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This low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I wanted to create an almond flour bread that is much closer to a traditional bread. This is one of the closest ways I’ve come to a carb-free bread loaf. Although almond flour bread is not quite as low in carbs as cloud bread or my white keto bread (both of which are lighter and fluffier), this one is a low carb gluten-free bread that has a taste and texture closer to a whole wheat variety. It even has a crusty exterior!
This one is one of my favorite low carb bread recipes for everything from toast to sandwiches — and will easily fit into your low-carb diet! I’ve been making it for years, but recently updated it to use a hand mixer and the results are even better (more on this below).
Why You’ll Love This Low Carb Bread Recipe
- Chewy with air pockets
- Crusty golden brown exterior
- Neutral flavor (not sweet), like whole grain bread
- Just 5 simple ingredients (plus water and salt)
- Only 10 minutes prep time
- Gluten-free, grain-free, dairy-free, paleo, and keto friendly
- Packed with protein and fiber, keeping you full for longer
- 2g net carbs (and just 5g total carbohydrates) per slice – won’t spike blood sugar!
After dozens of tests, I only make this loaf with Wholesome Yum Blanched Almond Flour. That’s because its fine-milled texture makes each slice taste more authentic than other flours, all while keeping the carb count ultra low. You can truly taste the difference!
Readers also love this low carb gluten-free bread so much that I included it in The Easy Keto Cookbook — my first print book with 100 easy recipes designed for keto newbies, experts, busy people, those with diabetes, and everyone in between.
Ingredients & Substitutions
This section explains how to choose the best ingredients for (almost) carb-free bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – I recommend this one over other almond flours because of its superfine grind. Many other brands are more coarse and will give this low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this form of ground almonds includes the skins).
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in keto baking and also makes low carb gluten-free bread recipes more sturdy. This ingredient is what gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread which is harmless but doesn’t look very appetizing, so I recommend this brand that doesn’t do that. If you want to use flaxseed instead of psyllium, follow this similar flaxseed bread recipe.
- Baking Powder – I always use gluten-free, but any kind will work. Don’t confuse this with baking soda, which is not the same thing.
- Sea Salt – For simple flavor.
- Eggs – I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so including them, makes the bread rise better in combination with the baking powder. Since this almond bread loaf uses quite a few eggs, I don’t recommend egg substitutes. Make sure your eggs are at room temperature before you start, to prevent clumps in your batter.
- Coconut Oil – You can use an unrefined one if you don’t mind a subtle coconut flavor, or a refined coconut oil instead for a more neutral taste. You can also use butter instead, in the same amount. I have not tested using other oils, such as avocado oil or extra virgin olive oil, so am not sure if those would work.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
How To Make Low Carb Bread With Almond Flour
This section shows how to make low carb bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a 8×4 loaf pan with parchment paper and preheat the oven.
- Mix dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat eggs. Using an electric mixer, beat eggs until they double in volume.
- Combine dry and wet ingredients. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water. Mix well to make more air bubbles.
- Bake. Transfer the carb-free bread batter into the prepared loaf pan and form a rounded top with your hands or a spatula. Bake until a wooden toothpick comes out clean and loaf develops a very hard crust (see tips below to confirm that it’s done and avoid a gummy texture).
- Cool. Let the low carb bread cool completely on a wire rack to ensure the right texture. (It can be gummy if you slice it right away.)
- Enjoy. Once it’s completely cooled, slice and enjoy! Use it as a sandwich bread, for avocado toast, or in any recipe that calls for bread!
VARIATION: Want to use a bread maker?
You can! Many of my readers in our low carb support group report you can make this almond flour bread recipe in a bread machine. If you want to use your bread machine, load the dough into your machine instead of a loaf pan and make sure to use the “Quick Bread” setting.
Tips For The Best Low Carb Bread
I’m so excited about how delicious and chewy this almond flour bread is! It’s one of my favorite low carb bread recipes, and I want it to be yours, too.
Below are tips to getting the best rise and knowing how to tell if the bread is fully baked.
How To Create Air Pockets In Almond Flour Bread
Almond flour just doesn’t work the same way as wheat flour. But, you can still do everything you can to help this bread rise:
- Eggs should double in volume. Beating the eggs with a hand mixer until the volume doubles helps create air bubbles in the dough.
