Parmesan Basil Almond Flour Bread

Adapted from Divalicious Recipes in the City.

There are a lot of almond flour bread recipes out there, but most of them contain some form of sweetener – natural, or artificial. I have been looking for a way to make almond flour bread without sweetener and when I came across this recipe, it looked perfect. The only problem was that I often find baked goods with almond flour a little bit bland. So I decided to add cheese and basil to the recipe, which gives this bread a rich flavor that I love. I can eat this bread on its own when I get a bread craving (yes, it still happens). It also makes a good sandwich bread. You can dip it in tomato soup, too.

(22 votes, average: 3.64 out of 5)

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Parmesan Basil Almond Flour Bread

Ingredients

3 1/2 cups almond flour
½ cup shredded Parmesan cheese
3 eggs
1/4 cup melted butter
1 teaspoon baking soda
1 cup natural yogurt
1/4 teaspoon salt
5 basil leaves, coarsely chopped

Instructions

Preheat the oven to 350F degrees.
Grease the insides of a loaf tin with butter.
Mix the almond flour, Parmesan, salt and baking soda in a large bowl.
Mix in the butter and yogurt.
In a small bowl, beat the eggs and then add to rest of the mixture.
Add the basil and mix well.
Put the dough into the loaf tin and bake for 45 minutes.
Cool in the pan, remove and serve.

Michael Aviad

Michael Aviad is co-founder of ASweetLife. He was diagnosed with type 1 diabetes in 2002. Michael was born in Santa Barbara and grew up in Jerusalem. He studied law and after passing his bar exam went on to get an MBA with a major in finance. Michael worked for many years as an economist. He and his wife Jess, also a type 1 diabetic, have three sons. Michael loves to run and is always training for the next marathon.

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Steven

6 years ago

I tried this recipe for my father but substituted a tablespoon of ground flax seed mixed with three tablespoons of warm water per egg. I would advise you to never do this. Ever. I’m sure the recipe would’ve been amazing had I not made this substitution, but with the flax seed I made a “loaf” of almond bread that bricks would be envious of. We all had a good laugh out of it as we choked trying to swallow it down. I will be experimenting on egg substitutes further, but NO FLAXSEED!! Haha

Gloria

12 years ago

Thanks for the reply! I hope to have this today or tomorrow!

Robin Cacopardo

Hi Gloria,

We used a standard bread loaf pan. I would say there are 14 servings, if you’re not slicing them too thickly.

What size pan did you use? How many servings? This sounds like something I can fit into my restricted diet!! I would appreciate the nutrition information. Now off to find some Almond Flour!