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Free Printable: Low Carb & Keto Food List
Get It NowI first made this low carb bread recipe with almond flour during my Sunday meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I really wanted an almond flour bread that’s closer to a traditional sandwich bread. And this is definitely one of the closest ways I’ve come to a carb-free loaf. I’ve been meal prepping it for years, but recently updated it to use a mixer and the results are even better (more on this below). Make it with me!
Why You Need My Low Carb Bread Recipe
- Chewy with air pockets and a crusty exterior – Although this almond flour bread is not quite as low in carbs as my cloud bread or white keto bread (both are lighter and fluffier), it has a taste and texture closer to regular whole wheat bread. I love the chewy texture and crusty outside!
- Just 5 ingredients – Plus water and salt. And the prep is super fast — you’ll love this recipe if your schedule is packed like mine.
- Low carb and gluten free – In fact, my low carb gluten free bread has only 2g net carbs (and just 5g total carbohydrates) per slice! It also checks lots of other boxes: grain free, paleo friendly, keto diet friendly, and dairy-free.
- Super versatile – This one is one of my favorite low carb bread recipes for everything from avocado toast to sandwiches, plus it freezes beautifully. Many of you loved it so much that I included it in my Easy Keto Cookbook, packed with 100 easy recipes designed for keto newbies, experts, busy people, diabetics, and everyone in between.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – After dozens of tests, this is the only one I use and recommend, because of its superfine grind. Many other brands are more coarse and will give your low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this is ground almonds with the skins). Sorry, coconut flour won’t work in this recipe at all, but you can make my coconut flour bread if you want to use it.
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in low carb baking and also makes low carb gluten free bread recipes more sturdy. It gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread (which is harmless but doesn’t look great), so I recommend this brand that usually doesn’t do that. If you need a substitute, flaxseed meal is the closest and you can find instructions in my flaxseed bread recipe.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
- Eggs – I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so in my experience they help the bread rise better. You could try an egg substitute if you need one, but since this almond bread uses quite a few eggs, I don’t recommend it unless you really have to.
- Coconut Oil – I have this unrefined one. You can use refined coconut oil if you want no detectable flavor. Using butter has also turned out well for me. I haven’t tried avocado or olive oil, but other readers have told me they worked for them.
- Baking Powder – I like this brand that’s non GMO and gluten free. Don’t use baking soda, which is not the same thing.
- Sea Salt – For flavor balance.
How To Make Low Carb Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat the eggs. Using an electric mixer (I have this one and love the built-in storage), beat eggs until they double in volume.
- Mix it all together. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water, until all the wet ingredients are well incorporated. The texture will be somewhere between a dough and a batter (so I’m using these terms interchangeably here.)
- Bake. Transfer the batter into a loaf pan lined with parchment paper, and form a rounded top with your hands or a spatula. Bake the almond flour bread until a toothpick comes out clean, the top is dark golden brown, and the loaf develops a very hard crust. Don’t miss my tips below to confirm that it’s done and avoid a gummy texture!
- Let it cool. Lift the low carb bread out of the pan and cool on a wire rack before slicing.
My Recipe Tips
- Bring your eggs are at room temperature before you start. This is important to prevent clumps in your batter.
- A smaller loaf pan works best to make the bread tall enough. I tested this recipe with a larger pan first, but now prefer this loaf pan that’s a bit smaller than most. Plus, it doesn’t stick in case the parchment paper misses some areas. It’s fine if your pan is a little bigger, but your bread won’t be as tall. I don’t recommend doubling the recipe for a larger pan, because this bread has trouble baking all the way through with more dough.
- Use high speed on your mixer. Almond flour and psyllium husk powder are both heavy ingredients, so high speed is important to create enough air bubbles. Your low carb bread can turn out dense if the speed is too low.
- Can you mix it by hand? Yes, but the bread will be more dense. I used to mix it by hand with a spatula, but get a better texture with more bubbles using an electric mixer. If you’re thinking about getting one, I highly recommend this one I have — it has multiple speeds and storage for the attachments.
