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
Lutisha Hill
0I tried this bread and it turned out Wonderful. I only had one slice. My question is about storing it and how long can I keep it.
So thankful for you posting. I am starting Keto and will need bread, Great!
Wholesome Yum M
0Hi Lutisha, This bread will store well at room temp in a paper or parchment bag for about a week. Any longer and it will need to either be stored in the fridge or frozen. Check out the section called, ‘How to Store Almond Flour Bread’ for more information.
Christine
0Can you sub flaxseed meal for the pysillum husk or leave it out altogether?
Maya | Wholesome Yum
0Hi Christine, You can get the flax bread recipe version here.
Arwen Sunderland
0I scrolled down through the comments but didn’t read them all. Can you turn these into rolls?
Wholesome Yum M
0Hi Arwen, I have not tested that. They may turn out well if baked into ramekins, but I’m not sure they would bake well on a flat baking sheet. I do have this recipe for Fathead Dinner Rolls and Cheddar Bay Biscuits if you are interested.
Vicki Morrison Goble
0Best no-wheat bread I’ve tasted so far. I have two questions;
1. Can the recipe be doubled with no ill effects? I don’t have small bread pans and would like to make larger loaves unless that doesn’t work.
2. The look of the bread makes me keep expecting something sweeter. Have you tried adding honey? If so, does it work okay?
Wholesome Yum M
0Hi Vicki, I am glad you enjoyed the bread recipe! I haven’t personally tested doubling this recipe for a larger loaf, but other readers have commented doing that with good results. We don’t use honey on this site, so I don’t generally recommend using it at all. If you would like to add a sweet element, then perhaps add a little dry sweetener to the recipe? Erythritol would work if keto, or table sugar or coconut sugar if you are just gluten-free but not sugar-free.
Kathy
0Recipe was good. I added 1 tbsp each of chopped sage and rosemary, plus same amount of olives and pumpkin seeds. Your site is driving me nuts, all those ads jumping around.
Wholesome Yum M
0Hi Kathy, I am glad you enjoyed the recipe! I do offer a plus version of the site, which is built without ads. It comes with several other fun perks too! You can read more about it here: Wholesome Yum Plus.
Nick
0Just finding the recipe was a challenge that I nearly gave up on. Whilst some of the preamble can be useful, what I really wanted to see was the recipe. Surely that should be the first item of interest. The metric units don’t seem to work ( I tried Safari and Firefox). Couldn’t find any sign of the video. Am now going to try the recipe and hope to post a really positive comment soon after
Wholesome Yum M
0Hi Nick, Please empty your cache and restart your browser. Please let me know if you continue to have issues. Thank you!
Paulina Klein
0I loved this recipe! it tastes great! thank you =)
SavannahJ
0Hello!
I would love to try your keto bread recipe in my bread maker but have a question. Do I line the bread maker pan with parchment paper or use something to prevent sticking? When making regular breads in the past, it was not necessary but now I need to go low carb. Thank you for this recipe as well as so many others I am looking forward to trying!
Wholesome Yum M
0Hi Savannah, I don’t believe there is a way to line the pan of a bread machine. The pan should be non-stick, that’s really the best you can rely on for an all-in-one type solution like a bread maker.
Lynne Thomas
0Would this also work well with yeast added to it?
Wholesome Yum M
0Hi Lynne, I have not personally tested this recipe with yeast, however, other readers have commented that it works. Please let us know it turns out if you decide to try it!
Heather
0My bread is in the oven! Can’t wait to try it!
Question?
How many slices do you cut this loaf into to get 2 net carbs per slice?
I added 14 net carbs for the whole loaf…so if we cut 7 slices that makes 2 net carbs each slice.
So can I assume if we cut more slices ( I like thin toast slices ) that I can reduce the carbs by whatever number of slices I cut my loaf?
Thanks
Love your recipes Maya!
Wholesome Yum M
0Hi Heather, Hmmm… I’m not sure our math aligns. I get 18 1/2″ slices of bread at 2 net carbs each.
Sarah
0Is it possible not using baking powder for this recipe?
Wholesome Yum M
0Hi Sarah, Unfortunately not. The bread won’t rise without the baking powder.
Lane
0Sarah- Not sure if you’re asking for the same reason, but I was concerned about the corn in the baking powder (My friend has a corn allergy). If that’s your concern, you can make your own using 2 parts cream of tartar, one part baking soda, and one part starch (I used arrowroot). This makes a direct sub for the baking powder.
