Free Printable: Low Carb & Keto Food List
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.
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!
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.
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.
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.
© 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. 🙂
1,623 Comments
Sandra
0Hi first time of making, turned out almost purple in colour but tasted fine
Maya | Wholesome Yum
0I am so happy that you liked it, Sandra! Sometimes psyllium husk can turn baked goods a purplish color. Have a great day!
Raewyn
0Hi
I have made this several times and now beat the egg whites until stiff, mix in the beaten egg yolks and then add to the dry mixture. It makes for a lighter loaf. Its yum!
Maya | Wholesome Yum
0Hi Raewyn, I’m glad you like the bread and thank you for sharing your method! I do the same thing in my other keto bread recipe here. If you like this technique, try that one as well for a “white bread”.
Kirsty Zimmermann
0I made this bread this morning. Followed all your instructions and it turned out perfectly. I love it! Now I just have to work out how not to eat the whole loaf in one day
Maya | Wholesome Yum
0The struggle is real, Kirsty! I get it!
Linda
0Absolutely fabulous!!
Maya | Wholesome Yum
0Thank you, Linda!
Tracey
0My oven skills do not go much higher than a pre-made pizza. Since I can’t have that anymore, I could almost smell this when I saw it. So I made it tonight and followed recipe precisely. It came out BEAUTIFULLY! I’m so happy. I put some Kerry Gold butter on a slice and had it right out of the oven! Thanks!
Maya | Wholesome Yum
0I am so happy you liked the bread, Tracey! Have a great day!
Angela
0Hi, I made the almond flour bread and it was moist and delicious,now about to make another one but this time I mixed in one cup of coconut flour and six eggs.
Maya | Wholesome Yum
0That sounds delicious, Angela!
Julichka
0It’s really really good!!! Toast it with some butter amazing.
Maya | Wholesome Yum
0That really does sound amazing!
Marion
0I’m trying your recipe for the first time. It is very similar to a bun recipe that I make with psyllium husks so I am incorporating the method from that into this recipe. I made a few slight changes… I added garlic powder ground Rosemary and oregano, one quarter cup ground flaxseed, one tablespoon apple cider vinegar. I only used 3 eggs, and increased the Water by 2 tablespoons. By adding apple cider vinegar and the baking soda, they create a very light effervescent foam as they interactwhen I add the warm water, which acts naturally to the raise the bread, thereby allowing me to decrease the eggs. I added the extra water due to the extra dry ingredients. I’m very confident that this will work out very well. It always works with my buns so I’m eager to test this out. Thank you again for the base recipe.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Marion!
Emely
0OMG! This is delicious! I’m trying to reduce carbs because it seems to be causing systemic inflammation. I finally got to try this, I am wowed. I used the Ghee instead of coconut oil, used a silicone loaf pan and baked it for 60 mins. It came out crusty,good texture. Yummy with Pepper jack cheese. Next time, I plan to make a double recipe for a larger loaf. Thank you sooooo much.
Maya | Wholesome Yum
0Thank you, Emely! I’m so glad you like the bread. Feel free to make a larger loaf – you’ll just need to increase baking time, and possibly tent the top with foil if it starts to brown too much.
Emely
0How much time do you think I should increase for the double recipe? Thanks
Maya | Wholesome Yum
0Hi Emely, Sorry, I haven’t tested it so can’t say for sure. I’d go by the other markers of doneness in the post and recipe card.
David Aleksy
0Texture was good. Flavor needs help IMHO. I used Bob’s Red Mill almond flour based on BLANCHED almonds. Could have this been partially to blame?
In any event, I think this recipe is a good base for future experimentation with almond flour bread. Maybe add cinnamon, raisins and walnuts for breakfast bread? Herbs for Italian bread?
Maya | Wholesome Yum
0Hi David, I’m glad you liked the texture. Blanched almond flour is the right type. It’s meant to be a basic bread for sandwiches, etc, so isn’t a particular flavor on its own. You can definitely add herbs or spices if you’d like.
Jennifer
0Mine is really sticky. Is it supposed to be that way? I can’t find that husk powder so googled a substitute and used xantham gum.
