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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!
Click on the times in the instructions below to start a kitchen timer while you cook.
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.
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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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932 Comments
Judy
Hi! I just made this bread and it did not rise at all. It is only about an inch or so thick 🙁 double checked my ingredients… not sure what I did wrong.
Wholesome Yum M
Hi Judy, I’m sorry your bread did not turn out as hoped. Please check and verify that your baking powder and psyllium husk are within their expiration date.
Jeanne Abrie
Yummy bread that doesn’t taste eggy!! Really good!
Christine Gurrera
HI I made this bread – it was great! Do you have the full nutritional value on it it – I track my sodium – it seems low based on the ingredients. I compared it to the Trader Joes gluten free bread I have been eating – OMG – I will not be eating that again – this was easy to make, tastes better and so much healthier, lower in calories, carbs, and I believe just about everything else! Love it!
Wholesome Yum M
Hi Christine, I’m thrilled you love the bread! We don’t generally track sodium on keto, however, if you are interested, you can enter the recipe into an online recipe calculator for the full nutrition facts.
Ukazi
Wow its so good & easy! Loved it but kinda dry, I just added Jam/honey with its perfect with my chai in the morning! Thank you
Yi-Rung Lin
I’ve tried this recipe. It is a good one! The texture tastes between cake and toast, but not bad at all. Thanks for sharing this recipe.
peder mageroy
Press with your hand you say to form a rounded top??!! This batter with 2 cups of flour 4 eggs and a half a cup of water turns into a very runny batter, runnier than pancake batter, how can you flatten form a runny batter with your hand?
Wholesome Yum M
Hi Peder, Did you happen to watch the video in the recipe card so you could see the texture of the bread batter? The psyllium husk absorbs a lot of that moisture, so it becomes “shapable” when in the pan. It should not be a runny batter by the time it is transitioned to the baking pan.
Jody
Does it have a strong smell? Mine does. I’m not sure if it’s ok to eat??
Wholesome Yum M
Hi Jody, Your bread should not have a strong smell. Is it possible you used baking soda instead of baking powder?
Dede
Where are the ingredients measurements which contains xanthan gum ? and why the video outside different from the blog here ?
I’m very sad
Wholesome Yum M
Hi Dede, This recipe doesn’t contain xanthan gum. The video located in the recipe card shows the recipe in the post. The video on the right rotates through different recipes. I’m sorry if this created any confusion for you.
Anna
I really want to try this..but I only have almond flour, can this be made with just almond flour?
Wholesome Yum M
Hi Anna, I’m sorry, but the psyllium husk is essential in this recipe. It helps to create the bread texture, lightness, and pliability.
Caroline Betancourt
I made this without Psyllium Husk. I had Xantham gum and ground Flax Seed which I substituted for the 1/4 cup of PH. I also added a little melted butter to the melted coconut oil and less salt. I forgot I added a little yeast to try to get it to rise more but it didn’t rise much more. Because I added yeast I used about 1/2 the baking powder and it turned out pretty decent. I ate it warm with butter and a drizzle of natural honey. YUM! It only took 45 mins to cook. Delicious!
Evie
Would I use 1/4 c coconut oil that is already in liquid form. Thank you
Wholesome Yum M
Hi Evie, Yes, you can use coconut oil that is already in liquid form. Be sure to check out the video for the bread dough’s texture before baking. If yours is drier than it shows in the video, you can add a tablespoon of extra coconut oil.
Becca
Delicious thank you!!
Christine Ledig
We LOVE this bread! I always double the recipe, and as my husband just became diabetic, I add a few more things to fiber it up! I use a 1/4 cup of a combo of psyllium husk powder and psyllium husks and then about a quarter cup or slightly more of a variety of seeds and nuts (black and natural sesame seeds, chia, sunflower seeds, pepitas, and hemp hearts). It’s sturdy, delicious and a perfect vessel for cheese, sandwich meats, pb and j, avocado toast or just dipping in olive oil and balsamic!!!! Soooo yummy!!!
Joanna Rippon
I’ve been looking for a decent Keto bread for some time now. All have let me down in one way or another. Flat. Dry. Crumbly. No flavor. UNTIL NOW!!
