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
susan
0Please advise on which psyllium husk powder will NOT turn my bread purple. Your picture of the bread on line is so appealing yet the purple bread is very unappealing.
Wholesome Yum M
0Hi Susan, This brand will not turn baked goods purple.
Elise Ann Meyer
0Just made this in my bread machine. It came out great! Thank you for developing a wonderful, accurate recipe as written. For reference I used the “quick bread” setting on my 15 year old Williams-Sonoma machine. Really satisfied the urge for a piece of bread! Now I have to resist eating the whole loaf!
Susan
0Oddly this low carb paleo bread with psyllium powder turned purplish after it was baked. What do you think caused this very strange reaction?
Wholesome Yum M
0Hi Susan, This is common in certain brands of psyllium husk. Don’t worry, it’s still fine to eat.
Colleen
0I made this recipe in my bread maker using the rapid bread setting (quick bread). I added the liquid ingredients first as per my bread maker instructions, then followed with the dry ingredients. I did not make any changes to your recipe at all. It turned out very good – no problems at all. Toasted up a slice and it tastes great. Thank you for your recipe.
Michelle
0Hi there, I have made your bread twice and loved it! I just made it again and it smelled awful, like very powerful ammonia. Any ideas what went wrong and how to fix it so I don’t have to throw away another loaf.
Maya | Wholesome Yum
0Hi Michelle, Did you by chance use baking soda instead of baking powder? Or if you’re sure you used baking powder, was it fresh? These issues are the most likely culprits.
Melissa
0Make sure your eggs are room temperature before you use the. No egg taste or smell. Also remove the pan as soon as out the oven and cool on a rack.
Brenda
0Thank you so much for developing this recipe and posting it! My local Sprouts market is no longer selling Mikey’s English muffins or bread which will push me to bake my own!
Carol
0I saved this recipe and ordered the psyllium husk on line. I used the actual husk instead and love the texture. Made this today hoping for the best. And guess what ….. it came out great. I have tried other low carb bread recipes and they just never had an appetizing flavor or fell apart. This one is a keeper. I will be trying other things with it using it as a base. I am going to try and make buns also.
Bettie R Mclaughlin
0Really good. I was craving bread. I had been really strict with my carb diet. Only thing is I couldn’t find psyllium husk until my mom said it was a fiber supplement. I accidentally bought orange flavor and loved it. Made half batch and put in muffin cups. It was a bread and dessert in one.
Wilma
0Good Morning, I’m having a problem making bread with different nut flour. I am following the recipe, but none will rise. I’ve been told that no matter what I put in, baking powder or yeast, it will never rise. If you please could give me some points of where I’m going wrong. Thanks in advance.
Wholesome Yum M
0Hi Wilma, Keto bread recipes are not like traditional bread, they won’t rise nearly as much as flour does. Baking powder is the best way to achieve lightness and height in a bread recipe. Please double check that yours is still within its expiration date. Using yeast in keto baking can contribute to air pockets and that traditional savory flavor in bread, but it’s not necessarily going to give it height. If you would like to use yeast, be sure to proof it first in warm water with a small amount of natural sugar to help activate the yeast. Don’t worry, the sugars will be consumed by the yeast by the time it’s active.
Cate
0Made this last night, I doubled the recipe so I would get a good sized loaf…and it DID! It really was a thing of beauty. We sliced it up this morning to make some toast…it takes a LONG time to toast because it’s VERY dense due to all the eggs. And speaking of eggs…it’s very eggy. But it’s so close to being fantastic that I’m going to persist…right after the ‘girls’ have produced some more eggs lol and try it again using 1/2 full eggs and 1/2 whites only. I’m not going to beat the whites so we’ll see how it goes. Will (literally lol) keep you posted.
Dennis Costa
0Does anyone know how to substitute the egg in this recipe? Would love to try it!
Kevin Hall
0I have a question for you. What can be used instead of coconut oil in this recipe? My daughter has recently been diagnosed with celiac disease and is also allergic to coconut which we carry a eppipen for her just in case. Most of the gluten free recipes I’ve seen seem to use coconut oil. I’ve heard extra virgin olive oil works good in baking was just curious on your opinion.
Wholesome Yum M
0Hi Kevin, Olive oil or butter will work fine. Best wishes to your daughter on her new gluten-free journey!
jackie verhiel
0This was very easy to do. You say not to use plastic. How about when you want to freeze a few slices? What do you recommend?