Maya | Wholesome Yum
0Hi Jennifer, Sorry, this recipe needs psyllium husk powder – you can’t replace it with xanthan gum. That is probably why yours is sticky and unfortunately it probably won’t turn out. I hope you’ll try it with the psyllium husk powder – you can get it here.
Tracie Holladay
0I am a diabetic so I have to eat low carb, AND I have no gallbladder, so I have to eat low fat. Not only that, I don’t like coconut; it makes me throw up. Is there a mild oil I can use to substitute?
Maya | Wholesome Yum
0Hi Tracie, From a flavor standpoint, light avocado oil fits the bill, but not sure how it would go as far as texture. I’ve tried this with butter and coconut oil, so both of those work.
Sarah
0You’ve used butter instead of coconut oil? I think I’d rather do that! Is the measurement the same?
Maya | Wholesome Yum
0Yes, either one works! Same measurement.
Paula
0Hey, did not go so well with me. Turned out grey in color, very dense and heavy.
Maya | Wholesome Yum
0Hi Paula, Sorry you didn’t like it. The color is likely due to the brand of psyllium husk powder used – some of them turn gray or purple. You can try the one I have linked on the recipe card. If you’re looking for a light, fluffy white bread, you can try this keto bread instead.
Marcelle
0After trying literally DOZENS of Keto bread recipes, I have FINALLY found something I can use as a burger bun! Other recipes were great for biscuits or rolls and such, but didn’t work for a burger bun – and SO EASILY! I added a tiny bit of garlic powder and topped them with TJ Everything Bagel spice, baked them in a muffin top pan and they are AWESOME! Finally – after all this time having to have my cheeseburger without a bun – last night I had a burger AND a bun! Woohoo!!! Next time I will try adding some yeast, just for the flavor. THANK YOU SO MUCH for the GREAT recipe!!!
Maya | Wholesome Yum
0I am so glad you liked it, Marcelle! Thanks for stopping by!
Marla
0I haven’t tried this. I’ve tried a few and they all taste like eggs. I’m not a huge egg fan so big turn off for me. This has less eggs than the norm, does it taste eggy?
Maya | Wholesome Yum
0Hi Marla, I don’t think it’s eggy. Let me know what you think if you try it!
RJ
0This came out very eggy to me. I could smell it before I even tasted it.
Mark M
0Wow! Just starting out with a low carb diet and this bread was easy and delicious! I added a heaping spoonful of Hemp seeds for there nutty flavor and fiber. Came out perfect! Totally satisfied my carb craving. Can’t wait to try more of your recipes!
Maya | Wholesome Yum
0I am so happy to hear that, Mark! Thanks for stopping by!
Breighan
0I’ve found a recipe for zucchini, apple and carrot bread but would like to use this version as a low carb substitute. Do you think this version would work with added wet ingredients?
Maya | Wholesome Yum
0Hi Breighan, I haven’t tried that. I think you’d need to make other changes if adding wet ingredients. I have a blueberry zucchini bread recipe here you can try.
Shirley A Phillips
0I loved the bread, but I found it became moldy much too fast. On counter for 2/3 days and then in fridge. But too moldy to use. So sad!!
Maya | Wholesome Yum
0Hi Shirley, I recommend putting it in the fridge once cool if you won’t finish it within those first 2-3 days. Don’t leave it out for multiple days and then refrigerate after. You can also freeze slices and pop them in the toaster. I’m glad you liked it otherwise!
Darlene S
0I’ve been making this bread for several months and my husband loves it. I double the recipe and make a large loaf (I bake it 350 for 70 minutes), My gluten free family members fell in love with it while visiting this summer. We make sandwiches, and toast it for breakfast with our eggs. It is very filling so we cut thin slices. Thanks for sharing!
Maya | Wholesome Yum
0I am happy to hear that, Darlene! Thanks for stopping by!
