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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. (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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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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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1,176 Comments
Kathy
Recipe was good. I added 1 tbsp each of chopped sage and rosemary, plus same amount of olives and pumpkin seeds. Your site is driving me nuts, all those ads jumping around.
Wholesome Yum M
Hi Kathy, I am glad you enjoyed the recipe! I do offer a plus version of the site, which is built without ads. It comes with several other fun perks too! You can read more about it here: Wholesome Yum Plus.
Nick
Just finding the recipe was a challenge that I nearly gave up on. Whilst some of the preamble can be useful, what I really wanted to see was the recipe. Surely that should be the first item of interest. The metric units don’t seem to work ( I tried Safari and Firefox). Couldn’t find any sign of the video. Am now going to try the recipe and hope to post a really positive comment soon after
Wholesome Yum M
Hi Nick, Please empty your cache and restart your browser. Please let me know if you continue to have issues. Thank you!
Paulina Klein
I loved this recipe! it tastes great! thank you =)
SavannahJ
Hello!
I would love to try your keto bread recipe in my bread maker but have a question. Do I line the bread maker pan with parchment paper or use something to prevent sticking? When making regular breads in the past, it was not necessary but now I need to go low carb. Thank you for this recipe as well as so many others I am looking forward to trying!
Wholesome Yum M
Hi Savannah, I don’t believe there is a way to line the pan of a bread machine. The pan should be non-stick, that’s really the best you can rely on for an all-in-one type solution like a bread maker.
Lynne Thomas
Would this also work well with yeast added to it?
Wholesome Yum M
Hi Lynne, I have not personally tested this recipe with yeast, however, other readers have commented that it works. Please let us know it turns out if you decide to try it!
Heather
My bread is in the oven! Can’t wait to try it!
Question?
How many slices do you cut this loaf into to get 2 net carbs per slice?
I added 14 net carbs for the whole loaf…so if we cut 7 slices that makes 2 net carbs each slice.
So can I assume if we cut more slices ( I like thin toast slices ) that I can reduce the carbs by whatever number of slices I cut my loaf?
Thanks
Love your recipes Maya!
Wholesome Yum M
Hi Heather, Hmmm… I’m not sure our math aligns. I get 18 1/2″ slices of bread at 2 net carbs each.
Sarah
Is it possible not using baking powder for this recipe?
Wholesome Yum M
Hi Sarah, Unfortunately not. The bread won’t rise without the baking powder.
Lane
Sarah- Not sure if you’re asking for the same reason, but I was concerned about the corn in the baking powder (My friend has a corn allergy). If that’s your concern, you can make your own using 2 parts cream of tartar, one part baking soda, and one part starch (I used arrowroot). This makes a direct sub for the baking powder.
Charlie hynd
Great recipe, my loaf was just a bit flatter than the one shown but I did add a quarter cup of desiccated coconut to mix.
The bread slices well tastes great and works with thin slices of meat, cheese, smoked salmon, peanut butter.
I will make one of these loaves weekly as I work to reduce weight after being assessed as pre-diabetic.
Dan Ciriani
I love this recipe! I couldn’t find psyllium husk so I substituted with milled flaxseed. The bread is delicious. One slice keeps me going for hours.
Paul Gardner
First, texture and flavor were wonderful. My only concern/question is what I might have done wrong because the bread did not rise at all. I made your pound cake and it rose beautifully but this didn’t. Please advise
Wholesome Yum M
Hi Paul, First thing to check is that your ingredients are all fresh and within their expiration. Most commonly, it’s the baking powder that’s out of date. If that is not the case, then I suggest whipping your eggs. You need to get as much as into them as possible to add volume to your bread.
Jill
I have only one word for this bread WOW!!!!! THIS IS THE BEST
Sonya
Really good texture and crust and slices well but far too egg. It tastes like eating a well-cooked omelette and gets worse when it is toasted. Lose the eggyness and it would be great.
Neha
Hi, I have just made this and it’s beautiful (I substituted coconut oil for butter and Psylium Husk for Xantham Gum). Is there a way I can use less saturated fat? Would it be possible, for example, to substitute the oil/butter for avocado or something else? I can’t afford to waste almonds right now so I thought I’d ask before trying it out!
Wholesome Yum M
Hi Neha, Avocado oil may work, but I have not personally tested the recipe this way.
Jane
Hi, I like a lot of other people cannot access the video, there is nothing to click on and there is no setting in Chrome that allows you to change from ‘reader mode’. I’ve tried on my tablet, Chromebook and a Windows desktop PC all running Google Chrome. It’s a shame as I was intending to sign up but there’s no point if the videos don’t work. 🙁
Wholesome Yum M
Hi Jane, I am sorry you aren’t able to view the video. It sounds like you may have some software installed that would prevent videos from populating.
DM Trolan
I couldn’t find the video either so I went to Youtube searched for Wholesome Yum and found the videos. However, The vids are high speed with no narrative but they will show how the ingredients are assembled.
Linda
I just made this today and all I can say is WOW!! It was so very good! My neighbor came over and wanted to try it—she loved it too!!!! Thank you so very much for sharing with us!!
charles
Great recipe, I changed 1/2 cup of almond for coconut flour, we just had our first fried eggs since we started keto
Joan Ferre
Hello, I am excited to try your recipe for this bread. I can’t use anything coconut, what can uses instead of the coconut oil? Also I am unable to find the tag to click on the videos. What does it look like and where exactly is it?
