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This low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I wanted to create an almond flour bread that is much closer to a traditional bread. This is one of the closest ways I’ve come to a carb-free bread loaf. Although almond flour bread is not quite as low in carbs as cloud bread or my white keto bread (both of which are lighter and fluffier), this one is a low carb gluten-free bread that has a taste and texture closer to a whole wheat variety. It even has a crusty exterior!
This one is one of my favorite low carb bread recipes for everything from toast to sandwiches — and will easily fit into your low-carb diet! I’ve been making it for years, but recently updated it to use a hand mixer and the results are even better (more on this below).
Why You’ll Love This Low Carb Bread Recipe
- Chewy with air pockets
- Crusty golden brown exterior
- Neutral flavor (not sweet), like whole grain bread
- Just 5 simple ingredients (plus water and salt)
- Only 10 minutes prep time
- Gluten-free, grain-free, dairy-free, paleo, and keto friendly
- Packed with protein and fiber, keeping you full for longer
- 2g net carbs (and just 5g total carbohydrates) per slice – won’t spike blood sugar!
After dozens of tests, I only make this loaf with Wholesome Yum Blanched Almond Flour. That’s because its fine-milled texture makes each slice taste more authentic than other flours, all while keeping the carb count ultra low. You can truly taste the difference!
Readers also love this low carb gluten-free bread so much that I included it in The Easy Keto Cookbook — my first print book with 100 easy recipes designed for keto newbies, experts, busy people, those with diabetes, and everyone in between.
Ingredients & Substitutions
This section explains how to choose the best ingredients for (almost) carb-free bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – I recommend this one over other almond flours because of its superfine grind. Many other brands are more coarse and will give this low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this form of ground almonds includes the skins).
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in keto baking and also makes low carb gluten-free bread recipes more sturdy. This ingredient is what gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread which is harmless but doesn’t look very appetizing, so I recommend this brand that doesn’t do that. If you want to use flaxseed instead of psyllium, follow this similar flaxseed bread recipe.
- Baking Powder – I always use gluten-free, but any kind will work. Don’t confuse this with baking soda, which is not the same thing.
- Sea Salt – For simple flavor.
- Eggs – 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. Since this almond bread loaf uses quite a few eggs, I don’t recommend egg substitutes. Make sure your eggs are at room temperature before you start, to prevent clumps in your batter.
- Coconut Oil – You can use an unrefined one if you don’t mind a subtle coconut flavor, or a refined coconut oil instead for a more neutral taste. You can also use butter instead, in the same amount. I have not tested using other oils, such as avocado oil or extra virgin olive oil, so am not sure if those would work.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
How To Make Low Carb Bread With Almond Flour
This section shows how to make low carb bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a 8×4 loaf pan with parchment paper and preheat the oven.
- Mix dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat eggs. Using an electric mixer, beat eggs until they double in volume.
- Combine dry and wet ingredients. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water. Mix well to make more air bubbles.
- Bake. Transfer the carb-free bread batter into the prepared loaf pan and form a rounded top with your hands or a spatula. Bake until a wooden toothpick comes out clean and loaf develops a very hard crust (see tips below to confirm that it’s done and avoid a gummy texture).
- Cool. Let the low carb bread cool completely on a wire rack to ensure the right texture. (It can be gummy if you slice it right away.)
- Enjoy. Once it’s completely cooled, slice and enjoy! Use it as a sandwich bread, for avocado toast, or in any recipe that calls for bread!
VARIATION: Want to use a bread maker?
You can! Many of my readers in our low carb support group report you can make this almond flour bread recipe in a bread machine. If you want to use your bread machine, load the dough into your machine instead of a loaf pan and make sure to use the “Quick Bread” setting.
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.
Below are tips to getting the best rise and knowing how to tell if the bread is fully baked.
How To Create Air Pockets In Almond Flour Bread
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:
- Eggs should double in volume. Beating the eggs with a hand mixer until the volume doubles helps create air bubbles in the dough.
- Beat at high speed. A hand mixer is also important when mixing the other dough ingredients, to create as many air bubbles as possible. I used to make this low carb bread recipe by mixing it by hand, which you can still do, but the bread is a lot more dense that way.
- Use fresh baking powder. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is 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. 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. It’s an important marker of the bread being done.
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.
Storage Instructions
Wrap low carb gluten-free bread in parchment paper, not plastic. Store on the counter for 3 to 4 days, or in the fridge for up to 1 week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or low carb croutons).
