This recipe is lower in cholesterol than most low-carb breads and uses only 4 whole eggs. It's keto, Paleo, wheat free, gluten free, and celiac, and diabetes-friendly. The best part is that it's less eggy than most low-carb breads.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan with cooking spray.

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  • Mix almond flour, coconut flour, baking powder, xanthan gum, and salt together in a large bowl.

  • Combine eggs and egg whites in a food processor; pulse until well beaten. Add almond flour mixture, butter, coconut oil, and grapeseed oil. Pulse until a smooth batter forms.

  • Spread batter in the prepared loaf pan.

  • Bake in the preheated oven until top is browned, about 40 minutes. Cool in the pan, about 15 minutes. Invert onto a cooling rack to finish cooling.

Nutrition Facts

261.3 calories; 7.2 g protein; 3.2 g carbohydrates; 108.3 mg cholesterol; 378.1 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2018
Finally an almond bread recipe that doesn't taste eggy! Thank you! I reduced the baking powder to 1 tsp but will try it with 2 tsp next time. I used 2 whole eggs and 4 egg whites instead of 4 whole eggs and 4 egg whites. I added 4 TBSP vinegar to the egg whites after beating. When the vinegar and baking powder combine right before baking, it creates a chemical reaction "rise" similar to how bread normally rises. The bread was moist and didn't crumble like another recipe I've tried in the past. Thank you! Read More
(38)

Most helpful critical review

Rating: 3 stars
01/22/2019
Did not like the texture and tasted like eggs too much. My husband liked the texture and enjoyed a few sandwiches. Read More
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2018
Finally an almond bread recipe that doesn't taste eggy! Thank you! I reduced the baking powder to 1 tsp but will try it with 2 tsp next time. I used 2 whole eggs and 4 egg whites instead of 4 whole eggs and 4 egg whites. I added 4 TBSP vinegar to the egg whites after beating. When the vinegar and baking powder combine right before baking, it creates a chemical reaction "rise" similar to how bread normally rises. The bread was moist and didn't crumble like another recipe I've tried in the past. Thank you! Read More
(38)
Rating: 5 stars
10/29/2018
Finally an almond bread recipe that doesn't taste eggy! Thank you! I reduced the baking powder to 1 tsp but will try it with 2 tsp next time. I used 2 whole eggs and 4 egg whites instead of 4 whole eggs and 4 egg whites. I added 4 TBSP vinegar to the egg whites after beating. When the vinegar and baking powder combine right before baking, it creates a chemical reaction "rise" similar to how bread normally rises. The bread was moist and didn't crumble like another recipe I've tried in the past. Thank you! Read More
(38)
Rating: 5 stars
08/14/2018
Awesome recipe, loved that it was half egg whites vs whole eggs. Can definitely taste the egg but not as much as other recipes! I didn’t have xantham powder so I substituted with Psyllium Husk Powder which is part of gluten free recipes. Texture and taste was similar to cornbread. It was a little salty for my taste but will use less salt next time. Will save this recipe for future use! Thank you :) Read More
(5)
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Rating: 5 stars
09/06/2018
made it on a cookie sheet for flat bread my second time making it. all substitutions the same. 20 minutes. Two 13x9 cookie sheets. Read More
(2)
Rating: 5 stars
08/09/2018
Love that it’s not eggy tasting or baking soda aftertaste. Read More
(2)
Rating: 3 stars
01/22/2019
Did not like the texture and tasted like eggs too much. My husband liked the texture and enjoyed a few sandwiches. Read More
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Rating: 5 stars
03/10/2020
I made this recipe for a friend on keto with no substitutions and we both thought it was really good. It has a "coconutty" taste, but I like coconut so I was fine with that. Read More
Rating: 5 stars
07/11/2019
I made this for me but my whole family loved and ate it. Read More
Rating: 4 stars
06/11/2019
just thought I would throw my 2 cents in on Bridget's comment. You do not need to add an acid as this calls for baking powder and not baking soda. decent low carb recipe but hard to replace real bread. Read More