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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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Save This Recipe Now© 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. 🙂
1,591 Comments
Janinea sloan
0My husband is allergic to almonds. What other nut flour could I use?
Maya | Wholesome Yum
0Hi Janinea, Most other nut flours would work. The texture would just vary a bit depending on how finely ground it is – the finer, the better.
Claire
0The batter was very runny. I checked and double checked and my quantities were correct.
Maya | Wholesome Yum
0Hi Claire, It’s hard to say for sure what happened without being there, but want to try to help. Did you check the video? At what point did yours start to look different?
Jon Rueck
0Mediterranean Diet entries? While a neurologist’s program encourages a keto diet, our primary care physician and our cardiologist encourage the Mediterranean diet which be come to learn is mostly fresh vegetables, pasta and fresh fruit with some pork, chicken, beef and seafood (not salmon) thrown in. Help!
Maya | Wholesome Yum
0Hi Jon, While some of my recipes will fit into a Mediterranean diet, you won’t find pasta or high-sugar fruit on this site. I believe that reducing carbs is beneficial for anyone, even if not on a keto diet. Of course it’s up to you and your doctors to decide what is right for you!
Stanley
0Omg thank you … doctor said I have to eat healthy and drop a few pounds. The hardest part is I love some bread.
I have bread! Not dry flaky bread substitute but BREAD!
DID I SAY THANK U?
Maya | Wholesome Yum
0Yay, that’s so great to hear, Stanley!
Patricia Martinez
0Can this be made in a bread maker too?
Maya | Wholesome Yum
0Hi Patricia, Yes, I’ve had readers make it in their bread maker! I’m double checking to find out if they used any special tricks or settings, and will add that as a note if I find out any extra details.
Shirley
0Can I just omit the psyllium? When I made the bread, it did not rise like your loaf did. Why?
Maya | Wholesome Yum
0Hi Shirley, No, the psyllium is an integral part of the recipe. It’s hard to say what went wrong without being in the kitchen with you. This bread doesn’t rise as much as regular wheat bread recipes, but it does some. Try watching the video and see if at some point you did something different?
David
0For some reason mine came out purple. I’m guessing it was the husk powder.
Maya | Wholesome Yum
0Hi David, Yes, some brands of psyllium husk powder do that. It’s still safe to eat, though. Hope you liked it otherwise!
Genielyn Eaton
0Just made this recipe. Didn’t rise but was expecting that. Added cinnamon and walnuts to it since I plan on this only being used for toast. It smells absolutely wonderful and tastes delightful. Love it!
Maya | Wholesome Yum
0Yay! I love to hear that, Genielyn! Have a great day!
Jen
0Awesome!! Followed the instructions exactly and just enjoyed a slice of warm, moist delicious bread. Will definitely make this again! Thank you!
Maya | Wholesome Yum
0I am so happy you liked it, Jen!
Karen Turley
0I made this bread had to use the xanthan gum as I couldn’t get the husk, but turned out perfect. Thank you.
Maya | Wholesome Yum
0Thanks for sharing that tip, Karen! Thank you!
Courtney
0Hi Ladies! if I were to substitute with xanthan gum – how much would I use to replace the 1/4 cup psyllium husk powder?
Thanks!
Jon Rueck
0I have both psyllium husk and xanthan gum. Which may be better and how much of either or both?
Maya | Wholesome Yum
0Hi Jon, Use psyllium husk. The amount is on the recipe card above.
Kate
0How much xanthan gum did you use?
Ruby
0Hi,
My loaf was still really moist in dough like in the middle. Any tips?
Maya | Wholesome Yum
0Hi Ruby, It sounds like it needed to bake for longer. The top needs to form a very hard crust before it’s done.
Jon Rueck
0Same problem. Measured oven temp. Found it 25F higher than set. Reduced setting 20F and extended time 7 minutes. Still gummy in the middle. How much psyllium husk or xanthan gum is needed?
Maya | Wholesome Yum
0If it’s still gummy in the middle, then it still wasn’t baked for long enough – sorry. The psyllium husk powder amount is on the recipe card – 1/4 cup.