I made the biscuit recipe yesterday and added some garlic powder and Everything Bagel Spice into the mix. They are awesome! (A little salty so I’m going to lower the amount added next time.) The texture reminded me of a traditional biscuit. I didn’t need to add extra butter! Even my daughter loved it!! And she’s not Keto!!
Since the biscuits came out so good I immediately made the bread recipe. I just had 2 slices, toasted! Another win-win!! Dense. Crusty crust. AIR POCKETS!! Holds up to slicing and toasting. Chewy! Just what I’m looking for! I cannot wait to make a sandwich! My look is over. I found my bread recipe! PS: next I’m going to make the biscuit recipe and add some cheese! Yum!
Michael Smyth
Hi Maya,
I came across your website and hope to implement a Keto diet. I have type two diabetes and am 67 years old in August 2020. My issue is not that I’m overweight (slightly) but to keep my sugar levels down and avoid taking medicine.
Some advice please – I would like to buy a bread making machine for the family and need to know if there is a machine on the market capable of producing Keto breads as well. Are you able to advise on this pleas. Price is not an issue.
Also is there a fee to join your group?
Maya | Wholesome Yum
Hi Michael, This bread machine has good reviews. Any kind will work though with this recipe – just use the quick bread setting for keto breads like this one.
Jen
Could THM baking blend sub for the almond flour? I
Wholesome Yum M
Hi Jen, The ingredients in that product blend are totally different from the ones called for in the bread recipe so, unfortunately, I don’t know if it will work or not. If you decide to give it a try, please let us know how it works for you.
Mary C
So wonderful to have a bread that I can eat and enjoy. For the first time since starting keto diet 2 weeks ago I can have toast under my morning eggs and a sandwich for lunch. Great recipe. Simple and worked perfectly.
Amy Makson
I am really enjoying this bread. I use 3T of EVOO, vs. the coconut oil and lately I have been adding sesame seeds to some, and caraway seeds (like a rye bread taste) to others. So easy to make and filling and tasty… even with the small size of the slices.
Kimberly Embick
Love the recipe. However my bread turned dark almost purple. Great texture, taste just a weird color.
Wholesome Yum M
Hi Kimberly, This is common with psyllium husk. It’s perfectly fine, but some brands do turn purple when baking.
Jin
Awesome recipe! I replaced psyllium husk powder with xanthan gum powder and it worked perfect !! I used bread machine and used quick bake (which was 80 mins but I took mine off when it was 75mins) . I recommend to add less salt, I found the bread is super salty with 1/4 of sea salt (maybe the one I used was extra salty? I’m not sure). Next time I’ll probably add less salt and it would be perfect! Thanks for this recipe!!
Bobbi Jo
How much xanthan gum did you use in place or did you use the same amount? Thanks
Charles Brown
Great recipe, makes wonderful bread for sandwiches. Easy to follow.
Lisa
Hello. I don’t eat eggs. Is there a good substitute? Thank you
Wholesome Yum M
Hi Lisa, Other readers have reported success with the vegan eggs you can buy at your local health food store.
Val M
Made this today. It turned out fantastic even though I forgot to add the water. Pulled the loaf back out of the oven after 2 minutes put it back in the bowl and added the water. Gave it a good stir and put it back in the pan and back into the oven. Wish I could put a picture in. I’m doing a detox that does not allow grain flowers so this bread is perfect. Thanks!
Ann
I was diagnosed with a “leaky gut” autoImmune disorder, caused by a probable a sensitivity to gluten. I am looking for ways to continue eating some of the foods I love, like bread, but also avoid the gluten. I am looking forward to using this recipe this week, and really hoping that it will satisfy my bread craving!
I will try to post again, after I make it.
Kristen Wood
This looks absolutely magical!!
Mimi Vanlandingham
I would love to try your keto bread recipe but I have a bad reaction to psyllium husk powder. Can I use can xanthan gum instead to improve the texture? Is there anything else I can substitute for the psyllium husk powder?
