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) (7oz)
- 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 (3.5oz)
Instructions
- Preheat your oven to 200C (400F). Line a tray with baking paper.
- 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.
- 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.
- Bake ‘breads’ for 10-15 minutes or until lovely and golden brown.
- When the ‘breads’ are cooked, cool on a rack.
Variations
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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Add to my Old Favourite Recipes
I know this isn’t on the menu plan for the week, but I have found I like to have a supply on hand in the fridge, especially to have with eggs in the morning. My daughter calls them lie bread, because they look like cookies on the cooling rack. But even though they aren’t cookies, she still likes to eat them. 🙂
I always have some in the freezer too Karen 🙂
I did it, Jules! These are so yummy and were easy, too! I love that this recipe has the tag “basics” because these are an absolutely a staple!
My little brain is already thinking how I can make these sweet with cinnamon and raisins, or add garlic and rosemary to go nicely with soup. YUM! Another “how did I live without these” recipe!
Excellent Jamie!
Hi Jules, I want to give these a try! My question is: Psyllium flakes or Psyllium powder? I have powder, and I think the conversation is if the recipe calls for 1 Tablespoon of flakes, I should use 1 teaspoon of flour. Thanks in advance! – Jamie
They are so good Jamie!
And if you have psyllium powder use 2 teaspoons.
Enjoy enjoy! I always have some of these in the freezer.
I was all set to make these but found I had only 100g almond meal. Not to be outdone in the ‘Variations’ stakes, I substituted with a combo of 50g hazelnut meal then blitzed 50g walnuts and brazil nuts to make up the 200g. The taste is stronger and more complex, but was lovely hot from the oven with butter and honey. Also good as a brekky snack dunked in coffee.
Thank you for sharing! Apparently, I am highly sensitive to almonds and coconut, so I am now considering how or where I can substitute hazelnut. I’m also trying to add more Brazil nuts to my diet routinely for a natural selenium.
Yes you could absolutely use hazelnut meal Melodee – or use a mix of hazelnut and ground sunflower seeds or pepitas (I gind them in a spice grinder).
Brazil nuts are excellent for selenium but don’t over do them – you can have too much!
Thank you! I will be experimenting. Not overdoing the Brazil nuts is noted. 🙂
Is almond “meal” the same as almond flour?
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.
Jx
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.
Jx
Amazing, the first Low Carb Bread I have tried that actually tastes good. Thanks so much!
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.
Jx