Some days you want a slice to toast without making a yeast dough or planning a long rise. This low carb bread uses blanched almond flour, ground flaxseed and eggs for a small loaf with a tender, close crumb. It has a nutty flavor and a different texture from wheat sandwich bread, so thin slices and gentle toasting suit it well.
For twelve equal slices, the estimate is 5.1 grams total carbohydrate and 1.9 grams net carbohydrate per slice.
Net carbohydrate here means total carbohydrate minus fiber; it is a calculation, not an extra measurement. The loaf still contains calories and fat, and it is not presented as a treatment or a guaranteed fit for a particular diet. I prefer finely ground blanched almond flour because it makes the crumb smoother than coarse almond meal. Ground flax adds tiny speckles and helps the batter hold moisture while the eggs provide structure.
Serving Low Carb Bread in Useful Slices
Allow the loaf to cool completely before cutting it into twelve slices. Almond-flour bread can crumble when sliced hot, and its soft center needs cooling time to settle. Use a serrated knife with light pressure. The loaf is relatively small, so a slice works nicely as a side or an open-faced base rather than pretending to be a towering bakery sandwich.
- Toast a slice lightly in a toaster oven so it firms without breaking.
- Add eggs or a simple savory spread for an open-faced snack.
- Serve a plain slice beside soup or white bean dip, keeping toppings separate from the card’s estimate.
- Freeze slices with parchment between them so they separate easily.
Store the fully cooled loaf in a covered container in the refrigerator for up to four days, or freeze slices for up to two months for good quality. Keep it dry inside the container rather than wrapping it while still warm. Toast from frozen or thaw the portion you need. For food handled during serving, follow clean preparation and storage habits.
Cool first, cut evenly and use gentle heat when you want a firmer slice.
Keep the Flour and Egg Structure Intact
This batter gets its structure from ingredients that behave differently from wheat flour. Almond flour contains fat and lacks the stretchy gluten network of a conventional bread dough. The eggs and finely ground flax therefore have important jobs. Do not replace the almond flour cup for cup with coconut flour, which absorbs much more moisture, or remove the eggs and expect the same loaf.
- Add a small pinch of dried rosemary for a savory aroma.
- Use a mild olive oil when you want the almond flavor to stand out.
- Choose golden ground flax for a paler crumb or brown flax for darker speckles.
- Sprinkle a small amount of sesame seeds on top only if they suit your allergy needs.
I would start with the plain version before adding toppings or herbs. That gives you a clearer idea of its nutty flavor and how a slice toasts. Weighing almond flour and flax is useful because a firmly packed cup can change the batter substantially. The ingredient weight chart explains the value of weighing baking ingredients, although your specific package’s label remains the best guide to its serving weight.
Small flavor changes are simple; changing the flour or eggs needs a different recipe.
Read Total Carbohydrate Alongside the Net Estimate
The card gives an estimated 189 calories, 8 grams of protein, 5.1 grams of total carbohydrate and 3.2 grams of fiber per one-twelfth of the loaf. Subtracting that fiber gives about 1.9 grams of net carbohydrate. Ingredient brands, actual slice size and label rounding can change the result. Use total carbohydrate rather than the net calculation whenever that is the number your own plan requires.
- Almond flour supplies fat, some protein and fiber.
- Ground flax contributes additional fiber to the loaf.
- Eggs supply protein and help the loaf set during baking.
- Olive oil adds richness and calories, even though it adds no carbohydrate.
This recipe contains almonds and eggs. Those ingredients need clear attention when cooking for people with allergies; the food-allergy guide explains label reading and cross-contact. It has no wheat ingredient, but check packaged ingredients when avoiding gluten.
Keep the serving size clear and treat the net number as an estimate derived from total carbohydrate.
A Small Loaf With Its Own Character
You do not need a proofing schedule, but you do need cooling time and the stated pan size. Smooth the batter rather than pressing it firmly into the pan. Make the plain loaf first, cut it evenly and decide which simple topping lets its almond and flax flavor come through.
Low Carb Bread Recipe
Ingredients
- 2 cups blanched almond flour 224 g; finely ground
- 1/4 cup ground flaxseed 28 g
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 5 large eggs
- 1/4 cup olive oil 60 ml
- 1/4 cup water 60 ml
Equipment
- 8½-by-4½-inch loaf pan
- Parchment paper
- Two mixing bowls
- Whisk
- Flexible spatula
- Skewer
- Wire rack
- Bread knife
- Aluminum foil, if needed
- Measuring cups and spoons
Instructions
- Heat the oven to 350°F (175°C). Lightly grease an 8½-by-4½-inch loaf pan with a few drops of the measured olive oil and line its long sides with a strip of parchment.
- Whisk the almond flour, ground flaxseed, baking powder and salt in a large bowl, breaking up any lumps.
- In a second bowl, whisk the eggs, remaining olive oil and water until evenly combined. Pour into the dry ingredients and stir with a spatula just until a thick, uniform batter forms.
- Scrape the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, checking at 45 minutes, until the center is set and a skewer comes out without wet batter. Tent loosely with foil if the top browns before the center sets.
- Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack for at least 50 more minutes. Cut into 12 equal slices with a serrated knife. Refrigerate cooled leftovers in a covered container for up to 4 days, or freeze individual slices.
Nutrition
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Let us know how it turned out!Emily Parker is DISHORA’s recipe-writing persona, bringing a warm, practical voice to everyday cooking. Her focus is simple ingredients, comforting flavors and clear steps that make a dish feel approachable. From cozy dinners to something sweet, Emily’s recipes invite readers to try something delicious and make it their own.