Wholesome Yum M
Hi Mimi, Because this recipe calls for a considerable amount of psyllium husk powder, I don’t recommend substituting it for something else. You may be more interested in trying this recipe for Easy Paleo Keto Bread, which doesn’t contain any psyllium.
Ruth
I like it. I add herbs to it and sprinkle sesame seeds on top. Why does the coconut oil have to be measured solid, then melted??
Wholesome Yum M
Hi Ruth, It’s a more logical order of operation. It’s easier to measure as a solid and then melt than it is to melt too much and then measure.
Marie
I love the texture and EASE of this bread. I followed directions to a T. But the coconut oil imparted a coconut flavor that was less than desirable. Can another oil/fat be substituted? Melted butter? Avocado oil? Thanks for all your great reciptes!
Wholesome Yum M
Hi Marie, Either avocado oil or melted butter would work fine.
Beverly Holy
I made this with a few additions. I added 1 1/2 teaspoons yeast, two squirts of liquid stevia & twice the amount of baking powder (double acting). I used a mixer & hot water to activate the yeast. I cooked it in my bread machine for 1 hour 20 minutes. Oh it was soooo good. This is my first bread since starting keto. I will definitely make this many more times. Thank you so much for the basic recipe…
Joe Oquendo
My wife made this for me as I am Diabetic and miss regular bread. However we ended up throwing it out. I couldn’t stand the smell or the taste of it. I think adding the Psyllium husk powder was the problem, because it smelled fowl by itself. we purchased it at whole foods in the pharmacy section.
Wholesome Yum M
Hi Joe, I’m sorry this bread didn’t turn out as you had hoped. Psyllium Husk Powder shouldn’t really have any smell to it, I would double check to make sure it isn’t expired or flavored in some way.
Ng shu tian
Can I use psyllium husk whole instead of powder form?
Wholesome Yum M
Hi Ng Shu Tian, No, it needs to be in powder form. If you already have whole psyllium husk, then you can powder it in your blender.
Wayne Kennedy
I ate the bread now I’m trying this as a pizza dough! I can’t stand the fathead or any of the others… I just added some garlic… will let you all know, in the oven now.
susan
Please advise on which psyllium husk powder will NOT turn my bread purple. Your picture of the bread on line is so appealing yet the purple bread is very unappealing.
Wholesome Yum M
Hi Susan, This brand will not turn baked goods purple.
Elise Ann Meyer
Just made this in my bread machine. It came out great! Thank you for developing a wonderful, accurate recipe as written. For reference I used the “quick bread” setting on my 15 year old Williams-Sonoma machine. Really satisfied the urge for a piece of bread! Now I have to resist eating the whole loaf!
Susan
Oddly this low carb paleo bread with psyllium powder turned purplish after it was baked. What do you think caused this very strange reaction?
Wholesome Yum M
Hi Susan, This is common in certain brands of psyllium husk. Don’t worry, it’s still fine to eat.
Colleen
I made this recipe in my bread maker using the rapid bread setting (quick bread). I added the liquid ingredients first as per my bread maker instructions, then followed with the dry ingredients. I did not make any changes to your recipe at all. It turned out very good – no problems at all. Toasted up a slice and it tastes great. Thank you for your recipe.
Brenda
Thank you so much for developing this recipe and posting it! My local Sprouts market is no longer selling Mikey’s English muffins or bread which will push me to bake my own!
Carol
I saved this recipe and ordered the psyllium husk on line. I used the actual husk instead and love the texture. Made this today hoping for the best. And guess what ….. it came out great. I have tried other low carb bread recipes and they just never had an appetizing flavor or fell apart. This one is a keeper. I will be trying other things with it using it as a base. I am going to try and make buns also.
Bettie R Mclaughlin
Really good. I was craving bread. I had been really strict with my carb diet. Only thing is I couldn’t find psyllium husk until my mom said it was a fiber supplement. I accidentally bought orange flavor and loved it. Made half batch and put in muffin cups. It was a bread and dessert in one.
Wilma
Good Morning, I’m having a problem making bread with different nut flour. I am following the recipe, but none will rise. I’ve been told that no matter what I put in, baking powder or yeast, it will never rise. If you please could give me some points of where I’m going wrong. Thanks in advance.
