This low carb, high protein and gluten free bread was created by Elana Amsterdam of Elana’s Pantry and is a cinch to make. It is especially tasty toasted with a smear of almond butter, raspberry jelly and a sprinkle of salt. Yum.

  • Yield: 12 slices
  • Difficulty: Easy
  • Total: 55 
  • Active: 10   

Ingredients (6)

  • 2 1/2 cups blanched almond flour (NOT Bob’s Red Mill!)
  • 1/2 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 tablespoon agave nectar
  • 1/2 teaspoon apple cider vinegar


  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a medium bowl, whisk the eggs, then add agave and vinegar
  3. Stir wet ingredients into dry
  4. Scoop batter into a small (approx. 6×3 inch) well greased loaf pan
  5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
  6. Cool and serve