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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.
Discovering Easy Low Carb Bread
An easy 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!
Improving Almond Flour Bread Texture with Psyllium
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. I knew I wanted to incorporate that into keto bread, too. 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 that. 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, makes the bread rise better in combination with the baking powder. 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 Best Paleo Bread Recipe with 5 Ingredients
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.
The taste and texture of this keto bread reminds me of a dense wheat bread. It even has a crusty exterior like your typical bread loaf! You just need to make sure to bake it for long enough, so that the inside isn’t wet anymore. The difference is, it’s paleo, gluten-free, and packed with protein and fiber, keeping you full for much longer.
The combination of texture, taste and only a handful of ingredients all make this the best low carb bread in my book.
By the way, this low carb bread is chewy and similar to wheat bread. If you are looking for a white bread replacement, try my other paleo keto bread recipe! That one is super soft and light, like white bread.
Tips For Making Easy Low Carb Bread With Almond Flour
I’m so excited about how delicious and chewy this almond flour bread is! It’s one of my favorite low carb bread recipes, and I want it to be yours, too.
So, below are some of my best tips for it. And if you have other questions about this low carb bread, don’t hesitate to ask! I’d be happy to update this list.
How To Create Air Pockets In Almond Flour Bread
Some people ask why low carb bread doesn’t rise like wheat bread. Unfortunately, almond flour just doesn’t work the same way as wheat flour. But, you can still do everything you can to help this bread rise.
The key is to create air in the batter before baking. Mix it very well, aiming to create air bubbles! You can even try a hand mixer if you want to, though it’s not required. But overall, the more you mix the batter, the better it will rise.
Other than that, make sure you’re using fresh baking powder in the low carb bread recipe. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is Done
The only really challenging part about this low carb bread recipe is knowing when it’s done. It will look done before it actually is! And if you take it out too soon, it will fall and worse, it will be gummy inside.
One test is the toothpick test – insert a toothpick and check if it comes out clean. But, note that this bread will pass the toothpick test before it’s fully done. So, check with a toothpick and then continue baking for at least 10 more minutes.
Another way to tell is that the top should get very hard and crusty. Yes, this low carb bread creates a hard crust! I actually love that, and it’s an important marker of the bread being done.
Oven temperatures vary, so it might take a little experimentation in yours if it’s not done the first time. But in general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
How To Make Low Carb Bread In A Bread Maker
My recipe uses the oven, but I’ve had people ask me about how to make low carb bread in a bread maker. I don’t have one, unfortunately.
So, I asked the members of my low carb support group (join here – it’s free!) to test it for me. And – good news – it worked!
To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker. Make sure to choose the “quick bread” setting.
How To Store Almond Flour Bread
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.
Whatever you do, don’t wrap this low carb bread in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. If it gets a little damp or gummy with time, you can pop it in the toaster to fix that, but usually that’s only an issue if storing in plastic.
If you want to be on the safe side, you can store this bread in the fridge. Just wrap it in parchment paper, not plastic.
You can also freeze low carb bread! For easier retrieval, slice it first. That way, you can just grab a slice and pop it in the toaster when you want some.
Tools To Make Low Carb Bread with Almond Flour:
Click the links below to see the items used to make this recipe.
- Loaf pan – This one is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas. The non-stick surface is PTFE-free and PFOA-free.
- Parchment paper sheets – These are pre-cut for baking sheets, but the size is also perfect for loaf pans to hang over the sides when making low carb bread.
- Bread maker – This is NOT required for this low carb bread recipe! But, some people want one and my readers have told me that the recipe does work in it, on the quick bread setting.
- Psyllium husk powder – This is the one I use and it doesn’t turn purple for me. Some brands of psyllium husk powder can do that, though it’s harmless either way.
Easy Low Carb Bread Recipe (Almond Flour Bread):
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RECIPE CARD
Easy Low Carb Bread Recipe - Almond Flour Bread (Paleo, Gluten-free)
RECIPE VIDEO
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- 2 cup Blanched almond flour
- 1/4 cup Psyllium husk powder
- 1 tbsp Gluten-free baking powder
- 1/2 tsp Sea salt
- 4 large Egg (beaten)
- 1/4 cup Coconut oil (measured solid, then melted)
- 1/2 cup Warm water
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9x5 in (23x13 cm) 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. Try to mix it well to create air bubbles.
- Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size: 1 slice (1/2" thick)
Video Showing How To Make Low Carb Bread with Almond Flour:
Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Bread with Almond Flour!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Low Carb Keto Food List + Printable PDF
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793 Comments
Doug
I made this last night and I’m amazed! I can’t find any difference between this and regular wheat bread! I’m wondering if doubling the ingredients and using a taller pan will work to make a regular sized loaf of bread! This is the best and easiest keto recipe I’ve made so far.
Karen
Just made this and I had to change some things. Didn’t have the pysllium powder so I used coconut flour. Still turned out great. Put everything mix from Costco on top. Yummy
Thanks again
Joshua Miller
Have you tried using yeast in any of your breads? Im 2 weeks into keto and already lost 20lbs, i am REALLY craving some “bread”. I found your website & recipes. THANK YOU! Ive ordered everything that i didnt already have so that i can make these recipes. Cannot wait to try them.
Wholesome Yum A
Hi Joshua, I haven’t used yeast in any loaf recipes, but I have used it in these keto soft pretzels!
Cthulhu
So, I tried to make this bread and overall is good and looks like the pictures, however the flavor was very eggy… I’ll try only egg whites next time. In that case, how much should I use in cups (planning on buying an egg white carton so it won’t be a waste of eggs at home) And what about making double the ingredients, since the bread is rather small and the slices are tiny. I was reading the comments and someone said it only took 30 minutes to bake, I thought it was funny because I left it in the oven for an hour and a half and it was perfectly fine!! Not dry, not burnt, not gummy… By the way, I’ve been making the cream cheese almond flour cookies and they are great, we love them, I use just one 1/3 cup of monk fruit as sweetener, so they won’t taste too artificial… Really good with peanut butter on top
Christina
I use a lot of xylitol because of my sweet tooth. I would like more pastry recipes!
Earlene Russell
Absolutely delicious! I am not a baker, but this
recipe made baking easy. Thank you
Michelle
Love this recipe! The bread came out awesome. I ended up heating the oven to 325 degrees and left it in for about an hour. Thanks for the awesome, simple recipe!
Amy
I have been baking gluten free bread with my mom since I was a little girl, and paleo and keto breads for a while now. I have tried a LOT of different recipes through the years and yours has become my favorite, the one I make every week for my family. It is really easy to make, has simple ingredients, rises well every time, and has a wonderful taste and texture. Here are some things I have learned along the way that give me faster and more consistent results. I buy whole psyllium husks and grind them to a fine powder before using. (I didn’t used to grind them and my bread turned out fine, but it rises more and doesn’t have that faint touch of sliminess that psyllium husk can cause if you use whole husks.) I weigh my blanched almond flour and psyllium husk powder rather than using measuring cups. (It’s faster and more precise and I can put my food processor bowl on the scale and add the ingredients directly.) I use room temperature eggs. (It keeps the coconut oil from solidifying.) Rather than take the eggs out of the fridge ahead of time (something I always forget!), I put them in a bowl of warm water before I get started and by the time I need them, they are room temperature. I use a food processor for mixing, so I don’t have to beat the eggs before I put them in. Once I add all the ingredients, I turn on the food processor and let it run long enough for the ingredients to fully combine and whip some air into my dough. I use a smaller bread pan instead of the larger one that you use (it measures 3 1/4″ wide by 7 1/4″ long), partly because I like a taller bread shaped more like a traditional loaf, and partly because the pan is the same one that my grandmother used to bake bread for her family of 12 and it makes me feel more connected to her. Finally, I use an instant read thermometer to check the internal temperature of the bread so I know when it’s completely done; 200 degrees and I know the inside won’t be mushy. (My bread is usually done at the 45 minute mark.) Thanks again for a beautifully crafted recipe that has turned out perfectly for me every time!
Louise-Isabelle
Wow Amy ! Thank you so much for sharing those tips… I am going to try this bread with your advices. Thank’s also to Maya for the recipe. I need an easy bread substitute. 🙂
Mimi
Thanks for this recipe. I made it tonight and added flaxseeds and chia seeds. We all loved it.
Becky Badami
I’m just getting started. Made the bread and it did not rise too much will try again. Tastes good. So in reading the comments, someone said they doubled the recipe and had good luck with it rising much higher. Do I automatically have to double the carbs for that slice of bread?
Wholesome Yum A
Hi Becky, you’ll want to double the carb count if you still slice it into 18 slices (as the original recipe does).
Nicole
This bread is delicious! I’m so happy to have a grain-free bread recipe that’s so easy and good. I’m a bit confused about how to store it. Do you just wrap it in parchment paper and leave it on the counter or in the fridge like that? Also, does it freeze well? If so, please let me know the best method. Thanks!
Wholesome Yum A
That’s correct, Nicole — just wrap it as best you can and leave it on the counter. For freezing, you can store in plastic but I would recommend slicing it first.
Trish
Mine only took 30 minutes glad I checked on it. Excellent! Thank you! I will double the batch next time to make it taller!
Lord Mikey Adrian Cousins
OMG…Just made the Easy Low Carb Bread with almond flour this morning. It’s amazing!!! My comment is, as it may be useful to others, I couldn’t get the Psyllium Husk Powder as it’s not available in Turkey. So I substituted Coconut Flour in its place. The bread still came out amazingly. Thank you so much!!!
Christina Mollman
The bread came out just like you promised! It was fabulous! I wanted it to raise just a little more, but I knew from what you wrote about the way almond flour works that I got a 100% raise. Crusty, hearty, and delicious. Thank you so much for this recipe. Getting to eat bread again means the world to the person for whom I just made it.
Patricia Schoening
This bread came out great in my bread machine rapid cycle. Thank you! It was delicious with walnut butter.
Kayla Yalacki
I used a bread machine and added bm yeast. I cooked it on the quick bread setting. It didn’t not get “fluffy” but it did rise but I did notice that it wasn’t mixing it very well and ended up having to help it. It tastes great.
Ruth Gee
An edible low carb bread, thank you. I’ve made this a few times in my food processor. I use olive or sunflower oil as I don’t like the coconut flavour you get with coconut oil. I add various seeds, poppy, sesame, linseeds and sunflower seeds, gives it a bit of crunch. Cook for an hour and you get crust. Store it wrapped in baking parchment/greaseproof paper in the fridge otherwise it can go mouldy. Toasts nicely too.
Sunshine Rivera
I just got a silicone bread pan. Do you think I still need to use the parchment paper when baking this bread, or any bread actually, or can I leave it out? So looking forward to making this (and a whole lot of other recipes I found here.) Thanks for your help.
Wholesome Yum A
Hi Sunshine, you probably won’t have trouble with sticking, but it may be harder to lift out of the pan when you go to slice it. Let me know if you try that!
Jen
I just made this. It was delicious and the texture was perfect. Thank you for this recipe. I used butter instead of the oil because that is what I had at the time.
Michelle
Do you think this recipe would work with ghee instead of coconut oil? I have a coconut intolerance. Thanks for any feedback!
Wholesome Yum
Hi Michelle, I haven’t tried but I think that would work. Good luck!
Cyril j Harvey
I made a loaf of this bread and it was good with a little coconut oil and a drizzle of honey. I ran out of psyllium powder so purchased another container. The last two loves came out purple. It still tastes good. Could it be the psyllium? Thanks for your reply.