Wholesome Yum M
Hi Joan, You can use butter in place of the coconut oil in this recipe. The video is located directly above the recipe in the recipe card. If you cannot see it, please make sure you are not viewing the website in ‘reader mode.’ You can verify this in your internet browser settings.
Linda Ann
Hi Maya,
Do you think ground-up chia seeds would work as a substitution for the psyllium husks? It is what I have on hand and it is more than an hour away to go to a shop where I could procure the psyllium husks.
Thank you.
Linda Ann
Wholesome Yum M
Hi Linda, I’m sorry that won’t work. Some readers have reported success using flaxseed meal instead, but not chia.
Kay
Yasss, finally a bread that turned out right!!! This recipe is good and it didn’t turn purple. I used my air fryer and it cooked evenly. Thank you so much.
Brenda Cassel
Best bread ever!
Janet
Very good. Lots of important information. Thank you!
krissy
Is it possible to replace the eggs with flax eggs?
Wholesome Yum M
Hi Krissy, I have not personally tested this, but other readers have reported having success with using flax eggs in this recipe.
Tonya
OH MY GOODNESS!!!! This is awesome! I can not tell you how happy I am that I found this recipe. I think I could have cooked it a little longer since I only did 60 min. but its still the best keto bread I have ever made. The only thing I added was a small amount of Bagel seasoning into the recipe and took out some of the sea salt to compensate. I think next time I will also put it on top before I bake it. Thank you so much! I just made homemade strawberry Jam and almond butter and I cant wait to have PB&J tomorrow! My husband will not eat it because he is afraid of the psylum husk giving him diarrhea, but I’m glad I don’t want to share anyway! LOL
Kay
Hi how do you ensure you don’t get the purple coloring?
Wholesome Yum M
Hi Kay, Certain brands seem to cause the purple color. This is the brand of psyllium husk I use.
sasha
it does not take form in the bread machine
Shannon
What happens is I eliminate the psyllium husk altogether? Or what substitute could I use instead?
Wholesome Yum M
Hi Shannon, The psyllium husk is what gives the recipe its bread-like texture. The recipe will work without it (plus a little extra almond flour to compensate for the psyllium), but it will be denser and less pliable. If you would like to try a substitution, some readers have reported success subbing the psyllium for flaxseed meal. Best wishes!
Nakitta
I have whole psyllium husk, can I use that?
Wholesome Yum M
Hi Nakitta, Whole husks won’t give the same end result. Run your whole husks through a food processor to powder them and it will work.
Helga
This is fantastic! Took 3 minutes to mix (I just used a fork) and 1 hour 10 to bake through- and it’s so tasty and slices so well. The only thing I substituted was I didn’t have the husk stuff so I used flax. But so easy and just delicious.
Meg M
I made this bread, substituting butter for coconut oil and finely ground flaxseed for the psyllium husk. It turned out perfectly! My first foray into keto baking and I loved how it had that hearty brown bread feel to it. Will make this again!
Amy
What if I don’t have Psyllium husk powder?
Wholesome Yum M
Hi Amy, This recipe needs the psyllium. If you don’t have any on hand, then I suggest trying my similar Flaxseed Bread.
terry
Great recipe! I yeasted it and it came out beautifully –just used that 1/2 cup warm water with the yeast. I had to fight the regular-bread-eating family off! 🙂
April
Hey Terry, how much yeast did you use?
bardos
Could not find any video on this page
Wholesome Yum M
Hi Bardos, The video is in the recipe card. If you can’t see the video, check your browser settings to make sure you aren’t viewing the website in ‘Reader Mode’.
Maureen VanHook
I love the bread. However, I used the exact Psyllium powder suggested and mine still turned out purple. It doesn’t matter to me if the bread is purple … It’s still good : )
Malou Fajardo
Can I add instant yeast?
Wholesome Yum M
Hi Malou, I have not tested this recipe with yeast. Please let us know how it turns out if you decide to try it. You might like my keto dinner rolls which use yeast.
Richard
I literally followed this to a T and the mixture was a soupy mess…
Wholesome Yum M
Hi Richard, I am sorry this recipe didn’t work out for you. The mixture is more like a batter than traditional dough. Did you happen to watch the video for the recipe to get a visual on what it should look like?
Stephanie
Other recipes that call for psyllium husk say you can use a couple more TBS of Almond flour instead. Can it be done with this recipe?
Wholesome Yum M
Hi Stephanie, Psyllium Husk gives the loaf a more bread-like texture. If you don’t have psyllium husk powder, you can try my similar flaxseed bread recipe instead.
Canadian Princess
I tried the almond loaf tonight and it was good. I cheated and added a couple of teaspoons of Stevia for sweetness. It does not rise like the wheat loaf and a tad heavier. For the first try, this was good. Now I do not feel deprived any more. Mine came out slightly darker than your photo too. I also followed your recommendation and baked at 325 instead of 350. It was baked in one hour.
Kim
So, you can use a 1/4 butter solid, then melted as a sub for coconut oil? Also, a tip regarding size of the loaf. I bake with yeast breads some and getting an 8.5×4.5 pan makes all the difference in the height of the bread. It might be a better size for this bread. Thanks! Can’t wait to try this!
Wholesome Yum M
Hi Kim, Yes that’s correct. You can use butter in place of coconut oil. Measure solid, then melt for use in the recipe. Enjoy!
