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This low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto 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 a keto almond flour bread recipe, last weekend I decided to attempt that instead.
This is one of the closest ways I’ve come to a carb-free bread or “carbless bread”. Technically, cloud bread is lower in carbs, but the texture is much further from real bread. My white keto bread recipe is also lower in carbs (1 gram net carbs instead of 2 grams per slice!), but that one is more like a fluffy white instead of a classic wheat. That one is more light, while this low carb gluten-free bread is chewy and similar to wheat bread. Just depends on what you’re going for!
The taste and texture of this keto almond bread reminds me of a denser wheat bread. It even has a crusty exterior! 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. You can even make this keto bread in a bread machine, if you’re so inclined – see the FAQ below.
This low carb gluten-free bread post was originally published on March 13, 2017 and the post was republished in December 2020 to add useful tips and answer common questions. It’s still the same delicious keto almond bread recipe that has been popular for years!
The Secret To Easy Low Carb Gluten-Free Bread
To be honest, I didn’t expect the first version of this easy 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. But when my husband asked me why I bought “real bread”, I realized this was one to share right away!
Almond flour on its own tends to be a bit crumbly. That’s perfect for biscuits and cakes, but a sturdier low carb bread loaf is better for sandwiches. It doesn’t have the gluten that wheat flour has to make breads chewy and sturdy.
So, what’s the secret to a real-bread-like texture? Psyllium husk powder!
If you haven’t heard of it before, psyllium is a type of fiber from the plantago ovata plant’s seeds. It’s often used in fiber supplements. In keto baking, it helps create a chewy texture and also makes low carb gluten-free bread recipes more sturdy.
But if you use too much psyllium, the end result can be gummy. The good news is that my close to no carb 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.
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.
You may even be able to reduce the amount to 2-3 tablespoons, which I’ll try next time. You’ll want to reduce the water a bit if you do that.
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, used whole eggs in her bread recipe, too.
Low Carb Almond Flour Bread Ingredients
The pleasant surprise about this low carb bread recipe was that it worked out with only five ingredients (plus salt and water):
- Blanched almond flour – The kind you use here is important. It needs to be super fine almond flour like this to achieve the right texture.
- Psyllium husk powder – Some brands can turn gray or purple when baking, so I recommend this one for consistent results.
- Baking powder – I always use gluten-free, but any kind will work.
- Sea salt
- Eggs
- Coconut oil – You can also use butter instead, in the same amount.
- Warm water – This helps the psyllium husk “bloom”, since it absorbs moisture.
The combination of texture, taste and only a handful of ingredients all make this the best low carb bread in my book.
How To Make Low Carb Bread With Almond Flour
This almond bread recipe is super easy! Just a few easy steps:
- Prep. Preheat the oven and line a loaf pan with parchment paper.
- Stir dry ingredients. These would be almond flour, psyllium husk powder, baking powder, and sea salt.
- Add wet ingredients. Add the eggs, melted coconut oil, and warm water.
TIP: Mix well here to create air bubbles! This will help your bread rise.
- Bake. Transfer the batter to the baking pan, round out the top, and bake until the top is crusty and an inserted toothpick comes out clean.
TIP: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.
Let your keto almond bread cool completely before slicing it, which will allow it to set inside.
And check out my tips below…
Tips For The Best Low Carb Bread
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 gluten-free 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:
- 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.
- Use 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.
Here are 2 ways to test for doneness:
- 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.
- The crust test. 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.
FAQs About Carb-Free Bread
Can you make it without psyllium?
This low carb bread recipe with psyllium gets its texture and batter consistency from the psyllium husk powder, so you can’t just omit it.
But, I do have a version without psyllium – just follow my flaxseed bread recipe instead! It’s very similar, with flax instead of the psyllium.
Can you make this low carb bread in a bread machine?
Yes, you can!
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 a bread machine, 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!
How to make low carb bread in a bread maker:
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 according to manufacturer instructions. Make sure to choose the “quick bread” setting!
Is this really carb-free bread?
Not quite, but almost. This keto almond bread has 2 grams net carbs per slice.
Why did it turn gray or purple?
This can happen with some brands of psyllium husk powder. I recommend this one to avoid this.
Why didn’t it rise?
See the tips section above to help with this!
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’ve kept it on the counter for 3 or 4 days 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.
TIP: 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.
To get a few extra days out of it, you can store this low carb gluten-free bread in the fridge for up to 1 week. Just wrap it in parchment paper, not plastic.
Can you freeze keto almond bread?
Yes, you can freeze low carb bread for 3-6 months.
For easier retrieval, slice it first and place on a parchment-lined baking sheet in a single layer. Once frozen solid, you can transfer your (almost) carb free bread slices to a freezer bag. That way, you can just grab a slice and pop it in the toaster when you want some.
Tools To Make Keto 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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Easy Low Carb Bread Recipe (Almond Flour Bread)
This keto almond flour bread may be the best low carb bread recipe yet! The texture is just like wheat bread. Gluten-free, paleo, and only 5 INGREDIENTS.
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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)
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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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1,233 Comments
Alison
I have been on keto a couple of times before but I now have diabetes type 2 and this WOE will now for be life.
I used ground golden flaxseed/linseed in place of psyllium husk powder and added a 1/3 cup of whey protein. After looking at other comments, I whisked two of the egg whites and folded them in last and it did rise a little.
After it had settled the next day (I often found keto recipes taste better the next day for me) and tried it I was just awed -WOW real bread, the first time in nearly a year. I could never last on this WOE without help like this. Thank you so much for sharing.
Sandy
My husband is loving this bread, thanks!
He is wondering if I could add some pineapple to it? Your thoughts?
Wholesome Yum M
Hi Sandy, Unfortunately, I don’t think this recipe would turn out with pineapple added to it. Not only would it no longer be keto or low carb, but it would also significantly change the ratios of the recipe. If you wanted to give your bread flavor similar to Hawaiian sweet rolls, then you could add pineapple extract, but not the actual fruit.
Sharon
First time ever to make keto bread. Your recipe is very tasty with a perfect texture. Very easy to make. I took your advice and mixed it with my hand mixer. I used butter instead of coconut oil. I will definitely make this again. Thank you for sharing this great recipe.
Rhonda Wohler
I made this recipe last night, and it seems to have turned out well. I had some slices this morning with butter, and I really liked it. I have since become quite nauseous… could that be a side effect of the psyllium husk powder? I’ve used psyllium husk in recipes before, but at much lower quantity.
Wholesome Yum M
Hi Rhonda, Yes, it is likely the psyllium. If you are new to using psyllium or new to using it in larger amounts (i.e. for baking) this can happen. Your body should adjust to it, but it’s best to use moderation when enjoying baked goods with psyllium. Drinking extra water when eating foods with psyllium is also recommended.
Genevieve
I have never baked bread in my life. I can’t believe how easy this was and how well it turned out!! The texture is perfection and the taste is so good. I will make this once a week for myself and family. Thank you so much for sharing this!!
Bart
I use this recipe to make my own muffins and they taste really great 🙂 I noticed that beating the egg alot with a kitchen machine helps it get the nice muffin texture. I let the kitchen machine make the egg creamy while i assemble and weigh the rest of the ingredients. It really rises alot out of the muffin tin as a normal muffin does. This does not happen if you don’t beat the egg until fluffy.
Back in the day when i made bread like this with another recipe it came out really wet, soggy and eggy and i didnt like it at all.
Pam Smith
Is there a reason yeast is not used for making this bread?
Wholesome Yum M
Hi Pam, I have not experimented with adding yeast to this particular recipe. Please share your results if you decide to try it! These keto bread recipes do include yeast Fathead Keto Dinner Rolls and Keto Garlic Cheese Bread.
Caramia Sommers
Thank you so much! This is a wonderful recipe. So satisfying! This came out perfect the first time! I did what one reviewer said, whip two egg whites with a bit of cream of tartar and stir that by hand at the end. I also used butter. I made two loaves; and the second one I also did what another reviewer said, add one cup of shredded cheddar and 1/4 c. pickle juice. Came out great! I have bread!!! So happy!
Judy G
Thank you for the recipe! I’ve made it twice since restarting Keto last week (Covid carbs led to unwanted weight gain for husband and self after doing a year on keto with good results. On the last keto diet we chose not to eat anything that approximated bread, to retrain our way of thinking about food. But this time, as I think we are in it for the long haul, I decided to look up some bread and cracker recipes, and found this highly rated one). I made a few small changes on my second try, which I think improved the texture and taste. I ground my Psyllium in our electric spice grinder until it was a fairly fine powder. I also separated 2 of the 4 eggs and beat the eggs whites with 1/8 tsp cream of tartar, and then folded them into the batter right before putting in the pan. I used melted butter for the shortening. I replaced 1/2 of the water in the recipe with finely diced pickled jalapeños and juice, and added about one cup of grated sharp white cheddar. It really is a delicious loaf!
Tam
Hello. Thank you for posting a keto bread recipe but, unfortunately mine did not turn out great. I did mine in a bread machine and followed the instructions and even used the Now brand Psyllium. My bread came out mushy, purple, and had bits of grainy stuff. Didn’t like the taste too much either.
Wholesome Yum M
Hi Tam, Sorry the recipe didn’t turn out as expected. Did you use whole psyllium husks or psyllium husk powder? Whole husks will give this bread a grainy texture. The psyllium is also why the bread changed color. It’s perfectly fine to eat, but the color change can happen with certain brands.
Kathy Strabel
The batter was not firm enough to form a rounded top as directed in the recipe. It was more the consistency of cake batter. I followed the recipe completely, and my eggs were large size, but not super large or jumbo. Just large eggs. I used the correct amount of warm water and other ingredients. And the specified size loaf pan, but the bread did not rise at all. When completely baked, after the toothpick test and verifying the crust was hard, the loaf was still only about 1-1/2″ high. I cooled and then tasted the bread and I can say that it tastes just OK, has a texture similar to conventional cornbread . Maybe the eggs should be separated and the whites beaten and folded into the other batter ingredients? I can’t see this bread being used for a sandwich. I will try it toasted tomorrow morning with my breakfast. If it does not pass muster then, I will have some very nice bird food for the crows!!
Wholesome Yum M
Hi Kathy, I am sorry this recipe didn’t turn out as expected. If your bread didn’t rise at all then you may want to check your baking powder to make sure it’s still within its expiration date. This bread does not rise like traditional wheat flour bread, but it should still rise. Psyllium husk powder is very absorbent, it should have left you with a thick batter. If it is not thick right away, you can let it sit for a couple of minutes on the counter to let it thicken. Did you happen to watch the video for this recipe? It should give you an idea of the consistency of the bread mixture before baking and the texture post bake.
Rashma’
Excellent recipe that turned out just great.
After making it a couple of times, I added 1-2 tablespoons of coconut flour. It helped to make it a less ‘’spongy’” in texture.
Highly recommend trying this recipe as originally posted and then playing around with texture afterwards.
Thanks for sharing!
Kay
Maya, I was wondering if you can use Eggbeaters instead Eggs for making the EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD) Thanks, Kay
Wholesome Yum M
Hi Kay, Yes, but make sure you are using a fresh carton for the best results.
Masha
Sadly mine had an off, heavily eggy flavor. : (
I followed the ingredients, measurements and instructions exactly as written, and even used the same brand of psyllium powder linked to in the recipe. My almond flour and baking powder were purchased/opened that same day, and eggs were fresh.
I let it rest overnight and found it inedible as is. I toasted two slices and put a generous amount of butter on one and macadamia butter on the other. Neither could mask the overcooked scrambled-egg flavor.
Even though I threw it in the trash, it did have a lovely crust and sliced up beautifully so I’m tempted to try again with 2 eggs instead of 4. Any other ideas? Thank you!
Maya | Wholesome Yum
Hi Masha, Sorry to hear you didn’t like this one. While I don’t personally notice a major eggy flavor, palates vary and it might be that this one is just not for you. So far, the best keto bread I’ve ever had has been from my keto bread mix, and while it does use 4 eggs as well, I find it’s much less noticeable there, as the bread rises more and is less dense than this one. Or you might like my keto white bread recipe, which uses primarily whites and is more fluffy.
