Special Diet - Created Date : 14.10.2019
FREE LOW CARB RECIPES EBOOK + RESOURCE LIBRARY
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This paleo low carb bread recipe with almond flour came about somewhat by accident during my Sunday meal planning. Lately I’ve been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but since I’ve been wanting to create an almond flour bread recipe, last weekend I decided to attempt that instead.
Discovering Easy Low Carb Bread
An easy low carb bread loaf is more quick and convenient to make than individual biscuits or buns. Even though the biscuits I make come together really fast, forming them still takes time. Finding a paleo bread loaf variation that works would be even faster! And, speeding up my weekly meal prep is always a good thing.
I didn’t expect the first version of almond flour bread to make it to the blog. It was mostly just for the family, and I planned to make several versions before sharing it. I figured I’d make one each week until one of them was truly amazing. But when my husband asked me why I bought “real bread”, I realized this was one to share right away!
Improving Almond Flour Bread Texture with Psyllium
Almond flour on its own tends to be a bit crumbly. That’s perfect for biscuits and cakes, but a sturdier low carb bread loaf is better for sandwiches.
I liked the real-bread-like texture I got by using psyllium husk powder in my low carb cinnamon rolls. I knew I wanted to incorporate that into keto bread, too. At the same time, the recent discovery that I’m sensitive to the taste and texture of psyllium meant I couldn’t use too much.
The good news is that my paleo bread recipe doesn’t require a lot of psyllium husk powder. I used only 1/4 cup for the entire loaf, compared to 2 cups of almond flour.
You may even be able to reduce that to 2-3 tablespoons, which I’ll try next time. You’ll want to reduce the water a bit if you do that. This avoids the strong taste and texture of psyllium, and also saves money since the powder can be on the expensive side. (I like to buy it here for a pretty good price.)
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. Fortunately, whole eggs worked! It turns out that my friend, Lisa from Low Carb Yum, used whole eggs in her coconut flour psyllium husk bread, too.
The Best Paleo Bread Recipe with 5 Ingredients
The pleasant surprise about this low carb bread recipe was that it worked out with only five ingredients (plus salt and water). The psyllium husk powder transformed what would be a crumbly almond flour bread into sturdy slices that can stand up to sandwiches and spreading just about anything.
The taste and texture of this keto bread reminds me of a dense wheat bread. It even has a crusty exterior like your typical bread loaf! You just need to make sure to bake it for long enough, so that the inside isn’t wet anymore. The difference is, it’s paleo, gluten-free, and packed with protein and fiber, keeping you full for much longer.
The combination of texture, taste and only a handful of ingredients all make this the best low carb bread in my book.
By the way, this low carb bread is chewy and similar to wheat bread. If you are looking for a white bread replacement, try my other paleo keto bread recipe! That one is super soft and light, like white bread.
Tips For Making Easy Low Carb Bread With Almond Flour
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.
So, below are some of my best tips for it. And if you have other questions about this low carb bread, don’t hesitate to ask! I’d be happy to update this list.
How To Create Air Pockets In Almond Flour Bread
Some people ask why low carb bread doesn’t rise like wheat bread. Unfortunately, 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.
The key is to create air in the batter before baking. Mix it very well, aiming to create air bubbles! You can even try a hand mixer if you want to, though it’s not required. But overall, the more you mix the batter, the better it will rise.
Other than that, make sure you’re using fresh baking powder in the low carb bread recipe. If it’s older, it won’t work correctly.
How To Make Sure Your Low Carb Bread Recipe Is Done
The only really challenging part about this low carb bread recipe is knowing when it’s 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.
One test is the toothpick test – insert a toothpick and check if it comes out clean. But, note that 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.
Another way to tell is that the top should get very hard and crusty. Yes, this low carb bread creates a hard crust! I actually love that, and it’s an important marker of the bread being done.
Oven temperatures vary, so it might take a little experimentation in yours if it’s not done the first time. But 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.
How To Make Low Carb Bread In A Bread Maker
My recipe uses the oven, but I’ve had people ask me about how to make low carb bread in a bread maker. I don’t have one, unfortunately.
So, I asked the members of my low carb support group (join here – it’s free!) to test it for me. And – good news – it worked!
To make this almond flour bread in a bread maker, simply follow the instructions as written, but instead of the baking step, use your bread maker. Make sure to choose the “quick bread” setting.
How To Store Almond Flour Bread
Like any other bread, you’ll want to wrap this almond flour bread for storage, so that it doesn’t dry out. I kept it on the counter for over a week with no problem. It did get a little hard toward the end. I’d expect the same thing if I bought wheat bread at the store.
Whatever you do, 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, but usually that’s only an issue if storing in plastic.
If you want to be on the safe side, you can store this bread in the fridge. Just wrap it in parchment paper, not plastic.
You can also freeze low carb bread! For easier retrieval, slice it first. That way, you can just grab a slice and pop it in the toaster when you want some.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9x5 in (23x13 cm) loaf pan with parchment paper.
In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
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.
Video Showing How To Make Low Carb Bread with Almond Flour:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Low Carb Bread with Almond Flour!
NUTRITION INFORMATION PER SERVING
Amount per serving. Serving size in recipe notes above.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
I have made a few breads and this is by far the best. I dîd use ground flax seed instead of psyllium husk and it came out great. Because I only eat a half sandwich at a time, I just used a regular pan. It rose half way up the pan. Just perfect for me. I am on my second loaf. Thanks!!
This 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!
Thank 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!!!
– Any oil will work. I used the cheap 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 incredibly cheaper. 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.
Hi, 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?
I’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.
Hi 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.
I 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
Made this today after trying a different recipe with psyllium husk powder, which I hated. 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!
I 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!
Yes. 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.
I 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.
I’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.
New 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.
You 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?
Hi 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.
Tried 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.
Hi Marsha, Yes, you can. I mention gluten-free for those that want it to be strictly gluten-free. Many baking powders are already naturally gluten-free anyway, but some are not, if they contain wheat starch.
I made it right away and I love it. I followed your exact recipe. I used an electric mixing bowl to get the texture . That worked great. It took about 85 minutes to bake. I began with the toothpick test at 50 minutes. Thank you for the great recipe.
Thanks for providing these recipes. I just made the bread from the recipe and I noticed my batter was more wet than yours in the video and that it was actually to wet to form a domed top. After baking I also found that the loaf did not rise as much as yours. I followed the recipe exactly except possibly the coconut oil which was refrigerated, (not sure why) which made it very hard to try to measure exactly. Could this be why the bread did not turn out properly. It’s still cooling but I assume that it will taste good even though it is only 2¨ tall.
Hi David, Sorry to hear you had issues with it. It might be that the batter needed to sit for a little bit to thicken, sometimes that can help. Also, did you melt the coconut oil? As long as you did it shouldn’t matter if it was refrigerated.
I’m looking forward to trying this almond bread. My question is that how much liquid coconut oil is there after melting quarter cup solid, which I cannot get here in Thailand, probably due to to the heat.
My bread came out nicely! I used the Whole Foods Psyllium Husk whole flakes – is this a good choice? The product does not look like flakes – very fine actually. What should I add to give it a little more flavor ? Also my loaf made 13 slices rather than 18- no big deal!