Norhala
0Another solid ‘Yum’ from our house 🙂 I had a bread craving so made this recipe this afternoon. I substituted flaxseed meal, as I don’t have any psyllium husk powder on hand. It’s delicious! Can hardly wait to have it with the roast for dinner and as cheese toast tomorrow! Thanks for all the great keto recipes…
Maya | Wholesome Yum
0Thanks for sharing with us, Norhala! Have a great day!
Jamie
0How do you keep this fresh? Should I keep it in the refrigerator?
Maya | Wholesome Yum
0Hi Jamie, You can keep it on the counter for a few days, the fridge for a week, or freeze slices for longer. Wrap it in parchment paper and don’t store in plastic, which can trap moisture.
Liv
0Hello 🙂 Is it possible to make it without eggs you think? And use egg replacer instead? Thanx!
Maya | Wholesome Yum
0Hi Liv, I’d have doubts but haven’t tried it. Let me know if you do!
Irlanda Ramirez
0Love it, love it, love it!!
Maya | Wholesome Yum
0I am so happy to hear that, Irlanda! Thank you for stopping by!
Michelle
0Absolutely loved the taste and texture of this bread. What do you wrap it with to keep it fresh on the counter?
Maya | Wholesome Yum
0Thank you so much, Michelle! Store it in anything that won’t trap moisture, so plastic is the worst. A bread box is great if you have one, or otherwise a parchment paper bag works too. I’d recommend putting it in the fridge if storing for more than a couple days, though. If it gets more “wet” over time with storage, it helps to toast it.
Jo
0Does this recipe work by substituting with coconut flour? And does it not need baking soda? It’s in the oven now but smells very eggy 🙁 I used 1/4 cup coconut flour to 1 cup almond. Thoughts?
Maya | Wholesome Yum
0Hi Jo, I haven’t tried it with coconut flour. It doesn’t need baking soda, just baking powder. Usually 1/4 cup coconut flour is the correct substitution for 1 cup almond flour, but it results in a much smaller volume, so not sure I’d recommend that for this bread – you’d end up with a tiny, flat bread. I’d love to hear how it turned out for you!
Suzanne
0This is the best! I’m really bad at baking but I have made this twice and both times it was perfect. I’ve shared it with all my gluten intolerant friends, thank you. Oh, I reduced the psyllium husk to an eighth and replaced the other eighth with gluten free flour. It made it less gritty. Yummy! Today I’m going to add some spices and sultanas for a sweet treat. Hope it works!
Maya | Wholesome Yum
0I am so happy you liked it, Suzanne! Thanks for stopping by!
Marilyn J Hempton
0Do I do anything different at high altitude? I live in Denver.
Maya | Wholesome Yum
0Hi Marilyn, I don’t live at high altitude so am unable to test. But, you might need to reduce the baking powder slightly and increase the oven temperature a little bit.
Penny Garvey
0The bread is still in the oven but after watching the video I have to say that mine was not nearly as thick, it was pourable. What did I do wrong. I followed the recipe but doubled it.
Maya | Wholesome Yum
0Hi Penny, It’s hard to say what went wrong without being in the kitchen with you. I would guess a difference in measurements – usually doubling the recipe shouldn’t be an issue. If you can pinpoint any particular step where it starts to look different from the video, I can try to help. I hope the bread still turned out for you!
Joellen Fry
0Made the bread but it didn’t rise and it is probably my fault. My almond flour is stored in the freezer. I probably should have let it come to room temperature first. I watched the video and the loaf shown seems to be narrower than the pan I used. The texture is good. The taste isn’t bad. I just need a “taller” bread to make my husband paninis. Anything you can tell me will be appreciated.
Maya | Wholesome Yum
0Hi Joellen, It doesn’t rise as much as a wheat bread but does a little. The almond flour being frozen might have made it worse, I’m not sure – I don’t store mine there since I go through it a lot. I’m glad you like the texture. If you want a taller loaf, you can multiply the recipe by 1.5 or even double it, but would need to increase the cook time and probably cover it to prevent browning the top too much before the middle is done.