Charlie hynd
0Great recipe, my loaf was just a bit flatter than the one shown but I did add a quarter cup of desiccated coconut to mix.
The bread slices well tastes great and works with thin slices of meat, cheese, smoked salmon, peanut butter.
I will make one of these loaves weekly as I work to reduce weight after being assessed as pre-diabetic.
Dan Ciriani
0I love this recipe! I couldn’t find psyllium husk so I substituted with milled flaxseed. The bread is delicious. One slice keeps me going for hours.
Paul Gardner
0First, texture and flavor were wonderful. My only concern/question is what I might have done wrong because the bread did not rise at all. I made your pound cake and it rose beautifully but this didn’t. Please advise
Wholesome Yum M
0Hi Paul, First thing to check is that your ingredients are all fresh and within their expiration. Most commonly, it’s the baking powder that’s out of date. If that is not the case, then I suggest whipping your eggs. You need to get as much as into them as possible to add volume to your bread.
Jill
0I have only one word for this bread WOW!!!!! THIS IS THE BEST
Sonya
0Really good texture and crust and slices well but far too egg. It tastes like eating a well-cooked omelette and gets worse when it is toasted. Lose the eggyness and it would be great.
Neha
0Hi, I have just made this and it’s beautiful (I substituted coconut oil for butter and Psylium Husk for Xantham Gum). Is there a way I can use less saturated fat? Would it be possible, for example, to substitute the oil/butter for avocado or something else? I can’t afford to waste almonds right now so I thought I’d ask before trying it out!
Wholesome Yum M
0Hi Neha, Avocado oil may work, but I have not personally tested the recipe this way.
Michael Bailey
0For those of us less accomplished with the desired “feel” of the cooked crust, could you tell me the internal temperature (instant digital thermometer) at which the bread is fully baked?
Wholesome Yum M
0Hi Michael, Do the toothpick test, if it comes out clean then let it continue baking for another 10 minutes. See the ‘How to Make Sure Your Low Carb Bread Recipe is Done’ for more details.
Roxana
0Made this bread in the bread machine, quick setting and dark crust. Unfortunately to me it tasted too much like egg. My mother on the other hand liked it. Thanks for the recipe!
Jane
0Hi, I like a lot of other people cannot access the video, there is nothing to tap on and there is no setting in Chrome that allows you to change from ‘reader mode’. I’ve tried on my tablet, Chromebook and a Windows desktop PC all running Google Chrome. It’s a shame as I was intending to sign up but there’s no point if the videos don’t work. 🙁
Wholesome Yum M
0Hi Jane, I am sorry you aren’t able to view the video. It sounds like you may have some software installed that would prevent videos from populating.
DM Trolan
0I couldn’t find the video either so I went to Youtube searched for Wholesome Yum and found the videos. However, The vids are high speed with no narrative but they will show how the ingredients are assembled.
Linda
0I just made this today and all I can say is WOW!! It was so very good! My neighbor came over and wanted to try it—she loved it too!!!! Thank you so very much for sharing with us!!
charles
0Great recipe, I changed 1/2 cup of almond for coconut flour, we just had our first fried eggs since we started keto
Joan Ferre
0Hello, I am excited to try your recipe for this bread. I can’t use anything coconut, what can uses instead of the coconut oil? Also I am unable to find the tag to tap on the videos. What does it look like and where exactly is it?
Wholesome Yum M
0Hi Joan, You can use butter in place of the coconut oil in this recipe. The video is located directly above the recipe in the recipe card. If you cannot see it, please make sure you are not viewing the website in ‘reader mode.’ You can verify this in your internet browser settings.
Linda Ann
0Hi Maya,
Do you think ground-up chia seeds would work as a substitution for the psyllium husks? It is what I have on hand and it is more than an hour away to go to a shop where I could procure the psyllium husks.
Thank you.
Linda Ann
Wholesome Yum M
0Hi Linda, I’m sorry that won’t work. Some readers have reported success using flaxseed meal instead, but not chia.
Kay
0Yasss, finally a bread that turned out right!!! This recipe is good and it didn’t turn purple. I used my air fryer and it cooked evenly. Thank you so much.
Brenda Cassel
0Best bread ever!