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.
Can You Freeze Low Carb Bread?
Yes, you can freeze low carb bread for 3-6 months. Slice and place on a parchment-lined baking sheet in a single layer. Once frozen solid, transfer your (almost) carb free bread slices to a freezer bag. (Alternatively, you can freeze in a freezer bag right away with pieces of parchment paper between the slices.) Reheat in the toaster.
More Low Carb Bread Recipes
If you like carb-free bread, you’ll enjoy these other keto bread recipes with easy ingredients and amazing texture!
Tools To Make Almond Flour Bread
- Loaf Pan – This baking pan is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas.
- Parchment Paper – The size is perfect for loaf pans to hang over the sides when making low carb bread.
- Bread Maker – This is not required, but some people want one and my readers have told me that this recipe does work in it, on the quick bread setting.
Easy Low Carb Bread Recipe
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is the best low carb bread recipe with a texture like wheat bread. Just 5 ingredients and 2g net carbs!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8×4 in loaf pan with parchment paper.
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In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
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In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Beat the dry ingredients into the eggs.
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Beat in the melted coconut oil, then the warm water.
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Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
This recipe was originally made in a 9×5 loaf pan, but I now recommend this size instead — it makes a taller loaf.
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,527 Comments
Mara
0I made this bread again; and this time I added a 1/4 of shredded cheese and it came out delicious. I use the recipe with 6 eggs.
Maya | Wholesome Yum
0Yum! I have to try this with cheese in it, that sounds wonderful!
Lizette
0Is the texture eggy?
Maya | Wholesome Yum
0Hi Lizette, No, not at all!
Landry
0Bread is in the oven! Excited to try it 🙂 any tips on storing it? Counter, fridge, etc?
Maya | Wholesome Yum
0I usually store it on the counter wrapped like normal bread. It should last for about a week. 🙂
Wafa
0Maya, Thank You so much for this recipe. I made it as written with your suggestion of 2-3 Tbsp of psyllium husks and I am in heaven! Thank you so much! Being keto has been an amazing thing for me and my health but was truly starting to miss certain foods. This was so good and my family loved it too! Definitely a keeper for me. Thank you again! A quick question- if I halved the coconut oil, would that throw the texture off too much?
Maya | Wholesome Yum
0I’m glad you and your family liked it! It might be too dry with less coconut oil, and that does affect the wet/dry ingredient ratio, but you could try it. Usually I find psyllium recipes to be rather finicky with modifications, though.
Alison
0Hello, I made this bread today using hazelnut flour and it has worked out very nicely. Possibly a stronger flavour than with almond flour but I think it is pretty good. Very quick and easy to throw together too. Thank you for the recipe!
Maya | Wholesome Yum
0Thank you, Alison! I’m glad you liked it!
Sherry
0Hello,
I just got a new oven, should bake everything correctly, it’s calibrated right according to an oven thermometer.
At 60 minutes, the bread showed as done with a toothpick. Removed it from the oven and it sank down the center. I waited 15 minutes. Cut a piece off and it was wet, like not done in the center. I baked it 15 more min and it stayed the same. Is it supposed to be wet/moist like, maybe it’s oily from the coconut oil? If it’s supposed to be completely dry but moist, not wet, then something went wrong.
But the taste was amazing, really very delicious! But I was looking for a gluten free bread I can toast, spread with homemade Nutella, and bananas. I don’t think this one will work if I can’t get it dry to toast.
Thank you.
Maya | Wholesome Yum
0Hi Sherry,
It sounds like the bread needed to bake for longer. Sinking is the first tell-tale sign that it was not finished baking. Even when it passes the toothpick test, the top should get very crusty before removing from the oven. I’ve found that even with the same oven and correct calibration, the exact baking time can vary a bit. Unfortunately, it will not work the same way if you take the bread out, let it cool, cut it, and return it to the oven afterward.
I’m glad the taste was still good, at least. I hope you’ll get the chance to try it again with a longer baking time!
Cathy C.
0I subbed the almond flour out with homemade sunflower seed flour as I am intolerant of almonds. I also copied someone’s idea from watching a youtube video to make it more bread tasting (and smelling) and added one package of Fleischman’s Fast Active Dry Yeast and a 1/2 teaspoon sugar (which the sugar is all consumed by the yeast and helps it rise). I put in 2 whole eggs and 3 egg whites.
