savory almond meal bread loaf with two pieces cut out

savory almond meal bread

I stumbled across an awesome recipe for a savory almond meal bread a couple of years ago, when I was scouring the internet for a keto-friendly bread recipe that tasted good and would also result in a do-all-things type of bread. I’m talking sandwiches, toasted, good-on-its-own type of keto bread recipe. Not easy to find. But when I tried this Sprouted Kitchen recipe for a Rosemary Almond Meal Bread (minus the honey to make it sugar-free and keto-friendly), it quickly became a favorite. I’ve adapted it here a bit, mainly by adding in some more herbs and garlic to give it a big boost of savory (because why not? and also STUFFING- stay tuned) but it’s incredibly versatile and you could probably throw many other things into it and still have it turn out delicious.

Now, I want to temper some common bread expectations. This savory almond meal bread is flavorful and hearty but it’s not fluffy or pliable like a gluten bread. It’s dense, as most almond flour recipes are, and has a larger crumb. But it gets a bit of a lift from the eggs and flax meal, and it’s overall really satisfying and can do many things that a regular bread can do. Toast it in the oven to make a keto avocado toast, top with an egg for extra yum. Make an open face sandwich. Spread some butter or nut dip on it and throw an egg on top for a filling, keto breakfast. Have I mentioned I believe anything is made better topped with a yolky egg? This is my food philosophy. Give me anything and I’ll throw an egg on it and it will be tasty. My daughter Posey also loves runny eggs, a fact that makes me feel proud and slightly validated that I’m raising her right. 😉

ingredients in bowl for savory almond meal bread

how to make savory almond meal bread

This is a simple, one-bowl process. Throw everything into the bowl, stir, pour it into a loaf pan and place it in the oven. Easy peasy. I used fresh sage, garlic cloves, thyme, rosemary and onion powder for this one, but I’ve also successfully made it with other flavor add-ins like chopped olives and sun-dried tomatoes. Alter to your taste buds’ content! Here are the ingredients you’ll need:

  • extra virgin olive oil or coconut oil
  • eggs
  • apple cider vinegar
  • blanched almond meal or almond flour
  • baking soda
  • flax seed meal
  • salt
  • onion powder
  • fresh sage
  • fresh rosemary
  • fresh thyme
  • garlic cloves

Preheat the oven to 350°F. Lightly grease a 9×5 loaf pan with coconut oil or line with parchment paper. In a large mixing bowl, mix the eggs, oil and apple cider vinegar. Add in the almond meal, baking soda, flax seed meal, salt, onion powder, fresh herbs and garlic. Combine well and pour it into the loaf pan. Sprinkle a few chopped, fresh herbs on top, if desired. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool in the pan for at least 10 minutes before serving. If you eat this right out of the oven, it’ll be more on the crumbly side (but still delicious!).

whole loaf of savory almond meal bread

This almond flour bread is rich, garlic-y, and peppered with fresh herbs. It’s keto-friendly, gluten-free, sugar-free and best of all, a BREAD when you just need one.

you might also love…

  • This vegan and keto-friendly Turkish eggplant casserole, the perfect main dish with plenty of tomato sauce and olive oil for keto bread-soaking action.
  • This creamy cauliflower soup, a low-carb and vegan recipe that’s simple, healthy, and delicious.
savory almond meal bread servings with whole loaf

savory almond meal bread {keto + gluten-free}

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A savory almond meal bread baked with garlic and fresh herbs. This easy keto bread recipe is low-carb, sugar-free and gluten-free! It's the perfect bread base for stuffing or enjoy it as a savory toast.

Ingredients

  • 4 eggs (pasture-raised when possible)
  • 1/4 cup extra virgin olive oil (or melted coconut oil)
  • 1 tablespoon apple cider vinegar 
  • 2-1/4 cups almond meal or almond flour
  • 1/4 cup ground flaxseed meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2-3 garlic cloves, minced (depending on how much garlic you like)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 teaspoon fresh sage leaves, chopped

Instructions

    1. Preheat the oven to 350°F. Grease a bread loaf pan or line it with parchment paper. Beat the eggs and olive oil in a medium bowl, whisking well to get a lot of air in the mixture. Stir in the apple cider vinegar.
    2. Add the dry ingredients- almond flour, ground flax, baking soda, salt and onion powder. Mix the batter well, stir in the fresh herbs and minced garlic, and thoroughly combine.
    3. Pour the batter into the prepared loaf pan. Bake in the center of the oven for 25-30 minutes, or until the loaf is golden brown and a toothpick inserted comes out clean.
    4. Cool for 10 minutes before serving.

Notes

You can adjust the amount of fresh herbs, garlic and onion powder to your preference. For less savory, reduce or omit the garlic and onion powder.

*This recipe was edited on 5/23/20 to correct a type-o to the amount of salt.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 26gSaturated Fat: 3gTrans Fat: 0gCholesterol: 93mgSodium: 182mgCarbohydrates: 9gNet Carbohydrates: 4gFiber: 5gSugar: 1gProtein: 10g

This nutritional information is approximate and is provided for convenience as a courtesy.

6 Comments

  1. Are you working on a sweet bread recipe, similar to this? I’ve been trying to find a nice versatile bread recipe, but not necessarily on the savory side. Also, what’s the nutritional information for this… maybe I just missed it while reading through everything. (BTW, I love your blog! You’re amazing!!)

    • Hi Rhonda! Thanks so much for checking out the blog! I am working on a more basic everyday type of bread recipe (like, for sandwiches) that is less dense than this one, but for the longest time, we have made this. It’s really versatile! The original recipe I adapted only calls for rosemary but I included more herbs/spices that you can definitely leave out. I’ve made it without any savory herbs (or garlic/onion powder) and it turns out great.
      Also, my earlier posts (like this one) don’t include nutritional info but we make it so much I have it saved in my phone: one serving has 6g carbs, 3.6g fiber, with 2.4g net carbs! 194 calories and 16g fat. 🙂 Hope that helps!

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