Wholesome Yum M
Hi Wilma, Keto bread recipes are not like traditional bread, they won’t rise nearly as much as flour does. Baking powder is the best way to achieve lightness and height in a bread recipe. Please double check that yours is still within its expiration date. Using yeast in keto baking can contribute to air pockets and that traditional savory flavor in bread, but it’s not necessarily going to give it height. If you would like to use yeast, be sure to proof it first in warm water with a small amount of natural sugar to help activate the yeast. Don’t worry, the sugars will be consumed by the yeast by the time it’s active.
Cate
Made this last night, I doubled the recipe so I would get a good sized loaf…and it DID! It really was a thing of beauty. We sliced it up this morning to make some toast…it takes a LONG time to toast because it’s VERY dense due to all the eggs. And speaking of eggs…it’s very eggy. But it’s so close to being fantastic that I’m going to persist…right after the ‘girls’ have produced some more eggs lol and try it again using 1/2 full eggs and 1/2 whites only. I’m not going to beat the whites so we’ll see how it goes. Will (literally lol) keep you posted.
Dennis Costa
Does anyone know how to substitute the egg in this recipe? Would love to try it!
Kevin Hall
I have a question for you. What can be used instead of coconut oil in this recipe? My daughter has recently been diagnosed with celiac disease and is also allergic to coconut which we carry a eppipen for her just in case. Most of the gluten free recipes I’ve seen seem to use coconut oil. I’ve heard extra virgin olive oil works good in baking was just curious on your opinion.
Wholesome Yum M
Hi Kevin, Olive oil or butter will work fine. Best wishes to your daughter on her new gluten-free journey!
jackie verhiel
This was very easy to do. You say not to use plastic. How about when you want to freeze a few slices? What do you recommend?
Wholesome Yum M
Hi Jackie, you can pre-slice your bread and store it in plastic if it’s going in the freezer.
Suzette DeWitt
Got everything to make this. Can I make it in my bread machine
Wholesome Yum M
Hi Suzette, Other readers have noted that this recipe works best in a bread maker when you use the “quick bread” setting.
Laura
Can you tell me where I can buy psyllium husk powder?
Wholesome Yum M
Hi Laura, I like this one.
Rick
Amazon is where I get mine.
Jillian
Best low carb/keto bread recipe I’ve tried thus far!! I will start this out with I’ve never been the biggest fan of wheat breads but white bread keto recipes tend to be very eggy tasting which is great for breakfast sandwiches but that’s about it. I will say I have yet to try Maya’s white bread recipe (definitely on my list) the only reason I haven’t is the amount of egg whites only needed. This loaf was delicious regardless of being closer to wheat bread and as someone not allowed to eat real bread I didn’t even care haha. The loaf lasted about 5 days on the counter in my bread pan with lid wrapped in parchment paper. However I feel like it could’ve lasted slightly over a week if it was in an actual parchment bread bag as that would have a better seal than just wrapping parchment from the roll.
I took into account some of the comments below before baking in order to get the perfect loaf and I feel like those really helped so I wanted to add some of my own:
– Cooked for 45 minutes with the lid off and then put my lid on and cooked for another 25 minutes (used 7.5×4 Chefmade carbon steel bread/toast mold pan with lid)
– As noted below, my bread was done at the 200 degree mark which I used a thermometer to check although I still kept it in for slightly longer to crust up a bit more
– Get your eggs to room temperature before using them for (any) baking I read this helps with the eggy taste and imo it definitely does help
– I used 2 tsp of liquid stevia to mask any remaining egg taste and that did the trick quite well
– If using bread pan with lid, let it cool with the lid off I left mine on for 25 thinking it would just further crisp the outside but it actually trapped moisture (duh)
– IF YOU DON’T LIKE COCONUT OIL just nix it! This was a complete accident on my end. I put my coconut oil in the microwave to liquefy then I got so excited about making this bread that I forgot it was in there & didn’t even find it til the next morning… whoops!! My bread was probably a tad bit denser than it should have been and it was a bit difficult to get into my bread pan and smooth out but I used a hand mixer for all my ingredients and my bread came out perfectly with beautiful air pockets and all 🙂
Rodd
Used the bread machine,should have added the liquid ingredients first,just like regular wheat bread.I had to scrape the sides down and mix the ingredients with a spatula.
