This perfectly healthy homemade bread at only 1.9g net carbs per slice. This almond flour bread is gluten-free, low-carb, and has no sugar added! Enjoy this dipped in olive oil or with a layer of peanut butter or almond butter. Yum!

low-carb almond flour bread sliced and buttered on a wooden chopping board

Almond flour bread recipe (for beginners)

If you are new to low-carb baking, bread made with almond flour is the easiest low-carb flour, to begin with.

Almond flour bread makes for a sturdy, yet light loaf. However, there is a bit of a science to working with almond flour! Read on for my top tips.

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How to make bread with almond flour

Almond flour is pretty easy and simple to bake with, especially for beginners.

It’s the most popular low-carb flour to use. It’s nutritious and has a wonderful mild nutty flavor. You can use it for savory keto recipes and sweet recipes too.

There are a few things however, you need to understand because you cannot directly substitute almond flour for wheat flour (or coconut flour!) in your regular baking recipes. But don’t worry, if you have only ever made wheat flour bread, I’ll teach you how easy low-carb flours are to use.

Can I make almond flour?

Yes, you can make almond flour, ground almonds, or almond meal in your food processor.

One cup of whole almonds produces about one cup of almond flour.

You can use whole almonds with the skin on, and so your almond flour (almond meal) will have tiny brown flecks and will be higher in fiber. Or you can use blanched almonds that have had the skins removed. You will have finer cream-colored ground almonds.

Simply put the whole almonds in a food processor with the blade attachment. Close and lock the lid securely. Pulse at high speed until you can see ground almonds.

Be careful not to process the almond meal too much otherwise you will end up with almond butter. It is lovely to make your own homemade keto almond butter, but it’s not what you need when you want homemade almond flour.

Do I need to knead bread?

No, you don’t need to knead the bread. Kneading bread is often required when a bread recipe uses yeast and sugar, or apple cider vinegar and baking soda to allow the baking agents to work and help the bread to rise. The bread dough is then often left in a warm place to rise again.

This simple almond flour bread recipe however is made in one large mixing bowl. It’s so easy. It’s truly just a 2-step process.

You don’t need yeast, you don’t need a bread machine, you don’t need to knead the bread or wait for your bread to rise. This keto bread recipe couldn’t be easier.

Is the bread fluffy?

This quick bread recipe is light and slightly firm. It’s not heavy or stodgy like a traditional wheat flour loaf. The texture is more like a soft cake.

Almond flour doesn’t behave like wheat bread flour (that you may be accustomed to), because there is no gluten to make the bread stretchy or soft.

So in order to make basic almond flour bread behave like regular wheat flour, eggs are used for structure, protein, and air.

I also use psyllium husk which absorbs water many times its own volume. It also helps give structure and volume to a low-carb bread recipe and adds plenty of fiber.

The famous 2-step method

There are two simple steps to this dairy-free almond flour bread.

  1. Add the dry ingredients to a large mixing bowl, then add the wet ingredients.
  2. Mix.

Yes, it’s that simple!

Just make sure you have a prepared loaf pan lined with baking parchment paper. The parchment paper will allow you to easily remove the almond bread from the greased loaf pan and place it on a wire rack to cool completely.

Bake until golden brown and cooked in the center.


There are only 4 dry ingredients needed to make this simple low-carb bread recipe.

All quantities, ingredients, and instructions are in the recipe card below.

  • almond flour (or almond meal)
  • fresh baking powder (always check the expiry date)
  • salt (add to your preferred taste)
  • psyllium husk

The wet ingredient list is also quite simple.

  • eggs (medium)
  • melted coconut oil
  • water

Why use almond flour?

1. Naturally grain and gluten free

Almond flour is a naturally grain-free and gluten-free flour.

If you are still buying gluten-free bread – STOP! Why? Because gluten-free products are expensive, ultra-processed, and generally made with high carb, starchy flours such as rice flour, potato starch, and tapioca starch.

Save your money, and make your own healthy gluten-free bread instead with this almond flour bread recipe!

2. Excellent source of nutrients

Almond flour isn’t just a convenient thing to bake with—it’s actually good for you too! Almonds are an excellent source of:

  • fiber
  • iron
  • magnesium
  • copper
  • vitamin E
  • manganese

3. It’s keto-friendly

If you are following a low carb or keto diet, this almond flour bread is perfect! It’s very low in carbohydrates and higher in fat than typical wheat bread flour.

Almond flour nutrition per 1 cup (112 g ): 9.5 g net carbs, 23.4 g protein, 56.4 g fat, 642 calories.

Nutritional values from

To learn more about different types of low-carb flours, make sure to check out The Ultimate Guide to Low Carb Flours.

Read more: Gluten free vs grain free


Toast it with butter for your morning toast, or make it into the base for your avocado toast. Perhaps you’d enjoy this with some cream cheese, peanut butter, or sugar-free nutella? What about french toast with some low carb maple syrup?

Or, simply enjoy this almond flour bread in place as low-carb sandwich bread.

Of course, there are obvious ways to serve almond flour bread. it is a quick and easy low-carb side dish for pork, chicken, or beef.

But, there’s so much more you can do! What about cubed and fried to use as keto croutons on your salad? Or perhaps some low-carb bread crumbs to make some keto-friendly fried chicken? Roast chicken stuffing? Keto turkey stuffing?

The possibilities are TRULY endless with this almond flour bread recipe!


  • Italian bread: swap out extra virgin olive oil for the coconut and add some Italian seasoning and grated parmesan to the batter. Then bake for 30 minutes, remove from oven and sprinkle generously with more parmesan. Serve warm and dip each slice in extra virgin olive oil.
  • Jalapeno cheese bread: add diced jalapeno mixed into the batter along with some cheddar cheese.
  • Mediterranean loaf: sprinkle in some choped black olives, feta, rosemary, and sundried tomatoes.
  • Cinnamon bread: add a few shakes of cinnamon and the sweetner of your choice to the batter. Serve with butter.


Almond flour is moisture-sensitive, is preservative-free and is made with fresh ingredients. You need to make sure it’s in an airtight container. In the cooler winter months, I tend to keep it in the pantry, and in the summer I store the keto almond bread in the fridge. Here, it can keep for up to three days (not that it ever lasts that long in our family of 5).

Alternatively, you can slice the bread and then freeze it with a piece of baking paper between each slice.

Recipe FAQs

Can I make this recipe in a bread machine?

Maybe. It depends on what breadmaker settings you are using. This low-carb gluten-free bread doesn’t need any kneading or rising, so those bread maker functions are not necessary.

You can, however, use the mix and bake functions potentially, depending on how your bread maker works. I have not personally tried this, but plenty of readers have and report good results!

Can I swap out the almond flour for coconut flour?

Unfortunately, almond flour and coconut flour work in completely different ways so you can’t do a straight swap.

However, if you prefer coconut flour, I do have a low-carb coconut flour bread you may like.

What can I substitute out for psyllium?

Psyllium husk is vital for this recipe. It adds bulk and structure to the recipe. While I personally have only made this almond flour bread with psyllium, many readers have reported using ground flaxseed meal instead, with good results.

Can I use a different oil instead of coconut oil?

If you aren’t a fan of coconut oil, or just prefer to try something new, there are a few things you can use instead. Olive oil and avocado oil both work well. Additionally, some readers have reported using melted butter.

Why did my almond flour bread turn purple?

This typically occurs due to psyllium husk reacting with baking powder. Thankfully, it’s still completely safe to enjoy!

Why did this almond flour bread recipe turn out so moist?

If your almond flour bread is still wet in the middle, it’s likely due to excess moisture having been added, not enough almond flour has been used or it hasn’t been baked for long enough.

To counteract this, you may require a tablespoon or two extra almond flour to thicken the batter. However, this batter is wetter than you would expect for bread dough. You literally pour it into the prepared loaf pan! So, a bit of trial and error may be needed until you nail the consistency!

Which almond flour can I use?

When substituting almond flour you can use blanched almond flour, almond meal, or ground almonds. You can even make your own almond flour in the food processor. You may need to add an additional tablespoon if your bread batter is too wet.

Low-Carb Almond Flour Bread Recipe

The easiest recipe for low-carb almond bread … with only 2 steps! A low-carb almond flour bread that slices like the real thing. Perfect sliced for a low-carb sandwich, toasted or even used for a bread stuffing.
4.59 from 12 votes
Print Pin Rate
Course: Baking
Cuisine: Dairy Free, Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Almond flour bread, Healthy homemade keto bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 15 slices
Calories: 126kcal
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  • Mixing Bowls
  • Measuring cups and spoons
  • Loaf pan


  • 200 g almond meal/flour
  • 2 tsp baking powder
  • 1 tsp salt or to taste
  • 20 g psyllium husk
  • 4 eggs – medium
  • 50 g coconut oil melted
  • 125 ml warm water


  • Place all the dry ingredients in a mixing bowl.
  • Add the eggs, coconut oil and warm water. Mix until combined well. Do not over mix.
  • Pour into a lined loaf tin or a silicon loaf tin. Bake at 180C/350F for 30 minutes, or until golden on the outside and cooked thoroughly inside. It appears some ovens require a longer cooking time, so please be guided by your oven.



