Almond Coconut Flour Bread Recipe (Keto & Gluten-Free)

Almond Coconut Flour Bread is a soft, buttery loaf that makes a simple alternative when you want something hearty, satisfying, and easy to make. With its tender texture and rich flavor, it's perfect to slice and enjoy warm with a little butter.

Updated April 2026: I've refreshed this post with detailed ingredient notes, new expert tips, expanded FAQs, and step-by-step technique guidance based on your questions and feedback. Originally posted on March 22, 2018.

If you love bread but you're trying to cut back on carbs, you know how hard that can be. Bread is one of those things I genuinely cannot imagine giving up. The smell of a fresh-baked loaf, a warm slice with a pat of butter. So instead of giving it up, I found a better way to enjoy it. This almond coconut flour bread is my go-to when I want that buttery, satisfying slice without all the carbs that come with regular wheat bread.

I've been making this recipe for years, and I've tested it enough times to know exactly what makes it work. The combination of almond flour and coconut flour creates a loaf that's sturdy enough to slice, light enough to enjoy, and has a lovely nutty flavor that tastes nothing like a compromise. My family has put it to the test, and it passes every single time.

Whether you're eating keto, paleo, or just looking for a gluten-free bread option that doesn't taste like cardboard, this one is for you. Let's get started!

Why You'll Love This Almond Coconut Flour Bread

• Naturally gluten-free and keto-friendly - made with just almond flour, coconut flour, eggs, and butter, this loaf fits cleanly into a low-carb, grain-free, or paleo lifestyle.
• Buttery, fluffy, and satisfying - this isn't the dense, crumbly gluten-free bread you've had before. It slices cleanly, toasts beautifully, and holds up as a sandwich base.
• Simple pantry ingredients - no xanthan gum, no psyllium husk, no specialty flour blends. Everything you need is probably already in your kitchen.
• Ready in under an hour - 15 minutes of prep, 45-50 minutes in the oven, and you'll have a full loaf cooling on your counter.

Ingredients You'll Need

• Unsalted Butter - Melted butter is the fat base for this bread and what gives it that rich, indulgent flavor. Unsalted gives you better control over the saltiness. You can substitute melted coconut oil for a dairy-free version. It works well, though the flavor will be slightly more neutral.
• Almond Flour & Coconut Flour - Using both flours together is the key to this recipe. Almond flour provides a mild nutty flavor, fat, and body. Coconut flour is highly absorbent and adds structure without weight. They balance each other out, too much coconut flour alone makes the bread spongy and dry, but together, they create a loaf that holds together and slices cleanly. Do not substitute one for the other at a 1:1 ratio; the ratios here are tested and specific.
• Eggs - Eight eggs might seem like a lot, but they are the binding agent that holds this gluten-free loaf together. Without gluten to provide structure, the eggs do that work. Room temperature eggs integrate better and help the batter come together smoothly.
• Apple Cider Vinegar - Don't skip this. The apple cider vinegar reacts with the baking soda to help the bread rise and creates a slightly lighter crumb. You can substitute regular white vinegar or a squeeze of lemon juice, but the ACV gives the best result.
• Honey - Just one tablespoon, you won't taste sweetness in the finished bread, but the honey adds a subtle depth and helps with browning. If you're strict keto, swap it for a few drops of liquid stevia or monk fruit syrup, or simply omit it.
• Baking Soda & Salt - Baking soda works with the acid from the ACV to give the bread a gentle lift. Salt seasons the loaf and enhances all the other flavors.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Almond Coconut Flour Bread

Step 1: Prep Your Pan

Preheat your oven to 300°F and generously butter your loaf pan on all sides and corners. Do not skip buttering the pan thoroughly. This bread will stick if the pan is not well greased. You can also line it with parchment paper if you prefer an easy-lift removal.

Step 2: Combine the Wet Ingredients

In a small bowl, whisk together the melted butter, honey, and apple cider vinegar. Add in the eggs and whisk everything together until fully combined. The mixture will look a little thin, that's normal. Using room-temperature eggs here helps everything blend smoothly.

Step 3: Mix the Dry Ingredients

In a large bowl, sift together the almond flour, baking soda, and salt. Sifting breaks up any clumps and ensures even distribution. Stir the almond flour mixture into your wet ingredient bowl until it comes together.

