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. 🙂
1,631 Comments
Joanna Kazmierczak
0Making another one today as first one gone already thank you.
Joanna Kazmierczak
0Fantastic all my family love it. Thank you so much for recipe.
Amy
0Love love love this bread. Some have an eggy taste, this one doesn’t. Also add everything but the bagel seasoning to the top before baking. Just awesome!!!
Heather
0So I tried this recipe in the bread maker and I’m not sure if it turned out. The taste is decent but it did not rise at all and came out very gray…… Looks nothing like it did in the video. The taste is ok but I’m not sure if this is usable for sandwiches. It’s way too dense.
Maya | Wholesome Yum
0Hi Heather, It could be the bread maker setting if it’s too dense. The color is likely the brand of psyllium husk powder you used – I recommend the one linked on the recipe card above.
Robin
0I’m so impressed with your site and recipes! You give so much information, videos, substitutions, nutritional info… Thank you! I’m a fan!
Melz
0Thank you so much for this amazing recipe. Despite the cost of the almonds, it is well worth making. It is the closest to real bread I have found we all love it.
Doris gulledge
0I’m new to this type of baking. My husband is borderline diabetic, so I decided to try more low card recipes, by eliminating wheat flours from our diet. I’ve tried some other bread recipes that didn’t deliver the expected results, but this one did. And its so simple to make. My husband remarked that the texture reminded him of rye bread, and asked it there was something we could add to give it more of a rye bread flavor. I did a little research and discovered that caraway seeds would do the trick. I partially ground about 2 teaspoons and soaked in warm water for a few minutes, then drained before adding it to the batter. It worked!
Esmorie Miller
0Hello there. Thanks for sharing this recipe. I am sooo excited to try it. In fact, I have just ordered some almond flour. I have a question regarding eggs. The recipe calls for four. Can I use two instead, and substitute with flax eggs for the other two? I have a lot of flax in my cupboard and I am looking for creative ways to use it up. Also, it is nice to be able to utilise ingredients already in my cupboard. I am trying to get out of the habit of buying new ingredients for everything new recipe I want to try. Anyway, looking forward to your response. Thank you.
Maya | Wholesome Yum
0Hi Esmorie, I haven’t tried that, but let me know if it works for you!
Bernice Schick
0Can I substitute Chia seeds for the psyllium husks?
Maya | Wholesome Yum
0Hi Bernice, No, sorry. And the recipe calls for psyllium husk powder, not whole husks. However, some readers have reported success with substituting flaxseed meal instead.
Aneta Maksimovic
0Hi – I was wondering if we had to substitute, what would be the appropriate amount of flax seed meal. Thanks.
Maya | Wholesome Yum
0Hi Aneta, It should be the same amount.
Shelley
0Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Kris
0I followed the old exactly but I don’t have a batter, it us more like crumbs. What do do?
Maya | Wholesome Yum
0Hi Kris, It is normal for it to be thick (not a thin batter), but should not be crumbs. Did you watch the video? Did you change the recipe in any way?
Megan Chadwick
0Can I substitute psyllium husk for anything, like baking soda, baking powder?
Maya | Wholesome Yum
0Hi Megan, Psyllium husk isn’t anything like baking soda or baking powder, so no, you can’t substitute them. Some readers have had success using flax seed meal instead.
Shelley
0Great recipe thanks! I tweaked it a little. I omitted the psyllium because I am sensitive to it. I added 1/2 tsp baking soda. I let the batter rest 30 min before baking & sprinkled a home made version of “Everything but the Bagel” seasoning on top just before popping in the oven.
Farhana
0Thank you so much! I love this bread. I made it for the first time to accompany my zucchini lasagna as garlic bread. I did not have blanched almond flour so the loaf came out darker using the whole almond flour. I added some rosemary and other flavors in the bread and once baked I toasted slices with butter and fresh garlic. It was perfect!
E
0Hi
Can I use butter instead of coconut oil? Will results vary?
Thank you for the very detailed post. Hope to try this very soon!
Maya | Wholesome Yum
0Yes, definitely! I’ve tested this with both, and both work.
E
0Could I bake this in a cast iron skillet, do you think? 10 inch?
Maya | Wholesome Yum
0Sorry, I haven’t tried that. I’m sure you could bake it in any pan you like, but the pan size, shape and material will affect the baking time.
Wanda May
0Does bread need to be refrigerated? Love the recipe – bread is tasty and great for a sandwich. I will try adding different spices/ingredients just to experiment with different tastes.
Thank you
Maya | Wholesome Yum
0Hi Wanda, Yes, refrigerate it. Sometimes it gets a little moist in the fridge, so you can toast it if that happens. It’s fine on the counter for a day or two, but best in the fridge beyond that.