Wholesome Yum
Hi Cyril, for some reason the purple color happens with some brands of psyllium, though I haven’t experienced that myself. Glad you liked it!
Dale
It certainly was very easy to make but unfortunately I didn’t like the eggy taste. Would like a recipe that has less eggs or more flavour to cover up the egg taste. Thank you.
Wholesome Yum
Hi Dale, you might like some of my other bread recipes better!
Randy
I haven’t made it yet. Just wondering if I could substitute flaxseed meal for the psyllium husk powder. Thanks!
Wholesome Yum
Hi Randy, I haven’t tried that but it has worked for other readers. Let me know if you give it a shot!
Kathey Zareian
Will be trying this soon!
Michel Jackson Foster
First time in my life baked something. Your recipe was easy to follow and gosh, that superb taste! Thank you!
Sharon
I’ve finally found the best Gluten free almond flour bread recipe!! This is the best. Oh I already said that! It came out perfect and not purple. It’s a great texture and consistency. I did add 1 TB of nutritional yeast. Have no idea if it made a difference because I had never made the recipe before. Now I will have to try all those other bread category recipes. I’ve posted in Instagram, as well.
connie
I absolutely love this recipe. I tried it today for the first time and it’s absolutely delicious. My only problem is how thin it came out, maybe I didn’t mix it well enough? I don’t really know I tried following everything to the t so hopefully next time I will figure it out
Linda
Best gluten-free bread I’ve ever made, thanks so much, I used olive oil and added different seeds (sesame sunflower) Can I freeze it?
Wholesome Yum
Hi Linda, you can freeze it! See my tips in the post above.
Joan
Could I use xanthan gum instead nstead nstead of pyhllisium husk?
Maya | Wholesome Yum
Hi Joan, Sorry, no, the psyllium provides a good amount of bulk in this recipe, it’s not only a thickener whereas xanthan gum is much more concentrated and would not work the same way.
Manisha
I tried this bread for my husband who is allergic to wheat. I must admit I was skeptical about a bread made from Almond flour and psyllium husk but it was absolutely relish! I loved having it toasted along with just plain butter. yum!
Chrissy
First time making this bread and it’s delicious! Baked it for 65 minutes. I started at 55 minutes and when I checked it, it seemed to be done but followed suggestion of baking for an additional 10 minutes. I also separated the eggs and beat the whites before adding both the whites and yolks. And I used coconut oil as that’s what I use in the majority of my baking. I love the hint of flavour it adds!
Thank you for an easy AND delicious bread recipe
Rachel
Would this recipe work as rolls in muffin tins for easier freezing?
Wholesome Yum
Hi Rachel, I haven’t tried that but it might work. Watch them closely in the oven so they don’t overcook.
Deborah
I have started the Keto diet, and I was literally craving, dying for anything that tasted remotely like bread. Just made a fresh loaf of this bread, and it’s spectacular. I actually bought some wonderful thinly sliced Edam cheese cut a slice of bread and grilled it in the oven. It was absolutely divine. Thank you Maya, for this wonderful recipe!
Dave
I’m making this as I type! Looks good so far can’t wait to taste it! Making some grilled Italian sausages tonight should be a nice change!
Erika
I just made it and it came out so good!!!!!
Zee
Hey that looks like one tasty recipe.. Just one question, can we use just egg whites instead of whole egg? And if so then how many egg whites?
Wholesome Yum
Hi Zee, I’d recommend this bread recipe instead, since it only uses egg whites.
Juan Negro
Can you double this recipe to make a bigger loaf of bread?
Maya | Wholesome Yum
Hi Juan, Yes, you can!
Mark
I made this today, I haven’t tasted it yet because it’s still cooling. But it’s only about 1 inch thick. What did I do wrong?
Wholesome Yum
Hi Mark, what size pan did you use? If you used any kind of loaf pan it should not have been so thin.
Jenn
I had a similar issue…I used the 9×5 as recommended & ended up with a very short loaf! Not sure where I went wrong. Won’t work for sandwiches, but still plenty tasty to enjoy on its own
Steph
Amazing! Used olive oil and added more salt, dried rosemary, sage, oregano and thyme. Also added about 1/8 cup of Trader Joe’s olive tapenade. Was soooo delicious. Consistence was perfect. The only problem was I wanted to eat the whole loaf!!!
Jean
Such an easy and healthy bread recipe! Love how fluffy it is.
Sam C.
How exactly would I make this in the bread maker? Would I have to add yeast? I saw a comment about making it in the bread maker with yeast but I’ve seemed to have lost it. (This will be my first ever attempt at baking bread, once the rest of the ingredients come in)
Wholesome Yum
Hi Sam, some commenters have had luck using the “quick bread” setting on their machines. Another commenter mentioned adding 1 1/2 tsp yeast and 1/2 tsp sugar (to act as something for the yeast to “eat”).
DK
This recipe does NOT work in the bread machine!
Hope
This the Ed out amazing the very first time! I used olive oil instead of the coconut oil, otherwise stick to the recipe and made a perfect small loaf. It cuts beautifully into thin slices and tasted wonderful with some cheese.
This is a keeper!
Crissy
Wow! So I made this with my bread machine and it’s fantastic! My machine is pretty old so I think next time I’ll stir it all up really well, then put it in the maker. I love this! thank you!
Lynda Savage
Best, easiest bread recipe I’ve tried so far.
Lois
I am allergic to coconut and psyllium . I was wondering if I could use olive oil, but don’t know what to sub in for the husk powder. Thank you, this looks delish !!
Wholesome Yum A
Hi Lois, you can use olive oil here. As for a psyllium replacement, you might be able to substitute ground flax 1:1 but I haven’t tested that to know for sure.
Kimberly
Mine turned out gray in the middle. What could have gone wrong. It does not look like yours. I am scared to eat it.
Wholesome Yum
Hi Kimberly, did you line your loaf pan before filling it? The high egg content in this recipe can react with the metal pan and create a blue tint to your food. Overcooked eggs can cause this as well.
Marlene Galligan
How many carbs?
Wholesome Yum L
Hi Marlene, there are 5g of Total Carbs and 2g of Net Carbs for each of the 18 servings in this recipe.
Phillip
I don’t eat dairy and want to try this bread, do you think it will work with flaxseed instead of eggs? Thank you
Maya | Wholesome Yum
Hi Philip, I haven’t tried that. Let me know if it works out for you.
Bill
I don’t eat dairy either, but I do eat eggs.
Chatiya Fairley
I heard Chia seeds work well as a replacement for eggs, try googling the egg to chia seed ratio. Good luck.
Rachel
Can I sub the almond flour for any other flour?
Maya | Wholesome Yum
Hi Rachel, No, I don’t recommend that. It’s a main component in the recipe.
Daniela
Can I replace Coconut Oil for Ghee? Thank you
Maya | Wholesome Yum
Hi Daniela, Yes, that should work.
Melanie
Could I double this recipe to have a higher loaf?
Wholesome Yum
Yes, Melanie! You’d have to watch it for doneness. You’d likely need to cover the top with foil for part of the baking time, so that the top doesn’t burn before the inside is done.
Jackie Holthaus
I am new to low carb eating and I tried you recipe for bread and it was actually amazing… I really appreciate you posting your recipe. If anyone wants bread, this is the one to make.
YUMMY. Thank you!
Kimberly
Is this recipe Whole30 approved?
Maya | Wholesome Yum
Hi Kimberly, All the ingredients are whole30 approved. However, the whole30 program discourages bread of any kind, even if the ingredients fit into the program.
Mary
Made this and used everything but the bagel seasoning on top. Yum. Thank you for the recipe.
Dawne
This is the BEST bread recipe I have tried. It is right up there with her white bread recipe and actually smells just like bread when it comes out of my bread machine. I do add 1 1/2 tsp yeast and 1/2 tsp sugar (I have done lots of research on this and the sugar is eaten by the yeast. I do not get an insulin spike either) . Her bread recipes are the only ones that I have found that you can toast and do not smell and taste like burnt eggs when you are done. I am so excited to see her recipe book!
Heather
Did it rise very much like a regular yeast bread recipe with the added yeast?
Marla Stepp
My bread turned out great texture and appearance wise and tastes okay, but it tastes too much like coconut. I used a smaller loaf pan. Is it normal to taste the coconut so much? Can you substitute another oil? I measured it solid and melted.
Wholesome Yum
Hi Marla, if you don’t like the coconut taste you can use refined coconut oil (which is neutral flavored).
Melanie
I’ve been looking for a good gluten free bread for a while and I’ve been eating low carb for many years. The thing I like most about this bread is the texture and flavour. It really does taste and feel like a wheat bread. And to be able to eat toast for breakfast and it’s not a cheat day? Woohoo! The only thing I found a little disappointing was that the height of the slices is about an inch and a half. I whipped the egg whites separately into peaks to help raise the bread but it didn’t help. That said, I still love the bread and will definitely continue making it.
Tricia
I had to find an alternative to regular bread, so I saw how easy this recipe was and gave it a try. I’m so glad I did! I followed the recipe exactly. The bread was airy yet dense, and the nutty flavor was delicious. Slicing was so easy and not crumbly, and unlike regular breads, fills you up quickly. I had to eat it warm with butter and, I was in heaven.
I did use a glass bread baking pan and cooked it for 1 hour exactly. Thank you for a wonderfully easy recipe that is low carb.
Ian Koszalinski
When I tried this bread it reminded me of rye bread, the texture and the crumb, so the next time I made it I added caraway seeds and it’s just like the bread I used to eat as a boy from the polish deli
Ramona
Just made this, it’s absolutely wonderful! Slices so clean! So quick and easy to make. This will be a new staple in my house.
Ella
Can this be made oil-free? Maybe subbing with yogurt?
Wholesome Yum
Hi Ella, I haven’t tried that but full-fat Greek yogurt or sour cream might be suitable substitutes. You might find differences in the flavor and texture of the loaf, but let me know if any of those work!
Jason
Maya, this almond bread recipe is awesome!!! I just made my first loaf tonight, and it worked great. The texture is a little thicker than a “regular” loaf, but not as thick as gluten free bread. I cut a slice that was less than half an inch thick and it stayed together fine. This is honestly one of the best tasting breads I’ve ever had. Just an FYI…I didn’t have psyllium fiber, so my wife suggested I use the ground seed mixture I put in smoothies (flax, chia and sunflower seeds). It worked great! Thanks Maya! I’ll be sharing this on Facebook. Cheers.
Deanna
This was my first experience making Keto bread and it turned out amazing! I used my bread machine and it turned out perfect! Thank you!
Sam
Hi! How did you make it work in your bread machine? I tried it and it collapsed on me 🙁
Cathy Pendell
I have made a few breads and this is by far the best. I dîd use ground flax seed instead of psyllium husk and it came out great. Because I only eat a half sandwich at a time, I just used a regular pan. It rose half way up the pan. Just perfect for me. I am on my second loaf. Thanks!!
Elena Bouchard
This taste amazing!!! Thank you so much for sharing it with us!
David Scott
Can you use ghee instead of coconut oil?
Maya | Wholesome Yum
Hi David, Yes, you can!
Fultz
I used Wheat gluten instead of Psyllium husk because its what I had on hand and it turned out amazing! LOVE this bread!
Lorraine
This bread is absolutely delish. It was so easy to put together. It is dense and a smaller, flatter loaf then the 5 ingredient bread. but was still incredible. I baked it at a lower temperature of 325 like you had mentioned for the 5 ingredient white bread. I cooked it approximately 65 minutes and it was perfect. Thank you again for a great recipe. Still can’t believe it’s low carb!