Jan888
Great recipe! On 2nd week of keto so still enthusiastically looking for recipes. Made it first week and liked it, this week I whipped egg whites separately to soft peaks to make it fluffier (sub 1/2 tsp cream of tartar with lemon juice) Used wheat bran (3g crbs for 1/4c) instead. Hopefully turns out ok!
Jenny
Well I think I should have used 1 tsp baking powder. Not 1 tBsp. It tastes disgusting.
Maya | Wholesome Yum
Hi Jenny, Sorry to hear you had issues with it. Are you sure you used baking powder and not baking soda? A tablespoon is the correct amount but should not leave any aftertaste. Baking soda can leave a bad taste though.
Melanie
I do love the recipes on this website, the blueberry almond flour muffins were fantastic and the biscuits as well. My only complaint is the pop up advertising all over the page. It is making my phone freeze and the page jumps all over the place. I’d be happy to pay a subscription fee rather than deal with this many ads all over the page. Thanks. But I do love the recipes and have ordered the cookbook from Amazon.
Maya | Wholesome Yum
Hi Melanie, I’m so glad you like the muffins and biscuits! Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, we’re working on a low-priced ad-free membership for readers that prefer an ad-free experience. In the meantime, there is no more than one pop-up per page and it can be closed. I hope you love the recipes and will continue to use my site as a low carb reference.
Melanie
Made this by increasing the ingredients by 50 percent and whipping the egg whites. The result was a much nicer height bread slice. I don’t really care for the strong psyllium taste though so next time I will substitute ground flax. The texture is excellent though.
Sylvia
OMG we LOVE this bread. I did add a tablespoon of Italian herbs I had though. I also sprinkled a tablespoon of sunflower seeds on the top before popping it in the oven. Also used a bit smaller loaf pan. This will certainly be my “go- to” bread recipe. So-so easy. Thank you for all your work I know it takes to put together a new recipe.
Wholesome Yum M
Hi Cheryl, The psyllium husk is a major component in this recipe. May I suggest you try this one for Paleo Keto Bread instead? I believe it is SIBO friendly. Best wishes!
Kimberly Russell
Easy to make and firm enough to make sandwiches. I found the last few chews to be grainy, like sand almost. I wondered if it was from the psyllium husk as I have used my almond flour and baking powder for other bread-like items without this particular issue. I think I’ll try using less on the next run. Thanks for the recipe and in advance for any suggestions!
Edith
That happens to me too! I was wondering if it’s the PH, almond flour tastes fine when I make cookies.
Teri
Hi, can’t wait to try your recipe. It looks yummy! I was wondering if you can double the recipe to make a taller loaf?
Wholesome Yum M
Hi Teri, Other readers have reported doing this with success!
Krystal Baker
Hello, I’m allergic to coconut…any other lil I can use?
Krys
Wholesome Yum M
Hi Krystal, You may want to try this recipe for Easy Low Carb Bread instead. No coconut flour needed in this one.
Diana
Cholesterol Facts???????!
Wholesome Yum M
Hi Diana, The nutrition facts provided are generally what we track on a low carb or keto diet. If you need further information, please check out an online food calculator to get the specific information you need.
Linda
Hello! My cholesterol is a bit high so I avoid egg breads. Have you tried this with egg white only?
Wholesome Yum M
Hi Linda, You may be interested in this recipe for Paleo Keto White Bread. It does not contain egg yolks.
Fly
Although the recipe was easy to make and looked good out of the oven, the taste was horrific. I didn’t have psyllium husk so I replaced it with ground flaxseeds and used my homemade baking powder. I thought it would be bland so I added rosemary. The result was a beautiful awful tasting bread. I’m wondering if the replacement of the husk made that big of an impact. Perhaps I am not accustomed to keto bread either.