Catherine lees
Hi Maya, I love so many of your recipes. I’m diabetic and know when I have had too many carbs so these recipes help me so much. One question though, is there a good substitute for psyllium husk? I tend to get stomach ache when I use it in recipes :O
Many thanks, and Happy New Year
Wholesome Yum M
Hi Catherine, This recipe heavily relies on the psyllium husk powder for the texture and structure. If you would like to make bread without psyllium, check out this Flaxseed Bread, which produces similar results.
Lourdes Winter
I made this last weekend. This is my 3rd or 4th attempt at making keto bread. Prior recipes I tried included coconut flour, which gave it a flavor that didn’t seem right to me (even though I love coconut), and the textures weren’t quite right. On the other hand, this recipe gave it a nice, nutty flavor, not too different from a VERY expensive (true) keto bread made w/similar ingredients I’d bought recently for $10 for a tiny loaf. I froze the sliced leftovers – can be heated or toasted & served like regular bread. Even tho the loaf is a bit “shorter” in height than a regular loaf, you can’t beat this. Thanks! I love your website!
Trisha
This didn’t rise for me at all. It also tastes a little grainy. I used regular canola oil – is that the reason? It can’t be the baking powder. I opened it fresh after seeing some of the comments.
I did keep in the psyllium husk powder.
Wholesome Yum M
Hi Trisha, I am sorry this recipe didn’t turn out as expected. If the recipe is grainy, then it may be due to the type of almond flour used. I recommend only using “fine” or “superfine” ground almond flour. I don’t recommend using canola oil, but it shouldn’t be the reason the recipe turned out grainy.
Elise Belknap
I really want to make this but I just realized I’m out of coconut oil. Can I substitute MCT oil? If so is the measurement the same?
Thanks!
Wholesome Yum M
Hi Elise, Yes, MCT should work fine.
DEANNA COX
I’m wondering if anyone has tried the Walmart brand Equate Psyllium Husk Powder and if it worked well?
Pat
I made this fabulous recipe 3 times to be sure about this. I’m not able to beat anything very much and the recipe said to beat it well to incorporate air. The wheels started turning. I put the room temperature eggs in the blender and gave them a good spin, the added the oil and water and upped it to the blend setting for about 30sec. Voila! Plenty of air and a light beautiful loaf.
I can’t thank you enough for this recipe. I have Celiac disease and learned to make gluten free bread years ago but after going KETO it had too many carbs. I had tried a multitude of recipes that didn’t make the grade for good bread. This is it!
Sasha
I really wanted this to be my go to bread, but alas, the taste had that coconut overtone from the oil or soomething weird to me. The texture was nice, solid and usable but I just could not eat more than a few slices. On to the keto white bread to try I guess. I was hoping this easier to make bread would work out.
Melissa D Bodmann
Hello Sasha,
I am not a coconut oil fan either. She does say above that butter can be substituted. I am going to try with butter and let you know.
Katherine
Absolutely delicious! I’ve been craving bread (I’m in my third week of Keto), and this satisfied me completely! Even my (non-Keto-eating) dad loved it! Thank you so much.
Cindy Smith
Can olive oil be substituted for the coconut oil?
Wholesome Yum M
Hi Cindy, This recipe should still work with olive oil.
Anita Zych
The taste is great, I generally don’t like gluten free bread, especially don’t like the texture when they use rice flour. This recipe has a texture & flavor of a good wheat bread. I separated the eggs & whipped the egg whites. I folded in the egg whites at the end. I think this makes the bread that much lighter. I did take care to bake it extra long, but I think the next time I will give it longer time about 10 minutes longer. I love it!!
dave laird
whats your take on Oat fiber esp for physillium husk sub?
would Whey Concentrate powder help bread structure?
Wholesome Yum M
Hi Dave, The psyllium husk gives the bread its texture and consistency. Oat fiber may do something similar, but I don’t personally use oat fiber, so I cannot guarantee the results will be the same. Whey powder has very different properties and likely will not work in this recipe. But, my new keto bread mix does use whey, so give that a try!
Nellie Tracy
Great low carb recipe. Use it lots and love it!
Renee Goerger
I’ve been on the lookout for a good tasting low carb bread and this one fits the bill. Thank you for this recipe!
Colleen Chapman
Hi there. I took my first stab at this recipe and am wondering what I did wrong. My bread turned out purple on the inside. Has anyone had this happen? Other than the color…it was super good and satisfied my craving for bread.
Wholesome Yum M
Hi Colleen, You didn’t do anything wrong! It the psyllium husk powder. Some brands can change color and turn purple or gray. Your bread is perfectly safe to eat. This is the psyllium husk I use and don’t have issues with it changing color.
Desiree
I’ve tried this recipe twice using my bread machine (once on gluten-free setting, the second on quick bread setting). Both were absolute fails. The bread didn’t rise (at all) and both were lumpy, misshapen messes that tasted terrible (I couldn’t even remedy it with butter or toasting)— I threw both loaves out.
I will attempt one last time using a regular oven due to the ratings, but I can’t understand how other people have successfully done this on a bread machine.
Wholesome Yum M
Hi Desiree, I am sorry this recipe didn’t work in your bread machine. This recipe was actually written to be manually mixed and then baked in an oven, so I think that will give you the best results. I did have about a dozen people in my keto group report that it worked for their bread machine on the quick bread setting, but it’s possible that it’s not the same for all.
Desiree
I’m happy to report that using a kitchenaid mixer to incorporate more air into the batter worked, and it formed and baked much better in the oven than in the breadmaker. But despite using flaxseed meal as an egg replacement, the consistency still feels sort of “eggy”, and not much like bread (or cake) at all. 🙁
Christal
This bread is amazing! I ate three pieces already; one with goat milk cheese and two with butter. The texture is satisfying and the flavor is good. I used my food processor to blend the ingredients. I often have egg whites to use up. How will this recipe be affected if I use egg whites?
Wholesome Yum M
Hi Christal, This recipe will come out much drier if you omit the egg yolks. If you would like to experiment with this, I suggest using at least 2 egg yolks to try to retain the moisture level.
Sherry Wykes
This “bread” had a very unpleasant gritty texture. I did not like the flavour at all. I tried toasting it and eating it with almond butter, but it just wasn’t palatable. I think my tastebuds were expecting something closer to a yeast bread smell, texture, and flavour.
Wholesome Yum M
Hi Sherry, I am sorry this recipe didn’t suit your tastes. It isn’t yeast bread (there is no yeast), so it won’t have the same smell or flavor. If your recipe was gritty, it’s likely due to using a coarse ground almond flour. Please be sure to use super fine almond flour like this. That will give you the best texture for your baked items.
Lutisha Hill
I tried this bread and it turned out Wonderful. I only had one slice. My question is about storing it and how long can I keep it.
So thankful for you posting. I am starting Keto and will need bread, Great!
Wholesome Yum M
Hi Lutisha, This bread will store well at room temp in a paper or parchment bag for about a week. Any longer and it will need to either be stored in the fridge or frozen. Check out the section called, ‘How to Store Almond Flour Bread’ for more information.
Christine
Can you sub flaxseed meal for the pysillum husk or leave it out altogether?
Maya | Wholesome Yum
Hi Christine, You can get the flax bread recipe version here.
Arwen Sunderland
I scrolled down through the comments but didn’t read them all. Can you turn these into rolls?
Wholesome Yum M
Hi Arwen, I have not tested that. They may turn out well if baked into ramekins, but I’m not sure they would bake well on a flat baking sheet. I do have this recipe for Fathead Dinner Rolls and Cheddar Bay Biscuits if you are interested.
Vicki Morrison Goble
Best no-wheat bread I’ve tasted so far. I have two questions;
1. Can the recipe be doubled with no ill effects? I don’t have small bread pans and would like to make larger loaves unless that doesn’t work.
2. The look of the bread makes me keep expecting something sweeter. Have you tried adding honey? If so, does it work okay?
Wholesome Yum M
Hi Vicki, I am glad you enjoyed the bread recipe! I haven’t personally tested doubling this recipe for a larger loaf, but other readers have commented doing that with good results. We don’t use honey on this site, so I don’t generally recommend using it at all. If you would like to add a sweet element, then perhaps add a little dry sweetener to the recipe? Erythritol would work if keto, or table sugar or coconut sugar if you are just gluten-free but not sugar-free.
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.
jenhatley07@yahoo.com
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?
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!
KC Texan
You might want to check your metric measurement on the psyllium husk powder. Now brand and Anthony’s brand packages state that 1 tbsp weighs 9 to 10 grams. I have repeatedly weighed the Anthony’s brand at an unvaryingly10 gm per level tbsp. Given that, 1/4 cup weighs 36 to 40 gm. Your metric measurement of nearly 60 gm for 1/4 cup increases the psyllium husk powder in the recipe by approximately 50%. That’s a huge difference, especially considering how hydroscopic this ingredient is, perhaps enough to cause complete recipe failure.
Wholesome Yum M
Hi KC Texan, Thank you for your feedback. I have updated the metric version of the recipe.
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 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 incredible. 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?
Lauren
Hello! This is my first time making keto bread and I am so thankful to have found your recipe! I have a question about how mine turned out. It didn’t rise much and is denser than yours. It has the texture of a sweet bread instead of a loaf of wheat bread. It is also a little gritty. I checked the date on my psyllium fiber and baking powder and they are both good. Is that texture normal and I didn’t realize it? Is there something else I might be doing wrong that causes it to not rise much? Thank you so much!
Wholesome Yum M
Hi Lauren, It sound like you did pretty well. Just a couple of things to keep in mind: 1. Make sure you are using psyllium husk powder and not whole husks and 2. use “superfine” or “finely ground” almond flour. Using a coarse grind or meal can cause grittiness.
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.
Kristal
Hi there, I just weighed out the psyllium husk as indicated (60 grams) and it looks like almost half a cup. NOW brand psyllium husk powder lists the weight as 9g per tablespoon, which would be 36g for 1/4 cup. Have you actually baked the bread using the metric measurements? Is 60g really correct? Thank you!
Wholesome Yum M
Hi Kristal, Thank you for your feedback. I have updated the metric version of the recipe.
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!
Jason
I’ve made this recipe twice and both times I can’t get the bread to rise all the way. It has great flavour but still after 90 min @ 350 degrees it’s till pretty flat and moist in the middle. I don’t know what I’m doing wrong. I follow the recipe to the letter!
Help!! Please!!
Maya | Wholesome Yum
Hi Jason, Sorry to hear you had issues with it. Did you watch the video – did any of the steps look different for you? Keep in mind, though, keto bread does not rise as much as wheat bread would. It should not be moist inside, but if that happens, you can salvage it by putting slices into the toaster.
Rebeca
Thank you so much for this recipe!! I just made it and it’s delicious! I was looking for an easy recipe and yours is very simple. Also, I’m trying to help my husband to cut carbs and he liked it too.
Tina
Great simple recipe and finally a keto bread I like! The only thing I would suggest is adding a bit more water. I added about 1 extra oz the second time and it made the dough more manegable and the loaf much fluffier.
Lynne
I’ve searching and searching for a keto bread that is not too eggy or have no cheese. I just mad this bread and oh! It’s soooo good! It’s got the wholesome texture but nice and firm. No eggy taste! Thank you so much Maya for sharing this recipe. Finally, I can make my Brit husband happy. We’ve been on a keto for 3 moths and he lost 20 lbs but since he is from England, bread is so important to him. I will surprise him when ge gets home. I’m so happy!
Barb
Tina did you add 1/2 cup water then by weight 1 oz? thank you
Kiki
Hello, well my bread turned out weird. (first ever home made bread) It did taste OK, the texture was fine, the smell was “bready”, but the colour was very dark, almost with a hint of grey. Can you please help?
Maya | Wholesome Yum
Hi Kiki, This is likely a reaction from the psyllium husk powder. It’s safe to eat, it’s just an appearance thing. The brand I use is linked on the recipe card and tends to do this a bit less.
Kelly
Amazing. Simply amazing! Absolutely love this recipe, currently mixing up my second batch because the first went so fast! Thinking of adding a little yeast to see how that changes the texture. Other than that, don’t plan to change a thing! Tastes just like, or even better than, traditional wheat bread! Thank you so much for the recipe!!
John
Thanks for this recipe. I look forward to trying it. I have one question about the ingredients. The coconut oil should be measured solid, then heated. Is there some reason it could not be measured in liquid form?
