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- The Secret To Easy Low Carb Gluten-Free Bread
- Low Carb Almond Flour Bread Ingredients
- How To Make Low Carb Bread With Almond Flour
- Tips For The Best Low Carb Bread
- FAQs About Carb-Free Bread
- How To Store Almond Flour Bread
- Tools To Make Keto Bread with Almond Flour
- Easy Low Carb Bread Recipe (Almond Flour Bread)
This low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto meal planning. Lately I’ve been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but since I’ve been wanting to create a keto almond flour bread recipe, last weekend I decided to attempt that instead.
This is one of the closest ways I’ve come to a carb-free bread or “carbless bread”. Technically, cloud bread is lower in carbs, but the texture is much further from real bread. My white keto bread recipe is also lower in carbs (1 gram net carbs instead of 2 grams per slice!), but that one is more like a fluffy white instead of a classic wheat. That one is more light, while this low carb gluten-free bread is chewy and similar to wheat bread. You can also make coconut flour bread without any almond flour at all. Just depends on what you’re going for!
The taste and texture of this keto almond bread reminds me of a denser wheat bread. It even has a crusty exterior! You just need to make sure to bake it for long enough, so that the inside isn’t wet anymore. The difference is, it’s paleo, gluten-free, and packed with protein and fiber, keeping you full for much longer. You can even make this keto bread in a bread machine, if you’re so inclined – see the FAQ below.
This low carb gluten-free bread post was originally published on March 13, 2017 and the post was republished in December 2020 to add useful tips and answer common questions. It’s still the same delicious keto almond bread recipe that has been popular for years!
The Secret To Easy Low Carb Gluten-Free Bread
To be honest, I didn’t expect the first version of this easy almond flour bread to make it to the blog. It was mostly just for the family, and I planned to make several versions before sharing it. But when my husband asked me why I bought “real bread”, I realized this was one to share right away!
Almond flour on its own tends to be a bit crumbly. That’s perfect for biscuits and cakes, but a sturdier low carb bread loaf is better for sandwiches. It doesn’t have the gluten that wheat flour has to make breads chewy and sturdy.
So, what’s the secret to a real-bread-like texture? Psyllium husk powder!
If you haven’t heard of it before, psyllium is a type of fiber from the plantago ovata plant’s seeds. It’s often used in fiber supplements. In keto baking, it helps create a chewy texture and also makes low carb gluten-free bread recipes more sturdy.
But if you use too much psyllium, the end result can be gummy. The good news is that my close to no carb bread recipe doesn’t require a lot of psyllium husk powder. I used only 1/4 cup for the entire loaf, compared to 2 cups of almond flour.
The psyllium husk powder transformed what would be a crumbly almond flour bread into sturdy slices that can stand up to sandwiches and spreading just about anything.
You may even be able to reduce the amount to 2-3 tablespoons, which I’ll try next time. You’ll want to reduce the water a bit if you do that.
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. Fortunately, whole eggs worked! It turns out that my friend, Lisa, used whole eggs in her bread recipe, too.
Low Carb Almond Flour Bread Ingredients
The pleasant surprise about this low carb bread recipe was that it worked out with only five ingredients (plus salt and water):
- Blanched almond flour – The kind you use here is important. It needs to be super fine almond flour like this to achieve the right texture.
- Psyllium husk powder – Some brands can turn gray or purple when baking, so I recommend this one for consistent results.
- Baking powder – I always use gluten-free, but any kind will work.
- Sea salt
- Eggs – Be sure you use large; not medium, extra large, or jumbo.
- Coconut oil – You can also use butter instead, in the same amount.
- Warm water – This helps the psyllium husk “bloom”, since it absorbs moisture.
The combination of texture, taste and only a handful of ingredients all make this the best low carb bread in my book.
How To Make Low Carb Bread With Almond Flour
This almond bread recipe is super easy! Just a few easy steps:
- Prep. Preheat the oven and line a loaf pan with parchment paper.
- Stir dry ingredients. These would be almond flour, psyllium husk powder, baking powder, and sea salt.
- Add wet ingredients. Add the eggs, melted coconut oil, and warm water.