Serving: 1slice (makes 15)Calories: 126kcalCarbohydrates: 3.9gProtein: 4.4gFat: 11.3gFiber: 2gSugar: 0.6g

Pair this almond flour bread with these delicious keto soups:


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Recipe Rating


  1. Timea Turai says:

    The picture under recipe shows a link to psyllium husk powder, BUT when I click on the psyllium husk in the ingredient list it takes me to order whole psyllium husk….which one did you use? Thanks

    1. Thanks for catching that. I generally use whole psyllium husks, but powder works just fine also. I’ve amended it so both show whole psyllium husks.

      1. Timea Turai says:

        cool…thanks for clarifying that 😀

      2. I have just made this bread. I cant tolerate the saltiness and dark grey look of it. I have tried toasting it but still don’t like the taste or texture. Is there any alternative to Psyllium Husks and maybe less salt? Thank you

        1. This shouldn’t be salty or grey at all. Why not try to omit the salt altogether next time, and always taste before baking so you don’t make an expensive mistake. The psyllium husks are there to give the bread volume and a nice crumb. Make sure you have the baking psyllium and not the health food laxative brand.

  2. This looks really delicious. Can you tell me what the net carbs are per slice?

    1. All my nutrition panels show total carbs and the fibre is shown separately. To calculate the net carbs, simply deduct the fibre from the total. So per slice the almond flour low-carb bread >>> 3.9g total carbs – 2g fibre = 1.9g net carbs.

  3. Thank you! What size bread pan please?

      1. 65cm is over 25 inches. That can’t be right. 14cm is a little over 5 inches. This looks like a really good recipe, but I know how important pan size is. Maybe 9 in long x 5 in wide?

        1. I amended that a few days ago, a vital . was missing. Should have read 6.5cm 😉 It’s a guide only, each time I seem to use a different sized pan and it always seems to bake perfectly.

  4. John Kennedy says:

    I just took mine out of the oven. Do you need to wait for it to cool before sawing off a slice? 🙂

  5. Is there anything I can use in place of Psyllium Husk? Thanks.

    1. Psyllium husk is integral to make this a beautiful, light and moist low-carb bread. See another comment in this thread, where I give a list of amazing and easy recipes, that also use psyllium. I use it all the time in low-carb baking.

  6. Do I need that husk? Is a substitute

  7. Is the mix suposed to be crumbly? Or did I do something wrong?

  8. Sorry if I missed it somewhere, but what sized tin did you use? Thank you.

  9. I love how simple this recipe is. Low carb baking often seems overwhelming, especially as the flours often don’t behave as you would expect them to. This seems like it would be a good place to start, especially for beginners.

  10. Can I use a cast iron loaf pan? Any adjustments to do so? I don’t use any kind of non stick coated cookware/bakeware.

    1. Yes a cast iron loaf pan would work brilliantly. I’m afraid I can’t give you a direct time, as the weight and thickness of each loaf pan will vary incredibly. Bake until golden, and a skewer or knife comes out clean when pushed into the middle of the loaf. Enjoy.

  11. Lutrecia Macdonell says:

    Is the amt of 1.4 cup psyllium husk 1 plus cups or just 1/4 cup…..Sorry to ask…but just not sure… Thank you for the recipe, looks like it would be a great addition to my low carb lifestyle…. Lutrecia

  12. Christine Myers says:

    Looks yummy , just going to get some eggs. Only one to eat this so does it freeze ?

    1. Yes it freezes well. I allow it to cool, cut the loaf into slices, then wrap the sliced loaf in baking parchment and place in an airtight container. Now you can remove a slice at a time and defrost.

  13. Sheila S Bower says:

    I need help with the 1.4 c psyllium husk measurment. I dont understand that in US measurement. Can you please explain. Thanks

  14. Are the nutritional details per slice, as most bread packets/recipes show per 2 slices?


  15. Hello! for the US measurements; psyllium husk 1.4 cup, is that 1/4 cup? and coconut oil melted; is that really 1.8 ounces melted or is it something easier to measure and/or weigh? For your best results, did you use whole psyllium husk or psyllium husk powder? Thank you so much!!

    1. 5 stars
      Great questions. Psyllium should read 1/4 cup = 20g. I use the whole husks. There are links in the recipe to show you which product is the closest to what I have in my pantry. Coconut oil 1.8oz can be by weight or by volume. Luckily for coconut oil, it is almost the same and it is not imperative with this recipe to be very precise.

      I always cook by weight as there is zero error, but I place the volume (cups) for my US readers convenience. The problem with measuring by volume is that there are just so many variables. Readers may have 240ml or 250ml cup sizes. They may also inadvertently pack their cups loosely or firm which can have a huge impact on ingredients. And finally, measuring certain ingredients using a cup such as coconut oil, butter or cream cheese (used in so many low-carb recipes) is difficult and messy. If I had one low-carb baking wish, it would be that everyone bought an electronic scale. You will be amazed at the difference. There is no room for error, you’ll have less mess and improved results. You simply hit zero before each addition of a new ingredient – easy peasy. (apologies for the long-winded response 😉 )

      1. Thank you very much!! Perhaps an electronic scale is in my future! I enjoyed your detailed response and found it very helpful!

      2. I love my scale and use it for many recipes.

  16. lowcarbdiabeticJan says:

    Looks another great recipe idea, thanks Libby.

    All the best Jan

  17. Turns out that my mix was too dry because I used 1.4 cups of psyllium instead of 1/4 cup. You could have told me that without deleting my post. It was an honest question, not a jab.

  18. I can’t find what size loaf pan you used.

      1. 65cm deep? ? that’s quite a plan!

  19. Hi,

    What size should the eggs be?


      1. so 4 medium or 3 large?

          1. Lauren R MacArthur says:

            I just made this bread. I used 3 large eggs, because that is what I had. Otherwise, followed recipe as written. I used a regular loaf pan, it rose about 3/4 of the way up the pan, took about 40 minutes to cook to where I thought it was done. It looked beautiful! Golden top….and a toothpick inserted in the middle came out clean. So, I removed it from the oven. Went back to look at it about 20 minutes later… is flat as a pancake. Any suggestions?

  20. Could I possibly use chia seeds in place of the psyllium husk? They also absorb moisture and expand.

  21. Kate Matthews says:

    Hi Libby
    I can purchase psyllium husk powder easily but whole husks are difficult. Can I use powder in this bread recipe and if so do I have to adjust the quantity used? Guidance stated 1 tsp powder to 1 tbsp whole husk. What do you suggest? Thank you Kate

    1. I have never used the powder so can’t advise on the quantities required. If I were to experiment using it, I would add a little at a time until it was the right constancy – soft and a little damp.

      1. sandra_nz says:

        Oh interesting, I had assumed the husk would be powder and used the recipe amount. The bread came out lovely, perhaps more muffin texture than bread texture.

        1. I don’t believe the link is to Husk powder. Mine is in the oven now and used Whole Psyllium Husks (20g).

      2. I know that husks when ground down to powder halve in volume. So if I was using powder instead of husks I would use half the amount. Then again the recipe lists the husks in weight, so it I think it would therefore be the same whether husks or powder.

  22. Just made this. Great taste. Cornbread texture. Followed recipe exact. Would work well for zucchini bread or pumpkin and dressing at the holidays. Will definitely make again. Thank you, Libby.

  23. Just curious, does this have an overpowering egg taste like most low carb bread recipes?

  24. Kate Matthews says:

    Hi Libby
    Thanks to you and everyone for your comments regarding psyllium husks v psyllium powder they are all very useful to a novice psyllium user and I shall now give this nice looking bread a go!!! Regards and happy baking

  25. I just made this bread, and WOW! It’s really good! I can’t believe it’s low carb. I ate it warm with a little pat of butter.
    I did have to bake the bread for closer to 40 minutes, versus the 20 minutes stated in the recipe. I’m not sure if this is an issue with my oven or what. But it was well worth the wait.
    Tip for American shoppers: I found the psyllium husk at Whole Foods was in the digestive health section, with the fiber and the vitamins.
    Thank you!