Paul Dupuis
I have made this quite a few times. The last time I used two beaten eggs and for the other two, I substituted egg white with cream of tartar and beat it until it was meringue and then folded it into the finished batter. Made my loaf twice as high.
Paul
Kim
Thanks for the tip, Paul. How much egg white/cream of tartar did you use?
Paul Dupuis
2 eggs with yolk out and 1 teaspoon Tatar
Jennifer
I have ground flax seeds. Would it be an equivalent substitution (1/4 cup)? Thanks!
Wholesome Yum M
Hi Jennifer, According to other readers, they are still using 1/4 cup of flax in place of the 1/4 cup of psyllium husk.
Karen
I just made this today. I love it!! It was so easy. I realized I didn’t have the right coconut oil so used olive oil and it worked. Delicious!
Keto.kutty
Just tried this today and really liked it! I was glad this recipe needs only 4 eggs as my previous experiments with keto bread making resulted in bread with that excessive eggy flavor. I used a slightly toasted almond meal and it turned out amazing and soon after I baked it, I tried it with some peanut butter and it was like any other whole wheat bread! Soo good! Saving recipe for repeats!
Gerardo
Like to ask, in the video you use egg whites and in the recipe ask for egg beaten, why the difference.
Wholesome Yum M
Hi Gerardo, This recipe uses whole eggs beaten. It is the same in the video and the recipe.
Robyn
I just bought a breadmaker to make my Keto bread I have been doing the 90 second microwave ramekins but is so much work for one piece of bread I thought the loaves would be more efficient use of time. Would there be any reason to buy a breadmaker to make my Keto breads? Your full loaf recipe seems so simple is there any advantage to breadmaker you say here that some of your followers use breadmakers with this recipe.
Wholesome Yum M
Hi Robyn, A bread maker is not necessary for keto bread recipes. It doesn’t need to be worked like traditional wheat bread dough, nor does it need to rise or be kneaded. With that said, you can use a breadmaker for this recipe (use the quickbread setting) without any issue. Enjoy!
Jon-Paul Jones
Can you use olive oil or do you have to use coconut oil. I guess the olive oil would make it a little bit crispier, I am going to print out the recipe and I haven’t tried it yet just thought I would ask first.
Wholesome Yum M
Hi Jon, This recipe should still work with olive oil.
Daniel Smith
Can I add some kind of nuts like pumkin, flax, sunflower?
Thanks
Wholesome Yum M
Hi Daniel, I have not tested this recipe adding seeds and nuts but it should work.
Jodi
I tried this recipe with a bread maker and in the oven and neither of my loafs of bread look like anything you posted……What did I do wrong???
Wholesome Yum M
Hi Jodi, It’s possible that the dough could have been overworked in a bread maker. It’s best to use the “quickbread” setting if using a bread maker. I am not sure why the bread you made by hand didn’t turn out. Did you make any substitutions? Are you using fresh ingredients?
Sowmya
Hi, Can i not add eggs? or replace eggs with something else? or may be just add egg whites?
Wholesome Yum M
Hi Sowmya, Some readers have reported success with using flax eggs, although it may change the bake time. If you would like to try a recipe that calls for egg white only, check out this one for Easy Paleo Keto Bread.
Paul Otto
I had no luck with flax eggs. It didn’t rise a bit. It stayed the same height as when I put it into the pan. I used fresh baking powder. I’ll try again today using real eggs. However it tasted great.
Noel Parker
Maya, Can we substitute powdered egg whites, rather than the dozen egg whites, with the Paleo Keto Bread Recipe, or can we substitute the powdered eggs with any recipes requiring eggs? I have not yet tried this recipe.
Wholesome Yum M
Hi Noel, I have not tested this, but as long as your powdered egg whites can be whipped into stiff peaks, then it should work fine.
Paul Otto
Is there any problem with using flax eggs in this recipe?
Wholesome Yum M
Hi Paul, Other readers have had success making this bread with flax eggs, but the bake time may need to increase. Be sure to keep a close on your bread to see if it needs additional time in the oven.
Hezakiah S Levinson
To many ads blocking finding the recipe. Love to try it IF I could see it.
Wholesome Yum M
Hi Hezakiah, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
[email protected]
This is great!!!
Lisa
I just had a look at the recipe and I noticed that it uses egg yolks instead of egg whites like the video. Could you clarify the correct number of egg whites we should use?
Wholesome Yum M
Hi Lisa, This recipe uses 4 whole large eggs. The eggs are already beaten in the video, which may have caused confusion.
Al Garrido
Do you tnink we could add a little bit of sweetness to the bread? This would add some extra flavor and no carbs or extra calories. Maybe one or two tablespoons of monkfruit or stevia? Would that change the makeup of the bread?
Wholesome Yum M
Hi Al, I think the bread would still turn out well with the addition of sweetener. Be sure to check with your brand of stevia or monk fruit, those sweeteners can be quite concentrated and 2 tablespoons may be too much!
betty scott
Hi; I read somewhere to add 2 tblsp. coconut flour to keep the moisture down. Do you agree? I haven’t tried it yet — tomorrow. So appreciate this site, thank you. I am more interested in low carb than Keto; which is a bit too low for me.
Wholesome Yum M
Hi Betty, I have not tested this. Please let me know how it turns out if you decide to try it.
Mo
Hi do you think xanthan gun would work in place of the baking powder? And olive oil butter in place of coconut oil? Thanks in advance.
Wholesome Yum M
Hi Mo, xanthan gum will not work in place of baking powder, they do two very different things in a recipe. You can, however, sub olive oil butter and coconut oil.