It was fast to mix up and get in the oven. Cooked it for 65 minutes and left out to cool for over 2 hours. Cut into 18 slices was 2g net carbs and did rise. Wish I could send you the pictures I took to add to this post.
It was nice with no eggy after taste. It definitely had a nutty type flavour. I may further experiment with this, perhaps adding caraway seeds, or cheese, or various savory spices.
Thanks for a great recipe!
Maya | Wholesome Yum
0Thank you, Cathy! I’m glad you liked it!
Dee
0I have been eating keto for few months and looked up so many bread recipes but yours looked the most doable and convincing. I must say this is the first time I baked bread.. ever and it turned out PERFECT!! I love you for sharing this recipe. I was a little apprehensive though because it looked rather thick so maybe a good point to indicate for new bakers like me. 🙂 Also, can I box and store in fridge (not freezer) for few days? Again thanks! I’ll be sure to try another one of your recipes soon when I am not feeling so lazy.
Maya | Wholesome Yum
0Thank you, Dee! I’m so glad you liked the bread. Yes, you can store it in the fridge or freezer. It’s even fine on the counter for a couple of days, too. I hope you’ll try more recipes!
kristin long
0I just made this. I did two things differently – I used butter because I was out of coconut oil and I made it in a muffin top pan to make hamburger bun sized breads. I LOVE it. This is the least eggy keto bread I have tried to date. Thank you!
Maya | Wholesome Yum
0Thank you, Kristin! Awesome idea to use the muffin top pan, I’ll have to try that myself!
Adam
0Can I substitute vegan eggs, for regular eggs?
Maya | Wholesome Yum
0Hi Adam, I haven’t tried that, it could work. Let us know how it goes if you do.
Diane P.
0I’ve baked 3 loaves of different grain free bread and this is the winner! The bread tastes a little greasy. Can I put less of the coconut oil in? If I use butter instead, does it need to be melted as well?
Maya | Wholesome Yum
0Thank you, Diane! If the bread is a little wet, it may need to be baked for a little longer. You could try reducing the coconut oil, but the bread may be dry. If you use butter, it would be the same amount, also measured solid then melted (just like the coconut oil).
Julia kelle
0Hi, can I replace the almond flour with pumpkin seed flour?
Maya | Wholesome Yum
0Hi Julia, I haven’t tried that, but I think you can!
Nosoyboy
0I have substituted ground flax seed meal and the bread tastes way better, slightly less rise but holds together great.
Maya | Wholesome Yum
0Thank you for sharing! Good to know!
Elaine Treacy
0Hello, I would like to try baking this bread using the “27” option in the recipe. Unfortunately, the recipe does not automatically update. I have had success updating recipes on another website. Would it be possible to reply with the correct amounts for 27 slices? Thank you, Elaine
Maya | Wholesome Yum
0Hi Elaine, Sorry that the serving adjustment isn’t working for you. It works when I try it so I’d like to try to reproduce it – can you please let me know what device you are on and what browser?
In the meantime, here are the amounts for 27 slices:
3 cups Almond flour
3/8 cups Psyllium husk powder
1 1/2 tbsp Gluten-free baking powder
3/4 tsp Sea salt
6 large Eggs (beaten)
3/8 cup Coconut oil (measured solid, then melted)
3/4 cup Warm water
Hope that helps!
Elaine Treacy
0Thank you for the measurements; I’m going to try them out today.
I use an iPad with Safari as the browser.
Elaine Treacy
0Thank you for “27” measurements. I made the bread yesterday and was very pleased. Flavor and consistency are great! I did use egg whites from a carton for two of the 6 whole eggs.
I use an iPad with Safari as the browser.
Maya | Wholesome Yum
0Thank you, Elaine! I’m glad it worked well for you!
Nosoyboy
0I wonder if ground flax seed could sub for the psyllium?
Maya | Wholesome Yum
0I haven’t tried it, but the texture would probably be different. Let me know how it goes if you try.
Amelia Kennedy
0Lovely bread, but I’ve just worked out that it’s cost me a fortune to bake in the UK – £13.50! The almond flour is so much – I buy from Amazon and use half a bag for the loaf. Any idea where I can buy this in the UK? Thanks for the recipe, so easy!
Maya | Wholesome Yum
0Hi Amelia, I’m glad you liked the bread! I usually use and recommend this almond flour.
