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If you’ve been craving an ACTUAL sandwich with bread on the low carb lifestyle we’ve got this epic Low Carb Sandwich Bread for you and your turkey sandwiches.
A good sandwich bread recipe is something I’ve been meaning to do for a long time. Usually I just make my hot dog bun recipe into hamburger buns and use those for sandwiches. But there’s something to be said for getting an even slice of bread so your sandwich isn’t too “bready”.
I will most often enjoy a turkey sandwich or BLT when I do make a sandwich, so it’s nice to have a bagged loaf in the fridge. It feels like I went to the store and bought a loaf. It feels normal, if that makes any sense.
One thing I hate about changing the way I eat is when I feel different or like there is a huge, long list of stuff I can no longer have. It’s totally a mindset thing.
I know this about myself. It has nothing to do with what I actually can and can’t have. It’s that “diet mentality” and I hate it. So if I can have something on hand that is low carb AND feels “normal”, I’m all for it.
This loaf will dip a bit in the center as it cools, but it will still give you a nice, relatively square loaf of bread.
How to Bake our Low Carb Sandwich Bread
- I strongly recommend the parchment though (not wax paper!), otherwise you’ll end up breaking the loaf into large crumbs trying to get it out of the pan. Despite the look of it, it’s a somewhat delicate loaf.
- Allow this to cool fully, then just lift the loaf out by the parchment that hangs over the edge and gently slice. I found it easiest to line my pan with two pieces of parchment cut to the width of the loaf pan. (SEE OUR VIDEO BELOW THAT SHOWS HOW TO LINE PAN)
I love this flavor with turkey in particular. It reminds me a little of my Thanksgiving turkey with all the spices on it. Pretty good stuff! And if you eat dairy, spreading a little pat of butter on this would be simply divine.
How many slices out of our sandwich bread recipe
I got 19 slices out of this, but that can change a bit based on your bread pan. So I’m giving you both sets of data below. One with the data per slice from a 19 slice yield, and one for the entire loaf so you can simply divide the numbers by the number of slices you ended up with.
YOU MIGHT ALSO ENJOY:
- Low Carb Pretzels
- Low Carb Hot Dog Buns
- Low Carb Garlic Rosemary Biscuit Rolls
Low Carb Sandwich Bread Recipe
If you've been craving an ACTUAL sandwich with bread on the low carb lifestyle we've got this epic Low Carb Sandwich Bread for you and your turkey sandwiches.
3.80 from 30 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: low carb sandwich bread
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 19 slices
Calories: 150kcal
Author: Bailey
Recipe Video
Ingredients
- 1 1/2 cups almond flour
- 2 Tablespoon baking powder
- 6 large eggs
- 3/4 cup oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
Preheat oven to 375 degrees F
Line a standard bread loaf pan (see video for reference) with parchment paper.
In a medium mixing bowl, whisk together all of the ingredients until well combined.
Pour the batter into the loaf pan and "tap/drop the pan" from about a 1/2 inch height onto your counter top a few times to work the air bubbles out of the batter. Regardless of the size of your loaf pan, don't fill it more than 3/4 of the way full.
Bake for 30 minutes or until a knife inserted into the middle of the loaf pulls out clean.
Cool, slice and serve.
Nutrition Info
Nutrition Facts
Low Carb Sandwich Bread Recipe
Amount Per Serving (1 slice)
Calories 150Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Cholesterol 59mg20%
Sodium 64mg3%
Potassium 23mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 0g0%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
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Comments
Cindy Clay saysI have been Keto for almost 2 years and have been looking for an easy keto friendly bread recipe. This is the first one I have tried. I used coconut oil as I read a comment from another reader who stated that her bread had a bitter taste possibly from using olive oil. First impressions: it is very moist (almost too moist), taste is good (slightly eggie). To control macros for my keto lifestyle purposes I sliced into 24 slices (99 calories per slice, 2.6 net carbs). I plan to toast and spread cream cheese on top and possibly make a sandwich if it firms up a bit. Not sure if I would make this again.
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- MARIA CLAUDIA says
Hello! I found this recipe on Pinterest and the truth is, I love your page. I’m just starting with the low carb eating and I have found your page very useful.
