Bread (Almond Flour and Keto)

keto-almondflourbread An easy recipe for a quick, filling and tasty almond flour bread. This simple bread is keto and paleo and works great with savoury or sweet toppings. Leftovers keep well in the fridge for several days, and you can also freeze this tasty bread for a few months. You can bake a loaf on the weekend, then keep it in the fridge and toast a slice or two for your meals throughout the week.

5 large eggs
5 Tbsp. refined coconut oil, gently melted (2.5 oz)
1 tsp. apple cider vinegar (don't skip, it helps the bread rise)
¼ tsp. sea salt
1¾ cup almond flour, blanched, finely ground (7 oz)
½ tsp. baking soda

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8" loaf pan (a 9" pan will be too big). You can also line the pan with parchment paper with an overhang for easy removal.

In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour and finally the baking soda.

Pour the batter into the prepared loaf pan.

Bake until bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes.

Cool for 10 minutes in the pan on a wire rack before gently releasing the bread from the pan (carefully run a knife along edges if needed). Cool to room temperature, about 20 minutes more, before slicing and serving.

Keep leftovers in a Ziploc bag in the fridge for up to 5 days, or freeze.

Makes 16 slices.

Cook's Notes:

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.75 cups weigh 7 oz it's best to measure almond flour by weight rather than by volume.
You can use melted butter instead of coconut oil.
You can use 2 tsp. of baking powder instead of ½ tsp. of baking soda. If you do, you can omit the vinegar. Keep in mind that the crust will not brown as much if using baking powder.
How long you need to bake the bread depends on your oven. When I first started making this recipe, I used an old oven and baked this bread for 45 minutes. In my new oven, it only takes 30 minutes. Oven temperatures do greatly vary. So I suggest you start checking after 30 minutes.