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Get It NowThis low carb bread recipe with almond flour came about somewhat by accident during my Sunday keto meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I wanted to create an almond flour bread that is much closer to a traditional bread. This is one of the closest ways I’ve come to a carb-free bread loaf. Although almond flour bread is not quite as low in carbs as cloud bread or my white keto bread (both of which are lighter and fluffier), this one is a low carb gluten-free bread that has a taste and texture closer to a whole wheat variety. It even has a crusty exterior!
This one is one of my favorite low carb bread recipes for everything from toast to sandwiches — and will easily fit into your low-carb diet! I’ve been making it for years, but recently updated it to use a hand mixer and the results are even better (more on this below).
Why You’ll Love This Low Carb Bread Recipe
- Chewy with air pockets
- Crusty golden brown exterior
- Neutral flavor (not sweet), like whole grain bread
- Just 5 simple ingredients (plus water and salt)
- Only 10 minutes prep time
- Gluten-free, grain-free, dairy-free, paleo, and keto friendly
- Packed with protein and fiber, keeping you full for longer
- 2g net carbs (and just 5g total carbohydrates) per slice – won’t spike blood sugar!
After dozens of tests, I only make this loaf with Wholesome Yum Blanched Almond Flour. That’s because its fine-milled texture makes each slice taste more authentic than other flours, all while keeping the carb count ultra low. You can truly taste the difference!
Readers also love this low carb gluten-free bread so much that I included it in The Easy Keto Cookbook — my first print book with 100 easy recipes designed for keto newbies, experts, busy people, those with diabetes, and everyone in between.
Ingredients & Substitutions
This section explains how to choose the best ingredients for (almost) carb-free bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – I recommend this one over other almond flours because of its superfine grind. Many other brands are more coarse and will give this low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this form of ground almonds includes the skins).
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in keto baking and also makes low carb gluten-free bread recipes more sturdy. This ingredient is what gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread which is harmless but doesn’t look very appetizing, so I recommend this brand that doesn’t do that. If you want to use flaxseed instead of psyllium, follow this similar flaxseed bread recipe.
- Baking Powder – I always use gluten-free, but any kind will work. Don’t confuse this with baking soda, which is not the same thing.
- Sea Salt – For simple flavor.
- Eggs – I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so including them, makes the bread rise better in combination with the baking powder. Since this almond bread loaf uses quite a few eggs, I don’t recommend egg substitutes. Make sure your eggs are at room temperature before you start, to prevent clumps in your batter.
- Coconut Oil – You can use an unrefined one if you don’t mind a subtle coconut flavor, or a refined coconut oil instead for a more neutral taste. You can also use butter instead, in the same amount. I have not tested using other oils, such as avocado oil or extra virgin olive oil, so am not sure if those would work.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
How To Make Low Carb Bread With Almond Flour
This section shows how to make low carb bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a 8×4 loaf pan with parchment paper and preheat the oven.
- Mix dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat eggs. Using an electric mixer, beat eggs until they double in volume.
- Combine dry and wet ingredients. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water. Mix well to make more air bubbles.
- Bake. Transfer the carb-free bread batter into the prepared loaf pan and form a rounded top with your hands or a spatula. Bake until a wooden toothpick comes out clean and loaf develops a very hard crust (see tips below to confirm that it’s done and avoid a gummy texture).
- Cool. Let the low carb bread cool completely on a wire rack to ensure the right texture. (It can be gummy if you slice it right away.)
- Enjoy. Once it’s completely cooled, slice and enjoy! Use it as a sandwich bread, for avocado toast, or in any recipe that calls for bread!
VARIATION: Want to use a bread maker?
You can! Many of my readers in our low carb support group report you can make this almond flour bread recipe in a bread machine. If you want to use your bread machine, load the dough into your machine instead of a loaf pan and make sure to use the “Quick Bread” setting.
Tips For The Best Low Carb Bread
I’m so excited about how delicious and chewy this almond flour bread is! It’s one of my favorite low carb bread recipes, and I want it to be yours, too.
Below are tips to getting the best rise and knowing how to tell if the bread is fully baked.
