will be making this bread very often! It’s also very yummy with a little drizzle of honey on top!5 stars

  38. I made it and it turned out delicious. I had to improvise the recipe because I only had 2 cups of almond flour. I added half a cup more of flax meal and included the fifth whole egg, instead of just the egg white. It turned out perfect!!!!! Thank you for this recipe.5 stars

    1. Hi Kalpana! While I’ve never tried this recipe without the vinegar, another reader has reported success with using applesauce instead. If you decide to experiment, I’d love to hear how it goes!

  39. 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

  40. 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

  41. 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