Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

by Cassidy Stockton in Featured Articles, Recipes

How does one enjoy bread while on a low carb diet? That’s a question we have been striving to answer. Our solution? This lovely Almond Meal Bread. It may look like a loaf of banana bread, but I assure you it’s definitely not banana bread. It has a lovely whole grain texture and savory flavor, despite being made from almond and coconut flour, perfect for sandwiches, toast or straight-up snacking. Yes, it uses a lot of eggs. That’s one of the trade-offs for leaving out the gluten and the starch in this recipe. It’s a great recipe for those looking to reduce their carb intake or are following the paleo diet… or just have a bag of almond meal lying around needing to be put to good use. Enjoy!

Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Cook Time:  35 – 45 minutes | Yield: 12 servings | Total Carbs per serving: 8g, Net Carbs: 4g

Step 1

Preheat oven to 400°F.  Line an 8×4- or 9×5-inch loaf pan with parchment paper and spray lightly with pan spray.

Step 2

Whip eggs until light and fluffy, about 5 minutes.  Meanwhile, sift together Bob’s Red Mill Natural Almond Meal, Coconut Flour, baking powder and salt.

Step 3

While the eggs are still whipping, slowly stream in the melted and cooled coconut oil.  Fold in the dry ingredients.

Step 4

Scoop batter into the prepared pan and smooth top.

Step 5

Bake until a tester inserted in the center comes out clean, about 35 – 45 minutes.

Step 6

Let cool completely before removing from the baking pan.

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Cassidy Stockton Google: Cassidy Stockton
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11 Responses to “Almond Meal Bread”

  1. Love this bread! Always looking for low carb breads as I’m diabetic and this site always has something good. The kitchen smelled wonderful as it was baking. The bread itself was very moist and tasted great with a texture a little like cornbread. Butter actually melted into the bread unlike most other low carb breads, an added plus!

  2. This recipe is soooo unhealthy with 3/4 cup of coconut oil and 8 eggs!!!! This is full of saturated fat and cholesterol!

  3. Unrefined coconut oil is a very heart healthy fat. The body doesn’t process it the way it does other saturated fats. Look up info on how toxic more popular oils are, ie. Canola, corn, grapseed, etc

  4. Hi, I’ve been using Bob’s Red Mill Almond meal for a couple of years now along with coconut oil , so I got a little confused with this recipe for bread. When you melt coconut oil it becomes liquid but if you then cool it, it forms a solid again so how can you pour a stream of it as suggested in this recipe. I want to make this because it sounds delicious but that oil isn’t going to stream. Thanks

    • Hi Kathy,

      When the recipe asks for you to let the coconut oil cool, it just means that you do not want to pour it into the mix when it’s still super hot. Just let it cool a bit, but you do not need it to come back to room temp and solidify.

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