Wholesome Yum M
Hi Fly, I am sorry this didn’t turn out to your expectations. The psyllium husk is a major component in this recipe. I don’t think it would turn out well without it.
Theadra Graczyk
THE video attached does not use the yokes and it does not use the husks. It shows butter not coconut oil and it shows whites being whipped and folded in which the recipe does not mention all. Where is the recipe for the video because that is what I was looking for.
Wholesome Yum M
Hi Theadra, Did you watch the video in the recipe card, or the one to the right of the screen? The video in the recipe card is the correct video for the recipe, while the one on the right rotates, and may have been showing a different bread recipe. I apologize for any confusion this may have caused.
Kathy Siebert
Love it. Flavor does remind me of wheat bread. Followed the recipe except I also used 1 TBS of yeast and 2 TBS of sugar for the yeast to eat. Also added a small amount of ACV to help with a reaction to the baking powder. Rise was good but not great. So I cut the loaf in half and sliced it in the other direction so I have real size slices of bread. Next time I might double the batch so it will be more bread size. All in all a great success. Thanks for the base recipe. Next time I may add some spices to make a stuffing tasting bread. (poultry seasoning and sage)
Teresa
Can I use butter instead of coconut oil?
Wholesome Yum M
Hi Teresa, Yes, butter is fine too.
Jill
First try making the recipe. The good news is the bread is holding together when sliced. The weird thing is its colouring: dark on the outside, and purple on the inside. I’ve never baked with psyllium before, so I’m not sure if that’s what changed the colour or what. Flavour is neutral.
Wholesome Yum M
Hi Jill, It’s not uncommon for psyllium husk to turn purple when baked. Some brands change color and some don’t, but it should not affect the texture or flavor of the bread.
Rose
What do you wrap the bread in when storing at room temperature?
Wholesome Yum M
Hi Rose, It’s best when wrapped in Parchment paper.
Greg
I have made this twice now, once in a bread maker and the second time in the oven and both times the bread doesn’t rise at all. What could I be doing wrong? Some help would be much appreciated.
Wholesome Yum M
Hi Greg, This bread recipe will do best in the oven and not a bread maker. Is your baking powder still within expiration?
Yasin Chinoy
Incredible, I have tried multiple recipes, but this is the absolute best.
Amz
Amazing recipe. I can finally eat bread guilt free and that tastes good too!!!
Al W
Hi Maya, would this recipe work if I replaced with 1 cup of buckwheat flour, and 1 cup of almond, and like one lady said she used coconut flour, instead of psyllium, which I dont have at the moment,
oh, made your pumpkin pie, was great, thanks! Al W
Wholesome Yum M
Hi AI W, I am not sure if that would work or not. Keep in mind that buckwheat is not a low carb flour.
Eman
My husband has been recently diagnosed with diabetes. He loves bread and misses it so much and was desperate to try anything! We (+my BIL) were so surprised/ excited to know that this bread came out so delicious! Thank you so much for this recipe! We will definitely make this again & again
Debby
Can you use something in place of the coconut oil? I’m actually allergic to coconut and with many foods and recipes turning to using coconut oil I’m finding it a real challenge. If I can use something other than the coconut oil, what would you suggest?
Wholesome Yum M
Hi Debby, You can replace the coconut oil with butter. Follow the same instructions from above: measure solid, then melt.
Katie
Hi, I don’t have the psyllium husk powder. Can I leave it out or do I need to replace it with something else? Thanks
Wholesome Yum M
Hi Katie, The psyllium husk powder is important for the texture and lightness of this recipe.
Here is a keto bread recipe without psyllium husk powder.
Lizajane
This sounds really good! Do you think this bread would work for making a low carb stuffing?
Wholesome Yum M
Hi Lizajane, Yes, this recipe should hold up well in a stuffing.
Sharyl
Loved the recipe! Just have one question can it be frozen?
Maya | Wholesome Yum
Thank you so much, Sharyl! Yes, you can freeze it.
Katie
What do store it in when freezing of not plastic? Will a snap
lock pyrex container work?