Christine
0Hi! I tried this the other day and it baked up strangely. I baked it for about 63 minutes and it was nice and crusty on top. It was still a bit gummy inside so I may need to bake it longer. However, when I flipped the loaf over it was very concave. The only thing I did differently is use canola oil instead of coconut oil. Any suggestions? Thanks much
Maya | Wholesome Yum
0Hi Christine, It might have been the oil as I haven’t tried it with canola. It also sounds like it needed to bake for longer – check for 200 degrees F inside using a thermometer.
doreen
0This is REALLY good. My OH also thought that this was ‘proper’ bread LOL! Why do people think that anything not made with wheat is not ‘proper’? I guess they don’t have a gluten intolerance. This really is the best low carb GF bread I’ve tasted in a LONG while. It will become a staple in this household that’s for sure. Will definitely still use the 90 second rolls as well for convenience!
Maya | Wholesome Yum
0I love to hear that, Doreen! Please come back again soon!
Jennifer Hitchcock
0Nutrition facts based on how much?
Maya | Wholesome Yum
0One serving is 1 slice of the bread, Jennifer! Thanks for stopping by!
Maria
0Recipe notes states serving size is 1 slice (1/2″ thick) but your response in the comments stated 2 slices is one serving? Which one is correct?
Wholesome Yum L
0Hi Maria, one 1/2 inch slice is one serving. Hope you enjoy the recipe.
Josephine
0Hi Maya, I was wondering your nutrition information says serving is 1 but this comment says 2. Please clarify. Can’t wait to try this bread
Maya | Wholesome Yum
0Hi Josephine, Sorry, that was an error – I fixed the comment so that it’s consistent. A serving is 1 slice.
Barry
0Thank you for the recipe. Being new to the low carb /Keto diet, we noticed that we can easily get tired of the limited low carb food we were initially cooking. I want to share our experience…
Although in the first trial it was so ‘eggy’. Egg smell was very strong when it was hot however when it cool down the smell was minimal. Therefore in the second trial I included 4 eggs instead of 5. After the baking is completed, even though bread get heated, smell is minimal and the taste doesn’t change.
Maya | Wholesome Yum
0Thank you for sharing, Barry! I’m glad that worked for you.
Fariba
0Thanks a lot! I made your bread today for the second time! I added some poppyseeds in the top and it looks beautiful. The first time was a hit and I think this time will be much better since I used a hand mixer and it really raised and cracked on the topthanks for all yummy recipes.
Maya | Wholesome Yum
0Great idea adding poppyseeds, Fariba! YUM!
June
0If using a bread machine, what size loaf 1.5 lb ?
Maya | Wholesome Yum
0Hi June, I don’t have one but readers have told me the bread machine has worked for them and they just select the “quick bread” setting.
Rajshi Akruwala
0Do you need psyllium husk? Can I substitute that with something else?
Maya | Wholesome Yum
0Hi Rajshi, Sorry, the psyllium husk powder is a critical ingredient for this bread. You can get it here. Otherwise, you can try this keto bread recipe instead.
Cheryl
0In the list of ingredients, there is no mention of baking powder but in the instructions, it is mentioned. How much should I use?
Maya | Wholesome Yum
0Hi Cheryl, The gluten-free baking powder is the 3rd ingredient in the list – use 1 tablespoon.
Brooke
0I am so obsessed with this recipe. It has become a weekly staple for my meal prepping. I’ve given people at work a taste and shared your recipe many times with friends/family!
Thank you!!
Maya | Wholesome Yum
0I am so happy to hear that, Brooke! Thanks for stopping by!
Jeni
0This is the best keto bread recipe out there, in my opinion. I make it every week. The psyllium husk is brilliant and really makes this like more traditional bread. I add a TBL of swerve to help counter any egg taste too. Comes out great every time. Sometimes I add cheddar cheese and that’s delicious too! I love this bread. Thank you for sharing the recipe! It’s a winner!
Maya | Wholesome Yum
0I am so happy to hear that, Jeni! Thanks for stopping by!