  26. Thank you for posting a very easy recipe for us low carbers! Could oat fiber be used in place of the psyllium husk?

      1. Ruby Calampiano says:

        Hi, I don’t have psyllium husk now and feel a bit lazy to go to the mall store to buy one. How will it turn out w/o the psyllium husk?:-)
        Thanx, Ruby

          1. Hi! I saw someone else say they used flax instead. I have ground flax and am allergic to psyllium. In your opinion can this be swapped out equally?

    1. Cool idea. I’m gong to try that.

  27. Sandy Radford says:

    Hi. Love this bread. I added 100gm of seeds as well – pumpkin, linseed and sunflower…yum!

  28. Sandy Radford says:

    I added 100gm of seeds as well – pumpkin, linseed and sunflower. Yum

  29. Catherine says:

    Made this for the first time and it’s simply delicious! Had it warm with butter. My hubby loves it too-he had butter and jam! Tastes more like a scone which I love. I will invest in a smaller tin for next time which will now be on a regular basis!
    Thanks so much!

  30. Can you give me the size of pan in inches please? thanks

  31. Linda Frantz says:

    Just made this bread, and used a 9” bread pan. Baked about 35 minutes. . . Could have done 40. It turned out looking like the picture; however, it just lacks good flavor. I’ve tried a few low carb breads, and they all seem to lack good flavor. . . To me the breads taste like I didn’t put in enough salt even though I used what was called for. I’ll keep searching.

    1. It is tough sometimes to recreate a family favourite, especially of it is store bought. Sometimes they put a variation of salt and other bits and pieces in there to hit the “bliss point”. Always taste before baking, add salt to taste. You can always serve with avocado, salt and pepper. My absolute favourite 🙂

    2. Try nutritional yeast maybe?

  32. Swati Pant says:

    Hi I love your recipes. Of late I havent been able to tolerate coconut oil. Could I sub it with melted butter? Many thanks.

    1. My waiter is too I’m going to sub butter for it.

  33. I added 1/2 cup of tapioca flour to the almond flour and it came out great and fluffy! I’m interested in making banana bread so I will use your zucchini bread recipe and instead of zucchini I’ll use banana. Let me know if you can do a low carb banana bread.

  34. Erin Phillips says:

    Just made this in the microwave on a lunchbox as I didn’t have a loaf pan lol only took 5 minutes as well. Hopefully the kids eat it as I made it for school lunches

    1. Erin Phillips says:

      Success with the kids, just made another half batch and trying it as a pizza base. Wish me luck!

  35. Kristen Lee says:

    Mine didn’t rise to look like your in the your picture- I followed directions exactly.. suggestions? Mine is flat and did. It puff up toblook like an actual loaf of bread.

  36. Ruby Calampiano says:

    Hi Libby, I got the answer re psyllium husk, thanks 🙂

  37. Hey just wondering how to store it. Does it have to be in the fridge because of the eggs in it? Or just in a container in the cupboard?

    1. With most low-carb baking, which is egg heavy and no preservatives, I store in my pantry when the weather is cool, in an airtight container. In the summer when the kitchen is hot, I store in an airtight container in the fridge.

      1. We are going on a riding trip and would like to take this bread for sandwiches. How long will it last? We travel with Ice chests. It is a 5 day trip.

        1. I like to keep this fresh for up to 3 days – in the summer in the fridge, and in the winter, in the pantry. Not knowing how cold your ice chest keeps this, can the bread be frozen to keep it fresher for as long as possible?

          1. I guess I could freeze it before we leave. Then every morning when we have to make our sandwiches for lunch I could just take 2 slices out and it would be defrosted by lunch time??
            Does that sound like it might work? I’m thinking that this way I could keep it frozen on dry ice through the 5 day trip.

  38. I want to use melted butter instead of coconut oil, what is the equivalent in solid form before it is melted. I was unsure if the ounces are weight or measurement and whether it was solid or liquid melted

    1. Not sure if I made this very clear, LOL. Basically how many teaspoons or tablespoons of butter should I use in the solid form before I mailed it.

      1. *Melt not mailed. Yeesh!

        1. I used 50g of butter in place of coconut oil and it turned out great – roughly 1/4 cup or 3.6 tablespoons

          1. Ah I should have kept reading you already replied!

  39. I found a problem with this bread – the more I eat it, the more I want to keep eating it. I made this yesterday and I simply can’t get enough of it. I substituted butter for coconut oil and only had to cook it for 25-30 minutes for it to come out with a delicious crispy top and fluffy inside. I probably could have mixed it a bit better initially since my first mouthful I think I got all the salt.

    It’s better warm I find, with a smear of butter for extra yum. I found when I ate it cold with a tea last night my tongue swelled up – which I think may have simply been a bit too much salt in my mix. But I popped it in the toaster for a minute or two to heat it back up and it’s delicious.

    1. This has made me smile, ear to ear. Love it how much you love the bread, maybe you need to pop it in the freezer so you can only eat it as fast as you can defrost it 😉 Seriously, what a lovely comment to read today 🙂 x

    2. How much butter? My kids are not enjoying the coconut taste. Same amount?

  40. Guess what, Libby? I followed this recipe almost to a t! I just subbed avocado oil for the coconut oil out of laziness. This bread is brilliant. I baked mine for about 30 min in a smallish loaf pan. 2 slices with some Kerrygold butter has me satisfied. Thank you from Cleveland, OH!

  41. I am a foodie, and in all of my years reading thousands upon thousands of recipes, I have never felt compelled to comment. Perhaps it is because, two weeks into a keto lifestyle, I was dying for bread, or perhaps because this was just so good, I felt I had to say THANK YOU for a great recipe! It was simple to put together, and baked up quickly, although a bit more than 20 minutes for me. It has the same consistency of all the nut breads I have baked–moist and light. It had everything I was craving in a low carb bread! It was a bit salty, so I think I will cut back slightly on the next loaf. I can’t wait to toast it in the morning and see how it tastes as toast!

    1. Nancy this is so incredibly kind of you. I am overwhelmed that this is the first recipe you have ever felt the need to comment, and such a lovely and complimentary review too. Thank you. Now enjoy your new low-carb bread for toast in the morning, and add lashings of butter 🙂

  42. Sonia Mehrotra says:

    Hi…the appearance and texture of the bread in the photo have me drooling in anticipation. I have only one concern- does it taste too eggy like the soul bread and if one egg can be replaced by flax egg in your recipe without compromising the texture. Thanks for the recipe which I can’t wait to try.

  43. Rob Fletcher says:

    I used flax meal instead of psyllium husk (just because I had it in the cupboard). It came out great, although I’ve found 30-45 minutes rather than 20 seems to be ideal.

    I think I’ve made this recipe 6 times in the last couple of weeks! I’ve tried varieties, adding walnut pieces, or herbs and cheese, or zucchini, erithrytol and cinnamon for a sweeter version. I have one in the oven now with cracked pepper and a cheese topping.

    The savory versions I’ve been using like cornbread and eating alongside a salad or (bean free) chili. My wife (who’s not doing keto) loves it too.

    1. Hello since you have been doing this bread for a lot of time can you tell me if it has a eggy taste? Or omelet texture? I try so many keto breads and it was like eating omelet. I like the bread quite dry.

      1. KetoKitty says:

        Someone mentioned above the dreaded E-word. I have tried nearly every LC bread recipe out there. They all taste like eggs. I will probably try this one, as I haven’t tried psyllium husk yet.

    2. How much flax meal did you use?

    3. Hi I struggle with psyllium husk powder it always results in mushy dense breads. You said flax meal is that the same as ground flax seed? And do you add it 1-1 ratio to psyllium husk?

  44. Mary Ellen Anderson says:

    How do you prepare your loaf pan for this bread?

    1. I use a silicon loaf pan which doesn’t need any preparation. If I were to use my metal loaf pan, I would line it with baking parchment.

  45. Hi! Would egg whites work? Or is the yolk the more important part for making this work (structure etc) ? I have high cholesterol and have been advised to avoid egg yolk. Four is quite a bit. Thanks!

  46. Whats the carbs and caloriesper 100 gram slice as i have used a cake tin and cant work out how much per slice

    1. The loaf makes 15 slices. I went into my nutrition programme and changed it from per serve to per 100g and the values are: Total carbs = 12.5g fibre = 6.6g sugar = 1.9g protein = 14g

  47. Is psyllium husk safe during pregnancy????

    1. Always check with your doctor, but Psyllium husk is a natural fiber product — also used in Metamucil, fiber capsules, etc. It shouldn’t be an issue.