- Can you use a bread maker? Yes again! Readers in my Wholesome Yum community group have told me they made this almond flour bread recipe in a bread machine. I recommend the “Quick Bread” setting with this dough, or the “Gluten Free” setting might also work.
- The eggs should double in volume. This is harder to achieve by hand, but with a mixer it’s easy. (See why I recommend the mixer?)
- Fresh baking powder is crucial here. It’s always a good idea anyway, but it’s especially important for this heavier dough.
- Note on dense texture and rising: First, reality check! This bread will not be as tall or as light as one made with white flour. But it should look like my pictures here, with air pockets and oval shaped slices. Several of my tips above are specifically to prevent it from being super dense or flat.
- This low carb bread will look done before it actually is. If you take it out too soon, it can collapse, and worse, it will be gummy inside. You can insert a toothpick to check, but continue baking for at least 10 minutes past that point. I also use the crust to check — it should be very hard and crusty when it’s done, not just golden. And in general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
- Resist the urge to slice right away. Again, it’ll be gummy inside if you do! I usually bake it at least a day before.
- Wondering why your bread turned purple? This can happen with some brands of psyllium husk powder. It’s perfectly fine to eat. But like I said above, this brand I use doesn’t do this as often.
- Want to mask the flavor of psyllium husk powder? I don’t mind it, but if you’re not a fan, recently I’ve found that adding a tablespoon of Besti sweetener to the dough gives it more balance, without changing the texture like some sweeteners do.
- Don’t wrap it in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. I recommend parchment paper and a bread box (I have this one). Sometimes it still gets a little damp or gummy with time — pop it in the toaster to fix that.
More Almond Flour Bread Recipes
Low carb bread recipes are my specialty, and I use almond flour for them most often. Try some of my others to see which you like best:
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is my best low carb bread recipe for a chewy texture and crusty outside. Just 5 ingredients and 2g net carbs!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a loaf pan with parchment paper.
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In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
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In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Beat the dry ingredients into the eggs.
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Beat in the melted coconut oil, then the warm water.
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Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
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Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
- Tips: Check out my recipe tips above to help your bread rise properly with air pockets, and avoid a gummy, uneven, or dense texture. I also have options for making it in a bread maker or by hand without a mixer.
- Note on loaf pan size: I originally made this recipe in a 9×5 loaf pan, but I now recommend this size for a taller loaf.
- Store: To avoid trapping moisture and ruining the texture, wrap your low carb bread in parchment paper (not plastic) and store it in a bread box. It will keep in the counter for 3-4 days or in the fridge for up to a week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or drying further into croutons). If it gets damp or gummy, toast it to restore the texture.
- Freeze: A zip lock bag is just fine for the freezer. I like to freeze slices with parchment paper between them, so they don’t stick together. You can toast them from frozen, and they’ll be good for at least 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Bread Recipe
1,747 Comments
Char
0Hi… I am about to try this bread, but am out of coconut oil. Can I substitute anything else?
Maya | Wholesome Yum
0Hi Char, You can substitute unsalted butter instead.
Nina
0Hi Maya,
Tried this and it turned out really bitter with an unpleasant aftertaste. Since everyone else loves it I’m guessing one of my ingredients is to blame- I’m in Sweden so my brands are different than the ones you used. Any thoughts based on your experience as to what might be the culprit? I’m thinking the psyllium husk but have no idea!
Thank you!!
Maya | Wholesome Yum
0Sorry to hear that happened, Nina! I’ve never had this turn out bitter, but yes, that sounds like it’s due to one of the ingredients. Were all of them fresh? If that’s not it, my other thought is did you by chance use baking soda instead of baking powder? That would make it bitter.
Marc
0Nothing like wheat bread, especially texture-wise, but delicious in its own right. More importantly, it soothes my bread itch without causing my blood sugar to spike. I agree that a smaller pan makes a loaf with a more pleasing appearance. Best.
Joseph DiGiovanna
0How do I stop bread from looking like pumpernickel and slightly purple inside. It tastes great and the texture is out of this world but I want mine to look like yours.