Wholesome Yum M
0Hi Jackie, you can pre-slice your bread and store it in plastic if it’s going in the freezer.
Suzette DeWitt
0Got everything to make this. Can I make it in my bread machine
Wholesome Yum M
0Hi Suzette, Other readers have noted that this recipe works best in a bread maker when you use the “quick bread” setting.
Laura
0Can you tell me where I can buy psyllium husk powder?
Wholesome Yum M
0Hi Laura, I like this one.
Rick
0Amazon is where I get mine.
Jillian
0Best low carb/keto bread recipe I’ve tried thus far!! I will start this out with I’ve never been the biggest fan of wheat breads but white bread keto recipes tend to be very eggy tasting which is great for breakfast sandwiches but that’s about it. I will say I have yet to try Maya’s white bread recipe (definitely on my list) the only reason I haven’t is the amount of egg whites only needed. This loaf was delicious regardless of being closer to wheat bread and as someone not allowed to eat real bread I didn’t even care haha. The loaf lasted about 5 days on the counter in my bread pan with lid wrapped in parchment paper. However I feel like it could’ve lasted slightly over a week if it was in an actual parchment bread bag as that would have a better seal than just wrapping parchment from the roll.
I took into account some of the comments below before baking in order to get the perfect loaf and I feel like those really helped so I wanted to add some of my own:
– Cooked for 45 minutes with the lid off and then put my lid on and cooked for another 25 minutes (used 7.5×4 Chefmade carbon steel bread/toast mold pan with lid)
– As noted below, my bread was done at the 200 degree mark which I used a thermometer to check although I still kept it in for slightly longer to crust up a bit more
– Get your eggs to room temperature before using them for (any) baking I read this helps with the eggy taste and imo it definitely does help
– I used 2 tsp of liquid stevia to mask any remaining egg taste and that did the trick quite well
– If using bread pan with lid, let it cool with the lid off I left mine on for 25 thinking it would just further crisp the outside but it actually trapped moisture (duh)
– IF YOU DON’T LIKE COCONUT OIL just nix it! This was a complete accident on my end. I put my coconut oil in the microwave to liquefy then I got so excited about making this bread that I forgot it was in there & didn’t even find it til the next morning… whoops!! My bread was probably a tad bit denser than it should have been and it was a bit difficult to get into my bread pan and smooth out but I used a hand mixer for all my ingredients and my bread came out perfectly with beautiful air pockets and all 🙂
Rodd
0Used the bread machine,should have added the liquid ingredients first,just like regular wheat bread.I had to scrape the sides down and mix the ingredients with a spatula.
Jan888
0Great recipe! On 2nd week of keto so still enthusiastically looking for recipes. Made it first week and liked it, this week I whipped egg whites separately to soft peaks to make it fluffier (sub 1/2 tsp cream of tartar with lemon juice) Used wheat bran (3g crbs for 1/4c) instead. Hopefully turns out ok!
Jenny
0Well I think I should have used 1 tsp baking powder. Not 1 tBsp. It tastes disgusting.
Maya | Wholesome Yum
0Hi Jenny, Sorry to hear you had issues with it. Are you sure you used baking powder and not baking soda? A tablespoon is the correct amount but should not leave any aftertaste. Baking soda can leave a bad taste though.
Melanie
0I do love the recipes on this website, the blueberry almond flour muffins were fantastic and the biscuits as well. My only complaint is the pop up advertising all over the page. It is making my phone freeze and the page jumps all over the place. I’d be happy to pay a subscription fee rather than deal with this many ads all over the page. Thanks. But I do love the recipes and have ordered the cookbook from Amazon.
Maya | Wholesome Yum
0Hi Melanie, I’m so glad you like the muffins and biscuits! Thanks for your input regarding ads. They keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website.
Melanie
0Made this by increasing the ingredients by 50 percent and whipping the egg whites. The result was a much nicer height bread slice. I don’t really care for the strong psyllium taste though so next time I will substitute ground flax. The texture is excellent though.
Sylvia
0OMG we LOVE this bread. I did add a tablespoon of Italian herbs I had though. I also sprinkled a tablespoon of sunflower seeds on the top before popping it in the oven. Also used a bit smaller loaf pan. This will certainly be my “go- to” bread recipe. So-so easy. Thank you for all your work I know it takes to put together a new recipe.