Mike
0AMAZING! I just made this bread and I can’t believe how perfect it is! My fiance and I are doing low carb. Not quite keto but trying to stay close to that range of carb intake! Honestly I’ve just been saying I’m avoiding bread, potatoes, and pasta. Either way this bread rocks. The only substitutions I made to the recipe was plain seltzer water in place of the still water. Wanted to give the dough some extra lift. I also put some pumpkin and sunflower seeds on top to increase the heartiness. This bread came out rocking our socks off. Can’t wait to make some grilled cheese Sammie’s with it!
Maya | Wholesome Yum
0Oh, I love the addition of pumpkin and sunflower seeds, Mike! I am so happy you liked it!
RM
0Just took the bread out of the oven! It’s delicious! Thanks so much… I wish I could share the pictures with you.
Maya | Wholesome Yum
0I am so happy to hear that! Please share pictures!
Alice Stordal
0Hi Maya! I’ve been trying to lose weight on a low fat diet, to no avail, so I’m trying Keto. I came across your recipe while looking for almond flour bread recipes. (Love the occasional turkey breast half-sammie for lunch or the occasional toasted slice for breakfast). Yours appears to be a very carefully thought-out recipe which I’m anxious to try. I really like how you explained things so thoroughly, gave tips. There’s nothing like learning with the benefit of others’ tried and tested experience. I’m not rating this recipe since I haven’t tried it yet, but based on your effort alone, it gets five stars! Many thanks, Alice
Maya | Wholesome Yum
0Thank you so much, Alice! I definitely recommend a low carb diet over low fat. I’m glad the tips are helpful and hope you’ll love this low carb bread!
Sue
0Can I also add egg whites to this recipe? The egg white may help the bread to rise?
Maya | Wholesome Yum
0Hi Sue, I don’t recommend it. Egg whites actually make baked goods more dense and provide structure, but they don’t help with rising. The leavening effect in eggs comes from yolks. This recipe is already tested with the ratios given and would likely be more dense and/or more egg-y if you add more whites. Hope you’ll try it!
Judie Witney
0This is keto as far as I can tell
Maya | Wholesome Yum
0Hi Judie, Yes, it’s low carb and keto!
Laura Bond
0Hi, what is that bread pan you baked in? It has holes in it. Probably great for the texture of the bread. Can you send me a link for that please?
Maya | Wholesome Yum
0Hi Laura, The pan I use is linked in the post above.
Adrienne Dwyer
0I am trying to cut the carbs but so many of the recipes call for coconut oil. (I have an allergy to anything coconut). Can I substitute coconut oil for something else? Can I substitute coconut flour for something else? Thanks, love the site.
Maya | Wholesome Yum
0Hi Adrienne, It depends on the recipe. For this one, you can use butter instead of coconut oil, and there is no coconut flour. Coconut flour usually can’t be replaced, but again it’s recipe specific. The best way to know is ask in the comments for any specific recipe you’re interested in. I’m glad you like the site!
Mac
0Hi! I just bought a bread machine and can’t wait to try out this recipe! I know you mentioned baking this on the “quick bread” setting, but my machine has a gluten free setting so I was wondering which would be better to use. Also, has anybody had any luck adjusting this recipe to make it gluten free? Thanks so much!!
Maya | Wholesome Yum
0Hi Mac, The recipe is already gluten-free, but the tests I have done with readers said to use the quick bread setting. If you decide to use a different setting, please let us know how it goes!
Mac
0Omg I’m such a dork, I meant “egg free”! Thanks so much!
Theresa
0Can I store the bread in an airtight container on the counter?
Maya | Wholesome Yum
0Hi Theresa, Yes, you can!
Karina Colareta
0Hello, I’d like to try this bread but I was wondering if I could use avocado oil instead of the coconut oil. Also, I don’t have the powder yet. What can I use to replace that?
Thanks!
Maya | Wholesome Yum
0Hi Karina, I haven’t tried it with avocado oil – please let me know how it goes if you try that. I highly recommend making it with psyllium husk powder, but some readers did report success using flax seed meal instead.
Bar
0Thanks for the recipe, finally a bread that doesn’t smell or taste eggy.
I had to make some modifications since I didn’t have psyllium husk powder.
I used 20gr of flaxseed (finely ground), 20gr of Chia seeds (finely ground) and 20gr of hemp hearts (finely ground.
