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This paleo low carb bread recipe with almond flour came about somewhat by accident during my Sunday meal planning. Lately I’ve been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but since I’ve been wanting to create an almond flour bread recipe, last weekend I decided to attempt that instead.
A low carb bread loaf is more quick and convenient to make than individual biscuits or buns. Even though the biscuits I make come together really fast, forming them still takes time. Finding a paleo bread loaf variation that works would be even faster! And, speeding up my weekly meal prep is always a good thing.
I didn’t expect the first version of almond flour bread to make it to the blog. It was mostly just for the family, and I planned to make several versions before sharing it. I figured I’d make one each week until one of them was truly amazing. But when my husband asked me why I bought “real bread”, I realized this was one to share right away!
Almond flour on its own tends to be a bit crumbly. That’s perfect for biscuits and cakes, but a sturdier low carb bread loaf is better for sandwiches. I liked the real-bread-like texture I got by using psyllium husk powder in my low carb cinnamon rolls, so I knew I wanted to incorporate that into low carb bread. At the same time, the recent discovery that I’m sensitive to the taste and texture of psyllium meant I couldn’t use too much.
The good news is that my paleo bread recipe doesn’t require a lot of psyllium husk powder. I used only 1/4 cup for the entire loaf, compared to 2 cups of almond flour. You may even be able to reduce that to 2-3 tablespoons, which I’ll try next time. (You’ll want to reduce the water a bit if you do.) This avoids the strong taste and texture of psyllium, and also saves money since the powder can be on the expensive side. (I like to buy it here for a pretty good price.)
I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so including them (in addition to the baking powder), makes the bread rise better. Fortunately, whole eggs worked! It turns out that my friend, Lisa from Low Carb Yum, used whole eggs in her coconut flour psyllium husk bread, too.
The pleasant surprise about this low carb bread recipe was that it worked out with only five ingredients (plus salt and water). The psyllium husk powder transformed what would be a crumbly almond flour bread into sturdy slices that can stand up to sandwiches and spreading just about anything.
Like any other bread, you’ll want to wrap this almond flour bread for storage so that it doesn’t dry out. I kept it on the counter for over a week with no problem. It did get a little hard toward the end. I’d expect the same thing if I bought wheat bread at the store.
The taste and texture of this low carb bread reminds me of a dense wheat bread. It even has a crusty exterior like your typical bread loaf! The difference is, it’s paleo, gluten-free, and packed with protein and fiber, keeping you full for much longer.
Low Carb Bread Recipe – Almond Flour Bread (Paleo, Gluten-free):
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| Servings | Prep Time | Cook Time |
| 1/2" thick slices | 10 minutes | 1 hour |
| Low Carb Bread Recipe - Almond Flour Bread (Paleo, Gluten-free) This almond flour bread may be the best low carb bread recipe yet! The texture is just like wheat bread. Gluten-free, paleo, & made with only 5 ingredients.
|
- 2 cup Almond flour
- 1/4 cup Psyllium husk powder
- 1 tbsp Gluten-free baking powder
- 1/2 tsp Sea salt
- 4 large Eggs (beaten)
- 1/4 cup Coconut oil (measured solid, then melted)
- 1/2 cup Warm water
- Preheat the oven to 350 degrees F. Line the bottom of a 9x5 loaf pan with parchment paper.
- In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
- Stir in the eggs and melted coconut oil, then finally the warm water.
- Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
- Bake for 50-60 minutes, until an inserted toothpick comes out clean (the top will be hard, like a bread crust). Cool completely before removing from the pan.
Net carbs per slice (1/2" thick): 2g
| Print recipe |  Yum |
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Want more low carb bread ideas? Try these:
LaurenKellyNutrition says
I can’t wait to try this recipe! I am not familiar with psyllium husk powder, can it be replaced for something else?
Linda Smock says
What is a good substitute for real eggs if someone is allergic to the yellow in eggs? Flax seed or egg whites?
Maya | Wholesome Yum says
Hi Linda, Egg whites should also work. You can replace the 4 eggs with 8 egg whites instead. The bread will rise a little less without the yolks, so I’d add another teaspoon of baking powder, too.
Denise says
Can this be toasted and maintain taste?
Maya | Wholesome Yum says
Absolutely! I actually like it even better toasted.
Tanisha says
What can replace the almond flour? I’m allergic to almonds.
Maya | Wholesome Yum says
Hi Tanisha, Sunflower seed flour should work in the same quantity (you can buy it here). I haven’t tried it for this recipe, but it does often work as a good almond flour replacement. The only thing to keep in mind is that the bread may come out green in color – sunflower seed flour tends to do this when baked – but it doesn’t affect the taste. Let me know how it goes if you try it!
