Keto Almond Flour Bread

almond flour bread

Keto Almond Flour Bread:

This almond flour bread recipe is by my friend Kelcie Yeo. She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here

Almond Flour Bread Ingredients:

4 Pasture-raised eggs

2/3 cup of melted coconut oil

1 tsp pink salt (Himalayan or Redmond’s real salt)

1 cup of blanched almond flour

1 tsp of aluminum-free baking powder

Almond Flour Bread Instructions:

Step #1: Whisk together eggs, melted oil and salt

Step #2: Whisk in flour and baking powder

Step #3: Pour into greased mini loaf pan

Step #4: Put aluminum foil over the top of the pan (try to avoid it touching the bread mix)

Step #5: Bake at 350 degrees for 30 minutes

Servings:   1 loaf

Prep Time:  5-10 mins

Bake Time:  30 mins

Dr Jockers Comments:

Bread is one of our greatest comfort foods but also one of the most inflammatory foods we can consume.  This is because most of the bread on the market contain gluten and they are also very high in carbohydrate.  This recipe is loaded with healthy fats, clean proteins and great prebiotic fibers.

Almond flour is rich in major minerals and good fibers that help improve our gut microflora, stimulate gut motility and improve bowel transit time and tone.  I wouldn’t recommend consuming tons of almond flour as many individuals are susceptible to developing food sensitivities to tree nuts like almonds.

Coconut oil and pasture-raised eggs offer some of the very best fats for the body.  Coconut oil is rich in medium chain triglycerides while pasture-raised eggs are rich in omega 3 fatty acids and CLA.  These support a healthy metabolism and are highly anti-inflammatory.

This is a fantastic bread to make on occasion so you can enjoy your favorite comfort food in a much healthier way.


Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.


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  1. Does this recipe only make on “mini” loaf? I am in Australia and have “googled” mini loaf pan, which comes up with very small loaf pans. Can you please give me dimensions and capacity of the pan? Thank you.

  2. In your comment section you talk about using honey, but the recipe doesn’t mention honey. So how much honey would you use if making it more like cake?

  3. Can this and your other recipes be doubled or tripled then frozen? As it is being eaten does this bread and other breads need to be refrigerated or should I pre-slice the breads and freeze them, popping out slices as they are needed?

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