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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
Elena Bouchard
0This taste amazing!!! Thank you so much for sharing it with us!
Kerry
0I am so disappointed! I’ve tried this recipe 4 times now (in a breadmaker) & I cannot get this bread to rise. All of my ingredients were fresh & of good quality, & I followed the instructions carefully, but it flopped every time. I have severe carpal tunnel syndrome so kneading the dough by hand is out of the question; even so, I believe the breadmaker mixes it very adequately. I even tried using yeast one of the times but that didn’t work, either. Tasting the finished product suggests that this bread would be good if it would rise properly. My search for a good low-carb bread recipe continues.
Wholesome Yum M
0Hi Kerry, Other commenters have mentioned that they get the best results from the ‘Quick Bread’ setting. Since this bread dough doesn’t need to be kneaded, it might be being overworked and more dense than it should be.
David Scott
0Can you use ghee instead of coconut oil?
Maya | Wholesome Yum
0Hi David, Yes, you can!
Fultz
0I used Wheat gluten instead of Psyllium husk because its what I had on hand and it turned out amazing! LOVE this bread!
KC Texan
0You might want to check your metric measurement on the psyllium husk powder. Now brand and Anthony’s brand packages state that 1 tbsp weighs 9 to 10 grams. I have repeatedly weighed the Anthony’s brand at an unvaryingly10 gm per level tbsp. Given that, 1/4 cup weighs 36 to 40 gm. Your metric measurement of nearly 60 gm for 1/4 cup increases the psyllium husk powder in the recipe by approximately 50%. That’s a huge difference, especially considering how hydroscopic this ingredient is, perhaps enough to cause complete recipe failure.
Wholesome Yum M
0Hi KC Texan, Thank you for your feedback. I have updated the metric version of the recipe.
Lorraine
0This bread is absolutely delish. It was so easy to put together. It is dense and a smaller, flatter loaf then the 5 ingredient bread. but was still incredible. I baked it at a lower temperature of 325 like you had mentioned for the 5 ingredient white bread. I cooked it approximately 65 minutes and it was perfect. Thank you again for a great recipe. Still can’t believe it’s low carb!
Tami Berger
0Can you use Vital Wheat Gluten instead of the Psyllium Husk powder? I really like yeasty breads, so will add a pack and some sugar to make it work. Not sure about eggs!
Maya | Wholesome Yum
0Hi Tami, Vital wheat gluten is typically used in much smaller amounts, so I don’t think so, at least not without making other modifications to the recipe. I have a recipe for keto soft pretzels here that uses yeast – you might like that.
Monique
0I was skeptical but the bread came out very good. Tried it plain with butter so far and enjoyed it. Looking forward to having healthy low carb bread with simple ingredients- and no cheese!
Kayla
0Thank you!
Do you think I could sub the coconut oil for avocado oil?
Wholesome Yum
0Hi Kayla, that might work but I haven’t tested it myself. Let me know if you try it!
Rich
0Thanks so much!
Your low carb bread rocks! I made it for my mother her who is trying to get her glucose down. but I wound up eating some myself. Sooo good! I’ll make more.
Kiloran
0Absolutely delicious Have longed for a recipe like this for ages. At last
Kathryn
0Thank you!!!!
I have tried a few recipes that left me wanting. Though I am still adjusting to the differences of low-carb bread, this was the first recipe whose result was edible. I made a sandwich for the first time in months! I had a slice of toast this morning!
Thank you!!!
Dee
0Followed this recipe exactly and it was too thin a batter to round the top. Are you sure there’s FOUR eggs?
Wholesome Yum
0Yes, Dee, four eggs! Check the recipe video above for more guidance.
Justin
0Some notes from experimenting:
– Any oil will work. I used the stuff at Walmart and it worked fine.
– I make this with whole-almond meal. I made my own with a food processor by grinding whole raw almonds for 2-3 sec at a time, scraping the jug every few pulses. The result will be a darker bread. Making your own meal is incredible. 100g bags of almond meal are $5 while 1000g jugs of whole almonds are $15, locally.
– The bread is slightly salty, so the next time I make it, I’ll use a bit less or just omit it.
As a diabetic this works really well for me. My blood sugar’s staying low. Just mind the calories and fat from the almonds.