Maya | Wholesome Yum
Hi John, The volume is just slightly different solid vs melted, so I recorded the way I measured it. Sometimes it can make a difference in baking.
Hope
I make this for my husband as he is a diabetic. I add one T. of honey just to jazz it up a bit for him. He loves it! It is exactly what we needed to help with meal planning for him. I like it too but it is a little higher in fat than I like to eat but I do eat it on occasion.
Laura Bogert
I’d like to make a double batch so the slices are taller. How long should I bake it?
Maya | Wholesome Yum
Hi Laura, I haven’t doubled it so you’d have to watch it to see. You’d likely need to cover the top with foil for part of the baking time, so that the top doesn’t burn before the inside is done.
Bev
Bread turned out great!
Laila Al-Kharusi
I made this bread for the first time and followed step by step and it came out fantastic. Will keep the recipe to make it as and when I need to .
Mike McCoy
I used your recipe to make a loaf of Low Carb Bread this morning. I couldn’t find the bread pan so I used a small skillet lined with parchment paper and it came out perfectly.
Thank You
Bettie King
This my first try on any bread receipe, so I won’t try to rate it. However, it was an easy one to put together and seemed to turn out as said. This is my first experience with low carb cooking, and am not happy with the bread taste, etc. Don’t know if it is the taste I will have to get to, or what. Any suggestions?
Maya | Wholesome Yum
Hi Bettie, It’s hard to say if something went wrong without more information on what you did and how it turned out. Sorry it wasn’t what you expected. What went wrong or what did you not like about it? Did you watch the video and did your turn out the same?
Mahwish
Thank you for sharing. It’s my first attempt to try almond flour. It is just delicious. Very easy to make.
Eric
Tried it last night, followed the directions to the letter but once I add the 1/2 of water it becomes runny like cake batter, not a thicker paste like your video shows and after it’s cooked it still wet on the inside of the loaf, can’t say I’m doing it wrong because I followed it exactly.
Maya | Wholesome Yum
Hi Eric, It takes a bit of time to thicken to a paste, though not very long. Did you use all the same ingredients, including the same psyllium powder?
Sarah
I made this tonight. It turned out AWESOME! I substituted the coconut oil for toasted sesame oil. The flavor is just outstanding and it’s not eggy at all like the other recipes I’ve tried. Thank you!!
Catherine F Gray
I just took it out of the oven can’t wait to have a real sandwich. I added shelled hemp seeds because I wanted a little nuttiness to it, and I have trouble chewing. Looking forward to a real chicken sandwich.
Kat
We tried this and loved it! Thank you!
Tricia Gabbitas
I’ve done the micro version for slices and it was quite good. Today trying the loaf recipe – but with the micro version and this one my mix never comes out like a batter – more like a moist dough. Any ideas what I may be doing wrong please? I have to say though that you are wonderful giving me a non carb bread – my husband loves bread and needs to lose weight. Many thanks!
Maya | Wholesome Yum
Hi Tricia, That’s normal – it should not be thin like a batter. Check the video to see the consistency.
Rod
Hi
Thank you for the recipe? Can you use Olive oil instead of Coconut oil?
Maya | Wholesome Yum
Hi Rod, I haven’t tried that. The texture might be a bit different.
Veronica
Thanks the recipe. My first attempt is really good. Only change I will make next time , a smaller pan to make it higher. I missed bread so much.
Brandie
Hi! I tried making the bread using my homemade almond flour left over from the almond milk pulp (I dry it and then blend it). The batter wasn’t as wet as yours in the video and it didn’t rise at all and was very dense. Since it wasn’t that wet I couldn’t mix it enough to get air bubbles. My baking powder isn’t fresh so maybe that’s the cause like you said. Since it wasn’t fresh I did add 1 tsp. baking soda and 2 tsp of apple cider vinegar. Also, my almond flour doesn’t look as light and fluffy as yours.
Maya | Wholesome Yum
Hi Brandie, If you used pulp from making almond milk, that is likely the issue. This would be almond meal, not finely ground blanched almond flour. Homemade ground almonds generally aren’t as fine as the store bought blanched almond flour, and this affects the texture in baked goods in a pretty big way. Not using fresh baking powder would definitely contribute as well. Sounds like a good idea to add some baking soda and cider vinegar to compensate, but I haven’t tried it. Try it with super fine blanched almond flour next time and it should definitely rise more.
Brandie
Ok great! Thanks so much! Can’t wait to try again!
My 7 yr old still ate a piece.
BTW I didn’t give it any stars as I didn’t want to rate it since I knew it had to be something I did, not sure how the 3 stars got there. Sorry for that. Thanks for your help and quick response!
Brandie
Made it again using the correct ingredients, can out great!!! Thanks so much!!!!
Joanna Kazmierczak
Making another one today as first one gone already thank you.
Joanna Kazmierczak
Fantastic all my family love it. Thank you so much for recipe.
Amy
Love love love this bread. Some have an eggy taste, this one doesn’t. Also add everything but the bagel seasoning to the top before baking. Just awesome!!!
Heather
So I tried this recipe in the bread maker and I’m not sure if it turned out. The taste is decent but it did not rise at all and came out very gray…… Looks nothing like it did in the video. The taste is ok but I’m not sure if this is usable for sandwiches. It’s way too dense.
Maya | Wholesome Yum
Hi Heather, It could be the bread maker setting if it’s too dense. The color is likely the brand of psyllium husk powder you used – I recommend the one linked on the recipe card above.
Robin
I’m so impressed with your site and recipes! You give so much information, videos, substitutions, nutritional info… Thank you! I’m a fan!
Melz
Thank you so much for this amazing recipe. Despite the cost of the almonds, it is well worth making. It is the closest to real bread I have found we all love it.
Doris gulledge
I’m new to this type of baking. My husband is borderline diabetic, so I decided to try more low card recipes, by eliminating wheat flours from our diet. I’ve tried some other bread recipes that didn’t deliver the expected results, but this one did. And its so simple to make. My husband remarked that the texture reminded him of rye bread, and asked it there was something we could add to give it more of a rye bread flavor. I did a little research and discovered that caraway seeds would do the trick. I partially ground about 2 teaspoons and soaked in warm water for a few minutes, then drained before adding it to the batter. It worked!
Esmorie Miller
Hello there. Thanks for sharing this recipe. I am sooo excited to try it. In fact, I have just ordered some almond flour. I have a question regarding eggs. The recipe calls for four. Can I use two instead, and substitute with flax eggs for the other two? I have a lot of flax in my cupboard and I am looking for creative ways to use it up. Also, it is nice to be able to utilise ingredients already in my cupboard. I am trying to get out of the habit of buying new ingredients for everything new recipe I want to try. Anyway, looking forward to your response. Thank you.
Maya | Wholesome Yum
Hi Esmorie, I haven’t tried that, but let me know if it works for you!
Bernice Schick
Can I substitute Chia seeds for the psyllium husks?
Maya | Wholesome Yum
Hi Bernice, No, sorry. And the recipe calls for psyllium husk powder, not whole husks. However, some readers have reported success with substituting flaxseed meal instead.
Aneta Maksimovic
Hi – I was wondering if we had to substitute, what would be the appropriate amount of flax seed meal. Thanks.
Maya | Wholesome Yum
Hi Aneta, It should be the same amount.
Shelley
Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Kris
I followed the old exactly but I don’t have a batter, it us more like crumbs. What do do?
Maya | Wholesome Yum
Hi Kris, It is normal for it to be thick (not a thin batter), but should not be crumbs. Did you watch the video? Did you change the recipe in any way?
Megan Chadwick
Can I substitute psyllium husk for anything, like baking soda, baking powder?
Maya | Wholesome Yum
Hi Megan, Psyllium husk isn’t anything like baking soda or baking powder, so no, you can’t substitute them. Some readers have had success using flax seed meal instead.
Shelley
Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Farhana
Thank you so much! I love this bread. I made it for the first time to accompany my zucchini lasagna as garlic bread. I did not have blanched almond flour so the loaf came out darker using the whole almond flour. I added some rosemary and other flavors in the bread and once baked I toasted slices with butter and fresh garlic. It was perfect!
E
Hi
Can I use butter instead of coconut oil? Will results vary?
Thank you for the very detailed post. Hope to try this very soon!
Maya | Wholesome Yum
Yes, definitely! I’ve tested this with both, and both work.
E
Could I bake this in a cast iron skillet, do you think? 10 inch?
Maya | Wholesome Yum
Sorry, I haven’t tried that. I’m sure you could bake it in any pan you like, but the pan size, shape and material will affect the baking time.
Wanda May
Does bread need to be refrigerated? Love the recipe – bread is tasty and great for a sandwich. I will try adding different spices/ingredients just to experiment with different tastes.
Thank you
Maya | Wholesome Yum
Hi Wanda, Yes, refrigerate it. Sometimes it gets a little moist in the fridge, so you can toast it if that happens. It’s fine on the counter for a day or two, but best in the fridge beyond that.
Wanda May
I love this Easy Low Carb Bread Recipe – Almond Flour Bread! I made it this morning for the first time and it turned out great – taste really good. I didn’t have the Psyllium husk powder so I used Golden Flaxseed Meal and I doubled the recipe for a thicker loaf. My question is – does this need to be refrigerated and if not how long does it keep if not refrigerated.
Thank you
Maya | Wholesome Yum
I’m so glad you liked it, Wanda! It’s fine on the counter for a day or two, but beyond that, yes, refrigerate it.
Sheila
Wanda, I want to double the recipe too. How much longer does it need to be cooked for?
Christina
This recipe came out great! I love the texture and taste. However, is there any way to make it rise more? Perhaps more baking powder? Or can I add yeast?
Maya | Wholesome Yum
Hi Christina, Thank you! Make sure you use super fresh baking powder. I don’t recommend more because this can cause it to fall. Mixing the batter well to introduce air will help, though. If you want a more light and airy bread, try this keto paleo bread instead.
Clint
Hi, quick question… this recipes’ ingredient list calls for “baking powder”, but the Amazon item that it links to is “double acting baking powder”. Single acting (i.e., regular) baking powder and double acting baking powder are two very different ingredients, and have very different effects on baked goods. As such, I’m now wondering which one of the two types is actually being used in this recipe, is it single or double acting baking powder? Thank you for your help!
Wholesome Yum L
Hi Clint, single acting backing powder and double acting baking powder can pretty much be used interchangeably. The baking powder in the link is the one I prefer to use most often.
Natalie
Bread turned out very nice. I cooked it right to the longest time you suggested.
Karen
I tried the original recipe and was impressed. I tweaked the recipe to create a slightly sweet, nuttier profile. Instead of 2 cups almond flour, I used 1 cup almond flour with 1 cup almond meal. Instead of 1/4 coconut oil, I used 1/4 cup unsalted butter. I reduced the psyllium husk powder to 3 level tablespoons. I also added 2 tablespoons regular molasses stirred into the warm water. The molasses has 32 grams of sugar total, but when you divided by 16 slices it only adds 2 grams of carbs per slice. Thanks for a great bread. I look forward to more great recipes!
Jessica Pickens
I cant eat eggs, any substitutes for the egg?
Maya | Wholesome Yum
Hi Jessica, Sorry, the eggs are required for this low carb bread recipe. Some people have substituted flax eggs for eggs in recipes but I haven’t tried that in this one.
Wendy
For the egg, can you use egg yolk with applesauce (amount of half the egg shell) because of egg white allergies?
Maya | Wholesome Yum
Hi Wendy, I haven’t tried that, but it would add carbs, in case that matters to you. Egg whites also act as a binder, but with the psyllium in there it’s possible it could still work. Let me know how it goes if you try it!
Charlie
I made this. It’s excellent! I had to sub with xanthan gum (estimating the conversion from psyllium husk powder – i used 2 tsp of xanthan gum) and it’s still great. I made Alaskan monte cristos with it that were fantastic. (Low carb french toast dredge and griddled the bread, then griddled again with ham and swiss like making grilled cheese then a bit of sugar free raspberry jelly on the side.) Next I substituted coconut flour (1/2 a cup) for the almond flour and made it again because I liked the original recipe so much. I added 1/4 cup extra warm water and 2 tbsp melted butter to the dough. I was a little off on the conversion for bread but ended up with an excellent pound cake. So… I whipped up some low carb cream cheese icing to put on it the topped that off with non-sweetened coconut shavings. OH MY GOODNESS!!! To have coconut cake again! It was excellent! I estimated the cake ended up being about 100 calories for a 1/2 inch slice and about 2.5 net carbs. Anyway, thanks for the recipe and I enjoyed playing with it some.
