The smell hits first—warm, yeasty almost, with that golden-brown crust crackling as it cools on the rack. This fluffy sandwich bread that’s low carb & actually sliceable changed everything in my Asheville kitchen. No crumbly mess. No cardboard texture. Just honest bread that holds together for your morning toast or lunchtime turkey club.
I’ve tested seventeen low-carb bread recipes. Most turned into hockey pucks or fell apart when you looked at them wrong. This one works because we’re treating those eggs right—separating them, letting things rest, blending in stages. The result? Tender crumb, real structure, and twelve perfect slices that’ll make you forget you’re skipping wheat entirely.
Why You’ll Love This Recipe
- Slices clean without crumbling into sad almond flour dust
- Tastes like actual bread, not a science experiment
- Holds up to peanut butter, avocado, even grilled cheese
- Under 10 ingredients you probably have right now
Key Ingredients
Blanched almond flour forms the base here. Not almond meal—you need the finely ground, skin-free version for that smooth crumb. I use just over two cups because coconut flour alone makes things too dense. The almond flour keeps it tender.
Coconut flour is your structure builder. Half a cup soaks up all that moisture from the eggs and water, creating the binding power wheat gluten usually provides. Don’t substitute more almond flour. You’ll end up with pudding.
Baking soda gives lift without yeast’s fuss. Combined with the apple cider vinegar, it creates tiny air pockets as it bakes. That’s your fluffiness right there.
Five eggs do serious work. The yolks add richness and help emulsify the oil. The whites, beaten frothy, create air pockets that make this fluffy sandwich bread that’s low carb & legitimately light. Room temperature matters—cold eggs won’t blend smoothly.
Avocado oil stays neutral. You could use melted coconut oil, but I taste it in the finished loaf. Avocado oil disappears, letting the bread flavor shine.
Apple cider vinegar reacts with the baking soda for rise. One teaspoon. You won’t taste it, but skip it and your bread stays flat.
Instructions
Preheat your oven to 350°F. Grease an 8.5-inch loaf pan thoroughly—I use butter or coconut oil spray, hitting the corners especially. This bread can stick.
Whisk the dry ingredients. Combine 2 cups plus 2 tablespoons blanched almond flour, half a cup coconut flour, one teaspoon baking soda, and half a teaspoon fine sea salt in a large bowl. Break up any coconut flour clumps with your fingers. Set this aside.
Separate those eggs carefully. Crack all five eggs, putting yolks in your blender and whites in a small bowl. Even a speck of yolk in the whites affects how they froth, so take your time.
Blend the yolk mixture. Add the quarter cup avocado oil, three-quarters cup water, and one teaspoon apple cider vinegar to the blender with the yolks. Pulse on medium for five seconds. Just combined—no longer. The mixture looks thin and yellow.
Let it rest. Turn off the blender. Walk away for one full minute. This lets the liquids start hydrating mentally before the whites join. Sounds fussy, but it matters for texture.
Add the whites and froth. Pour in those egg whites. Blend for 10 to 15 seconds on medium until the whole mixture turns pale and frothy. You’ll see bubbles forming on top. That’s air incorporating—your future bread structure.
Dump in the dry ingredients. Add all the flour mixture at once. Immediately—and I mean within two seconds—blend on high for 5 to 10 seconds. The batter should look smooth and thick, like pancake batter. Don’t overblend or you’ll deflate those air bubbles.
Pour and smooth. Scrape the batter into your prepared loaf pan. Use a spatula to smooth the top into an even layer, pushing batter into the corners. The surface should be level—this helps it bake evenly and rise straight.
Bake low and slow. Slide it into your 350°F oven. Set a timer for 50 minutes, but know it’ll likely need 60 to 70. The top should turn deep golden brown, and a toothpick inserted in the center should come out clean. If the top browns too fast, tent it with foil after 45 minutes.
Cool properly. This step saves your bread. Let it sit in the pan for exactly 10 minutes. Then turn it out onto a wire rack. If you slice it warm, it’ll seem gummy. Wait until it’s completely cool—at least an hour. The texture firms up as it cools, giving you those clean slices.
Tips & Variations
Room temperature eggs blend smoother. Set them out 30 minutes before baking. Or place them in warm water for five minutes. Cold eggs don’t emulsify well with the oil.
Don’t skip the resting step. That one-minute pause after blending the yolks lets the mixture stabilize before you add the whites. I tested batches with and without—the rested version rose higher every time.
Check doneness by feel. Press the top gently at 50 minutes. If it springs back, test with a toothpick. If it leaves an indent, give it another 10 minutes. My Asheville oven runs cool, so I usually need the full 70.
Make it savory: Add a tablespoon of everything bagel seasoning to the dry ingredients, or fold in a quarter cup of shredded cheddar and chopped chives before baking.
Try cinnamon swirl: Mix two tablespoons coconut sugar with one tablespoon cinnamon. Pour half the batter in the pan, sprinkle the cinnamon mixture, add remaining batter, then swirl with a knife.
Storage & Pairings
Store completely cooled bread wrapped in plastic wrap at room temperature for two days, or refrigerated for a week. It freezes beautifully for three months—slice first, then freeze with parchment between slices for easy grabbing.
Toast it for breakfast with butter and sugar-free jam. Use it for grilled cheese, BLTs, or avocado toast. It holds up to wet fillings better than most low-carb breads.
Frequently Asked Questions
Can I use a different size pan?
Stick with 8.5-inch for the timing and texture written here. A 9-inch pan works but bake for 45-55 minutes—the loaf will be slightly flatter. Smaller pans need longer baking and may dome too much in the center.
Why is my bread gummy inside?
You sliced it too soon. This fluffy sandwich bread that’s low carb & properly cooled needs that full hour on the rack. The residual heat continues cooking the center as it cools, firming up the crumb structure.
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Conclusion
Real bread texture without the carb crash. This loaf slices clean, toasts golden, and makes actual sandwiches that don’t fall apart in your hands. Mix it in ten minutes, bake it while you do other things, and you’ve got a week’s worth of low-carb toast ready to go.
Easy Fluffy Sandwich Bread That’s Low Carb & Perfect
Ingredients
Equipment
Method
- Preheat your oven to 350°F and grease an 8.5-inch loaf pan.
- Whisk together the dry ingredients: almond flour, coconut flour, baking soda, and salt.
- Separate the eggs, placing yolks in a blender and whites in a bowl.
- Blend the yolk mixture with avocado oil, water, and apple cider vinegar for 5 seconds.
- Let the mixture rest for one minute.
- Add the egg whites to the blender and blend until pale and frothy.
- Add in the dry ingredients and blend for 5-10 seconds until smooth.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 60-70 minutes until golden brown, tenting with foil if it browns too quickly.
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.