TIP: Mix well here to create air bubbles! This will help your bread rise.
- Bake. Transfer the batter to the baking pan, round out the top, and bake until the top is crusty and an inserted toothpick comes out clean.
TIP: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.
Let your keto almond bread cool completely before slicing it, which will allow it to set inside.
And check out my tips below…
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.
So, below are some of my best tips for it. And if you have other questions about this low carb gluten-free bread, don’t hesitate to ask! I’d be happy to update this list.
How to create air pockets in almond flour bread
Some people ask why low carb bread doesn’t rise like wheat bread. Unfortunately, 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:
- Create air in the batter before baking. Mix it very well, aiming to create air bubbles! You can even try a hand mixer if you want to, though it’s not required. But overall, the more you mix the batter, the better it will rise.
- Use fresh baking powder in the low carb bread recipe. If it’s older, it won’t work correctly.
How to make sure your low carb bread recipe is done
The only really challenging part about this low carb bread recipe is knowing when it’s 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. Insert a toothpick and check if it comes out clean. But, note that 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. Yes, this low carb bread creates a hard crust! I actually love that, and it’s an important marker of the bread being done.
Oven temperatures vary, so it might take a little experimentation in yours if it’s not done the first time. But 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.
FAQs About Carb-Free Bread
Can you make it without psyllium?
This low carb bread recipe with psyllium gets its texture and batter consistency from the psyllium husk powder, so you can’t just omit it.
But, I do have a version without psyllium – just follow my flaxseed bread recipe instead! It’s very similar, with flax instead of the psyllium.
Can you make this low carb bread in a bread machine?
Yes, you can!
My recipe uses the oven, but I’ve had people ask me about how to make low carb bread in a bread maker. I don’t have a bread machine, unfortunately.
So, I asked the members of my low carb support group (join here – it’s free!) to test it for me. And – good news – it worked!
How to make low carb bread in a bread maker:
To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker according to manufacturer instructions. Make sure to choose the “quick bread” setting!
Is this really carb-free bread?
Not quite, but almost. This keto almond bread has 2 grams net carbs per slice.
Why did it turn gray or purple?
This can happen with some brands of psyllium husk powder. I recommend this one to avoid this.
Why didn’t it rise?
See the tips section above to help with this!
Can you add yeast?
I haven’t tried adding yeast to this particular low carb bread recipe. By far, this is the best keto yeast bread I’ve ever made.
How To Store Almond Flour Bread
Like any other bread, you’ll want to wrap this almond flour bread for storage, so that it doesn’t dry out.
I’ve kept it on the counter for 3 or 4 days with no problem. It did get a little hard toward the end. I’d expect the same thing if I bought wheat bread at the store.
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, but usually that’s only an issue if storing in plastic.
To get a few extra days out of it, you can store this low carb gluten-free bread in the fridge for up to 1 week. Just wrap it in parchment paper, not plastic.
Can you freeze keto almond bread?
Yes, you can freeze low carb bread for 3-6 months.
For easier retrieval, slice it first and place on a parchment-lined baking sheet in a single layer. Once frozen solid, you can transfer your (almost) carb free bread slices to a freezer bag. That way, you can just grab a slice and pop it in the toaster when you want some.
Tools To Make Keto Bread with Almond Flour
Tap the links below to see the items used to make this recipe.
- Loaf pan – This one is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas. The non-stick surface is PTFE-free and PFOA-free.
- Parchment paper sheets – These are pre-cut for baking sheets, but the size is also perfect for loaf pans to hang over the sides when making low carb bread.
- Bread maker – This is NOT required for this low carb bread recipe! But, some people want one and my readers have told me that the recipe does work in it, on the quick bread setting.
- Psyllium husk powder – This is the one I use and it doesn’t turn purple for me. Some brands of psyllium husk powder can do that, though it’s harmless either way.
Easy Low Carb Bread Recipe (Almond Flour Bread)
Reader Favorite Recipes
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This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
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Easy Low Carb Bread Recipe (Almond Flour Bread)
This keto almond flour bread may be the best low carb bread recipe yet! The texture is just like wheat bread. Gluten-free, paleo, and only 5 INGREDIENTS.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Try My New Fluffy, Chewy Keto Bread Mix!