Bonnie
0Try sunflower seeds – they are about $7 less a pound for me. I grind them in a coffee grinder, and watch for the pieces that don’t grind fully. tho they just add texture, anyway! 🙂 It may be greenish when baked, but still OK!
Carla
0Why not ghee, instead of butter?
Maya | Wholesome Yum
0Hi Carla, The recipe uses coconut oil, and I offered butter as an alternative – but ghee will work, too!
Lara
0My bread has come out black! What did I do wrong?
Maya | Wholesome Yum
0Hi Lara, I’ve never had that happen. It’s hard to say what went wrong without being in the kitchen with you. Was it in the oven too long (or at too high a temperature) and burned?
Clementine
0Just made this fantastic bread, and ate it toasted with avocado and tomato. Brillant!!! First time I’ve enjoyed anything resembling real bread in a while. Thank you!!!
Maya | Wholesome Yum
0Thank you, Clementine! Avocado toast sounds awesome on it.
Donna
0I’ve seen some recipes that call for blanched almond flour and others that don’t. What is required for this recipe? Is it in here and I just missed it? Does it matter?
Maya | Wholesome Yum
0Hi Donna, For most recipes, either one works but the texture is different. Blanched almond flour almost always works better and creates a better texture in baking recipes. It matters less for something like breading. I’d definitely recommend finely ground blanched almond flour for bread. I like this one or this one.
Krystal
0Could any honey or sweetening agent be added?
Maya | Wholesome Yum
0Hi Krystal, I haven’t tried a sweet version of this bread. Honey wouldn’t be low carb, so just keep that in mind. Adding a sweetener should work, but other ingredients would need to be adjusted. You may need a little more of the wet ingredients if using a granulated sweetener, or a little more almond flour if using a liquid sweetener. If you try adding something, let me know how it turned out for you!
Maureen
0I tried this today, it came out dry and didn’t rise much. I think I over baked it.
Maya | Wholesome Yum
0Hi Maureen, Sorry to hear that! If it was dry, you can try reducing the baking time next time.
Debbie
0Hello Maya. I have Yerba Prima Colon Care Formula. Can this be used for the psyllium?
Maya | Wholesome Yum
0Hi Debbie, I hadn’t heard of that so had to look it up. It does say the first ingredient is psyllium husk powder, which is promising, though I don’t know the ratio of other ingredients. It might work, but the texture might be a little different. Let me know how it goes if you try it!
Stef
0How many grams per serving is this?
By the way, this is a great recipe! Actually tastes like bread!
Already dropped 1 kg in 5 days just by eating your low carb bread instead of the ‘healthy’ one from the bakery. I also added some seeds the second time I made it just for a bit of texture which I personally think makes it taste even better 🙂
Maya | Wholesome Yum
0Hi Stef,
Sorry, I never weighed it to find out how many grams per serving it is. A serving is a 1/2″ thick slice.
I’m so glad you like the bread and that it’s helping you lose weight. Great idea to add seeds – I need to try that!
Deb D
0Success!! This was really good. I did make 27 servings and ended up with a nicely rounded bread that, paired with my eggs, was a toasted treat that I figured was long gone since adopting a low carb lifestyle. I won’t be looking any further for a bread recipe.
Maya | Wholesome Yum
0That’s great to hear, Deb! Thank you!!
Pat Stephens
0I tried it this afternoon and it is the best one I’ve tried. I accidentally used a 10×6 pan so it was too flat, but that will be easy to fix. Thanks for posting it!
Maya | Wholesome Yum
0Thank you, Pat! I’m glad you liked it.
Shandelle
0Any suggestions for high altitude? LOL! My bread didn’t rise at all, it’s about an inch and a half tall. Still tastes good but it’s not really possible to use for sandwiches. THANK YOU for your website. I ordered a bunch of stuff through your “store” and I’m loving all the recipes we’ve tried.
Maya | Wholesome Yum
0Hi Shandelle, Sorry to hear that it didn’t rise for you! I don’t live at high altitude so can’t test in those conditions. I’ve read that high altitude baking usually requires reducing baking powder slightly and increasing oven temperature by 15-25 degrees. If your bread rose at first but then fell flat, this could help. If it never rose in the first place, you could try more baking powder and whisking the batter more to introduce more air. I’m so glad that you like the recipes overall though!
Ian McNay (@IanMcNay)
0I heard flax meal or ground chia seeds can do the trick 🙂 I’m going to try it…
Maya | Wholesome Yum
0Hi Ian, Recipes with psyllium husks are typically difficult to make substitutions, but if you made a variation that worked for you I’d love to hear about it!