Jan says
This looks great! I can’t wait to try it!
Maya | Wholesome Yum says
Thank you, Jan! Hope you like it!
Miz Tina says
I was wondering this too. Is the psyllium husk a must to make this work?
Maya | Wholesome Yum says
Yes, the psyllium husk powder is required for this recipe. I try to provide alternatives or substitutions where possible, but in this case other ingredients won’t have the same effect. The psyllium husk powder gives this a true bread texture. You could possibly reduce the amount a bit, but not remove it altogether. I hope you get the chance to try it!
Sean says
Hi, I am about to try your recipe, I know I come from a strange land – Australia!, but could you show imgredients in metric – weight as well – much easier than cups…
Kathleen says
Congratulations on this recipe! It’s fantastic. I’ve tried a number of low carb bread recipes, not many of which I’ve bothered to make a second time. Made this one today and it came out beautifully, with a nice texture akin to that of wheat bread. The loaf isn’t very tall but it works and I will make it regularly. Grilled cheese sandwich, here I come!
For those who prefer to weigh ingredients rather than volume measure everything, here are my weights: using Honeyville almond flour, 2 cups is 6.5 ounces; and NOW brand psyllium husk you need 1 ounce. (I have the husks so I ground some to a fine powder in my coffee/spice grinder and measured 1/4 cup of the powder, which weighed 1 ounce or 31 grams. In future, I will just weigh 31 grams of husks into the grinder and know I have the right amount.) A quarter cup of coconut oil, like other fats, weighs 2 ounces.
Thank you, Maya!
Maya | Wholesome Yum says
Thank you, Kathleen! I’m so happy you liked the recipe and will be making it again. I appreciate you taking the time to note the weight conversions – I’m sure they will come in handy for others!
Dave Cross says
I am interested in a low carb ‘hot dog/hamburger ‘ bun recipe.
Chef Dave
Maya | Wholesome Yum says
Thank you for letting me know, Dave! I’ll add that to my list for this summer.
Corrie says
Very excited to try this recipe! Have any thoughts about turning this into cinnamon raisin bread? Would love to hear your suggestions for that.
Maya | Wholesome Yum says
Hi Corrie, What a great idea! I haven’t tried experimenting with that yet. I do have a recipe for low carb cinnamon rolls here that you might like. You could toss some raisins in there, too.
Ann Frisque says
How is this paleo when it has baking powder? Baking powder contains corn starch which is non paleo.
Maya | Wholesome Yum says
Hi Ann, You can make your own baking powder if you prefer not to use the commercial kind. Just mix 1 part baking soda, 1 part arrowroot powder, and 2 parts cream of tartar (no corn starch needed). Hope that helps!
Vicki Brown says
Have just made this & couldn’t wait for it to cool before trying a piece. This is the best low carb bread I have tasted! Thank you so much
Maya | Wholesome Yum says
Thank you, Vicki! Waiting for it to cool is the hardest part. 😉
Lorri S says
I can’t wait to make this! It sounds so easy!!
Maya | Wholesome Yum says
Thank you, Lorri! I think it is!
Kristen says
Have you ever made it in a bread machine?
Maya | Wholesome Yum says
Hi Kristen, I don’t have a bread machine, so haven’t tried it. Let me know how it goes if you do!
Rebecca Jones says
I made this but I fiddled with the recipe a bit. I had everything but the psyllium husk powder so I added another teaspoon of baking powder, one more egg, and I used buttermilk instead of water. I made small loaves and they turned out great! Kind of a combo between corn bread and bread in texture but it holds together more like bread.
Maya | Wholesome Yum says
Thank you for sharing, Rebecca! That sounds really good – I need to try that version.
Dawna Taylor says
Where do I get the recipe? Does the psyllium cause stomach problems?
Maya | Wholesome Yum says
Hi Dawna, The recipe is on the recipe card at the bottom of the post. Psyllium can cause stomach problems in larger quantities (just because of fiber content), but the amount in this recipe is relatively small, so should be okay.
Ire says
Does this bread toast as well as your English Muffin recipe? One of my complaints with low carb, gluten free bread is when one puts the slices in the toaster, the edges toast/burn, but the middle doesn’t. Do you know what causes this?
Maya | Wholesome Yum says
Hi Ire, It does toast fine as long as it is cooked through enough. The outside will get pretty dark and hard (think crusty bread) for the inside to be done. When the inside doesn’t that, most likely the cause is too much moisture remaining in the center.