Wholesome Yum M
0Hi Cheryl, The psyllium husk is a major component in this recipe. May I suggest you try this one for Paleo Keto Bread instead? I believe it is SIBO friendly. Best wishes!
Kimberly Russell
0Easy to make and firm enough to make sandwiches. I found the last few chews to be grainy, like sand almost. I wondered if it was from the psyllium husk as I have used my almond flour and baking powder for other bread-like items without this particular issue. I think I’ll try using less on the next run. Thanks for the recipe and in advance for any suggestions!
Edith
0That happens to me too! I was wondering if it’s the PH, almond flour tastes fine when I make cookies.
Teri
0Hi, can’t wait to try your recipe. It looks yummy! I was wondering if you can double the recipe to make a taller loaf?
Wholesome Yum M
0Hi Teri, Other readers have reported doing this with success!
Krystal Baker
0Hello, I’m allergic to coconut…any other lil I can use?
Krys
Wholesome Yum M
0Hi Krystal, You may want to try this recipe for Easy Low Carb Bread instead. No coconut flour needed in this one.
Diana
0Cholesterol Facts???????!
Wholesome Yum M
0Hi Diana, The nutrition facts provided are generally what we track on a low carb or keto diet. If you need further information, please check out an online food calculator to get the specific information you need.
Linda
0Hello! My cholesterol is a bit high so I avoid egg breads. Have you tried this with egg white only?
Wholesome Yum M
0Hi Linda, You may be interested in this recipe for Paleo Keto White Bread. It does not contain egg yolks.
Fly
0Although the recipe was easy to make and looked good out of the oven, the taste was horrific. I didn’t have psyllium husk so I replaced it with ground flaxseeds and used my homemade baking powder. I thought it would be bland so I added rosemary. The result was a beautiful awful tasting bread. I’m wondering if the replacement of the husk made that big of an impact. Perhaps I am not accustomed to keto bread either.
Wholesome Yum M
0Hi Fly, I am sorry this didn’t turn out to your expectations. The psyllium husk is a major component in this recipe. I don’t think it would turn out well without it.
Theadra Graczyk
0THE video attached does not use the yokes and it does not use the husks. It shows butter not coconut oil and it shows whites being whipped and folded in which the recipe does not mention all. Where is the recipe for the video because that is what I was looking for.
Wholesome Yum M
0Hi Theadra, Did you watch the video in the recipe card, or the one to the right of the screen? The video in the recipe card is the correct video for the recipe, while the one on the right rotates, and may have been showing a different bread recipe. I apologize for any confusion this may have caused.
Kathy Siebert
0Love it. Flavor does remind me of wheat bread. Followed the recipe except I also used 1 TBS of yeast and 2 TBS of sugar for the yeast to eat. Also added a small amount of ACV to help with a reaction to the baking powder. Rise was good but not great. So I cut the loaf in half and sliced it in the other direction so I have real size slices of bread. Next time I might double the batch so it will be more bread size. All in all a great success. Thanks for the base recipe. Next time I may add some spices to make a stuffing tasting bread. (poultry seasoning and sage)
Teresa
0Can I use butter instead of coconut oil?
Wholesome Yum M
0Hi Teresa, Yes, butter is fine too.
Jill
0First try making the recipe. The good news is the bread is holding together when sliced. The weird thing is its colouring: dark on the outside, and purple on the inside. I’ve never baked with psyllium before, so I’m not sure if that’s what changed the colour or what. Flavour is neutral.
Wholesome Yum M
0Hi Jill, It’s not uncommon for psyllium husk to turn purple when baked. Some brands change color and some don’t, but it should not affect the texture or flavor of the bread.
Rose
0What do you wrap the bread in when storing at room temperature?
Wholesome Yum M
0Hi Rose, It’s best when wrapped in Parchment paper.
Greg
0I have made this twice now, once in a bread maker and the second time in the oven and both times the bread doesn’t rise at all. What could I be doing wrong? Some help would be much appreciated.
Wholesome Yum M
0Hi Greg, This bread recipe will do best in the oven and not a bread maker. Is your baking powder still within expiration?
Yasin Chinoy
0Incredible, I have tried multiple recipes, but this is the absolute best.
Amz
0Amazing recipe. I can finally eat bread guilt free and that tastes good too!!!