Janet
0Very good. Lots of important information. Thank you!
krissy
0Is it possible to replace the eggs with flax eggs?
Wholesome Yum M
0Hi Krissy, I have not personally tested this, but other readers have reported having success with using flax eggs in this recipe.
Tonya
0OH MY GOODNESS!!!! This is awesome! I can not tell you how happy I am that I found this recipe. I think I could have cooked it a little longer since I only did 60 min. but its still the best keto bread I have ever made. The only thing I added was a small amount of Bagel seasoning into the recipe and took out some of the sea salt to compensate. I think next time I will also put it on top before I bake it. Thank you so much! I just made homemade strawberry Jam and almond butter and I cant wait to have PB&J tomorrow! My husband will not eat it because he is afraid of the psylum husk giving him diarrhea, but I’m glad I don’t want to share anyway! LOL
Kay
0Hi how do you ensure you don’t get the purple coloring?
Wholesome Yum M
0Hi Kay, Certain brands seem to cause the purple color. This is the brand of psyllium husk I use.
sasha
0it does not take form in the bread machine
Shannon
0What happens is I eliminate the psyllium husk altogether? Or what substitute could I use instead?
Wholesome Yum M
0Hi Shannon, The psyllium husk is what gives the recipe its bread-like texture. The recipe will work without it (plus a little extra almond flour to compensate for the psyllium), but it will be denser and less pliable. If you would like to try a substitution, some readers have reported success subbing the psyllium for flaxseed meal. Best wishes!
Nakitta
0I have whole psyllium husk, can I use that?
Wholesome Yum M
0Hi Nakitta, Whole husks won’t give the same end result. Run your whole husks through a food processor to powder them and it will work.
Helga
0This is fantastic! Took 3 minutes to mix (I just used a fork) and 1 hour 10 to bake through- and it’s so tasty and slices so well. The only thing I substituted was I didn’t have the husk stuff so I used flax. But so easy and just delicious.
Meg M
0I made this bread, substituting butter for coconut oil and finely ground flaxseed for the psyllium husk. It turned out perfectly! My first foray into keto baking and I loved how it had that hearty brown bread feel to it. Will make this again!
Amy
0What if I don’t have Psyllium husk powder?
Wholesome Yum M
0Hi Amy, This recipe needs the psyllium. If you don’t have any on hand, then I suggest trying my similar Flaxseed Bread.
terry
0Great recipe! I yeasted it and it came out beautifully –just used that 1/2 cup warm water with the yeast. I had to fight the regular-bread-eating family off! 🙂
April
0Hey Terry, how much yeast did you use?
bardos
0Could not find any video on this page
Wholesome Yum M
0Hi Bardos, The video is in the recipe card. If you can’t see the video, check your browser settings to make sure you aren’t viewing the website in ‘Reader Mode’.
Maureen VanHook
0I love the bread. However, I used the exact Psyllium powder suggested and mine still turned out purple. It doesn’t matter to me if the bread is purple … It’s still good : )
Malou Fajardo
0Can I add instant yeast?
Wholesome Yum M
0Hi Malou, I have not tested this recipe with yeast. Please let us know how it turns out if you decide to try it. You might like my keto dinner rolls which use yeast.
Richard
0I literally followed this to a T and the mixture was a soupy mess…
Wholesome Yum M
0Hi Richard, I am sorry this recipe didn’t work out for you. The mixture is more like a batter than traditional dough. Did you happen to watch the video for the recipe to get a visual on what it should look like?
Stephanie
0Other recipes that call for psyllium husk say you can use a couple more TBS of Almond flour instead. Can it be done with this recipe?
Wholesome Yum M
0Hi Stephanie, Psyllium Husk gives the loaf a more bread-like texture. If you don’t have psyllium husk powder, you can try my similar flaxseed bread recipe instead.
Canadian Princess
0I tried the almond loaf tonight and it was good. It does not rise like the wheat loaf and a tad heavier. For the first try, this was good. Now I do not feel deprived any more. Mine came out slightly darker than your photo too. I also followed your recommendation and baked at 325 instead of 350. It was baked in one hour.
Kim
0So, you can use a 1/4 butter solid, then melted as a sub for coconut oil? Also, a tip regarding size of the loaf. I bake with yeast breads some and getting an 8.5×4.5 pan makes all the difference in the height of the bread. It might be a better size for this bread. Thanks! Can’t wait to try this!