Mary Craven
can’t view video I have clicked on every picture and do hove a place in browser to turn off browser reader mode
Wholesome Yum M
Hi Mary, ‘Reader Mode’ is something that is in your internet browser settings. It will strip the page down to whatever the text is only and prevents the recipe cards and videos from being viewable on the page.
Gulraiz Husain
The bread came out really like the way it should. Hard crunchy top and soft from the inside! I put in all the ingredients but substituted coconut oil. Instead I used butter as my daughter is not a great fan of coconut flavour.
Thank you for introducing me to keto bread it’s going to be a great favourite.
Mary Craven
I spent 1/2 hr trying to find where to click on video and clicked on every picture in and out of recipe card. I went to browser settings and could not find browser reader mode anywhere Please help me
Wholesome Yum M
Hi Mary, ‘Reader Mode’ is a setting located in your internet browser, it is not something that can be found or changed on the website. Check the settings for your internet browser to see if you have ‘reader mode’ on.
Natasha Cox
I love the taste of this bread and that it only needs 4 eggs. I’m having trouble getting it to rise and be fluffy like in the picture. I used a hand mixer to make bubbles but still too flat and dense. Any tips?
Wholesome Yum M
Hi Natasha, Make sure your baking powder is within its expiration date. That is the most common reason for flat bread. You want to work in as much air into the batter as possible, so feel free to whip the eggs a bit before incorporating as well.
Jacqui
Thank you so much for this recipe. I used olive oil instead of coconut oil. Turned out really yummy, even my flat mate said it tasted amazing. ❤️
Vanita Patel
Is it possible to substitue all of the eggs with flex meal? I do not eat eggs.
Wholesome Yum M
Hi Vanita, Yes that should work fine, but you may need to adjust the bake time.
Umair
Thanks for this recipe, I just had one concern regarding it. The use of baking powder with cornstarch or potato starch. Does that still qualify for paleo? My main concern is avoiding blood sugar spike as I’ve heard it can cause it. Feedback regarding that would greatly be appreciated. I will def try the recipe then. Thanks!
Wholesome Yum M
Hi Umair, Technically, cornstarch is not paleo. It is a scant amount that prevents the baking powder from reacting immediately. There are a few homemade recipes online if you prefer to skip the corn completely. Baking powder does need a starch to keep the reaction from happening, so most DIY versions will either contain tapioca starch of potato starch. Best wishes!
Rodney Shedenhelm
How runny or stiff should the batter be.
Wholesome Yum M
Hi Rodney, The batter is pretty stiff. Check out the video in the recipe card for a visual on what it should look like. If you cannot see the video, you may need to turn off your browser’s ‘reader mode’ to be able to view it.
samechick
Just made this today, let it mix in the stand mixer for a good few minutes like suggested. Used butter instead of coconut oil and it came out perfectly.
Thank you so much for this recipe!
Samela
Just baked this bread for the 4th of July. It was AWESOME! So fast, so easy. I baked it 70 minutes, turned off the oven, and left it in for 5 minutes more. It was PERFECT. I’m going to bake it again…and again. Now I’m inspired to bake more Thank you!
Samela
I haven’t baked bread in years, so I am planning to bake this one. I am grateful to read all these tips before I begin, too. Thank you. However, I take issue with your description that it is just 5 ingredients…I counted 7!
Maya | Wholesome Yum
Hi Samela, Salt and water are not counted in ingredient counts by convention, because they are always available. I hope you enjoy the bread recipe and come rate it once you have the chance to try it out.
Emma Franklin Wilson
Can the water be replaced with heavy cream in this recipe? Thank you!
Wholesome Yum M
Hi Emma, No, please use warm water. Heavy cream will change the final texture of the recipe.
Mimi zainal
Hi… Is it ok if I use olive oil instead?
Wholesome Yum M
Hi Mimi, Butter works as a great replacement for the coconut oil. I have not tested this recipe with olive oil, so I’m not sure how it will turn out. Please let us know if you decide to try it.
Dorothy Price
I made my first loaf today I was concerned because the batter was really thick and sticky. But I got it in the pan and worked with it pressing and trying to smooth but it kept sticking to spoon. Overall it came out great the 70 minutes was enough to cook it thru OMG!! I’m in love. I’m a diabetic who the doctor has kicked off bread this is a Godsend. Thank you.
Loraine
I look forward to giving this recipe a go!!
I will definitely use a mixer and watch the timing, thanks for all the other tips too.
I am not a bread-maker, although I am adventurous?
We’ll see!
Loraine.
Dana
Hi, I’m interested in trying this, but I’m wondering if I can substitute butter for the coconut oil?
There’s a family member who has a sensitivity to coconut.
Wholesome Yum M
Hi Dana, Yes that will work fine.
Lynn B
Delicious! By itself the coconut flavor comes through. When I make a sandwich, it doesn’t. I will try either ghee or olive oil next time. Thank you for the recipe. I do have a question. I would like to increase by half to make a larger load. How much longer to bake?
Wholesome Yum M
Hi Lynn, I have not tested this, but I suspect the bake time will probably increase to 70 – 85 minutes. You will need to keep an eye on it to make sure it doesn’t get too dark on top. If it starts to turn too dark, you can tent the top of the bread with foil.
John
Came out good. I do think 18 slices per loaf is a bit optimistic….
