I’m so excited about how delicious and chewy this almond flour bread is! It’s one of my favorite low carb bread recipes. I made several different low carb breads and after many trial and error recipes. This is by far my favorite one! I also have a great focaccia bread recipe I’ll also share with you all in a later post. These breads are so easy to make, mix all the ingredients in a food processor and place in a bread loaf pan lined with parchment paper. I have a ceramic loaf pan and actually don’t need to line it with parchment paper. I drizzle some olive oil around the pan and the bread comes out perfect! 🙂 Yes, you can freeze low carb bread for 3-6 months. You can make a few loaves at time for make ahead meal planning. Slice and place on a parchment-lined baking sheet in a single layer. You can freeze in a freezer bag right away with pieces of parchment paper between the slices. Reheat in the toaster.

• 2 cups Almond Flour
• 1/4 cup Psyllium husk powder
• 1 tbsp Baking powder
• 1/2 tsp Sea salt
• 4 large Eggs (at room temperature)
• 1/4 cup Coconut oil (measured solid, then melted)
• 1/2 cup Warm water
• 1 tsp Apple cider vinegar
• 1 tbsp Rosemary

• Preheat the oven to 350 degrees F. Line the bottom of an 8×4 in loaf pan with parchment paper.
• In a large bowl, use a hand mixer at high speed or food processor to beat the eggs until they double in volume.
• In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, sea salt and rosemary.
• Beat the dry ingredients into the eggs.
• Beat in the melted coconut oil, then the warm water and apple cider vinegar.
• Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.

Bake for 45-55 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan. Easy Peasy! Enjoy guilt free 🙂

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