GET KETO BREAD MIXInstructions
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 8x4 in loaf pan with parchment paper.
- In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
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Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, 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!
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Recipe Notes
Serving size: 1 slice (1/2" thick)
This recipe was originally made in a 9x5 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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1,456 Comments
Julia
This is my go-to keto bread recipe. I’ve made it for myself and others who are gluten free, and while it’s not exactly like “real” bread, everyone enjoys it! I love that this recipe is so much easier and faster to make without whipping the egg whites. I personally don’t find the taste too eggy. I like to toast a piece and eat with a sunny side up egg and tomato, with a generous pad of butter. Makes the perfect lunch with a salad! Thanks for the recipe 🙂
Marcy
Has anyone tried to double the recipe for a bread maker?
Wholesome Yum D
Hi Marcy, To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker according to manufacturer’s instructions. Make sure to choose the “quick bread” setting! I have not attempted to double the recipe though.
Mahdis
In what degree the bread should be bake?
Wholesome Yum D
Hi Mahdis, This bread is baked at 350 degrees F.
Tom
First time doing this sort of baking, I followed the recipe and it turned out well. Rose like bread, looked like bread, couldn’t wait to try it. Not quite what I expected. The flavour and texture was good, but all I could taste were eggs, like a bread shaped omelet. Although it was good to eat (ham sandwich tasted like ham and eggs) I think I need to try NO EGG recipes next. Love your site and looking forward to trying many more of your recipes.
Lara
What a fabulous recipe! Thank you! Mine turned out perfectly. Some suggestions for those complaining of texture or flavor issues:
1.) try mixing room temp eggs in stand mixer on high for 1-2 min.
2.) drizzle warm & melted, not hot, butter into the eggs and mix that in.
3.) dump the dry ingredients into the wet and mix that all up. (Note: I learned to sprinkle or pour almond flour into the measuring cup & not scoop it. Scooping can pack the flour & cause you to use too much)
4.) add the almost hot water, mix that up.
5.) follow recipe as stated.
For flavor, I added: 1 tbsp flaxseed meal, extra salt to taste, and 2 tsp lakanto powdered sugar to dry ingredients before mixing. Mellows out bitterness, adds depth to flavor profile.
My bread rose! Cooked for 1 hour 5 min. Perfectly cooked!
Thanks again for giving me bread! I ate my first warm slice with butter & homemade strawberry keto jam!
Stan Gardiner
The best flavor!! Still working on the nuance of getting it baked just right.
Juanita
I tried this recipe for the first time and it turned out perfect! I was concerned as I am not a baker by any means so I was pretty sure it would fail. To my surprise it turned out! I did add a teaspoon of yeast to an extra eighth cup of warm water, used a hand mixer to mix it for a couple of minutes and then let it sit and rise for a couple of hours. I also used a smaller bread pan. It has great flavor, a beautiful color and I can’t wait to make more loaves and have them handy in my freezer.
Monica
Thank you so much! It turned out perfectly!
Lisa
Made this with the psyllium and also with xanthum gum. Both very good. Decided to take a giant leap. Proofed some yeast in the 1/4c of water, and skipped the other leavening. Let it raised for an hour, baked for 1/2 hour. Turned out awesome! Thanks
Monica
Hi! Thank you so much for the recipe!
I’m planning to make this tonight.
My question might sound stupid but how would you measure a 1/4 cup butter solid?
I’m afraid it might be a flop if I put in too many or less.
I don’t want to waste the ingredients!
Thank you so much for your help!
Wholesome Yum M
Hi Monica, If you purchase butter in sticks, there are marks on the packaging to help measure out the amount you need. If you buy it in a tub, you can use a measuring cup.
Faye
I just made this is a bread machine and it was a complete flop! Undercooked and completely ugly in appearance I put it in the regular oven in hopes of salvaging the expensive ingredients.
Wholesome Yum M
Hi Faye, Sorry this recipe didn’t turn out as expected. Unfortunately with a bread maker, you can’t control the appearance of the final loaf unless you stop the machine before it begins baking to smooth out the top. This recipe does need to bake for anywhere from 55-70 minutes, so you may need to adjust the bake time on your machine to ensure it’s fully baked through.
