The leftovers keep well in the fridge for several days, and you can also freeze them for a few months. This delicious bread comes together quickly and smells so good when it bakes. Its pleasantly neutral taste makes it the perfect canvas for many toppings. It’s also very filling! You can bake a loaf on the weekend, keep it in the fridge, and toast a slice or two for your meals throughout the week.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Refined coconut oil: Virgin coconut oil is OK if you don’t mind a coconut flavor. Melted unsalted butter works, too. Apple cider vinegar: The vinegar reacts with the baking soda and helps the bread rise. You won’t taste it in the bread. If you use baking powder instead of baking soda, you can omit it. Kosher salt: I use Diamond Crystal Kosher Salt. Almond flour: I use blanched, finely ground almond flour. Baking soda: You can use 2 teaspoons of gluten-free baking powder instead of ½ teaspoon of baking soda. The crust will not brown as much when using baking powder. You can see it in the photos below. In the bread made with baking soda, the crust is beautifully browned. In the bread made with baking powder, the crust is paler.
Preheat your oven to 350°F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). For easy removal, you can line the pan with parchment paper with an overhang. Transfer the batter to the prepared pan. Smooth the top out with a spatula. Cool the bread to room temperature before slicing and serving. For lunch, I use it to make avocado toast, a Swiss-and-ham sandwich, or a cream cheese and smoked salmon sandwich. Sometimes, I use this bread to make keto grilled cheese. It truly is a versatile keto bread that goes with any topping you like! It also freezes well. I slice it, wrap each slice individually in plastic wrap, and then put all the slices in a freezer bag. When ready to eat, I briefly heat a slice in the microwave or toast it. Like most keto breads (90-second bread is a good example), almond flour bread improves dramatically when toasted and buttered.
