Little Almond Breads

Almond Bread

Little Almond Breads

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.

makes: 9
takes: 25 minutes

200g (7oz) almond meal
2 tablespoons psyllium husks or oat bran (optional)
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs (or 3 egg whites)
100g (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.


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 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. Just warm in the toaster or oven before serving.


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    • Yes it’s the same thing here in Australia Laurie

      Although in the US I think almond meal is coarser and almond flour more finely ground. The one I use is finely ground like a flour.


  • Oh Jules – You just saved my * again 😉
    These breads are by far the most delicious, fastest and easiest glutenfree breads I have ever made! Even my daughter (11 y/o and picky and need the glutenfree) has approved.
    Mine did not look like the ones on the picture though. Mine were darker.
    I didn’t have cream and not enough butter, so I mixed greek yoghurt with 3,7% milk and it worked great. I shaped them with a soft spatula dipped in water to smooth the dough and shape them as a real toast – you know; squares!

    • Oh yay Lene!
      So glad to hear this!
      The extra browning would be time in the oven + using the milk – it has more protein and sugar than cream so will brown more easily.

    • So glad you liked it Alana!

      Make sure you check out the other Low Carb bread recipes on the site… The Broccoli Bread is another fave around here.


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