Almond Flour Sandwich Bread
A sliceable, toastable sandwich loaf with a real crust and a springy crumb, thanks to egg whites and psyllium husk (a plant-fiber powder that does the job of gluten). No wheat, no grains, about 2 g net carbs a slice.
Nutrition per serving
1 slice (½ inch)- Net carbs
- 1.9g
- Calories
- 123kcal
- Protein
- 5g
- Fat
- 10g
- Total carbs
- 6.1 g
- Fiber
- 4.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Seeded loaf: Sunflower, pumpkin, flax and sesame seeds give the loaf the nutty crunch of a multigrain bakery bread, for barely half a gram more net carbs per slice.
- Mix the seeds together and set aside 2 tablespoons. Stir the rest into the dry ingredients before adding the egg whites.
- After shaping, brush the top of the loaf with a little water and press on the reserved seeds. Bake as usual, tenting with foil once the seeds on top are toasted.
Cinnamon swirl: A ribbon of buttery cinnamon "sugar" rolled through the loaf. Toast it and spread with butter, or use it for French toast.
- Mix the sweetener and cinnamon. Once the dough has firmed, pat it out with wet hands on a sheet of parchment into a 12 × 8-inch (30 × 20 cm) rectangle.
- Brush with the melted butter and sprinkle evenly with the cinnamon mixture, leaving a ½-inch (1 cm) border on one short side. Using the parchment to help, roll it up tightly from the other short side, pinch the seam and set it seam-side down in the pan.
- Bake as usual, but tent with foil after 30 minutes — the sweetener in the swirl browns quickly. Cool completely before slicing.
- Also add
- Also add
Estimated cost $7.35 for 14 servings ($0.53 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Line an 8½ × 4½-inch (21 × 11 cm) loaf pan with parchment, leaving overhangs on the long sides so you can lift the loaf out. Bring a kettle of water to a boil.
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In a large bowl, whisk the almond flour, psyllium husk powder, baking powder and salt until evenly mixed with no clumps of psyllium.
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Add the egg whites, melted butter and vinegar. Beat with a hand mixer (or a sturdy spatula) for about 1 minute until a thick, even paste forms.
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Pour in 1 cup of the boiling water and beat 30–45 seconds more. As the psyllium gels, the batter will firm into a soft, slightly sticky dough within a minute or two.
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With wet hands, shape the dough into a log, press it evenly into the pan and smooth the top. Cut a shallow slash down the center with a wet knife.
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Bake 60–70 minutes until the crust is deep golden and firm, the loaf sounds hollow when tapped, and the center reads 200–205°F (93–96°C) on an instant-read thermometer. Tent with foil after 40 minutes if the top is browning too fast.
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Lift the loaf onto a rack and cool completely — at least 2 hours — before slicing with a serrated knife.
Tips for success
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Don't slice it warm: psyllium bread finishes setting as it cools, and a hot loaf will seem gummy in the center. - Use finely ground psyllium husk powder, not whole husks, and weigh it if you can — too little and the loaf sinks, too much and it turns rubbery. Some brands tint the crumb purple-gray; it's harmless.
- Toasted slices make sturdy sandwiches, keto French toast and crunchy croutons.
Nice to have, not needed
- An instant-read thermometer takes the guesswork out of doneness (200–205°F/93–96°C) — without one, check that the loaf sounds hollow when tapped.
- A kitchen scale for the psyllium gives the most consistent loaf; carefully leveled tablespoons work too.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Toast slices straight from the fridge or freezer; untoasted, they are best at room temperature.
Prep tip: Slice the whole loaf before freezing and stack the slices with parchment so you can take out one at a time.
Keep sliced in an airtight container in the fridge up to 1 week, or freeze slices with parchment between them up to 3 months and toast from frozen.
Variations
2 variations, each with its own ingredients and macrosSeeded loaf
FlavorSunflower, pumpkin, flax and sesame seeds give the loaf the nutty crunch of a multigrain bakery bread, for barely half a gram more net carbs per slice.
- + ¼ cup raw sunflower seeds
- + ¼ cup raw pumpkin seeds (pepitas)
- + 2 tbsp flaxseed
- + 1 tbsp sesame seeds
2.4 g net · 161 kcal · 6.6 g protein · 13 g fat · ≈$0.63 per serving (+0.5 g net carbs vs the original)
Cinnamon swirl
FlavorA ribbon of buttery cinnamon "sugar" rolled through the loaf. Toast it and spread with butter, or use it for French toast.
- + ¼ cup granulated erythritol or brown-sugar-style sweetener
- + 1 tbsp ground cinnamon
- + 1 tbsp butter
2.1 g net · 132 kcal · 5.1 g protein · 11 g fat · ≈$0.62 per serving (+0.2 g net carbs vs the original)
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