  48. Hi Liiby

    This is the first ever comment and first attempt at a bread recipe. I followed the recioe using ingredients found in Australia as close to what you showed as possible

    All i can say is WOW. Easy to follow and everyday ingredients

    I used a 11.5cm (W) x 22cm (D) pan and cooked for 35 minutes. Only downfall is mine came out about 2 inches high. Still tastes great though
    Any suggestions? With Thanks

    1. The pan I use is 6.5cm (H) x 10cm (W) x 22cm (L). Was it light and fluffy? Did you add the baking powder? The baking powder and the eggs should have made it rise higher than that. Let’s call you loaf version 1, I’m sure version 2 will be better. Maybe find a smaller loaf tin too. Even though it was flat, I’m glad you enjoyed it. 🙂

      1. One thing a lot of people don’t realize is that your baking powder has to be FRESH. I date mine when I open it, and toss it after six months.

      2. Hi Libby

        I’ll definitely try sgain. It tasted fantastic and the texture and fluffy was just wonderful. Will get a smaller tin and try again

        Mine is a bit like foccacia at the moment Lol

        Thanks for the recipe

      3. Keep in mind that bread needs more yeast to rise when baking at sea level because the air is heavier. So if you live in a humid area you might need to add more baking soda to get the bread to rise.

    2. Hi how long does this bread last, as in how many days thank you

  49. My scale is not working. What would be another measurement for the almond meal, coconut oil and psyllium husk? As in TBS/cup measurements. Thanks!

    1. Never mind! I just noticed the conversion button! Thanks!

  50. Mary wood says:

    Hi libby … can you use coconut flour and if so what quantity please?

    1. No, sorry they are not interchangeable. This article The Ultimate Guide To Almond Flour vs Coconut Flour will help explain it all. Take a look at my coconut flour recipe finder here, there are some cheesy bread mini loaves in there you will love.

      1. Mary wood says:

        Already made them … they are great. Thanks so much ?

  51. Maria Dewaik says:

    Just wondering if you can use walnut flour (I have a lot of walnuts that I need to ground up) to make bread like this or another recipe where you would use almond flour.

    1. That might work! I have never used walnuts, but it would taste amazing. The fat and protein content may differ slightly from almond flour, so you may have to play around with the quantity required of the eggs, flour or liquids perhaps? Good luck, how wonderful to have all this walnuts available to you.

    2. You can make a yummy low carb walnut torte!

  52. Just made this bread which was very good. My husband was eating it slice by slice as it baked! It took over 30 minutes so he got tired waiting.

    Just one question which was asked previously but did not get an answer.

    It has a slightly eggy taste so is it possible to replace one or 2 eggs with just egg yolk?

    1. KetoKitty says:

      Yep…there it is…EGGY.

  53. Can I substitute coconut oil with something else? I don’t really like the taste of coconut.
    Thank you!

  54. What are the carbs in just 2 slices…like if I were to make a sandwich???

  55. Can this be made in a bread machine that has a low carb setting?

    1. Gosh I don’t know. I have never seen one with a low carb setting. I threw my bread machine away 4 years ago, dang I should ave kept it and played around with it. But this recipe is so simple (2 steps) you may not even need bread machine, unless it has a simple “bake” function so you don’t have to have the entire oven on.

  56. Wow! I have been sooo disappointed in low carb breads recipes before reading yours. From not only the many positive reviews but the enthusiastic way your bakers have shared their great modifications, I will be A Baking Momma tomorrow…for sure! My question: I do not use anything with added aluminum which is found in baking powder. Have you any ideal what else as a substitution I could use to eliminate this metal? I cannot wait to get your answer because I have already decided to make a plain loaf first to get the original taste and then make a rosemary, roasted sunflow seed version with Mexican smoked sea salts a dusting on the bottom and top of the log. If you are unsure of the answer to my question about aluminum free leavening, perhaps another could give their suggestions. Thank you for sharing. I can smell the bread baking and the butter melting already.

      1. KetoKitty says:

        You might be able to use baking soda and an acid to replace the baking powder.

  57. This looks fantanstic! I’m heading out now to pick up the ingredients to bake this afternoon. Just wondering what you think about replacing all (or half) of the coconut oil with some leftover bacon fat I have? Would it back the same? TIA

    1. Hmm, that could either way. It might turn out to be in-cred-ible or it could be heavy and lose the subtle flavours in the low-carb bread. Let me know how you get on and I’d love for you to report back 🙂

    2. Fab because…. bacon.

  58. Made this today, added some pepperoni cut up and shredded cheese. Had to bake 30 minutes but this really satisfies the desire for bread when your on a low carb/keto diet.

  59. What can you use to replace all the eggs.

    1. Hi! I got good results using flaxseeds or and chickpeas water. Disclaimer: With neither of them you will get the mix to raise as it eggs will do.

      The result still great tho! I rather use flaxseeds just because it’s more practical. You can find the ratios of flaxseeds meal per eggs at the back of the packing.

  60. What can I use instead of eggs please? I am vegetarian and do not eat eggs :(. But I am on low carb way of eating and would love to try this bread out.

    1. I’m so sorry but there is no egg replacement for this bread, the recipe has too many eggs to be successful if a replacement were used.

    2. you could try chia seeds- not sure it would work but it can be used as an egg replacement- google it! they “gel” up and are pure fiber!

  61. Everyone talking about the egg taste…try some other Keto recipes with 12 egg whites, THAT is egg taste. This is…ah, bread 🙂

    Thank-you for the recipe, it rocks and is so easy!

      1. Kathie meier says:

        Love it can’t say enough it is not only extremely easy it’s delicious and healthy thank you thank you

  62. I made your recipe today and I substituted butter for the coconut oil but otherwise followed the recipe exactly. The bread was tan going into the oven but purpleish-grey when I took it out. It tastes fine. Is there any reason this happened that you know? I used Kirkland almond flour and viva natural psyllium.

    1. It could be because of the psyllium husk..some brands tends to turn a grayish color .

    2. It could be the baking powder, was it aluminum free?

    3. I believe it is a reaction of the psyllium with the baking powder, but not a problem health wise. Supposedly, some brands of psyllium do not turn purple and others do.

  63. Omg I love this!I added 1/2 tsp garlic powder to cut the eggy flavor I read in the comments…and I’m happy to say you have made my keto future that much better! Thank you so much!

  64. Excellent recipe — after reading so many of the reviews, I made a few modifications based on all. Used 4 eggs, but removed yolk of one egg. Used butter (1/4 cup) instead of coconut oil (mine was expired). Also used an herbal fiber-blend instead of psyllium husk; my fiber-blend already had psyllium within — used same amount (20g). Added 1.5 TSP of ground rosemary to avoid any egg-taste concerns. And last, I baked in my silicone mini loaf pans – made 3 loaves. Loaves did require 30min, but who cares when your kitchen is being filled with the scent of rosemary bread baking! I’m a bread fan, and this recipe will be getting a lot of mileage!

  65. I just made this bread for breakfast, and it is AMAZING! I didn’t have psyllium husks, so I subbed ground flax, but it was awesome! The loaf won’t survive to lunch!

  66. John P Morgan says:

    This may seem strange, have you used a reduced amount say 1/4 cup of white flour then added almond, flax or coconut to make the difference. I ask because I plan on trying to make bread using yeast like normal but reducing the content of wheat flour and substituting low carb flours while still retaining the traditional bread consistency of chewiness of normal full flour gluten bread. If you have not then this may be a pioneering step towards real bread at a very low carb count. To me bread is yeast based and requires gluten for the yeast to work it’s carbon dioxide to stretch on, for the air pockets to develop. The science seems simple enough but how much white flour is required or gluten you can use to be the breads structure which the yeast can stretch on but the other substitute flours can adhere to without becoming too crumbly. I will try this because 1/4 cup is approximately 25 grams of carbs, by bulking it with substitute flours to make up to decent size slice of bread say 10 slices, that comes to 3 – 4 grams per slice of bread playing around with 6 – 10 grams of carbs for the substitute flour at 100grams amount.

  67. Rachael Holmes says:

    I made this exactly as per the recipe… and it straight up tasted like salt. Just salt. I put /maybe/ a whole teaspoon in there and it was good size and it looked okay but there was just…. too much salt? I feel like I did something wrong… 🙁

    1. It only requires 1 teaspoon of salt, to taste. I wouldn’t use a “good sized” teaspoon, heaping your teaspoon can equate to doubling the salt.

  68. I followed this recipe exactly and after 20 mins the bread seemed gooey. Is this normal?

    1. NO, it should be lovely and gold by then. Can you think of something that went wrong? Was it the correct temperature? Was there too much liquid in there perhaps?

      1. The bread was still delish!! But definitely a bit dense. I only had x-large eggs and I did with 3 of those instead. Everything else I thought was right, but I’m going to make again see where I went wrong.

      2. Can I use this recipe in a bread making machine

    2. Christina Cordas says:

      I did the same as you and I just raised the temperature to 360 and just watched it and used a knife to test the middle of the bread for gooiness.

