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.


dairy-free / paleo – use coconut yoghurt, coconut cream or your favourite dairy-free milk instead of the cream / butter.

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.

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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{ 6 comments… read them below or add one }

laurie molnar March 2, 2018

Is almond “meal” the same as almond flour?


jules March 3, 2018

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.



Lene Kimura February 22, 2018

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!


jules February 23, 2018

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.


Alana Pound February 5, 2018

Amazing, the first Low Carb Bread I have tried that actually tastes good. Thanks so much!


jules February 6, 2018

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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