How To Create Air Pockets In Almond Flour Bread
Almond flour just doesn’t work the same way as wheat flour. But, you can still do everything you can to help this bread rise:
- Eggs should double in volume. Beating the eggs with a hand mixer until the volume doubles helps create air bubbles in the dough.
- Beat at high speed. A hand mixer is also important when mixing the other dough ingredients, to create as many air bubbles as possible. I used to make this low carb bread recipe by mixing it by hand, which you can still do, but the bread is a lot more dense that way.
- Use fresh baking powder. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is Done
It will look done before it actually is! And if you take it out too soon, it will fall and worse, it will be gummy inside. Here are 2 ways to test for doneness:
- The toothpick test. This bread will pass the toothpick test before it’s fully done. So, check with a toothpick and then continue baking for at least 10 more minutes.
- The crust test. Another way to tell is that the top should get very hard and crusty. It’s an important marker of the bread being done.
In general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
Storage Instructions
Wrap low carb gluten-free bread in parchment paper, not plastic. Store on the counter for 3 to 4 days, or in the fridge for up to 1 week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or low carb croutons).
TIP: Don’t wrap this low carb bread in plastic wrap or a plastic bag.
It will trap moisture and ruin the texture. If it gets a little damp or gummy with time, you can pop it in the toaster to fix that.
Can You Freeze Low Carb Bread?
Yes, you can freeze low carb bread for 3-6 months. Slice and place on a parchment-lined baking sheet in a single layer. Once frozen solid, transfer your (almost) carb free bread slices to a freezer bag. (Alternatively, you can freeze in a freezer bag right away with pieces of parchment paper between the slices.) Reheat in the toaster.
More Low Carb Bread Recipes
If you like carb-free bread, you’ll enjoy these other keto bread recipes with easy ingredients and amazing texture!
Tools To Make Almond Flour Bread
- Loaf Pan – This baking pan is the perfect size and doesn’t stick in case the parchment paper coverage misses some areas.
- Parchment Paper – The size is perfect for loaf pans to hang over the sides when making low carb bread.
- Bread Maker – This is not required, but some people want one and my readers have told me that this recipe does work in it, on the quick bread setting.
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!
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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.
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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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1,591 Comments
Carolyn
0I bought xantham gum for the other recipe; husband hated it. It seemed like wet, undercooked eggs. Would this recipe benefit from adding a teaspoon if xantham gum?
Maya | Wholesome Yum
0Hi Carolyn, Not sure what other recipe you are referring to. This one does not need xanthan gum.
Carol
0First time we were able to have ‘bread’, on Passover, as I was able to find the kosher for Passover version of all the ingredients. Costco had Kosher for Passover (KFP) Almond flour & Himalayan sea salt. Original Metamucil (KFP all year) for the phylum husks (although I could have gotten the husks on line). Passover Gefen baking powder was in my local kosher food store, La Bonne coconut oil is KFP, though other brands may be as well. This was such a hit recipe!!
Maya | Wholesome Yum
0I am so happy to hear that, Carol! Thank you for stopping by!
Dagan Haddad
0Are you using dinosaur eggs or what? I added an extra 3 eggs (jumbo) + 1/4 c oil + water to get this anywhere near a consistency of dough.
Maya | Wholesome Yum
0Hi Dagan, Low carb dough often does not have the same consistency as traditional wheat dough. This recipe was tested several times as written, with large sized eggs. I hope your version turned out great for you!
FEr
0Hello, Do you think I can use this recipe in a bread machine?
Maya | Wholesome Yum
0I haven’t tried it, but let me know how it goes if you try.
Tatyana
0Why did mine turn purple though? Lol it tastes fine. The only difference I made is I substituted coconut oil for butter.
Maya | Wholesome Yum
0Hi Tatyana, I’m glad you liked the taste. Some brands of psyllium husk powder turn purple when reacting with the other ingredients. It doesn’t affect anything other than appearance.
Misty
0I seem to have trouble getting the proper wet-to-dry ratio and I think it is because of the size of the eggs. The first time I made this I was at my mum’s and she had medium-sized eggs. Since this recipe calls for large eggs, we used 5 eggs instead and we got the texture pretty similar to the one in the video.