Michael Quayle
0Hi guys,
Thanks for this great recipe. Currently in the baking process. Just tested the bread using the toothpick test. Not quite yet. Another ten minutes to go.
Dee
0I want to ask if the 123 calories and 5 carbs are for every slice or for both when I make a sandwich. Does it mean serving size is one or two 1/2 Inch slice?
Thanks
Maya | Wholesome Yum
0Hi Dee, A serving is 1 slice.
Annie
0I accidentally doubled the water but it was just perfect!
I also sprinkled some everything bagel seasoning and flavor god cheese flavor on it and added 1/2 tsp of rosemary.
Tish
0I have fractionated coconut oil for my essential oils. Can I substitute that for the solid coconut oil?
Maya | Wholesome Yum
0Hi Tish, Sorry, I’m not sure. You could try it, but definitely make sure it’s food grade.
Missy Blackman
0Can I replace the psyllium husk powder with xanthum gum?
Maya | Wholesome Yum
0Hi Missy, I haven’t tried but probably not, the psyllium provides a big part of the volume of this recipe.
Sue
0Hi, this sounds great, I’ve been searching for a good bread recipe for ages and this could definately be it. Before I start just want to check – I have a fan assisted oven (blown air), will this work for this recipe and what temperature should I use please?
Maya | Wholesome Yum
0Hi Sue, It does work for a fan assisted oven and the temperature should be the same, but it will probably be done baking sooner.
Dee
0I’ve made this recipe a couple of times, but it is very wet. So today I made this again, but reduced the eggs to 3 and the psyllium seed husk powder to 2 tablespoons. I accidentally baked it for an hour and a half because I forgot to set the timer. It didn’t burn, it’s just a little bit thicker crust and it’s delicious.
Joyce Johnson
0My nutritionist says no dairy incl eggs. What do you recommend for substitutions? Need to watch carbs, no sugar…
Maya | Wholesome Yum
0Hi Joyce, Eggs are not dairy. They are not related at all so you should be able to tolerate eggs even if you can’t have dairy. The eggs are necessary for this recipe, but you can use coconut oil in place of butter.
Assaf
0Hey.
I made this bread yesterday and used the right size baking dish 5*9 but seems to me to small to make sandwiches
Also I curious if I want to try to add cinnamon raisins and honey what will be the quantity u suggest
Thanks
Wholesome Yum M
0Hi Assaf, The loaf of bread is smaller than traditional store bought bread, but you still should be able to make sandwiches with it. I do not recommend adding honey to this recipe. Honey is a liquid sweetener and will change the composition of the recipe, also it is not low carb. If you are not concerned about using sugars, I would suggest using a dry sweetener in a small amount like a tablespoon or two. Raisins would be to taste.
Gordon
0I am just starting with Keto. Your bread recipes look great but can I make these in a bread maker?
Wholesome Yum L
0Hi Gordon, check out this Easy Low Carb Bread Recipe that can be made in a bread maker.
Stacy Dobbins
0Is there a way to make this without coconut oil? I have one allergic to coconut.
Wholesome Yum M
0Hi Stacy, You can substitute butter in place of the coconut oil.
Torry Sassone
0Thank you! Thank you! I made this just this morning. Have been craving bread since I started Keto about 4 months ago. The taste and texture were perfect!!! Only thing, it didn’t rise for me. I was (optimistically maybe) hoping for something almost the size of normal bread for sandwiches. Would it be possible to double the recipe to get a full size loaf? How would that change the baking times?
Wholesome Yum L
0Hi Torry, is it possible you forgot the baking powder?
Ken
0I tried the low carb bread made from Almond flour. Mine looks more dense then what is in the picture and video. I followed the recipe and cooked the bread for 70 minutes. Can you over mix? Maybe that is why mine does not have the holes that yours does. Maybe I didn’t get enough air in the mix? Taste fine, but the texture is a little off. However, this is my first time trying something like this so maybe I don’t really know what the texture is suppose to be like. The bread reminds me of a banana bread instead of a sandwich bread. Thanks for the recipes. I can’t wait to try another one. And to work on perfecting this one.