Hi Louise, I haven’t tried that product so can’t say for sure if it’s a good choice, but it sounds like it is if the recipe worked for you – which is great! Feel free to add herbs, spices, or garlic powder if you want some flavor to the bread. I kept it plain to be used for many different applications. The number of slices will depend on how thick you cut them and the size of your pan.
I made the bread this evening and it is very yummy. I bought in the past already a lot of bread mixes but never so good for so less carbs. I am glad I found your website. Thanks for sharing your recipe! I will look for other recipes on your website
I doubled the recipe. Accidentally added 3tsps baking powder. Also added 1/4 cup ground flax, 1/4 cup sesame seeds, 1/2 cup slivered almonds. I then mixed it for 3 minutes in my stand mixer. I baked the bread for 60 min and then added 10 and then another 10more. I used a thermometer and let it get to 200 degrees internal temperature.. That’s what I use for regular bread and seems accurate for your recipe. I’ll try to send a picture. It looks like bakery bread and tastes delicious. My family who are Leary of myGF and grain Free experiments love this bread!!!! I have have tried many, many recipies and this is by far the best. Delicious and nutritious. Good work on your recipe and thank you!
Third time I am making this bread and loving it. I did add a bit more water, which made it more manageable. Also, funny story, I used flaxseed meal instead of psyllium husk powder by mistake and it worked too and tasted delicious. Next time I will try half/half flaxseed meal and psyllium husk powder.
Great simple recipe and finally a keto bread I like! The only thing I would suggest is adding a bit more water. I added about 1 extra oz the second time and it made the dough more manegable and the loaf much fluffier.
I’ve searching and searching for a keto bread that is not too eggy or have no cheese. I just mad this bread and oh! It’s soooo good! It’s got the wholesome texture but nice and firm. No eggy taste! Thank you so much Maya for sharing this recipe. Finally, I can make my Brit husband happy. We’ve been on a keto for 3 moths and he lost 20 lbs but since he is from England, bread is so important to him. I will surprise him when ge gets home. I’m so happy!
Hello, well my bread turned out weird. (first ever home made bread) It did taste OK, the texture was fine, the smell was “bready”, but the colour was very dark, almost with a hint of grey. Can you please help?
Amazing. Simply amazing! Absolutely love this recipe, currently mixing up my second batch because the first went so fast! Thinking of adding a little yeast to see how that changes the texture. Other than that, don’t plan to change a thing! Tastes just like, or even better than, traditional wheat bread! Thank you so much for the recipe!!
Thanks for this recipe. I look forward to trying it. I have one question about the ingredients. The coconut oil should be measured solid, then heated. Is there some reason it could not be measured in liquid form?
I make this for my husband as he is a diabetic. I add one T. of honey just to jazz it up a bit for him. He loves it! It is exactly what we needed to help with meal planning for him. I like it too but it is a little higher in fat than I like to eat but I do eat it on occasion.
This my first try on any bread receipe, so I won’t try to rate it. However, it was an easy one to put together and seemed to turn out as said. This is my first experience with low carb cooking, and am not happy with the bread taste, etc. Don’t know if it is the taste I will have to get to, or what. Any suggestions?
Hi Bettie, It’s hard to say if something went wrong without more information on what you did and how it turned out. Sorry it wasn’t what you expected. What went wrong or what did you not like about it? Did you watch the video and did your turn out the same?
Tried it last night, followed the directions to the letter but once I add the 1/2 of water it becomes runny like cake batter, not a thicker paste like your video shows and after it’s cooked it still wet on the inside of the loaf, can’t say I’m doing it wrong because I followed it exactly.
I just took it out of the oven can’t wait to have a real sandwich. I added shelled hemp seeds because I wanted a little nuttiness to it, and I have trouble chewing. Looking forward to a real chicken sandwich.
I’ve done the micro version for slices and it was quite good. Today trying the loaf recipe – but with the micro version and this one my mix never comes out like a batter – more like a moist dough. Any ideas what I may be doing wrong please? I have to say though that you are wonderful giving me a non carb bread – my husband loves bread and needs to lose weight. Many thanks!
Hi! I tried making the bread using my homemade almond flour left over from the almond milk pulp (I dry it and then blend it). The batter wasn’t as wet as yours in the video and it didn’t rise at all and was very dense. Since it wasn’t that wet I couldn’t mix it enough to get air bubbles. My baking powder isn’t fresh so maybe that’s the cause like you said. Since it wasn’t fresh I did add 1 tsp. baking soda and 2 tsp of apple cider vinegar. Also, my almond flour doesn’t look as light and fluffy as yours.
Hi Brandie, If you used pulp from making almond milk, that is likely the issue. This would be almond meal, not finely ground blanched almond flour. Homemade ground almonds generally aren’t as fine as the store bought blanched almond flour, and this affects the texture in baked goods in a pretty big way. Not using fresh baking powder would definitely contribute as well. Sounds like a good idea to add some baking soda and cider vinegar to compensate, but I haven’t tried it. Try it with super fine blanched almond flour next time and it should definitely rise more.
Ok great! Thanks so much! Can’t wait to try again! My 7 yr old still ate a piece. BTW I didn’t give it any stars as I didn’t want to rate it since I knew it had to be something I did, not sure how the 3 stars got there. Sorry for that. Thanks for your help and quick response!
So 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.
I’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!
Hello 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.
Great 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.
Great 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.
Thank 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!
I 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.
Hi 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.
I 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!
Hi 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!
I 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.
Hi! 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?
Absolutely 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!
Thank 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
Thank 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?
I 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.
Have 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.
Hi, 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
Hi 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.
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
Thank 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.
Hi, 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.
Hi 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.
I 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!
Deeeelicious! 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!
Thank 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?
Oh 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 extremely 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.
Wow 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.
The 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!
Hi 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!
Hi 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”.
My 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!
I’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.
OMG! 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.
Texture 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?
Hi 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.
Hi 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.
Hi 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.
After 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!!!
Wow! Just starting out with a low carb diet and this bread was easy and delicious! I added a heaping spoonful of Hemp seeds for there nutty flavor and fiber. Came out perfect! Totally satisfied my carb craving. Can’t wait to try more of your recipes!
Hi Shirley, I recommend putting it in the fridge once cool if you won’t finish it within those first 2-3 days. Don’t leave it out for multiple days and then refrigerate after. You can also freeze slices and pop them in the toaster. I’m glad you liked it otherwise!
I’ve been making this bread for several months and my husband loves it. I double the recipe and make a large loaf (I bake it 350 for 70 minutes), My gluten free family members fell in love with it while visiting this summer. We make sandwiches, and toast it for breakfast with our eggs. It is very filling so we cut thin slices. Thanks for sharing!
Hi! I tried this the other day and it baked up strangely. I baked it for about 63 minutes and it was nice and crusty on top. It was still a bit gummy inside so I may need to bake it longer. However, when I flipped the loaf over it was extremely concave. The only thing I did differently is use canola oil instead of coconut oil. Any suggestions? Thanks much
This is REALLY good. My OH also thought that this was ‘proper’ bread LOL! Why do people think that anything not made with wheat is not ‘proper’? I guess they don’t have a gluten intolerance. This really is the best low carb GF bread I’ve tasted in a LONG while. It will become a staple in this household that’s for sure. Will definitely still use the 90 second rolls as well for convenience!