Mirasol Barg
This is Myra. What heart friendly oil can I use in this because I have a heart problem and I have diabetes too.
Wholesome Yum M
Hi Myra, I recommend using coconut oil. Coconut oil is considered to be a healthy oil and can fit nicely in a diabetic’s lifestyle. If you have concerns, then you may want to discuss them with your doctor. Best wishes!
Mirasol Barg
Can I use food processor or stand mixer(what attchment to use paddle or whip)? Thanks
Wholesome Yum M
Hi Mirasol, A stand mixer would work great for this recipe. A paddle would be the best tool for the job. Enjoy!
Katherine Bradford
Loved the recipe!! You are wonderful!!!
Katherine Bradford
Excellent recipe. Even my meat and potatoes husband loved it!!!
Natalie M Casias
Do you think mixing and baking this recipe in the bread machine will work?
Wholesome Yum M
Hi Natalie, I have not personally tested this, but other readers have had success using the ‘gluten free’ or ‘quickbread’ settings. Enjoy!
Priya
If I substitute the coconut oil for butter, how much do I need to use? Thank you!
Priya
Sorry…just seen that butter is also 1/4 cup. Do I have to measure it as a solid as well and then melt? Thanks! I’ve just ordered your book off Amazon…excited to try it out 🙂
Wholesome Yum M
Hi Priya, Yes, please measure solid then melt!
Wholesome Yum M
Hi Priya, Same as listed in the ingredients list: 1/4 cup! Enjoy!
Erika
How many calories is one slice?
Wholesome Yum M
Hi Erika, One slice has 123 calories. There is a nutrition chart just below the recipe if you need additional information.
Marissa Young
Can you substitute butter for the coconut oil?
Wholesome Yum M
Hi Marissa, Yes, that will work just fine. Enjoy!
Michelle H
So far my favorite bread recipe. I used 2tbs coconut oil and 2tbs butter to cut down on the coconut taste. I wish there was a way to make it rise more but that’s the only complaint!
Maya | Wholesome Yum
Thank you, Michelle! If you’re looking for a low carb bread that rises more, try my keto bread mix.
Yohaan
Loved it. Thank you
Dennis Allen
bread didn’t rise. baking powder was new? also used smaller pan, on all the receipes the picture to tap on for the videos is not present?
Wholesome Yum M
Hi Dennis, This recipe does not rise let traditional wheat bread, so the lift will be minimal in comparison. The video is located in the recipe card. Be sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed, which would prevent the video from showing up.
Camihlle Shone
I first made it as in the recipe with coconut oil which didn’t work for me, the coconut flavor was so strong I ended up throwing it away. Then I made it with butter and it turned out really nice. Doesn’t taste much but a great alternative to normal bread.
Elisabete A. de Souza
Easy and delicious!
Valérie Clinton
Can’t figure out the measurements. A cup is what is grams?
Wholesome Yum M
Hi Valerie, Please use the button in the recipe card to switch from US cups to metric. That should help you!
Carol o
I love your recipes! Going to try this one in a few minutes. The only thing I have problems with are the annoying pop up that lose your place. But hey, its totally worth it to get your imagination and innovation!
Wholesome Yum M
Hi Carol, Thanks for your feedback! If you are enjoying the recipes, you may want to join Wholesome Yum Plus, where you can browse the website without ads.
Mellisa
The best and easiest keto bread recipe that I’ve tried. Thanks so much. This one is a keeper.
Jewell
This is a terrific recipe. It is even a hit with my husband. Makes a great sandwich, but I like it best warm with butter!
vegitrd
Hi! Looks good but haven’t tried it yet. How would this work in an 8 x 8 inch pan. I like to eat bread in squares. I know weird. Any adjustments?
Wholesome Yum M
Hi Vegitrd, I have not made this bread in a pan that wide. The recipe will work, but I don’t know how long it will need to bake, as a larger pan would mean a shorter bake time. If you decide to experiment, we would love to know how it turns out!
Maggie O
Easy and tasty recipe, best part is the low carb, good for my husband who is a picky eater.