Yesterday I made the recipe for this bread and it is delicious! I have just one question, what kind of oil do you use?Reply
- Lindsay says
Hello Maria and Welcome! 🙂
We’ve used a two oils with this recipe. Extra light olive oil and then melted coconut oil. Both have fabulous results.
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- Mindi says
How long can it be stored in the fridge?
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- Lindsay says
We’ve stored up to a week in the fridge.
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- Nancy says
Hi – I just finished making this bread and was so excited by the smell and it looked great. BUT it has a very bitter taste…any suggestions?
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- Lindsay says
Huh. The only thing I can think that could cause that is your oil. What type of oil did you use? If you used an olive oil sometimes those oils can be very bitter. That really is the only thing I can think that could cause the bitter taste.
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- Terry says
I made this bread the other day and it came out perfect! I wish I could post a picture. I’m not a rosemary kind of person so I used basil, garlic and a little romano cheese. Otherwise, I followed the recipe exactly. I let it completely cool in the pan before removing it and cutting it. I put it in an airtight comtainer in the frig. Last night I made grilled cheese sandwiches with it and it grilled perfectly. It looked so good, I took a picture. Thank you so much for bringing sandwiches back into my life! This is going to be a regular in my house.
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- Lindsay says
So glad you enjoyed it! You can always snap a photo and share and tag us on Instagram or Facebook 🙂 If you found this on Pinterest you can attach photos of it there too. 🙂
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- janet says
trying recipe for the first time, I left out rosemary and thyme, let you know. Added a dash of garlic powder
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- JoJo says
Before I make this yummy looking bread, I just want to make sure that it is in fact 2 TABLESPOONS of baking powder and not 2 TEASPOONS?
Thanks!
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- Lindsay says
Hi JoJo! Yes it’s 2 Tablespoons. 🙂
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- Catherine Voci says
Can’t wait to try this recipe. Would it make good croutons or be good for making stuffing?
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- Lindsay says
I’m not sure how it would do with croutons or stuffing! We’ve made grilled cheese with it though if that helps at all.
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- Zeina says
Thank you so much for this recipe! I haven’t tried it yet but I love how simple it is. One question: does it taste too eggy? And in that case, would you recommend substituting some of the eggs with something else like cream cheese for instance??
Thank you!Reply
- Lindsay says
So for us it didn’t taste eggy. I think it is because of the seasoning though that prevents those flavors being noticeable. We have not tried it with cream cheese so I really can’t say that would work. I’m unsure that it would produce the same results.
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- Jen says
I love your hot dog bun recipe for the kids and am excited to try this! I have to watch my intake of nuts though and wondered if you have a tried and true coconut flour version. I’m going to experiment but thought I’d ask first. Thanks!
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- Lindsay says
I haven’t tried a coconut flour version yet unfortunately. Generally though 1 cup of almond flour is about 1/4 cup coconut flour if that perhaps helps guide you at all. Enjoy!
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- Leslie says
I was pleasantly surprised with this bread!!
I used olive oil n want to make more but I only have solid coconut oil…can I melt n etc that?
TIAReply
- Lindsay says
Yes melted coconut oil works great with this recipe as well!
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- Steph says
Excellent! One thing though. It needs salt!!! I didn’t realize it until I tasted it. Is it perhaps missing from the ingredient list? I double checked because I thought I inadvertently left it out. But that would be the only thing I would change next time. Other than that it was so good and moist. It held together really well too. Any ideas on the salt? 1/2 tsp maybe? Thanks for the great recipe!
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- Lindsay says
Thank you for your feedback Steph! So glad you enjoyed it otherwise. 🙂
I’ll add that to the recipe as an option for people to choose to use. My husband has to watch his salt intake so our family has just grown accustomed to not using it but definitely makes sense that it could use a little salt. I’d definitely say 1/2 teaspoon of salt is a fabulous place to start.
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- Gianine says
Nice bread! Light. I cut 16 – 1/2 inch slices out of a standard loaf pan. I switched out the listed herbs for TJ’s 21 seasoning salute. Toasted up nice too. It was so nice to soak up egg yolk with bread!
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- Lindsay says
Thanks for the Feedback Gianine! Thanks for coming back to let us know you liked it! 🙂
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