Thank you for the recipe. Being new to the low carb /Keto diet, we noticed that we can easily get tired of the limited low carb food we were initially cooking. I want to share our experience…
Although in the first trial it was so ‘eggy’. Egg smell was very strong when it was hot however when it cool down the smell was minimal. Therefore in the second trial I included 4 eggs instead of 5. After the baking is completed, even though bread get heated, smell is minimal and the taste doesn’t change.
Thanks a lot! I made your bread today for the second time! I added some poppyseeds in the top and it looks beautiful. The first time was a hit and I think this time will be much better since I used a hand mixer and it really raised and cracked on the topthanks for all yummy recipes.
This is the best keto bread recipe out there, in my opinion. I make it every week. The psyllium husk is brilliant and really makes this like more traditional bread. I add a TBL of swerve to help counter any egg taste too. Comes out great every time. Sometimes I add cheddar cheese and that’s delicious too! I love this bread. Thank you for sharing the recipe! It’s a winner!
AMAZING! I just made this bread and I can’t believe how perfect it is! My fiance and I are doing low carb. Not quite keto but trying to stay close to that range of carb intake! Honestly I’ve just been saying I’m avoiding bread, potatoes, and pasta. Either way this bread rocks. The only substitutions I made to the recipe was plain seltzer water in place of the still water. Wanted to give the dough some extra lift. I also put some pumpkin and sunflower seeds on top to increase the heartiness. This bread came out rocking our socks off. Can’t wait to make some grilled cheese Sammie’s with it!
Hi Maya! I’ve been trying to lose weight on a low fat diet, to no avail, so I’m trying Keto. I came across your recipe while looking for almond flour bread recipes. (Love the occasional turkey breast half-sammie for lunch or the occasional toasted slice for breakfast). Yours appears to be a very carefully thought-out recipe which I’m anxious to try. I really like how you explained things so thoroughly, gave tips. There’s nothing like learning with the benefit of others’ tried and tested experience. I’m not rating this recipe since I haven’t tried it yet, but based on your effort alone, it gets five stars! Many thanks, Alice
Hi Sue, I don’t recommend it. Egg whites actually make baked goods more dense and provide structure, but they don’t help with rising. The leavening effect in eggs comes from yolks. This recipe is already tested with the ratios given and would likely be more dense and/or more egg-y if you add more whites. Hope you’ll try it!
I am trying to cut the carbs but so many of the recipes call for coconut oil. (I have an allergy to anything coconut). Can I substitute coconut oil for something else? Can I substitute coconut flour for something else? Thanks, love the site.
Hi Adrienne, It depends on the recipe. For this one, you can use butter instead of coconut oil, and there is no coconut flour. Coconut flour usually can’t be replaced, but again it’s recipe specific. The best way to know is ask in the comments for any specific recipe you’re interested in. I’m glad you like the site!
Hi! I just bought a bread machine and can’t wait to try out this recipe! I know you mentioned baking this on the “quick bread” setting, but my machine has a gluten free setting so I was wondering which would be better to use. Also, has anybody had any luck adjusting this recipe to make it gluten free? Thanks so much!!
Hi Karina, I haven’t tried it with avocado oil – please let me know how it goes if you try that. I highly recommend making it with psyllium husk powder, but some readers did report success using flax seed meal instead.
Thanks for the recipe, finally a bread that doesn’t smell or taste eggy. I had to make some modifications since I didn’t have psyllium husk powder. I used 20gr of flaxseed (finely ground), 20gr of Chia seeds (finely ground) and 20gr of hemp hearts (finely ground. Oh and I topped it off with some bagel seasoning. I also lowered the oven temp by 25 degrees and baked it for 65 min. It is delicious and my boys are asking for more. So thank you!!
Thanks so much for this recipe??????It’s tasty and doesn’t smell eggy at all. I found that if I toast it I smell egg but not if I don’t! I love it. I tested many key bread on different websites. None of the were good as this I this one. Thank you for all the wonderful recipes
I really love this bread the taste and texture, but I just can’t get the bread to rise. It always falls in the middle even before it is finished baking and continues to fall while cooling. The slice of bread looks like a sway back horse. It will rise and look wonderful and then start falling in the middle while baking. I’ve added a tablespoon of Baking Soda, increase the water to 1.5 cups, tried glass and metal loaf pans, baking at a higher temperature but nothing works. Can anyone help me with this falling in the middle problem?
Hi Bill, Sorry to hear that. I haven’t experienced that before. Usually, if bread falls during baking it’s too much baking powder, but if it falls after baking it’s just not baked long enough. So you could try both less baking powder and increasing the baking time. Finally, this recipe uses baking powder, not baking soda, so if you used baking soda that could be the issue as well.
Hi Denise, Sorry, no. Baking powder reacts once it hits wet ingredients, and loses efficacy if not baked right away after that. However, you can mix all the dry ingredients the night before (through step 2) and do the rest in the morning. Or, you can just bake the bread the night before and eat it in the morning. You can also toast or reheat it if you want warm bread in the morning.
My first bread ever! It came out really well and yummy. I can not eat carbohidrates now, but your Lovely Bread gives me Joy and Hope. Thank you and my friend Claudia (who recommended me your recipe) very much!
I am fairly new to the low carb world and I’ve tried Keto bread before that I didn’t like, so when I came across this one I absolutely had to try it cause everything I have tried from your page is FANTASTIC!! This bread is amazing! Do you think I could add cinnamon and Truvia to it for a sweeter bread or herbs like rosemary or oregano?
Thank you so much, Kristina! It means a lot to hear you say everything you’ve tried has been fantastic. You can definitely add cinnamon or herbs to the bread. Sweetener might be a challenge because the amount of sweetener needed to make it sweet would alter the wet/dry ingredient ratio, so you’d likely need to make other changes.
Hi Jon, While some of my recipes will fit into a Mediterranean diet, you won’t find pasta or high-sugar fruit on this site. I believe that reducing carbs is beneficial for anyone, even if not on a keto diet. Of course it’s up to you and your doctors to decide what is right for you!
Hi Patricia, Yes, I’ve had readers make it in their bread maker! I’m double checking to find out if they used any special tricks or settings, and will add that as a note if I find out any extra details.
Hi Shirley, No, the psyllium is an integral part of the recipe. It’s hard to say what went wrong without being in the kitchen with you. This bread doesn’t rise as much as regular wheat bread recipes, but it does some. Try watching the video and see if at some point you did something different?
Just made this recipe. Didn’t rise but was expecting that. Added cinnamon and walnuts to it since I plan on this only being used for toast. It smells absolutely wonderful and tastes delightful. Love it!
Another solid ‘Yum’ from our house ?? I had a bread craving so made this recipe this afternoon. I substituted flaxseed meal, as I don’t have any psyllium husk powder on hand. It’s delicious! Can hardly wait to have it with the roast for dinner and as cheese toast tomorrow! Thanks for all the great keto recipes…
Thank you so much, Michelle! Store it in anything that won’t trap moisture, so plastic is the worst. A bread box is great if you have one, or otherwise a parchment paper bag works too. I’d recommend putting it in the fridge if storing for more than a couple days, though. If it gets more “wet” over time with storage, it helps to toast it.