Since then I’ve always used 4 large or extra large eggs and the batter always turns out a bit less thick than in your video. I wouldn’t say runny or pourable, just not as thick as the one you got, so maybe the eggs I’m using are too large.
I have one bread baking right not in the oven and this time I used 3 large eggs instead of 4. I think this time the batter turned out a bit thicker than in your video but I’d say this texture is closer to yours
Between getting a thicker or or less thick texture, which one is preferable? How big are exactly the eggs you use? Where I live they usually come in three sizes (M, L and XL) and I usually get XL because eat poached eggs very often and I like a big yolk for that. maybe I should use L-sized eggs? With my mum we used 5 M-sized eggs.
By the way, I love how simple this recipe is! I love that it uses whole eggs instead of separated since I’m really bad at separating the yolks from the whites, and if you use more whites than yolks then you have to find another use for the yolks and it’s a pain in the neck. I went keto on summer last year and when I decided to start baking my own bread and went looking for almond flour bread recipes, I chose this one for its simplicity
Maya | Wholesome Yum
0Hi Misty, Thank you for sharing! I use large eggs (not medium or XL). The video shows the texture so I’d go by that. I’m so glad you like the simple recipe and making this bread.
Misty
0Thanks! With XL eggs, I’ve noticed that even with 3 eggs the bread is just a tiny bit eggy. It’s not a problem since I usually toast the slices anyway but I think it definitely has to do with using too-big eggs. Is it because of the big yolks? I’ll definitely try with L-sized eggs next time, instead of M or XL
Becky
0I just made this bread and I can’t believe how “real” it tastes!! It tastes so good and even hubby approves. Thank you for sharing the recipe.
Maya | Wholesome Yum
0Thank you so much, Becky! I’m so glad to hear that.
Patty Oliver
0This tasted really good but didn’t rise. I followed the recipe exactly. It is like 1 inch thick. What did I do wrong? I didn’t use gf baking powder, just regular…does that make a difference? It is not out of date.
Maya | Wholesome Yum
0Hi Patty, Sorry you had issues with the bread rising. It doesn’t rise as much as regular wheat bread, but usually should be more than an inch thick. Mixing well once all the ingredients are combined can help create air bubbles. Hope you still liked it!
Barbara Martin
0I don’t have psyllium husk powder. I do have xanthan gum. Do you know if that will work?
Maya | Wholesome Yum
0Hi Barbara, No, not for this recipe. You can try my other keto bread recipe that uses xanthan gum.
Jean
0I just made this bread and I love it!!! I couldn’t find psyllium husk powder at Trader Joe’s today, so I substituted flaxseed meal. It was absolutely delicious.
I’ve been on a low carb diet since the end of January, and thought I’d never be able to have a decent tasting slice of bread again. It has been quite an education, learning about the variety of food one can have when counting carbs.
Maya | Wholesome Yum
0Hi Jean! I am so happy you loved the bread. Yes, there is a lot to learn when counting carbs! Thanks for stopping by!
Patricia Clayborn
0Can I make this with oat fiber instead of psyllium powder?
Maya | Wholesome Yum
0Hi Patricia, No, I don’t think that would work. Psyllium powder creates a chewy consistency to mimic regular bread, and acts as a binder. Oat fiber would not have the same effect. Some people have said they have had success with ground flax seed meal, so you could try that.
Joanne tabone
0Can I use this recipe in a bread maker? Would use the gluten free option feature.
Maya | Wholesome Yum
0Hi Joanne, I don’t have one so have never tried that. Let me know how it goes if you do!
Janet Metzger
0Just made this bread and it was wonderful! Followed the recipe exactly and made sure my baking powder was fresh. It rose exactly as pictured and sliced up like a dream. My whole family loved it! Thank you.
Janet xx
Maya | Wholesome Yum
0Hi Janet! I am so happy you loved the bread! I often have to check the expiration dates on my baking powder too. Thanks for stopping by!
Susie Redmond
0I’m so excited to have found your site. I thought that I’d never have bread again; you’ve made healthy eating for bread lovers possible!! Delicious!! Bless you!
