Free Printable: Low Carb & Keto Food List
Get It NowThis 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.
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!
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,629 Comments
Alice
0Thanks 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
0Hi 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
0Hi, 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
0Hi Alice, Did you bake for the full 70 minutes and do the toothpick test?
Alice
0I cooked for 1 hour 30 mins in bread maker.
Tiffany
0Hi! 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
0Hi 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
0can 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
0Hi 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
0Hi, 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
0Hi 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
0I’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
0Hi 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
0Hi 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
0I used flaxseed instead of psyillium husk. Will let you know how it turned out.
Barb Tornquist
0I am highly allergic to coconut oil what replacement do you recommend?
Wholesome Yum M
0Hi Barb, You can use butter in place of coconut oil.
Colleen M Lusetich
0in the middle of making bread I ran out of sea salt…used Himalayan pink salt. should I be worried?
Wholesome Yum M
0Hi Colleen, No need to worry, your bread should still turn out fine.
Marion Stewart
0Hi, just waiting for the ingredients to arrive. Where in the oven do you put the loaf, please?
Wholesome Yum M
0Hi Marion, Center rack is perfect!
Christina Best
0Great 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
0Thanks 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
0Hi 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
0There’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
0Hi 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
0Any substitute for the coconut oil?
Came out great, but would prefer without that taste of coconut.
Thanks
Wholesome Yum M
0Hi Kim, The best substitution for coconut oil is butter.
Amy Rohl
0I’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
0Hi 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
0Great 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
0Hi Merja, Yes you can use butter instead!
Jacqui
0I love this recipe and have made several times with psyllium husks, not powder. It’s so yummy and lovely texture.
Nevaida
0I 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
0How many carbs per serving?
Wholesome Yum M
0Hi Tracy, Complete nutrition information is found in the recipe card, but 1 slice is 3 net carbs or 5 total carbs.
Judy
0Hi! 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
0Hi 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
0Yummy bread that doesn’t taste eggy!! Really good!
Christine Gurrera
0HI 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
0Hi 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
0Wow 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
0I’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
0Press 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
0Hi 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
0Does it have a strong smell? Mine does. I’m not sure if it’s ok to eat??
Wholesome Yum M
0Hi Jody, Your bread should not have a strong smell. Is it possible you used baking soda instead of baking powder?
Dede
0Where 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
0Hi 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
0I really want to try this..but I only have almond flour, can this be made with just almond flour?
Wholesome Yum M
0Hi 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
0I 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
0HI 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
0Would I use 1/4 c coconut oil that is already in liquid form. Thank you
Wholesome Yum M
0Hi 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
0Delicious thank you!!
Christine Ledig
0We 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
0I’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
0Hi 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
0Hi 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
0Could THM baking blend sub for the almond flour? I
Wholesome Yum M
0Hi 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
0So 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
0I 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
0Love the recipe. However my bread turned dark almost purple. Great texture, taste just a weird color.
Wholesome Yum M
0Hi Kimberly, This is common with psyllium husk. It’s perfectly fine, but some brands do turn purple when baking.
Jin
0Awesome 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
0How much xanthan gum did you use in place or did you use the same amount? Thanks
Charles Brown
0Great recipe, makes wonderful bread for sandwiches. Easy to follow.
Lisa
0Hello. I don’t eat eggs. Is there a good substitute? Thank you
Wholesome Yum M
0Hi Lisa, Other readers have reported success with the vegan eggs you can buy at your local health food store.
Val M
0Made 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
0I 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
0This looks absolutely magical!!
Mimi Vanlandingham
0I 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
0Hi 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
0I 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
0Hi 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
0I 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
0Hi Marie, Either avocado oil or melted butter would work fine.
Beverly Holy
0I 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
0Beverly Holy – did you let it rise at all? Thank you
Joe Oquendo
0My 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
0Hi 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
0Can I use psyllium husk whole instead of powder form?
Wholesome Yum M
0Hi 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
0This 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
0Thank 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
0I 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.