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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
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
Sheila
0Wanda, I want to double the recipe too. How much longer does it need to be cooked for?
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.
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.
Sima
0Thank you, I will try with flax seed meal.
Maya | Wholesome Yum
0Thank you so much, Padma! I’m glad you liked it and that the flax seed meal worked well for you.
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!
Kelcee
0Extra virgin olive oil is not meant to be used for baking. Olive oil is because it can sustain higher heats.
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.
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!
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?
Maya | Wholesome Yum
0I am so happy you liked it, Tami! Thanks for stopping by!
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?
Annice
0I didn’t use the powder substituted with 1/4 cup of coconut flour came out crusty on top!!
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.
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!
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?
RJ
0This came out very eggy to me. I could smell it before I even tasted it.
Maya | Wholesome Yum
0Hi Marla, I don’t think it’s eggy. Let me know what you think if you try it!