    3. Recipe says cook for 30 minutes not 20. Extra 10 minutes might be the difference. 🙂

  69. Katya d'Entremont says:

    I’ve literally made this bread today. I did not have psyllium husk powder so I used 20g plain white flour (i know, i know but it’s only 20g and the bread remains low carb at 3g per serve). I added a tsp of garlic powder and 1 tsp of mixed dry Italian herbs. It is DELICIOUS!!! very much like a bread texture and a lovely flavour. I did not get an eggy taste at all. Will definitely make again.

  70. I just made this and it’s soooooo good! Thanks for the recipe! My only problem was that the bread didn’t rise much. I live in Houston and it’s pretty humid here. I know that humidity can affect baking… so what can I do to make it rise more? I read somewhere that decreasing water by 1/4 cup should do it, but I’ve also seen people on here who suggested increasing the baking powder. What would you do?

  71. Shri Estes says:

    I have make two of these loaves and both look just like your photo and taste great! One I used psyllium husks; the other fresh golden flax seeds.
    How long can I keep this bread in the freezer?
    You mentioned an air tight container. Does a zip lock bag work or does it actually need to be in something like a glass container with a lid?

    1. I would keep the bread in the freezer for up to 1 month, otherwise you risk “freezer burn”. And yes a ziplock bag would be fine, as long as its airtight, it helps reduce moisture/ice.

      1. Michele Brooks says:

        I used a ziploc. I aded a small piece of a paper towel. I have found that trick handy for moisture build up in ziploc/hefty baggies when refrigerating many things. I use a paper towel under all my berries as well. Grabs that “just too much moisture” and keeps things fresher!
        I would microwave it with a paper towel under it when getting the bread from the freezer.

      2. marguerite lindemann says:

        I freeze my bread in a bread bag. When it freezes, I then transfer it to a Seal a Meal type vacuum bag. I have kept bread for over 3 months with no freezer burn, because of no air. You do have to freeze the loaf first or the bread will collapse.

  72. Made this bread for the first time the other day. It’s delicious! I followed all instructions for freezing, got a piece out yesterday, let it thaw at room temperature and found it to be quite soggy. I had to use paper towel to dry it as best I could. Is this a common occurrence with this type of bread, or am I doing something wrong? Will be extremely grateful for any advice you can offer. Thank you in advance.

  73. Michele Brooks says:

    Such a forgiving recipe! I used measurements, rather than weight. I turned on my wall oven and then got distracted reading through the comments. By the time I got things ready to roll, including looking at 2 youtube videos on using parchment to line my pan, my oven had gone off its rocker. I put it in and 10 minutes later, I realized the gas had not come back on . Put the oven thermometer in and it was at 225 degrees. UGH. So, I started up my range oven, which I usually don’t use because it’s thermostat has always been whacked. Transfer the pan of dough after a few minutes because I figured it was at least the same temp as the wall oven. That oven had been doing fairly well about being at temp, so I didn’t check it for about 5 minutes. After singeing my eyebrows (felt like it for several minutes after), I got the thermometer to stay on the rack. One minute later – The dial said 350, the thermometer said 400.
    BUT it turned out very much like the first picture on the page. 🙂
    I used some of the tips and added extra baking powder, since I am also on the Gulf Coast. Used some tapioca as one person posted. I used butter instead of coconut oil and I used flour instead of the psyllium husks. It has a little bit of a buttery feel but, it is so good! Had to make myself stop eating it.
    Going for coconut oil next time. If I run across the husks, might grab them as well. I am going to try adding cinnamon and some stevia to a loaf as well.

    1. Michele Brooks says:

      Made it with about half – 2/4 cup of stevia blend and abut 2 -3 tsp of cinnamon. Pretty dang decent; needs more cinnamon! As my son always says, when you think you have enough cinnamon, add more.

  74. Laurie Williams says:

    OH MY GOODNESS – I followed the recipe as you printed except I used butter instead of coconut oil. It took between 30 – 40 minutes. ITS absolutely awesome!! This will be my go to bread! I only had large eggs so that may be the reason it took a little longer!


    1. How many grams butter did you use? 50g the same as if coconut oil? Thanks

  75. YUM! I just finished a delicious warm slice. My mind reels about what I can put on this stuff and how to make different flavours in the future. Thanks for the great recipe.

  76. This is so yummy!! Mine took about 40 mins. I did notice mine wasn’t golden but actually a dark color-the color of the psyllium husk powder. How do I get it more of a lighter golden? Different psyllium husk brand?

  77. Nicolette says:

    Hi just baked my first almond bread, trying to go as much gluten free as I can, looks exactly as your pic and tasted VERY GOOD indeed, but will probably be my last almond flour recipe as it is extremely expensive here, have some coconut flour to try next (much cheaper). Thanks for a grest recipe.

    1. try finding Almond flour in the “Bulk” section of a large Market. The price where I buy mine about is about $8.50 cents cheaper in Bulk! Or about $3.50lb (for almond meal, which works just fine; We made our Burger buns with it every week and love it)!

      1. Would you mind sharing your burger bun recipe please?

  78. Cassandra says:

    Just made this bread after contemplating the recipe for the last month. I have to say it turned out quite well and actually tastes pretty yummy, all things considering. Ive tried making over at least 10 keto baked good recipes and by far This takes the cake. My only concern was the height of the loaf as mine didn’t turn out high enough to use as bread for a sandwich. May have to add 1/4 more of all ingredients next time!

  79. Iona Connolly says:

    Hi, I tried making this bread this evening & for me it didn’t come out tasting very nice. I followed the ingredients/instructions just how it says too.
    When I took it out of the oven it looked really promising, I did have to leave it a little longer than 20 mins. I let it cool down then sliced it. Again it looked promising as the texture looked great (didn’t rise much but this wasn’t a problem for me)
    Tasted it & the only way I can describe it as is a eggy salty taste. For me it wasn’t edible & I threw it away 🙁

    1. MY first try was not not successful too wet .
      200 grams is one cup but conversion U.S. Measurement says 2 cup of almond flour .
      Which is it ?

  80. I just made this. I really liked it fresh out of the oven with butter. I think toasted with cheese would be nice too. Great recipe, very easy. I forgot to put the parchment under it so when I took it out of the pan it split into half. Next time I’ll watch the video! Thanks.

  81. Love this bread. It makes a great base reciepe. I have added other items to jazz up the flavor, but plain is awesome too!

  82. Made this bread for the first time last night, and Iran delicious! A couple questions, though: Is it supposed to be a little soggy on the inside? I cooked for 30 minutes at 350. Also, I couldn’t find whole psyllium husks at the store, so I bought powder—what’s the best conversion for whole husks to powder? (I just guessed that I’d only need half as much powder so did 1/8 cup.)

    1. absolutely correct! WAAAYYY to low of cooking time and temp. SOUP if not left in 35 mins at 375. Some folks just either were eating “raw bread” or will eat anything.

  83. I tuned this into rolls, using a muffin pan. Didn’t have baking powder, so substituted baking soda and plain yogurt, while ditching the last water ingredient. Added dried rosemary, garlic powder, onion powder, and some smoked paprika. Turned out *really* damn good. My first try at low carb bread. Will definitely make this dough again.

  84. Thank you for another great keto recipe. The taste and texture were great fresh and toasted. It was super fast to put together. I used Now Foods whole psyllium husks and almond flour from Costco. Using a scale helps me make great products. For readers looking for a taller loaf when baking low carb or even just gluten-free, use a narrower loaf pan – it will work for sweet or savory loaves. Fat Daddios makes one that is 7.5″ (19 cm) long x 3.5″ (9 cm) wide. I baked this loaf in a Pyrex glass loaf pan 8.5″ (22 cm) long x 4.5″ ( 11 cm) wide and my baked loaf was 3″(8cm) tall.

    1. Cassandra says:

      Thank you! I’ve been looking for pan size information in the comments seeing as how it wasn’t mentioned in the recipe. You’re a time saver!!!!!

  85. this recipe soundsd very good. Nice low carb. BUT, a way too low baking time and temp. When I took out at 25 mins, it was “SOUP” in the middle. Needed at least 35 mins and at least at 375

  86. Diane Lynn says:

    Just made this with a couple small adjustments (added a little vanilla extract, a small amount of flax, and chia seeds on top). First time I’ve ever baked any bread, and I’m so happy with how it turned out! I’m already imagining all the other things I can do with this recipe and will probably be making it regularly.

  87. Looks great! Will this work in a bread maker?

    1. You don’t really need the bread maker, unless you are simply using it for baking the bread. It doesn’t need any rising or kneading. Simply throw it all together – yum.

      1. Deborah coan says:

        My bread look light purple …

        1. Sometimes coconut flour reacts with aluminium in some baking powder and turns blue/green or purple. Try to find an aluminium free baking powder.