Anee
Wow, I love this low carb bread. It’s simple and not a lot of ingredients .
Holly
Hi,
Just wondering if I’m doing something wrong? I have subscribed to get recipes . I go to the link and I can’t find the recipes. The picture is there though.
Maya | Wholesome Yum
Hi Holly, I’m not sure what you’re looking for? You can find the recipes in the low carb recipe index here. Just click the pictures to see each recipe.
Clare Pramuk
Has anyone tried this at high altitude? I’m going to work out the math and see how it goes.
Maya | Wholesome Yum
Hi Clare, I don’t live at high altitude but readers who do have told me the recipe worked for them.
Meghan
Hi! I was reading when you were saying using egg whites often works better for certain bread recipes… I have a container of egg whites I’m wanting to use up, do you know how much of that I might use for this recipe?
Maya | Wholesome Yum
Hi Meghan, Try this keto bread recipe – it uses a lot of egg whites and no yolks, and you can use the kind from a carton as long as you beat them with cream of tartar.
Maria
Hi Maya, I was so happy to read your response that carton egg whites can be used instead of fresh. How much cream of tartar do we add to the egg whites?
Wholesome Yum
Hi Maria, see the recipe for guidance!
Amy Bucholtz
Absolutely love this! I have always struggled with weight control, my biggest does being pastries and bread. So, I was so happy to find this and would choose this any day over that “cloud” bread that came out. What was that?!… Lol. I have a question… Can you substitute a different oil? I love the coconut but my son would prefer not. Thanks!
Maya | Wholesome Yum
Thank you, Amy! I’m glad you like it. Butter would also work if you are not dairy-free. I can’t say for sure about other oils like olive or avocado oil, so let me know if you try either of those.
Yolanda
Great recipe, I’m going to make a few loafs and cut them up and roast them for thanksgiving dressing!
Maya | Wholesome Yum
Thank you, Yolanda! That sounds delicious!
Christina
Thank you so much for sharing this recipe. I made it last night for the first time & it turned out perfect – just like your picture above! I used the big bowl of my Kitchen Aid food processor to grind the almonds & psyllium husks really finely, then I beat the eggs & coconut oil in the smaller bowl for a few minutes until it looked bubbly, then just added all the ingredients together in the big bowl & continued to process for a few minutes. I sprinkled sesame seeds on the top before putting it in the oven & after 55 minutes, it was perfectly cooked, had a good rise & our house smelt divine! The texture was also just right – soft & fluffy in the middle, golden & crunchy on the outside. I might add some other small seeds to the mix next time. Thank you so much – this is one of the nicest & easiest gf bread recipes I’ve come across!!! Keep up the great work xx
Maya | Wholesome Yum
I love to hear that, Christina! Thank you!
viola
Thank you, Thank you, Thank you!!!! This is an absolutely amazing recipe. I just finished making it, and how much it taste like REAL bread was unbelievable. This is truly a keeper. If you where to add more baking powder would it make it rise a bit more?
Maya | Wholesome Yum
I am so happy to hear that, Viola! Thank you!
Nora
What herbs could I add to this to make herb bread?
Maya | Wholesome Yum
Hi Nora, Any herbs you like will work. Rosemary, thyme, etc.
Stacey
I made this recipe exactly as-is, with a few additions: I added garlic powder, chopped fresh rosemary, and a bit of Parmesan cheese. I bear both the eggs and the batter itself using a hand mixer, and there were plenty of air bubbles . I baked it for the full 70 minutes.
Maya | Wholesome Yum
Thanks for sharing with us, Stacey!
Amy
Have you tried making croutons with this bread? I am wanting to make a salad using this bread (or the Paleo Keto white which I LOVE by the way). I wasn’t sure how it would do if I dehydrated or slowly toasted the bread to make croutons. It’s a Panazella salad recipe I’m wanting to make.
Maya | Wholesome Yum
Hi Amy, I haven’t but readers told me they have done it!
Carla
This bread is amazing! So easy and the closest to real bread, so far. Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Carla! Thank you!
Gerta Buehner
Hi, this is my first time here and I’m loving what I’m seeing. I am eager to try this recipe for almond-flour bread, but could I make a bigger loaf by halving again the ingredient amounts, or even doubling the amounts?
Gerta
Maya | Wholesome Yum
Hi Gerta, You can make a bigger loaf by multiplying ingredients by 1.5 or by 2, but you’d need to bake it for a lot longer. You may need to cover it for part of the time, to prevent burning the top before the center is done.
Christine
I am on keto. I love this bread consistency and simplicity but cant stomach the psyllium taste no matter how little I put in it. Any suggestions?
Wholesome Yum M
Hi Christine, I have not personally experimented with this, but some readers say they have success using flax seed meal. You can also try my similar flaxseed bread.
Kaylyn Taylor
Would coconut flour work instead of almond? I really do not enjoy the almond flour flavor.
Maya | Wholesome Yum
Hi Kaylyn, Not for this recipe, but you can try this coconut flour bread instead.
Jean-Marie Hoe
Hi there,
I have made your beautiful bread a number of times, however today I scored the top to help it rise. Unfortunately it rose too quickly and it has a huge hole in right through the middle of it 🙁 might be good for toad in the hole tomorrow morning but not much else 🙂 do you know how I can prevent the hole next time? I was so excited about the heigh of this attempt but may have to stop the scoring in the future. Thx
Maya | Wholesome Yum
Hi Jean-Marie, I’m glad you like the bread overall. Sorry, I haven’t tried scoring it, so am not sure. Maybe scoring it less might help? Let me know if you find a way to get it to work!
Padma
Thank you for the recipe. It turned out awesome. I dont like psyllium husks so used flax seed powder. Same amount. I used everything else as in the recipe. It turned out so good. It smells so good. I also added a few sunflower seed on the top like a few reviewers had suggested.
Maya | Wholesome Yum
Thank you so much, Padma! I’m glad you liked it and that the flax seed meal worked well for you.
Sima
Thank you, I will try with flax seed meal.
M
The ‘gluten free baking powder’ link redirected me to ‘Bob’s Red Mill Baking Powder’ , which ingredients are non-paleo friendly? :/
Maya | Wholesome Yum
The baking powder linked is gluten-free, but you can use any baking powder you like if it doesn’t fit your paleo needs. Some people also make their own.
Marium
Hi, I made almond flour bread with your recipe today but my bread didn’t rise fully. It’s like half the size of a regular bread. Can you please suggest what could have gone wrong. I did add 1 tbsp baking powder and followed everything exactly as you described.
Maya | Wholesome Yum
Hi Marium, Keto bread never rises as much as regular bread, but it should rise some. Is your baking powder fresh? That being said, this is not as tall a loaf as some other breads. You can multiply the recipe by 1.5 or by 2 to make a taller one, but it would increase the baking time a lot.
Abir
Sounds great. I will try it. Do you think I can substitute coconut oil with virgin olive oil? Thanks!
Maya | Wholesome Yum
Hi Abir, I haven’t tried that, but the end result might be different because olive oil is liquid at room temp whereas coconut oil is solid at room temp. Let me know how it goes if you try it.
Kelcee
Extra virgin olive oil is not meant to be used for baking. Olive oil is because it can sustain higher heats.
Anna
Am allergic to psyllium husk.
Must this be used ??? Ugh
Maya | Wholesome Yum
Hi Anna, Yes, some readers have said they used flax seed meal instead.
Joanne Licsko
I made this today, I love it’s taste, will make again. It did not raise much, which is OK, but I would like to know if the fact that I used 1/4 C. psyllium husk, not psyllium powder, made a difference. I used 1/2 C. warm water.
I have not found any information online if there is a difference.
Your recipes are most helpful. Thanks!
Maya | Wholesome Yum
Hi Joanne, I’m glad you love the taste. Yes, using psyllium husk will yield a different result than psyllium husk powder. Next time you can grind the husks before using if that’s what you have.
Tami
Deeeelicious! I left out the psyllium and used butter instead of coconut oil. It was very moist and hearty, kind of like cornbread. I haven’t had bread in 3 weeks so maybe that is why it tastes so good to me!
Maya | Wholesome Yum
I am so happy you liked it, Tami! Thanks for stopping by!
Cheryl M
I am wondering if the loaf made by Tamil with butter and no Psyllium came out crusty on top? Sometimes even cornbread does. How did she know it was done?
Linda B
Thank you so much for this recipe! Just started Paleo about 2 weeks ago and I’m going thru sandwich withdrawal! I’m going to make this today however I do have a question. Do I sift the almond flour before using?
Maya | Wholesome Yum
Hi Linda, Congrats on starting your paleo journey! Sifting the almond flour does produce better results, but for the sake of time sometimes I don’t.
Annice
I didn’t use the powder substituted with 1/4 cup of coconut flour came out crusty on top!!
Nancie
Oh my God, do you have any idea what you have done, LOL. I have searched for months for anything like biscuits etc. I have a good pancake recipe but that is it. I am not paleo just a 65 year old junk food junky. I’m extremely low carb and sugar and grain free. Your biscuit recipe is fantastic! I do tweak it a little, just a touch more butter and they are so good I only get 6 out of the recipe for 12, oops. Gonna try the bread recipe next. THANK YOU THANK YOU THANK YOU.
Maya | Wholesome Yum
You made my day, Nancie! I am so happy you liked them!
Stef
Is this recipe freezable?
Maya | Wholesome Yum
Hi Stef, Yes, you can freeze it!
Tony
Wow baked this bread for the first time came out amazing so light with a nice crust,next time I may add garlic and rosemary next time as this was my favourite bread before switching to low carb.
Thanks again for a fantastic recipe.
Maya | Wholesome Yum
I am so happy to hear that, Tony! Have a great day!
Vicki
My bread came out purple and somewhat gritty. I used psyllium seed powder instead of psyllium husk powder. Could this be the problem?
Maya | Wholesome Yum
Hi Vicki. Yes, sometimes psyllium seed can turn baked products a purple color!
Anne Briggs
The bread tastes delicious. However, it is purple-ish? And dark. What makes it purple? When I put the batter in the pan, it looked like your photos. But when it was cooked, it was dark and purplish. Any comments? Thank you!
Maya | Wholesome Yum
Hi Anne, This can happen with certain brands of psyllium husk powder. It’s safe to eat and doesn’t affect taste, only appearance. The one I use is linked on the recipe card above. I’m glad you thought it was delicious otherwise!
Sandra
Hi first time of making, turned out almost purple in colour but tasted fine
Maya | Wholesome Yum
I am so happy that you liked it, Sandra! Sometimes psyllium husk can turn baked goods a purplish color. Have a great day!
Raewyn
Hi
I have made this several times and now beat the egg whites until stiff, mix in the beaten egg yolks and then add to the dry mixture. It makes for a lighter loaf. Its yum!
Maya | Wholesome Yum
Hi Raewyn, I’m glad you like the bread and thank you for sharing your method! I do the same thing in my other keto bread recipe here. If you like this technique, try that one as well for a “white bread”.
Kirsty Zimmermann
I made this bread this morning. Followed all your instructions and it turned out perfectly. I love it! Now I just have to work out how not to eat the whole loaf in one day
Maya | Wholesome Yum
The struggle is real, Kirsty! I get it!
Linda
Absolutely fabulous!!
Maya | Wholesome Yum
Thank you, Linda!
Tracey
My oven skills do not go much higher than a pre-made pizza. Since I can’t have that anymore, I could almost smell this when I saw it. So I made it tonight and followed recipe precisely. It came out BEAUTIFULLY! I’m so happy. I put some Kerry Gold butter on a slice and had it right out of the oven! Thanks!
Maya | Wholesome Yum
I am so happy you liked the bread, Tracey! Have a great day!
Angela
Hi, I made the almond flour bread and it was moist and delicious,now about to make another one but this time I mixed in one cup of coconut flour and six eggs.
Maya | Wholesome Yum
That sounds delicious, Angela!
Julichka
It’s really really good!!! Toast it with some butter amazing.
Maya | Wholesome Yum
That really does sound amazing!