Tom B
0I’m going to try this recipe this week, but wanted to ask if there is any change for high altitude cooking? I’m above 5,000 feet.
Maya | Wholesome Yum
0Hi Tom, I don’t live at high altitude so unfortunately am not able to test it out. I’m pretty sure you’ll need to increase the oven temperature (try 15 to 25 degrees higher), and reduce the baking powder a bit (try about 2 tsp instead of 1 tbsp). Let me know how it goes!
Steven
0Any suggestions on how to make it rise a bit more? I made it once and while quite tasty it was more of a finger sandwich size.
Maya | Wholesome Yum
0Hi Steven,
This bread is a little more dense than a traditional wheat bread. You could try more baking powder to make it rise a little more, but in general a gluten-free bread still won’t rise as much.
If you just want bigger slices, another option would be to use the same size pan but multiply the recipe by 1.5 (enter 27 in the box under “servings” to automatically recalculate amounts). You’d need to increase the baking time if you do this, since the loaf will be thicker.
Finally, you could also try my low carb bagels or almond flour biscuits for some other low carb bread options.
Mallory
0Can I sub the coconut oil for a different oil? I love how this bread turned out but the coconut taste was pretty strong.
Maya | Wholesome Yum
0Hi Mallory, I’d recommend trying butter instead of the coconut oil (same amount). Different brands of coconut oil vary in terms of how strong the coconut taste is, and also some people can detect it more than others. Butter makes a good substitute, since it’s also solid at room temperature and is a more similar fat compared to vegetable oils.
Tina Wilson
0What about avocado oil? Will that work? What is the significance in the oil being in a solid state at room temp? Thanks! 🙂
Maya | Wholesome Yum
0Hi Tina, Liquid oils just react a little different in baking than solid ones. They are better at trapping air during the baking process. Avocado oil might work, but I haven’t tried it so can’t vouch for the results. Let me know how it goes if you try!
Sarah Lloyd
0I have just started to baking/keto. Every time I make bread, it seems to be far to wet on the inside, kind of like it’s not cooked. I have brand new baking powder and I followed everything perfectly. 🙁 Does it normally come out so moist on the inside?
Maya | Wholesome Yum
0Hi Sarah, It sounds like the bread wasn’t baked for long enough, so try longer next time. The top will be very hard and dark golden before the inside is done. You can also try this recipe for low carb bagels, which is a little less finicky in that aspect.
Sheila Baan Kiess
0Dang Girl! You have nailed it! THE BEST LOW CARB BREAD YET… HANDS DOWN!!
Maya | Wholesome Yum
0Thank you, Sheila! That means a lot!
Ire
0Does this bread toast as well as your English Muffin recipe? One of my complaints with low carb, gluten free bread is when one puts the slices in the toaster, the edges toast/burn, but the middle doesn’t. Do you know what causes this?
Maya | Wholesome Yum
0Hi Ire, It does toast fine as long as it is cooked through enough. The outside will get pretty dark and hard (think crusty bread) for the inside to be done. When the inside doesn’t that, most likely the cause is too much moisture remaining in the center.
Dawna Taylor
0Where do I get the recipe? Does the psyllium cause stomach problems?
Maya | Wholesome Yum
0Hi Dawna, The recipe is on the recipe card at the bottom of the post. Psyllium can cause stomach problems in larger quantities (just because of fiber content), but the amount in this recipe is relatively small, so should be okay.
Rebecca Jones
0I made this but I fiddled with the recipe a bit. I had everything but the psyllium husk powder so I added another teaspoon of baking powder, one more egg, and I used buttermilk instead of water. I made small loaves and they turned out great! Kind of a combo between corn bread and bread in texture but it holds together more like bread.
Maya | Wholesome Yum
0Thank you for sharing, Rebecca! That sounds really good – I need to try that version.
Kristen
0Have you ever made it in a bread machine?
Maya | Wholesome Yum
0Hi Kristen, I don’t have a bread machine, so haven’t tried it. Let me know how it goes if you do!
Lorri S
0I can’t wait to make this! It sounds so easy!!
Maya | Wholesome Yum
0Thank you, Lorri! I think it is!