          1. Also some brand s of ground pysyllium can cause purple discoloration. Opt for husks not flour.

        2. I don’t know if it’s available everywhere, but NOW brand psyllium doesn’t cause the purple discoloration. HTH

  88. This is my first low carb bread – how much does one serving weigh? I am enthralled by a low-carb, gluten-free BREAD with 1.9 net carbs per serving?! If this is per slice – it would be incredibly helpful to know how much one slice weighs. Thanks SO much – this made my month!!

        1. Between the ingredients and instructions in the recipe you can click US to get standard measurements.

    1. I just made my first loaf & love it! I used the Pampered Chef stoneware pan. I sliced it into 16 slices. Total loaf was 20 net carbs.

      1. Gwen Miles says:

        Hi Karen,
        How did you figure out how much carbs was in the bread?
        Thank you

  89. We added 1 packed of yeast to the warm water and a bit of sugar, let it get bubbly (the yeast eats the sugar), and then added to the dry ingredients let rise a bit then baked at 360 for 30 minutes. Great looking and tasting bread, also added pepper and tsp of Oregano, some onion powder.

      1. Tracy Phillips says:

        Isn’t yeast a no no on keto/low carbs? Doesn’t it have gluten? I only ask because it seems my body can no longer tolerate regular flour, potatoes, sugar etc. Makes my bones scream in pain. Drs are baffled.

        1. Awesome question. Yeast generally is gluten-free. From a gluten-free perspective, yeast and yeast extract is generally gluten-free, unless it has been cultured in a barley malt medium. If this is the case, this barley medium must be declared on the ingredients as Yeast extract (barley malt) which is NOT gluten-free. Source: And as always, read the nutrition label for the brand you buy, they vary widely.

    1. How much yeast & sugar did you add? I’d love to try your modifications. 🙂

    2. Susanna Carey says:

      Would it work with Truvia instead of sugar?

  90. I made this, and it was delicious with just some herb butter. But it didn’t rise at all, did I do something wrong? I rarely make things from scratch.

  91. Coconut!!!! I understand that coconut is the new thing. Sure it’s healthy (to some people) and a good option (to some people) But if I ate this I would be dead within minutes! Cocoanuts are a major allergy… will kill you allergy to me, and a few other people that I know. People who chose to use it should include a warning label because yes, there are about as many people with coconut allergies as there with peanut allergies!

    This should not only include products consumed by mouth but topical also!

    1. Oy. If you can’t eat coconut, don’t. It’s your responsibility to watch what you put in your own mouth. When I share my food with others, I always let them know the ingredients so they can decide if they can share or must refrain due to their own health limitations. I’m allergic to stone fruit, I have a serious anaphylactic reaction to them, I don’t go trolling recipes that include peaches and cherries and tell them not to be posting those recipes because I have an allergy, for goodness sake. Humans have become so self-absorbed these days. And coconut is not “the new thing”… coconut oil, flesh, milk, and water has been used for thousands of years by many societies.

      1. Nice reply to the coconut allergy lady!! Seriously take some accountability for YOURSELF…..

      2. Unnecessary and rude regarding the two above comments from Sharon and Carrie.

        1. I agree with Eunice. Their comments were uncalled for.

        2. No, they were not rude whatsoever! If you are allergic to something then don’t look at recipes using these ingredients. The comment wasn’t needed and they were taking offence to the recipe. Literally the most useless unwarranted comment ever. The two comments were merely pointing out the obvious. Hot tip: look for bread recipes that don’t use coconut flour. Not hard!

          1. Carrie’s reply to Libby was spot on IMHO. Libby did a fantastic job responding to Sharon and Carrie was just letting her know that. It is Sharon whose post is rude and uncalled for, one should never put down a recipe simply because it uses an ingredient you dislike.

            Now, with that said, I cannot wait to try making this yummy looking bread.

    2. Good to know. Thank you.

  92. I made this this afternoon, and I am impressed! I was a little nervous about trying it as there are so many comments about the “eggy” taste. I hate the taste of eggs, but was pleasantly surprised that the overall flavor was great and the egg flavor hardly noticeable.

    I followed the recipe as is except I used 3 large eggs as that is all I had. I baked it for 40 minutes and am very pleased with the result. Thanks for this great recipe.

  93. Genevieve says:

    Hi, is posible to use another thing than psyllium?? Any guar gum or xanthan gum
    Thank you

  94. Hey Libby Do you have a recipe for coconut flour bread? Or able to send me a link to one?

  95. Hey Libby any recipes for a coconut flour bread?

      1. The only one I can find is the zucchini one. Is there a plain one like this one but with coconut flour instead of almond meal. Could I use this recipe but switch the flour to coconut? I’m not sure how much I’d use though

  96. Made this this morning and it turned out very good. I was running short on almond flour, only had 1 1/2 cups, so had to make up the other 1/2 cup of part oat fiber and part golden flax meal–it worked! My loaf came out darker colored than Libby’s because of that change, oat fiber is so dark, but it’s really good. The only other change I made was to add 1 TBS of erythritol to the batter. It has a nice flavor and a really nice texture. It didn’t rise, but that’s ok. It has a nice firmness to it, NO egginess at all, and has a nice silkiness to it. I didn’t have parchment paper, so I just sprayed my loaf pan well and it popped right out perfectly. This is a very well behaved bread! And I look forward to getting more almond flour so I can make it as the recipe states next time. Thank you for another delicious and helpful recipe, Libby!

      1. Hi Libby, I am egg intolerant. Can I use egg replacer instead of real eggs?

        1. I’m afraid I have never used an egg replacement so can’t comment. Do any other reader’s here have some experience with this? Please leave a comment to help Anna.

  97. Worried
    I have this in the oven
    I had psyllium powder and used 1/4 cup

    Should I have halved this measurement?

    Is too much bad for you ? Wondering if the fiber will have us running to bathroom. ?

    Will bread still come out? Thx in advance!!

  98. Can I substitute whole chia seeds for the psyllium husks?

    1. Thays what I have been doing with my bread and it has turned out amazing. It’s also really good with sugar free strawberry jelly and some almond butter.

  99. Nailed it! This bread is delish. I only had 3 eggs and the recipe still worked. I will definitely make this again.

  100. I love the taste of this bread. Definitely the best low carb bread recipe I have found yet! It doesn’t taste like eggs! It turned out a little dense for me and didn’t rise much but after reviewing the other comments it appears that I should of halved the amount of psyllium husk powder I used. I didn’t realize there is such a difference in baking between psyllium husks and powedered psyllium husks. I am going to definitely make this again! Thank you for sharing it!

  101. This is a great low carb bread. I’m just a novice, never really bake but this turned out well first attempt. I’m wondering if with a bit of sweetener and some flavour it could be a low carb cake ?

  102. Made this last night. Only subs…..3 large eggs vs the 4 medium, only used 1/2 teaspoon salt, 50 grams unsalted butter. What a great recipe. I’ve had 3 servings today and my favorite is toasting the heck out of it – the edges crisp up nicely and the center stays soft – in a good way. Soooo good with just butter.

    Question: I’d like to try again using the herbs recommended by others, and possibly the cinnamon/sweet combo as well. Any rule of thumb on how much to use?

    Thank you for a great recipe.

  103. This bread turned out perfectly! It wasn’t eggy at all and delightfully nutty. Psyllium husk is difficult to find for me, so I subbed it for an equal amount of chia seeds (not ground) and it still worked out! It ended up looking and feeling like bread should. The only issue I had was that it was a bit coconutty (I didn’t mind it, whereas my mum did), so I might sub that for olive oil or dairy free butter next time. Overall, I’m really pleased with this recipe!

    1. Can yeast be added, or something to make it rise? It is a heavy and dense loaf, needs more air through it I think. Perhaps use.soda water?

      Any tips? Thanks

      1. I beat the egg white to stiff peaks and and it lightens the bread up.

    2. Tracy Phillips says:

      I was wondering if there was something I could use in place of psyllium because I have same problem here

      1. You could try to omit the psyllium or replace with flax meal, but it helps makes for a better bread which holds together in the absence of gluten and grains.

        1. KetoKitty says:

          Someone above mentioned that whole chia seeds worked very well.

  104. Made this bread and it tastes great, but for some reason it turned grey. Did this happen to anyone else?

    1. Hi Denise,

      I’ve seen many reviews on line that suggest that bread can turn a weird purple-ish because of the type of physillium husk used!

    2. If you use pre-ground psyllium husk and can tend to turn purplish. If you buy whole husks and grind yourself (I do mine in coffee grinder) it should do that. Don’t really know why, but that’s what I read and no purple since switching!

      The directions never say to use ground psyllium husks, so I am making an assumption. I was actually looking here to double check!