Maya | Wholesome Yum
0I am so happy to hear that, Susie! Thank you!
Judy
0I substituted ground flaxseed for psyllium powder. Was great.
Maya | Wholesome Yum
0That’s great, Judy! Thanks for stopping by!
Misty
0If using flaxseed, do you use the same amount as psyllium husk powder? I’ve only ever done this recipe with psyllium husk powder but I’d really like to try it with flaxseed meal as well
Shilpa
0What can I use to substitute eggs in this dish?
Maya | Wholesome Yum
0Hi Shilpa, unfortunately this recipe requires eggs.
Del
0You could try chia seeds. You soak them in water first as per packet instructions then use the gel to in place of eggs, oil and butter according to the packet. Maybe worth a try.
Liv
0Just made it without eggs, works perfectly 🙂 I made a mix of crushed flax seeds and water, plus some egg replacer I bought in the shop.
Maya | Wholesome Yum
0Thank you so much for sharing, Liv! That’s great to know.
Jo
0How long does this last before freezing or refrigerating? If leftovers should I refrigerate right away?
Thank you!
Maya | Wholesome Yum
0Hi Jo, It might last a day or two on the counter, beyond that I would put it in the fridge. I usually refrigerate almost right away, just in case. It does absorb moisture from the air sometimes, so I like it toasted if it lasts longer. You can freeze it, too.
Paula
0I made this bread today and am very disappointed in the taste, texture, and color. The crust is brown but the center is an unappetizing purplish gray.
Maya | Wholesome Yum
0Hi Paula, Sorry that you were disappointed. The color likely has to do with the brand of psyllium husk powder; some of them turn purple when baking, though this is not harmful. The brand I use is linked on the recipe card and does not turn purple (as shown in the pictures). Regarding taste and texture, I’d love to help troubleshoot, if you can describe what issue you are seeing.
Tim
0Hello! What a relief! This is great, and in my opinion, scratches that bread itch craving while low-no carb. It was a touch more “eggy” than real bread in texture though what it lacks there it makes up in flavor.
I did have a question about raising, mine turned out about half as “tall” as the lid pictured. I followed the recipe to a T and used the 9×5 loaf pan the directions called for. Any idea what might have gone wrong? Could I double the recipe to get a taller loaf, one more suitable for sandwiches?
Thanks again, I’ll definitely look at more of your recipes.
Maya | Wholesome Yum
0Hi Tim! This might seem strange, but is your baking powder old? Sometimes when baking powder is close to its expiration date, breads and other baked goods don’t rise as well. Thanks for stopping by!
Annette
0Fantastic recipe!! Made it this morning. My granddaughter loved it with Kerrygold butter. I had it toasted with over easy eggs. Thank you for sharing!
Maya | Wholesome Yum
0Thank you, Annette! Sounds like a perfect way to serve it!
Woody
0Any tricks to getting the bread to ‘rise’? I know that yeast needs flour/gluten to work, but will it work at all in this recipe?
Maya | Wholesome Yum
0Hi Woody, Yeast works by consuming sugar (either added sugar or sugar in wheat flour), so it would not work with these ingredients. You could try adding some yeast *and* some sugar (knowing that the yeast would consume most of it), but I haven’t experimented with that. Aside from that, mixing the batter well can help create more air bubbles, and make sure you are using fresh baking powder.
Liz
0I think I used the right-sized loaf pan, but the bread is, at most, an inch and a half at the thickest part. Does it work to double the recipe and make a thicker loaf? Would adding more baking soda help?
Thanks!
Liz
Maya | Wholesome Yum
0Hi Liz, Low carb bread doesn’t rise as well as one made with wheat flour, but it shouldn’t be quite that short. Some factors that might contribute include the age of your baking powder and how well the batter is mixed – the mixing process helps create air bubbles. Also, did you use baking soda or baking powder? They are not the same. Baking soda needs something to interact with, in this recipe I use baking powder. More baking powder *might* help, but is risky because using too much can cause it to fall even more flat.
Kirstin
0Can you freeze this bread?
Maya | Wholesome Yum
0Hi Kirstin, Yes, you can!