Marion
I’m trying your recipe for the first time. It is very similar to a bun recipe that I make with psyllium husks so I am incorporating the method from that into this recipe. I made a few slight changes… I added garlic powder ground Rosemary and oregano, one quarter cup ground flaxseed, one tablespoon apple cider vinegar. I only used 3 eggs, and increased the Water by 2 tablespoons. By adding apple cider vinegar and the baking soda, they create a very light effervescent foam as they interactwhen I add the warm water, which acts naturally to the raise the bread, thereby allowing me to decrease the eggs. I added the extra water due to the extra dry ingredients. I’m very confident that this will work out very well. It always works with my buns so I’m eager to test this out. Thank you again for the base recipe.
Maya | Wholesome Yum
Thanks for sharing your tips with us, Marion!
Emely
OMG! This is delicious! I’m trying to reduce carbs because it seems to be causing systemic inflammation. I finally got to try this, I am wowed. I used the Ghee instead of coconut oil, used a silicone loaf pan and baked it for 60 mins. It came out crusty,good texture. Yummy with Pepper jack cheese. Next time, I plan to make a double recipe for a larger loaf. Thank you sooooo much.
Maya | Wholesome Yum
Thank you, Emely! I’m so glad you like the bread. Feel free to make a larger loaf – you’ll just need to increase baking time, and possibly tent the top with foil if it starts to brown too much.
Emely
How much time do you think I should increase for the double recipe? Thanks
Maya | Wholesome Yum
Hi Emely, Sorry, I haven’t tested it so can’t say for sure. I’d go by the other markers of doneness in the post and recipe card.
David Aleksy
Texture was good. Flavor needs help IMHO. I used Bob’s Red Mill almond flour based on BLANCHED almonds. Could have this been partially to blame?
In any event, I think this recipe is a good base for future experimentation with almond flour bread. Maybe add cinnamon, raisins and walnuts for breakfast bread? Herbs for Italian bread?
Maya | Wholesome Yum
Hi David, I’m glad you liked the texture. Blanched almond flour is the right type. It’s meant to be a basic bread for sandwiches, etc, so isn’t a particular flavor on its own. You can definitely add herbs or spices if you’d like.
Jennifer
Mine is really sticky. Is it supposed to be that way? I can’t find that husk powder so googled a substitute and used xantham gum.
Maya | Wholesome Yum
Hi Jennifer, Sorry, this recipe needs psyllium husk powder – you can’t replace it with xanthan gum. That is probably why yours is sticky and unfortunately it probably won’t turn out. I hope you’ll try it with the psyllium husk powder – you can get it here.
Tracie Holladay
I am a diabetic so I have to eat low carb, AND I have no gallbladder, so I have to eat low fat. Not only that, I *hate* coconut; it makes me throw up. Is there a mild oil I can use to substitute?
Maya | Wholesome Yum
Hi Tracie, From a flavor standpoint, light avocado oil fits the bill, but not sure how it would go as far as texture. I’ve tried this with butter and coconut oil, so both of those work.
Sarah
You’ve used butter instead of coconut oil? I think I’d rather do that! Is the measurement the same?
Maya | Wholesome Yum
Yes, either one works! Same measurement.
Paula
Hey, did not go so well with me. Turned out grey in color, very dense and heavy.
Maya | Wholesome Yum
Hi Paula, Sorry you didn’t like it. The color is likely due to the brand of psyllium husk powder used – some of them turn gray or purple. You can try the one I have linked on the recipe card. If you’re looking for a light, fluffy white bread, you can try this keto bread instead.
Marcelle
After trying literally DOZENS of Keto bread recipes, I have FINALLY found something I can use as a burger bun! Other recipes were great for biscuits or rolls and such, but didn’t work for a burger bun – and SO EASILY! I added a tiny bit of garlic powder and topped them with TJ Everything Bagel spice, baked them in a muffin top pan and they are AWESOME! Finally – after all this time having to have my cheeseburger without a bun – last night I had a burger AND a bun! Woohoo!!! Next time I will try adding some yeast, just for the flavor. THANK YOU SO MUCH for the GREAT recipe!!!
Maya | Wholesome Yum
I am so glad you liked it, Marcelle! Thanks for stopping by!
Marla
I haven’t tried this. I’ve tried a few and they all taste like eggs. I’m not a huge egg fan so big turn off for me. This has less eggs than the norm, does it taste eggy?
Maya | Wholesome Yum
Hi Marla, I don’t think it’s eggy. Let me know what you think if you try it!
RJ
This came out extremely eggy to me. I could smell it before I even tasted it.
Mark M
Wow! Just starting out with a low carb diet and this bread was easy and delicious! I added a heaping spoonful of Hemp seeds for there nutty flavor and fiber. Came out perfect! Totally satisfied my carb craving. Can’t wait to try more of your recipes!
Maya | Wholesome Yum
I am so happy to hear that, Mark! Thanks for stopping by!
Breighan
I’ve found a recipe for zucchini, apple and carrot bread but would like to use this version as a low carb substitute. Do you think this version would work with added wet ingredients?
Maya | Wholesome Yum
Hi Breighan, I haven’t tried that. I think you’d need to make other changes if adding wet ingredients. I have a blueberry zucchini bread recipe here you can try.
Shirley A Phillips
I loved the bread, but I found it became moldy much too fast. On counter for 2/3 days and then in fridge. But too moldy to use. So sad!!
Maya | Wholesome Yum
Hi Shirley, I recommend putting it in the fridge once cool if you won’t finish it within those first 2-3 days. Don’t leave it out for multiple days and then refrigerate after. You can also freeze slices and pop them in the toaster. I’m glad you liked it otherwise!
Darlene S
I’ve been making this bread for several months and my husband loves it. I double the recipe and make a large loaf (I bake it 350 for 70 minutes), My gluten free family members fell in love with it while visiting this summer. We make sandwiches, and toast it for breakfast with our eggs. It is very filling so we cut thin slices. Thanks for sharing!
Maya | Wholesome Yum
I am happy to hear that, Darlene! Thanks for stopping by!
Christine
Hi! I tried this the other day and it baked up strangely. I baked it for about 63 minutes and it was nice and crusty on top. It was still a bit gummy inside so I may need to bake it longer. However, when I flipped the loaf over it was extremely concave. The only thing I did differently is use canola oil instead of coconut oil. Any suggestions? Thanks much
Maya | Wholesome Yum
Hi Christine, It might have been the oil as I haven’t tried it with canola. It also sounds like it needed to bake for longer – check for 200 degrees F inside using a thermometer.
doreen
This is REALLY good. My OH also thought that this was ‘proper’ bread LOL! Why do people think that anything not made with wheat is not ‘proper’? I guess they don’t have a gluten intolerance. This really is the best low carb GF bread I’ve tasted in a LONG while. It will become a staple in this household that’s for sure. Will definitely still use the 90 second rolls as well for convenience!
Maya | Wholesome Yum
I love to hear that, Doreen! Please come back again soon!
Jennifer Hitchcock
Nutrition facts based on how much?
Maya | Wholesome Yum
One serving is 1 slice of the bread, Jennifer! Thanks for stopping by!
Maria
Recipe notes states serving size is 1 slice (1/2″ thick) but your response in the comments stated 2 slices is one serving? Which one is correct?
Wholesome Yum L
Hi Maria, one 1/2 inch slice is one serving. Hope you enjoy the recipe.
Josephine
Hi Maya, I was wondering your nutrition information says serving is 1 but this comment says 2. Please clarify. Can’t wait to try this bread
Maya | Wholesome Yum
Hi Josephine, Sorry, that was an error – I fixed the comment so that it’s consistent. A serving is 1 slice.
Barry
Thank you for the recipe. Being new to the low carb /Keto diet, we noticed that we can easily get tired of the limited low carb food we were initially cooking. I want to share our experience…
Although in the first trial it was so ‘eggy’. Egg smell was very strong when it was hot however when it cool down the smell was minimal. Therefore in the second trial I included 4 eggs instead of 5. After the baking is completed, even though bread get heated, smell is minimal and the taste doesn’t change.
Maya | Wholesome Yum
Thank you for sharing, Barry! I’m glad that worked for you.
Fariba
Thanks a lot! I made your bread today for the second time! I added some poppyseeds in the top and it looks beautiful. The first time was a hit and I think this time will be much better since I used a hand mixer and it really raised and cracked on the topthanks for all yummy recipes.
Maya | Wholesome Yum
Great idea adding poppyseeds, Fariba! YUM!
June
If using a bread machine, what size loaf 1.5 lb ?
Maya | Wholesome Yum
Hi June, I don’t have one but readers have told me the bread machine has worked for them and they just select the “quick bread” setting.
Rajshi Akruwala
Do you need psyllium husk? Can I substitute that with something else?
Maya | Wholesome Yum
Hi Rajshi, Sorry, the psyllium husk powder is a critical ingredient for this bread. You can get it here. Otherwise, you can try this keto bread recipe instead.
Cheryl
In the list of ingredients, there is no mention of baking powder but in the instructions, it is mentioned. How much should I use?
Maya | Wholesome Yum
Hi Cheryl, The gluten-free baking powder is the 3rd ingredient in the list – use 1 tablespoon.
Brooke
I am so addicted to this recipe. It has become a weekly staple for my meal prepping. I’ve given people at work a taste and shared your recipe many times with friends/family!
Thank you!!
Maya | Wholesome Yum
I am so happy to hear that, Brooke! Thanks for stopping by!
Jeni
This is the best keto bread recipe out there, in my opinion. I make it every week. The psyllium husk is brilliant and really makes this like more traditional bread. I add a TBL of swerve to help counter any egg taste too. Comes out great every time. Sometimes I add cheddar cheese and that’s delicious too! I love this bread. Thank you for sharing the recipe! It’s a winner!
Maya | Wholesome Yum
I am so happy to hear that, Jeni! Thanks for stopping by!
Mike
AMAZING! I just made this bread and I can’t believe how perfect it is! My fiance and I are doing low carb. Not quite keto but trying to stay close to that range of carb intake! Honestly I’ve just been saying I’m avoiding bread, potatoes, and pasta. Either way this bread rocks. The only substitutions I made to the recipe was plain seltzer water in place of the still water. Wanted to give the dough some extra lift. I also put some pumpkin and sunflower seeds on top to increase the heartiness. This bread came out rocking our socks off. Can’t wait to make some grilled cheese Sammie’s with it!
Maya | Wholesome Yum
Oh, I love the addition of pumpkin and sunflower seeds, Mike! I am so happy you liked it!
RM
Just took the bread out of the oven! It’s delicious! Thanks so much… I wish I could share the pictures with you.
Maya | Wholesome Yum
I am so happy to hear that! Please share pictures!
Alice Stordal
Hi Maya! I’ve been trying to lose weight on a low fat diet, to no avail, so I’m trying Keto. I came across your recipe while looking for almond flour bread recipes. (Love the occasional turkey breast half-sammie for lunch or the occasional toasted slice for breakfast). Yours appears to be a very carefully thought-out recipe which I’m anxious to try. I really like how you explained things so thoroughly, gave tips. There’s nothing like learning with the benefit of others’ tried and tested experience. I’m not rating this recipe since I haven’t tried it yet, but based on your effort alone, it gets five stars! Many thanks, Alice
Maya | Wholesome Yum
Thank you so much, Alice! I definitely recommend a low carb diet over low fat. I’m glad the tips are helpful and hope you’ll love this low carb bread!
Sue
Can I also add egg whites to this recipe? The egg white may help the bread to rise?
Maya | Wholesome Yum
Hi Sue, I don’t recommend it. Egg whites actually make baked goods more dense and provide structure, but they don’t help with rising. The leavening effect in eggs comes from yolks. This recipe is already tested with the ratios given and would likely be more dense and/or more egg-y if you add more whites. Hope you’ll try it!
Judie Witney
This is keto as far as I can tell
Maya | Wholesome Yum
Hi Judie, Yes, it’s low carb and keto!
Laura Bond
Hi, what is that bread pan you baked in? It has holes in it. Probably great for the texture of the bread. Can you send me a link for that please?
Maya | Wholesome Yum
Hi Laura, The pan I use is linked in the post above.
Adrienne Dwyer
I am trying to cut the carbs but so many of the recipes call for coconut oil. (I have an allergy to anything coconut). Can I substitute coconut oil for something else? Can I substitute coconut flour for something else? Thanks, love the site.
