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Almond Loaf (SCD)

This low-carbohydrate, high-protein, gluten-free bread is quick and easy to make. Vary tasty for breakfast as toast with butter. Also good for sandwiches at lunch. SCD Legal. Low FODMAP

Verde Almond Loaf

Course: Appetizer, Breakfast, Dinner, Lunch
Cuisine: American
Keyword: almond, bread, gluten-free, SCD
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Slices
Calories: 136kcal
Author: Chef Verde
This low-carb, high-protein, gluten-free bread is easy to make.
Print Recipe



  • 1.5 c almond flour use finely ground
  • 1/3 c almond meal
  • 1/2 tsp sea salt
  • 2 tsp baking powder not SCD see substitute
  • 2 tsp lemon juice or vinegar baking powder substitute
  • 1/2 tsp baking soda baking powder substitute


  • 1/4 c almond milk unsweetened
  • 2 tsp extra virgin olive oil
  • 4 eggs large or 184 g liquid eggs, not whites
  • 2 tbsp honey raw uncooked


  • Heat oven to 350 F and grease well, especially the bottom of a 8x4 inch loaf pan with grass fed butter.
  • In a large bowl, combine all ingredients.
  • Stir until smooth batter forms.
  • Spoon batter into loaf pan
  • Bake at 350°F for 40 minutes or until top is golden brown.
    If using 8x5 pyrex, bake for 25 minutes and test.
  • Cool for 10-12 minutes before transferring to wire rack to cool completely.
  • Slice and toast for an extra treat.


Wrap in a paper towel, seal in a zip-lock bag, and refrigerate for up to 1 week.
Try freezing to store for longer periods.
Based on recipe from Krusteaz Almond Flour
Baking Powder Substitute for this recipe: Use 1/2 tsp baking soda plus 2 tsp lemon juice or vinegar.
Baking soda is 4 x the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon powder. -www.bonappetit.com


Calories: 136kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 177mg | Potassium: 104mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 1mg