Lynne Erwin
0Tried this with the smaller amount of psyllium husk powder, and butter rather than coconut oil, and am happy with the results. Husband has been told no sugar, pasta, potatoes or bread, but his doctor said this would be ok. SO thank YOU!
Maya | Wholesome Yum
0Thank you, Lynn!
Marie
0Do you know the sodium content?
Maya | Wholesome Yum
0Hi Marie, unfortunately, I don’t have that information readily available. If you put the ingredients into an online nutrition calculator you should get a better answer.
Cynthia
0Has anyone had a chance to substitute the eggs in this with chia or flax eggs? Thanks!
Maya | Wholesome Yum
0Hi Cynthia, I haven’t tried, but I thought someone mentioned it in the comments somewhere. Let us know how it goes if you give it a try, too.
Minerva Brewer
0Your low carb bread recipe is awesome! My husband loves it. The texture is very close to regular bread. Except for making grilled cheese, because the bread absorbed the butter leaving the texture undesirable. We recommend this recipe for anyone who is looking for easy and delicious bread. Thank you so much.
The Brewers
Maya | Wholesome Yum
0Thank you, Minerva!
Leah Prescott
0Thanks so much for this recipe! My eleven year old daughter is struggling with diet changes and losing so many favorite foods along with her tummy hurting at the same time. This bread was a life-saver and mood booster for both of us! I couldn’t believe how easy it was. I’m so glad I found it and can’t wait to check out your other recipes!
Maya | Wholesome Yum
0Thank you, Leah! Glad I can help!
Krisztina
0Thank you for this bread recipe Maya! It helps me a lot on my low carb journey. I love this bread!
Maya | Wholesome Yum
0Thank you, Krisztina!
William Dotson
0Tried this bread and loved it.
Maya | Wholesome Yum
0Thank you, William!
Marcella Rice
0Why do we have to use solid coconut oil and melt it when there is liquid coconut oil ? They both are pure coconut oil.
Maya | Wholesome Yum
0Hi Marcella, They are not the same. Coconut oil that is liquid at room temperature is more refined and behaves differently in baking. The measurement when solid vs when liquid is also different. This is why the recipe says to measure it solid first, then melt it. It will have a different volume after you melt it. Hope this helps.
Misty
0This is something I always do the wrong way. I always melt it and use a full 1/4 cup of melted coconut oil because I don’t know how to properly measure solid coconut oil. The brand I use is very hard when solid and comes in a tub so I have to scrape it with a spoon to get shavings. 1/4 cup of coconut oil shavings is not the same as 1/4 cup of solid coconut oil in a block – 1/4 cup shavings would have less oil because of the air in between.
I put the shavings in my stainless still 1/4-cup measuring cup on the smallest hob of my electric stovetop until they melt and keep adding more shavings until I fill the 1/4 cup. In the summer my coconut oil is always melted in the tub anyway so I’d have to refrigerate first if I wanted to measure it solid. As a matter of fact, I keep a jar of coconut oil in the fridge during the summer because I like to spread it on toast instead of pouring it – but it gets REALLY hard in the fridge! Way more than butter.
I think melted and solid coconut oil pretty much have the same volume, or if it changes, the amount of volume lost or gained is negligible 😉 Sometimes I make coconut oil bites by pouring 1-tbs servings of melted coconut oil mixed with something to give them flavours (matcha powder, raw cacao powder, essential oils, etc) on an ice cube tray and when they turn solid it looks like the volume is about the same.
Maya | Wholesome Yum
0Hi Misty,
Do you store the coconut oil in the fridge? That would make it very hard and isn’t necessary. At room temperature coconut is usually very soft – at least every brand I have ever tried.
The volume is a little greater liquid than it is solid. If I melt a cup of coconut oil in a measuring cup, it overflows over the sides. You are right that it’s pretty close, it’s just a possible difference.
Those coconut oil bites sound yummy! 🙂
Misty
0I don’t usually store it in the fridge but in the summer I do keep a small jar in the fridge because the one in the pantry is completely melted and there are some times I just want to use it solid, like for spreading on toast.
I’ve noticed that the texture differs from brand to brand. Jarrow Foods is more solid than another brand I am using now which is way softer.