Tami Berger
Can you use Vital Wheat Gluten instead of the Psyllium Husk powder? I really like yeasty breads, so will add a pack and some sugar to make it work. Not sure about eggs!
Maya | Wholesome Yum
Hi Tami, Vital wheat gluten is typically used in much smaller amounts, so I don’t think so, at least not without making other modifications to the recipe. I have a recipe for keto soft pretzels here that uses yeast – you might like that.
Monique
I was skeptical but the bread came out very good. Tried it plain with butter so far and enjoyed it. Looking forward to having healthy low carb bread with simple ingredients- and no cheese!
Kayla
Thank you!
Do you think I could sub the coconut oil for avocado oil?
Wholesome Yum
Hi Kayla, that might work but I haven’t tested it myself. Let me know if you try it!
Rich
Thanks so much!
Your low carb bread rocks! I made it for my mother her who is trying to get her glucose down. but I wound up eating some myself. Sooo good! I’ll make more.
Kiloran
Absolutely delicious Have longed for a recipe like this for ages. At last
Kathryn
Thank you!!!!
I have tried a few recipes that left me wanting. Though I am still adjusting to the differences of low-carb bread, this was the first recipe whose result was edible. I made a sandwich for the first time in months! I had a slice of toast this morning!
Thank you!!!
Dee
Followed this recipe exactly and it was too thin a batter to round the top. Are you sure there’s FOUR eggs?
Wholesome Yum
Yes, Dee, four eggs! Check the recipe video above for more guidance.
Justin
Some notes from experimenting:
– Any oil will work. I used the cheap stuff at Walmart and it worked fine.
– I make this with whole-almond meal. I made my own with a food processor by grinding whole raw almonds for 2-3 sec at a time, scraping the jug every few pulses. The result will be a darker bread. Making your own meal is incredibly cheaper. 100g bags of almond meal are $5 while 1000g jugs of whole almonds are $15, locally.
– The bread is slightly salty, so the next time I make it, I’ll use a bit less or just omit it.
As a diabetic this works really well for me. My blood sugar’s staying low. Just mind the calories and fat from the almonds.
Michael Quayle
Hi guys,
Thanks for this great recipe. Currently in the baking process. Just tested the bread using the toothpick test. Not quite yet. Another ten minutes to go.
Dee
I want to ask if the 123 calories and 5 carbs are for every slice or for both when I make a sandwich. Does it mean serving size is one or two 1/2 Inch slice?
Thanks
Maya | Wholesome Yum
Hi Dee, A serving is 1 slice.
Annie
I accidentally doubled the water but it was just perfect!
I also sprinkled some everything bagel seasoning and flavor god cheese flavor on it and added 1/2 tsp of rosemary.
Tish
I have fractionated coconut oil for my essential oils. Can I substitute that for the solid coconut oil?
Maya | Wholesome Yum
Hi Tish, Sorry, I’m not sure. You could try it, but definitely make sure it’s food grade.
Missy Blackman
Can I replace the psyllium husk powder with xanthum gum?
Maya | Wholesome Yum
Hi Missy, I haven’t tried but probably not, the psyllium provides a big part of the volume of this recipe.
Sue
Hi, this sounds great, I’ve been searching for a good bread recipe for ages and this could definately be it. Before I start just want to check – I have a fan assisted oven (blown air), will this work for this recipe and what temperature should I use please?
Maya | Wholesome Yum
Hi Sue, It does work for a fan assisted oven and the temperature should be the same, but it will probably be done baking sooner.
Dee
I’ve made this recipe a couple of times, but it is very wet. So today I made this again, but reduced the eggs to 3 and the psyllium seed husk powder to 2 tablespoons. I accidentally baked it for an hour and a half because I forgot to set the timer. It didn’t burn, it’s just a little bit thicker crust and it’s delicious.
Joyce Johnson
My nutritionist says no dairy incl eggs. What do you recommend for substitutions? Need to watch carbs, no sugar…
Maya | Wholesome Yum
Hi Joyce, Eggs are not dairy. They are not related at all so you should be able to tolerate eggs even if you can’t have dairy. The eggs are necessary for this recipe, but you can use coconut oil in place of butter.
Gordon
I am just starting with Keto. Your bread recipes look great but can I make these in a bread maker?
Wholesome Yum L
Hi Gordon, check out this Easy Low Carb Bread Recipe that can be made in a bread maker.
Torry Sassone
Thank you! Thank you! I made this just this morning. Have been craving bread since I started Keto about 4 months ago. The taste and texture were perfect!!! Only thing, it didn’t rise for me. I was (optimistically maybe) hoping for something almost the size of normal bread for sandwiches. Would it be possible to double the recipe to get a full size loaf? How would that change the baking times?
Wholesome Yum L
Hi Torry, is it possible you forgot the baking powder?
Ken
I tried the low carb bread made from Almond flour. Mine looks more dense then what is in the picture and video. I followed the recipe and cooked the bread for 70 minutes. Can you over mix? Maybe that is why mine does not have the holes that yours does. Maybe I didn’t get enough air in the mix? Taste fine, but the texture is a little off. However, this is my first time trying something like this so maybe I don’t really know what the texture is suppose to be like. The bread reminds me of a banana bread instead of a sandwich bread. Thanks for the recipes. I can’t wait to try another one. And to work on perfecting this one.
Susanna Chapman
I made this bread today and am very pleased. It has a nice nutty flavor, I have been making 90 second bread mainly to eat with eggs and although I like it the calorie count is so high. This bread solves that challenge as well. Thank you
Ceci
Best Keto bread I have made. Added Everything bagel spice and cooked 70 minutes. I wish I could post a picture because it was a thing of beauty!
Maya | Wholesome Yum
Thank you, Ceci! You can post a picture on Instagram and use hashtag #wholesomeyum and tag @wholesomeyumblog.
Monique Angevin
This bread is the best recipe I have had yet. I let it bake for about an hour to make sure it was done. It holds it’s consistency and moisture without being dry and crumbly. Thank you so much!
Mark A Altizer
This bread didn’t rise AT ALL! It’s useless for anything but snacking. I was hoping to have something to make a sandwich out of.
Lisa Napier
It’s was wonderful. Really had a bread texture. Whole family loved it!
Amy
Made this today after trying a different recipe with psyllium husk powder, which I hated. I’m happy to say this was delicious. Tasted like rustic bread. Ate it with butter and 1t sugarfree jelly (about 1 carb) and counted it as 6 g carbs total for my T1 diabetes. Beautiful stable blood sugar all afternoon. Thanks!
Barb
I had never used almond flour before, but this turned out really, really well! I beat the eggs a LOT, till they were frothy. I used powdered flaxseed because that’s what I had. Otherwise, followed the recipe. Baked it 10 minutes after it passed the Toothpick Test as suggested. I love it, and so do my picky friends! None of us are non-gluten eaters. I was just curious. SO good! Thanks!
Connie jefferson
Can you add yeast to this bread reipe
Maya | Wholesome Yum
Hi Connie, I haven’t tried that, but it would require adding some kind of sugar because yeast needs to feed off of sugar to work.
Judith
Could I substitute oat or wheat bran for the psyllium powder? I am allergic to psyllium. Desperate to try this recipe. Thank you
Maya | Wholesome Yum
Hi Judith, No, I don’t think so, but you can try flax seed meal as other readers have said that worked for them.
Deb
Wonderful. A little salty for me. I cut the salt to 1/4 tsp.
Dee
Yes. I tried with flax seed meal and it works perfect. Now, this bread is my favorite and sometimes I change the flavor adding , rosemary, thyme, dry onion seasoning flakes, of course, one flavor for a loaf.
JanP
I tried this in my bread machine today. Used the quick bread setting. Didn’t raise. Seemed like it didn’t bake long enough, as it is very moist inside. Not sue what went wrong. Any suggestions would be appreciated.
I am going to try again, just not in the bread machine.
Maya | Wholesome Yum
Hi Jan, If it was moist inside, it needed to bake for longer. It’s possible that the time in the bread machine might be different from the oven time.
Nizar
Can I replace coconut oil with olive oil?
Maya | Wholesome Yum
Hi Nizar, I haven’t tried that, sorry!
Jane
I made it with olive oil and it was perfect.
Olivia
How much olive oil did you use?
Larry Dorwart
Yes this is Bread, I was a bread lover and I missed it since becoming a diabetic. This tastes like a rustic bread. Thanks for the recipe. There is always some on hand, my wife loves it too.
Chester
I’ve tried the Almond Bread before, and I love it. Problem for me is the expense. It cost around $14 for one loaf of bread.
All I could find in stores and online was large bags of psyllium husk powder, nobody sells it in small quantities. I don’t have the money to be spending $10 – $15 dollars on one bag of an ingredient that I don’t use that often.
I ended up putting some honey in the batter to keep it from falling apart, and it worked pretty well.
I know that wont work for some people, but it works for me.
I also made one loaf with a tablespoon of quick yeast activated with a tablespoon of hot water. I like the yeast taste, although it wasn’t “yeasty” but it was good.
There needs to be a way to make these “breads” without costing an arm and a leg for the ingredients. Especially if you only make one or two loaves once in a while.
Christy
Hello, my country doesn’t sell psyllium husk powder. So what can I use instead or can I just leave it out ?
Maya | Wholesome Yum
Hi Christy, You can try flax seed meal instead. You can’t just leave it out and not replace.
Melanie
I live in Canada and bulk food stores all sell Psyllium. I’m sure they would in the US as well.
Glenn
New to low carb eating, My first attempt actually turned out really well. Baked 70mins. came out a little under, no color change from psyllium, lots of little air pockets ,but still firm and a little dense. Held up well to firm butter and refrigerated almond butter. Cant wait to have toast or a sandwich. Thanks for doing all the hard trial & error work and keep the recipes coming.
Paul
So keen on trying this out – thanks! Would vegetable or olive oil be an acceptable substitute?
Maya | Wholesome Yum
Hi Paul, I haven’t tried it – not sure if it would affect the consistency. I’ve tried it with butter and coconut oil, both of those work well.
Wesley
You think ground cardamom maybe a teaspoon or 2 will taste good with this ?
I’ve made this 3 times and it’s great! Now the last time I put raw sunflower seeds on top and baked
and the seeds turned green after 2 days in the fridge. I now think it might have been caused
by the baking powder or the psyllium husk or combo of them Either way I threw it away. No more seeds
on top! What you think about the cardamom?
I’m all ready a member and have the ebook
Maya | Wholesome Yum
Hi Wesley, I’m so glad you liked it enough to make 3 times! Yes, baking powder interacting with sunflower seeds does cause them to turn green, but they are still safe to eat. Feel free to add cardamom if you’d like.
Dee
Love the bread, but had issues with the flavor when reheating it. Microwaving changed the texture in a bad way and made it taste like vinegar. Broiling with cheese on top made the bread taste musty like dirt smells.
Is this because of the psyllium powder?
Any help appreciated. Thanks.
Wholesome Yum
Hi Dee, I haven’t tried reheating this with a broiler or microwave, so it’s possible those methods are heating the slices too hot too fast. I’d recommend trying with a toaster and seeing if that helps.
Vickie
I couldn’t find recipe for Almond flour Bread , 5 ingredient.
Pls send it to me
Maya | Wholesome Yum
Hi Vickie, The recipe is right on this page – look for the recipe card above!
Rob
The recipe and content look good , but was somewhat hard to find on this website .
Consider changing the layout so the recipe is easy to find . Thank you .
Maya | Wholesome Yum
Hi Rob, The recipe is always on the recipe card, and there’s also a “jump to recipe” button at the top of each post if you want to go directly to the recipe card.
