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Almond-Flour Loaf

This page gives you a weighed almond-flour loaf formula, with the safety and allergen details you need before you start. 247-Keto has not kitchen-tested this recipe, so the quantities, pan size and oven setting are proposed instructions, not observed results.

Food safety and allergens​

The batter contains raw egg. FDA notes that shell eggs can contain Salmonella, so wash hands, utensils and surfaces after contact with raw egg, cook egg dishes thoroughly, and do not taste the raw batter FDA egg safety guidance. Check the thickest part with a thin-tip thermometer; 160°F (71°C) is the safety endpoint for egg dishes FoodSafety.gov minimum internal temperatures, and egg dishes reheated later should reach 165°F (74°C) FDA egg safety guidance. Refrigerate leftovers within two hours, or within one hour above 90°F (32°C), and keep them at 40°F (4°C) or below, using shallow containers for prompt chilling FoodSafety.gov food handling guidance.

This recipe contains egg, milk (from the butter) and almonds, a tree nut. Read current ingredient and allergen labels on every product, and do not infer an allergen-free result from the recipe title FDA food allergy guidance.

247-Keto has not kitchen-tested this formula, so yield, timing, taste, texture and storage quality are unmeasured.

Preparation notes​

Weigh everything on the digital scale in grams; the formula is written by weight. It assumes Bob's Red Mill superfine blanched almond flour, which the manufacturer describes as finely ground blanched almonds Bob's Red Mill almond flour information. Almond meal with skins and wheat flour are different products and are not interchangeable here.

Baking powder is the only leavener. It contains both acid and base components, while baking soda needs an acidic ingredient, so the two are not swappable in equal amounts King Arthur baking powder and soda guidance. Whisk the dry ingredients together first so the baking powder and salt are spread through the flour before the wet mixture goes in. Parchment lets you lift the loaf from the pan, and a cooling rack helps it cool before cutting. The 350°F oven and loaf pan echo King Arthur's almond-flour-based loaf, an equipment choice only King Arthur almond-flour loaf method. For more ideas, browse our keto recipes.

Ingredients​

  • 192 g Bob's Red Mill superfine blanched almond flour
  • 250 g raw whole egg, shells removed
  • 75 g unsalted butter, melted
  • 8 g double-acting baking powder
  • 2 g fine salt

Equipment​

  • Digital scale
  • Mixing bowl
  • Whisk
  • 20 × 10 cm loaf pan
  • Parchment
  • Oven
  • Thin-tip thermometer
  • Cooling rack

Method​

  1. Preheat the oven to 350°F (175°C). Line the loaf pan with parchment rated for this setting.
  2. Whisk the almond flour, baking powder and salt together. Separately whisk the eggs and melted butter, then mix the wet ingredients into the dry ingredients.
  3. Transfer the batter to the lined pan and spread it evenly. Do not infer a baked loaf size from the pan size.
  4. Bake until the loaf is set through the center with no wet raw batter; check the thickest part with a thin-tip thermometer for at least 160°F (71°C). Do not taste raw dough.
  5. Remove the pan using oven mitts and cool before attempting to lift and cut the loaf. Refrigerate perishable leftovers promptly.
Painted illustration of an almond-flour loaf on a board.
The intended almond-flour loaf. Conceptual illustration, not a tested cooking result.
Painted illustration of almond flour, an egg, butter, baking powder and salt arranged together.
Ingredients for an almond-flour loaf. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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