- Beat at high speed. A hand mixer is also important when mixing the other dough ingredients, to create as many air bubbles as possible. I used to make this low carb bread recipe by mixing it by hand, which you can still do, but the bread is a lot more dense that way.
- Use fresh baking powder. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is Done
It will look done before it actually is! And if you take it out too soon, it will fall and worse, it will be gummy inside. Here are 2 ways to test for doneness:
- The toothpick test. This bread will pass the toothpick test before it’s fully done. So, check with a toothpick and then continue baking for at least 10 more minutes.
- The crust test. Another way to tell is that the top should get very hard and crusty. It’s an important marker of the bread being done.
In general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
Storage Instructions
Wrap low carb gluten-free bread in parchment paper, not plastic. Store on the counter for 3 to 4 days, or in the fridge for up to 1 week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or low carb croutons).
TIP: Don’t wrap this low carb bread in plastic wrap or a plastic bag.
It will trap moisture and ruin the texture. If it gets a little damp or gummy with time, you can pop it in the toaster to fix that.
Can You Freeze Low Carb Bread?
Yes, you can freeze low carb bread for 3-6 months. Slice and place on a parchment-lined baking sheet in a single layer. Once frozen solid, transfer your (almost) carb free bread slices to a freezer bag. (Alternatively, you can freeze in a freezer bag right away with pieces of parchment paper between the slices.) Reheat in the toaster.
More Low Carb Bread Recipes
If you like carb-free bread, you’ll enjoy these other keto bread recipes with easy ingredients and amazing texture!
Tools To Make Almond Flour Bread
- Loaf Pan – This baking pan is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas.
- Parchment Paper – The size is perfect for loaf pans to hang over the sides when making low carb bread.
- Bread Maker – This is not required, but some people want one and my readers have told me that this recipe does work in it, on the quick bread setting.
Easy Low Carb Bread Recipe
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is the best low carb bread recipe with a texture like wheat bread. Just 5 ingredients and 2g net carbs!
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8×4 in loaf pan with parchment paper.
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In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
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In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Beat the dry ingredients into the eggs.
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Beat in the melted coconut oil, then the warm water.
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Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
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Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
This recipe was originally made in a 9×5 loaf pan, but I now recommend this size instead — it makes a taller loaf.
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,540 Comments
Ron
0this bread taste terrible and yes I followed the instructions to a “T”
Wholesome Yum M
0Hi Ron, Sorry this recipe didn’t turn out as expected. I have other bread recipes to try if you are interested. Here is a Flax Seed Bread and Here is a Keto White Bread recipe. I also have a pre-made Keto Bread Mix available.
Rebecca
0First time making this bread and it is simply delicious!
Thanks for the other recipes, can’t wait to make the blueberry bread!
Arden
0Thank you for this recipe. The bread is delicious.
Rebecca
0Can the psyllium husk powder be substituted with xantha gum? If so what would the ratio be?
Thanks Rebecca
Wholesome Yum M
0Hi Rebecca, I’m sorry, that won’t work in this recipe.
Rebecca
0Would you have a bread recipe that xanthan gum would work?
Thanks
Wholesome Yum M
0Hi Rebecca, This recipe for Easy Keto Bread and this recipe for Almond Flour Blueberry Bread both use xanthan gum.
Kirsty
0I really wanted to make this bread, but the recipe does not have any measurements or amounts and there is no set cooking time. As someone who has never made bread before this was very dissapointing 🙁
Wholesome Yum M
0Hi Kristy, All of these specifics for the recipe are located in the recipe card. If you cannot see the recipe card, please check your browser settings to disable any ‘Reader Mode’ or RSS settings you may have enabled.
Sage's mom
0This is my go-to recipe for gluten-free, low-carb bread. I love it so much that I make it every week religiously!