Alicia
0Hi, what is weight in grams for 1/4 cup of solidified coconut oil pls?
Would really appreciate if you could provide the info. TIA
Maya | Wholesome Yum
0Hi Alicia, Metric measurements will be added this week! Thanks!
Dar
0Could you measure the internal temperature to assure proper doneness?
Maya | Wholesome Yum
0Hi Dar, That’s a great idea! I think you definitely could and that is probably the most reliable way, but unfortunately I don’t know what the right temperature should be. If you happen to try and find out, let us know!
Collette
0I wasn’t very fond of the flavor, neither did a friend I shared it with. The texture was great but it had an underlying flavor that just wasn’t nice to my taste buds.
Maya | Wholesome Yum
0Hi Collette, Sorry that it wasn’t for you! I have other low carb bread recipes in the recipe index, so hope you’ll like one of the others better.
Barbara McGuire
0So easy to make! Thank you for this recipe. I have tried one other one which was a complete failure so I’m very happy.
Maya | Wholesome Yum
0Thank you, Barbara!
Ioana
0I have only tried the 90-second bread. I am scared to consume so many ingredients and not to love the taste. Reading the comments, I think I will give this recipe a try. I will let you know how it turned out. Thanks for sharing so many great and healthy recipes.
Maya | Wholesome Yum
0Hope you love it!
Carleen Bruce
0Good morning! My first loaf of bread is in the oven. I have a couple questions though, I used unblanched almond flour is that okay? Also I used ground flax seed instead of psyllium husk as I was not able to find any. Do you need to use coconut oil or would vegetable or olive oil work? Then, I have a question about your almond flour biscuits, would that work as a biscuit topping for chicken pot pie?
Maya | Wholesome Yum
0Hi Carleen, I wouldn’t recommend unblanched almond flour. It might be ok but the texture will be much worse than using finely ground blanched. I haven’t tried the recipe with flax but I expect that it will work better with psyllium, which provides that chewy bread texture and flax doesn’t do that. If you don’t want to use coconut oil, I’d recommend butter or ghee over vegetable oils. The almond flour biscuits should work fine as toppings.
Anne
0I just had to comment, this tasted so good! Especially with almond butter on top! Thanks for sharing this recipe. 🙂
Maya | Wholesome Yum
0Thank you, Anne!
Carleen Bruce
0Where can I purchase psyllium husk?
Maya | Wholesome Yum
0Hi Carleen, I get mine from Amazon here.
Carleen Bruce
0Thank you! Can’t wait to try this!
Raj
0Hello Maya,
Happy new year. I wish you success and health in 2018.
I’m so glad to find your site with so many healthy recipes, I baked almond flour/psyllium husk bread yesterday and love it because it won’t raise my glucose levels. So I’ll be baking twice a week.
A question I have is that you mentioned using less psyllium husk, so I would use 2 tbsp. How much baking powder and water is needed?
Another thought, can we try adding a tbsp of pumpkin seeds or sunflower seeds.
Thanks,
Raj.
Maya | Wholesome Yum
0Hi Raj, Thank you for the kind wishes! I’m glad you liked the bread. I haven’t gotten around to trying it with less psyllium, so don’t have the exact amount of water for that case unfortunately. I think you can add a tablespoon of seeds easily without altering the rest of the recipe.
Jamie
0I think I have to give up on low carb bread. I don’t think I did anything wrong and this was gritty and eggy just like 90-second bread. I was so hopeful. I may try it once more with butter instead of coconut oil and that flavor is too strong. Sorry to anyone who said this texture was like regular bread, I did not find it even close.
Maya | Wholesome Yum
0Hi Jamie, Sorry it didn’t work for you. It definitely shouldn’t be gritty. This is likely due to using almond meal instead of almond flour, they are not the same but sometimes meal is labeled as flour. It should be fine and ivory in color.
Bebe
0I’m about to try this with the flax seed meal instead of the psyllium husk, but I forgot gluten free baking powder. Does it matter that much if I use regular baking powder (I’m not super gluten sensitive)?
