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Free Printable: Low Carb & Keto Food List
Get It NowI first made this low carb bread recipe with almond flour during my Sunday meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I really wanted an almond flour bread that’s closer to a traditional sandwich bread. And this is definitely one of the closest ways I’ve come to a carb-free loaf. I’ve been meal prepping it for years, but recently updated it to use a mixer and the results are even better (more on this below). Make it with me!
Why You Need My Low Carb Bread Recipe
- Chewy with air pockets and a crusty exterior – Although this almond flour bread is not quite as low in carbs as my cloud bread or white keto bread (both are lighter and fluffier), it has a taste and texture closer to regular whole wheat bread. I love the chewy texture and crusty outside!
- Just 5 ingredients – Plus water and salt. And the prep is super fast — you’ll love this recipe if your schedule is packed like mine.
- Low carb and gluten free – In fact, my low carb gluten free bread has only 2g net carbs (and just 5g total carbohydrates) per slice! It also checks lots of other boxes: grain free, paleo friendly, keto diet friendly, and dairy-free.
- Super versatile – This one is one of my favorite low carb bread recipes for everything from avocado toast to sandwiches, plus it freezes beautifully. Many of you loved it so much that I included it in my Easy Keto Cookbook, packed with 100 easy recipes designed for keto newbies, experts, busy people, diabetics, and everyone in between.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – After dozens of tests, this is the only one I use and recommend, because of its superfine grind. Many other brands are more coarse and will give your low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this is ground almonds with the skins). Sorry, coconut flour won’t work in this recipe at all, but you can make my coconut flour bread if you want to use it.
- 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 low carb baking and also makes low carb gluten free bread recipes more sturdy. It 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 great), so I recommend this brand that usually doesn’t do that. If you need a substitute, flaxseed meal is the closest and you can find instructions in my flaxseed bread recipe.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
- 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 in my experience they help the bread rise better. You could try an egg substitute if you need one, but since this almond bread uses quite a few eggs, I don’t recommend it unless you really have to.
- Coconut Oil – I have this unrefined one. You can use refined coconut oil if you want no detectable flavor. Using butter has also turned out well for me. I haven’t tried avocado or olive oil, but other readers have told me they worked for them.
- Baking Powder – I like this brand that’s non GMO and gluten free. Don’t use baking soda, which is not the same thing.
- Sea Salt – For flavor balance.
How To Make Low Carb Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the 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 the eggs. Using an electric mixer (I have this one and love the built-in storage), beat eggs until they double in volume.
- Mix it all together. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water, until all the wet ingredients are well incorporated. The texture will be somewhere between a dough and a batter (so I’m using these terms interchangeably here.)
- Bake. Transfer the batter into a loaf pan lined with parchment paper, and form a rounded top with your hands or a spatula. Bake the almond flour bread until a toothpick comes out clean, the top is dark golden brown, and the loaf develops a very hard crust. Don’t miss my tips below to confirm that it’s done and avoid a gummy texture!
- Let it cool. Lift the low carb bread out of the pan and cool on a wire rack before slicing.
My Recipe Tips
- Bring your eggs are at room temperature before you start. This is important to prevent clumps in your batter.
- A smaller loaf pan works best to make the bread tall enough. I tested this recipe with a larger pan first, but now prefer this loaf pan that’s a bit smaller than most. Plus, it doesn’t stick in case the parchment paper misses some areas. It’s fine if your pan is a little bigger, but your bread won’t be as tall. I don’t recommend doubling the recipe for a larger pan, because this bread has trouble baking all the way through with more dough.
- Use high speed on your mixer. Almond flour and psyllium husk powder are both heavy ingredients, so high speed is important to create enough air bubbles. Your low carb bread can turn out dense if the speed is too low.
- Can you mix it by hand? Yes, but the bread will be more dense. I used to mix it by hand with a spatula, but get a better texture with more bubbles using an electric mixer. If you’re thinking about getting one, I highly recommend this one I have — it has multiple speeds and storage for the attachments.
- Can you use a bread maker? Yes again! Readers in my Wholesome Yum community group have told me they made this almond flour bread recipe in a bread machine. I recommend the “Quick Bread” setting with this dough, or the “Gluten Free” setting might also work.
- The eggs should double in volume. This is harder to achieve by hand, but with a mixer it’s easy. (See why I recommend the mixer?)
- Fresh baking powder is crucial here. It’s always a good idea anyway, but it’s especially important for this heavier dough.
- Note on dense texture and rising: First, reality check! This bread will not be as tall or as light as one made with white flour. But it should look like my pictures here, with air pockets and oval shaped slices. Several of my tips above are specifically to prevent it from being super dense or flat.
- This low carb bread will look done before it actually is. If you take it out too soon, it can collapse, and worse, it will be gummy inside. You can insert a toothpick to check, but continue baking for at least 10 minutes past that point. I also use the crust to check — it should be very hard and crusty when it’s done, not just golden. And 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.
- Resist the urge to slice right away. Again, it’ll be gummy inside if you do! I usually bake it at least a day before.
- Wondering why your bread turned purple? This can happen with some brands of psyllium husk powder. It’s perfectly fine to eat. But like I said above, this brand I use doesn’t do this as often.
- Want to mask the flavor of psyllium husk powder? I don’t mind it, but if you’re not a fan, recently I’ve found that adding a tablespoon of Besti sweetener to the dough gives it more balance, without changing the texture like some sweeteners do.
- Don’t wrap it in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. I recommend parchment paper and a bread box (I have this one). Sometimes it still gets a little damp or gummy with time — pop it in the toaster to fix that.
More Almond Flour Bread Recipes
Low carb bread recipes are my specialty, and I use almond flour for them most often. Try some of my others to see which you like best:
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is my best low carb bread recipe for a chewy texture and crusty outside. Just 5 ingredients and 2g net carbs!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 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.
Maya’s Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
- Tips: Check out my recipe tips above to help your bread rise properly with air pockets, and avoid a gummy, uneven, or dense texture. I also have options for making it in a bread maker or by hand without a mixer.
- Note on loaf pan size: I originally made this recipe in a 9×5 loaf pan, but I now recommend this size for a taller loaf.
- Store: To avoid trapping moisture and ruining the texture, wrap your low carb bread in parchment paper (not plastic) and store it in a bread box. It will keep in the counter for 3-4 days or in the fridge for up to a week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or drying further into croutons). If it gets damp or gummy, toast it to restore the texture.
- Freeze: A zip lock bag is just fine for the freezer. I like to freeze slices with parchment paper between them, so they don’t stick together. You can toast them from frozen, and they’ll be good for at least 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Bread Recipe
1,747 Comments
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.
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.
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.
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?
John
0Came out good. I do think 18 slices per loaf is a bit optimistic….
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.
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?
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.
Wholesome Yum M
0Hi Angela, No, I’m sorry that will not work.
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!
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.
Wholesome Yum M
0Hi Alicia, What are you looking to sub in this recipe?
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.
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.
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.
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!
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
Jacqui
0I love this recipe and have made several times with psyllium husks, not powder. It’s so yummy and lovely texture.
Wholesome Yum M
0Hi Merja, Yes you can use butter instead!