Patricia
0Maya, I love this recipe! I have made it nearly a dozen times in the past few months. The psyllium is key and a brilliant solution to the texture issue. I have also made it with a few small changes and a couple of variations. I prefer mine with avocado oil rather than coconut oil. I also made it with EVO once and grass-fed butter another time. I´ve also made it with a tiny bit of coconut milk, almond milk, or natural sparkling water, and a bit less warm water. I have added a minimal amount of flax, chia, herbs, or sesame seeds a few times. I have enjoyed all the variations. I like to sprinkle a few sesame seeds on top. I love it with little grass-fed butter, avocado, eggs, or sugar-free bacon. I cook a lot and routinely create recipes. I have experimented a lot with gluten-free, keto-type bread recipes, but this is by far my favourite. If you did not like it with coconut oil and moved on, try it with avocado or extra virgin olive oil. You are missing out on a delicious, super low-carb bread. Thank you, Maya!
Liz
0Did you use the same amount of avocado oil? I’m allergic to coconut and was wondering what subs I could use. TIA 🙂
Patricia
0Hi Liz, Just saw this. Yes, I’ve used the exact amount of avocado oil and it was delicious. I have used the equivalent amount when baking it with olive oil or grass-fed butter too. I just prefer this without coconut oil. I did the same for Maya’s ground flax version. Both are always huge hits, and have even delighted quite a few non-keto/low card, bread-eating visitors! Enjoy!
Kathi J
0Hi! My husband is diabetic and therefore needs to lower carbs. I am looking for some good recipes that will be a good substitute for the bread, tortillas, biscuits and pizza crust he is craving. If he (and I) are not used to “keto friendly” bread substitutes, do you think these recipes will be good enough that he (and I) won’t mind the change? I know some low carb and gluten free substitutes are just not palatable for some people who have trouble with the difference in texture, flavor, etc. Thank you
Wholesome Yum M
0Hi Kathi, This is a difficult question to answer. I don’t know you or how you normally eat. Low carb foods are not like conventional store-bought foods, but they are significantly more nutritious, especially to someone who needs to cut carbs. I have great homemade alternatives to all those foods you mentioned – bread, tortillas, biscuits, and pizza crust– but you have to be open to slightly different textures. Also, I have a line of sweeteners, flours, syrups, and baking mixes that will help you to make your transition easier. You can find these at WholesomeYumFoods.com. Best Wishes!
Cheri Lukacs
0Very good recipe. My husband loves it. Good for avocado toast. Thank you for sharing your recipe. It is now one of my favorites.
Joanne L McElhinney
0This recipe is awesome. The 1st time I made it, I had orange flavor psyllium husks. I liked it so much that I had to order regular psyllium husks so I could add everything bagel seasoning. I’m glad I didn’t add the everything bagel seasoning to the orange flavor, though.
Sarah S
0Help! This keto bread is so delicious but I cannot get it to rise! I have read the instructions, tips, and comments and I have tried making it multiple times and still have bread that is barely an inch tall and doesn’t rise at all. I tried it once with yeast even and it didn’t change anything. This last time I tried with an electric mixer instead of hand mixing hoping it would put more air in it like the instructions said, but it didn’t rise any more than before. Any tips please??!!
Wholesome Yum M
0Hi Sarah, Definitely make sure you are using fresh baking powder and psyllium husk powder in the recipe. Also, be careful not to overmix, as that can break down the bubbles you are trying to preserve in the recipe. Only mix enough to incorporate ingredients. I hope this helps!
lucy Bakker
0I was watching the waffle part then I missed it. I have bought the waffle maker as you had suggested but I wanted to see how you filled the waffle maker mine goes out while I am cooking thank you
Wholesome Yum M
0Hi Lucy, Which recipe are you asking about? This recipe does not use a waffle iron.
Leah R.
0Hi! Is there a way to make this bread in a bread machine? What alterations, if any would be needed? Thanks!
Maya | Wholesome Yum
0Hi Leah, Yes, you can do that. I covered this in the FAQ in the post above. Just use the quick bread or gluten-free setting.
Ashley
0Could you add yeast to this recipe so it’ll rise better?
Wholesome Yum M
0Hi Ashley, Yes, you could try that. Yeast would primarily provide flavor, but the height would only slightly increase. If you add active dry yeast, you’d want to proof it first with water and inulin, and after mixing into the batter, cover and place in a warm place to rise for an hour before baking. If you want a taller, more airy bread, I recommend my keto bread mix.
chaim
0Delicious bread- best I made
Do you have any ideas for adding in ingredients to it for people who eat it plain?
Wholesome Yum M
0Hi Chaim, You may be able to fold a small amount of cheese into the batter. Personally, I like adding flax or sesame seeds to the top before baking.