Sheila Baan Kiess says
Dang Girl! You have nailed it! THE BEST LOW CARB BREAD YET… HANDS DOWN!!
Maya | Wholesome Yum says
Thank you, Sheila! That means a lot!
Sarah Lloyd says
I have just started to baking/keto. Every time I make bread, it seems to be far to wet on the inside, kind of like it’s not cooked. I have brand new baking powder and I followed everything perfectly. 🙁 Does it normally come out so moist on the inside?
Maya | Wholesome Yum says
Hi Sarah, It sounds like the bread wasn’t baked for long enough, so try longer next time. The top will be very hard and dark golden before the inside is done. You can also try this recipe for low carb bagels, which is a little less finicky in that aspect.
Mallory says
Can I sub the coconut oil for a different oil? I love how this bread turned out but the coconut taste was pretty strong.
Maya | Wholesome Yum says
Hi Mallory, I’d recommend trying butter instead of the coconut oil (same amount). Different brands of coconut oil vary in terms of how strong the coconut taste is, and also some people can detect it more than others. Butter makes a good substitute, since it’s also solid at room temperature and is a more similar fat compared to vegetable oils.
Steven says
Any suggestions on how to make it rise a bit more? I made it once and while quite tasty it was more of a finger sandwich size.
Maya | Wholesome Yum says
Hi Steven,
This bread is a little more dense than a traditional wheat bread. You could try more baking powder to make it rise a little more, but in general a gluten-free bread still won’t rise as much.
If you just want bigger slices, another option would be to use the same size pan but multiply the recipe by 1.5 (enter 27 in the box under “servings” to automatically recalculate amounts). You’d need to increase the baking time if you do this, since the loaf will be thicker.
Finally, you could also try my low carb bagels or almond flour biscuits for some other low carb bread options.
Tom B says
I’m going to try this recipe this week, but wanted to ask if there is any change for high altitude cooking? I’m above 5,000 feet.
Maya | Wholesome Yum says
Hi Tom, I don’t live at high altitude so unfortunately am not able to test it out. I’m pretty sure you’ll need to increase the oven temperature (try 15 to 25 degrees higher), and reduce the baking powder a bit (try about 2 tsp instead of 1 tbsp). Let me know how it goes!
Ian McNay (@IanMcNay) says
I heard flax meal or ground chia seeds can do the trick 🙂 I’m going to try it…
Maya | Wholesome Yum says
Hi Ian, Recipes with psyllium husks are typically difficult to make substitutions, but if you made a variation that worked for you I’d love to hear about it!
Shandelle says
Any suggestions for high altitude? LOL! My bread didn’t rise at all, it’s about an inch and a half tall. Still tastes good but it’s not really possible to use for sandwiches. THANK YOU for your website. I ordered a bunch of stuff through your “store” and I’m loving all the recipes we’ve tried.
Maya | Wholesome Yum says
Hi Shandelle, Sorry to hear that it didn’t rise for you! I don’t live at high altitude so can’t test in those conditions. I’ve read that high altitude baking usually requires reducing baking powder slightly and increasing oven temperature by 15-25 degrees. If your bread rose at first but then fell flat, this could help. If it never rose in the first place, you could try more baking powder and whisking the batter more to introduce more air. I’m so glad that you like the recipes overall though!
Pat Stephens says
I tried it this afternoon and it is the best one I’ve tried. I accidentally used a 10×6 pan so it was too flat, but that will be easy to fix. Thanks for posting it!
Maya | Wholesome Yum says
Thank you, Pat! I’m glad you liked it.
Deb D says
Success!! This was really good. I did make 27 servings and ended up with a nicely rounded bread that, paired with my eggs, was a toasted treat that I figured was long gone since adopting a low carb lifestyle. I won’t be looking any further for a bread recipe.
Maya | Wholesome Yum says
That’s great to hear, Deb! Thank you!!
Stef says
How many grams per serving is this?
By the way, this is a great recipe! Actually tastes like bread!
Already dropped 1 kg in 5 days just by eating your low carb bread instead of the ‘healthy’ one from the bakery. I also added some seeds the second time I made it just for a bit of texture which I personally think makes it taste even better 🙂
Maya | Wholesome Yum says
Hi Stef,
Sorry, I never weighed it to find out how many grams per serving it is. A serving is a 1/2″ thick slice.
I’m so glad you like the bread and that it’s helping you lose weight. Great idea to add seeds – I need to try that!
Debbie says
Hello Maya. I have Yerba Prima Colon Care Formula. Can this be used for the psyllium?