Debbie Furlong
Fabulous bread. New to this style of eating and must say am super impressed with your recipes so far. Thank you!
Don Vandenberg
my bread did not rise! (at all) yes, my baking powder was fresh, yes I used the Quick brread setting on my bread machine.
only varation was used fine almond flour, not super fine , yes i read the stuff above. Dissipointing!
Wholesome Yum M
Hi Don, Sorry this recipe didn’t turn out as expected. This recipe works in a bread machine, but you will likely get better results making this my hand, as you can create bubbles to help add texture and lightness to the loaf. I have several other bread recipes if you are interested. Easy Keto Bread, which has a lighter texture still, and Flaxseed Bread, which has a texture more like a nut and seed loaf. I hope you find one that suits you!
Amy
Just made this bread and it is definitely the best low carb bread I have tasted. Thanks so much for this awesome recipe. Can’t wait to try the other one with just the egg whites.
Kathy Wright
I really like this bread and have made it at least 2 dozen times.I do add a little cinnamon for extra flavor! Thank you for this awesome recipe.
Sheree
Hi, I can not tolerate coconut flour. I stick with Almond Flour. I also mix all bran cereal in with it and yams. I am trying to be using low glycemic index to make my food choices. I am afraid I am not able to do this alone.
Stressed Out, Sheree
Wholesome Yum M
Hi Sheree, This recipe does not call for coconut flour, just coconut oil, which can be swapped out with melted butter. The many recipes on this site are low on the glycemic index, so feel free to browse around and find a few recipes that will suit your needs. If you would like to learn a bit more about low carb or keto, feel free to check out the guide on How to Start a Keto or Low Carb Diet. Best wishes!
Chelsea
Have you ever made it larger? I’m wondering the temperature and cook times for that as is like a larger slice of bread. Can’t wait to make it!! I just can’t live without bread… it’s not a thing! Thanks!
Wholesome Yum M
Hi Chelsea, I have not personally tried doubling the recipe to make a larger loaf, but other readers have commented doing that will success. Please let us know how it turns out if you decide to try it.
Rox
is it ok to swap the physillium to xantham gum? and how much?
Wholesome Yum M
Hi Rox, Sorry that won’t work in this recipe.
Maria
Does the bread need to be refrigerated after baked because of the egg?
Wholesome Yum M
Hi Maria, This bread does well at room temperature for a few days. If you need to keep it longer than 4 days, then it’s best to move it to the fridge. It keeps best wrapped in parchment paper and not wrapped in plastic.
suna
Could you please give “gram” measures for almond flour? 11/2 c almond flour makes more than 1 kg? Am I wrong?
Wholesome Yum M
Hi Suna, 1 1/2 cups of almond flour is approximately 144 grams. This number can vary a bit depending on the coarseness of the almond flour. I always recommend using ‘fine’ or ‘superfine’ ground almond flour. Here is the brand I use for all my recipes: Wholesome Yum Almond Flour. I hope this helps!
Maricar
Hi. I’m making this now and plan to make it again. Can I use coconut cooking oil next time? It’s flavorless coconut oil. Kinda like palm oil.
Wholesome Yum M
Hi Maricar, If it is solid at room temp and can be melted, then yes. If it is a liquid at any temperature, then it will not work.
Angi
So easy to make and tastes great! I just made my second loaf today and I was so excited how well it turned out. I will be making this every week from now on!!!
maureen meldrum
why does my bread turn out purple?
Wholesome Yum M
Hi Maureen, The psyllium husk turned your bread purple. It is perfectly safe to eat, but some brands are prone to changing colors when baked.
Melanie Springer
I lovingly and carefully measured all ingredients perfectly, yet loaf was dense like a brick going into the oven. Air bubbles? Impossible. Nothing fluffy about this bread. Was FULLY hard cooked after 25 minutes. Not sure what went wrong. It tastes ok and it’s ugly, but I will enjoy it!
Wholesome Yum M
Hi Melanie, Did you happen to see the video in the recipe card? How did your dough compare? The dough should loosen up when adding the final 1/2 cup of water.
Don Swords
OK I checked the price of almond flour. $14 for a pound. That’s just shy of two loaves. Quite pricey. Anything else to use?