  105. This bread is freaking amazing. I used butter (same amount as the coconut oil) instead of coconut oil because I’m sooooo tired of everything tasting like coconut lol.. it was PERFECT. I read somewhere that if your eggs are room temperature when you mix it, there won’t be an “eggy’ taste. So, I popped my eggs into hot water for 3 minutes, and I can’t taste eggs at all. Not sure if it’s just the recipe, or the trick worked.
    I’ll be making a rosemary version, and a sweet cinnamon/swerve version, and whatever else I can come up with asap!

    1. Angie you are an absolute star!!! I love your review and I love your suggestion of warming the eggs – who knew? And oh my word, I’ll be trying a cinnamon version for sure!

    2. Tracy Phillips says:

      I’m so glad you suggested butter as substitute for coconut oil. Some things just shouldn’t have that flavor and imo bread is one of them lol. What can I substitute the psyllium with. I life in an extremely tiny area of NW Iowa and it’s not heard of here. Online shopping is not an option for me right now.

      1. You probably have seen psyllium before. You just didn’t know it. Go to the drug store and look for Metamucil. It is 100% psyllium.

      2. Steve Allen says:

        Try a drugstore for Psyllium Husk Powder, the brand I bought is NOW Foods, non-GMO and very finely ground. I am also thinking of substituting olive oil for the coconut oil. I did a recipe from a different website, the picture here lookslike pretty nice bread. The recipe I used only called for 1/2 cup of water, maybe cutting back on the water will help the falling problem.

      3. You can get it at Vitacost, an online company with all kinds of products and supplements.

    3. Angie, buy refined coconut oil … has the same nutritional value…the difference is the taste & smell are gone. Buy it by the bucket…

      1. This is great news to me. I can barely tolerate the smell and flavor of it any more. Having another option is wonderful!

    4. Janie Russ says:

      Angie I am so glad I read your review! I would rather have butter than MORE coconut also. Warming your eggs was also a plus! I’m a little worried about the psyllium husk due to my digestion working well on its own. Did you notice any changes?

    5. Thank you so much for the suggestion about “warming” the eggs first; I hate that almost all keto breads taste eggy, so I am very excited to try this soon!!

      1. 4 stars
        You can also add a teeny bit of honey or erythritol and it takes the egg taste away. I also used butter and I substituted some of the water with 2 tablespoons of apple cider vinegar. this bread is so yummy, it tastes like “real” bread. Thanks for the recipe. I may try rosemary garlic next time!

  106. Mitch Girt says:

    Define “lined loaf pan” please.

    1. The recipe states “Pour into a lined loaf tin or a silicon loaf tin.” For this photo, I used a silicon loaf pan, so it didn’t require any lining. If I were to use my metal loaf tin, then I would line it with baking parchment.

  107. Mitch Girt says:

    The picture of your finished loaf on this site does not appear to have a lining in the loaf tin. Does it require a lining of parchment paper?

  108. How do you store this bread? I can’t seem to find it in the article or comments. I left mine in plastic wrap on the counter and it had a really bitter taste after about 4 days. Thanks.

    1. Hi there, Alison. I personally wouldn’t eat any bread after 4 days, especially one made with fresh ingredients and no preservatives (yay!). I always store all my low-carb baking in an airtight container. I keep it in the fridge in the summer, and on the worktop in the winter to help keep it fresh. Maximum 3 days.

  109. I have made a similar recipe (whipped egg whites), and had the same problem I had with this bread — it falls as it cools. My only solution in the past was to make it into individual buns (they kept their shape perfectly), but I’d rather make a loaf. Any thoughts? Is it too wet? Try one less egg? What do you think. I really like the flavor and texture of the bread, but the falling makes it seem like a fail (to me).

    1. With low carb baking, it is really important that your baking powder be fresh and you must mix all the dry ingredients together very thoroughly. If you think you have mixed it all together well, mix again and for longer. I made this bread and the only sub was chia seeds for psyllium husk and it rose beautifully and did not fall. You really have to mix all the dry ingredients very very thoroughly so the baking powder is evenly distributed.

  110. I love this bread toasted. I always keep it wrapped & store it in the refrigerator. It stays good for days.
    I have been making it by substituting the coconut oil with avocado oil.
    Could organic unflavoured MCT oil from coconut be used instead?

  111. Hi, mine was a little bit too moist… Is that the way it is supposed to be? Or maybe I should bake it longer?

    1. Almond flour can be tricky to bake with if it is humid or left open for a while. It can absorb moisture from the air so you may require a tablespoon or two extra to thicken the batter. However, this batter is wetter than you would expect for bread dough.

  112. Could I make this in a bread machine? It’s new so any help would be appreciated!

  113. Gregory Festo says:

    This recipe is AMAZING! Thank you so much for sharing it!

    I’ve made the following modifications and it is perfection for me. Slices and toasts beautifully!

    Because most baking powder has either aluminum, or corn products, and I’m trying to avoid both: I substitute for the 2 tsp. Baking Powder: 1/4 cup Molasses MIXED with 1/4 tsp. Baking Soda before adding to the dry ingredients. PLUS 1/4 tsp Baking Soda and 1/2 tsp. Cream Of Tartar to the dry ingredients. Instead of using psyllium husk I use Flax Meal. Only use 1/4 cup warm water (because of the added liquid from the Molasses). And I add 1 tsp. of Vanilla. This loaf turned out perfect for slicing. I highly recommend toasting it well before eating it. I bake it for 40 min. @350* F instead of the recommended 30 minutes. Also, in the directions it doesn’t say to, but I let it rest for 7 to 10 minutes before removing it from the pan to a cooling rack.

    I realize the Molasses may be too much sugar for some, but I’m more interested in avoiding grains (wheat flour, corn starch, etc.) And it adds a mild sweetness that is delicious and smells divine!

  114. Could you slice this and freeze it as we don’t eat great amounts of bread

    1. Yes, but slice it first and freeze each slice in between pieces of baking parchment/paper so you can easily remove one slice at a time.

  115. Gail Tomlinson says:

    I made this bread today and it is absolutely delicious!! I didn’t have psyllium husk so I used 1/4 cup of chia seeds. It was so good right out of the oven with a little butter on it.

  116. This was so easy to make, taste good, does well when making toast and sandwiches. Only substitution was avocado oil for coconut oil, didn’t change measurement used same amount of avo oil as would have coconut oil. It wasn’t eggy which was my concern. Thanks, Libby

    1. Shabana Khamissa says:

      how much is 1 slice net carbs….

      1. Elizabeth Schaeffer says:

        How many grams in one slice please

  117. Are we using Psyllium Husk it Psyllium Husk powder? Trying to order some and want to make sure I get the right thing!

      1. So the measurement is for phsyllium husk powder??

      2. Kirsten Felton says:

        Psyllium husk can be ground down to the powder in a coffee mill or blender. It takes about a Tbsp and a half-life psyllium husk to make a tbsp of the powder so they do not measure the same.

  118. 5 stars
    Awesome recipe! This bread is flavorful, moist, and firm (holds together really well). I made this with the ingredients I had on hand. I used 100 g almond flour + 100 g pumpkin seed flour, butter instead of coconut oil, 3 tsp baking powder instead of 2, and added a small amount of sweetener. I let the finished loaf cool to air temp, then wrapped it and chilled it in the fridge. This bread slices well and would be great with toppings, like salmon, egg salad, guacamole, or leverpostej. I am eating a slice with my morning coffee right now!

    Another variation could be to add herbs/savory flavors to the batter. I used to have a recipe for coconut flour herb bread but I lost it (plus coconut flour is hard to find/expensive here). This recipe is great because all the ingreds are easy to find (you can make your own nut flours– just throw nuts in a blender).

    1. 2 stars
      Thank you for your comments. Because I tried it the way it was and hated it. Which was disappointing. Because I tried the garlic bread and loved it. I am going to make it again your way.

      1. 5 stars
        Hi Joy,

        After using the coconut oil we found it to be a bit greasy but loved it anyway 🙂 I made it today and dbled the recipe as my boys wanted a sandwich size slice. Instead of the coconut oil I used ghee and I used the same amount as the coconut oil. Came out great!!!

    2. Hi there!
      I’m going make this bread and I prefer butter instead coconut oil. Did you use the same amount of butter and did you melt it before combining? I was actually thinking to turn it into a Savory one.

  119. Terri Makely says:

    There are too many comments to see if this question was asked before but can this recipe be made in a bread machine?