Maya | Wholesome Yum says
Hi Debbie, I hadn’t heard of that so had to look it up. It does say the first ingredient is psyllium husk powder, which is promising, though I don’t know the ratio of other ingredients. It might work, but the texture might be a little different. Let me know how it goes if you try it!
Maureen says
I tried this today, it came out dry and didn’t rise much. I think I over baked it.
Maya | Wholesome Yum says
Hi Maureen, Sorry to hear that! If it was dry, you can try reducing the baking time next time.
Krystal says
Could any honey or sweetening agent be added?
Maya | Wholesome Yum says
Hi Krystal, I haven’t tried a sweet version of this bread. Honey wouldn’t be low carb, so just keep that in mind. Adding a sweetener should work, but other ingredients would need to be adjusted. You may need a little more of the wet ingredients if using a granulated sweetener, or a little more almond flour if using a liquid sweetener. If you try adding something, let me know how it turned out for you!
Donna says
I’ve seen some recipes that call for blanched almond flour and others that don’t. What is required for this recipe? Is it in here and I just missed it? Does it matter?
Maya | Wholesome Yum says
Hi Donna, For most recipes, either one works but the texture is different. Blanched almond flour almost always works better and creates a better texture in baking recipes. It matters less for something like breading. I’d definitely recommend finely ground blanched almond flour for bread. I like this one or this one.
Clementine says
Just made this fantastic bread, and ate it toasted with avocado and tomato. Brillant!!! First time I’ve enjoyed anything resembling real bread in a while. Thank you!!!
Maya | Wholesome Yum says
Thank you, Clementine! Avocado toast sounds awesome on it.
Lara says
My bread has come out black! What did I do wrong?
Maya | Wholesome Yum says
Hi Lara, I’ve never had that happen. It’s hard to say what went wrong without being in the kitchen with you. Was it in the oven too long (or at too high a temperature) and burned?
Carla says
Why not ghee, instead of butter?
Maya | Wholesome Yum says
Hi Carla, The recipe uses coconut oil, and I offered butter as an alternative – but ghee will work, too!
Amelia Kennedy says
Lovely bread, but I’ve just worked out that it’s cost me a fortune to bake in the UK – £13.50! The almond flour is the expensive item – I buy RealFoodSource flour from Amazon and use half a bag for the loaf. Any idea where I can buy this cheaper in the UK? Thanks for the recipe, so easy!
Maya | Wholesome Yum says
Hi Amelia, I’m glad you liked the bread! Sorry it turned out expensive for you. I usually use this almond flour from Amazon, which is a lot cheaper than the one you mentioned ($8.49 per pound right now), but I don’t know if it’s available on Amazon UK. Vitacost also often has good prices, especially if you look for a coupon code online, but not sure about their shipping prices to the UK. Let us know if one of those turns out to be a better deal, or if you find some other place that’s better.
Nosoyboy says
I wonder if ground flax seed could sub for the psyllium?
Maya | Wholesome Yum says
I haven’t tried it, but the texture would probably be different. Let me know how it goes if you try.
Elaine Treacy says
Hello, I would like to try baking this bread using the “27” option in the recipe. Unfortunately, the recipe does not automatically update. I have had success updating recipes on another website. Would it be possible to reply with the correct amounts for 27 slices? Thank you, Elaine
Maya | Wholesome Yum says
Hi Elaine, Sorry that the serving adjustment isn’t working for you. It works when I try it so I’d like to try to reproduce it – can you please let me know what device you are on and what browser?
In the meantime, here are the amounts for 27 slices:
3 cups Almond flour
3/8 cups Psyllium husk powder
1 1/2 tbsp Gluten-free baking powder
3/4 tsp Sea salt
6 large Eggs (beaten)
3/8 cup Coconut oil (measured solid, then melted)
3/4 cup Warm water
Hope that helps!
Elaine Treacy says
Thank you for the measurements; I’m going to try them out today.
I use an iPad with Safari as the browser.
Elaine Treacy says
Thank you for “27” measurements. I made the bread yesterday and was very pleased. Flavor and consistency are great! I did use egg whites from a carton for two of the 6 whole eggs.
I use an iPad with Safari as the browser.
Maya | Wholesome Yum says
Thank you, Elaine! I’m glad it worked well for you!
Nosoyboy says
I have substituted ground flax seed meal and the bread tastes way better, slightly less rise but holds together great.
Maya | Wholesome Yum says
Thank you for sharing! Good to know!
Julia kelle says
Hi, can I replace the almond flour with pumpkin seed flour?
Maya | Wholesome Yum says
Hi Julia, I haven’t tried that, but I think you can!