Sabrina
Thank you! My bread turned a purple hue (due to psyllium husk powder like you said) and my 6 yo thinks it’s awesome! I used a hand mixer to get air bubbles and baked for 75 min then left in oven while oven cooled. Worked beautifully in an aluminum reusable bread pan.
Pateel
I just cut into my cooled loaf – I am conflicted! The “bread” looks beautiful and mine rose to just about how it looks in the video. My issue is that it is quite spongey/moist and you can taste the egg. It kinda just looks and tastes like a huge scrambled egg. It tastes great – but it tastes like eggs. I baked it for so long, 78 minutes until i said “ok i have to take it out now”, because my toothpick kept coming out sort of wet. I didn’t want to burn it, so I took it out. So yeah, tastes great! Just eggy. I followed the recipe exactly, except i used butter instead of the coconut oil. I wonder if next time, i can use 1 less egg, and add water/butter to the right consistency?
Wholesome Yum M
Hi Pateel, It sounds like you are very sensitive to eggs. If this is the case, I would try subbing 1-2 of the eggs in the recipe with flax eggs. This will help to neutralize the flavor of the bread.
Barbara Frary
I’ve never been good at making bread so maybe that’s why mine didn’t rise as much as the picture. I just bought my baking POWDER so expiration isn’t the issue. However, I loved the flavor of the bread and I will try this recipe again using a hand mixer next time to try to get more air into the batter. Even if I never get it to “rise to the occasion”, I will continue to make and enjoy this recipe. I do have a question though….does High Attitude have to be taken into consideration with this recipe and any adjustment made. Thank you.
Wholesome Yum M
Hi Barbara, Yes the altitude can make a difference. If you are higher altitude, then prepare to bake your bread a bit longer. I highly suggest getting a thermometer so you know for sure when the right time is to pull your bread from the oven.
Barbara
Thanks, but believe or not, the bread cooked in 60 minutes with a hard crusty top and I’m at 6500 feet. I really liked the bread, I guess I will just try to whip with my beater and try to get more air into the batter and hope it rises a little better. But, like I said, I really like this recipe and I will make it whether it rises more or not. It’s going to be nice have a piece of toast in the morning again!
Melik
What is the purpose of using psyllium husk? I have to search on its effects. I did not use it and use corn flour a little. And also used Grapeseed oil instead of coconut oil. I would not use coconut oil in anything if you ask me. I wish I could send you a picture it turned out great actually it has risen so much that it cracked on the sides. I used a little baking soda as well. Thanks for the recipe. This is going to be one of my favorite bread to make from now on.
Wholesome Yum M
Hi Melik, The psyllium husk powder gives the bread a crumb and texture that is similar to wheat flour bread.
Jen
Hi
I’m new to making bread so this is about the fifth loaf I have made. It was more steps than other bread I have made with psyllium and almond butter. This recipe, for me, produced more of a cake than a bread. It was very “eggy” in taste. I prepared the bread pan with butter prior to adding in the mixture loaf stuck to the pan. I did more research and put the pan in a water bath for five minutes and it then released. The other recipe I use calls for lining the pan with parchment paper and it is then easy to extract from the pan. It took me a long time to clean the bread pan so I won’t do that again. This recipe might be good for French Toast.
Wholesome Yum M
Hi Jen, It sounds like your bread wasn’t fully baked. The texture should not be cakey, but more bread-like. You are correct, it is easier to both remove the bread and clean the pan when it’s lined with parchment paper. That step is written in the instructions.
Harriet
Hi,
Your bread looks so beautiful. My bread had good texture and crust but it looked dark more like a banana bread. I noticed in the oven it had a slight purplish hue. I was hoping to use it as sandwich bread but that didn’t pan out for me. I’m guessing I should have mixed it more to get more air bubbles. I’ve been toasting it with butter and some some salty Parmesan cheese on top. I just wanted a hint more of salty flavor which the Parmesan provided. I’d appreciate any feedback. 🙂 thank you
Wholesome Yum M
Hi Harriet, The purple hue may be from the psyllium husk. Some brands turn purple when baked, but the bread is still perfectly safe to eat. That could explain the darker outer crust as well. As for the texture, you want to keep as much air in your batter as possible, so a little extra gentle folding to work in bubbles can go a long way for a light texture. I hope you decide to give this bread recipe a try again!
Michelle
Hi when making the bread when you say cup what do you mean is that a mug or a tea cup ??
Thanks Michelle
Wholesome Yum M
Hi Michelle, a ‘cup’ is a US form of measurement. If you don’t follow the US measurement system, you can toggle the recipe to metric just above and to the right of the recipe in the card. I hope this helps.
Tanya Iemmolo
Loved the taste, you were right about texture. It was just like whole wheat bread. The only thing I found it too dry, almost to the point of choking on it. Do you have any tips?
Thank you in advance
Tanya
Wholesome Yum M
Hi Tanya, I would just make sure next time around that you are getting the right amount of fat from the coconut oil into the dough. The best way to do this is to measure the coconut oil as a solid and then melt it to use in the recipe.
Sandra
This recipe is FANTASTIC! Easy and delicious!
Tara
Is there anything I can use to substitute for the Psyllium husk powder?
Maya | Wholesome Yum
Hi Tara, If you don’t have psyllium husk powder, you can try my similar flaxseed bread recipe instead.
Karen
Your bread looks lovely. My bread did not rise. I used butter for the oil. I was disappointed it did not come out right.
