Low Carb Almond Bread

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Low Carb Almond Bread


Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min


Serves : 12
  • Eggs (at room temperature): 8

  • Almond Flour: 2 US cup

  • Olive oil (or any other oil of your choice): 1/3 US cup

  • Baking powder: 1 tbsp

  • Cream of Tartar: 1/4 tsp

  • Butter: 1 tbsp

  • Salt: 1 tsp

  • Lemon zest, lemon salt/juice, pepper: 1 tsp, optional, for additional flavour, as per taste.


  • Separate out 6 of the egg whites and yolk into different mixing bowls.
  • Add the remaining 2 eggs to the bowl with the yolks.
  • Whisk the egg yolks in the bowl until the yolks break.
  • Add the baking powder, the almond flour, lemon zest, to the egg yolk mix. I added the lemon pepper salt instead , but you can use salt and pepper separately and lemon juice for flavour.
  • Whisk together until mixed well. This will be a thick paste.
  • Preheat oven to 375 F (190 C).
  • With a electric whisk blend the egg white into a froth.. I don't have an electric whisk so I used my hand whisk to beat the egg white. To build up the froth you'll have to use a rotating to and fro motion using your both hands. This will take about 10 minutes to build up the medium or high peak; so your arms will probably ache a bit after this! 🙂
  • Take out some of the froth, and mix together in the almond and egg yolk mix.
  • Continue taking some froth and mixing it up some at a time until you end up with the final runny batter in the end.
  • Pour the batter into a baking container line with a parchment paper.
  • Put the pan into the oven and let bake for 40 minutes.
  • Take out from the oven and let the bread cool down. Almond flour breads and muffins hold together better if allowed to cool down.
  • Slice it up!
  • ** For a smaller loaf, reduce the quantity by half for all the ingriedients and bake for 30 minutes.