Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowI first made this low carb bread recipe with almond flour during my Sunday meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I really wanted an almond flour bread that’s closer to a traditional sandwich bread. And this is definitely one of the closest ways I’ve come to a carb-free loaf. I’ve been meal prepping it for years, but recently updated it to use a mixer and the results are even better (more on this below). Make it with me!
Why You Need My Low Carb Bread Recipe
- Chewy with air pockets and a crusty exterior – Although this almond flour bread is not quite as low in carbs as my cloud bread or white keto bread (both are lighter and fluffier), it has a taste and texture closer to regular whole wheat bread. I love the chewy texture and crusty outside!
- Just 5 ingredients – Plus water and salt. And the prep is super fast — you’ll love this recipe if your schedule is packed like mine.
- Low carb and gluten free – In fact, my low carb gluten free bread has only 2g net carbs (and just 5g total carbohydrates) per slice! It also checks lots of other boxes: grain free, paleo friendly, keto diet friendly, and dairy-free.
- Super versatile – This one is one of my favorite low carb bread recipes for everything from avocado toast to sandwiches, plus it freezes beautifully. Many of you loved it so much that I included it in my Easy Keto Cookbook, packed with 100 easy recipes designed for keto newbies, experts, busy people, diabetics, and everyone in between.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – After dozens of tests, this is the only one I use and recommend, because of its superfine grind. Many other brands are more coarse and will give your low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this is ground almonds with the skins). Sorry, coconut flour won’t work in this recipe at all, but you can make my coconut flour bread if you want to use it.
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in low carb baking and also makes low carb gluten free bread recipes more sturdy. It gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread (which is harmless but doesn’t look great), so I recommend this brand that usually doesn’t do that. If you need a substitute, flaxseed meal is the closest and you can find instructions in my flaxseed bread recipe.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
- Eggs – I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so in my experience they help the bread rise better. You could try an egg substitute if you need one, but since this almond bread uses quite a few eggs, I don’t recommend it unless you really have to.
- Coconut Oil – I have this unrefined one. You can use refined coconut oil if you want no detectable flavor. Using butter has also turned out well for me. I haven’t tried avocado or olive oil, but other readers have told me they worked for them.
- Baking Powder – I like this brand that’s non GMO and gluten free. Don’t use baking soda, which is not the same thing.
- Sea Salt – For flavor balance.
How To Make Low Carb Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat the eggs. Using an electric mixer (I have this one and love the built-in storage), beat eggs until they double in volume.
- Mix it all together. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water, until all the wet ingredients are well incorporated. The texture will be somewhere between a dough and a batter (so I’m using these terms interchangeably here.)
- Bake. Transfer the batter into a loaf pan lined with parchment paper, and form a rounded top with your hands or a spatula. Bake the almond flour bread until a toothpick comes out clean, the top is dark golden brown, and the loaf develops a very hard crust. Don’t miss my tips below to confirm that it’s done and avoid a gummy texture!
- Let it cool. Lift the low carb bread out of the pan and cool on a wire rack before slicing.
My Recipe Tips
- Bring your eggs are at room temperature before you start. This is important to prevent clumps in your batter.
- A smaller loaf pan works best to make the bread tall enough. I tested this recipe with a larger pan first, but now prefer this loaf pan that’s a bit smaller than most. Plus, it doesn’t stick in case the parchment paper misses some areas. It’s fine if your pan is a little bigger, but your bread won’t be as tall. I don’t recommend doubling the recipe for a larger pan, because this bread has trouble baking all the way through with more dough.
- Use high speed on your mixer. Almond flour and psyllium husk powder are both heavy ingredients, so high speed is important to create enough air bubbles. Your low carb bread can turn out dense if the speed is too low.
- Can you mix it by hand? Yes, but the bread will be more dense. I used to mix it by hand with a spatula, but get a better texture with more bubbles using an electric mixer. If you’re thinking about getting one, I highly recommend this one I have — it has multiple speeds and storage for the attachments.
- Can you use a bread maker? Yes again! Readers in my Wholesome Yum community group have told me they made this almond flour bread recipe in a bread machine. I recommend the “Quick Bread” setting with this dough, or the “Gluten Free” setting might also work.
- The eggs should double in volume. This is harder to achieve by hand, but with a mixer it’s easy. (See why I recommend the mixer?)
- Fresh baking powder is crucial here. It’s always a good idea anyway, but it’s especially important for this heavier dough.
- Note on dense texture and rising: First, reality check! This bread will not be as tall or as light as one made with white flour. But it should look like my pictures here, with air pockets and oval shaped slices. Several of my tips above are specifically to prevent it from being super dense or flat.
- This low carb bread will look done before it actually is. If you take it out too soon, it can collapse, and worse, it will be gummy inside. You can insert a toothpick to check, but continue baking for at least 10 minutes past that point. I also use the crust to check — it should be very hard and crusty when it’s done, not just golden. And in general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
- Resist the urge to slice right away. Again, it’ll be gummy inside if you do! I usually bake it at least a day before.
