Easy & Healthy Olive Oil Almond Flour Bread Recipe | High-Protein, Gluten-Free, & Low-Carb
Looking for a healthy, high-protein, keto-friendly and gluten-free bread recipe that’s easy to make? This almond flour bread is soft, delicious, and perfect for sandwiches or toast! Made with wholesome ingredients like almond flour, ground flax, eggs, and olive oil, this bread is low-carb, high in fiber, and packed with healthy fats—a nutritious alternative to store-bought bread.
🍞 Why You’ll Love This Recipe:
✅ Gluten-Free & Grain-Free – Perfect for those avoiding wheat!
✅ High-Protein & Healthy Fats – Keeps you full longer.
✅ No Sugar Added Option – Enjoy naturally delicious bread.
✅ Super Easy to Make – Ready in no time!
👩🍳 Step-by-Step Instructions: Watch the full video to see how simple it is to make this healthy homemade bread! Perfect for breakfast, snacks, or meal prep.
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Other RECIPES you will LOVE:
Almond Flour Quick Bread ►https://youtu.be/GKssp6awakE
Cinnamon Swirl Almond Flour Bread ►https://youtu.be/PfQPPXNgs0c
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Macros (approximate): 1 slice
Calories: 168 kcal | Protein 5.7g | Fat 14.7g| Carbs 3.3g | Fiber 1.4g | Sugar 1g
Recipe: Olive Oil Almond Flour Bread – 12 Slices
1 1/2 cups almond flour, toasted, 150g (toasting is optional)
¼ cup ground flax (28g)
1/2 teaspoon salt
1/2 teaspoon baking soda
5 large eggs
1/4 cup + 1 tablespoon olive oil (60g)
1 tablespoon maple syrup, 15g (or sugar free maple syrup or omit completely)
1 teaspoon apple cider vinegar
1 tbsp seeds, topping, 10g (I used hemp seeds)
Instructions
1. Preheat the oven to 180C/350F. Grease & line an 8 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.
2. Spread your almond flour on a parchment lined baking sheet and toast at 350F for 5-7 min until lightly golden. Set aside to cool.
3. In a large mixing bowl, whisk together the eggs, olive oil, maple syrup, and apple cider vinegar. Add the ground flax, almond flour, baking soda, and salt and gently stir through the dry ingredients until combined.
4. Transfer the batter to the lined pan. Sprinkle the top with seeds, use a knife to push the seeds in the batter a little, this way you won’t loose too many when you are ready to slice.
5. Bake the bread for 30-35 minutes, or until a toothpick comes out clean.
6. Let the bread cool in the pan completely, before slicing and serving.
Notes
TO STORE: Store in the refrigerator, covered. The bread will keep for up to 2 weeks.
TO FREEZE: Leftover slices of bread can be stored in the freezer in a storage bag for up to 3 months.
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#AlmondFlourBread #LowCarbRecipe #KetoBread