Keto Almond & Flaxseed Flourless Bread

This loaf has no flour at all. The batter is almond butter, ground flaxseed and eggs, lifted with baking powder and a spoonful of apple cider vinegar, and it goes from one bowl to a lined loaf pan. It bakes in 30-35 minutes and cuts into 8 slices, each with about 2 grams of carbohydrates and 8 grams of protein.

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Garlic powder and onion powder are optional. With them the bread tastes more savory, which suits sandwiches and soup.

What Holds It Together

• Almond butter (1 ½ cups): the base. It gives a rich, nutty flavor and a moist crumb.
• Ground flaxseed (½ cup): binds the batter and adds structure.
• Eggs (3 large): bring moisture and keep the loaf from falling apart.
• Baking powder (1 teaspoon) and apple cider vinegar (1 tablespoon): the lift. The vinegar also adds a slight tang.
• Salt (½ teaspoon): brings out the flavor of the nuts.
• Garlic powder (1 teaspoon) and onion powder (1 teaspoon), optional: a savory edge.

Mixing and Baking

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper so the bread lifts out easily. Put everything in a mixing bowl and stir until it forms a thick, well-combined batter. Pour it into the pan and smooth the top with a spatula.

Bake for 30-35 minutes, until the top is golden brown and a toothpick in the center comes out clean. Leave the bread in the pan for 10 minutes, then move it to a wire rack. Let it cool completely before slicing. That cooling time gives you clean slices.

Tips

• Bring ingredients to room temperature. They blend more smoothly, which gives a more even texture.
• Add herbs. Rosemary, thyme or a sprinkle of Italian seasoning all work.
• Check the pan. A standard loaf pan works best. A silicone mold or a round cake pan also works but gives a different shape.

Variations

• Nuts or seeds: fold in chopped walnuts, pecans or sunflower seeds for crunch.
• Cheese: shredded cheddar or mozzarella gives a savory loaf that goes with soups and salads.
• Other nut butters: cashew or peanut butter will change the flavor and texture a little. Sunflower seed butter makes it nut-free.

Ways to Eat It

Serve it plain, toasted, or with avocado at breakfast. It can be the base for a sandwich at lunch, or sit next to a creamy soup such as broccoli cheddar or cauliflower. A side of avocado salad with cherry tomatoes, cucumber and olive oil goes well with it. Herbal tea or coffee suits a slice as a snack.

Storing the Loaf

Keep the bread in an airtight container at room temperature for up to three days. For longer storage, slice it and freeze the slices. A loaf baked at the start of the week makes quick breakfasts, snacks and sandwiches.

Time and Nutrition

Prep takes 10 minutes and baking takes 30-35 minutes, so the total is 40-45 minutes. One slice has about 200 calories, 18 grams of fat (2 grams saturated), 2 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 8 grams of protein and 200 milligrams of sodium.

FAQ

Can I use a different nut butter?

Yes. Cashew or peanut butter work, though the flavor and texture will vary slightly. Sunflower seed butter gives a nut-free version.

How long does the bread keep?

Up to three days in an airtight container at room temperature. Slice and freeze it to keep it longer.

Is it good for meal prep?

Yes. Bake a loaf at the start of the week and use it for breakfasts, snacks and sandwiches.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us