Soft, sliceable sandwich bread on a keto diet? Yes, it’s possible—without a ton of eggs or a dense, crumbly texture. This almond flour loaf bakes up tender, springy, and mild in flavor, so it actually tastes like bread.
It toasts beautifully, holds fillings, and doesn’t fall apart. If you’ve been disappointed by eggy or soggy keto loaves, this recipe will change your mind. Get your loaf pan ready—this is a keeper.
Why This Recipe Works
This bread blends blanched almond flour with psyllium husk powder to mimic the structure of wheat bread.
Psyllium creates chew and elasticity, so the slices hold up. A mix of whole eggs and egg whites keeps the crumb soft without becoming heavy or eggy.
We use baking powder and a touch of apple cider vinegar for lift, and a small amount of olive oil to add moisture. A splash of warm water brings everything together and helps activate the leavening.
The result is a soft, sandwich-ready loaf that slices cleanly and tastes neutral enough for sweet or savory toppings.
Shopping List
- Almond flour (blanched, super-fine) – 2 1/2 cups (about 250 g)
- Psyllium husk powder (not whole husks) – 3 tablespoons
- Baking powder – 1 tablespoon
- Fine sea salt – 1/2 teaspoon
- Eggs – 3 large
- Egg whites – 2 large (or 1/4 cup carton whites)
- Olive oil (or melted butter/avocado oil) – 2 tablespoons
- Apple cider vinegar – 2 teaspoons
- Warm water (about 110°F/43°C) – 3/4 cup to 1 cup, as needed
- Optional: 1 teaspoon sweetener (erythritol or allulose) for a classic sandwich bread note
- Optional toppings: sesame seeds, poppy seeds, or everything seasoning
Instructions
- Preheat your oven to 350°F (175°C). Line a 8.5 x 4.5-inch loaf pan with parchment so it overhangs on the long sides for easy lifting. Lightly grease any exposed sides.
- In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, salt, and optional sweetener.
Break up any almond flour clumps with your whisk or fingers.
- In a separate bowl, whisk the eggs, egg whites, olive oil, and apple cider vinegar until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Add 3/4 cup warm water and stir with a spatula. The batter should be thick but scoopable, like a soft dough.
If it’s dry or crumbly, add up to 1/4 cup more water, a little at a time.
- Let the mixture rest for 3–4 minutes. Psyllium will hydrate and the dough will firm up slightly.
- Transfer the dough to your prepared pan. Smooth the top with a damp spatula, shaping a gentle dome for even rise.
If using seeds, sprinkle them on now and press lightly to stick.
- Bake for 45–55 minutes, until the top is golden and firm. A toothpick should come out clean, and the internal temperature should reach around 200–205°F (93–96°C).
- Cool in the pan for 10 minutes, then lift the loaf onto a wire rack. Let it cool completely—at least 1–2 hours—before slicing.
This sets the crumb and prevents gumminess.
- Slice with a serrated knife into 12–14 slices. For the softest texture, slice slightly thicker.
Keeping It Fresh
Once cooled, store the loaf in an airtight container or a zip-top bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week.
The fridge keeps it firm and sliceable.
For maximum convenience, slice the loaf and freeze it. Place parchment between slices, seal well, and freeze for up to 3 months. Toast straight from frozen—no thawing needed.
Why This is Good for You
This bread keeps carbs low while delivering fiber and healthy fats. Almond flour provides vitamin E, magnesium, and a toasty, satisfying flavor. Psyllium adds soluble fiber that supports digestion and helps keep you full.
Unlike many keto breads loaded with cheese or butter, this version stays lighter and balanced.
You get a steady, slow release of energy without a blood sugar spike. It’s sandwich bread you can feel good about eating every day.
Common Mistakes to Avoid
- Using whole psyllium husks instead of powder. The texture will be coarse and the loaf won’t hold together as well.
Use powdered psyllium for the best crumb.
- Skipping the rest after mixing. Psyllium needs a few minutes to hydrate. If you bake too soon, the batter may be wet and the loaf can turn gummy.
- Overbaking or underbaking. Aim for a golden top and a clean toothpick. If you have a thermometer, check for 200–205°F inside.
- Slicing while warm. It’s tempting, but warm slices can compress and turn sticky.
Let it cool fully so the structure sets.
- Packing the almond flour. If you scoop and pack it, you’ll add too much and the loaf will be dense. Fluff it, spoon it into the cup, and level off—or weigh it for accuracy.
Variations You Can Try
- Seeded Sandwich Loaf: Stir in 2 tablespoons each of sunflower and pumpkin seeds. Sprinkle sesame seeds on top.
- Herb and Garlic: Add 1 teaspoon garlic powder and 2 teaspoons dried Italian herbs.
Great for grilled cheese or savory toast.
- Buttery Dinner Bread: Swap olive oil for melted butter and add a pinch of onion powder for a cozy flavor.
- Slightly Sweet Breakfast Bread: Add 1–2 tablespoons allulose, 1 teaspoon vanilla, and a pinch of cinnamon. Toast and top with butter.
- Dairy-Boosted: Replace 1/4 cup of the water with unsweetened almond milk or sour cream for extra tenderness.
- Extra-Light Crumb: Fold in 1 teaspoon baking powder more and 1 extra egg white for a taller rise. Watch baking time and don’t overmix.
FAQ
Can I use coconut flour instead of almond flour?
No, coconut flour isn’t a 1:1 swap.
It’s far more absorbent and would require more eggs and liquid. If you want to experiment, start with 1/2 cup coconut flour in place of the almond flour and increase liquids and eggs, but expect a different texture.
What can I use instead of psyllium husk powder?
Psyllium is key for structure. If you must substitute, try 1 tablespoon ground chia seeds plus 1 tablespoon ground flaxseed, but the loaf will be denser and more crumbly.
Why did my bread turn purple or gray?
Some psyllium brands cause a purple tint when baked.
It’s harmless and only visual. To avoid it, use a high-quality psyllium husk powder known for baking.
Can I make this in a silicone pan?
You can, but metal pans brown better and give a nicer rise. If using silicone, add 5–10 minutes to the bake time and check for doneness with a thermometer.
How many carbs are in a slice?
It varies by slice thickness and specific brands, but a typical slice (1/12 of the loaf) has about 2–3 grams net carbs.
If you need exact numbers, calculate using your labels and weights.
Can I make it egg-free?
This recipe relies on eggs for structure and lift. Flax or chia “eggs” don’t produce the same sandwich-bread texture here. For egg-free keto bread, look for a recipe designed specifically for that.
Why is my loaf gummy in the center?
It was either underbaked, sliced too soon, or had too much water.
Bake until it hits 200–205°F inside, cool completely, and measure liquids carefully.
Does it toast well?
Yes. It toasts evenly and crisps at the edges without drying out. If frozen, toast straight from the freezer for best texture.
Wrapping Up
Soft Keto Almond Flour Sandwich Bread is the everyday loaf your low-carb kitchen needs.
It’s sturdy enough for sandwiches, tender enough for toast, and simple to make with pantry basics. Once you try it, you’ll skip the store-bought options and keep a loaf on hand for busy weeks.
Make it plain, make it herby, or add seeds for crunch. However you slice it, this bread brings real sandwich vibes back to your keto routine—no compromises required.
