Recipes Healthy Recipes Gluten Free Bread Almond Flour Bread 4.4 (172) 146 Reviews 11 Photos This almond flour bread is made with almond milk, eggs, and flaxseed meal. It's low-carb, gluten-free, and dairy-free. It tastes delicious! Recipe by Honestly Fitness Updated on May 12, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 10 mins Cook Time: 40 mins Additional Time: 10 mins Total Time: 1 hr Servings: 8 Yield: 1 (8 x 4-inch) loaf Jump to Nutrition Facts Ingredients 1 ½ cups almond flour ⅓ cup flaxseed meal 4 large eggs ¼ cup unsweetened almond milk 2 tablespoons olive oil 2 teaspoons baking powder ½ teaspoon salt Directions Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan, or line with parchment paper. Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until a soft dough forms. Transfer to the prepared loaf pan. Bake in the preheated oven until golden brown on top, about 40 minutes. Cool in the loaf pan for 10 minutes before transferring to a wire rack to cool completely. I Made It Print Nutrition Facts (per serving) 229 Calories 20g Fat 7g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 229 % Daily Value * Total Fat 20g 25% Saturated Fat 2g 12% Cholesterol 93mg 31% Sodium 309mg 13% Total Carbohydrate 7g 3% Dietary Fiber 4g 14% Total Sugars 1g Protein 9g Calcium 100mg 8% Iron 1mg 5% Potassium 78mg 2% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved