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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
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?
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.
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!
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!!
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.
Maya | Wholesome Yum
0Hi Wendy! Many grocery stores now carry almond flour but you can also purchase it on amazon. I hope this helps!
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!
Ralph S
0You can find psyllium husk in Whole Foods fiber section
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.
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?
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!
Louise
0You can find psyllium husk at whole food stores or vitamin stores. Online on Amazon too, I’ve heard.
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.
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?
Amy
0I’d suggest purchasing a silicone loaf tin. They’re amazing; the bread will fall straight out! No greasing or parchment paper 🙂
Sue
0Yes I did
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.
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.
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.
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
Maya | Wholesome Yum
0That’s great, Judy! Thanks for stopping by!