Wholesome Yum M
Hi Don, Wholesome Yum Almond Flour is recommended for the best possible taste and texture in the recipes. All recipes are developed and tested using this flour, so it is an ideal choice when making Wholesome Yum recipes. With that said, you can use any superfine blanched almond flour just know you may not get the exact results that you see on the website.
Chris Champagne
I get blanched almond flour at Costco – can’t remember the price but it’s pretty inexpensive.
Ann Schwebach
Very very easy and super delicious. Question. Can this recipe be doubled? Or, is it best to make a single loaf and then the next single loaf?
Wholesome Yum M
Hi Ann, I haven’t personally tested doubling this recipe for a larger loaf, but other readers have commented on doing that with good results. Enjoy!
Glad
This bread is simple to make & totally delicious! I’ve missed bread on KETO, until now. Came out perfectly brown crusted and the texture is like “real” bread. Baked for 55 minutes without the parchment because my oven has a tendency to burn the paper. Will butter my glass bakeware next time. Thanks so much for this recipe!! Good day to you!
Tracy
Is this better than the ones in the book? I just finished baking the ones from the book and waiting for it to cool down to taste.
Wholesome Yum M
Hi Tracy, This is a variation of the same bread in the book. 🙂 This almond flour bread (as well as the all-purpose bread in the book) is more like a whole wheat bread, Easy Keto Bread is more like a white bread, and Flaxseed and Coconut Flour Breads are both similar to nut and seed breads. My current favorite is this Keto Yeast Bread, as it uses my Keto Bread Mix and yeast for a traditional sandwich bread flavor. The bread mix in particular is quite different from my other breads and much closer to real bread in texture and lightness. I hope this helps!
Matt Reeves
I added all but the psyllium husk. After it was almost ready to start baking, it looked like soup. I added an additional 1/2 cup of Almond flour and 1/4 cup of coconut flour. It is delicious and almost the texture of pound cake. Yummy, thank you. BREAD MACHINE.
Janis Dolan
I made this today, first time. I had all ingredients and it went really easily until it started to turn purple in the oven. It tastes ok, the crumb is nice but the colour is very strange.
Wholesome Yum M
Hi Janis, The color change is due to the psyllium husk. It is perfectly fine to eat. I have used this brand of psyllium husk and have not had any issues with color change.
Sue Gross
I’m wondering if anyone has tried substituting applesauce for the coconut oil?
Wholesome Yum M
Hi Sue, I don’t recommend doing this. The texture or the recipe would change. Also, the recipe would no longer be keto friendly using applesauce.
Julie Madawi
Maya, all of the links for your recommended ingredients/baking pans are broken. 🙁
Maya | Wholesome Yum
Thanks for the heads up, Julie! I actually recommend a slightly smaller pan now anyway – this is the one I use. I fixed the links above as well.
Arden
I love this recipe so much that it will be my go-to recipe for Keto friend. I am using the Now brand Psyllium Husk Powder but my bread continues to have a purple tint to it. I am also using aluminum free baking powder. My quest now is to find a way to prevent the bread from turning purple 🙂
Yup, it is a first world issue 🙂
The bread is delicious!
Sandra
Hello Maya:
How much cream of tartar should be used for the 2 egg whites that will be whipped up in the stand mixer that will be used? Some commentated that the eggs would be split up; 2 of them separated, & the other 2 not separated, but still using all 4 yolks.
Also , the blanched almond flour appears to be a little clumpy (bought the bag about 2 months ago). Should this be seived to give it a finer texture before mixing everything together? The clumps are dry, but not hard. The baking soda has a good expiration date on the can ( 4/22) & is the gluten free type.
This will be my first loaf of keto bread so I’m not quite sure how this is going to turn out. (Fingers crossed; will let you know how it turns out with a rating).
Sandra W.
Wholesome Yum M
Hi Sandra, I don’t whip the egg whites for this recipe. Other readers may have commented on doing that, but I have not personally tried it. If your almond flour is clumpy, then yes, it would work best to sift it first and break up the clumps. This step is not necessary if you don’t have any issue with clumps in your almond flour.