Low Carb Almond Breads

Low Carb Almond Breads2

Low Carb Almond Breads (Gluten-Free)

For a long time I resisted the idea of finding a low carb bread because I thought it would be incredibly difficult to get something to be as tasty as a slice of tangy sourdough.

But having three bread-loving carbaholics in the house got me experimenting with healthier alternatives.

These 'breads' have earned a tick of approval from my Irishman who loves peanut butter toast for breakfast - and he's a very tough customer to impress!

Total Time 30 minutes
Servings 9 breads


  • 200 g 7oz almond meal
  • 2 tablespoons psyllium or oat bran optional
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs or 3 egg whites
  • 100 g 3.5oz cream or melted butter


  1. Preheat your oven to 200C (400F). Line a tray with baking paper.
  2. Mix almond meal, psyllium / oat bran (if using), baking powder and salt in a medium bowl. Add eggs, cream (or butter) and stir until just combined.
  3. Divide mixture into 9 and form each into a little balls. I find using wet hands helps stop it being too messy. Place balls on your prepared tray and flatten roughly with your fingers until each is about the thickness of a slice of toast.
  4. Bake 'breads' for 10-15 minutes or until lovely and golden brown.
  5. When the 'breads' are cooked, cool on a rack.

Recipe Notes


dairy-free / paleo - use coconut yoghurt, coconut cream or your favourite dairy-free milk instead of the cream / butter.

higher fiber - add more psyllium or oat bran. You could also add ground linseeds (flax seeds) or chia seeds - or whole seeds for that matter.

larger batch - I often double the batch to make more for freezing.

Shelf Life / Storage

Keeps for 1-2 weeks in the fridge or indefinitely in the freezer. Just warm in the toaster before serving.

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  • First batch of these is in the oven. Next time I think I will replace some of the butter/cream with yogurt or you could use sour cream to give a little tang like a sourdough

  • Just made my 3rd batch and used a mix of cream/yogurt and butter in equal proportions, added some flax, a tsp of Italian herbs and some Parmesan. Now they are truly savoury. But next time I am thinking I will make them go towards the sweet side by adding dried orange peel and cinnamon. I rarely have sour cream in the fridge so learnt long ago to mix cream and yogurt together to get close enough. Often i also add a little garlic a pinch of salt a little lemon and glug of EVOO. Oh and my go to salad dressing is yogurt and mayo with extras

  • Made a batch of these this morning. They went down a treat with my older kids. They want to use them to make mini pizzas, and also top them with mature cheddar and caramelised onion.

    I think we’ll be making these often. I am sugar and wheat free – it’s nice to have a scone/bread alternative.

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