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. 🙂
1,631 Comments
Hezakiah S Levinson
0To many ads blocking finding the recipe. Love to try it IF I could see it.
Wholesome Yum M
0Hi 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
0This is great!!!
Lisa
0I 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
0Hi Lisa, This recipe uses 4 whole large eggs. The eggs are already beaten in the video, which may have caused confusion.
Al Garrido
0Do 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
0Hi 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
0Hi; 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
0Hi Betty, I have not tested this. Please let me know how it turns out if you decide to try it.
Mo
0Hi do you think xanthan gum would work in place of the baking powder? And olive oil butter in place of coconut oil? Thanks in advance.
Wholesome Yum M
0Hi 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
0can’t view video I have taped on every picture and do hove a place in browser to turn off browser reader mode
Wholesome Yum M
0Hi 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
0The 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
0I spent 1/2 hr trying to find where to tap on video and taped 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
0Hi 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
0I 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
0Hi 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
0Thank 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
0Is it possible to substitue all of the eggs with flex meal? I do not eat eggs.
Wholesome Yum M
0Hi Vanita, Yes that should work fine, but you may need to adjust the bake time.
Umair
0Thanks 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
0Hi 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
0How runny or stiff should the batter be.
Wholesome Yum M
0Hi 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
0Just 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
0Just 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
0I 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
0Hi 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
0Can the water be replaced with heavy cream in this recipe? Thank you!
Wholesome Yum M
0Hi Emma, No, please use warm water. Heavy cream will change the final texture of the recipe.
Mimi zainal
0Hi… Is it ok if I use olive oil instead?
Wholesome Yum M
0Hi 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.
Sarah Celine
0I have made this bread several times and it’s delicious but I just can’t get it to rise!!! I checked my baking powder is not expired. I used butter instead of coconut oil but otherwise I followed the recipe to a T. I even experimented with adding some yeast and that didn’t help it to rise. I am mixing as hard as I can by hand but I’m wondering if this requires an electric mixer? Any tips are appreciated!!! 🙂
Wholesome Yum M
0Hi Sarah, You want to create as many bubbles as possible in the batter. You could probably do this by hand, but you may get the best results with a mixer.
Dorothy Price
0I 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
0I 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
0Hi, 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
0Hi Dana, Yes that will work fine.
Lynn B
0Delicious! 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
0Hi 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
0Came out good. I do think 18 slices per loaf is a bit optimistic….
Sabrina
0Thank 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
0I 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
0Hi 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
0I’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
0Hi 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
0Thanks, 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
0What 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
0Hi Melik, The psyllium husk powder gives the bread a crumb and texture that is similar to wheat flour bread.
Jen
0Hi
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
0Hi 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
0Hi,
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
0Hi 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
0Hi 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
0Hi 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
0Loved 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
0Hi 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
0This recipe is FANTASTIC! Easy and delicious!
Tara
0Is there anything I can use to substitute for the Psyllium husk powder?
Maya | Wholesome Yum
0Hi Tara, If you don’t have psyllium husk powder, you can try my similar flaxseed bread recipe instead.
Karen
0Your 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
0Hi 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
0I 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
0Hi Zofie, If the mixture is similar but slightly thicker it should be fine.
MidwestAhma
0Thanks 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
0Hi 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
0Is 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
0Hi 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
0Help. 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
0Hi 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
0I 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
0question: Psyllium powder is Metamucil, or Metamucil is psyllium powder. Does that mean I could sub Metamucil here?
Wholesome Yum M
0Hi 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
0I 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
0Hello, 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
0Hi 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
0Thank you for sharing your recipes!
Can I replace the psyllium husk with xanthum?
Wholesome Yum M
0Hi Angela, No, I’m sorry that will not work.
Natalia
0Made 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
0Hi Natalia, Did you use baking soda or baking powder in the recipe? Baking soda would definitely give your bread an ‘off’ flavor.
Catherine Smith
0Hey! 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
0Hi 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
0Hi, I just made the bread following instructions but the bread doesn’t grow. It’s very flat.
Wholesome Yum M
0Hi Alejandra, Expired baking powder is usually the culprit to flat bread. Make sure yours is within its expiration date.
Naleta Porter
0I 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
0Wow, 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
0My 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
0Hi 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
0Hello! 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
0Hi Alicia, What are you looking to sub in this recipe?
Bee
0Hello!
May I ask if it is possible to replace coconut oil with canola or olive oil?
Wholesome Yum M
0Hi 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
0Hi, 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
0Hi 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
0Mine didn’t rise. Maybe my baking powder was bad? It was so flat! HELP!!
Wholesome Yum M
0Hi Stacey, Baking powder is a common culprit. Be sure to check the expiration date.
Miren Lacson
0What can you substitute for physllium husk?
Wholesome Yum M
0Hi 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.