Maya | Wholesome Yum
0Hi Joseph, The purple color can happen with some brands of psyllium husk powder. I use and recommend this brand. It still tastes the same either way, though.
Maxine
0Hi Maya, I am about to make your delicious looking almond bread. Question, Can I use Vital wheat gluten instead of psyllium husk powder?
Maya | Wholesome Yum
0Hi Maxine, I haven’t done that since I try to avoid wheat products, but I don’t think it would work the same way since the recipe ratios are based on psyllium husk powder that gels and absorbs a lot of water. Flaxseed meal would be a closer substitute if you need one.
Andrea K
0I made this and am enjoying it as I just gave up all white flour. Put over easy eggs on top. Very satisfying. Just wondering about how the 10 grams of fat breaks down. How much saturated fat? I am also watching my heart health. Thank you!
Maya | Wholesome Yum
0I’m so glad you liked it, Andrea! The nutrition info on the recipe card is the only one I have on hand, so you’d have to calculate it if you want a breakdown into saturated fat, etc. For what it’s worth, coconut oil is high in saturated fat but you can research how that’s different from other types of saturated fats.
Mrs Macias
0Hello, what brand of psyllium husk powder do you use? for baking? It’s a bit confusing when checking online. Thank you
Maya | Wholesome Yum
0I currently use this brand, as my Wholesome Yum one is out of stock.
Mrs Macias
0Question, can I substitute psyllium husk powder for something else?
Maya | Wholesome Yum
0You can use flaxseed meal instead, just follow my flaxseed bread recipe.
Noelle
0Can you make with butter instead of coconut oil?
Wholesome Yum D
0Hi Noelle, Yes, you can use butter to replace the coconut oil.
Frank
0Can this be made in a breadmaking machine?
Wholesome Yum D
0Hi Frank, 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.
Ray
0Can any of your bread recipes be made in a bread maker?
Maya | Wholesome Yum
0Hi Ray, Yes, this one! Just use the “Quick Bread” setting on your bread machine.
Julie
0I just made this. It tastes pretty good but my loaf is the color of pumpernickel bread. What in the world.?
Maya | Wholesome Yum
0I’m glad you liked the taste, Julie! You can still eat it if it turned that color, but next time I recommend this brand of psyllium husk powder to avoid it turning purple.
LeAnn
0I just discovered that I’m out of coconut oil. Can I sub olive oil or avocado oil?
Z
0The texture of the bread was really weird I had trouble stomaching it. I’ve made keto loaves before. This one was just too dense.
Maya | Wholesome Yum
0Sorry to hear you didn’t enjoy this recipe. It should not be dense but can turn out that way — see my tips above to avoid this. If you prefer a light and airy bread, I recommend my other keto bread for that.
Maya | Wholesome Yum
0Hi LeAnn, I’ve only made this bread with coconut oil or butter, but other readers have told me olive oil or avocado oil worked for them. Please let me know how it turns out for you if you use one of these! Always good to have more feedback.
Kirsten
0This bread is GREAT! I make it for myself on the weekends and I absolutely love it. It is an extremely easy and straightforward recipe. I have substituted Chia seeds when I didn’t have psyllium husk, and it came out just as good. Other than that, I make it exactly as written. Thanks for the tasty recipe!
Susan
0Hi, this is Susan from Kerala. India.I made this bread today. I expected a hard bread but it was surprisingly soft and tasty. Thank you.
Ana DaSilva
0Very good! I’m making again….
Nancy Steere
0I made your almond bread and it came out great! I recently started eating low carb, and with being gluten free I spent so long looking for a recipe.
Thank you, thank you!!
Also, FYI, I only had regular almond flour (not blanched) and it worked fine!
Susan Fields
0My husband made this bread. Awesome flavor and texture! We will certainly be making again.
Debbie
0My bread turned out delicious both times. However, it didn’t rise much. At first, it was my baking powder being out of date. But I have a brand new one and it did the same thing. Could it be anything else?
Maya | Wholesome Yum
0Hi Debbie, Keto bread doesn’t rise as much as traditional bread, but mixing at high speed will help it rise more. Make sure your eggs double in volume, too.