Vicki Brown
0Have just made this & couldn’t wait for it to cool before trying a piece. This is the best low carb bread I have tasted! Thank you so much
Maya | Wholesome Yum
0Thank you, Vicki! Waiting for it to cool is the hardest part. 😉
Ann Frisque
0How is this paleo when it has baking powder? Baking powder contains corn starch which is non paleo.
Maya | Wholesome Yum
0Hi Ann, You can make your own baking powder if you prefer not to use the commercial kind. Just mix 1 part baking soda, 1 part arrowroot powder, and 2 parts cream of tartar (no corn starch needed). Hope that helps!
Misty
0I actually do this but I omit the arrowroot starch. I use cream of tartar and baking soda in a 2:1 ratio. For this recipe I use 2 tsp cream of tartar and 1 tsp baking soda
Maya | Wholesome Yum
0Hi Misty, Good to know that works – thank you for sharing!
Corrie
0Very excited to try this recipe! Have any thoughts about turning this into cinnamon raisin bread? Would love to hear your suggestions for that.
Maya | Wholesome Yum
0Hi Corrie, What a great idea! I haven’t tried experimenting with that yet. I do have a recipe for low carb cinnamon rolls here that you might like. You could toss some raisins in there, too.
Dave Cross
0I am interested in a low carb ‘hot dog/hamburger ‘ bun recipe.
Chef Dave
Maya | Wholesome Yum
0Thank you for letting me know, Dave! I’ll add that to my list for this summer.
Maya | Wholesome Yum
0Hi Dave, Just letting you know I have a hamburger bun recipe here now: https://www.wholesomeyum.com/keto-burger-buns-recipe/
Kathleen
0Congratulations on this recipe! It’s fantastic. I’ve tried a number of low carb bread recipes, not many of which I’ve bothered to make a second time. Made this one today and it came out beautifully, with a nice texture akin to that of wheat bread. The loaf isn’t very tall but it works and I will make it regularly. Grilled cheese sandwich, here I come!
For those who prefer to weigh ingredients rather than volume measure everything, here are my weights: using Honeyville almond flour, 2 cups is 6.5 ounces; and NOW brand psyllium husk you need 1 ounce. (I have the husks so I ground some to a fine powder in my coffee/spice grinder and measured 1/4 cup of the powder, which weighed 1 ounce or 31 grams. In future, I will just weigh 31 grams of husks into the grinder and know I have the right amount.) A quarter cup of coconut oil, like other fats, weighs 2 ounces.
Thank you, Maya!
Maya | Wholesome Yum
0Thank you, Kathleen! I’m so happy you liked the recipe and will be making it again. I appreciate you taking the time to note the weight conversions – I’m sure they will come in handy for others!
Jane
0Kathleen mentioned that the loaf wasn’t very tall. How would I increase the ingredients to make a taller loaf without changing the flavor. It is excellent in every way! I would just like it big enough to make a sandwich! It makes excellent toast too!
Maya | Wholesome Yum
0Hi Jane, You can try changing the number of servings on the recipe card from 18 to 27. You’ll still get 18 slices that are 1/2″ thick, but they will be taller. It will probably take longer to bake.
Toni
0I’m sorry but I find this bread really unpleasant to taste. I cooked it exactly as described and it LOOKS great.. but the smell and taste of it actually caused a gag reflex. It has a very pungent like nasty almost acidic smell. I was unable to eat more than one bite of it. I’m not trying to be insulting, only honest regarding my results. I wanted to contact you to troubleshoot as suggested but there was no link to do so. If you would rather reply to this via email rather than publishing I don’t mind. I was so hopeful for this bread especially after reading the other comments, but for me it has been a big disappointment.
Wholesome Yum M
0Hi Toni, 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.
Misty
0I changed the loaf size instead of doubling the recipe =) I have a loaf which is shorter but taller and I get bigger slices 😉 Not completely square like sandwich bread but good enough. This is my loaf:
https://assoc-redirect.amazon.com/g/r/https://amzn.to/2GlTr4R
It’s just the RIGHT size for this recipe. In the oven the batter rises right up to the brim. I wish I could send pictures!
Maya | Wholesome Yum
0Thank you for sharing, Misty! The smaller loaf pan is a great idea. If you have Instagram, you can post a picture there and tag me @wholesomeyumblog or use hashtag #wholesomeyum. 🙂
Dana
0I found when I use new fresh baking powder the bread rises substantially more.
Sean
0Hi, I am about to try your recipe, I know I come from a strange land – Australia!, but could you show imgredients in metric – weight as well – much easier than cups…
Miz Tina
0I was wondering this too. Is the psyllium husk a must to make this work?
