Best Low Carb Bread! Almost Paleo Almond Bread Recipe

This is probably the best low carb bread recipe you’ll find! This yummy, almost paleo, almond bread recipe is gluten free and is wonderful fresh out of the oven. It has a springy texture that can be sliced thin for a dairy free, gluten free sandwich bread. Made with almond flour, it is low carb and diabetic friendly.

We make it all the time and even the friends that are used to regular bread say it’s the best low carb bread recipe they’ve ever had!

Don’t want the yeast? You can find my original recipe for yeast free almond bread here:

Almond Bread Recipe

Best Low Carb Bread Ingredients

Disclaimer: this post may contain affiliate links, meaning if you make a purchase I may earn a small commission at no additional cost to you.

I get my gluten free flours, coconut oil, xanthan gum, coconut sugar and raw honey in bulk from Azure Standard, a natural foods co-op that delivers to most of the US. If you are interested in supporting smaller companies while getting affordable bulk food delivered to your town, you can read more about Azure Standard here.

The coconut oil I use for this recipe is organic expeller pressed. It is cheaper and has a milder flavor than raw coconut oil, so it’s my top choice for foods that are going to be cooked anyway! You can find organic expeller pressed coconut oil in bulk at Azure Standard here, and also on Amazon. I use it a lot, so get the 5 gallon jug from Azure to save money.

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Almond Flour Bread Recipe

2 1/4 tsp (1 packet) active dry yeast
3/4 cup warm water
2 T honey
2 1/2 cups almond flour
1 1/2 cups tapioca flour or arrowroot powder
1/2 cup coconut flour
1 T xanthan gum
1 T coconut sugar or additional honey
1 tsp salt
6 T melted coconut oil or butter
5 eggs
1 1/2 T apple cider vinegar

Turn the oven on “warm” until it heats up, then turn to off.

In a small bowl, mix yeast, warm water and honey. Set aside.

In a large bowl, mix flours, xanthan gum, coconut sugar and salt.

Mix eggs, melted coconut oil and vinegar. Add the yeast mixture once it has foamed up.

Grease two loaf pans and dust with some of the flour mixture.

Add wet ingredients to dry. Mix well and pour into loaf pans. Place in the warm oven for 1-2 hours until they have raised to about 1 1/2 times the original size (this almond flour recipe will not double in size like other flours).

Remove the pans from the oven and preheat to 350. Bake for 25 minutes, cover with foil or parchment paper, and bake for another 10-20 minutes, or until golden brown. I prefer to use glass bread pans with this recipe – the almond flour can brown too fast in metal pans and will need to be watched closer to prevent burning.

Let the bread cool in the pans for at least 10 minutes (it can remain in the pans until completely cool).

Enjoy the best low carb bread you’ll ever eat fresh out of the oven!!!

Low Carb Rolls

This recipe can easily be made into low carb rolls that are so good!

To make rolls, reduce water to 1/4 cup. Scoop out a ball of dough, dust with flour and roll into a ball. Low carb rolls can be shaped, but don’t work very well for braiding or other fun shapes since the gluten free dough isn’t as sticky.

Let raise until almost doubled in size, and bake on the middle or top rack until they begin to turn golden, about 20 minutes.