Kim Lamb
0Finally!!! Been wanting bread, but couldn’t find a recipe I liked. This is easy to make and delicious!
Mel E.
0The bread was lovely! I used butter rather than coconut oil. I used an electric mixer to get the eggs nice and fluffy, then added the melted butter. I added that mix to the dry ingredients, stirred in thoroughly and then added the warm water at the end. I wanted to make sure the bread would rise properly, and it did! It rose to about twice the size of the batter. I cooked it at 350 for about an hour and a half. Came out perfect. I’m thinking I might like to add some cheese next time I use the recipe, do you think that would work?
Wholesome Yum M
0Hi Mel, I have not tried adding cheese to this recipe. Parmesan would probably be delicious on top. I think it may work with cheese folded in but would use pre-shredded cheese to even distribute the flavors through the batter.
Ritzel
0It did not rise as much I expected. But it’s ok this is my first time making it. My husband has a craving for bread as he cut off normal bread because he is diabetic. I use vegetable oil instead of coconut oil. Maybe that’s the problem I will keep trying
Wholesome Yum M
0Hi Rizel, I’m glad you enjoyed the bread! You may want to double-check your baking powder and make sure it’s still within the expiration date.
Jo Barben
0My first time making keto bread , so I followed the recipe as closely as possible . I love the results!! If tastes similar to the Irish wheaten bread. As you said I kept needing to add another 5 minutes cook time until crusty and cooked through.
Rashma
0Definitely a 5 star!
Absolutely easy recipe that turns out amazing every time. Added some rye seeds for flavour.
I made a small adjustment of adding 1 – 2 tsp of coconut flour. It helped to reduce the spongy texture that was present without the coconut flour. Be sure to follow the directions and bake through till perfectly done.
Laura Zeller
0I looove this bread! It tastes amazing and is an option when I want a fast snack or something warm and transportable as a breakfast toast. The texture is moist and it has a rich flavour. People I’ve shared it with also appreciate it. The recipe is super quick and only has a few ingredients. Today am making one loaf and a second batch in muffin tins. Really great with herb or flavouring additions sweet or savoury.
Alison
0I have been on keto a couple of times before but I now have diabetes type 2 and this WOE will now for be life.
I used ground golden flaxseed/linseed in place of psyllium husk powder and added a 1/3 cup of whey protein. After looking at other comments, I whisked two of the egg whites and folded them in last and it did rise a little.
After it had settled the next day (I often found keto recipes taste better the next day for me) and tried it I was just awed -WOW real bread, the first time in nearly a year. I could never last on this WOE without help like this. Thank you so much for sharing.
Sandy
0My husband is loving this bread, thanks!
He is wondering if I could add some pineapple to it? Your thoughts?
Wholesome Yum M
0Hi Sandy, Unfortunately, I don’t think this recipe would turn out with pineapple added to it. Not only would it no longer be keto or low carb, but it would also significantly change the ratios of the recipe. If you wanted to give your bread flavor similar to Hawaiian sweet rolls, then you could add pineapple extract, but not the actual fruit.
Sharon
0First time ever to make keto bread. Your recipe is very tasty with a perfect texture. Very easy to make. I took your advice and mixed it with my hand mixer. I used butter instead of coconut oil. I will definitely make this again. Thank you for sharing this great recipe.
Rhonda Wohler
0I made this recipe last night, and it seems to have turned out well. I had some slices this morning with butter, and I really liked it. I have since become quite nauseous… could that be a side effect of the psyllium husk powder? I’ve used psyllium husk in recipes before, but at much lower quantity.
Wholesome Yum M
0Hi Rhonda, Yes, it is likely the psyllium. If you are new to using psyllium or new to using it in larger amounts (i.e. for baking) this can happen. Your body should adjust to it, but it’s best to use moderation when enjoying baked goods with psyllium. Drinking extra water when eating foods with psyllium is also recommended.
Rhonda Wohler
0Thank you!
Genevieve
0I have never baked bread in my life. I can’t believe how easy this was and how well it turned out!! The texture is perfection and the taste is so good. I will make this once a week for myself and family. Thank you so much for sharing this!!