Susanna Chapman
0I made this bread today and am very pleased. It has a nice nutty flavor, I have been making 90 second bread mainly to eat with eggs and although I like it the calorie count is so high. This bread solves that challenge as well. Thank you
Ceci
0Best Keto bread I have made. Added Everything bagel spice and cooked 70 minutes. I wish I could post a picture because it was a thing of beauty!
Maya | Wholesome Yum
0Thank you, Ceci! You can post a picture on Instagram and use hashtag #wholesomeyum and tag @wholesomeyumblog.
Monique Angevin
0This bread is the best recipe I have had yet. I let it bake for about an hour to make sure it was done. It holds it’s consistency and moisture without being dry and crumbly. Thank you so much!
Mark A Altizer
0This bread didn’t rise AT ALL! It’s useless for anything but snacking. I was hoping to have something to make a sandwich out of.
Lisa Napier
0It’s was wonderful. Really had a bread texture. Whole family loved it!
Thomas Fleser
0MY bread tasted like cardboard. It did not rise. What did I do wrong?
Amy
0Made this today after trying a different recipe with psyllium husk powder. I’m happy to say this was delicious. Tasted like rustic bread. Ate it with butter and 1t sugarfree jelly (about 1 carb) and counted it as 6 g carbs total for my T1 diabetes. Beautiful stable blood sugar all afternoon. Thanks!
Barb
0I had never used almond flour before, but this turned out really, really well! I beat the eggs a LOT, till they were frothy. I used powdered flaxseed because that’s what I had. Otherwise, followed the recipe. Baked it 10 minutes after it passed the Toothpick Test as suggested. I love it, and so do my picky friends! None of us are non-gluten eaters. I was just curious. SO good! Thanks!
Connie jefferson
0Can you add yeast to this bread reipe
Maya | Wholesome Yum
0Hi Connie, I haven’t tried that, but it would require adding some kind of sugar because yeast needs to feed off of sugar to work.
Judith
0Could I substitute oat or wheat bran for the psyllium powder? I am allergic to psyllium. Desperate to try this recipe. Thank you
Maya | Wholesome Yum
0Hi Judith, No, I don’t think so, but you can try flax seed meal as other readers have said that worked for them.
Deb
0Wonderful. A little salty for me. I cut the salt to 1/4 tsp.
Dee
0Yes. I tried with flax seed meal and it works perfect. Now, this bread is my favorite and sometimes I change the flavor adding , rosemary, thyme, dry onion seasoning flakes, of course, one flavor for a loaf.
JanP
0I tried this in my bread machine today. Used the quick bread setting. Didn’t raise. Seemed like it didn’t bake long enough, as it is very moist inside. Not sue what went wrong. Any suggestions would be appreciated.
I am going to try again, just not in the bread machine.
Maya | Wholesome Yum
0Hi Jan, If it was moist inside, it needed to bake for longer. It’s possible that the time in the bread machine might be different from the oven time.
Nizar
0Can I replace coconut oil with olive oil?
Maya | Wholesome Yum
0Hi Nizar, I haven’t tried that, sorry!
Jane
0I made it with olive oil and it was perfect.
Olivia
0How much olive oil did you use?
Lauren
0Hello! This is my first time making keto bread and I am so thankful to have found your recipe! I have a question about how mine turned out. It didn’t rise much and is denser than yours. It has the texture of a sweet bread instead of a loaf of wheat bread. It is also a little gritty. I checked the date on my psyllium fiber and baking powder and they are both good. Is that texture normal and I didn’t realize it? Is there something else I might be doing wrong that causes it to not rise much? Thank you so much!
Wholesome Yum M
0Hi Lauren, It sound like you did pretty well. Just a couple of things to keep in mind: 1. Make sure you are using psyllium husk powder and not whole husks and 2. use “superfine” or “finely ground” almond flour. Using a coarse grind or meal can cause grittiness.
Larry Dorwart
0Yes this is Bread, I was a bread lover and I missed it since becoming a diabetic. This tastes like a rustic bread. Thanks for the recipe. There is always some on hand, my wife loves it too.
Chester
0I’ve tried the Almond Bread before, and I love it. Problem for me is the expense. It cost around $14 for one loaf of bread.
