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- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- 1 tablespoon honey
- ½ teaspoon apple cider vinegar
- In a large bowl, combine almond flour, salt, and baking soda
- In a medium bowl, whisk the eggs, then add honey, and vinegar
- Stir wet ingredients into dry
- Scoop batter into a well greased mini loaf pan
- Bake at 300°F for 45-55 minutes on bottom rack of oven; until a knife comes out clean
- Cool and serve
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
This low-carb, high-protein, gluten-free bread is a cinch to make. It is especially tasty toasted, then topped with almond-butter, raspberry jam, and a sprinkle of salt. Add a second slice of bread to it and you’ve got a paleo PBJ!
Here are some of my other low-carb gluten-free bread recipes:
Hi! I’m so excited to bake this! What size mini loaf pans do you recommend? The link took me to one with many choices- and I want to do it right! Thank You!
Maggie, we’ve updated the link, thanks for your comment!
Barb House says
I am using the recipe above. There is not enough liquid in this recipe. What is missing?? it is all dry ingredients!!
Barb, thanks so much for your comment! Half of the ingredients in this recipe are wet –just scroll down a bit :-)
Do you think I could put this in a muffin tin? I’d like to cut down on the baking time.
Aimee, feel free to experiment :-)
I caved and made the loaf. It turned out beautifully. The second time, I only had half an egg (I had used the other half for another recipe) so I had to cut the recipe down to 1/6. I made it cookie-style, since the batter is thick, and I got two round domes of bread…also delicious, cooked in 15 minutes. Thanks for the recipe! I love that it’s SCD friendly and whips up so quickly!
Aimee, you’re welcome!
I have tried this twice but am not able to make a batter. How big are the cups that you use to measure the flour please?
Meghana, the cups hold 8 ounces of water.
I tried this bread today, followed the recipe, and it did not rise at all. It tastes as expected but does not look like the picture. Not sure what happened?
Amanda, this is what happens when you use a standard sized loaf pan rather than the small loaf pan called for in the recipe :-)
Hi, Elana! Can you define small by measurements?
Tammy, happy to help, just let me know what you’re referring to :-)
Emily Jones says
So good! I made it yesterday for the first time and sent the recipe out to my friends today! :) I doubled the recipe and used my regular size loaf pan…just add some baking time. Delicious with some good preserves! (not so good as grilled cheese due to the tender consistency, imo.) Delicious way to eat low carb bread!
Barbara Kilpatrick says
I made this to the exact recipe, even the tin was correct, but its turned out far too dense. Are you sure its 2.5 cups of almond flour?
Barbara, yes that is the recipe, this bread is a bit dense :-)
Would this recipe work in a bread machine?
Nadia, I haven’t tried that with this recipe, but very much doubt it would :-)
Why the vinegar, need non fermented substitute
Josie, this helps the bread rise. Feel free to experiment and I hope you’ll let me know what works :-)
Try orange juice!