Maya | Wholesome Yum
0Hi Bebe, I haven’t tried it with flax seed meal, so let me know how that goes. Regular baking powder is fine. Often times it’s naturally gluten-free anyway, but some versions aren’t so I just mention gluten-free just in case. Either way, it will work fine.
Tim
0Can you omit the psyllium husk?
Maya | Wholesome Yum
0Hi Tim, unfortunately there isn’t a replacement for the psyllium husk in this recipe and if you omit it the texture will be off. You could try reducing the amount, otherwise you may like this Easy Paleo Keto Bread Recipe which doesn’t require any psyllium husk.
Justine Lindsay
0I was wondering if you have ever tried this as buns or dinner rolls before? Possibly putting them into muffin tins to help with shaping?
Maya | Wholesome Yum
0Hi Justine, I haven’t tried that yet but it might work. I would definitely recommend using muffin tins for the shape and to watch them closely for baking time. Good luck and let me know how they turn out!
MJ
0Hi Maya,
I was curious if I could increase the recipe to let’s say 24 slices to obtain more height to the loaf? I realize I would have to bake it longer and carbs may change too. Thank you for all you do for us Keto-ites!
Maya | Wholesome Yum
0Yes, you can do that! You’d need to increase the baking time like you said.
Michelle
0I don’t know how to judge a serving size, I baked it in a round casserole dish. Is there a weight for serving size?
Maya | Wholesome Yum
0Hi Michelle, unfortunately I don’t have that information. The best way to find what weight each serving size is would be to make it then weigh it (minus the casserole dish) and divide that weight by 18 servings.
Fran
0I made this bread several times now using ground flaxseed in place of the psyllium powder and it came out perfect every time. I decided to try it as a sweet bread and added 1/2 cup raisins, 1 Tbsp. cinnamon, 1/4 cup erythritol and 2 Tbsp. Splenda. After it was done I iced it with 1/2 cup powdered sugar mixed with enough milk (about 1 Tbsp. to keep it thick but a little runny. Now I have a healthy, delicious, loaf of cinnamon raisin bread. Thanks for the great recipe!
Maya | Wholesome Yum
0Thank you, Fran! That cinnamon bread sounds delicious, I’ll have to try that!
Marcella Rice
0It seems raisins and powdered sugar make this Not a Keto bread.
Lee Kihbuhm
0Is it supposed to look goopy? I followed the recipe, but it looks really liquidy.
Maya | Wholesome Yum
0Hi Lee, Do you mean the batter? If you measured the same ingredient amounts as listed on the recipe card, then yes, that is how the batter should be.
Shaina
0Hey, I tried the recipe. The bread came out very good, but I found it too egg-y. What can I do to avoid that? Thank you.
Maya | Wholesome Yum
0Hi Shaina, I’m glad you liked it and sorry it turned out more egg-y than you wanted it. I don’t find it to be that way but for some people it might be. You may be able to substitute more egg whites for some of the eggs, but the end result would be more dense. Instead, you might want to try my new keto paleo white bread recipe. It’s light and fluffy, and has no egg yolks, so wouldn’t have an egg-y taste at all.
Stephanie Thomas
0To reduce the eggy flavor, instead of using 4 eggs could we use 1 egg plus 3 egg whites?
Maya | Wholesome Yum
0Hi Stephanie, An egg is 3 tablespoons but an egg white is only 2 tablespoons. So, to get the same volume, you’d have to replace the 4 eggs with 1 egg + 4.5 egg whites (or 9 tablespoons egg whites) – not the most convenient calculation. While it’s possible, if you were to do that, you would also likely end up with a more dense, possibly rubbery bread. But feel free to experiment and let me know how that goes for you.
Laura Atkinson
0I’m wondering how this will bake in my bread maker. I’ll try it oven first so I know how it “feels” but if this works in the breadmaker, I’m going to be one happy camper.
Maya | Wholesome Yum
0I haven’t tried it in a bread maker yet, let me know how it goes!
Woody
0Were you able to see if it works in your bread machine?
Sara
0Also curious about bread machine results! Please post if you have any suggestions. Thanks!
Micia
0Just made this loaf. It is perfection. Just the right texture. The bread rose well too.
Maya | Wholesome Yum
0That is wonderful! Thank you!