Judith Bell
Can’t wait to make this bread recipe again.. I miss my bread and this one really hit the spot when I made it before!!
J
Tried this recipe today. It worked wonderfully. Far exceeded my expectations for a paleo type bread. I baked mine for 80 minutes. Thanks so much for the recipe! So delicious. It really does taste just like a traditional bread.
Brad Hagen
The best-tasting Keto bread I’ve made, so far. However, I still can taste the eggs. Might I have done something wrong? I know I forgot to whisk the eggs before adding them. Would that do it?
Maya | Wholesome Yum
Hi Brad, Yes, that could be it. If you didn’t whisk the eggs before, they might not have mixed well in the batter.
Marsha Moe
I have not tried this yet but I am looking forward to trying it. My only question is can you use regular baking powder instead of the gluten free. I have never heard of it.
Maya | Wholesome Yum
Hi Marsha, Yes, you can. I mention gluten-free for those that want it to be strictly gluten-free. Many baking powders are already naturally gluten-free anyway, but some are not, if they contain wheat starch.
Dee
For those who are asking about making it taller, so more like a regular slice of bread: cut it in half width-wise, stand 1/2 on end and slice.
Dee
Other than adding half a packet of rapid rise yeast, I followed the recipe. The bread turned out great.
Kat
Hi, could you please write in grams the measure of psyllium husk.
Maya | Wholesome Yum
Hi Kat, If you click on “Metric” on the recipe card, it will change all the units to metric units, including weight by grams. Thanks!
Char
I made it right away and I love it. I followed your exact recipe. I used an electric mixing bowl to get the texture . That worked great. It took about 85 minutes to bake. I began with the toothpick test at 50 minutes. Thank you for the great recipe.
David
Thanks for providing these recipes. I just made the bread from the recipe and I noticed my batter was more wet than yours in the video and that it was actually to wet to form a domed top. After baking I also found that the loaf did not rise as much as yours. I followed the recipe exactly except possibly the coconut oil which was refrigerated, (not sure why) which made it very hard to try to measure exactly. Could this be why the bread did not turn out properly. It’s still cooling but I assume that it will taste good even though it is only 2″ tall.
Maya | Wholesome Yum
Hi David, Sorry to hear you had issues with it. It might be that the batter needed to sit for a little bit to thicken, sometimes that can help. Also, did you melt the coconut oil? As long as you did it shouldn’t matter if it was refrigerated.
Lisa
Could you possibly use warmed unsweetened almond milk in place of the water?
Maya | Wholesome Yum
Hi Lisa, I haven’t tried that. Let me know how it goes if you do!
Marina Olsson
Hi. Thank you for sharing. Can I sub almond flour for sunflower seeds flour?
Maya | Wholesome Yum
Hi Marina, I haven’t tried that, you might be able to. You might taste the flavor in there. Let me know how it goes if you try it!
Carol Street
Hi Maya
I’m looking forward to trying this almond bread. My question is that how much liquid coconut oil is there
after melting quarter cup solid, which I cannot get here in Thailand, probably due to to the heat.
Thanks
Best regards Carol
Maya | Wholesome Yum
Hi Carol, I haven’t measured it melted but it will be pretty close. I only mention how I measured it for consistency, in case it happens to affect anything.
Louise
My bread came out nicely! I used the Whole Foods Psyllium Husk whole flakes – is this a good choice? The product does not look like flakes – very fine actually. What should I add to give it a little more flavor ? Also my loaf made 13 slices rather than 18- no big deal!
Maya | Wholesome Yum
Hi Louise, I haven’t tried that product so can’t say for sure if it’s a good choice, but it sounds like it is if the recipe worked for you – which is great! Feel free to add herbs, spices, or garlic powder if you want some flavor to the bread. I kept it plain to be used for many different applications. The number of slices will depend on how thick you cut them and the size of your pan.
Johan
I made the bread this evening and it is very yummy. I bought in the past already a lot of bread mixes but never so good for so less carbs. I am glad I found your website. Thanks for sharing your recipe! I will look for other recipes on your website
Linda
I doubled the recipe. Accidentally added 3tsps baking powder. Also added 1/4 cup ground flax, 1/4 cup sesame seeds, 1/2 cup slivered almonds. I then mixed it for 3 minutes in my stand mixer. I baked the bread for 60 min and then added 10 and then another 10more. I used a thermometer and let it get to 200 degrees internal temperature.. That’s what I use for regular bread and seems accurate for your recipe. I’ll try to send a picture. It looks like bakery bread and tastes delicious. My family who are Leary of myGF and grain Free experiments love this bread!!!!
I have have tried many, many recipies and this is by far the best. Delicious and nutritious. Good work on your recipe and thank you!
Tina
Third time I am making this bread and loving it. I did add a bit more water, which made it more manageable. Also, funny story, I used flaxseed meal instead of psyllium husk powder by mistake and it worked too and tasted delicious. Next time I will try half/half flaxseed meal and psyllium husk powder.
Bev
Can you substitute butter for the coconut oil?
Maya | Wholesome Yum
Hi Bev, Yes, you can!
Rebeca
Thank you so much for this recipe!! I just made it and it’s delicious! I was looking for an easy recipe and yours is very simple. Also, I’m trying to help my husband to cut carbs and he liked it too.
Tina
Great simple recipe and finally a keto bread I like! The only thing I would suggest is adding a bit more water. I added about 1 extra oz the second time and it made the dough more manegable and the loaf much fluffier.
Lynne
I’ve searching and searching for a keto bread that is not too eggy or have no cheese. I just mad this bread and oh! It’s soooo good! It’s got the wholesome texture but nice and firm. No eggy taste! Thank you so much Maya for sharing this recipe. Finally, I can make my Brit husband happy. We’ve been on a keto for 3 moths and he lost 20 lbs but since he is from England, bread is so important to him. I will surprise him when ge gets home. I’m so happy!
Barb
Tina did you add 1/2 cup water then by weight 1 oz? thank you
Kiki
Hello, well my bread turned out weird. (first ever home made bread) It did taste OK, the texture was fine, the smell was “bready”, but the colour was very dark, almost with a hint of grey. Can you please help?
Maya | Wholesome Yum
Hi Kiki, This is likely a reaction from the psyllium husk powder. It’s safe to eat, it’s just an appearance thing. The brand I use is linked on the recipe card and tends to do this a bit less.
Kelly
Amazing. Simply amazing! Absolutely love this recipe, currently mixing up my second batch because the first went so fast! Thinking of adding a little yeast to see how that changes the texture. Other than that, don’t plan to change a thing! Tastes just like, or even better than, traditional wheat bread! Thank you so much for the recipe!!
John
Thanks for this recipe. I look forward to trying it. I have one question about the ingredients. The coconut oil should be measured solid, then heated. Is there some reason it could not be measured in liquid form?
Maya | Wholesome Yum
Hi John, The volume is just slightly different solid vs melted, so I recorded the way I measured it. Sometimes it can make a difference in baking.
Hope
I make this for my husband as he is a diabetic. I add one T. of honey just to jazz it up a bit for him. He loves it! It is exactly what we needed to help with meal planning for him. I like it too but it is a little higher in fat than I like to eat but I do eat it on occasion.
Laura Bogert
I’d like to make a double batch so the slices are taller. How long should I bake it?
Maya | Wholesome Yum
Hi Laura, I haven’t doubled it so you’d have to watch it to see. You’d likely need to cover the top with foil for part of the baking time, so that the top doesn’t burn before the inside is done.
Bev
Bread turned out great!
Laila Al-Kharusi
I made this bread for the first time and followed step by step and it came out fantastic. Will keep the recipe to make it as and when I need to .
Mike McCoy
I used your recipe to make a loaf of Low Carb Bread this morning. I couldn’t find the bread pan so I used a small skillet lined with parchment paper and it came out perfectly.
Thank You
Bettie King
This my first try on any bread receipe, so I won’t try to rate it. However, it was an easy one to put together and seemed to turn out as said. This is my first experience with low carb cooking, and am not happy with the bread taste, etc. Don’t know if it is the taste I will have to get to, or what. Any suggestions?
Maya | Wholesome Yum
Hi Bettie, It’s hard to say if something went wrong without more information on what you did and how it turned out. Sorry it wasn’t what you expected. What went wrong or what did you not like about it? Did you watch the video and did your turn out the same?
Mahwish
Thank you for sharing. It’s my first attempt to try almond flour. It is just delicious. Very easy to make.
Eric
Tried it last night, followed the directions to the letter but once I add the 1/2 of water it becomes runny like cake batter, not a thicker paste like your video shows and after it’s cooked it still wet on the inside of the loaf, can’t say I’m doing it wrong because I followed it exactly.
Maya | Wholesome Yum
Hi Eric, It takes a bit of time to thicken to a paste, though not very long. Did you use all the same ingredients, including the same psyllium powder?
Sarah
I made this tonight. It turned out AWESOME! I substituted the coconut oil for toasted sesame oil. The flavor is just outstanding and it’s not eggy at all like the other recipes I’ve tried. Thank you!!
Catherine F Gray
I just took it out of the oven can’t wait to have a real sandwich. I added shelled hemp seeds because I wanted a little nuttiness to it, and I have trouble chewing. Looking forward to a real chicken sandwich.
Kat
We tried this and loved it! Thank you!
Tricia Gabbitas
I’ve done the micro version for slices and it was quite good. Today trying the loaf recipe – but with the micro version and this one my mix never comes out like a batter – more like a moist dough. Any ideas what I may be doing wrong please? I have to say though that you are wonderful giving me a non carb bread – my husband loves bread and needs to lose weight. Many thanks!
Maya | Wholesome Yum
Hi Tricia, That’s normal – it should not be thin like a batter. Check the video to see the consistency.
Rod
Hi
Thank you for the recipe? Can you use Olive oil instead of Coconut oil?
Maya | Wholesome Yum
Hi Rod, I haven’t tried that. The texture might be a bit different.
Veronica
Thanks the recipe. My first attempt is really good. Only change I will make next time , a smaller pan to make it higher. I missed bread so much.
Brandie
Hi! I tried making the bread using my homemade almond flour left over from the almond milk pulp (I dry it and then blend it). The batter wasn’t as wet as yours in the video and it didn’t rise at all and was very dense. Since it wasn’t that wet I couldn’t mix it enough to get air bubbles. My baking powder isn’t fresh so maybe that’s the cause like you said. Since it wasn’t fresh I did add 1 tsp. baking soda and 2 tsp of apple cider vinegar. Also, my almond flour doesn’t look as light and fluffy as yours.
Maya | Wholesome Yum
Hi Brandie, If you used pulp from making almond milk, that is likely the issue. This would be almond meal, not finely ground blanched almond flour. Homemade ground almonds generally aren’t as fine as the store bought blanched almond flour, and this affects the texture in baked goods in a pretty big way. Not using fresh baking powder would definitely contribute as well. Sounds like a good idea to add some baking soda and cider vinegar to compensate, but I haven’t tried it. Try it with super fine blanched almond flour next time and it should definitely rise more.
Brandie
Ok great! Thanks so much! Can’t wait to try again!
My 7 yr old still ate a piece.
BTW I didn’t give it any stars as I didn’t want to rate it since I knew it had to be something I did, not sure how the 3 stars got there. Sorry for that. Thanks for your help and quick response!
Brandie
Made it again using the correct ingredients, can out great!!! Thanks so much!!!!
Joanna Kazmierczak
Making another one today as first one gone already thank you.
Joanna Kazmierczak
Fantastic all my family love it. Thank you so much for recipe.