Bart
0I use this recipe to make my own muffins and they taste really great 🙂 I noticed that beating the egg alot with a kitchen machine helps it get the nice muffin texture. I let the kitchen machine make the egg creamy while i assemble and weigh the rest of the ingredients. It really rises alot out of the muffin tin as a normal muffin does. This does not happen if you don’t beat the egg until fluffy.
Back in the day when i made bread like this with another recipe it came out really wet, soggy and eggy and i didnt like it at all.
Pam Smith
0Is there a reason yeast is not used for making this bread?
Wholesome Yum M
0Hi Pam, I have not experimented with adding yeast to this particular recipe. Please share your results if you decide to try it! These keto bread recipes do include yeast Fathead Keto Dinner Rolls and Keto Garlic Cheese Bread.
Caramia Sommers
0Thank you so much! This is a wonderful recipe. So satisfying! This came out perfect the first time! I did what one reviewer said, whip two egg whites with a bit of cream of tartar and stir that by hand at the end. I also used butter. I made two loaves; and the second one I also did what another reviewer said, add one cup of shredded cheddar and 1/4 c. pickle juice. Came out great! I have bread!!! So happy!
Judy G
0Thank you for the recipe! I’ve made it twice since restarting Keto last week (Covid carbs led to unwanted weight gain for husband and self after doing a year on keto with good results. On the last keto diet we chose not to eat anything that approximated bread, to retrain our way of thinking about food. But this time, as I think we are in it for the long haul, I decided to look up some bread and cracker recipes, and found this highly rated one). I made a few small changes on my second try, which I think improved the texture and taste. I ground my Psyllium in our electric spice grinder until it was a fairly fine powder. I also separated 2 of the 4 eggs and beat the eggs whites with 1/8 tsp cream of tartar, and then folded them into the batter right before putting in the pan. I used melted butter for the shortening. I replaced 1/2 of the water in the recipe with finely diced pickled jalapeños and juice, and added about one cup of grated sharp white cheddar. It really is a delicious loaf!
Tam
0Hello. Thank you for posting a keto bread recipe but, unfortunately mine did not turn out great. I did mine in a bread machine and followed the instructions and even used the Now brand Psyllium. My bread came out mushy, purple, and had bits of grainy stuff. Didn’t like the taste too much either.
Wholesome Yum M
0Hi Tam, Sorry the recipe didn’t turn out as expected. Did you use whole psyllium husks or psyllium husk powder? Whole husks will give this bread a grainy texture. The psyllium is also why the bread changed color. It’s perfectly fine to eat, but the color change can happen with certain brands.
Kathy Strabel
0The batter was not firm enough to form a rounded top as directed in the recipe. It was more the consistency of cake batter. I followed the recipe completely, and my eggs were large size, but not super large or jumbo. Just large eggs. I used the correct amount of warm water and other ingredients. And the specified size loaf pan, but the bread did not rise at all. When completely baked, after the toothpick test and verifying the crust was hard, the loaf was still only about 1-1/2″ high. I cooled and then tasted the bread and I can say that it tastes just OK, has a texture similar to conventional cornbread . Maybe the eggs should be separated and the whites beaten and folded into the other batter ingredients? I can’t see this bread being used for a sandwich. I will try it toasted tomorrow morning with my breakfast. If it does not pass muster then, I will have some very nice bird food for the crows!!
Wholesome Yum M
0Hi Kathy, I am sorry this recipe didn’t turn out as expected. If your bread didn’t rise at all then you may want to check your baking powder to make sure it’s still within its expiration date. This bread does not rise like traditional wheat flour bread, but it should still rise. Psyllium husk powder is very absorbent, it should have left you with a thick batter. If it is not thick right away, you can let it sit for a couple of minutes on the counter to let it thicken. Did you happen to watch the video for this recipe? It should give you an idea of the consistency of the bread mixture before baking and the texture post bake.
Rashma’
0Excellent recipe that turned out just great.
After making it a couple of times, I added 1-2 tablespoons of coconut flour. It helped to make it a less ‘’spongy’” in texture.
Highly recommend trying this recipe as originally posted and then playing around with texture afterwards.
Thanks for sharing!
Kay
0Maya, I was wondering if you can use Eggbeaters instead Eggs for making the EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD) Thanks, Kay
Wholesome Yum M
0Hi Kay, Yes, but make sure you are using a fresh carton for the best results.