Darlene
0Delicious!! I added a tablespoon of sweetener. Forgot water. Beat egg whites separately and so much better than I expected!! Where do the carbs come from in your nutrition info?
Maya | Wholesome Yum
0Thank you, Darlene! I’m glad it still worked for you but hope you’ll try it again with water, it should be even better for you that way. The total carbs come from the almond flour and psyllium. The net carbs are just from the almond flour only.
Alex
0Does this bread toast well?
Maya | Wholesome Yum
0Yes, this bread does toast well, Alex! I hope you like it!
Louise
0Hey, I added double active baking powder.
Do I add the same amount as if I would have added the gluten free, which is single active , right? Thanks
Maya | Wholesome Yum
0Hi Louise, Use the amount on the recipe card. Mine was double acting as well, and still gluten-free. 🙂
Louise
0Oh No! MY bad!! I forgot to add the warm water!! That must be why it turned out so dense!! I will try again!
Maya | Wholesome Yum
0I hope you like it, Louise!
Lou
0Way too dense for me.
Maya | Wholesome Yum
0Hi Lou, Sorry it wasn’t for you! You can try this keto bread recipe that is more light and fluffy.
Bill
0How can I get a taller loaf of the bread for sandwiches. Would like it as tall as a regular loaf of bread. Can I add something to the recipe or just double the recipe. Otherwise I really like the bread, especially since within the last month I have been diagnosed with Type 2 diabetes.
Also If I wanted to add some berries for a sweet treat, how would I go about this?
Maya | Wholesome Yum
0Hi Bill, You can multiply the recipe by 1.5 or by 2 to get a taller loaf. You’d need to bake it for longer, and probably cover the top toward the end to avoid burning as the center continues to cook through. I haven’t tried making this into a sweet bread yet, but will add it to my list!
Dee
0You could cut the loaf in half widthwise so it’s close to the same length as regular bread is high, then turn it up on one end and slice it. That way, you’ll get a slice that’s closer to the regular slice in height and width.
Karen Thompson
0Ha ha ha, I’ve made this bread a few times & love it. However, this time I forgot that the microwave was on (combination oven!!) & nuked it!! Guess what I have got some very nice savoury crunchy biscuits to eat with my lovely cheddar cheese! 😉
Maya | Wholesome Yum
0Oh boy, Karen! I am sorry about that. I have definitely done things like that before!
Karen Allard
0Awesome recipe!!!!! Thank you so much, I have tried many low carb bread recipes, but they haven’t come out nearly as good. I substituted flax seed for the psylium husk like some have suggested. I also changed the 4 eggs to 3 eggs and 1 egg white and added 1T. of sugar substitute!! Delicious!!!!!
Maya | Wholesome Yum
0Thank you for sharing your substitutions, Karen! I am glad you liked it!
Patti
0I just made this today. It was a bit runnier than in your video and I wondered what I did wrong. I think it had to do with the 1/4 cup melted coconut oil. I didn’t measure first and then melt so perhaps I ended up with more liquid? It’s not like the recipe wasn’t specific…. It was totally my error! I added a bit more flour to get the consistency right. I set timer for 50 min but it was done in 35 min! It is by far the best “keto bread” recipe I’ve made so far. But honestly I am a bread lover so no matter how good this is, in comparison, it will never be a replacement for the rye bread I love so much! Haha! But as far as a keto type bread, it was very good!!
Maya | Wholesome Yum
0Hi Patti, It’s hard to say what went wrong without being in the kitchen with you. The amount of coconut oil may vary slightly depending on when you measure, but I don’t think it would be a huge difference. I’m glad it still worked for you and that you liked it!
Ifeoma
0Outcome was good despite my replacing psyllium husk with flaxseed meal. I do wish it turned out higher though.
Thanks a lot.
Maya | Wholesome Yum
0Thank you, Ifeoma! I’m glad you liked it. You can increase the number of servings on the recipe card if you want to make it taller.