Judy M
0Maya, this is one of the first keto recipes I made in 2019. So I tried it again, since I’m testing out my older recipes. Did you change the recipe? I didn’t see anything about whipping the eggs up in my recipe. It didn’t rise very high. And I was wondering if maybe I should add some egg white protein powder. Well, whipping the eggs in the beginning, make it rise more? I like that this is a simple recipe and I can put it together really fast. Thank you very much.
Maya | Wholesome Yum
0Hi Judy, As noted in the post, I did update this recipe to use a mixer, but the ingredients are the same. I usually find egg white protein powder makes baked goods more dense rather than more airy.
Jen P
0The psyllium husk powder you put a link to, and sell in your Amazon store absolutely DOES turn the bread purple…
It’s simply the reaction with it and the baking powder. No way around it.
I would be interested to know what ingredients you actually mixed together for your photo. Nothing wrong with purple bread…its just unusual. But your claim is false.
Maya | Wholesome Yum
0Hi Jen, If you’re using the same brand of psyllium, make sure you’re using an aluminum-free baking powder. The bread in the pictures was made using the brand I linked in the post, and you can see it’s not purple. 🙂
Beverly
0Thank you ever so much for that delicious recipe. So easy to make, very tasty, keeps well & is absolutely gorgeous with thick butter & Marmite! Maybe I shouldn’t have said thick butter but we have to misbehave sometime. Thanks again.
Kayla
0How long is the shelf life on the counter and in fridge or freezer?
Wholesome Yum D
0Hi Kayla, You can store on the counter for 3 to 4 days, or in the fridge for up to 1 week. Plus, you can freeze the bread for 3-6 months.
Chris
0Probably a stupid question, but I’m a beginner. Why no yeast? Is baking powder/egg combination better? Or just not keto?
Maya | Wholesome Yum
0Hi Chris, This recipe does not have yeast. Not every bread has yeast. I do have a recipe for keto yeast bread if that’s your preference.
LouAnn
0Can this be made in a bread machine?
Maya | Wholesome Yum
0Hi LouAnn, Yes, please review my tips above for how to do this.
Delores c.
0Love this bread, turns out perfect every time! Quick and easy to make too!
Robin Feick
0I make this recipe into 7 buns which makes them the right size and thickness to use as hamburger buns. Today I added 1T of caraway seed which I ground up as well as 1T of cocoa and 1T of liquid honey to give the flavour of rye bread. Delicious! And the texture was as good as ever. I always warm the eggs to room temp and whip them until soft peeks form.
Peter Alexander
0Baked it today. Neither texture nor flavour were appealing.
This is the first Keto Bread I baked. I am used to baking German Rye Sourdough or Ciabatta. I have to see if I can come up with a palatable bread.
Sorry, not me. Cheers.
Amy
0I love your recipes! My husband is diabetic and we both thank you for all the work you have done to make delicious healthy options he otherwise wouldn’t be able to enjoy.
Jenn
0I love this bread!!! My first batch was very dense and didn’t rise much. The flavor was still good so I gave it another go. I used fresher eggs and also added a TBS of Apple Cider Vinegar. It rose up and browned nicely with an airy texture. It holds up really well as a sandwich too! My next batch I am going to double it and try making it in a larger bread pan. Wish me luck.
Thanks for the many great recipes!!!
John
0You mentioned as follows: “Baking Powder – I always use gluten-free, but any kind will work.”
Is there any baking powder that is not gluten-free?
Baking powder is a mixture of sodium bicarbonate, other bicarbonates, and acid salts. There is no gluten in any baking powder.
Maya | Wholesome Yum
0Hi John, Baking powder typically has starch to absorb moisture, and some brands do contain gluten.
Tracy C Smith
0I’m sure its on me but my bread was dense and blue in the center.
Michele M
0Made more of a “batter” than a “dough.”
In the end, the texture was decent.
However, I was really disappointed with the flavor. All I could taste was eggs. Wonder if it would work with flax eggs…
Maya | Wholesome Yum
0Hi Tracy, Some brands of psyllium husk powder can cause baked goods to have a purple tint. You can still eat it, but next time I recommend this brand to avoid this issue.