Wanda May
0I love this Easy Low Carb Bread Recipe – Almond Flour Bread! I made it this morning for the first time and it turned out great – taste really good. I didn’t have the Psyllium husk powder so I used Golden Flaxseed Meal and I doubled the recipe for a thicker loaf. My question is – does this need to be refrigerated and if not how long does it keep if not refrigerated.
Thank you
Maya | Wholesome Yum
0I’m so glad you liked it, Wanda! It’s fine on the counter for a day or two, but beyond that, yes, refrigerate it.
Sheila
0Wanda, I want to double the recipe too. How much longer does it need to be cooked for?
Christina
0This recipe came out great! I love the texture and taste. However, is there any way to make it rise more? Perhaps more baking powder? Or can I add yeast?
Maya | Wholesome Yum
0Hi Christina, Thank you! Make sure you use super fresh baking powder. I don’t recommend more because this can cause it to fall. Mixing the batter well to introduce air will help, though. If you want a more light and airy bread, try this keto paleo bread instead.
Clint
0Hi, quick question… this recipes’ ingredient list calls for “baking powder”, but the Amazon item that it links to is “double acting baking powder”. Single acting (i.e., regular) baking powder and double acting baking powder are two very different ingredients, and have very different effects on baked goods. As such, I’m now wondering which one of the two types is actually being used in this recipe, is it single or double acting baking powder? Thank you for your help!
Wholesome Yum L
0Hi Clint, single acting backing powder and double acting baking powder can pretty much be used interchangeably. The baking powder in the link is the one I prefer to use most often.
Natalie
0Bread turned out very nice. I cooked it right to the longest time you suggested.
Karen
0I tried the original recipe and was impressed. I tweaked the recipe to create a slightly sweet, nuttier profile. Instead of 2 cups almond flour, I used 1 cup almond flour with 1 cup almond meal. Instead of 1/4 coconut oil, I used 1/4 cup unsalted butter. I reduced the psyllium husk powder to 3 level tablespoons. I also added 2 tablespoons regular molasses stirred into the warm water. The molasses has 32 grams of sugar total, but when you divided by 16 slices it only adds 2 grams of carbs per slice. Thanks for a great bread. I look forward to more great recipes!
Jessica Pickens
0I cant eat eggs, any substitutes for the egg?
Maya | Wholesome Yum
0Hi Jessica, Sorry, the eggs are required for this low carb bread recipe. Some people have substituted flax eggs for eggs in recipes but I haven’t tried that in this one.
Wendy
0For the egg, can you use egg yolk with applesauce (amount of half the egg shell) because of egg white allergies?
Maya | Wholesome Yum
0Hi Wendy, I haven’t tried that, but it would add carbs, in case that matters to you. Egg whites also act as a binder, but with the psyllium in there it’s possible it could still work. Let me know how it goes if you try it!
Charlie
0I made this. It’s excellent! I had to sub with xanthan gum (estimating the conversion from psyllium husk powder – i used 2 tsp of xanthan gum) and it’s still great. I made Alaskan monte cristos with it that were fantastic. (Low carb french toast dredge and griddled the bread, then griddled again with ham and swiss like making grilled cheese then a bit of sugar free raspberry jelly on the side.) Next I substituted coconut flour (1/2 a cup) for the almond flour and made it again because I liked the original recipe so much. I added 1/4 cup extra warm water and 2 tbsp melted butter to the dough. I was a little off on the conversion for bread but ended up with an excellent pound cake. So… I whipped up some low carb cream cheese icing to put on it the topped that off with non-sweetened coconut shavings. OH MY GOODNESS!!! To have coconut cake again! It was excellent! I estimated the cake ended up being about 100 calories for a 1/2 inch slice and about 2.5 net carbs. Anyway, thanks for the recipe and I enjoyed playing with it some.
Anee
0Wow, I love this low carb bread. It’s simple and not a lot of ingredients .
Holly
0Hi,
Just wondering if I’m doing something wrong? I have subscribed to get recipes . I go to the link and I can’t find the recipes. The picture is there though.
Maya | Wholesome Yum
0Hi Holly, I’m not sure what you’re looking for? You can find the recipes in the low carb recipe index here. Just tap the pictures to see each recipe.
Clare Pramuk
0Has anyone tried this at high altitude? I’m going to work out the math and see how it goes.
Maya | Wholesome Yum
0Hi Clare, I don’t live at high altitude but readers who do have told me the recipe worked for them.
Meghan
0Hi! I was reading when you were saying using egg whites often works better for certain bread recipes… I have a container of egg whites I’m wanting to use up, do you know how much of that I might use for this recipe?
Maya | Wholesome Yum
0Hi Meghan, Try this keto bread recipe – it uses a lot of egg whites and no yolks, and you can use the kind from a carton as long as you beat them with cream of tartar.