Maya | Wholesome Yum
0Yes, the psyllium husk powder is required for this recipe. I try to provide alternatives or substitutions where possible, but in this case other ingredients won’t have the same effect. The psyllium husk powder gives this a true bread texture. You could possibly reduce the amount a bit, but not remove it altogether. I hope you get the chance to try it!
Connie Reading
0I just ordered the psyllium husk from Amazon, can’t wait to make this bread.
Maya | Wholesome Yum
0Hope you like it!
Jan
0This looks great! I can’t wait to try it!
Maya | Wholesome Yum
0Thank you, Jan! Hope you like it!
Tanisha
0What can replace the almond flour? I’m allergic to almonds.
Maya | Wholesome Yum
0Hi Tanisha, Sunflower seed flour should work in the same quantity (you can buy it here). I haven’t tried it for this recipe, but it does often work as a good almond flour replacement. The only thing to keep in mind is that the bread may come out green in color – sunflower seed flour tends to do this when baked – but it doesn’t affect the taste. Let me know how it goes if you try it!
Denise
0Can this be toasted and maintain taste?
Maya | Wholesome Yum
0Absolutely! I actually like it even better toasted.
Linda Smock
0What is a good substitute for real eggs if someone is allergic to the yellow in eggs? Flax seed or egg whites?
Maya | Wholesome Yum
0Hi Linda, Egg whites should also work. You can replace the 4 eggs with 8 egg whites instead. The bread will rise a little less without the yolks, so I’d add another teaspoon of baking powder, too.
Jenny Sherman
0I’m making mine with chia egg recipe! I’ll see how it comes out!
LaurenKellyNutrition
0I can’t wait to try this recipe! I am not familiar with psyllium husk powder, can it be replaced for something else?
Joy Pugh
0Hi, This is a real easy recipe to follow, smelt good while cooking, tastes lovely, but the color was worrying … purple? Is this right?
Maya | Wholesome Yum
0Thank you, Joy! I’ve heard that some brands of psyllium husk powder turn purple when baking, but it shouldn’t affect flavor and is fine to eat. Hope you liked the bread!
Raj
0I used SAT ISABGOL (PSYLLIUM HUSK ) from Indian industry which is in business over 60 yrs, and my loaf came exactly like in Maya’s pictures. Next loaf I’ll use 2 tbsp of psyllium husk instead of 1/4 cup.
This recipe is great for diabetics, I had 2 slices with egg whites for breakfast and checked my glucose levels within 2hrs and reading was 89. Super food, super healthy, thanks, Maya.
Good day,
Raj.
Maya | Wholesome Yum
0Thank you, Raj! I’m glad it turned out well for you!
Raj
0Hey Maya,
Yesterday I baked another loaf with 2 tbsp psyllium husk, 1 tbsp flaxseed flour, 1 tsp flaxseeds, 1 tbsp pumpkin seeds, 1 tbsp sunflower seeds, 1tbsp sesame seeds, 1/4 cup warm water, 4 eggs, and 4 tbsp organic coconut oil.
And topped the loaf with mixed dry nuts. This recipe is a keeper. I give you credit for your recipe, I just added few healthy nuts.
Thanks,
Raj.
Maya | Wholesome Yum
0Thank you, Raj! I’m glad you love it and have made it your own!
PL
0I used flaxseed meal and it worked well. Although it is more like a bread for butter and jam as opposed to sandwich bread. Darn tasty, though!
Leslie
0Hands down, this is the very best (and easiest to make) low carb bread!! Huge thanks!!!!
Maya | Wholesome Yum
0I love to hear that, Leslie! I am so happy you liked it!
Andrea Louise Kennedy
0I made this bread with some changes 1/4 cup cocanut flour for psyllium husks, butter for coconut oil, and almond milk for water. I also used double acting baking soda. It is delicious so good in fact that my husband who does do well with new foods loved it. My mother asked me to make this for Easter.
George Fontaine
0I was wondering if there’s a way to make the bread rise more. I used 1 tablespoon of baking powder, what would 2 tablespoons do? Thanks!
Wholesome Yum
0Hi George, that could cause your loaf to collapse. I’d recommend using super fine blanched almond flour and very fresh baking powder. Make sure you mix the batter well to incorporate more air, too. You can also try this keto paleo bread recipe if you’re looking for a more fluffy loaf.