Oh and I topped it off with some bagel seasoning.
I also lowered the oven temp by 25 degrees and baked it for 65 min.
It is delicious and my boys are asking for more.
So thank you!!
Maya | Wholesome Yum
0I am so happy to hear that! Thank you!
Marycris
0Can this recipe be used for the bread machine?
Maya | Wholesome Yum
0Yes, you can! I have details about this in the post above the recipe card.
Fariba
0Thanks so much for this recipe❤️❤️❤️It’s tasty and doesn’t smell eggy at all. I found that if I toast it I smell egg but not if I don’t! I love it. I tested many key bread on different websites. None of the were good as this I this one. Thank you for all the wonderful recipes
Maya | Wholesome Yum
0Hi Fariba! I am so happy you liked it and thank you for stopping by!
Bill
0I really love this bread the taste and texture, but I just can’t get the bread to rise. It always falls in the middle even before it is finished baking and continues to fall while cooling. The slice of bread looks like a sway back horse. It will rise and look wonderful and then start falling in the middle while baking. I’ve added a tablespoon of Baking Soda, increase the water to 1.5 cups, tried glass and metal loaf pans, baking at a higher temperature but nothing works. Can anyone help me with this falling in the middle problem?
Maya | Wholesome Yum
0Hi Bill, Sorry to hear that. I haven’t experienced that before. Usually, if bread falls during baking it’s too much baking powder, but if it falls after baking it’s just not baked long enough. So you could try both less baking powder and increasing the baking time. Finally, this recipe uses baking powder, not baking soda, so if you used baking soda that could be the issue as well.
Denise
0Can I make the batter the night before and bake the next morning? Thank you for the recipe and your time.
Maya | Wholesome Yum
0Hi Denise, Sorry, no. Baking powder reacts once it hits wet ingredients, and loses efficacy if not baked right away after that. However, you can mix all the dry ingredients the night before (through step 2) and do the rest in the morning. Or, you can just bake the bread the night before and eat it in the morning. You can also toast or reheat it if you want warm bread in the morning.
Wholesome Yum A
0Got a question for you! I LOVE the bread, now just trying to store it. How would you wrap it to freeze it since you suggest not wrapping in plastic wrap
Maya | Wholesome Yum
0Thank you, Amanda! Sorry about the confusion – wrapping in plastic is fine for freezing. Just not for the fridge. It will be best to toast after freezing.
Roselyn
0Hi! Can I use melted butter instead of coconut oil? Thanks!
Maya | Wholesome Yum
0Hi Roselyn, Yes, you can!
Monica Gonzalez
0My first bread ever! It came out really well and yummy. I can not eat carbohidrates now, but your Lovely Bread gives me Joy and Hope. Thank you and my friend Claudia (who recommended me your recipe) very much!
Maya | Wholesome Yum
0I am so happy you and your friend Claudia liked the bread, Monica! Please come back again soon!
Lynda
0Absolutely loved it, made with almond meal rather than almond flour but come out great, thank you for sharing
Maya | Wholesome Yum
0I am so happy to hear that, Lynda! Have a great day!
David DeLair
0I followed this recipe to the letter and my bread came out a light colored purple. Tastes great just purple. Any ideas why. I suspect it was the Psyllium husk powder I used.
Maya | Wholesome Yum
0Hi David, Yes, the purple color is from the psyllium. You can try the one linked on the recipe card. Either way it’s safe to eat and tastes the same.
Kristina
0I am fairly new to the low carb world and I’ve tried Keto bread before that I didn’t like, so when I came across this one I absolutely had to try it cause everything I have tried from your page is FANTASTIC!! This bread is amazing! Do you think I could add cinnamon and Truvia to it for a sweeter bread or herbs like rosemary or oregano?
Maya | Wholesome Yum
0Thank you so much, Kristina! It means a lot to hear you say everything you’ve tried has been fantastic. You can definitely add cinnamon or herbs to the bread. Sweetener might be a challenge because the amount of sweetener needed to make it sweet would alter the wet/dry ingredient ratio, so you’d likely need to make other changes.