Masha
0Sadly mine had an off, heavily eggy flavor. : (
I followed the ingredients, measurements and instructions exactly as written, and even used the same brand of psyllium powder linked to in the recipe. My almond flour and baking powder were purchased/opened that same day, and eggs were fresh.
I let it rest overnight and found it inedible as is. I toasted two slices and put a generous amount of butter on one and macadamia butter on the other. Neither could mask the overcooked scrambled-egg flavor.
Even though I threw it in the trash, it did have a lovely crust and sliced up beautifully so I’m tempted to try again with 2 eggs instead of 4. Any other ideas? Thank you!
Maya | Wholesome Yum
0Hi Masha, Sorry to hear you didn’t like this one. While I don’t personally notice a major eggy flavor, palates vary and it might be that this one is just not for you. So far, the best keto bread I’ve ever had has been from my keto bread mix, and while it does use 4 eggs as well, I find it’s much less noticeable there, as the bread rises more and is less dense than this one. Or you might like my keto white bread recipe, which uses primarily whites and is more fluffy.
Catherine lees
0Hi Maya, I love so many of your recipes. I’m diabetic and know when I have had too many carbs so these recipes help me so much. One question though, is there a good substitute for psyllium husk? I tend to get stomach ache when I use it in recipes :O
Many thanks, and Happy New Year
Wholesome Yum M
0Hi Catherine, This recipe heavily relies on the psyllium husk powder for the texture and structure. If you would like to make bread without psyllium, check out this Flaxseed Bread, which produces similar results.
Alisa C Coble
0I just made this and LOVE the taste, I did butter instead of coconut oil and followed some of the tips to separate two eggs and whisk them then fold in, but I made two loaves and cannot get either to rise. What can I do to get this to rise? It’s too flat to really be used as loaf bread. Any help?
Wholesome Yum M
0Hi Alisa, Please check the expiration date on your baking powder. That is a common issue with bread not rising.
Lourdes Winter
0I made this last weekend. This is my 3rd or 4th attempt at making keto bread. Prior recipes I tried included coconut flour, which gave it a flavor that didn’t seem right to me (even though I love coconut), and the textures weren’t quite right. On the other hand, this recipe gave it a nice, nutty flavor, not too different from a VERY expensive (true) keto bread made w/similar ingredients I’d bought recently for $10 for a tiny loaf. I froze the sliced leftovers – can be heated or toasted & served like regular bread. Even tho the loaf is a bit “shorter” in height than a regular loaf, you can’t beat this. Thanks! I love your website!
Trisha
0This didn’t rise for me at all. It also tastes a little grainy. I used regular canola oil – is that the reason? It can’t be the baking powder. I opened it fresh after seeing some of the comments.
I did keep in the psyllium husk powder.
Wholesome Yum M
0Hi Trisha, I am sorry this recipe didn’t turn out as expected. If the recipe is grainy, then it may be due to the type of almond flour used. I recommend only using “fine” or “superfine” ground almond flour. I don’t recommend using canola oil, but it shouldn’t be the reason the recipe turned out grainy.
Elise Belknap
0I really want to make this but I just realized I’m out of coconut oil. Can I substitute MCT oil? If so is the measurement the same?
Thanks!
Wholesome Yum M
0Hi Elise, No, sorry. MCT oil should not be heated above 320 degrees F, and also, this recipe requires a fat that is solid at room temperature. If you don’t have coconut oil, you can use butter instead.
DEANNA COX
0I’m wondering if anyone has tried the Walmart brand Equate Psyllium Husk Powder and if it worked well?
Pat
0I made this fabulous recipe 3 times to be sure about this. I’m not able to beat anything very much and the recipe said to beat it well to incorporate air. The wheels started turning. I put the room temperature eggs in the blender and gave them a good spin, the added the oil and water and upped it to the blend setting for about 30sec. Voila! Plenty of air and a light beautiful loaf.
I can’t thank you enough for this recipe. I have Celiac disease and learned to make gluten free bread years ago but after going KETO it had too many carbs. I had tried a multitude of recipes that didn’t make the grade for good bread. This is it!