Hi Jo, I haven’t tried it with coconut flour. It doesn’t need baking soda, just baking powder. Usually 1/4 cup coconut flour is the correct substitution for 1 cup almond flour, but it results in a much smaller volume, so not sure I’d recommend that for this bread – you’d end up with a tiny, flat bread. I’d love to hear how it turned out for you!
This is the best! I’m really bad at baking but I have made this twice and both times it was perfect. I’ve shared it with all my gluten intolerant friends, thank you. Oh, I reduced the psyllium husk to an eighth and replaced the other eighth with gluten free flour. It made it less gritty. Yummy! Today I’m going to add some spices and sultanas for a sweet treat. Hope it works!
Hi Penny, It’s hard to say what went wrong without being in the kitchen with you. I would guess a difference in measurements – usually doubling the recipe shouldn’t be an issue. If you can pinpoint any particular step where it starts to look different from the video, I can try to help. I hope the bread still turned out for you!
Made the bread but it didn’t rise and it is probably my fault. My almond flour is stored in the freezer. I probably should have let it come to room temperature first. I watched the video and the loaf shown seems to be narrower than the pan I used. The texture is good. The taste isn’t bad. I just need a “taller” bread to make my husband paninis. Anything you can tell me will be appreciated.
Hi Joellen, It doesn’t rise as much as a wheat bread but does a little. The almond flour being frozen might have made it worse, I’m not sure – I don’t store mine there since I go through it a lot. I’m glad you like the texture. If you want a taller loaf, you can multiply the recipe by 1.5 or even double it, but would need to increase the cook time and probably cover it to prevent browning the top too much before the middle is done.
Thank you, Darlene! I’m glad it still worked for you but hope you’ll try it again with water, it should be even better for you that way. The total carbs come from the almond flour and psyllium. The net carbs are just from the almond flour only.
How can I get a taller loaf of the bread for sandwiches. Would like it as tall as a regular loaf of bread. Can I add something to the recipe or just double the recipe. Otherwise I really like the bread, especially since within the last month I have been diagnosed with Type 2 diabetes.
Also If I wanted to add some berries for a sweet treat, how would I go about this?
Hi Bill, You can multiply the recipe by 1.5 or by 2 to get a taller loaf. You’d need to bake it for longer, and probably cover the top toward the end to avoid burning as the center continues to cook through. I haven’t tried making this into a sweet bread yet, but will add it to my list!
You could cut the loaf in half widthwise so it’s close to the same length as regular bread is high, then turn it up on one end and slice it. That way, you’ll get a slice that’s closer to the regular slice in height and width.
Ha ha ha, I’ve made this bread a few times & love it. However, this time I forgot that the microwave was on (combination oven!!) & nuked it!! Guess what I have got some very nice savoury crunchy biscuits to eat with my lovely cheddar cheese! ??
Awesome recipe!!!!! Thank you so much, I have tried many low carb bread recipes, but they haven’t come out nearly as good. I substituted flax seed for the psylium husk like some have suggested. I also changed the 4 eggs to 3 eggs and 1 egg white and added 1T. of sugar substitute!! Delicious!!!!!
I just made this today. It was a bit runnier than in your video and I wondered what I did wrong. I think it had to do with the 1/4 cup melted coconut oil. I didn’t measure first and then melt so perhaps I ended up with more liquid? It’s not like the recipe wasn’t specific…. It was totally my error! I added a bit more flour to get the consistency right. I set timer for 50 min but it was done in 35 min! It is by far the best “keto bread” recipe I’ve made so far. But honestly I am a bread lover so no matter how good this is, in comparison, it will never be a replacement for the rye bread I love so much! Haha! But as far as a keto type bread, it was very good!!
Hi Patti, It’s hard to say what went wrong without being in the kitchen with you. The amount of coconut oil may vary slightly depending on when you measure, but I don’t think it would be a huge difference. I’m glad it still worked for you and that you liked it!
Hi Mona, While I can’t offer medical advice, I definitely think this bread is better for you than regular white or wheat bread. But, 5-6 pieces a day might be pretty high in calories and displace other nutrients as a result. I usually recommend focusing on a diet of whole foods, especially vegetables, eggs, meat, and healthy fats, with smaller amounts coming from nuts, nut flours, dairy and fruit. Of course each person’s needs are different and your doctor would know better than me what is best for you.
The picture is a little misleading. My bread loaf was only 1-1/2 inches high and had a bluish tint to it. I enjoyed the bread though. I thought it smelled like it had cinnamon in it but it didn’t taste that way. Easy recipe and tasty bread.
Hi John, Thank you for the feedback. Sometimes this bread takes a little more effort to rise and the batter has to be mixed well to create air bubbles. Use very fresh baking powder, too. The bluish tint can come from an interaction with the psyllium husk powder, and the brand I use (linked on the recipe card) doesn’t usually do this, but either way it’s safe to eat. I’m glad you still liked it!
Hello, tried your recipe. My bread looked and felt perfect. The smell on the other hand does not match the look. It seems to have a ammonia scent with a hint in the after taste. Have you ever had this comment before?
Hi Misty, Sorry that happened! I’ve heard of this happening due to a reaction between the psyllium and egg yolks, but never experienced it. It might vary by brand of psyllium husk powder, so try the one linked on the recipe card. I hope the bread was still good enough to eat!
This may be a silly question, but what brand of Psyllium Husk Powder do you use? I’m looking for one that does not turn the bread purplish. When I clicked on the link next to Psylluim Husk in your recipe, it took me to Amazon. When I read the questions and answers about the product, some people said that it did turn their bread purplish. I have never purchased this product before and made the mistake of buying the orange flavor one. My bread smelled and tasted a bit on the citrus side! LOL
Hi Beth, I do use the one that is linked from the recipe card and it doesn’t turn purple for me. But, I have heard some people say they did end up with purple bread – just not sure if they used the same brand or not. Either way it’s a visual thing and still totally fine to eat. Sorry to hear about the mix-up with the orange flavor, hope it was still edible for you and you’ll try again with the plain kind!
Hi Vanna, I haven’t tried it with whole psyllium husks. If you have those, I would try grinding those in a food processor or coffee grinder to turn them into powder. Otherwise you can also buy powder using the link on the recipe card.
I have yet to try it (going by your other recipes I’m sure it’s a hit as well). I haven’t found psyllium husk. Can I use something else to replace it in the recipe, that will not negatively impact the outcome?
Hi Ifeoma, You can buy psyllium husk using the link on the recipe card. If you prefer to substitute, I haven’t tried other options in this specific recipe, but others have said they’ve made it with flax seed meal instead.
I made this bread tonight and it was wonderful. I was really missing bread and couldn’t wait to try it and I wasn’t disappointed. This is definitely a winner and I will be making it regularly, I made it exactly as the recipe said and it turned out perfectly, looked just like the pictures. Thank you for sharing this
Bread came out great. Moist and good texture and flavor. It didn’t rise very much though. I was wondering about doubling the recipe to make a taller loaf for sandwich style loaf? Has anyone tried it? This was just the regular almond flour bread. Thanks.
I made the double recipe today. Came out great. Doubled everything. Cooked in pampered chef stone bread pan. 350 degrees for 85 minutes. Covered with foil the first 40 minutes. I now have a bread loaf for sandwiches Thank you!