Wholesome Yum M
0Hi Kim, Yes that’s correct. You can use butter in place of coconut oil. Measure solid, then melt for use in the recipe. Enjoy!
Paul Dupuis
0I have made this quite a few times. The last time I used two beaten eggs and for the other two, I substituted egg white with cream of tartar and beat it until it was meringue and then folded it into the finished batter. Made my loaf twice as high.
Paul
Kim
0Thanks for the tip, Paul. How much egg white/cream of tartar did you use?
Paul Dupuis
02 eggs with yolk out and 1 teaspoon Tatar
Jennifer
0I have ground flax seeds. Would it be an equivalent substitution (1/4 cup)? Thanks!
Wholesome Yum M
0Hi Jennifer, According to other readers, they are still using 1/4 cup of flax in place of the 1/4 cup of psyllium husk.
Karen
0I just made this today. I love it!! It was so easy. I realized I didn’t have the right coconut oil so used olive oil and it worked. Delicious!
Keto.kutty
0Just tried this today and really liked it! I was glad this recipe needs only 4 eggs as my previous experiments with keto bread making resulted in bread with that excessive eggy flavor. I used a slightly toasted almond meal and it turned out amazing and soon after I baked it, I tried it with some peanut butter and it was like any other whole wheat bread! Soo good! Saving recipe for repeats!
Gerardo
0Like to ask, in the video you use egg whites and in the recipe ask for egg beaten, why the difference.
Wholesome Yum M
0Hi Gerardo, This recipe uses whole eggs beaten. It is the same in the video and the recipe.
Robyn
0I just bought a breadmaker to make my Keto bread I have been doing the 90 second microwave ramekins but is so much work for one piece of bread I thought the loaves would be more efficient use of time. Would there be any reason to buy a breadmaker to make my Keto breads? Your full loaf recipe seems so simple is there any advantage to breadmaker you say here that some of your followers use breadmakers with this recipe.
Wholesome Yum M
0Hi Robyn, A bread maker is not necessary for keto bread recipes. It doesn’t need to be worked like traditional wheat bread dough, nor does it need to rise or be kneaded. With that said, you can use a breadmaker for this recipe (use the quickbread setting) without any issue. Enjoy!
Jon-Paul Jones
0Can you use olive oil or do you have to use coconut oil. I guess the olive oil would make it a little bit crispier, I am going to print out the recipe and I haven’t tried it yet just thought I would ask first.
Wholesome Yum M
0Hi Jon, This recipe should still work with olive oil.
Daniel Smith
0Can I add some kind of nuts like pumkin, flax, sunflower?
Thanks
Wholesome Yum M
0Hi Daniel, I have not tested this recipe adding seeds and nuts but it should work.
Jodi
0I tried this recipe with a bread maker and in the oven and neither of my loafs of bread look like anything you posted……What did I do wrong???
Wholesome Yum M
0Hi Jodi, It’s possible that the dough could have been overworked in a bread maker. It’s best to use the “quickbread” setting if using a bread maker. I am not sure why the bread you made by hand didn’t turn out. Did you make any substitutions? Are you using fresh ingredients?
Sowmya
0Hi, Can i not add eggs? or replace eggs with something else? or may be just add egg whites?
Wholesome Yum M
0Hi Sowmya, Some readers have reported success with using flax eggs, although it may change the bake time. If you would like to try a recipe that calls for egg white only, check out this one for Easy Paleo Keto Bread.
Paul Otto
0I had no luck with flax eggs. It didn’t rise a bit. It stayed the same height as when I put it into the pan. I used fresh baking powder. I’ll try again today using real eggs. However it tasted great.
Noel Parker
0Maya, Can we substitute powdered egg whites, rather than the dozen egg whites, with the Paleo Keto Bread Recipe, or can we substitute the powdered eggs with any recipes requiring eggs? I have not yet tried this recipe.
Wholesome Yum M
0Hi Noel, I have not tested this, but as long as your powdered egg whites can be whipped into stiff peaks, then it should work fine.
Paul Otto
0Is there any problem with using flax eggs in this recipe?
Wholesome Yum M
0Hi Paul, Other readers have had success making this bread with flax eggs, but the bake time may need to increase. Be sure to keep a close on your bread to see if it needs additional time in the oven.