Al W
0Hi Maya, would this recipe work if I replaced with 1 cup of buckwheat flour, and 1 cup of almond, and like one lady said she used coconut flour, instead of psyllium, which I dont have at the moment,
oh, made your pumpkin pie, was great, thanks! Al W
Wholesome Yum M
0Hi AI W, I am not sure if that would work or not. Keep in mind that buckwheat is not a low carb flour.
Eman
0My husband has been recently diagnosed with diabetes. He loves bread and misses it so much and was desperate to try anything! We (+my BIL) were so surprised/ excited to know that this bread came out so delicious! Thank you so much for this recipe! We will definitely make this again & again
Debby
0Can you use something in place of the coconut oil? I’m actually allergic to coconut and with many foods and recipes turning to using coconut oil I’m finding it a real challenge. If I can use something other than the coconut oil, what would you suggest?
Wholesome Yum M
0Hi Debby, You can replace the coconut oil with butter. Follow the same instructions from above: measure solid, then melt.
Katie
0Hi, I don’t have the psyllium husk powder. Can I leave it out or do I need to replace it with something else? Thanks
Wholesome Yum M
0Hi Katie, The psyllium husk powder is important for the texture and lightness of this recipe.
Here is a keto bread recipe without psyllium husk powder.
Lizajane
0This sounds really good! Do you think this bread would work for making a low carb stuffing?
Wholesome Yum M
0Hi Lizajane, Yes, this recipe should hold up well in a stuffing.
Sharyl
0Loved the recipe! Just have one question can it be frozen?
Maya | Wholesome Yum
0Thank you so much, Sharyl! Yes, you can freeze it.
Katie
0What do store it in when freezing of not plastic? Will a snap
lock pyrex container work?
Wholesome Yum M
0Hi Katie, If you are freezing your bread, you can wrap it in something more substantial like plastic or freezer paper. It is easiest to slice your bread first, so you can take what you need when you need it without having to thaw the whole loaf!
Glen Mcclintock
0Do you know the internal temperature of the finished loaf. It’s hard to tell when it’s completely cooked inside
Wholesome Yum M
0Hi Glen, It IS difficult to know when this loaf is fully baked. Do the toothpick test, if it comes out clean then let it continue baking for another 10 minutes. See the ‘How to Make Sure Your Low Carb Bread Recipe is Done’ for more details.
Doug
0I made this last night and I’m amazed! I can’t find any difference between this and regular wheat bread! I’m wondering if doubling the ingredients and using a taller pan will work to make a regular sized loaf of bread! This is the best and easiest keto recipe I’ve made so far.
Jessica Hanna
0I dont have a bread loaf pan. Yet don’t want to make biscuits with it. What should I do besides buying a bread pan which is out of the question.
Wholesome Yum M
0Hi Jessica, I suppose you could put it in a casserole dish and make a flatbread. It really will do best in a bread pan.
Trudy Stramel
0Coffee or broth cans that are well greased work well for bread and you get round slices that work for sandwiches.
Doreen
0Hi, thanks a lot for this great recipe. This is the easiest and tasty almond bread I ever made. I really love it. I changed the recipe a bit. I added 1.5 teaspoon of yeast and 0.5 teaspoon of brown sugar. I couldn’t get psyllium husk or coconut flour so I substitute with dry coconut flakes and blended it with eggs.
Dee
0Hi, I haven’t made your Almond Flour Keto Bread yet, but I just wanted to ask if you can substitute Flax seed Meal for the Psyllium Husk powder as I can’t tolerate Psyllium? I’ve tried other almond bread recipes and they turned out dry and crumbly even though they had more eggs. Look forward to trying your recipe. Cheers.
Wholesome Yum M
0Hi Dee, I have not tested this recipe with flaxseed in place of the psyllium, but other readers have done this with success. Check out the comments to see what other readers are doing to make this substitution.
Karen
0Just made this and I had to change some things. Didn’t have the pysllium powder so I used coconut flour. Still turned out great. Put everything mix from Costco on top. Yummy
Thanks again
Joshua Miller
0Have you tried using yeast in any of your breads? Im 2 weeks into keto and already lost 20lbs, i am REALLY craving some “bread”. I found your website & recipes. THANK YOU! Ive ordered everything that i didnt already have so that i can make these recipes. Cannot wait to try them.
Wholesome Yum A
0Hi Joshua, I haven’t used yeast in any loaf recipes, but I have used it in these keto soft pretzels!