Amy
Love love love this bread. Some have an eggy taste, this one doesn’t. Also add everything but the bagel seasoning to the top before baking. Just awesome!!!
Heather
So I tried this recipe in the bread maker and I’m not sure if it turned out. The taste is decent but it did not rise at all and came out very gray…… Looks nothing like it did in the video. The taste is ok but I’m not sure if this is usable for sandwiches. It’s way too dense.
Maya | Wholesome Yum
Hi Heather, It could be the bread maker setting if it’s too dense. The color is likely the brand of psyllium husk powder you used – I recommend the one linked on the recipe card above.
Robin
I’m so impressed with your site and recipes! You give so much information, videos, substitutions, nutritional info… Thank you! I’m a fan!
Melz
Thank you so much for this amazing recipe. Despite the cost of the almonds, it is well worth making. It is the closest to real bread I have found we all love it.
Doris gulledge
I’m new to this type of baking. My husband is borderline diabetic, so I decided to try more low card recipes, by eliminating wheat flours from our diet. I’ve tried some other bread recipes that didn’t deliver the expected results, but this one did. And its so simple to make. My husband remarked that the texture reminded him of rye bread, and asked it there was something we could add to give it more of a rye bread flavor. I did a little research and discovered that caraway seeds would do the trick. I partially ground about 2 teaspoons and soaked in warm water for a few minutes, then drained before adding it to the batter. It worked!
Esmorie Miller
Hello there. Thanks for sharing this recipe. I am sooo excited to try it. In fact, I have just ordered some almond flour. I have a question regarding eggs. The recipe calls for four. Can I use two instead, and substitute with flax eggs for the other two? I have a lot of flax in my cupboard and I am looking for creative ways to use it up. Also, it is nice to be able to utilise ingredients already in my cupboard. I am trying to get out of the habit of buying new ingredients for everything new recipe I want to try. Anyway, looking forward to your response. Thank you.
Maya | Wholesome Yum
Hi Esmorie, I haven’t tried that, but let me know if it works for you!
Bernice Schick
Can I substitute Chia seeds for the psyllium husks?
Maya | Wholesome Yum
Hi Bernice, No, sorry. And the recipe calls for psyllium husk powder, not whole husks. However, some readers have reported success with substituting flaxseed meal instead.
Aneta Maksimovic
Hi – I was wondering if we had to substitute, what would be the appropriate amount of flax seed meal. Thanks.
Maya | Wholesome Yum
Hi Aneta, It should be the same amount.
Shelley
Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Kris
I followed the old exactly but I don’t have a batter, it us more like crumbs. What do do?
Maya | Wholesome Yum
Hi Kris, It is normal for it to be thick (not a thin batter), but should not be crumbs. Did you watch the video? Did you change the recipe in any way?
Megan Chadwick
Can I substitute psyllium husk for anything, like baking soda, baking powder?
Maya | Wholesome Yum
Hi Megan, Psyllium husk isn’t anything like baking soda or baking powder, so no, you can’t substitute them. Some readers have had success using flax seed meal instead.
Shelley
Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Farhana
Thank you so much! I love this bread. I made it for the first time to accompany my zucchini lasagna as garlic bread. I did not have blanched almond flour so the loaf came out darker using the whole almond flour. I added some rosemary and other flavors in the bread and once baked I toasted slices with butter and fresh garlic. It was perfect!
E
Hi
Can I use butter instead of coconut oil? Will results vary?
Thank you for the very detailed post. Hope to try this very soon!
Maya | Wholesome Yum
Yes, definitely! I’ve tested this with both, and both work.
E
Could I bake this in a cast iron skillet, do you think? 10 inch?
Maya | Wholesome Yum
Sorry, I haven’t tried that. I’m sure you could bake it in any pan you like, but the pan size, shape and material will affect the baking time.
Wanda May
Does bread need to be refrigerated? Love the recipe – bread is tasty and great for a sandwich. I will try adding different spices/ingredients just to experiment with different tastes.
Thank you
Maya | Wholesome Yum
Hi Wanda, Yes, refrigerate it. Sometimes it gets a little moist in the fridge, so you can toast it if that happens. It’s fine on the counter for a day or two, but best in the fridge beyond that.
Wanda May
I love this Easy Low Carb Bread Recipe – Almond Flour Bread! I made it this morning for the first time and it turned out great – taste really good. I didn’t have the Psyllium husk powder so I used Golden Flaxseed Meal and I doubled the recipe for a thicker loaf. My question is – does this need to be refrigerated and if not how long does it keep if not refrigerated.
Thank you
Maya | Wholesome Yum
I’m so glad you liked it, Wanda! It’s fine on the counter for a day or two, but beyond that, yes, refrigerate it.
Sheila
Wanda, I want to double the recipe too. How much longer does it need to be cooked for?
Christina
This recipe came out great! I love the texture and taste. However, is there any way to make it rise more? Perhaps more baking powder? Or can I add yeast?
Maya | Wholesome Yum
Hi Christina, Thank you! Make sure you use super fresh baking powder. I don’t recommend more because this can cause it to fall. Mixing the batter well to introduce air will help, though. If you want a more light and airy bread, try this keto paleo bread instead.
Clint
Hi, quick question… this recipes’ ingredient list calls for “baking powder”, but the Amazon item that it links to is “double acting baking powder”. Single acting (i.e., regular) baking powder and double acting baking powder are two very different ingredients, and have very different effects on baked goods. As such, I’m now wondering which one of the two types is actually being used in this recipe, is it single or double acting baking powder? Thank you for your help!
Wholesome Yum L
Hi Clint, single acting backing powder and double acting baking powder can pretty much be used interchangeably. The baking powder in the link is the one I prefer to use most often.
Natalie
Bread turned out very nice. I cooked it right to the longest time you suggested.
Karen
I tried the original recipe and was impressed. I tweaked the recipe to create a slightly sweet, nuttier profile. Instead of 2 cups almond flour, I used 1 cup almond flour with 1 cup almond meal. Instead of 1/4 coconut oil, I used 1/4 cup unsalted butter. I reduced the psyllium husk powder to 3 level tablespoons. I also added 2 tablespoons regular molasses stirred into the warm water. The molasses has 32 grams of sugar total, but when you divided by 16 slices it only adds 2 grams of carbs per slice. Thanks for a great bread. I look forward to more great recipes!
Jessica Pickens
I cant eat eggs, any substitutes for the egg?
Maya | Wholesome Yum
Hi Jessica, Sorry, the eggs are required for this low carb bread recipe. Some people have substituted flax eggs for eggs in recipes but I haven’t tried that in this one.
Wendy
For the egg, can you use egg yolk with applesauce (amount of half the egg shell) because of egg white allergies?
Maya | Wholesome Yum
Hi Wendy, I haven’t tried that, but it would add carbs, in case that matters to you. Egg whites also act as a binder, but with the psyllium in there it’s possible it could still work. Let me know how it goes if you try it!
Charlie
I made this. It’s excellent! I had to sub with xanthan gum (estimating the conversion from psyllium husk powder – i used 2 tsp of xanthan gum) and it’s still great. I made Alaskan monte cristos with it that were fantastic. (Low carb french toast dredge and griddled the bread, then griddled again with ham and swiss like making grilled cheese then a bit of sugar free raspberry jelly on the side.) Next I substituted coconut flour (1/2 a cup) for the almond flour and made it again because I liked the original recipe so much. I added 1/4 cup extra warm water and 2 tbsp melted butter to the dough. I was a little off on the conversion for bread but ended up with an excellent pound cake. So… I whipped up some low carb cream cheese icing to put on it the topped that off with non-sweetened coconut shavings. OH MY GOODNESS!!! To have coconut cake again! It was excellent! I estimated the cake ended up being about 100 calories for a 1/2 inch slice and about 2.5 net carbs. Anyway, thanks for the recipe and I enjoyed playing with it some.
Anee
Wow, I love this low carb bread. It’s simple and not a lot of ingredients .
Holly
Hi,
Just wondering if I’m doing something wrong? I have subscribed to get recipes . I go to the link and I can’t find the recipes. The picture is there though.
Maya | Wholesome Yum
Hi Holly, I’m not sure what you’re looking for? You can find the recipes in the low carb recipe index here. Just click the pictures to see each recipe.
Clare Pramuk
Has anyone tried this at high altitude? I’m going to work out the math and see how it goes.
Maya | Wholesome Yum
Hi Clare, I don’t live at high altitude but readers who do have told me the recipe worked for them.
Meghan
Hi! I was reading when you were saying using egg whites often works better for certain bread recipes… I have a container of egg whites I’m wanting to use up, do you know how much of that I might use for this recipe?
Maya | Wholesome Yum
Hi Meghan, Try this keto bread recipe – it uses a lot of egg whites and no yolks, and you can use the kind from a carton as long as you beat them with cream of tartar.
Maria
Hi Maya, I was so happy to read your response that carton egg whites can be used instead of fresh. How much cream of tartar do we add to the egg whites?
Wholesome Yum
Hi Maria, see the recipe for guidance!
Amy Bucholtz
Absolutely love this! I have always struggled with weight control, my biggest does being pastries and bread. So, I was so happy to find this and would choose this any day over that “cloud” bread that came out. What was that?!… Lol. I have a question… Can you substitute a different oil? I love the coconut but my son would prefer not. Thanks!
Maya | Wholesome Yum
Thank you, Amy! I’m glad you like it. Butter would also work if you are not dairy-free. I can’t say for sure about other oils like olive or avocado oil, so let me know if you try either of those.
Yolanda
Great recipe, I’m going to make a few loafs and cut them up and roast them for thanksgiving dressing!
Maya | Wholesome Yum
Thank you, Yolanda! That sounds delicious!
Christina
Thank you so much for sharing this recipe. I made it last night for the first time & it turned out perfect – just like your picture above! I used the big bowl of my Kitchen Aid food processor to grind the almonds & psyllium husks really finely, then I beat the eggs & coconut oil in the smaller bowl for a few minutes until it looked bubbly, then just added all the ingredients together in the big bowl & continued to process for a few minutes. I sprinkled sesame seeds on the top before putting it in the oven & after 55 minutes, it was perfectly cooked, had a good rise & our house smelt divine! The texture was also just right – soft & fluffy in the middle, golden & crunchy on the outside. I might add some other small seeds to the mix next time. Thank you so much – this is one of the nicest & easiest gf bread recipes I’ve come across!!! Keep up the great work xx
Maya | Wholesome Yum
I love to hear that, Christina! Thank you!
viola
Thank you, Thank you, Thank you!!!! This is an absolutely amazing recipe. I just finished making it, and how much it taste like REAL bread was unbelievable. This is truly a keeper. If you where to add more baking powder would it make it rise a bit more?
Maya | Wholesome Yum
I am so happy to hear that, Viola! Thank you!
Nora
What herbs could I add to this to make herb bread?
Maya | Wholesome Yum
Hi Nora, Any herbs you like will work. Rosemary, thyme, etc.
Stacey
I made this recipe exactly as-is, with a few additions: I added garlic powder, chopped fresh rosemary, and a bit of Parmesan cheese. I bear both the eggs and the batter itself using a hand mixer, and there were plenty of air bubbles . I baked it for the full 70 minutes.
Maya | Wholesome Yum
Thanks for sharing with us, Stacey!
Amy
Have you tried making croutons with this bread? I am wanting to make a salad using this bread (or the Paleo Keto white which I LOVE by the way). I wasn’t sure how it would do if I dehydrated or slowly toasted the bread to make croutons. It’s a Panazella salad recipe I’m wanting to make.