I was so excited to find this recipe. I love it! I tried another recipe and it was so eggy. This has a wonderful texture and taste. This is a new staple for me now. I made an alternate version by adding two tablespoons of whole flax seed for a little texture. That turned out very good, as well. Thank you for posting this recipe!
First time we were able to have ‘bread’, on Passover, as I was able to find the kosher for Passover version of all the ingredients. Costco had Kosher for Passover (KFP) Almond flour & Himalayan sea salt. Original Metamucil (KFP all year) for the phylum husks (although I could have gotten the husks on line). Passover Gefen baking powder was in my local kosher food store, La Bonne coconut oil is KFP, though other brands may be as well. This was such a hit recipe!!
Hi Dagan, Low carb dough often does not have the same consistency as traditional wheat dough. This recipe was tested several times as written, with large sized eggs. I hope your version turned out great for you!
I seem to have trouble getting the proper wet-to-dry ratio and I think it is because of the size of the eggs. The first time I made this I was at my mum’s and she had medium-sized eggs. Since this recipe calls for large eggs, we used 5 eggs instead and we got the texture pretty similar to the one in the video.
Since then I’ve always used 4 large or extra large eggs and the batter always turns out a bit less thick than in your video. I wouldn’t say runny or pourable, just not as thick as the one you got, so maybe the eggs I’m using are too large.
I have one bread baking right not in the oven and this time I used 3 large eggs instead of 4. I think this time the batter turned out a bit thicker than in your video but I’d say this texture is closer to yours
Between getting a thicker or or less thick texture, which one is preferable? How big are exactly the eggs you use? Where I live they usually come in three sizes (M, L and XL) and I usually get XL because eat poached eggs very often and I like a big yolk for that. maybe I should use L-sized eggs? With my mum we used 5 M-sized eggs.
By the way, I love how simple this recipe is! I love that it uses whole eggs instead of separated since I’m really bad at separating the yolks from the whites, and if you use more whites than yolks then you have to find another use for the yolks and it’s a pain in the neck. I went keto on summer last year and when I decided to start baking my own bread and went looking for almond flour bread recipes, I chose this one for its simplicity
Thanks! With XL eggs, I’ve noticed that even with 3 eggs the bread is just a tiny bit eggy. It’s not a problem since I usually toast the slices anyway but I think it definitely has to do with using too-big eggs. Is it because of the big yolks? I’ll definitely try with L-sized eggs next time, instead of M or XL
This tasted really good but didn’t rise. I followed the recipe exactly. It is like 1 inch thick. What did I do wrong? I didn’t use gf baking powder, just regular…does that make a difference? It is not out of date.
Hi Patty, Sorry you had issues with the bread rising. It doesn’t rise as much as regular wheat bread, but usually should be more than an inch thick. Mixing well once all the ingredients are combined can help create air bubbles. Hope you still liked it!
I just made this bread and I love it!!! I couldn’t find psyllium husk powder at Trader Joe’s today, so I substituted flaxseed meal. It was absolutely delicious.
I’ve been on a low carb diet since the end of January, and thought I’d never be able to have a decent tasting slice of bread again. It has been quite an education, learning about the variety of food one can have when counting carbs.
Hi Patricia, No, I don’t think that would work. Psyllium powder creates a chewy consistency to mimic regular bread, and acts as a binder. Oat fiber would not have the same effect. Some people have said they have had success with ground flax seed meal, so you could try that.
Just made this bread and it was wonderful! Followed the recipe exactly and made sure my baking powder was fresh. It rose exactly as pictured and sliced up like a dream. My whole family loved it! Thank you. Janet xx
Hi Jo, It might last a day or two on the counter, beyond that I would put it in the fridge. I usually refrigerate almost right away, just in case. It does absorb moisture from the air sometimes, so I like it toasted if it lasts longer. You can freeze it, too.
Hi Paula, Sorry that you were disappointed. The color likely has to do with the brand of psyllium husk powder; some of them turn purple when baking, though this is not harmful. The brand I use is linked on the recipe card and does not turn purple (as shown in the pictures). Regarding taste and texture, I’d love to help troubleshoot, if you can describe what issue you are seeing.
Hello! What a relief! This is great, and in my opinion, scratches that bread itch craving while low-no carb. It was a touch more “eggy” than real bread in texture though what it lacks there it makes up in flavor.
I did have a question about raising, mine turned out about half as “tall” as the lid pictured. I followed the recipe to a T and used the 9×5 loaf pan the directions called for. Any idea what might have gone wrong? Could I double the recipe to get a taller loaf, one more suitable for sandwiches?
Hi Woody, Yeast works by consuming sugar (either added sugar or sugar in wheat flour), so it would not work with these ingredients. You could try adding some yeast *and* some sugar (knowing that the yeast would consume most of it), but I haven’t experimented with that. Aside from that, mixing the batter well can help create more air bubbles, and make sure you are using fresh baking powder.
I think I used the right-sized loaf pan, but the bread is, at most, an inch and a half at the thickest part. Does it work to double the recipe and make a thicker loaf? Would adding more baking soda help?
Hi Liz, Low carb bread doesn’t rise as well as one made with wheat flour, but it shouldn’t be quite that short. Some factors that might contribute include the age of your baking powder and how well the batter is mixed – the mixing process helps create air bubbles. Also, did you use baking soda or baking powder? They are not the same. Baking soda needs something to interact with, in this recipe I use baking powder. More baking powder *might* help, but is risky because using too much can cause it to fall even more flat.
Tried this with the smaller amount of psyllium husk powder, and butter rather than coconut oil, and am happy with the results. Husband has been told no sugar, pasta, potatoes or bread, but his doctor said this would be ok. SO thank YOU!
Your low carb bread recipe is the bomb! My husband loves it. The texture is very close to regular bread. Except for making grilled cheese, because the bread absorbed the butter leaving the texture undesirable. We recommend this recipe for anyone who is looking for easy and delicious bread. Thank you so much. The Brewers
Thanks so much for this recipe! My eleven year old daughter is struggling with diet changes and losing so many favorite foods along with her tummy hurting at the same time. This bread was a life-saver and mood booster for both of us! I couldn’t believe how easy it was. I’m so glad I found it and can’t wait to check out your other recipes!
Hi Marcella, They are not the same. Coconut oil that is liquid at room temperature is more refined and behaves differently in baking. The measurement when solid vs when liquid is also different. This is why the recipe says to measure it solid first, then melt it. It will have a different volume after you melt it. Hope this helps.
This is something I always do the wrong way. I always melt it and use a full 1/4 cup of melted coconut oil because I don’t know how to properly measure solid coconut oil. The brand I use is very hard when solid and comes in a tub so I have to scrape it with a spoon to get shavings. 1/4 cup of coconut oil shavings is not the same as 1/4 cup of solid coconut oil in a block – 1/4 cup shavings would have less oil because of the air in between.
I put the shavings in my stainless still 1/4-cup measuring cup on the smallest hob of my electric stovetop until they melt and keep adding more shavings until I fill the 1/4 cup. In the summer my coconut oil is always melted in the tub anyway so I’d have to refrigerate first if I wanted to measure it solid. As a matter of fact, I keep a jar of coconut oil in the fridge during the summer because I like to spread it on toast instead of pouring it – but it gets REALLY hard in the fridge! Way more than butter.