Wholesome Yum M
Hi Karen, Please keep in mind that this recipe does not rise like traditional bread, but it should raise some though. If it didn’t rise at all, please check and make sure your baking powder is within its expiration date.
Zofie
I have just finished making this bread but my mixture is denser then the mix in the video. I followed the ingredients but in metric. Bread is in the oven and I am keeping my fingers crossed that the bread turns out right. Can you let me know if the thickness of the mix will make a difference.
Wholesome Yum M
Hi Zofie, If the mixture is similar but slightly thicker it should be fine.
MidwestAhma
Thanks for the great recipe. Mine didn’t rise as much as I thought it should, and my baking powder is brand new so that’s not the problem. I finally saw in some comments that the psyllium husk must be powder, not fiber. Mine is fiber and I didn’t grind it down, so that’s probably what happened. I will grind it down next time and see if I have better results. I can’t find the link to the recipe video — maybe if I could watch that I could be sure I did everything else right. Can you put the video link in a comment? Thanks.
Wholesome Yum M
Hi MidwestAhma, The video is right above the recipe in the card. If you can’t see it, you may need to turn off your browser’s ‘reader mode.’ Enjoy!
Phil
Is there a difference between blanched almond flour and ordinary almond flour? I ask because I’ve just tried the recipe and I’ve ended up with a dark, dense bread that is nothin like the pictures….
Maya | Wholesome Yum
Hi Phil, Yes, there is a big difference. While this is not a white bread or a “light and fluffy” bread, it’s not supposed to be dense or dark either. I explain in more detail the difference between blanched and other types on the page where my almond flour is available. If you are looking for a light or fluffy white bread, I recommend this keto bread recipe instead. Hope this helps!
Mark
Help. I don’t know what I did wrong. My loaf only filled up half of a vertical bread maker. I followed the instructions closely but simply swapped coconut oil with avocado oil. Was using a bread maker on standard setting. Wonder what I did wrong? It tastes great but the loaf was so short most of it was hollow from the bread maker paddle.
Wholesome Yum M
Hi Mark, This recipe will definitely not fill up a full-size bread maker vessel. Many readers have noted having the most success using the ‘quickbread’ setting. Best wishes!
suzi stephenson
I didn’t have any coconut oil, so I used olive oil and baked for 75 minutes – came out fantastic! Thank you so much. I am currently eating it in homemade French onion soup
cb
question: Psyllium powder is Metamucil, or Metamucil is psyllium powder. Does that mean I could sub Metamucil here?
Wholesome Yum M
Hi CB, Metamucil is made from psyllium. Some are husks, some are powders. Most contain sugar or other unwanted ingredients. If you have a version of unflavored psyllium powder, then you can use that in recipes.
Jenn Thom
I just tried this recipe and it turned out perfect. Thank you for sharing! I don’t typically eat much less make my own bread but here we are, two months in quarantine with nothing but time on my hands to experiment in the kitchen.
Heather Fabries
Hello, I am new to Keto and need to try bread recipes. However, I am allergic to coconut. What can I replace it with in this recipe? Also, do you have other recipes that don’t have coconut in them? Thank you.
Wholesome Yum M
Hi Heather, The best substitution for the coconut oil in this recipe is butter. This is the only loaf of sandwich bread that doesn’t contain coconut flour, but I do have 90 Second Bread, Blueberry Bread, and Fathead Dinner Rolls that don’t contain any coconut.
Angela
Thank you for sharing your recipes!
Can I replace the psyllium husk with xanthum?
Wholesome Yum M
Hi Angela, No, I’m sorry that will not work.
Natalia
Made this yesterday, my bread turns out beautiful, but it doesn’t taste good because I think the recipe here uses too much baking soda, 1 tablespoon of baking soda as follow in this recipe… I feel like I can taste the tingling on my bread when I eat it. I think it’s coming from too much baking powder.. wish I had just put 2 teaspoons of baking powder instead
Wholesome Yum M
Hi Natalia, Did you use baking soda or baking powder in the recipe? Baking soda would definitely give your bread an ‘off’ flavor.
Catherine Smith
Hey! We followed this recipe to a T- just replaced the eggs with flax eggs to make it vegan (which I’ve done in dozens of recipes now and never had and issue). The bread never cooked in the middle and flattened when I took it out of the oven (we left it in for even more than the recommended cook time) so we think the dry/wet ingredient ratio was off. Maybe consider posting the weights VS volume measurements?
Have no idea what went wrong 🙁
(we are currently trying to make crackers out of what’s left)
Wholesome Yum M
Hi Catherine, I am sorry you had a negative experience with this recipe. Hopefully, you were still able to use what didn’t work out as crackers. The amount of psyllium husk has been adjusted on the metric version of the recipe since this comment was left. Flax eggs do often require a longer baking time, so be prepared to leave it in the oven for longer than the bake time I have listed in the recipe.
Alejandra Losada
Hi, I just made the bread following instructions but the bread doesn’t grow. It’s very flat.
Wholesome Yum M
Hi Alejandra, Expired baking powder is usually the culprit to flat bread. Make sure yours is within its expiration date.
Naleta Porter
I have just made this bread it is absolutely delicious. I am sick to death of eaten eggs – I’m starting to turn into one. To have bread with avocado, tomatoes, or even mozzarella cheese for breakfast is a big difference.