Maya | Wholesome Yum
Hi Amy, I haven’t but readers told me they have done it!
Carla
This bread is amazing! So easy and the closest to real bread, so far. Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Carla! Thank you!
Gerta Buehner
Hi, this is my first time here and I’m loving what I’m seeing. I am eager to try this recipe for almond-flour bread, but could I make a bigger loaf by halving again the ingredient amounts, or even doubling the amounts?
Gerta
Maya | Wholesome Yum
Hi Gerta, You can make a bigger loaf by multiplying ingredients by 1.5 or by 2, but you’d need to bake it for a lot longer. You may need to cover it for part of the time, to prevent burning the top before the center is done.
Kaylyn Taylor
Would coconut flour work instead of almond? I really do not enjoy the almond flour flavor.
Maya | Wholesome Yum
Hi Kaylyn, Not for this recipe, but you can try this coconut flour bread instead.
Jean-Marie Hoe
Hi there,
I have made your beautiful bread a number of times, however today I scored the top to help it rise. Unfortunately it rose too quickly and it has a huge hole in right through the middle of it 🙁 might be good for toad in the hole tomorrow morning but not much else 🙂 do you know how I can prevent the hole next time? I was so excited about the heigh of this attempt but may have to stop the scoring in the future. Thx
Maya | Wholesome Yum
Hi Jean-Marie, I’m glad you like the bread overall. Sorry, I haven’t tried scoring it, so am not sure. Maybe scoring it less might help? Let me know if you find a way to get it to work!
Padma
Thank you for the recipe. It turned out awesome. I dont like psyllium husks so used flax seed powder. Same amount. I used everything else as in the recipe. It turned out so good. It smells so good. I also added a few sunflower seed on the top like a few reviewers had suggested.
Maya | Wholesome Yum
Thank you so much, Padma! I’m glad you liked it and that the flax seed meal worked well for you.
Sima
Thank you, I will try with flax seed meal.
M
The ‘gluten free baking powder’ link redirected me to ‘Bob’s Red Mill Baking Powder’ , which ingredients are non-paleo friendly? :/
Maya | Wholesome Yum
The baking powder linked is gluten-free, but you can use any baking powder you like if it doesn’t fit your paleo needs. Some people also make their own.
Marium
Hi, I made almond flour bread with your recipe today but my bread didn’t rise fully. It’s like half the size of a regular bread. Can you please suggest what could have gone wrong. I did add 1 tbsp baking powder and followed everything exactly as you described.
Maya | Wholesome Yum
Hi Marium, Keto bread never rises as much as regular bread, but it should rise some. Is your baking powder fresh? That being said, this is not as tall a loaf as some other breads. You can multiply the recipe by 1.5 or by 2 to make a taller one, but it would increase the baking time a lot.
Abir
Sounds great. I will try it. Do you think I can substitute coconut oil with virgin olive oil? Thanks!
Maya | Wholesome Yum
Hi Abir, I haven’t tried that, but the end result might be different because olive oil is liquid at room temp whereas coconut oil is solid at room temp. Let me know how it goes if you try it.
Kelcee
Extra virgin olive oil is not meant to be used for baking. Olive oil is because it can sustain higher heats.
Anna
Am allergic to psyllium husk.
Must this be used ??? Ugh
Maya | Wholesome Yum
Hi Anna, Yes, some readers have said they used flax seed meal instead.
Joanne Licsko
I made this today, I love it’s taste, will make again. It did not raise much, which is OK, but I would like to know if the fact that I used 1/4 C. psyllium husk, not psyllium powder, made a difference. I used 1/2 C. warm water.
I have not found any information online if there is a difference.
Your recipes are most helpful. Thanks!
Maya | Wholesome Yum
Hi Joanne, I’m glad you love the taste. Yes, using psyllium husk will yield a different result than psyllium husk powder. Next time you can grind the husks before using if that’s what you have.
Tami
Deeeelicious! I left out the psyllium and used butter instead of coconut oil. It was very moist and hearty, kind of like cornbread. I haven’t had bread in 3 weeks so maybe that is why it tastes so good to me!
Maya | Wholesome Yum
I am so happy you liked it, Tami! Thanks for stopping by!
Cheryl M
I am wondering if the loaf made by Tamil with butter and no Psyllium came out crusty on top? Sometimes even cornbread does. How did she know it was done?
Linda B
Thank you so much for this recipe! Just started Paleo about 2 weeks ago and I’m going thru sandwich withdrawal! I’m going to make this today however I do have a question. Do I sift the almond flour before using?
Maya | Wholesome Yum
Hi Linda, Congrats on starting your paleo journey! Sifting the almond flour does produce better results, but for the sake of time sometimes I don’t.
Annice
I didn’t use the powder substituted with 1/4 cup of coconut flour came out crusty on top!!
Nancie
Oh my God, do you have any idea what you have done, LOL. I have searched for months for anything like biscuits etc. I have a good pancake recipe but that is it. I am not paleo just a 65 year old junk food junky. I’m extremely low carb and sugar and grain free. Your biscuit recipe is fantastic! I do tweak it a little, just a touch more butter and they are so good I only get 6 out of the recipe for 12, oops. Gonna try the bread recipe next. THANK YOU THANK YOU THANK YOU.
Maya | Wholesome Yum
You made my day, Nancie! I am so happy you liked them!
Stef
Is this recipe freezable?
Maya | Wholesome Yum
Hi Stef, Yes, you can freeze it!
Tony
Wow baked this bread for the first time came out amazing so light with a nice crust,next time I may add garlic and rosemary next time as this was my favourite bread before switching to low carb.
Thanks again for a fantastic recipe.
Maya | Wholesome Yum
I am so happy to hear that, Tony! Have a great day!
Vicki
My bread came out purple and somewhat gritty. I used psyllium seed powder instead of psyllium husk powder. Could this be the problem?
Maya | Wholesome Yum
Hi Vicki. Yes, sometimes psyllium seed can turn baked products a purple color!
Anne Briggs
The bread tastes delicious. However, it is purple-ish? And dark. What makes it purple? When I put the batter in the pan, it looked like your photos. But when it was cooked, it was dark and purplish. Any comments? Thank you!
Maya | Wholesome Yum
Hi Anne, This can happen with certain brands of psyllium husk powder. It’s safe to eat and doesn’t affect taste, only appearance. The one I use is linked on the recipe card above. I’m glad you thought it was delicious otherwise!
Sandra
Hi first time of making, turned out almost purple in colour but tasted fine
Maya | Wholesome Yum
I am so happy that you liked it, Sandra! Sometimes psyllium husk can turn baked goods a purplish color. Have a great day!
Raewyn
Hi
I have made this several times and now beat the egg whites until stiff, mix in the beaten egg yolks and then add to the dry mixture. It makes for a lighter loaf. Its yum!
Maya | Wholesome Yum
Hi Raewyn, I’m glad you like the bread and thank you for sharing your method! I do the same thing in my other keto bread recipe here. If you like this technique, try that one as well for a “white bread”.
Kirsty Zimmermann
I made this bread this morning. Followed all your instructions and it turned out perfectly. I love it! Now I just have to work out how not to eat the whole loaf in one day
Maya | Wholesome Yum
The struggle is real, Kirsty! I get it!
Linda
Absolutely fabulous!!
Maya | Wholesome Yum
Thank you, Linda!
Tracey
My oven skills do not go much higher than a pre-made pizza. Since I can’t have that anymore, I could almost smell this when I saw it. So I made it tonight and followed recipe precisely. It came out BEAUTIFULLY! I’m so happy. I put some Kerry Gold butter on a slice and had it right out of the oven! Thanks!
Maya | Wholesome Yum
I am so happy you liked the bread, Tracey! Have a great day!
Angela
Hi, I made the almond flour bread and it was moist and delicious,now about to make another one but this time I mixed in one cup of coconut flour and six eggs.
Maya | Wholesome Yum
That sounds delicious, Angela!
Julichka
It’s really really good!!! Toast it with some butter amazing.
Maya | Wholesome Yum
That really does sound amazing!
Marion
I’m trying your recipe for the first time. It is very similar to a bun recipe that I make with psyllium husks so I am incorporating the method from that into this recipe. I made a few slight changes… I added garlic powder ground Rosemary and oregano, one quarter cup ground flaxseed, one tablespoon apple cider vinegar. I only used 3 eggs, and increased the Water by 2 tablespoons. By adding apple cider vinegar and the baking soda, they create a very light effervescent foam as they interactwhen I add the warm water, which acts naturally to the raise the bread, thereby allowing me to decrease the eggs. I added the extra water due to the extra dry ingredients. I’m very confident that this will work out very well. It always works with my buns so I’m eager to test this out. Thank you again for the base recipe.
Maya | Wholesome Yum
Thanks for sharing your tips with us, Marion!
Emely
OMG! This is delicious! I’m trying to reduce carbs because it seems to be causing systemic inflammation. I finally got to try this, I am wowed. I used the Ghee instead of coconut oil, used a silicone loaf pan and baked it for 60 mins. It came out crusty,good texture. Yummy with Pepper jack cheese. Next time, I plan to make a double recipe for a larger loaf. Thank you sooooo much.
Maya | Wholesome Yum
Thank you, Emely! I’m so glad you like the bread. Feel free to make a larger loaf – you’ll just need to increase baking time, and possibly tent the top with foil if it starts to brown too much.
Emely
How much time do you think I should increase for the double recipe? Thanks
Maya | Wholesome Yum
Hi Emely, Sorry, I haven’t tested it so can’t say for sure. I’d go by the other markers of doneness in the post and recipe card.
David Aleksy
Texture was good. Flavor needs help IMHO. I used Bob’s Red Mill almond flour based on BLANCHED almonds. Could have this been partially to blame?
In any event, I think this recipe is a good base for future experimentation with almond flour bread. Maybe add cinnamon, raisins and walnuts for breakfast bread? Herbs for Italian bread?
Maya | Wholesome Yum
Hi David, I’m glad you liked the texture. Blanched almond flour is the right type. It’s meant to be a basic bread for sandwiches, etc, so isn’t a particular flavor on its own. You can definitely add herbs or spices if you’d like.
Jennifer
Mine is really sticky. Is it supposed to be that way? I can’t find that husk powder so googled a substitute and used xantham gum.
Maya | Wholesome Yum
Hi Jennifer, Sorry, this recipe needs psyllium husk powder – you can’t replace it with xanthan gum. That is probably why yours is sticky and unfortunately it probably won’t turn out. I hope you’ll try it with the psyllium husk powder – you can get it here.
Tracie Holladay
I am a diabetic so I have to eat low carb, AND I have no gallbladder, so I have to eat low fat. Not only that, I *hate* coconut; it makes me throw up. Is there a mild oil I can use to substitute?
Maya | Wholesome Yum
Hi Tracie, From a flavor standpoint, light avocado oil fits the bill, but not sure how it would go as far as texture. I’ve tried this with butter and coconut oil, so both of those work.
Sarah
You’ve used butter instead of coconut oil? I think I’d rather do that! Is the measurement the same?
Maya | Wholesome Yum
Yes, either one works! Same measurement.
Paula
Hey, did not go so well with me. Turned out grey in color, very dense and heavy.
Maya | Wholesome Yum
Hi Paula, Sorry you didn’t like it. The color is likely due to the brand of psyllium husk powder used – some of them turn gray or purple. You can try the one I have linked on the recipe card. If you’re looking for a light, fluffy white bread, you can try this keto bread instead.