I think melted and solid coconut oil pretty much have the same volume, or if it changes, the amount of volume lost or gained is negligible ?? Sometimes I make coconut oil bites by pouring 1-tbs servings of melted coconut oil mixed with something to give them flavours (matcha powder, raw cacao powder, essential oils, etc) on an ice cube tray and when they turn solid it looks like the volume is about the same.
Do you store the coconut oil in the fridge? That would make it very hard and isn’t necessary. At room temperature coconut is usually very soft – at least every brand I have ever tried.
The volume is a little greater liquid than it is solid. If I melt a cup of coconut oil in a measuring cup, it overflows over the sides. You are right that it’s pretty close, it’s just a possible difference.
Those coconut oil bites sound yummy! ??
March 31, 2018
I don’t usually store it in the fridge but in the summer I do keep a small jar in the fridge because the one in the pantry is completely melted and there are some times I just want to use it solid, like for spreading on toast.
I’ve noticed that the texture differs from brand to brand. Jarrow Foods is more solid than another brand I am using now which is way softer.
June 1, 2018
Hi, what is weight in grams for 1/4 cup of solidified coconut oil pls? Would really appreciate if you could provide the info. TIA
Hi Dar, That’s a great idea! I think you definitely could and that is probably the most reliable way, but unfortunately I don’t know what the right temperature should be. If you happen to try and find out, let us know!
I have only tried the 90-second bread. I am scared to consume so many pretty expensive ingredients and not to love the taste. Reading the comments, I think I will give this recipe a try. I will let you know how it turned out. Thanks for sharing so many great and healthy recipes.
Good morning! My first loaf of bread is in the oven. I have a couple questions though, I used unblanched almond flour is that okay? Also I used ground flax seed instead of psyllium husk as I was not able to find any. Do you need to use coconut oil or would vegetable or olive oil work? Then, I have a question about your almond flour biscuits, would that work as a biscuit topping for chicken pot pie?
Hi Carleen, I wouldn’t recommend unblanched almond flour. It might be ok but the texture will be much worse than using finely ground blanched. I haven’t tried the recipe with flax but I expect that it will work better with psyllium, which provides that chewy bread texture and flax doesn’t do that. If you don’t want to use coconut oil, I’d recommend butter or ghee over vegetable oils. The almond flour biscuits should work fine as toppings.
Hello Maya, Happy new year. I wish you success and health in 2018. I’m so glad to find your site with so many healthy recipes, I baked almond flour/psyllium husk bread yesterday and love it because it won’t raise my glucose levels. So I’ll be baking twice a week. A question I have is that you mentioned using less psyllium husk, so I would use 2 tbsp. How much baking powder and water is needed? Another thought, can we try adding a tbsp of pumpkin seeds or sunflower seeds. Thanks, Raj.
Hi Raj, Thank you for the kind wishes! I’m glad you liked the bread. I haven’t gotten around to trying it with less psyllium, so don’t have the exact amount of water for that case unfortunately. I think you can add a tablespoon of seeds easily without altering the rest of the recipe.
I think I have to give up on low carb bread. I don’t think I did anything wrong and this was gritty and eggy just like 90-second bread. I was so hopeful. I may try it once more with butter instead of coconut oil and that flavor is too strong. Sorry to anyone who said this texture was like regular bread, I did not find it even close.
Hi Jamie, Sorry it didn’t work for you. It definitely shouldn’t be gritty. This is likely due to using almond meal instead of almond flour, they are not the same but sometimes meal is labeled as flour. It should be fine and ivory in color.
I’m about to try this with the flax seed meal instead of the psyllium husk, but I forgot gluten free baking powder. Does it matter that much if I use regular baking powder (I’m not super gluten sensitive)?
Hi Bebe, I haven’t tried it with flax seed meal, so let me know how that goes. Regular baking powder is fine. Often times it’s naturally gluten-free anyway, but some versions aren’t so I just mention gluten-free just in case. Either way, it will work fine.
Hi Tim, unfortunately there isn’t a replacement for the psyllium husk in this recipe and if you omit it the texture will be off. You could try reducing the amount, otherwise you may like this Easy Paleo Keto Bread Recipe which doesn’t require any psyllium husk.
Hi Justine, I haven’t tried that yet but it might work. I would definitely recommend using muffin tins for the shape and to watch them closely for baking time. Good luck and let me know how they turn out!
I was curious if I could increase the recipe to let’s say 24 slices to obtain more height to the loaf? I realize I would have to bake it longer and carbs may change too. Thank you for all you do for us Keto-ites!
Hi Michelle, unfortunately I don’t have that information. The best way to find what weight each serving size is would be to make it then weigh it (minus the casserole dish) and divide that weight by 18 servings.
I made this bread several times now using ground flaxseed in place of the psyllium powder and it came out perfect every time. I decided to try it as a sweet bread and added 1/2 cup raisins, 1 Tbsp. cinnamon, 1/4 cup erythritol and 2 Tbsp. Splenda. After it was done I iced it with 1/2 cup powdered sugar mixed with enough milk (about 1 Tbsp. to keep it thick but a little runny. Now I have a healthy, delicious, loaf of cinnamon raisin bread. Thanks for the great recipe!
Hi Shaina, I’m glad you liked it and sorry it turned out more egg-y than you wanted it. I don’t find it to be that way but for some people it might be. You may be able to substitute more egg whites for some of the eggs, but the end result would be more dense. Instead, you might want to try my new keto paleo white bread recipe. It’s light and fluffy, and has no egg yolks, so wouldn’t have an egg-y taste at all.
Maya, Thank You so much for this recipe. I made it as written with your suggestion of 2-3 Tbsp of psyllium husks and I am in heaven! Thank you so much! Being keto has been an amazing thing for me and my health but was truly starting to miss certain foods. This was so good and my family loved it too! Definitely a keeper for me. Thank you again! A quick question- if I halved the coconut oil, would that throw the texture off too much?
I’m glad you and your family liked it! It might be too dry with less coconut oil, and that does affect the wet/dry ingredient ratio, but you could try it. Usually I find psyllium recipes to be rather finicky with modifications, though.
Hello, I made this bread today using hazelnut flour and it has worked out very nicely. Possibly a stronger flavour than with almond flour but I think it is pretty good. Very quick and easy to throw together too. Thank you for the recipe!
I just got a new oven, should bake everything correctly, it’s calibrated right according to an oven thermometer.
At 60 minutes, the bread showed as done with a toothpick. Removed it from the oven and it sank down the center. I waited 15 minutes. Cut a piece off and it was wet, like not done in the center. I baked it 15 more min and it stayed the same. Is it supposed to be wet/moist like, maybe it’s oily from the coconut oil? If it’s supposed to be completely dry but moist, not wet, then something went wrong.
But the taste was amazing, really very delicious! But I was looking for a gluten free bread I can toast, spread with homemade Nutella, and bananas. I don’t think this one will work if I can’t get it dry to toast.
It sounds like the bread needed to bake for longer. Sinking is the first tell-tale sign that it was not finished baking. Even when it passes the toothpick test, the top should get very crusty before removing from the oven. I’ve found that even with the same oven and correct calibration, the exact baking time can vary a bit. Unfortunately, it will not work the same way if you take the bread out, let it cool, cut it, and return it to the oven afterward.
