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! He recommends having them with a nice strong cup of Irish Breakfast Tea.
Little Almond Breads
Ingredients
- 200 g almond meal (almond flour)
- 2 tablespoons psyllium husks or oat bran, optional
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs or 3 egg whites
- 100 g cream or melted butter
Instructions
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Preheat your oven to 200C (400F). Line a tray with baking paper.
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Mix almond meal, psyllium / oat bran (if using), baking powder and salt in a medium bowl. Add eggs, cream (or butter) to the dry ingredients and stir until just combined.
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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 covered with parchment paper and flatten roughly with your fingers until each is about the thickness of a slice of toast.
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Bake ‘breads’ for 10-15 minutes or until lovely and golden brown.
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When the ‘breads’ are cooked, cool on a rack.
Variations and Substitutions for Little Almond Breads
no cream – replace cream with 1/2 water and 1/2 melted butter or see the dairy-free options below.
dairy-free / paleo – replace cream with 1/2 water and 1/2 olive oil or use coconut yoghurt, coconut cream or your favourite dairy-free milk instead of the cream.
‘sourdough-ish’ – replace cream with Greek yoghurt.
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.
egg-free – replace whole eggs with 2 ‘flax eggs’ (2 tablespoons ground flax seeds (linseeds) and 4 tablespoons water).
Prepare Ahead
Yes! Keeps for 1-2 weeks in the fridge or indefinitely in the freezer. Store in freezer bags. Just warm in the toaster or oven before serving. Tastes amazing warm.
More low carb bread recipe ideas like this Almond Flour Bread
- The Best Low Carb Bread Substitutes
- Easy Almond Pizza
- Amazing Orange & Almond Cake
- Do You Miss Bread?+ Broccoli Sandwich Bread
- Gluten-Free Cauliflower & Linseed (Flax) Bread
With Love
Jules x