Wholesome Yum M
Hi Katie, If you are freezing your bread, you can wrap it in something more substantial like plastic or freezer paper. It is easiest to slice your bread first, so you can take what you need when you need it without having to thaw the whole loaf!
Glen Mcclintock
Do you know the internal temperature of the finished loaf. It’s hard to tell when it’s completely cooked inside
Wholesome Yum M
Hi Glen, It IS difficult to know when this loaf is fully baked. Do the toothpick test, if it comes out clean then let it continue baking for another 10 minutes. See the ‘How to Make Sure Your Low Carb Bread Recipe is Done’ for more details.
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.
Jessica Hanna
I dont have a bread loaf pan. Yet don’t want to make biscuits with it. What should I do besides buying a bread pan which is out of the question.
Wholesome Yum M
Hi Jessica, I suppose you could put it in a casserole dish and make a flatbread. It really will do best in a bread pan.
Trudy Stramel
Coffee or broth cans that are well greased work well for bread and you get round slices that work for sandwiches.
Doreen
Hi, thanks a lot for this great recipe. This is the easiest and tasty almond bread I ever made. I really love it. I changed the recipe a bit. I added 1.5 teaspoon of yeast and 0.5 teaspoon of brown sugar. I couldn’t get psyllium husk or coconut flour so I substitute with dry coconut flakes and blended it with eggs.
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!
Natalie
I make this all the time now, but I am wondering how long it will stay good in the refrigerator.
Wholesome Yum M
Hi Natalie, This bread will be good, lightly wrapped, in the fridge for about a week. If you have any left it freezes well too. Be sure to slice it before freezing.
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. 🙂
Marisa
Thank you for your tips! You have made the homework for us 😉 I will definitely follow your advise. It sounds like you really know what you are doing to make the bread and same time.
Mary
Please tell me the correct weight measurements for the Almond Flour and Psyllium Husk powder. They are really confusing…
Wholesome Yum M
Hi Mary, The recipe card has a metric option that will give you amounts in weight. It is located just under the recipe’s video. I hope this helps!
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!!!
Sarah
Just made this and am so surprised how delicious it is!! I swapped out the psyllium husks for flax seed (equal parts) and added a touch (~ 1 tbsp) of stevia. I made half batch just in case I wasn’t a fan of it. But I will definitely be making this again!!
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.
Melanie
I’m trying the recipe again today and put in a 1/4 cup ground flax and I’ve whipped the egg whites into peaks and folded them in.
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!
Kerry
I am so disappointed! I’ve tried this recipe 4 times now (in a breadmaker) & I cannot get this bread to rise. All of my ingredients were fresh & of good quality, & I followed the instructions carefully, but it flopped every time. I have severe carpal tunnel syndrome so kneading the dough by hand is out of the question; even so, I believe the breadmaker mixes it very adequately. I even tried using yeast one of the times but that didn’t work, either. Tasting the finished product suggests that this bread would be good if it would rise properly. My search for a good low-carb bread recipe continues.
Wholesome Yum M
Hi Kerry, Other commenters have mentioned that they get the best results from the ‘Quick Bread’ setting. Since this bread dough doesn’t need to be kneaded, it might be being overworked and more dense than it should be.
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.
Assaf
Hey.
I made this bread yesterday and used the right size baking dish 5*9 but seems to me to small to make sandwiches
Also I curious if I want to try to add cinnamon raisins and honey what will be the quantity u suggest
Thanks
Wholesome Yum M
Hi Assaf, The loaf of bread is smaller than traditional store bought bread, but you still should be able to make sandwiches with it. I do not recommend adding honey to this recipe. Honey is a liquid sweetener and will change the composition of the recipe, also it is not low carb. If you are not concerned about using sugars, I would suggest using a dry sweetener in a small amount like a tablespoon or two. Raisins would be to taste.
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.
Stacy Dobbins
Is there a way to make this without coconut oil? I have one allergic to coconut.
Wholesome Yum M
Hi Stacy, You can substitute butter in place of the coconut oil.
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!
Thomas Fleser
MY bread tasted like cardboard. It did not rise. What did I do wrong?
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?