Marcelle
After trying literally DOZENS of Keto bread recipes, I have FINALLY found something I can use as a burger bun! Other recipes were great for biscuits or rolls and such, but didn’t work for a burger bun – and SO EASILY! I added a tiny bit of garlic powder and topped them with TJ Everything Bagel spice, baked them in a muffin top pan and they are AWESOME! Finally – after all this time having to have my cheeseburger without a bun – last night I had a burger AND a bun! Woohoo!!! Next time I will try adding some yeast, just for the flavor. THANK YOU SO MUCH for the GREAT recipe!!!
Maya | Wholesome Yum
I am so glad you liked it, Marcelle! Thanks for stopping by!
Marla
I haven’t tried this. I’ve tried a few and they all taste like eggs. I’m not a huge egg fan so big turn off for me. This has less eggs than the norm, does it taste eggy?
Maya | Wholesome Yum
Hi Marla, I don’t think it’s eggy. Let me know what you think if you try it!
RJ
This came out extremely eggy to me. I could smell it before I even tasted it.
Mark M
Wow! Just starting out with a low carb diet and this bread was easy and delicious! I added a heaping spoonful of Hemp seeds for there nutty flavor and fiber. Came out perfect! Totally satisfied my carb craving. Can’t wait to try more of your recipes!
Maya | Wholesome Yum
I am so happy to hear that, Mark! Thanks for stopping by!
Breighan
I’ve found a recipe for zucchini, apple and carrot bread but would like to use this version as a low carb substitute. Do you think this version would work with added wet ingredients?
Maya | Wholesome Yum
Hi Breighan, I haven’t tried that. I think you’d need to make other changes if adding wet ingredients. I have a blueberry zucchini bread recipe here you can try.
Shirley A Phillips
I loved the bread, but I found it became moldy much too fast. On counter for 2/3 days and then in fridge. But too moldy to use. So sad!!
Maya | Wholesome Yum
Hi Shirley, I recommend putting it in the fridge once cool if you won’t finish it within those first 2-3 days. Don’t leave it out for multiple days and then refrigerate after. You can also freeze slices and pop them in the toaster. I’m glad you liked it otherwise!
Darlene S
I’ve been making this bread for several months and my husband loves it. I double the recipe and make a large loaf (I bake it 350 for 70 minutes), My gluten free family members fell in love with it while visiting this summer. We make sandwiches, and toast it for breakfast with our eggs. It is very filling so we cut thin slices. Thanks for sharing!
Maya | Wholesome Yum
I am happy to hear that, Darlene! Thanks for stopping by!
Christine
Hi! I tried this the other day and it baked up strangely. I baked it for about 63 minutes and it was nice and crusty on top. It was still a bit gummy inside so I may need to bake it longer. However, when I flipped the loaf over it was extremely concave. The only thing I did differently is use canola oil instead of coconut oil. Any suggestions? Thanks much
Maya | Wholesome Yum
Hi Christine, It might have been the oil as I haven’t tried it with canola. It also sounds like it needed to bake for longer – check for 200 degrees F inside using a thermometer.
doreen
This is REALLY good. My OH also thought that this was ‘proper’ bread LOL! Why do people think that anything not made with wheat is not ‘proper’? I guess they don’t have a gluten intolerance. This really is the best low carb GF bread I’ve tasted in a LONG while. It will become a staple in this household that’s for sure. Will definitely still use the 90 second rolls as well for convenience!
Maya | Wholesome Yum
I love to hear that, Doreen! Please come back again soon!
Jennifer Hitchcock
Nutrition facts based on how much?
Maya | Wholesome Yum
One serving is 1 slice of the bread, Jennifer! Thanks for stopping by!
Maria
Recipe notes states serving size is 1 slice (1/2″ thick) but your response in the comments stated 2 slices is one serving? Which one is correct?
Wholesome Yum L
Hi Maria, one 1/2 inch slice is one serving. Hope you enjoy the recipe.
Josephine
Hi Maya, I was wondering your nutrition information says serving is 1 but this comment says 2. Please clarify. Can’t wait to try this bread
Maya | Wholesome Yum
Hi Josephine, Sorry, that was an error – I fixed the comment so that it’s consistent. A serving is 1 slice.
Barry
Thank you for the recipe. Being new to the low carb /Keto diet, we noticed that we can easily get tired of the limited low carb food we were initially cooking. I want to share our experience…
Although in the first trial it was so ‘eggy’. Egg smell was very strong when it was hot however when it cool down the smell was minimal. Therefore in the second trial I included 4 eggs instead of 5. After the baking is completed, even though bread get heated, smell is minimal and the taste doesn’t change.
Maya | Wholesome Yum
Thank you for sharing, Barry! I’m glad that worked for you.
Fariba
Thanks a lot! I made your bread today for the second time! I added some poppyseeds in the top and it looks beautiful. The first time was a hit and I think this time will be much better since I used a hand mixer and it really raised and cracked on the topthanks for all yummy recipes.
Maya | Wholesome Yum
Great idea adding poppyseeds, Fariba! YUM!
June
If using a bread machine, what size loaf 1.5 lb ?
Maya | Wholesome Yum
Hi June, I don’t have one but readers have told me the bread machine has worked for them and they just select the “quick bread” setting.
Rajshi Akruwala
Do you need psyllium husk? Can I substitute that with something else?
Maya | Wholesome Yum
Hi Rajshi, Sorry, the psyllium husk powder is a critical ingredient for this bread. You can get it here. Otherwise, you can try this keto bread recipe instead.
Cheryl
In the list of ingredients, there is no mention of baking powder but in the instructions, it is mentioned. How much should I use?
Maya | Wholesome Yum
Hi Cheryl, The gluten-free baking powder is the 3rd ingredient in the list – use 1 tablespoon.
Brooke
I am so addicted to this recipe. It has become a weekly staple for my meal prepping. I’ve given people at work a taste and shared your recipe many times with friends/family!
Thank you!!
Maya | Wholesome Yum
I am so happy to hear that, Brooke! Thanks for stopping by!
Jeni
This is the best keto bread recipe out there, in my opinion. I make it every week. The psyllium husk is brilliant and really makes this like more traditional bread. I add a TBL of swerve to help counter any egg taste too. Comes out great every time. Sometimes I add cheddar cheese and that’s delicious too! I love this bread. Thank you for sharing the recipe! It’s a winner!
Maya | Wholesome Yum
I am so happy to hear that, Jeni! Thanks for stopping by!
Mike
AMAZING! I just made this bread and I can’t believe how perfect it is! My fiance and I are doing low carb. Not quite keto but trying to stay close to that range of carb intake! Honestly I’ve just been saying I’m avoiding bread, potatoes, and pasta. Either way this bread rocks. The only substitutions I made to the recipe was plain seltzer water in place of the still water. Wanted to give the dough some extra lift. I also put some pumpkin and sunflower seeds on top to increase the heartiness. This bread came out rocking our socks off. Can’t wait to make some grilled cheese Sammie’s with it!
Maya | Wholesome Yum
Oh, I love the addition of pumpkin and sunflower seeds, Mike! I am so happy you liked it!
RM
Just took the bread out of the oven! It’s delicious! Thanks so much… I wish I could share the pictures with you.
Maya | Wholesome Yum
I am so happy to hear that! Please share pictures!
Alice Stordal
Hi Maya! I’ve been trying to lose weight on a low fat diet, to no avail, so I’m trying Keto. I came across your recipe while looking for almond flour bread recipes. (Love the occasional turkey breast half-sammie for lunch or the occasional toasted slice for breakfast). Yours appears to be a very carefully thought-out recipe which I’m anxious to try. I really like how you explained things so thoroughly, gave tips. There’s nothing like learning with the benefit of others’ tried and tested experience. I’m not rating this recipe since I haven’t tried it yet, but based on your effort alone, it gets five stars! Many thanks, Alice
Maya | Wholesome Yum
Thank you so much, Alice! I definitely recommend a low carb diet over low fat. I’m glad the tips are helpful and hope you’ll love this low carb bread!
Sue
Can I also add egg whites to this recipe? The egg white may help the bread to rise?
Maya | Wholesome Yum
Hi Sue, I don’t recommend it. Egg whites actually make baked goods more dense and provide structure, but they don’t help with rising. The leavening effect in eggs comes from yolks. This recipe is already tested with the ratios given and would likely be more dense and/or more egg-y if you add more whites. Hope you’ll try it!
Judie Witney
This is keto as far as I can tell
Maya | Wholesome Yum
Hi Judie, Yes, it’s low carb and keto!
Laura Bond
Hi, what is that bread pan you baked in? It has holes in it. Probably great for the texture of the bread. Can you send me a link for that please?
Maya | Wholesome Yum
Hi Laura, The pan I use is linked in the post above.
Adrienne Dwyer
I am trying to cut the carbs but so many of the recipes call for coconut oil. (I have an allergy to anything coconut). Can I substitute coconut oil for something else? Can I substitute coconut flour for something else? Thanks, love the site.
Maya | Wholesome Yum
Hi Adrienne, It depends on the recipe. For this one, you can use butter instead of coconut oil, and there is no coconut flour. Coconut flour usually can’t be replaced, but again it’s recipe specific. The best way to know is ask in the comments for any specific recipe you’re interested in. I’m glad you like the site!
Mac
Hi! I just bought a bread machine and can’t wait to try out this recipe! I know you mentioned baking this on the “quick bread” setting, but my machine has a gluten free setting so I was wondering which would be better to use. Also, has anybody had any luck adjusting this recipe to make it gluten free? Thanks so much!!
Maya | Wholesome Yum
Hi Mac, The recipe is already gluten-free, but the tests I have done with readers said to use the quick bread setting. If you decide to use a different setting, please let us know how it goes!
Mac
Omg I’m such a dork, I meant “egg free”! Thanks so much!
Theresa
Can I store the bread in an airtight container on the counter?
Maya | Wholesome Yum
Hi Theresa, Yes, you can!
Karina Colareta
Hello, I’d like to try this bread but I was wondering if I could use avocado oil instead of the coconut oil. Also, I don’t have the powder yet. What can I use to replace that?
Thanks!
Maya | Wholesome Yum
Hi Karina, I haven’t tried it with avocado oil – please let me know how it goes if you try that. I highly recommend making it with psyllium husk powder, but some readers did report success using flax seed meal instead.
Bar
Thanks for the recipe, finally a bread that doesn’t smell or taste eggy.
I had to make some modifications since I didn’t have psyllium husk powder.
I used 20gr of flaxseed (finely ground), 20gr of Chia seeds (finely ground) and 20gr of hemp hearts (finely ground.
Oh and I topped it off with some bagel seasoning.
I also lowered the oven temp by 25 degrees and baked it for 65 min.
It is delicious and my boys are asking for more.
So thank you!!
Maya | Wholesome Yum
I am so happy to hear that! Thank you!
Marycris
Can this recipe be used for the bread machine?
Maya | Wholesome Yum
Yes, you can! I have details about this in the post above the recipe card.
Fariba
Thanks so much for this recipe❤️❤️❤️It’s tasty and doesn’t smell eggy at all. I found that if I toast it I smell egg but not if I don’t! I love it. I tested many key bread on different websites. None of the were good as this I this one. Thank you for all the wonderful recipes
Maya | Wholesome Yum
Hi Fariba! I am so happy you liked it and thank you for stopping by!
Bill
I really love this bread the taste and texture, but I just can’t get the bread to rise. It always falls in the middle even before it is finished baking and continues to fall while cooling. The slice of bread looks like a sway back horse. It will rise and look wonderful and then start falling in the middle while baking. I’ve added a tablespoon of Baking Soda, increase the water to 1.5 cups, tried glass and metal loaf pans, baking at a higher temperature but nothing works. Can anyone help me with this falling in the middle problem?