Mike
0I made this bread for my granddaughter who is diabetic and celiac. She loved it!
It turned out about 1/2 the height of the loaf pan. It was as dense as I thought it was going to be. I’m wondering if I can double the recipe so I get a normal height loaf.
Any thoughts?
Thank you
Maya | Wholesome Yum
0I’m so glad you and your granddaughter liked it, Mike! It sounds like you used a pan that was too large, I recommend this one. Also, check my tips above to avoid a dense result.
Richard
0This is so far the best keto bread that I have baked. However, I actually find it to be too moist. It’s almost like a sponge cake. I baked it yesterday and hoping that the texture will improve by tomorrow as it is too soft for my preference. Anyone have an idea how to make it a bit more chewy??
Maya | Wholesome Yum
0Thank you so much, Richard! I’m glad you liked it. Too moist is a sign that it needed to be baked for longer, so you’ll want to do that next time. Hope this helps!
Yosefa
0How many slices do you get? I made it in a bread maker and cut 8. I’m trying to figure out how many carbs per slice.
Delicious!
Maya | Wholesome Yum
0Hi Yosefa, This recipe makes 18 slices that are slightly less than 1/2″ thick. 8 slices sounds like they would be very thick.
Jenn
0By far my husband’s and my favorite bread compared to any store bought keto/gluten-free. Excellent taste and texture. Doesn’t fall apart in your hands when used for sandwiches. I added 2T of swerve brown sugar, 2T+ raisins and 1/2t cinnamon to make it a cinnamon raisin loaf. Delicious! Going to try the making it a rye version! Thank you so much for figuring out this recipe!
Connie Cash
0Yes, I made this! Not sure about the taste. Followed the recipe even bought the husk powder! I guess I got my hopes up, but it wasn’t very good. Even for croutons, maybe not.
Mike
0I made this bread for my granddaughter who is celiac and diabetic. We really appreciated the low carb feature because of the diabetes, the taste was good and the bread was light and airy. My only regret was the finished loaf was so small. The height was about 1/2 of a regular loaf of bread. I’m wondering if I double the recipe if it would produce a larger loaf.
Mike
0I just followed this recipe exactly and the batter turned out to the consistency I poured it into the loaf pan. Has anyone else had this happen?
Maya | Wholesome Yum
0Hi Mike, Sorry, I don’t quite understand what you’re asking or what happened to the batter. Can you please explain a bit more? It’s usually thick, not pourable.
Mike
0The batter was very thin… thinner than the consistency of cake batter. I guess I was expecting it to be thicker. I posted another review with the finished product which turned of fine.
Mike
0Will this recipe work in a bread machine?
Maya | Wholesome Yum
0Hi Mike, Yes, people have told me they made it in a bread machine. Please see the details in my post above.
Robin Feick
0I tried this recipe as a loaf in the smaller pan size. However, I was more satisfied with the finished dimension when I doubled the recipe and baked in a 9” pan.
Then I decided to try it as buns: first time I made 6, 105g (raw dough) buns that baked up into lovely, plump rounds. I used some improvised baking rings we have on hand. They are made out of aluminum foil lined with parchment paper and held together with a large paper clip. That number and size of buns proved to be a little too big for burgers. So now I’m making 8, 78g buns and that is just right!!
Thanks for a wonderful, protein-rich, flexible GF bread option that doesn’t use up half my glycemic load for the day in one serving.
One thing: I wish I could upload a picture of the rings and the finished product.
Tee
0Instead of coconut oil(I hate coconut flavor and smell) can I use olive oil?
Maya | Wholesome Yum
0Hi Tee, Yes, other readers have told me this worked for them. Please let me know how it goes for you!
David A
0Wonderful, simple recipe. Thank you so much!