Maya | Wholesome Yum
Hi Adrienne, It depends on the recipe. For this one, you can use butter instead of coconut oil, and there is no coconut flour. Coconut flour usually can’t be replaced, but again it’s recipe specific. The best way to know is ask in the comments for any specific recipe you’re interested in. I’m glad you like the site!
Mac
Hi! I just bought a bread machine and can’t wait to try out this recipe! I know you mentioned baking this on the “quick bread” setting, but my machine has a gluten free setting so I was wondering which would be better to use. Also, has anybody had any luck adjusting this recipe to make it gluten free? Thanks so much!!
Maya | Wholesome Yum
Hi Mac, The recipe is already gluten-free, but the tests I have done with readers said to use the quick bread setting. If you decide to use a different setting, please let us know how it goes!
Mac
Omg I’m such a dork, I meant “egg free”! Thanks so much!
Theresa
Can I store the bread in an airtight container on the counter?
Maya | Wholesome Yum
Hi Theresa, Yes, you can!
Karina Colareta
Hello, I’d like to try this bread but I was wondering if I could use avocado oil instead of the coconut oil. Also, I don’t have the powder yet. What can I use to replace that?
Thanks!
Maya | Wholesome Yum
Hi Karina, I haven’t tried it with avocado oil – please let me know how it goes if you try that. I highly recommend making it with psyllium husk powder, but some readers did report success using flax seed meal instead.
Bar
Thanks for the recipe, finally a bread that doesn’t smell or taste eggy.
I had to make some modifications since I didn’t have psyllium husk powder.
I used 20gr of flaxseed (finely ground), 20gr of Chia seeds (finely ground) and 20gr of hemp hearts (finely ground.
Oh and I topped it off with some bagel seasoning.
I also lowered the oven temp by 25 degrees and baked it for 65 min.
It is delicious and my boys are asking for more.
So thank you!!
Maya | Wholesome Yum
I am so happy to hear that! Thank you!
Marycris
Can this recipe be used for the bread machine?
Maya | Wholesome Yum
Yes, you can! I have details about this in the post above the recipe card.
Fariba
Thanks so much for this recipe❤️❤️❤️It’s tasty and doesn’t smell eggy at all. I found that if I toast it I smell egg but not if I don’t! I love it. I tested many key bread on different websites. None of the were good as this I this one. Thank you for all the wonderful recipes
Maya | Wholesome Yum
Hi Fariba! I am so happy you liked it and thank you for stopping by!
Bill
I really love this bread the taste and texture, but I just can’t get the bread to rise. It always falls in the middle even before it is finished baking and continues to fall while cooling. The slice of bread looks like a sway back horse. It will rise and look wonderful and then start falling in the middle while baking. I’ve added a tablespoon of Baking Soda, increase the water to 1.5 cups, tried glass and metal loaf pans, baking at a higher temperature but nothing works. Can anyone help me with this falling in the middle problem?
Maya | Wholesome Yum
Hi Bill, Sorry to hear that. I haven’t experienced that before. Usually, if bread falls during baking it’s too much baking powder, but if it falls after baking it’s just not baked long enough. So you could try both less baking powder and increasing the baking time. Finally, this recipe uses baking powder, not baking soda, so if you used baking soda that could be the issue as well.
Denise
Can I make the batter the night before and bake the next morning? Thank you for the recipe and your time.
Maya | Wholesome Yum
Hi Denise, Sorry, no. Baking powder reacts once it hits wet ingredients, and loses efficacy if not baked right away after that. However, you can mix all the dry ingredients the night before (through step 2) and do the rest in the morning. Or, you can just bake the bread the night before and eat it in the morning. You can also toast or reheat it if you want warm bread in the morning.
Amanda
Got a question for you! I LOVE the bread, now just trying to store it. How would you wrap it to freeze it since you suggest not wrapping in plastic wrap
Maya | Wholesome Yum
Thank you, Amanda! Sorry about the confusion – wrapping in plastic is fine for freezing. Just not for the fridge. It will be best to toast after freezing.
Roselyn
Hi! Can I use melted butter instead of coconut oil? Thanks!
Maya | Wholesome Yum
Hi Roselyn, Yes, you can!
Monica Gonzalez
My first bread ever! It came out really well and yummy. I can not eat carbohidrates now, but your Lovely Bread gives me Joy and Hope. Thank you and my friend Claudia (who recommended me your recipe) very much!
Maya | Wholesome Yum
I am so happy you and your friend Claudia liked the bread, Monica! Please come back again soon!
Lynda
Absolutely loved it, made with almond meal rather than almond flour but come out great, thank you for sharing
Maya | Wholesome Yum
I am so happy to hear that, Lynda! Have a great day!
David DeLair
I followed this recipe to the letter and my bread came out a light colored purple. Tastes great just purple. Any ideas why. I suspect it was the Psyllium husk powder I used.
Maya | Wholesome Yum
Hi David, Yes, the purple color is from the psyllium. You can try the one linked on the recipe card. Either way it’s safe to eat and tastes the same.
Kristina
I am fairly new to the low carb world and I’ve tried Keto bread before that I didn’t like, so when I came across this one I absolutely had to try it cause everything I have tried from your page is FANTASTIC!! This bread is amazing! Do you think I could add cinnamon and Truvia to it for a sweeter bread or herbs like rosemary or oregano?
Maya | Wholesome Yum
Thank you so much, Kristina! It means a lot to hear you say everything you’ve tried has been fantastic. You can definitely add cinnamon or herbs to the bread. Sweetener might be a challenge because the amount of sweetener needed to make it sweet would alter the wet/dry ingredient ratio, so you’d likely need to make other changes.
Janinea sloan
My husband is allergic to almonds. What other nut flour could I use?
Maya | Wholesome Yum
Hi Janinea, Most other nut flours would work. The texture would just vary a bit depending on how finely ground it is – the finer, the better.
Claire
The batter was very runny. I checked and double checked and my quantities were correct.
Maya | Wholesome Yum
Hi Claire, It’s hard to say for sure what happened without being there, but want to try to help. Did you check the video? At what point did yours start to look different?
Jon Rueck
Mediterranean Diet entries? While a neurologist’s program encourages a keto diet, our primary care physician and our cardiologist encourage the Mediterranean diet which be come to learn is mostly fresh vegetables, pasta and fresh fruit with some pork, chicken, beef and seafood (not salmon) thrown in. Help!
Maya | Wholesome Yum
Hi Jon, While some of my recipes will fit into a Mediterranean diet, you won’t find pasta or high-sugar fruit on this site. I believe that reducing carbs is beneficial for anyone, even if not on a keto diet. Of course it’s up to you and your doctors to decide what is right for you!
Stanley
Omg thank you … doctor said I have to eat healthy and drop a few pounds. The hardest part is I love some bread.
I have bread! Not dry flaky bread substitute but BREAD!
DID I SAY THANK U?
Maya | Wholesome Yum
Yay, that’s so great to hear, Stanley!
Patricia Martinez
Can this be made in a bread maker too?
Maya | Wholesome Yum
Hi Patricia, Yes, I’ve had readers make it in their bread maker! I’m double checking to find out if they used any special tricks or settings, and will add that as a note if I find out any extra details.
Shirley
Can I just omit the psyllium? When I made the bread, it did not rise like your loaf did. Why?
Maya | Wholesome Yum
Hi Shirley, No, the psyllium is an integral part of the recipe. It’s hard to say what went wrong without being in the kitchen with you. This bread doesn’t rise as much as regular wheat bread recipes, but it does some. Try watching the video and see if at some point you did something different?
David
For some reason mine came out purple. I’m guessing it was the husk powder.
Maya | Wholesome Yum
Hi David, Yes, some brands of psyllium husk powder do that. It’s still safe to eat, though. Hope you liked it otherwise!
Genielyn Eaton
Just made this recipe. Didn’t rise but was expecting that. Added cinnamon and walnuts to it since I plan on this only being used for toast. It smells absolutely wonderful and tastes delightful. Love it!
Maya | Wholesome Yum
Yay! I love to hear that, Genielyn! Have a great day!
Jen
Awesome!! Followed the instructions exactly and just enjoyed a slice of warm, moist delicious bread. Will definitely make this again! Thank you!
Maya | Wholesome Yum
I am so happy you liked it, Jen!
Karen Turley
I made this bread had to use the xanthan gum as I couldn’t get the husk, but turned out perfect. Thank you.
Maya | Wholesome Yum
Thanks for sharing that tip, Karen! Thank you!
Courtney
Hi Ladies! if I were to substitute with xanthan gum – how much would I use to replace the 1/4 cup psyllium husk powder?
Thanks!
Jon Rueck
I have both psyllium husk and xanthan gum. Which may be better and how much of either or both?
Maya | Wholesome Yum
Hi Jon, Use psyllium husk. The amount is on the recipe card above.
Kate
How much xanthan gum did you use?
Ruby
Hi,
My loaf was still really moist in dough like in the middle. Any tips?
Maya | Wholesome Yum
Hi Ruby, It sounds like it needed to bake for longer. The top needs to form a very hard crust before it’s done.
Jon Rueck
Same problem. Measured oven temp. Found it 25F higher than set. Reduced setting 20F and extended time 7 minutes. Still gummy in the middle. How much psyllium husk or xanthan gum is needed?
Maya | Wholesome Yum
If it’s still gummy in the middle, then it still wasn’t baked for long enough – sorry. The psyllium husk powder amount is on the recipe card – 1/4 cup.
Norhala
Another solid ‘Yum’ from our house 🙂 I had a bread craving so made this recipe this afternoon. I substituted flaxseed meal, as I don’t have any psyllium husk powder on hand. It’s delicious! Can hardly wait to have it with the roast for dinner and as cheese toast tomorrow! Thanks for all the great keto recipes…
Maya | Wholesome Yum
Thanks for sharing with us, Norhala! Have a great day!
Jamie
How do you keep this fresh? Should I keep it in the refrigerator?
Maya | Wholesome Yum
Hi Jamie, You can keep it on the counter for a few days, the fridge for a week, or freeze slices for longer. Wrap it in parchment paper and don’t store in plastic, which can trap moisture.
Liv
Hello 🙂 Is it possible to make it without eggs you think? And use egg replacer instead? Thanx!
Maya | Wholesome Yum
Hi Liv, I’d have doubts but haven’t tried it. Let me know if you do!
Irlanda Ramirez
Love it, love it, love it!!
Maya | Wholesome Yum
I am so happy to hear that, Irlanda! Thank you for stopping by!
Michelle
Absolutely loved the taste and texture of this bread. What do you wrap it with to keep it fresh on the counter?
Maya | Wholesome Yum
Thank you so much, Michelle! Store it in anything that won’t trap moisture, so plastic is the worst. A bread box is great if you have one, or otherwise a parchment paper bag works too. I’d recommend putting it in the fridge if storing for more than a couple days, though. If it gets more “wet” over time with storage, it helps to toast it.
Jo
Does this recipe work by substituting with coconut flour? And does it not need baking soda? It’s in the oven now but smells very eggy 🙁 I used 1/4 cup coconut flour to 1 cup almond. Thoughts?
Maya | Wholesome Yum
Hi Jo, I haven’t tried it with coconut flour. It doesn’t need baking soda, just baking powder. Usually 1/4 cup coconut flour is the correct substitution for 1 cup almond flour, but it results in a much smaller volume, so not sure I’d recommend that for this bread – you’d end up with a tiny, flat bread. I’d love to hear how it turned out for you!
Suzanne
This is the best! I’m really bad at baking but I have made this twice and both times it was perfect. I’ve shared it with all my gluten intolerant friends, thank you. Oh, I reduced the psyllium husk to an eighth and replaced the other eighth with gluten free flour. It made it less gritty. Yummy! Today I’m going to add some spices and sultanas for a sweet treat. Hope it works!
Maya | Wholesome Yum
I am so happy you liked it, Suzanne! Thanks for stopping by!
Marilyn J Hempton
Do I do anything different at high altitude? I live in Denver.
Maya | Wholesome Yum
Hi Marilyn, I don’t live at high altitude so am unable to test. But, you might need to reduce the baking powder slightly and increase the oven temperature a little bit.
Penny Garvey
The bread is still in the oven but after watching the video I have to say that mine was not nearly as thick, it was pourable. What did I do wrong. I followed the recipe but doubled it.