Wendy McCarthy
0Hi, I am having issues with buying almond flour!!
Maya | Wholesome Yum
0Hi Wendy! Many grocery stores now carry almond flour but you can also purchase it on amazon. I hope this helps!
Ifeoma
0I actually make mine. As I fine it significantly more cost effective to do so. I will be happy to tell you how if you want.
Patsy
0Could you use ghee (butter) instead of coconut oil.
Maya | Wholesome Yum
0Hi Patsy! Yes, you can substitute ghee. I hope you like it!
Mona yip
0I am diabetic. Are there any restrictions on how many pieces of almond flour bread I can consume? Because I love the bread, I can eat 5-6 pieces a day. Is that too much?
Maya | Wholesome Yum
0Hi Mona, While I can’t offer medical advice, I definitely think this bread is better for you than regular white or wheat bread. But, 5-6 pieces a day might be pretty high in calories and displace other nutrients as a result. I usually recommend focusing on a diet of whole foods, especially vegetables, eggs, meat, and healthy fats, with smaller amounts coming from nuts, nut flours, dairy and fruit. Of course each person’s needs are different and your doctor would know better than me what is best for you.
Dawn
0This came out very good! By accident, I bought the husk that had berries in it. So, there is a hint of berry flavor in the bread – not terrible – but will make sure to use plain husk next time.
Question…after baking and cooling, I stored the bread in a plastic zip lock bag. Due to moisture the top is no longer crispy. What can I do in the future to prevent that?
Thanks!
Maya | Wholesome Yum
0Hi Dawn, I’m still it still worked out for you! As for storage, a bread box or paper bag works better than plastic, which traps moisture.
Erin
0Can you use ground flax seed in place of psyllium?
Maya | Wholesome Yum
0Hi Erin, I haven’t but other commenters told me that they did this with success!
John
0The picture is a little misleading. My bread loaf was only 1-1/2 inches high and had a bluish tint to it. I enjoyed the bread though. I thought it smelled like it had cinnamon in it but it didn’t taste that way. Easy recipe and tasty bread.
Maya | Wholesome Yum
0Hi John, Thank you for the feedback. Sometimes this bread takes a little more effort to rise and the batter has to be mixed well to create air bubbles. Use very fresh baking powder, too. The bluish tint can come from an interaction with the psyllium husk powder, and the brand I use (linked on the recipe card) doesn’t usually do this, but either way it’s safe to eat. I’m glad you still liked it!
Misty
0Hello, tried your recipe. My bread looked and felt perfect. The smell on the other hand does not match the look. It seems to have a ammonia scent with a hint in the after taste. Have you ever had this comment before?
Maya | Wholesome Yum
0Hi Misty, Sorry that happened! I’ve heard of this happening due to a reaction between the psyllium and egg yolks, but never experienced it. It might vary by brand of psyllium husk powder, so try the one linked on the recipe card. I hope the bread was still good enough to eat!
Sue
0Hi. I had to use an egg sub Vegan Eggs as can’t eat real eggs. The bread came out stodgy and very wet even after nearly two hours of cooking. Was it the egg sub? Thanks.
Maya | Wholesome Yum
0Hi Sue, I’ve never tried it with a vegan egg substitute so can’t vouch for the results. Since it didn’t work, I assume that was the issue. I’m sorry.
Beth
0This may be a silly question, but what brand of Psyllium Husk Powder do you use? I’m looking for one that does not turn the bread purplish. When I taped on the link next to Psylluim Husk in your recipe, it took me to Amazon. When I read the questions and answers about the product, some people said that it did turn their bread purplish. I have never purchased this product before and made the mistake of buying the orange flavor one. My bread smelled and tasted a bit on the citrus side! LOL
Maya | Wholesome Yum
0Hi Beth, I do use the one that is linked from the recipe card and it doesn’t turn purple for me. But, I have heard some people say they did end up with purple bread – just not sure if they used the same brand or not. Either way it’s a visual thing and still totally fine to eat. Sorry to hear about the mix-up with the orange flavor, hope it was still edible for you and you’ll try again with the plain kind!