LadyJ1225
Wow, this bread is amazing! It is easy to throw it all together in a matter of minutes and is not fussy at all. It bakes up beautifully and slices well. It has a nice crumb to it and holds up well for sandwiches, toast or just about anything you would want to use bread for. I like the fact it is made without yeast, since it is in short supply right now. And I was worried about the coconut oil in it as that is all I could smell while it was baking but you don’t taste coconut at all. This bread recipe is definitely one of my favorites – thank you = )
Jessie
My bread is wet even after I extended the time for another 10 minutes. I used a bread machine in the ‘quick’ setting. It tastes eggy even though I reduce the eggs to two. I wonder what I did wrong…
Wholesome Yum M
Hi Jessie, Altering the number of eggs changes the recipe. Eggs provide structure and texture to bread and baked goods. I assume your bread will take longer to bake and will be denser in texture.
Alicia
Hello! Thanks for the wonderful information! I can’t wait to try this recipe.
I have some instant yeast packets in my pantry and was wondering if that could be used as a substitution for one of the ingredients!
Thanks!
Wholesome Yum M
Hi Alicia, What are you looking to sub in this recipe?
Bee
Hello!
May I ask if it is possible to replace coconut oil with canola or olive oil?
Wholesome Yum M
Hi Bee, The best replacement for the coconut oil is butter. I don’t recommend using canola oil, and I have not tested this recipe with olive oil.
Carri
Hi, I was looking at your Keto Low Carb Coconut bread recipe (the one with all the different seeds). Unfortunately I was put off by all the eggs and wanting to avoid an eggie taste. QUESTION: Can I add seeds to THIS Almond Flour Bread recipe? And if so, how much? Can I vary up the seeds like in the Coconut bread recipe? I love seeds, nuts and course grained bread. I would be in heaven if I could make this bread with a lot of seeds or nuts. Thank you!
Wholesome Yum M
Hi Carri, The two loaves of bread are quite different. The coconut flour-based bread is much more moist and therefore, holds the seeds in place better. The almond flour and psyllium husk bread is much drier and won’t do as well with the addition of nuts and seeds. If you would like to try it anyway, I think it would best to just coat the top of the loaf with your desired nuts and seeds before baking. Enjoy!
Stacey Hunt
Mine didn’t rise. Maybe my baking powder was bad? It was so flat! HELP!!
Wholesome Yum M
Hi Stacey, Baking powder is a common culprit. Be sure to check the expiration date.
Miren Lacson
What can you substitute for physllium husk?
Wholesome Yum M
Hi Miren, Psyllium husk gives this bread a very familiar texture to conventional bread. I don’t recommend replacing this ingredient, however, many other reads have commented that they use flaxseed meal and it turns out.
Alice
Thanks for the recipe! It’s great and I used a bread machine by adding 1 1/2 tsp yeast and 1/2 tsp sugar! I am wondering is there any recipes to make keto bread without egg?
Wholesome Yum M
Hi Alice, All the keto bread recipes I’ve ever made contain eggs, but you can try flax eggs for this one. Let me know how it goes for you.
Alice
Hi, I tried with flaxseed meal (1 egg = 1 Tbsp flaxseed meal and 3Tbsp water). The bread was good but not floppy and inside remain a bit wet. I am glad if anybody has a suggestion!
Wholesome Yum M
Hi Alice, Did you bake for the full 70 minutes and do the toothpick test?
Alice
I cooked for 1 hour 30 mins in bread maker.
Tiffany
Hi! I Can’t wait to try this, I was wondering- can you use all-purpose gluten free baking flour instead of almond flour? (I don’t have any almond flour in my pantry right now but have the GF flour, so wanted to ask before having to go and buy almond flour if need be). Thanks!
Wholesome Yum M
Hi Tiffany, GF baking flour contains totally different ingredients (rice, tapioca, and other starches) which would behave very differently from almond flour. I do not recommend using GF flour. You can order almond flour here if you need to get some.
Esther Walker
can this be made in a bread machine or do you have any keto bread recipes that can be?
Thank you for all that you do
Esther
Wholesome Yum M
Hi Esther, You may be able to make this on the ‘quickbread’ setting of your breadmaker, but I have not personally tested this. Please let us know how it turns out if you decide to give it a go.
naomi
Hi, is there an alternative to baking powder which doesn’t contain any form of starch? i have a really high intolerance to starch.
Wholesome Yum M
Hi Naomi, Baking powder needs a starch to keep the chemical reaction from happening immediately. Try an online search for a baking powder alternative, I believe there is a way to use baking soda and lemon juice, but it’s not something that could be stored and used for later. Best of luck!
Betsy Love
I’m just starting on my diabetes journey (I’m insulin free so far and intend to stay that way). I made this bread last night and wow!!! YUMMY! The texture was great, the flavor delish…not eggy at all. I will be making this one again and again! I made a couple of modifications: I don’t care for psyllium husk in keto bread so I used 1 TBS of xanthum and 3 TBS of flax meal. I also added 1 tsp of yeast just to give it that yeasty bread flavor.
Ed
Hi there, I baked the bread but I don’t know – the taste was off and the bread came out purple? I don’t know if it was the husk powder. Any thoughts on why the color?
Wholesome Yum M
Hi Ed, The bread turned purple due to the psyllium husk. Some brands of psyllium can react and change color, but it will not affect the final flavor of the bread. It is safe to eat. If your bread tastes “off” then I suggest checking the rest of your ingredients to make sure they are still within expiration.
Trina Taylor
I used flaxseed instead of psyillium husk. Will let you know how it turned out.
Barb Tornquist
I am highly allergic to coconut oil what replacement do you recommend?
