This bread is very easy to make. It’s great for toasting and for sandwiches.

Yield: 1 loaf, (approx. 16 slices of bread)

Serving size: 2 slices


  • ½ cup almond meal/flour, packed
  • 1 tbsp. coconut flour
  • 1 tsp. aluminum free baking soda
  • ½ tsp. sea salt
  • 1 cup almond butter
  • 2 egg whites
  • 2 eggs
  • 1 tsp. organic raw honey
  • 1 tbsp. filtered water
  • 2 tsp. organic raw apple cider vinegar


  1. Preheat the oven to 315 F
  2. Grease a loaf pan.
  3. Line the bottom of the loaf pan with parchment paper. Grease the paper.
  4. Mix the dry ingredients in a small bowl.
  5. Mix the wet ingredients in a medium sized bowl.
  6. Add the dry ingredients into the wet ingredients, and mix well.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 35-40 minutes, until a tooth pick inserted near the center comes out clean.
  9. Cool in the pan for 10 minutes.
  10. Remove from the pan, and cool on a wire rack until almost completely cool.
  11. Place the loaf on a cutting board. Cut into slices, using a serrated bread knife.
  12. Stagger the slices so they can finish cooling completely.
  13. Store the completely cooled slices on a piece of paper toweling, inside an air tight container, in the refrigerator.
Only 2 Net Carbs Serving!
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.