Sasha
0I really wanted this to be my go to bread, but alas, the taste had that coconut overtone from the oil or soomething weird to me. The texture was nice, solid and usable but I just could not eat more than a few slices. On to the keto white bread to try I guess. I was hoping this easier to make bread would work out.
Melissa D Bodmann
0Hello Sasha,
I am not a coconut oil fan either. She does say above that butter can be substituted. I am going to try with butter and let you know.
Katherine
0Absolutely delicious! I’ve been craving bread (I’m in my third week of Keto), and this satisfied me completely! Even my (non-Keto-eating) dad loved it! Thank you so much.
Cindy Smith
0Can olive oil be substituted for the coconut oil?
Wholesome Yum M
0Hi Cindy, This recipe should still work with olive oil.
Anita Zych
0The taste is great, I generally don’t like gluten free bread, especially don’t like the texture when they use rice flour. This recipe has a texture & flavor of a good wheat bread. I separated the eggs & whipped the egg whites. I folded in the egg whites at the end. I think this makes the bread that much lighter. I did take care to bake it extra long, but I think the next time I will give it longer time about 10 minutes longer. I love it!!
dave laird
0whats your take on Oat fiber esp for physillium husk sub?
would Whey Concentrate powder help bread structure?
Wholesome Yum M
0Hi Dave, The psyllium husk gives the bread its texture and consistency. Oat fiber may do something similar, but I don’t personally use oat fiber, so I cannot guarantee the results will be the same. Whey powder has very different properties and likely will not work in this recipe. But, my new keto bread mix does use whey, so give that a try!
Nellie Tracy
0Great low carb recipe. Use it lots and love it!
Renee Goerger
0I’ve been on the lookout for a good tasting low carb bread and this one fits the bill. Thank you for this recipe!
Colleen Chapman
0Hi there. I took my first stab at this recipe and am wondering what I did wrong. My bread turned out purple on the inside. Has anyone had this happen? Other than the color…it was super good and satisfied my craving for bread.
Wholesome Yum M
0Hi Colleen, You didn’t do anything wrong! It the psyllium husk powder. Some brands can change color and turn purple or gray. Your bread is perfectly safe to eat. This is the psyllium husk I use and don’t have issues with it changing color.
Desiree
0I’ve tried this recipe twice using my bread machine (once on gluten-free setting, the second on quick bread setting). Both were absolute fails. The bread didn’t rise (at all) and both were lumpy, misshapen messes that tasted terrible (I couldn’t even remedy it with butter or toasting)— I threw both loaves out.
I will attempt one last time using a regular oven due to the ratings, but I can’t understand how other people have successfully done this on a bread machine.
Wholesome Yum M
0Hi Desiree, I am sorry this recipe didn’t work in your bread machine. This recipe was actually written to be manually mixed and then baked in an oven, so I think that will give you the best results. I did have about a dozen people in my keto group report that it worked for their bread machine on the quick bread setting, but it’s possible that it’s not the same for all.
Desiree
0I’m happy to report that using a kitchenaid mixer to incorporate more air into the batter worked, and it formed and baked much better in the oven than in the breadmaker. But despite using flaxseed meal as an egg replacement, the consistency still feels sort of “eggy”, and not much like bread (or cake) at all. 🙁
Christal
0This bread is amazing! I ate three pieces already; one with goat milk cheese and two with butter. The texture is satisfying and the flavor is good. I used my food processor to blend the ingredients. I often have egg whites to use up. How will this recipe be affected if I use egg whites?
Wholesome Yum M
0Hi Christal, This recipe will come out much drier if you omit the egg yolks. If you would like to experiment with this, I suggest using at least 2 egg yolks to try to retain the moisture level.
Sherry Wykes
0This “bread” had a very unpleasant gritty texture. I did not like the flavour at all. I tried toasting it and eating it with almond butter, but it just wasn’t palatable. I think my tastebuds were expecting something closer to a yeast bread smell, texture, and flavour.
Wholesome Yum M
0Hi Sherry, I am sorry this recipe didn’t suit your tastes. It isn’t yeast bread (there is no yeast), so it won’t have the same smell or flavor. If your recipe was gritty, it’s likely due to using a coarse ground almond flour. Please be sure to use super fine almond flour like this. That will give you the best texture for your baked items.