Maria
0Hi Maya, I was so happy to read your response that carton egg whites can be used instead of fresh. How much cream of tartar do we add to the egg whites?
Wholesome Yum
0Hi Maria, see the recipe for guidance!
Amy Bucholtz
0Absolutely love this! I have always struggled with weight control, my biggest does being pastries and bread. So, I was so happy to find this and would choose this any day over that “cloud” bread that came out. What was that?!… Lol. I have a question… Can you substitute a different oil? I love the coconut but my son would prefer not. Thanks!
Maya | Wholesome Yum
0Thank you, Amy! I’m glad you like it. Butter would also work if you are not dairy-free. I can’t say for sure about other oils like olive or avocado oil, so let me know if you try either of those.
Yolanda
0Great recipe, I’m going to make a few loafs and cut them up and roast them for thanksgiving dressing!
Maya | Wholesome Yum
0Thank you, Yolanda! That sounds delicious!
Christina
0Thank you so much for sharing this recipe. I made it last night for the first time & it turned out perfect – just like your picture above! I used the big bowl of my Kitchen Aid food processor to grind the almonds & psyllium husks really finely, then I beat the eggs & coconut oil in the smaller bowl for a few minutes until it looked bubbly, then just added all the ingredients together in the big bowl & continued to process for a few minutes. I sprinkled sesame seeds on the top before putting it in the oven & after 55 minutes, it was perfectly cooked, had a good rise & our house smelt divine! The texture was also just right – soft & fluffy in the middle, golden & crunchy on the outside. I might add some other small seeds to the mix next time. Thank you so much – this is one of the nicest & easiest gf bread recipes I’ve come across!!! Keep up the great work xx
Maya | Wholesome Yum
0I love to hear that, Christina! Thank you!
viola
0Thank you, Thank you, Thank you!!!! This is an absolutely amazing recipe. I just finished making it, and how much it taste like REAL bread was unbelievable. This is truly a keeper. If you where to add more baking powder would it make it rise a bit more?
Maya | Wholesome Yum
0I am so happy to hear that, Viola! Thank you!
Nora
0What herbs could I add to this to make herb bread?
Maya | Wholesome Yum
0Hi Nora, Any herbs you like will work. Rosemary, thyme, etc.
Stacey
0I made this recipe exactly as-is, with a few additions: I added garlic powder, chopped fresh rosemary, and a bit of Parmesan cheese. I bear both the eggs and the batter itself using a hand mixer, and there were plenty of air bubbles . I baked it for the full 70 minutes.
Maya | Wholesome Yum
0Thanks for sharing with us, Stacey!
Amy
0Have you tried making croutons with this bread? I am wanting to make a salad using this bread (or the Paleo Keto white which I LOVE by the way). I wasn’t sure how it would do if I dehydrated or slowly toasted the bread to make croutons. It’s a Panazella salad recipe I’m wanting to make.
Maya | Wholesome Yum
0Hi Amy, I haven’t but readers told me they have done it!
Carla
0This bread is amazing! So easy and the closest to real bread, so far. Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Carla! Thank you!
Gerta Buehner
0Hi, this is my first time here and I’m loving what I’m seeing. I am eager to try this recipe for almond-flour bread, but could I make a bigger loaf by halving again the ingredient amounts, or even doubling the amounts?
Gerta
Maya | Wholesome Yum
0Hi Gerta, You can make a bigger loaf by multiplying ingredients by 1.5 or by 2, but you’d need to bake it for a lot longer. You may need to cover it for part of the time, to prevent burning the top before the center is done.
Christine
0I am on keto. I love this bread consistency and simplicity but cant stomach the psyllium taste no matter how little I put in it. Any suggestions?
Wholesome Yum M
0Hi Christine, I have not personally experimented with this, but some readers say they have success using flax seed meal. You can also try my similar flaxseed bread.
Kaylyn Taylor
0Would coconut flour work instead of almond? I really do not enjoy the almond flour flavor.
Maya | Wholesome Yum
0Hi Kaylyn, Not for this recipe, but you can try this coconut flour bread instead.
Jean-Marie Hoe
0Hi there,
I have made your beautiful bread a number of times, however today I scored the top to help it rise. Unfortunately it rose too quickly and it has a huge hole in right through the middle of it 🙁 might be good for toad in the hole tomorrow morning but not much else 🙂 do you know how I can prevent the hole next time? I was so excited about the heigh of this attempt but may have to stop the scoring in the future. Thx
Maya | Wholesome Yum
0Hi Jean-Marie, I’m glad you like the bread overall. Sorry, I haven’t tried scoring it, so am not sure. Maybe scoring it less might help? Let me know if you find a way to get it to work!
Padma
0Thank you for the recipe. It turned out awesome. I dont like psyllium husks so used flax seed powder. Same amount. I used everything else as in the recipe. It turned out so good. It smells so good. I also added a few sunflower seed on the top like a few reviewers had suggested.