- Wondering why your bread turned purple? This can happen with some brands of psyllium husk powder. It’s perfectly fine to eat. But like I said above, this brand I use doesn’t do this as often.
- Want to mask the flavor of psyllium husk powder? I don’t mind it, but if you’re not a fan, recently I’ve found that adding a tablespoon of Besti sweetener to the dough gives it more balance, without changing the texture like some sweeteners do.
- Don’t wrap it in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. I recommend parchment paper and a bread box (I have this one). Sometimes it still gets a little damp or gummy with time — pop it in the toaster to fix that.
More Almond Flour Bread Recipes
Low carb bread recipes are my specialty, and I use almond flour for them most often. Try some of my others to see which you like best:
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is my best low carb bread recipe for a chewy texture and crusty outside. Just 5 ingredients and 2g net carbs!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a loaf pan with parchment paper.
-
In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
-
In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
-
Beat the dry ingredients into the eggs.
-
Beat in the melted coconut oil, then the warm water.
-
Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
-
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
- Tips: Check out my recipe tips above to help your bread rise properly with air pockets, and avoid a gummy, uneven, or dense texture. I also have options for making it in a bread maker or by hand without a mixer.
- Note on loaf pan size: I originally made this recipe in a 9×5 loaf pan, but I now recommend this size for a taller loaf.
- Store: To avoid trapping moisture and ruining the texture, wrap your low carb bread in parchment paper (not plastic) and store it in a bread box. It will keep in the counter for 3-4 days or in the fridge for up to a week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or drying further into croutons). If it gets damp or gummy, toast it to restore the texture.
- Freeze: A zip lock bag is just fine for the freezer. I like to freeze slices with parchment paper between them, so they don’t stick together. You can toast them from frozen, and they’ll be good for at least 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Easy Low Carb Bread Recipe
1,747 Comments
Natalie M Casias
0Do you think mixing and baking this recipe in the bread machine will work?
Wholesome Yum M
0Hi Natalie, I have not personally tested this, but other readers have had success using the ‘gluten free’ or ‘quickbread’ settings. Enjoy!
Priya
0If I substitute the coconut oil for butter, how much do I need to use? Thank you!
Wholesome Yum M
0Hi Priya, Same as listed in the ingredients list: 1/4 cup! Enjoy!
Priya
0Sorry…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
0Hi Priya, Yes, please measure solid then melt!
Erika
0How many calories is one slice?
Wholesome Yum M
0Hi Erika, One slice has 123 calories. There is a nutrition chart just below the recipe if you need additional information.
Marissa Young
0Can you substitute butter for the coconut oil?
Wholesome Yum M
0Hi Marissa, Yes, that will work just fine. Enjoy!
Michelle H
0So 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
0Thank you, Michelle! If you’re looking for a low carb bread that rises more, try my keto bread mix.
Yohaan
0Loved it. Thank you
Dennis Allen
0bread 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
0Hi 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
0I 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
0Easy and delicious!
Valérie Clinton
0Can’t figure out the measurements. A cup is what is grams?
Wholesome Yum M
0Hi Valerie, Please use the button in the recipe card to switch from US cups to metric. That should help you!
Carol o
0I 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
0Hi 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
0The best and easiest keto bread recipe that I’ve tried. Thanks so much. This one is a keeper.
Jewell
0This 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
0Hi! 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
0Hi 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
0Easy and tasty recipe, best part is the low carb, good for my husband who is a picky eater.
Debbie Furlong
0Fabulous bread. New to this style of eating and must say am super impressed with your recipes so far. Thank you!
Don Vandenberg
0my 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
0Hi 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
0Just 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
0I 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
0Hi, 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
0Hi 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
0Have 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
0Hi 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
0is it ok to swap the physillium to xantham gum? and how much?
Wholesome Yum M
0Hi Rox, Sorry that won’t work in this recipe.
Maria
0Does the bread need to be refrigerated after baked because of the egg?
Wholesome Yum M
0Hi 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
0Could you please give “gram” measures for almond flour? 11/2 c almond flour makes more than 1 kg? Am I wrong?
Wholesome Yum M
0Hi 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
0Hi. 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
0Hi 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
0So 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
0why does my bread turn out purple?
Wholesome Yum M
0Hi 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
0I 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
0Hi 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
0OK I checked the price of almond flour. $14 for a pound. That’s just shy of two loaves. Quite pricey. Anything else to use?
Chris Champagne
0I get blanched almond flour at Costco – can’t remember the price but it’s pretty inexpensive.
Wholesome Yum M
0Hi 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.
Ann Schwebach
0Very 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
0Hi 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
0This 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
0Is 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
0Hi 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
0I 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
0I 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
0Hi 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
0I’m wondering if anyone has tried substituting applesauce for the coconut oil?
Wholesome Yum M
0Hi 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
0Maya, all of the links for your recommended ingredients/baking pans are broken. 🙁
Maya | Wholesome Yum
0Thanks 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
0I 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
0Hello 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
0Hi 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.
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!
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.
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.
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.