Maya | Wholesome Yum
Hi Penny, It’s hard to say what went wrong without being in the kitchen with you. I would guess a difference in measurements – usually doubling the recipe shouldn’t be an issue. If you can pinpoint any particular step where it starts to look different from the video, I can try to help. I hope the bread still turned out for you!
Joellen Fry
Made the bread but it didn’t rise and it is probably my fault. My almond flour is stored in the freezer. I probably should have let it come to room temperature first. I watched the video and the loaf shown seems to be narrower than the pan I used. The texture is good. The taste isn’t bad. I just need a “taller” bread to make my husband paninis. Anything you can tell me will be appreciated.
Maya | Wholesome Yum
Hi Joellen, It doesn’t rise as much as a wheat bread but does a little. The almond flour being frozen might have made it worse, I’m not sure – I don’t store mine there since I go through it a lot. I’m glad you like the texture. If you want a taller loaf, you can multiply the recipe by 1.5 or even double it, but would need to increase the cook time and probably cover it to prevent browning the top too much before the middle is done.
Darlene
Delicious!! I added a tablespoon of sweetener. Forgot water. Beat egg whites separately and so much better than I expected!! Where do the carbs come from in your nutrition info?
Maya | Wholesome Yum
Thank you, Darlene! I’m glad it still worked for you but hope you’ll try it again with water, it should be even better for you that way. The total carbs come from the almond flour and psyllium. The net carbs are just from the almond flour only.
Alex
Does this bread toast well?
Maya | Wholesome Yum
Yes, this bread does toast well, Alex! I hope you like it!
Louise
Hey, I added double active baking powder.
Do I add the same amount as if I would have added the gluten free, which is single active , right? Thanks
Maya | Wholesome Yum
Hi Louise, Use the amount on the recipe card. Mine was double acting as well, and still gluten-free. 🙂
Louise
Oh No! MY bad!! I forgot to add the warm water!! That must be why it turned out so dense!! I will try again!
Maya | Wholesome Yum
I hope you like it, Louise!
Lou
Way too dense for me.
Maya | Wholesome Yum
Hi Lou, Sorry it wasn’t for you! You can try this keto bread recipe that is more light and fluffy.
Bill
How can I get a taller loaf of the bread for sandwiches. Would like it as tall as a regular loaf of bread. Can I add something to the recipe or just double the recipe. Otherwise I really like the bread, especially since within the last month I have been diagnosed with Type 2 diabetes.
Also If I wanted to add some berries for a sweet treat, how would I go about this?
Maya | Wholesome Yum
Hi Bill, You can multiply the recipe by 1.5 or by 2 to get a taller loaf. You’d need to bake it for longer, and probably cover the top toward the end to avoid burning as the center continues to cook through. I haven’t tried making this into a sweet bread yet, but will add it to my list!
Dee
You could cut the loaf in half widthwise so it’s close to the same length as regular bread is high, then turn it up on one end and slice it. That way, you’ll get a slice that’s closer to the regular slice in height and width.
Karen Thompson
Ha ha ha, I’ve made this bread a few times & love it. However, this time I forgot that the microwave was on (combination oven!!) & nuked it!! Guess what I have got some very nice savoury crunchy biscuits to eat with my lovely cheddar cheese! 😉
Maya | Wholesome Yum
Oh boy, Karen! I am sorry about that. I have definitely done things like that before!
Karen Allard
Awesome recipe!!!!! Thank you so much, I have tried many low carb bread recipes, but they haven’t come out nearly as good. I substituted flax seed for the psylium husk like some have suggested. I also changed the 4 eggs to 3 eggs and 1 egg white and added 1T. of sugar substitute!! Delicious!!!!!
Maya | Wholesome Yum
Thank you for sharing your substitutions, Karen! I am glad you liked it!
Patti
I just made this today. It was a bit runnier than in your video and I wondered what I did wrong. I think it had to do with the 1/4 cup melted coconut oil. I didn’t measure first and then melt so perhaps I ended up with more liquid? It’s not like the recipe wasn’t specific…. It was totally my error! I added a bit more flour to get the consistency right. I set timer for 50 min but it was done in 35 min! It is by far the best “keto bread” recipe I’ve made so far. But honestly I am a bread lover so no matter how good this is, in comparison, it will never be a replacement for the rye bread I love so much! Haha! But as far as a keto type bread, it was very good!!
Maya | Wholesome Yum
Hi Patti, It’s hard to say what went wrong without being in the kitchen with you. The amount of coconut oil may vary slightly depending on when you measure, but I don’t think it would be a huge difference. I’m glad it still worked for you and that you liked it!
Ifeoma
Outcome was good despite my replacing psyllium husk with flaxseed meal. I do wish it turned out higher though.
Thanks a lot.
Maya | Wholesome Yum
Thank you, Ifeoma! I’m glad you liked it. You can increase the number of servings on the recipe card if you want to make it taller.
Wendy McCarthy
Hi, I am having issues with buying almond flour!!
Maya | Wholesome Yum
Hi Wendy! Many grocery stores now carry almond flour but you can also purchase it on amazon. I hope this helps!
Ifeoma
I actually make mine. As I fine it significantly more cost effective to do so. I will be happy to tell you how if you want.
Patsy
Could you use ghee (butter) instead of coconut oil.
Maya | Wholesome Yum
Hi Patsy! Yes, you can substitute ghee. I hope you like it!
Mona yip
I am diabetic. Are there any restrictions on how many pieces of almond flour bread I can consume? Because I love the bread, I can eat 5-6 pieces a day. Is that too much?
Maya | Wholesome Yum
Hi Mona, While I can’t offer medical advice, I definitely think this bread is better for you than regular white or wheat bread. But, 5-6 pieces a day might be pretty high in calories and displace other nutrients as a result. I usually recommend focusing on a diet of whole foods, especially vegetables, eggs, meat, and healthy fats, with smaller amounts coming from nuts, nut flours, dairy and fruit. Of course each person’s needs are different and your doctor would know better than me what is best for you.
Dawn
This came out very good! By accident, I bought the husk that had berries in it. So, there is a hint of berry flavor in the bread – not terrible – but will make sure to use plain husk next time.
Question…after baking and cooling, I stored the bread in a plastic zip lock bag. Due to moisture the top is no longer crispy. What can I do in the future to prevent that?
Thanks!
Maya | Wholesome Yum
Hi Dawn, I’m still it still worked out for you! As for storage, a bread box or paper bag works better than plastic, which traps moisture.
Erin
Can you use ground flax seed in place of psyllium?
Maya | Wholesome Yum
Hi Erin, I haven’t but other commenters told me that they did this with success!
John
The picture is a little misleading. My bread loaf was only 1-1/2 inches high and had a bluish tint to it. I enjoyed the bread though. I thought it smelled like it had cinnamon in it but it didn’t taste that way. Easy recipe and tasty bread.
Maya | Wholesome Yum
Hi John, Thank you for the feedback. Sometimes this bread takes a little more effort to rise and the batter has to be mixed well to create air bubbles. Use very fresh baking powder, too. The bluish tint can come from an interaction with the psyllium husk powder, and the brand I use (linked on the recipe card) doesn’t usually do this, but either way it’s safe to eat. I’m glad you still liked it!
Misty
Hello, tried your recipe. My bread looked and felt perfect. The smell on the other hand does not match the look. It seems to have a ammonia scent with a hint in the after taste. Have you ever had this comment before?
Maya | Wholesome Yum
Hi Misty, Sorry that happened! I’ve heard of this happening due to a reaction between the psyllium and egg yolks, but never experienced it. It might vary by brand of psyllium husk powder, so try the one linked on the recipe card. I hope the bread was still good enough to eat!
Sue
Hi. I had to use an egg sub Vegan Eggs as can’t eat real eggs. The bread came out stodgy and very wet even after nearly two hours of cooking. Was it the egg sub? Thanks.
Maya | Wholesome Yum
Hi Sue, I’ve never tried it with a vegan egg substitute so can’t vouch for the results. Since it didn’t work, I assume that was the issue. I’m sorry.
Beth
This may be a silly question, but what brand of Psyllium Husk Powder do you use? I’m looking for one that does not turn the bread purplish. When I clicked on the link next to Psylluim Husk in your recipe, it took me to Amazon. When I read the questions and answers about the product, some people said that it did turn their bread purplish. I have never purchased this product before and made the mistake of buying the orange flavor one. My bread smelled and tasted a bit on the citrus side! LOL
Maya | Wholesome Yum
Hi Beth, I do use the one that is linked from the recipe card and it doesn’t turn purple for me. But, I have heard some people say they did end up with purple bread – just not sure if they used the same brand or not. Either way it’s a visual thing and still totally fine to eat. Sorry to hear about the mix-up with the orange flavor, hope it was still edible for you and you’ll try again with the plain kind!
Vanna
I haven’t been able to find psyllium husk powder. So, I was wondering if it’s okay to use “whole” psyllium husk for this recipe and if I need to alter it a bit? Thanks!
Maya | Wholesome Yum
Hi Vanna, I haven’t tried it with whole psyllium husks. If you have those, I would try grinding those in a food processor or coffee grinder to turn them into powder. Otherwise you can also buy powder using the link on the recipe card.
Ralph S
You can find psyllium husk in Whole Foods fiber section
Jen Particis
I love this recipe, its tastes great!! Can it be doubled to make it taller?
Maya | Wholesome Yum
Hi Jen! Low carb bread will not rise as much as regular bread, but you can double it to make it bigger!
Jen Particis
Can this be doubled and still put into the 9 x 5 loaf pan so its a taller bread?
Maya | Wholesome Yum
Hi Jen, That should be fine. You’ll just need to bake it for longer. Be sure to cover it once it gets brown to prevent burning the top before the inside is done.
Ifeoma
I have yet to try it (going by your other recipes I’m sure it’s a hit as well). I haven’t found psyllium husk. Can I use something else to replace it in the recipe, that will not negatively impact the outcome?
Maya | Wholesome Yum
Hi Ifeoma, You can buy psyllium husk using the link on the recipe card. If you prefer to substitute, I haven’t tried other options in this specific recipe, but others have said they’ve made it with flax seed meal instead.
Louise
You can find psyllium husk at whole food stores or vitamin stores. Online on Amazon too, I’ve heard.
Stephanie
I used baking powder instead of pysilum husk powder and I was pleased with the outcome. Super yummy! Thank you, Maya! 🙂
Maya | Wholesome Yum
I am so happy you liked it, Stephanie!
Linda
I made this bread tonight and it was wonderful. I was really missing bread and couldn’t wait to try it and I wasn’t disappointed. This is definitely a winner and I will be making it regularly, I made it exactly as the recipe said and it turned out perfectly, looked just like the pictures. Thank you for sharing this
Maya | Wholesome Yum
Hi Linda! I am so happy you liked the bread! Thanks for stopping by!
Sue
Do you have to have parchment paper in the pan?
Maya | Wholesome Yum
Hi Sue, You could try without but it might stick. I’d try to use parchment paper if you can. If not, grease the pan very well.
Sue
Yes I did
Amy
I’d suggest purchasing a silicone loaf tin. They’re amazing; the bread will fall straight out! No greasing or parchment paper 🙂
Cyrile
Wonderful recipe, easy to make and delicious!
Maya | Wholesome Yum
Hi Cyrile! I am so happy you enjoyed the bread! Have a great day!
Dean Fiscus
Bread came out great. Moist and good texture and flavor. It didn’t rise very much though. I was wondering about doubling the recipe to make a taller loaf for sandwich style loaf? Has anyone tried it? This was just the regular almond flour bread. Thanks.
Maya | Wholesome Yum
Thank you, Dean! You could probably do that, but would need to bake it for longer. You may need to cover it for part of the time if it browns too much on top.
Dean Fiscus
I made the double recipe today. Came out great. Doubled everything. Cooked in pampered chef stone bread pan. 350 degrees for 85 minutes. Covered with foil the first 40 minutes. I now have a bread loaf for sandwiches
Thank you!
Maya | Wholesome Yum
I am so happy you liked the bread, Dean!
janie
I was so excited to find this recipe. I love it! I tried another recipe and it was so eggy. This has a wonderful texture and taste. This is a new staple for me now. I made an alternate version by adding two tablespoons of whole flax seed for a little texture. That turned out very good, as well.
