It’s been quite some time since I made almond or coconut flour bread. As I have received some requests for almond and coconut flour bread, I did some experimentation and came up with this recipe. Frankly, I find almond bread to be quite dense compared to my other nut flour bread such as walnut, hazelnut and pecan bread which are much lighter, softer and fluffier. Coconut flour bread can also be quite dense and need more liquid as it is super absorbent. So combining these two flours can be a bit tricky hence, I had to add more baking powder and egg whites to help to boost the rise so that the bread is lighter. Even then, the rise was only moderate and the bread is slightly lighter and reasonably soft. Nevertheless, it is still a good bread if you like almond and coconut flour. And they are crispy when toasted.

This is a moderate loaf sized bread but because I used a smaller, narrower and taller pan, the bread looks bigger and taller. That my friends is the trick in using different sized pans which is basically the same for yeast bread. Of course, you can still use the standard 8×4″ loaf pan but the bread will not look as tall. Actually, you can easily get all these various sized pans online and they are really useful to get nicer results.

The recipe can be viewed and printed at this link;

[ Total Servings = 16 ]
Per Serving ;
Total Carb = 6.6 g
Dietary Fiber = 3.8 g
Net Carb = 2.8 g
Calories = 75
Total Fat = 4 g
Protein = 3.7 g


Almond Flour = 180 g / 1 1/2 cup
Coconut Flour = 60 g / 1/2 cup
Baking Powder = 21 g / 1 1/2 tbsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Psyllium Husks (Ground until half its original volume and weigh after grinding) = 27 g / 3 tbsp
(Note: It is highly recommended to use self ground psyllium husks as it is more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is super concentrated. I suggest you start with 1 tsp and add a little gradually. It’s fine if the dough is soft as it is a loaf so no shaping is required unlike buns. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk vs powder for better understanding and success – In this video, I only used 1 tsp of psyllium powder for the bread and it turned out fine but it is still stickier than the bread with self ground husks )

Egg Whites = 7 large (249 g) OR 4 whole eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is highly recommended to use egg whites)
Apple Cider Vinegar = 57 ml / 4 tbsp
Hot or boiling water = 200 ml / 0.8 cup

1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed.
4. In the video, I used a smaller, narrower and taller pan so that the bread will look bigger and taller even though it is not a big loaf. The size of the pan is 7″ width x 4″ depth x 3 1/2″ height. But you can also use an 8×4″ loaf pan lined with parchment paper except that the loaf will not look as tall.
5. Pour the dough into the greased pan or shape into a loaf then place into the pan.
6. Spread the dough evenly and leave the top round so that the bread will look taller.
7. Top with almond flakes (optional).
8 Bake at the lowest rack for 60 mins or until a wooden skewer comes out clean.
9. Cool completely on a wire rack before slicing.
10. The bread is great toasted and spread with butter and keto strawberry jam (see link – ). It is excellent for sandwiches and french toast too.
11. The bread can be kept at room temperature for a few days if you have a cool and dry climate otherwise, its best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months. It’s best to wrap the bread with parchment paper to prevent moisture from forming. For freezing, place sliced bread in individual plastic bags first.

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