Dilyana
0Amazing bread! Although I did make some modifications, only because I didn’t have all the ingredients as given. Instead of bleached almond flour I used a regular one, adding same amount of tapioca starch instead of psyllium husk. I did use also virgin olive oil instead of coconut oil and 5 medium eggs. The water was reduced to a little bit more than the half of the given. However the bread came out perfectly baked (177 C in a fan oven for about 60 min on a lower rack) and was with a crispy outside and soft airy inside! Best gluten-free bread I have ever had!!!
Thank you so much!
Ruth
0Can you bake this in an air fryer?
Maya | Wholesome Yum
0Hi Ruth, I’m sure you can, but I always bake it in the oven so don’t have a specific time recommendation. Let me know how it goes!
Laurie
0Mine didn’t rise either and I’ve been using my baking powder a lot lately so I know it wasn’t that. I might try mixing longer next time?? Bread tastes good! I just wish it were a better size. I also have a Pullman loaf pan, which has grooves on the inside to help bread rise better – might just try that with some non-stick spray too. I’ll post if I do.
Peter
0I tried the keto bread. I thought I stuck accurately to the recipe, but it didn’t rise. It was very dense and didn’t rise much. The baking powder was a recent purchase, so probably not to blame. However, it tasted nice (and our ginormous Newfypoo puppy and I still enjoyed it). I will try again and see what happens.
Maya | Wholesome Yum
0I’m glad you liked the taste, Peter! I have tips above to address the dense aspect.
Kamryn
0I made this bread using the recommended psyllium husk powder, even ordered exact kind off of Amazon, but the bread still turned out a dark purple. I have been gluten free for quite some time and I have to say compared to other gluten free breads, this has a great texture (soft not too dense) and flavor. I am excited to try it with avacado or pb&j! I am so glad I found this website and can’t wait to try some of the other recipes!
Patricia Cook
0This is simply the best clean, simple, natural, delicious keto bread recipe! A game changer– like really eating bread again. I have to limit my intake of coconut products; so after my daily MCT oil, I substitute for most coconut oil, milk, and flour. However, I routinely make this weekly with avocado oil, and it always comes out beautifully. I have also made it with EVOO or grass-fed butter in a pinch. I have loved it every time.
greg
0I’m just wondering if you might have a number of slices you get per loaf, I got 34 slices but I cut them thin because it’s very dense and I’ve cut this way prior and still has plenty of flavor this thin but just asking so I can get a calorie count (approx) probably sounds a bit weird but maybe u know. Thanks
Wholesome Yum D
0Hi Greg, This recipe should give you 18 slices.
Pearl
0Made this yesterday with my two girls. For someone who loves bread and pasta, gluten-free recipes are ones I have to get use to. But I should say this turned out well. I wouldn’t eat it on its own but with avo and sunny side up, it’s definitely filling and delicious, maybe more satisfying than the toast with gluten. Embracing the low carb lifestyle slowly to lose weight and stay healthy. Thanks for the recipe!
Robyn Rosenkrantz
0I love your recipe! It turns out great every time and is so delicious and healthy. I like how simple it is. Have you ever done any mix ins? Like herbs, chocolate chips, dried coconut, sunflower seeds, walnuts or blueberries? What about seeds or nuts on top of the bread? Curious how those additions might work. Thanks so much!
greg
0was wondering the same thing, going to try some fruit and nuts also should be good I think, also some keto jam will be another experiment
Maya | Wholesome Yum
0I’m so glad you love it, Robyn! I haven’t tried mix-ins with this one, but you totally can. Let me know what you end up trying!
Robyn Rosenkrantz
0Hi Maya, I made it yesterday and added 1/4 cup of unsalted roasted sunflower seeds and it tastes great!
Marie
0Husk powder?
Maya | Wholesome Yum
0Hi Marie, Yes, I recommend this brand of psyllium husk powder. Did you have a question about it?
Sue Smith
0Made the bread using the recommended products. Bread came out purple and grainy. What are the recommendations?
Steph
0Some kind of psyllium turn breads purple when it reacts with baking soda.
Maya | Wholesome Yum
0Hi Sue, I’ve never had this bread turn out grainy using Wholesome Yum Blanched Almond Flour and have made it dozens of times. Did you use a different brand by chance? Also, were your eggs room temperature before starting?