All I could find in stores and online was large bags of psyllium husk powder, nobody sells it in small quantities. I don’t have the money to be spending $10 – $15 dollars on one bag of an ingredient that I don’t use that often.
I ended up putting some honey in the batter to keep it from falling apart, and it worked pretty well.
I know that wont work for some people, but it works for me.
I also made one loaf with a tablespoon of quick yeast activated with a tablespoon of hot water. I like the yeast taste, although it wasn’t “yeasty” but it was good.
There needs to be a way to make these “breads” without costing an arm and a leg for the ingredients. Especially if you only make one or two loaves once in a while.
Christy
0Hello, my country doesn’t sell psyllium husk powder. So what can I use instead or can I just leave it out ?
Melanie
0I live in Canada and bulk food stores all sell Psyllium. I’m sure they would in the US as well.
Maya | Wholesome Yum
0Hi Christy, You can try flax seed meal instead. You can’t just leave it out and not replace.
Glenn
0New to low carb eating, My first attempt actually turned out really well. Baked 70mins. came out a little under, no color change from psyllium, lots of little air pockets ,but still firm and a little dense. Held up well to firm butter and refrigerated almond butter. Cant wait to have toast or a sandwich. Thanks for doing all the hard trial & error work and keep the recipes coming.
Paul
0So keen on trying this out – thanks! Would vegetable or olive oil be an acceptable substitute?
Maya | Wholesome Yum
0Hi Paul, I haven’t tried it – not sure if it would affect the consistency. I’ve tried it with butter and coconut oil, both of those work well.
Wesley
0You think ground cardamom maybe a teaspoon or 2 will taste good with this ?
I’ve made this 3 times and it’s great! Now the last time I put raw sunflower seeds on top and baked
and the seeds turned green after 2 days in the fridge. I now think it might have been caused
by the baking powder or the psyllium husk or combo of them Either way I threw it away. No more seeds
on top! What you think about the cardamom?
I’m all ready a member and have the ebook
Maya | Wholesome Yum
0Hi Wesley, I’m so glad you liked it enough to make 3 times! Yes, baking powder interacting with sunflower seeds does cause them to turn green, but they are still safe to eat. Feel free to add cardamom if you’d like.
Dee
0Love the bread, but had issues with the flavor when reheating it. Microwaving changed the texture in a bad way and made it taste like vinegar. Broiling with cheese on top made the bread taste musty like dirt smells.
Is this because of the psyllium powder?
Any help appreciated. Thanks.
Wholesome Yum
0Hi Dee, I haven’t tried reheating this with a broiler or microwave, so it’s possible those methods are heating the slices too hot too fast. I’d recommend trying with a toaster and seeing if that helps.
Vickie
0I couldn’t find recipe for Almond flour Bread , 5 ingredient.
Pls send it to me
Maya | Wholesome Yum
0Hi Vickie, The recipe is right on this page – look for the recipe card above!
Rob
0The recipe and content look good , but was somewhat hard to find on this website .
Consider changing the layout so the recipe is easy to find . Thank you .
Maya | Wholesome Yum
0Hi Rob, The recipe is always on the recipe card, and there’s also a “jump to recipe” button at the top of each post if you want to go directly to the recipe card.
Judith Bell
0Can’t wait to make this bread recipe again.. I miss my bread and this one really hit the spot when I made it before!!
J
0Tried this recipe today. It worked wonderfully. Far exceeded my expectations for a paleo type bread. I baked mine for 80 minutes. Thanks so much for the recipe! So delicious. It really does taste just like a traditional bread.
Brad Hagen
0The best-tasting Keto bread I’ve made, so far. However, I still can taste the eggs. Might I have done something wrong? I know I forgot to whisk the eggs before adding them. Would that do it?
Maya | Wholesome Yum
0Hi Brad, Yes, that could be it. If you didn’t whisk the eggs before, they might not have mixed well in the batter.
Kristal
0Hi there, I just weighed out the psyllium husk as indicated (60 grams) and it looks like almost half a cup. NOW brand psyllium husk powder lists the weight as 9g per tablespoon, which would be 36g for 1/4 cup. Have you actually baked the bread using the metric measurements? Is 60g really correct? Thank you!
Wholesome Yum M
0Hi Kristal, Thank you for your feedback. I have updated the metric version of the recipe.