The most sought-after recipe in the low-carb world is one for a light, fluffy, non-eggy, gluten-free, low-carb, keto-friendly bread. The recipe below is exactly that. It’s not dense, crumbly or overly eggy like other low-carb breads. It is light and flavorful, and, most importantly for me, it holds together well for sandwiches, even without being toasted.
Instead of using all almond flour to replace the wheat flour, I use a combination of almond flour, psyllium husk and flaxseed meal, which gives it both flavor and texture reminiscent of “real” wheat bread, but without any of the gluten or carbs. With this bread, I can enjoy all my favorite sandwiches again.