Thank you for posting this recipe!
Maya | Wholesome Yum
Hi Janie! I am so happy you liked the bread. Thanks for stopping by!
Aline
Is it possible to make it using a bread machine?
Maya | Wholesome Yum
Hi Aline, I don’t have one, but I think others have done it with this recipe.
Carolyn
I bought xantham gum for the other recipe; husband hated it. It seemed like wet, undercooked eggs. Would this recipe benefit from adding a teaspoon if xantham gum?
Maya | Wholesome Yum
Hi Carolyn, Not sure what other recipe you are referring to. This one does not need xanthan gum.
Carol
First time we were able to have ‘bread’, on Passover, as I was able to find the kosher for Passover version of all the ingredients. Costco had Kosher for Passover (KFP) Almond flour & Himalayan sea salt. Original Metamucil (KFP all year) for the phylum husks (although I could have gotten the husks on line). Passover Gefen baking powder was in my local kosher food store, La Bonne coconut oil is KFP, though other brands may be as well. This was such a hit recipe!!
Maya | Wholesome Yum
I am so happy to hear that, Carol! Thank you for stopping by!
Dagan Haddad
Are you using dinosaur eggs or what? I added an extra 3 eggs (jumbo) + 1/4 c oil + water to get this anywhere near a consistency of dough.
Maya | Wholesome Yum
Hi Dagan, Low carb dough often does not have the same consistency as traditional wheat dough. This recipe was tested several times as written, with large sized eggs. I hope your version turned out great for you!
FEr
Hello, Do you think I can use this recipe in a bread machine?
Maya | Wholesome Yum
I haven’t tried it, but let me know how it goes if you try.
Tatyana
Why did mine turn purple though? Lol it tastes fine. The only difference I made is I substituted coconut oil for butter.
Maya | Wholesome Yum
Hi Tatyana, I’m glad you liked the taste. Some brands of psyllium husk powder turn purple when reacting with the other ingredients. It doesn’t affect anything other than appearance.
Misty
I seem to have trouble getting the proper wet-to-dry ratio and I think it is because of the size of the eggs. The first time I made this I was at my mum’s and she had medium-sized eggs. Since this recipe calls for large eggs, we used 5 eggs instead and we got the texture pretty similar to the one in the video.
Since then I’ve always used 4 large or extra large eggs and the batter always turns out a bit less thick than in your video. I wouldn’t say runny or pourable, just not as thick as the one you got, so maybe the eggs I’m using are too large.
I have one bread baking right not in the oven and this time I used 3 large eggs instead of 4. I think this time the batter turned out a bit thicker than in your video but I’d say this texture is closer to yours
Between getting a thicker or or less thick texture, which one is preferable? How big are exactly the eggs you use? Where I live they usually come in three sizes (M, L and XL) and I usually get XL because eat poached eggs very often and I like a big yolk for that. maybe I should use L-sized eggs? With my mum we used 5 M-sized eggs.
By the way, I love how simple this recipe is! I love that it uses whole eggs instead of separated since I’m really bad at separating the yolks from the whites, and if you use more whites than yolks then you have to find another use for the yolks and it’s a pain in the neck. I went keto on summer last year and when I decided to start baking my own bread and went looking for almond flour bread recipes, I chose this one for its simplicity
Maya | Wholesome Yum
Hi Misty, Thank you for sharing! I use large eggs (not medium or XL). The video shows the texture so I’d go by that. I’m so glad you like the simple recipe and making this bread.
Misty
Thanks! With XL eggs, I’ve noticed that even with 3 eggs the bread is just a tiny bit eggy. It’s not a problem since I usually toast the slices anyway but I think it definitely has to do with using too-big eggs. Is it because of the big yolks? I’ll definitely try with L-sized eggs next time, instead of M or XL
Becky
I just made this bread and I can’t believe how “real” it tastes!! It tastes so good and even hubby approves. Thank you for sharing the recipe.
Maya | Wholesome Yum
Thank you so much, Becky! I’m so glad to hear that.
Patty Oliver
This tasted really good but didn’t rise. I followed the recipe exactly. It is like 1 inch thick. What did I do wrong? I didn’t use gf baking powder, just regular…does that make a difference? It is not out of date.
Maya | Wholesome Yum
Hi Patty, Sorry you had issues with the bread rising. It doesn’t rise as much as regular wheat bread, but usually should be more than an inch thick. Mixing well once all the ingredients are combined can help create air bubbles. Hope you still liked it!
Barbara Martin
I don’t have psyllium husk powder. I do have xanthan gum. Do you know if that will work?
Maya | Wholesome Yum
Hi Barbara, No, not for this recipe. You can try my other keto bread recipe that uses xanthan gum.
Jean
I just made this bread and I love it!!! I couldn’t find psyllium husk powder at Trader Joe’s today, so I substituted flaxseed meal. It was absolutely delicious.
I’ve been on a low carb diet since the end of January, and thought I’d never be able to have a decent tasting slice of bread again. It has been quite an education, learning about the variety of food one can have when counting carbs.
Maya | Wholesome Yum
Hi Jean! I am so happy you loved the bread. Yes, there is a lot to learn when counting carbs! Thanks for stopping by!
Patricia Clayborn
Can I make this with oat fiber instead of psyllium powder?
Maya | Wholesome Yum
Hi Patricia, No, I don’t think that would work. Psyllium powder creates a chewy consistency to mimic regular bread, and acts as a binder. Oat fiber would not have the same effect. Some people have said they have had success with ground flax seed meal, so you could try that.
Joanne tabone
Can I use this recipe in a bread maker? Would use the gluten free option feature.
Maya | Wholesome Yum
Hi Joanne, I don’t have one so have never tried that. Let me know how it goes if you do!
Janet Metzger
Just made this bread and it was wonderful! Followed the recipe exactly and made sure my baking powder was fresh. It rose exactly as pictured and sliced up like a dream. My whole family loved it! Thank you.
Janet xx
Maya | Wholesome Yum
Hi Janet! I am so happy you loved the bread! I often have to check the expiration dates on my baking powder too. Thanks for stopping by!
Susie Redmond
I’m so excited to have found your site. I thought that I’d never have bread again; you’ve made healthy eating for bread lovers possible!! Delicious!! Bless you!
Maya | Wholesome Yum
I am so happy to hear that, Susie! Thank you!
Judy
I substituted ground flaxseed for psyllium powder. Was great.
Maya | Wholesome Yum
That’s great, Judy! Thanks for stopping by!
Misty
If using flaxseed, do you use the same amount as psyllium husk powder? I’ve only ever done this recipe with psyllium husk powder but I’d really like to try it with flaxseed meal as well
Shilpa
What can I use to substitute eggs in this dish?
Maya | Wholesome Yum
Hi Shilpa, unfortunately this recipe requires eggs.
Del
You could try chia seeds. You soak them in water first as per packet instructions then use the gel to in place of eggs, oil and butter according to the packet. Maybe worth a shot.
Liv
Just made it without eggs, works perfectly 🙂 I made a mix of crushed flax seeds and water, plus some egg replacer I bought in the shop.
Maya | Wholesome Yum
Thank you so much for sharing, Liv! That’s great to know.
Jo
How long does this last before freezing or refrigerating? If leftovers should I refrigerate right away?
Thank you!
Maya | Wholesome Yum
Hi Jo, It might last a day or two on the counter, beyond that I would put it in the fridge. I usually refrigerate almost right away, just in case. It does absorb moisture from the air sometimes, so I like it toasted if it lasts longer. You can freeze it, too.
Paula
I made this bread today and am very disappointed in the taste, texture, and color. The crust is brown but the center is an unappetizing purplish gray.
Maya | Wholesome Yum
Hi Paula, Sorry that you were disappointed. The color likely has to do with the brand of psyllium husk powder; some of them turn purple when baking, though this is not harmful. The brand I use is linked on the recipe card and does not turn purple (as shown in the pictures). Regarding taste and texture, I’d love to help troubleshoot, if you can describe what issue you are seeing.
Tim
Hello! What a relief! This is great, and in my opinion, scratches that bread itch craving while low-no carb. It was a touch more “eggy” than real bread in texture though what it lacks there it makes up in flavor.
I did have a question about raising, mine turned out about half as “tall” as the lid pictured. I followed the recipe to a T and used the 9×5 loaf pan the directions called for. Any idea what might have gone wrong? Could I double the recipe to get a taller loaf, one more suitable for sandwiches?
Thanks again, I’ll definitely look at more of your recipes.
Maya | Wholesome Yum
Hi Tim! This might seem strange, but is your baking powder old? Sometimes when baking powder is close to its expiration date, breads and other baked goods don’t rise as well. Thanks for stopping by!
Annette
Fantastic recipe!! Made it this morning. My granddaughter loved it with Kerrygold butter. I had it toasted with over easy eggs. Thank you for sharing!
Maya | Wholesome Yum
Thank you, Annette! Sounds like a perfect way to serve it!
Woody
Any tricks to getting the bread to ‘rise’? I know that yeast needs flour/gluten to work, but will it work at all in this recipe?
Maya | Wholesome Yum
Hi Woody, Yeast works by consuming sugar (either added sugar or sugar in wheat flour), so it would not work with these ingredients. You could try adding some yeast *and* some sugar (knowing that the yeast would consume most of it), but I haven’t experimented with that. Aside from that, mixing the batter well can help create more air bubbles, and make sure you are using fresh baking powder.
Liz
I think I used the right-sized loaf pan, but the bread is, at most, an inch and a half at the thickest part. Does it work to double the recipe and make a thicker loaf? Would adding more baking soda help?
Thanks!
Liz
Maya | Wholesome Yum
Hi Liz, Low carb bread doesn’t rise as well as one made with wheat flour, but it shouldn’t be quite that short. Some factors that might contribute include the age of your baking powder and how well the batter is mixed – the mixing process helps create air bubbles. Also, did you use baking soda or baking powder? They are not the same. Baking soda needs something to interact with, in this recipe I use baking powder. More baking powder *might* help, but is risky because using too much can cause it to fall even more flat.
Kirstin
Can you freeze this bread?
Maya | Wholesome Yum
Hi Kirstin, Yes, you can!
Lynne Erwin
Tried this with the smaller amount of psyllium husk powder, and butter rather than coconut oil, and am happy with the results. Husband has been told no sugar, pasta, potatoes or bread, but his doctor said this would be ok. SO thank YOU!
Maya | Wholesome Yum
Thank you, Lynn!
Marie
Do you know the sodium content?
Maya | Wholesome Yum
Hi Marie, unfortunately, I don’t have that information readily available. If you put the ingredients into an online nutrition calculator you should get a better answer.
Cynthia
Has anyone had a chance to substitute the eggs in this with chia or flax eggs? Thanks!
Maya | Wholesome Yum
Hi Cynthia, I haven’t tried, but I thought someone mentioned it in the comments somewhere. Let us know how it goes if you give it a try, too.
Minerva Brewer
Your low carb bread recipe is the bomb! My husband loves it. The texture is very close to regular bread. Except for making grilled cheese, because the bread absorbed the butter leaving the texture undesirable. We recommend this recipe for anyone who is looking for easy and delicious bread. Thank you so much.
The Brewers
Maya | Wholesome Yum
Thank you, Minerva!
Leah Prescott
Thanks so much for this recipe! My eleven year old daughter is struggling with diet changes and losing so many favorite foods along with her tummy hurting at the same time. This bread was a life-saver and mood booster for both of us! I couldn’t believe how easy it was. I’m so glad I found it and can’t wait to check out your other recipes!
Maya | Wholesome Yum
Thank you, Leah! Glad I can help!
Krisztina
Thank you for this bread recipe Maya! It helps me a lot on my low carb journey. I love this bread!
Maya | Wholesome Yum
Thank you, Krisztina!
William Dotson
Tried this bread and loved it.
Maya | Wholesome Yum
Thank you, William!
Marcella Rice
Why do we have to use solid coconut oil and melt it when there is liquid coconut oil ? They both are pure coconut oil.
Maya | Wholesome Yum
Hi Marcella, They are not the same. Coconut oil that is liquid at room temperature is more refined and behaves differently in baking. The measurement when solid vs when liquid is also different. This is why the recipe says to measure it solid first, then melt it. It will have a different volume after you melt it. Hope this helps.
Misty