Wholesome Yum M
Hi Barb, You can use butter in place of coconut oil.
Colleen M Lusetich
in the middle of making bread I ran out of sea salt…used Himalayan pink salt. should I be worried?
Wholesome Yum M
Hi Colleen, No need to worry, your bread should still turn out fine.
Marion Stewart
Hi, just waiting for the ingredients to arrive. Where in the oven do you put the loaf, please?
Wholesome Yum M
Hi Marion, Center rack is perfect!
Christina Best
Great bread recipe. I’ve made it twice. The first time I followed the recipe, exactly. The second time I substituted butter for coconut oil and added in 1 TBS brown sugar swerve.
Peggie
Thanks so much for your recipe I basically bake this every few days now. I’m on keto diet and glad that I’m still able to have my most favourite peanut butter toast thanks to this receipt!
I use butter instead of coconut oil and excluded the salt and that works perfectly for me.
However since almond flour is pretty pricey I wonder if I could replace almond flour with coconut flour instead?
Wholesome Yum M
Hi Peggie, I’m thrilled that you love the almond flour bread! I don’t recommend using coconut flour in place of almond flour, the recipe will not work.
Barbara Kessler
There’s no video 🙁
I was looking for an expansion on the ‘mug bread’ recipe I’ve been using, in order to make more than just the one serving. I have everything but psyllium husk, so I likely will have to wait until I find that?
In the interim, I’d love to see the video link.
Wholesome Yum M
Hi Barbara, Yes, the psyllium husk is necessary for the recipe. There is a video in the recipe card. It’s about halfway down the page. If you can’t see it, you may need to turn off your browser’s ‘Reader Mode.’ I hope this helps!
Kim
Any substitute for the coconut oil?
Came out great, but would prefer without that taste of coconut.
Thanks
Wholesome Yum M
Hi Kim, The best substitution for coconut oil is butter.
Amy Rohl
I’ve made this bread twice now with great results! I absolutely love the taste, texture and possibilities it holds. I’m wondering if you’ve ever used it as a base to add other spices or seasonings? I added caraway seed to the dough before baking the last time and it was delicious!
I’m also wondering if I can use psyllium husk ‘fiber’ instead of ‘powder’?
Thanks again for another great recipe!
Wholesome Yum M
Hi Amy, I have not played with spices in this bread, but you can let your imagination take over here! I’m sure caraway seed was delicious! Psyllium husk really needs to be powdered to get the best results. If you don’t have that on hand, but just have psyllium husk you can send it through a blender and powder it on your own.
Merja
Great recipe! Thank you! I love how the slices stay whole! Will it work the same if I would replace the coconut oil with butter? Not really fan of coconut taste
Wholesome Yum M
Hi Merja, Yes you can use butter instead!
Jacqui
I love this recipe and have made several times with psyllium husks, not powder. It’s so yummy and lovely texture.
Nevaida
I ran out of bread and now out of Flour. But have lots of Almond, Coconut flour, but we are short on eggs. We have lots of egg whites. This will be fun. Tomorrow I try to bake Almond bread. (I’ll use the bread maker on the quick cycle).
Tracey
How many carbs per serving?
Wholesome Yum M
Hi Tracy, Complete nutrition information is found in the recipe card, but 1 slice is 3 net carbs or 5 total carbs.
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!
Elizabeth C
HI Caroline, how much of each of the xanthum gum and flax seed did you use to replace the psyllium husk powder? I don’t digest psyllium well.
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…
Jaymie Citelli
Beverly Holy – did you let it rise at all? Thank you
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.
Daniela
This is the best keto bread I’ve tried so far. It is really great. I bake it for 60 minutes. One question: I would like to use more white rather thank yolk when doubling the recipe. How much would you suggest I replace one egg with white? Perhaps 1 oz. Thank you.
Maya | Wholesome Yum
Thank you so much, Daniela! Strictly speaking, one egg = 1.5 egg whites in volume. While substituting all the eggs with whites would yield a more dense, possibly rubbery result, it’s probably fine to replace just a small fraction of them if you like. Let me know how it turns out if you try it.
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.
Michelle
Hi there, I have made your bread twice and loved it! I just made it again and it smelled awful, like very powerful ammonia. Any ideas what went wrong and how to fix it so I don’t have to throw away another loaf.
Maya | Wholesome Yum
Hi Michelle, Did you by chance use baking soda instead of baking powder? Or if you’re sure you used baking powder, was it fresh? These issues are the most likely culprits.
Melissa
Make sure your eggs are room temperature before you use the. No egg taste or smell. Also remove the pan as soon as out the oven and cool on a rack.
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, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
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.
Dee
Hi, I haven’t made your Almond Flour Keto Bread yet, but I just wanted to ask if you can substitute Flax seed Meal for the Psyllium Husk powder as I can’t tolerate Psyllium? I’ve tried other almond bread recipes and they turned out dry and crumbly even though they had more eggs. Look forward to trying your recipe. Cheers.
Wholesome Yum M
Hi Dee, I have not tested this recipe with flaxseed in place of the psyllium, but other readers have done this with success. Check out the comments to see what other readers are doing to make this substitution.
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!
David
Hi,
There is nowhere in Thailand I can buy psyllium, what would be a good substitute? Thanks
Wholesome Yum M
Hi David, I recommend trying my Keto Flaxseed Bread or Paleo Keto Bread if you cannot find psyllium. Neither of these recipes contain psyllium.
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