Maya | Wholesome Yum
0Thank you so much, Padma! I’m glad you liked it and that the flax seed meal worked well for you.
Sima
0Thank you, I will try with flax seed meal.
M
0The ‘gluten free baking powder’ link redirected me to ‘Bob’s Red Mill Baking Powder’ , which ingredients are non-paleo friendly? :/
Maya | Wholesome Yum
0The baking powder linked is gluten-free, but you can use any baking powder you like if it doesn’t fit your paleo needs. Some people also make their own.
Marium
0Hi, I made almond flour bread with your recipe today but my bread didn’t rise fully. It’s like half the size of a regular bread. Can you please suggest what could have gone wrong. I did add 1 tbsp baking powder and followed everything exactly as you described.
Maya | Wholesome Yum
0Hi Marium, Keto bread never rises as much as regular bread, but it should rise some. Is your baking powder fresh? That being said, this is not as tall a loaf as some other breads. You can multiply the recipe by 1.5 or by 2 to make a taller one, but it would increase the baking time a lot.
Abir
0Sounds great. I will try it. Do you think I can substitute coconut oil with virgin olive oil? Thanks!
Maya | Wholesome Yum
0Hi Abir, I haven’t tried that, but the end result might be different because olive oil is liquid at room temp whereas coconut oil is solid at room temp. Let me know how it goes if you try it.
Kelcee
0Extra virgin olive oil is not meant to be used for baking. Olive oil is because it can sustain higher heats.
Anna
0Am allergic to psyllium husk.
Must this be used ??? Ugh
Maya | Wholesome Yum
0Hi Anna, Yes, some readers have said they used flax seed meal instead.
Joanne Licsko
0I made this today, I love it’s taste, will make again. It did not raise much, which is OK, but I would like to know if the fact that I used 1/4 C. psyllium husk, not psyllium powder, made a difference. I used 1/2 C. warm water.
I have not found any information online if there is a difference.
Your recipes are most helpful. Thanks!
Maya | Wholesome Yum
0Hi Joanne, I’m glad you love the taste. Yes, using psyllium husk will yield a different result than psyllium husk powder. Next time you can grind the husks before using if that’s what you have.
Tami
0Deeeelicious! I left out the psyllium and used butter instead of coconut oil. It was very moist and hearty, kind of like cornbread. I haven’t had bread in 3 weeks so maybe that is why it tastes so good to me!
Maya | Wholesome Yum
0I am so happy you liked it, Tami! Thanks for stopping by!
Cheryl M
0I am wondering if the loaf made by Tamil with butter and no Psyllium came out crusty on top? Sometimes even cornbread does. How did she know it was done?
Linda B
0Thank you so much for this recipe! Just started Paleo about 2 weeks ago and I’m going thru sandwich withdrawal! I’m going to make this today however I do have a question. Do I sift the almond flour before using?
Maya | Wholesome Yum
0Hi Linda, Congrats on starting your paleo journey! Sifting the almond flour does produce better results, but for the sake of time sometimes I don’t.
Annice
0I didn’t use the powder substituted with 1/4 cup of coconut flour came out crusty on top!!
Nancie
0Oh my God, do you have any idea what you have done, LOL. I have searched for months for anything like biscuits etc. I have a good pancake recipe but that is it. I am not paleo just a 65 year old junk food junky. I’m very low carb and sugar and grain free. Your biscuit recipe is fantastic! I do tweak it a little, just a touch more butter and they are so good I only get 6 out of the recipe for 12, oops. Gonna try the bread recipe next. THANK YOU THANK YOU THANK YOU.
Maya | Wholesome Yum
0You made my day, Nancie! I am so happy you liked them!
Stef
0Is this recipe freezable?
Maya | Wholesome Yum
0Hi Stef, Yes, you can freeze it!
Tony
0Wow baked this bread for the first time came out amazing so light with a nice crust,next time I may add garlic and rosemary next time as this was my favourite bread before switching to low carb.
Thanks again for a fantastic recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Tony! Have a great day!
Vicki
0My bread came out purple and somewhat gritty. I used psyllium seed powder instead of psyllium husk powder. Could this be the problem?
Maya | Wholesome Yum
0Hi Vicki. Yes, sometimes psyllium seed can turn baked products a purple color!
Anne Briggs
0The bread tastes delicious. However, it is purple-ish? And dark. What makes it purple? When I put the batter in the pan, it looked like your photos. But when it was cooked, it was dark and purplish. Any comments? Thank you!
Maya | Wholesome Yum
0Hi Anne, This can happen with certain brands of psyllium husk powder. It’s safe to eat and doesn’t affect taste, only appearance. The one I use is linked on the recipe card above. I’m glad you thought it was delicious otherwise!