Maya | Wholesome Yum
Hi Bill, Sorry to hear that. I haven’t experienced that before. Usually, if bread falls during baking it’s too much baking powder, but if it falls after baking it’s just not baked long enough. So you could try both less baking powder and increasing the baking time. Finally, this recipe uses baking powder, not baking soda, so if you used baking soda that could be the issue as well.
Denise
Can I make the batter the night before and bake the next morning? Thank you for the recipe and your time.
Maya | Wholesome Yum
Hi Denise, Sorry, no. Baking powder reacts once it hits wet ingredients, and loses efficacy if not baked right away after that. However, you can mix all the dry ingredients the night before (through step 2) and do the rest in the morning. Or, you can just bake the bread the night before and eat it in the morning. You can also toast or reheat it if you want warm bread in the morning.
Amanda
Got a question for you! I LOVE the bread, now just trying to store it. How would you wrap it to freeze it since you suggest not wrapping in plastic wrap
Maya | Wholesome Yum
Thank you, Amanda! Sorry about the confusion – wrapping in plastic is fine for freezing. Just not for the fridge. It will be best to toast after freezing.
Roselyn
Hi! Can I use melted butter instead of coconut oil? Thanks!
Maya | Wholesome Yum
Hi Roselyn, Yes, you can!
Monica Gonzalez
My first bread ever! It came out really well and yummy. I can not eat carbohidrates now, but your Lovely Bread gives me Joy and Hope. Thank you and my friend Claudia (who recommended me your recipe) very much!
Maya | Wholesome Yum
I am so happy you and your friend Claudia liked the bread, Monica! Please come back again soon!
Lynda
Absolutely loved it, made with almond meal rather than almond flour but come out great, thank you for sharing
Maya | Wholesome Yum
I am so happy to hear that, Lynda! Have a great day!
David DeLair
I followed this recipe to the letter and my bread came out a light colored purple. Tastes great just purple. Any ideas why. I suspect it was the Psyllium husk powder I used.
Maya | Wholesome Yum
Hi David, Yes, the purple color is from the psyllium. You can try the one linked on the recipe card. Either way it’s safe to eat and tastes the same.
Kristina
I am fairly new to the low carb world and I’ve tried Keto bread before that I didn’t like, so when I came across this one I absolutely had to try it cause everything I have tried from your page is FANTASTIC!! This bread is amazing! Do you think I could add cinnamon and Truvia to it for a sweeter bread or herbs like rosemary or oregano?
Maya | Wholesome Yum
Thank you so much, Kristina! It means a lot to hear you say everything you’ve tried has been fantastic. You can definitely add cinnamon or herbs to the bread. Sweetener might be a challenge because the amount of sweetener needed to make it sweet would alter the wet/dry ingredient ratio, so you’d likely need to make other changes.
Janinea sloan
My husband is allergic to almonds. What other nut flour could I use?
Maya | Wholesome Yum
Hi Janinea, Most other nut flours would work. The texture would just vary a bit depending on how finely ground it is – the finer, the better.
Claire
The batter was very runny. I checked and double checked and my quantities were correct.
Maya | Wholesome Yum
Hi Claire, It’s hard to say for sure what happened without being there, but want to try to help. Did you check the video? At what point did yours start to look different?
Jon Rueck
Mediterranean Diet entries? While a neurologist’s program encourages a keto diet, our primary care physician and our cardiologist encourage the Mediterranean diet which be come to learn is mostly fresh vegetables, pasta and fresh fruit with some pork, chicken, beef and seafood (not salmon) thrown in. Help!
Maya | Wholesome Yum
Hi Jon, While some of my recipes will fit into a Mediterranean diet, you won’t find pasta or high-sugar fruit on this site. I believe that reducing carbs is beneficial for anyone, even if not on a keto diet. Of course it’s up to you and your doctors to decide what is right for you!
Stanley
Omg thank you … doctor said I have to eat healthy and drop a few pounds. The hardest part is I love some bread.
I have bread! Not dry flaky bread substitute but BREAD!
DID I SAY THANK U?
Maya | Wholesome Yum
Yay, that’s so great to hear, Stanley!
Patricia Martinez
Can this be made in a bread maker too?
Maya | Wholesome Yum
Hi Patricia, Yes, I’ve had readers make it in their bread maker! I’m double checking to find out if they used any special tricks or settings, and will add that as a note if I find out any extra details.
Shirley
Can I just omit the psyllium? When I made the bread, it did not rise like your loaf did. Why?
Maya | Wholesome Yum
Hi Shirley, No, the psyllium is an integral part of the recipe. It’s hard to say what went wrong without being in the kitchen with you. This bread doesn’t rise as much as regular wheat bread recipes, but it does some. Try watching the video and see if at some point you did something different?
David
For some reason mine came out purple. I’m guessing it was the husk powder.
Maya | Wholesome Yum
Hi David, Yes, some brands of psyllium husk powder do that. It’s still safe to eat, though. Hope you liked it otherwise!
Genielyn Eaton
Just made this recipe. Didn’t rise but was expecting that. Added cinnamon and walnuts to it since I plan on this only being used for toast. It smells absolutely wonderful and tastes delightful. Love it!
Maya | Wholesome Yum
Yay! I love to hear that, Genielyn! Have a great day!
Jen
Awesome!! Followed the instructions exactly and just enjoyed a slice of warm, moist delicious bread. Will definitely make this again! Thank you!
Maya | Wholesome Yum
I am so happy you liked it, Jen!
Karen Turley
I made this bread had to use the xanthan gum as I couldn’t get the husk, but turned out perfect. Thank you.
Maya | Wholesome Yum
Thanks for sharing that tip, Karen! Thank you!
Courtney
Hi Ladies! if I were to substitute with xanthan gum – how much would I use to replace the 1/4 cup psyllium husk powder?
Thanks!
Jon Rueck
I have both psyllium husk and xanthan gum. Which may be better and how much of either or both?
Maya | Wholesome Yum
Hi Jon, Use psyllium husk. The amount is on the recipe card above.
Kate
How much xanthan gum did you use?
Ruby
Hi,
My loaf was still really moist in dough like in the middle. Any tips?
Maya | Wholesome Yum
Hi Ruby, It sounds like it needed to bake for longer. The top needs to form a very hard crust before it’s done.
Jon Rueck
Same problem. Measured oven temp. Found it 25F higher than set. Reduced setting 20F and extended time 7 minutes. Still gummy in the middle. How much psyllium husk or xanthan gum is needed?
Maya | Wholesome Yum
If it’s still gummy in the middle, then it still wasn’t baked for long enough – sorry. The psyllium husk powder amount is on the recipe card – 1/4 cup.
Norhala
Another solid ‘Yum’ from our house 🙂 I had a bread craving so made this recipe this afternoon. I substituted flaxseed meal, as I don’t have any psyllium husk powder on hand. It’s delicious! Can hardly wait to have it with the roast for dinner and as cheese toast tomorrow! Thanks for all the great keto recipes…
Maya | Wholesome Yum
Thanks for sharing with us, Norhala! Have a great day!
Jamie
How do you keep this fresh? Should I keep it in the refrigerator?
Maya | Wholesome Yum
Hi Jamie, You can keep it on the counter for a few days, the fridge for a week, or freeze slices for longer. Wrap it in parchment paper and don’t store in plastic, which can trap moisture.
Liv
Hello 🙂 Is it possible to make it without eggs you think? And use egg replacer instead? Thanx!
Maya | Wholesome Yum
Hi Liv, I’d have doubts but haven’t tried it. Let me know if you do!
Irlanda Ramirez
Love it, love it, love it!!
Maya | Wholesome Yum
I am so happy to hear that, Irlanda! Thank you for stopping by!
Michelle
Absolutely loved the taste and texture of this bread. What do you wrap it with to keep it fresh on the counter?
Maya | Wholesome Yum
Thank you so much, Michelle! Store it in anything that won’t trap moisture, so plastic is the worst. A bread box is great if you have one, or otherwise a parchment paper bag works too. I’d recommend putting it in the fridge if storing for more than a couple days, though. If it gets more “wet” over time with storage, it helps to toast it.
Jo
Does this recipe work by substituting with coconut flour? And does it not need baking soda? It’s in the oven now but smells very eggy 🙁 I used 1/4 cup coconut flour to 1 cup almond. Thoughts?
Maya | Wholesome Yum
Hi Jo, I haven’t tried it with coconut flour. It doesn’t need baking soda, just baking powder. Usually 1/4 cup coconut flour is the correct substitution for 1 cup almond flour, but it results in a much smaller volume, so not sure I’d recommend that for this bread – you’d end up with a tiny, flat bread. I’d love to hear how it turned out for you!
Suzanne
This is the best! I’m really bad at baking but I have made this twice and both times it was perfect. I’ve shared it with all my gluten intolerant friends, thank you. Oh, I reduced the psyllium husk to an eighth and replaced the other eighth with gluten free flour. It made it less gritty. Yummy! Today I’m going to add some spices and sultanas for a sweet treat. Hope it works!
Maya | Wholesome Yum
I am so happy you liked it, Suzanne! Thanks for stopping by!
Marilyn J Hempton
Do I do anything different at high altitude? I live in Denver.
Maya | Wholesome Yum
Hi Marilyn, I don’t live at high altitude so am unable to test. But, you might need to reduce the baking powder slightly and increase the oven temperature a little bit.
Penny Garvey
The bread is still in the oven but after watching the video I have to say that mine was not nearly as thick, it was pourable. What did I do wrong. I followed the recipe but doubled it.
Maya | Wholesome Yum
Hi Penny, It’s hard to say what went wrong without being in the kitchen with you. I would guess a difference in measurements – usually doubling the recipe shouldn’t be an issue. If you can pinpoint any particular step where it starts to look different from the video, I can try to help. I hope the bread still turned out for you!
Joellen Fry
Made the bread but it didn’t rise and it is probably my fault. My almond flour is stored in the freezer. I probably should have let it come to room temperature first. I watched the video and the loaf shown seems to be narrower than the pan I used. The texture is good. The taste isn’t bad. I just need a “taller” bread to make my husband paninis. Anything you can tell me will be appreciated.
Maya | Wholesome Yum
Hi Joellen, It doesn’t rise as much as a wheat bread but does a little. The almond flour being frozen might have made it worse, I’m not sure – I don’t store mine there since I go through it a lot. I’m glad you like the texture. If you want a taller loaf, you can multiply the recipe by 1.5 or even double it, but would need to increase the cook time and probably cover it to prevent browning the top too much before the middle is done.
Darlene
Delicious!! I added a tablespoon of sweetener. Forgot water. Beat egg whites separately and so much better than I expected!! Where do the carbs come from in your nutrition info?
Maya | Wholesome Yum
Thank you, Darlene! I’m glad it still worked for you but hope you’ll try it again with water, it should be even better for you that way. The total carbs come from the almond flour and psyllium. The net carbs are just from the almond flour only.
Alex
Does this bread toast well?
Maya | Wholesome Yum
Yes, this bread does toast well, Alex! I hope you like it!
Louise
Hey, I added double active baking powder.
Do I add the same amount as if I would have added the gluten free, which is single active , right? Thanks
Maya | Wholesome Yum
Hi Louise, Use the amount on the recipe card. Mine was double acting as well, and still gluten-free. 🙂
Louise
Oh No! MY bad!! I forgot to add the warm water!! That must be why it turned out so dense!! I will try again!
Maya | Wholesome Yum
I hope you like it, Louise!
Lou
Way too dense for me.
Maya | Wholesome Yum