Step 4: Add the Coconut Flour

Sift the coconut flour directly into the batter and mix well to fully incorporate. The batter will thicken as the coconut flour absorbs the liquid, this is expected. Don't be tempted to add more liquid. Let the batter rest for a minute if it feels too thick, and it will loosen slightly on its own.

Step 5: Bake Low and Slow

Pour the batter into your prepared loaf pan, smooth the top with a spatula, and bake at 300°F for 45 to 50 minutes. The low temperature is intentional, it allows the center to cook through without the outside over-browning. The bread is done when the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool Before Slicing

Remove the bread from the oven and let it cool in the pan on a wire rack for at least 15 minutes, then remove it from the pan and let it cool for another 5 minutes on the rack. Resist the urge to slice too early. Cutting warm gluten-free bread causes it to crumble. Patience is the secret ingredient here.

LaKita's Expert Tips

• Use room-temperature eggs for a smoother batter. Cold eggs straight from the fridge can cause the melted butter to seize up and the batter to look curdled. Set them out for 20-30 minutes before baking.
• Sift both the almond flour and the coconut flour. Coconut flour especially clumps badly and those clumps won't mix out. Sifting takes 30 seconds and makes a big difference in texture.
• Don't rush the cooling. Almond and coconut flour breads are fragile when warm. Give it the full cooling time before slicing or you'll end up with crumbles instead of clean slices.
• 300°F is the right temperature. Don't raise it. Baking low and slow is what allows the center to cook through without the top cracking or the edges burning. Trust the process.
• Butter your pan generously. This bread will stick to a lightly greased pan. Use softened butter and coat every surface, or line with parchment paper for guaranteed easy removal.
• For clean slices, use a serrated bread knife and a gentle sawing motion. A flat knife will compress and tear the crumb.

Variations & Substitutions

• Dairy-free: Swap the butter for melted coconut oil. The flavor will be slightly more neutral but the texture holds up well.
• Sweetener swap: Replace the honey with a few drops of liquid stevia, monk fruit syrup, or simply omit it entirely. The bread won't taste sweet either way.
• Add-ins: Fold in chopped rosemary, garlic powder, or everything bagel seasoning to the batter before baking for a savory loaf. Sunflower seeds or pumpkin seeds pressed on top before baking add a nice crust.
• Mini loaves or muffins: Divide the batter into a muffin tin and bake at 300°F for 20-25 minutes for individual portions that are perfect for meal prep.
• Paleo version: This recipe is already paleo-friendly as written. Just make sure your honey is raw if that matters to you.

Make-Ahead & Storage

Make-Ahead

You can mix the dry ingredients (almond flour, coconut flour, baking soda, and salt) up to 3 days in advance and store them in an airtight container at room temperature. When you're ready to bake, just combine with the wet ingredients and proceed. The fully baked bread can also be made up to 2 days ahead of when you need it. It actually slices more cleanly after a day in the refrigerator.

Storage & Reheating

Store leftover bread in an airtight container in the refrigerator for up to 5 days. The fridge is important here, almond and coconut flour breads have more moisture than traditional bread and can mold quickly at room temperature. To freeze, slice the cooled loaf first, then place slices in a zip-top freezer bag with parchment paper between each slice. Frozen slices keep well for up to 2 months. Thaw individual slices at room temperature for 20-30 minutes, or pop a frozen slice directly into the toaster. To reheat in the oven, wrap loosely in foil and warm at 300°F for 8-10 minutes.

What to Serve with Almond Coconut Flour Bread

• With butter and a drizzle of honey - the simplest way to enjoy it, and honestly still my favorite. Serve it warm for maximum comfort.
• As avocado toast - top a toasted slice with mashed avocado, a pinch of salt, red pepper flakes, and a squeeze of lemon for a quick, satisfying breakfast.
• As a sandwich base - this bread holds up well enough to make a simple egg salad or turkey sandwich. Toast it first for the best structure.
• Alongside a bowl of soup or stew - try it with a warm bowl of Sweet Potato Miso Soup, Hibachi Soup, or pair it with a hearty low-carb soup for a complete meal.
• As French toast - dip slices in an egg-cinnamon wash and cook in butter on a skillet. It's rich, satisfying, and perfect for a slow weekend morning.