Vanna
0I haven’t been able to find psyllium husk powder. So, I was wondering if it’s okay to use “whole” psyllium husk for this recipe and if I need to alter it a bit? Thanks!
Maya | Wholesome Yum
0Hi Vanna, I haven’t tried it with whole psyllium husks. If you have those, I would try grinding those in a food processor or coffee grinder to turn them into powder. Otherwise you can also buy powder using the link on the recipe card.
Ralph S
0You can find psyllium husk in Whole Foods fiber section
Jen Particis
0I love this recipe, its tastes great!! Can it be doubled to make it taller?
Maya | Wholesome Yum
0Hi Jen! Low carb bread will not rise as much as regular bread, but you can double it to make it bigger!
Jen Particis
0Can this be doubled and still put into the 9 x 5 loaf pan so its a taller bread?
Maya | Wholesome Yum
0Hi Jen, That should be fine. You’ll just need to bake it for longer. Be sure to cover it once it gets brown to prevent burning the top before the inside is done.
Ifeoma
0I have yet to try it (going by your other recipes I’m sure it’s a hit as well). I haven’t found psyllium husk. Can I use something else to replace it in the recipe, that will not negatively impact the outcome?
Maya | Wholesome Yum
0Hi Ifeoma, You can buy psyllium husk using the link on the recipe card. If you prefer to substitute, I haven’t tried other options in this specific recipe, but others have said they’ve made it with flax seed meal instead.
Louise
0You can find psyllium husk at whole food stores or vitamin stores. Online on Amazon too, I’ve heard.
Stephanie
0I used baking powder instead of pysilum husk powder and I was pleased with the outcome. Super yummy! Thank you, Maya! 🙂
Maya | Wholesome Yum
0I am so happy you liked it, Stephanie!
Linda
0I made this bread tonight and it was wonderful. I was really missing bread and couldn’t wait to try it and I wasn’t disappointed. This is definitely a winner and I will be making it regularly, I made it exactly as the recipe said and it turned out perfectly, looked just like the pictures. Thank you for sharing this
Maya | Wholesome Yum
0Hi Linda! I am so happy you liked the bread! Thanks for stopping by!
Sue
0Do you have to have parchment paper in the pan?
Maya | Wholesome Yum
0Hi Sue, You could try without but it might stick. I’d try to use parchment paper if you can. If not, grease the pan very well.
Sue
0Yes I did
Amy
0I’d suggest purchasing a silicone loaf tin. They’re amazing; the bread will fall straight out! No greasing or parchment paper 🙂
Cyrile
0Wonderful recipe, easy to make and delicious!
Maya | Wholesome Yum
0Hi Cyrile! I am so happy you enjoyed the bread! Have a great day!
Dean Fiscus
0Bread came out great. Moist and good texture and flavor. It didn’t rise very much though. I was wondering about doubling the recipe to make a taller loaf for sandwich style loaf? Has anyone tried it? This was just the regular almond flour bread. Thanks.
Maya | Wholesome Yum
0Thank you, Dean! You could probably do that, but would need to bake it for longer. You may need to cover it for part of the time if it browns too much on top.
Dean Fiscus
0I made the double recipe today. Came out great. Doubled everything. Cooked in pampered chef stone bread pan. 350 degrees for 85 minutes. Covered with foil the first 40 minutes. I now have a bread loaf for sandwiches
Thank you!
Maya | Wholesome Yum
0I am so happy you liked the bread, Dean!
janie
0I was so excited to find this recipe. I love it! I tried another recipe and it was so eggy. This has a wonderful texture and taste. This is a new staple for me now. I made an alternate version by adding two tablespoons of whole flax seed for a little texture. That turned out very good, as well.
Thank you for posting this recipe!
Maya | Wholesome Yum
0Hi Janie! I am so happy you liked the bread. Thanks for stopping by!
Aline
0Is it possible to make it using a bread machine?
Maya | Wholesome Yum
0Hi Aline, I don’t have one, but I think others have done it with this recipe.