I’m glad the taste was still good, at least. I hope you’ll get the chance to try it again with a longer baking time!
I subbed the almond flour out with homemade sunflower seed flour as I am intolerant of almonds. I also copied someone’s idea from watching a youtube video to make it more bread tasting (and smelling) and added one package of Fleischman’s Fast Active Dry Yeast and a 1/2 teaspoon sugar (which the sugar is all consumed by the yeast and helps it rise). I put in 2 whole eggs and 3 egg whites. It was fast to mix up and get in the oven. Cooked it for 65 minutes and left out to cool for over 2 hours. Cut into 18 slices was 2g net carbs and did rise. Wish I could send you the pictures I took to add to this post. It was nice with no eggy after taste. It definitely had a nutty type flavour. I may further experiment with this, perhaps adding caraway seeds, or cheese, or various savory spices. Thanks for a great recipe!
I have been eating keto for few months and looked up so many bread recipes but yours looked the most doable and convincing. I must say this is the first time I baked bread.. ever and it turned out PERFECT!! I love you for sharing this recipe. I was a little apprehensive though because it looked rather thick so maybe a good point to indicate for new bakers like me. ?? Also, can I box and store in fridge (not freezer) for few days? Again thanks! I’ll be sure to try another one of your recipes soon when I am not feeling so lazy.
I just made this. I did two things differently – I used butter because I was out of coconut oil and I made it in a muffin top pan to make hamburger bun sized breads. I LOVE it. This is the least eggy keto bread I have tried to date. Thank you!
I’ve baked 3 loaves of different grain free bread and this is the winner! The bread tastes a little greasy. Can I put less of the coconut oil in? If I use butter instead, does it need to be melted as well?
Thank you, Diane! If the bread is a little wet, it may need to be baked for a little longer. You could try reducing the coconut oil, but the bread may be dry. If you use butter, it would be the same amount, also measured solid then melted (just like the coconut oil).
Hello, I would like to try baking this bread using the “27” option in the recipe. Unfortunately, the recipe does not automatically update. I have had success updating recipes on another website. Would it be possible to reply with the correct amounts for 27 slices? Thank you, Elaine
Lovely bread, but I’ve just worked out that it’s cost me a fortune to bake in the UK – £13.50! The almond flour is the expensive item – I buy RealFoodSource flour from Amazon and use half a bag for the loaf. Any idea where I can buy this cheaper in the UK? Thanks for the recipe, so easy!
Hi Amelia, I’m glad you liked the bread! Sorry it turned out expensive for you. I usually use this almond flour from Amazon, which is a lot cheaper than the one you mentioned ($8.49 per pound right now), but I don’t know if it’s available on Amazon UK. Vitacost also often has good prices, especially if you look for a coupon code online, but not sure about their shipping prices to the UK. Let us know if one of those turns out to be a better deal, or if you find some other place that’s better.
Try sunflower seeds – they are about $7 cheaper a pound for me. I grind them in a coffee grinder, and watch for the pieces that don’t grind fully. tho they just add texture, anyway! ?? It may be greenish when baked, but still OK!
Hi Donna, For most recipes, either one works but the texture is different. Blanched almond flour almost always works better and creates a better texture in baking recipes. It matters less for something like breading. I’d definitely recommend finely ground blanched almond flour for bread. I like this one or this one.
Hi Krystal, I haven’t tried a sweet version of this bread. Honey wouldn’t be low carb, so just keep that in mind. Adding a sweetener should work, but other ingredients would need to be adjusted. You may need a little more of the wet ingredients if using a granulated sweetener, or a little more almond flour if using a liquid sweetener. If you try adding something, let me know how it turned out for you!
Hi Debbie, I hadn’t heard of that so had to look it up. It does say the first ingredient is psyllium husk powder, which is promising, though I don’t know the ratio of other ingredients. It might work, but the texture might be a little different. Let me know how it goes if you try it!
Already dropped 1 kg in 5 days just by eating your low carb bread instead of the ‘healthy’ one from the bakery. I also added some seeds the second time I made it just for a bit of texture which I personally think makes it taste even better ??
Success!! This was really good. I did make 27 servings and ended up with a nicely rounded bread that, paired with my eggs, was a toasted treat that I figured was long gone since adopting a low carb lifestyle. I won’t be looking any further for a bread recipe.
Any suggestions for high altitude? LOL! My bread didn’t rise at all, it’s about an inch and a half tall. Still tastes good but it’s not really possible to use for sandwiches. THANK YOU for your website. I ordered a bunch of stuff through your “store” and I’m loving all the recipes we’ve tried.
Hi Shandelle, Sorry to hear that it didn’t rise for you! I don’t live at high altitude so can’t test in those conditions. I’ve read that high altitude baking usually requires reducing baking powder slightly and increasing oven temperature by 15-25 degrees. If your bread rose at first but then fell flat, this could help. If it never rose in the first place, you could try more baking powder and whisking the batter more to introduce more air. I’m so glad that you like the recipes overall though!
Hi Tom, I don’t live at high altitude so unfortunately am not able to test it out. I’m pretty sure you’ll need to increase the oven temperature (try 15 to 25 degrees higher), and reduce the baking powder a bit (try about 2 tsp instead of 1 tbsp). Let me know how it goes!
This bread is a little more dense than a traditional wheat bread. You could try more baking powder to make it rise a little more, but in general a gluten-free bread still won’t rise as much.
If you just want bigger slices, another option would be to use the same size pan but multiply the recipe by 1.5 (enter 27 in the box under “servings” to automatically recalculate amounts). You’d need to increase the baking time if you do this, since the loaf will be thicker.
Hi Mallory, I’d recommend trying butter instead of the coconut oil (same amount). Different brands of coconut oil vary in terms of how strong the coconut taste is, and also some people can detect it more than others. Butter makes a good substitute, since it’s also solid at room temperature and is a more similar fat compared to vegetable oils.
Hi Tina, Liquid oils just react a little different in baking than solid ones. They are better at trapping air during the baking process. Avocado oil might work, but I haven’t tried it so can’t vouch for the results. Let me know how it goes if you try!
I have just started to baking/keto. Every time I make bread, it seems to be far to wet on the inside, kind of like it’s not cooked. I have brand new baking powder and I followed everything perfectly. ?? Does it normally come out so moist on the inside?
Hi Sarah, It sounds like the bread wasn’t baked for long enough, so try longer next time. The top will be very hard and dark golden before the inside is done. You can also try this recipe for low carb bagels, which is a little less finicky in that aspect.
Does this bread toast as well as your English Muffin recipe? One of my complaints with low carb, gluten free bread is when one puts the slices in the toaster, the edges toast/burn, but the middle doesn’t. Do you know what causes this?
Hi Ire, It does toast fine as long as it is cooked through enough. The outside will get pretty dark and hard (think crusty bread) for the inside to be done. When the inside doesn’t that, most likely the cause is too much moisture remaining in the center.
Hi Dawna, The recipe is on the recipe card at the bottom of the post. Psyllium can cause stomach problems in larger quantities (just because of fiber content), but the amount in this recipe is relatively small, so should be okay.
I made this but I fiddled with the recipe a bit. I had everything but the psyllium husk powder so I added another teaspoon of baking powder, one more egg, and I used buttermilk instead of water. I made small loaves and they turned out great! Kind of a combo between corn bread and bread in texture but it holds together more like bread.
Hi Ann, You can make your own baking powder if you prefer not to use the commercial kind. Just mix 1 part baking soda, 1 part arrowroot powder, and 2 parts cream of tartar (no corn starch needed). Hope that helps!
Congratulations on this recipe! It’s fantastic. I’ve tried a number of low carb bread recipes, not many of which I’ve bothered to make a second time. Made this one today and it came out beautifully, with a nice texture akin to that of wheat bread. The loaf isn’t very tall but it works and I will make it regularly. Grilled cheese sandwich, here I come!
For those who prefer to weigh ingredients rather than volume measure everything, here are my weights: using Honeyville almond flour, 2 cups is 6.5 ounces; and NOW brand psyllium husk you need 1 ounce. (I have the husks so I ground some to a fine powder in my coffee/spice grinder and measured 1/4 cup of the powder, which weighed 1 ounce or 31 grams. In future, I will just weigh 31 grams of husks into the grinder and know I have the right amount.) A quarter cup of coconut oil, like other fats, weighs 2 ounces.
Kathleen mentioned that the loaf wasn’t very tall. How would I increase the ingredients to make a taller loaf without changing the flavor. It is excellent in every way! I would just like it big enough to make a sandwich! It makes excellent toast too!
I changed the loaf size instead of doubling the recipe =) I have a loaf which is shorter but taller and I get bigger slices ?? Not completely square like sandwich bread but good enough. This is my loaf:
Yes, the psyllium husk powder is required for this recipe. I try to provide alternatives or substitutions where possible, but in this case other ingredients won’t have the same effect. The psyllium husk powder gives this a true bread texture. You could possibly reduce the amount a bit, but not remove it altogether. I hope you get the chance to try it!
Hi Tanisha, Sunflower seed flour should work in the same quantity (you can buy it here). I haven’t tried it for this recipe, but it does often work as a good almond flour replacement. The only thing to keep in mind is that the bread may come out green in color – sunflower seed flour tends to do this when baked – but it doesn’t affect the taste. Let me know how it goes if you try it!
I used SAT ISABGOL (PSYLLIUM HUSK ) from Indian industry which is in business over 60 yrs, and my loaf came exactly like in Maya’s pictures. Next loaf I’ll use 2 tbsp of psyllium husk instead of 1/4 cup. This recipe is great for diabetics, I had 2 slices with egg whites for breakfast and checked my glucose levels within 2hrs and reading was 89. Super food, super healthy, thanks, Maya. Good day, Raj.
I made this bread with some changes 1/4 cup cocanut flour for psyllium husks, butter for coconut oil, and almond milk for water. I also used double acting baking soda. It is delicious so good in fact that my husband who does do well with new foods loved it. My mother asked me to make this for Easter.
Hi, I'm Maya!
I'm so happy you're here! This low carb blog is all about easy, natural, gluten-free, keto & low
carb recipes - each with 10 ingredients or less! About me...
The Best Healthy Fast Food Options
Fast-food stores are plentiful and fast food has the reputation of being unhealthy, while an increasing number of large chains are adding more nutritious options to their menus.
Sockets that allow more customization of orders tend to have lower calorie or more feeder selections. However, there are currently healthy options on the menu of the largest fast-food chains.
In this article, we'll look at the overall calorie, fat and saturated fat content to find some of the healthiest options that seven big fast-food chains have to offer.
Note, however, that calories and fat are only two aspects of how healthy a meal is fed. If a person eats only fast food, it is not possible to get the necessary nutrients such as vitamins and fiber.
Sandwich with cheese and vegetables
One person can customize Subway sandwiches to choose healthy fillings.
Metro specialize in deli style sandwiches or "sub". As a person can customize every "sub", Subway can be one of the healthiest healthy fast-food chains.
Some of the best sandwich options are on the Subway's Fresh Fit menu. The 6-inch Turkey Breast sandwich with nine wheat bread contains 250 calories and 3 grams of fat, including 0.5 g of saturated fat.
A healthy vegetarian option, Veggie Delite in nine wheat bread. This "bottom" contains only 2 g calories, does not contain 2 g total fat and saturated fat. It also has one of the lowest sodium levels (salt) compared to other sandwiches.
Subway also offers salads that can be a low-calorie alternative to a sandwich. All salads include lettuce, tomatoes, spinach, onions, cucumbers, green peppers and olives.
Fast food and diabetes: Tips and options
Fast food and diabetes: Tips and options
Are you having trouble finding a fast-food option for living with diabetes and occasional treatment? We can help you.
2. Taco Bell
Taco Bell is another great fast-food chain with a variety of healthy options. The ability to personalize each order allows people to choose more vegetable-like nutrients.
According to Taco Bell's website, three-quarters of its menus are under 500 calories. Some of the lowest calorie options are the Fresco menu, which uses regular sauce and cheese instead of vegetable based salsa.
One of the healthiest options is Chicken Soft Taco. Each taco contains about 170 calories, 8 g fat, containing only 3 g of saturated fat.
Bean Burrito is a vegetarian option containing 11 g fat, 380 calories, including 4 g of saturated fat.
Vegetarian options are lower in fat than meat options.
Chipotle is a Mexican-style chain that specializes in tacos and burritos. Similar to Subway and Taco Bell, Chipotle allows people to customize their meals to include healthy choices.
Healthy options are burritos or white rice instead of white rice. In a chicken bowl bowl containing fresh tomato salsa and brown rice, there are 415 calories, 13 g fat and 4 g saturated fat.
For a lower calorie, vegetarian option, people can choose a plate of bean curd, brown rice and a sofritas patty with lettuce. It contains 365 calories, 10 g fat and 1.5 g saturated fat. Adding sauce will increase the number of calories.
McDonald's had the reputation of being unhealthy, but they recently reaffirmed themselves to offer a variety of fresh and nutritious ingredients. Some of these changes may be cosmetics, while McDonald's has better options.
Fillet-O-Fish contains 390 calories and 4 g of saturated fat from 19 g of total fat. Bacon Ranch Grilled Chicken Salad contains only 320 calories and 6 g of saturated fat from a total of 14 g.
5. Burger King
Burger King is one of the largest burger chains in the United States, but has a limited number of healthy options. But some choices are a little healthier than others.
It contains a normal, simple hamburger, 10 g total fat, 3.5 g saturated fat, and 240 calories. Grilled Chicken Sandwich contains 470 calories, 3.5 g saturated fat and 19 g fat.
BK Veggie Burger can be a healthier option among these examples. Contains 2,5 g of saturated fat, 390 calories and 17 g of fat.
Baked potato with knife, sour cream and cheese filling on plate
Baked potatoes can be a healthy fast-food option.
Wendy is another common fast-food chain that allows people to personalize their orders to make their choices healthier.
The menu of the chain is not abundant in healthy options, but some meals are able to customize to lower the calorie content.
Salads are also available, and if a person chooses some of the half-size salad choices, they can stay below 500 calories.
With a few vegetarian options at Wendy's, Sour Cream and Chive Baked Potatoes