    1. 5 stars
      hi teri,

      There is no need for a machine, it is sort of like a quick bread. No kneading and not long mixing needed. I have made it twice now and both times I mixed by hand. It is more like a batter bread. Easier to mix by hand . Good luck

  120. 5 stars
    This is a great recipe. The bread came out great and tastes wonderful spread with butter. An anxious to try as toast in the morning. The loaf was 3″ high when I took it out of the oven but dropped while cooling to 1 1/4 inch high. BUT, I think I baked it too long. I tested it at 30 mins and the tester went in to smoothly and easily that I was sure it was liquid even though the tester came out clean. Baked it another 10 mins and tested again with the same result so gave it another 5 mins. Took it out after that and after it cooled and I sliced it it was perfect (except for falling) My bad. I used an 8×4 glass loaf pan which I think was a bit too big. Tomorrow I will make another loaf and use my 7×4 glass pan. Thanks for a wonderful recipe. I have tried many, many, paleo almond bread recipe and this is the best so far. Have a wonderful week.

    1. Kristin Louthan says:

      To help keep the bread from falling, don’t grease the sides of your loaf pan. HTH

      Going to try this recipe tonight.

  121. I have just made this bread and it has turned out grey! I note that on 2 Aug 2018 Jane had the same problem, and was advised to buy baking psyllium rather than the health food psyllium. How do we tell the difference, and where can baking psyllium be bought in the UK?

    1. Nydia Mata says:

      Mine also turned out gray/dark. Is it still good to eat, I wonder? Any idea how to prevent this?

      1. cindy3539 says:

        It is safe to eat. Different brands of psyllium can turn the batter purplish.

  122. 5 stars
    Thank you so much for this recipe. Mine came out great. I did sub whole chia seeds 1/4 cup, as I did not have the psyllium and I read in one of the comments that this worked out. I also use Carrington Farms Organic coconut cooking oil which is unflavored and remains liquid at room temp. On the website it explains how they preserve the MCTs. Found it at Target here in the U.S. I mistakenly used 4 large eggs, though they didn’t look too large and I kept them at room temp before using and no eggy taste at all. Also, as I posted previously, for people who found this fell after removing from the oven, it is important to thoroughly mix the baking powder into the dry ingredients first. Always use fresh baking powder ( aluminum free) and it should not fall. next time, I am going to sprinkle sunflower seeds on top before baking. Loved this!

    1. Help!! It’s my first time here using low carb bread. I’ve read everything, but what measurement is ‘g’?? like 200 g almond flour – or 50 g coconut oil? Or 125 ml. Warm water. I must be dense. Trying this this weekend on friends coming over for dinner this weekend that are attempting low or no carb! Thank you in advance for your replies

      1. “g” is grams. I also add cups for my American readers as I know you guys still use cups. Just use the big red buttons below any recipe and you can easily switch between cups and grams, whichever you prefer, I have done all the calculations for you 🙂 Yay!

        1. Usually Under the recipe you will find a place where you can change a METRIC measure to a U.S. measure….. You want to Click the u.s. measure to see tsp…tbsp…and cups….

  123. 5 stars
    Hi everyone! I made many alterations to this recipe and it came out great. 200g Almond Flour, 2 teaspoons of Xanthan Gum, 2 teaspoons of Chia Seeds, 2 teaspoons of Baking Powder, 1 sachet (teaspoon) of Monk Fruit sweetener, 1 good pinch of salt, 4 eggs and 120ml of water. Just like a good dense bread and perfect with a bit of vegemite! Love from Australia

  124. First off – THANK YOU for all of your recipes and added information. You are a life saver for me as I begin this life style. I do not follow the Keto diet as strict – due to other health concerns but I do lower my carbs significantly and have found success. I do have a question. Other site recipes use Oat Fiber in their breads. Can this be used instead of the psyllium husk powder you speak of? I can imagine how difficult it is when people want to change your recipes that you work so hard on – I am just trying to use up what I have on hand. Thanks again for all of your hard work and willingness to share your info and recipes. CJ

    1. Sorry, I have never used oat fibre so would hate to guess at the answer for this question and ruin your baking treat. Has anyone else here tried this substitution? Can anyone weigh in with their expertise?

    2. Can use xantham gum… saw that on pinterest from someone who tried this recipe and replaced the psyllium husk with a teaspoon of xantham gum… there is a photograph too. Looks like it came out great. Im trying this receipe right now. I’ll post my experience.

    3. I Googled it and it said ground chia seeds for ground flax seeds So if you use 1/3 you would use a third of the latter.

  125. Sai Reshmi says:

    My bread came out really well. I substituted with Chia to Psyllium husks. I reduced baking soda too to half

    1. did you use the same amount of chia as was recommended for the psyllium husks?

  126. I have made this bread twice now and it’s my go to bread forever. Any substitute for eggs.

      1. Suan Landman says:

        I look forward to that!

      2. Tami Larsen says:

        Yes it was a little egg forward. Overall not too bad. I’d love a diabetic friendly, egg free recipe.

      3. Would it be possible to use eggwhites instead of whole eggs?

        1. Sorry, no. That would be another recipe entirely because the fat content (and the nutrition) would be lowered. When the fat content is lowered, the resulting bread mixture would behave and bake differently.

  127. 5 stars
    Saw this recipe several times but procrastination and fear that it wouldn’t taste good kept me from making it. Finally did today. Very, very good. I did put some garlic powder in it to take away the eggy taste. So good. I’ll make it again.

  128. Angeline Newson says:

    5 stars
    This was amazing! All of my kids loved it too, so I think that I will have to double the recipe next time.
    Tastes more like a scone than bread, but still, A-MA-ZING A+

  129. 5 stars
    Yummm!! Easy to make and even easier to eat!!
    First time trying this recipe was a huge success. In my house, we have a FODMAP diet person and then me who needs to cut back on carbs. Next time, we will add herbs and pepper. We will make two of these so that I can have onion and he can stay away from that as it’s not allowed on his diet.
    Love this thanks for sharing it with us!

  130. Was looking forward to almond bread, but sadly this tastes more of coconut oil. I may try again using ghee as someone mentioned.

    I have made almond waffles using butter and almond milk and they tasted of almond and were brilliant.

    For two waffles that was
    1 egg separated
    1/2 cup almond flour
    1/2 tsp baking powder
    1/4 tsp bi-carb
    1/4 tsp salt
    60g melted butter
    1/4 cup unsweetened almond milk at room temp.
    1 tsp vanilla extract
    1/4 tsp cream of tartar.

    Whip egg white till peaks firm
    Beat yolk and other liquids together well
    Fold egg white in gently
    Mix all dry ingredients in a seperate bowl
    Add dry to wet ingredients and fold gently till just combined.
    Adjust by adding almond flour or almond milk to get good batter.

    Original recipe had a sweetner, but it is not needed.

    I wonder if a larger batch would make a nice almond cake/bread.

    1. I had a recipe that called for coconut oil, and it was yuckkkky! Never again. For this recipe, I used canola oil (don’t know of a reason why not; if so, let me know). My first loaf did not rise, but fairly tasty, somewhat bland. Almost had a texture of very, very moist cornbread. I’m looking forward to taking some of these suggestions and playing with it!

  131. Can someone please tell me why my bread didn’t rise? Goodness, I will never get this!

    1. Because there is nothing in the recipe that would make this rise.

      1. Mike Blackburn says:

        Yes there is! The baking powder is there to make it rise.

        If you over-mixed it might cause a problem.

    2. You must use fresh baking powder

  132. Jimi Partington says:

    5 stars
    I tryed this I used ground almonds and tasted great.
    Has anyone tryed a cheese version or even a garlic & herb version.
    Could you use this recipe as a base for blueberry muffins?
    Many thank for the recipe

  133. GREAT! Tried this for the first time last night and it worked out fantastic. We ate it dripping with butter with Low Carb Pumpkin and Coconut Soup! It is so easy to make and rises into a decent size loaf with an almost cakey texture. This is by far the most successful low carb bread I have made. Definitely a great winter recipe.

  134. Bread came out perfect. I added half a cup of Stevia sweetener and baked for 10 minutes longer. Bake until it’s golden brown and a knife comes out clean. Used parchment paper as a liner. There are all kinds of possibilities with this basic bread recipe. As you can see from the comments peoplePeople of made their own adjustments. Pleasantly surprised by the outcome. Will bag and freeze to keep fresh if I don’t eat it all today. On a low-carb diet I think this will be delicious

  135. Do you have a link to the silicone pan you used? I’m looking forward to trying this recipe. Thank you!!

  136. Julia Ovington says:

    Hi Libby,

    The nutritional information for this recipe doesn’t make sense due to the absence of a grams measurement for the serving size. Can you please tell me how many grams there is in a serve?
    Thank you

    1. Stephanie says:

      Yes, I am wondering the same? How many grams per serving? Thank you!

  137. Julia Ovington says:

    5 stars
    How many grams are in a “serve”?

    1. Hi please tell me how many carbs for the whole bread and how many carbs per slice

  138. Jenny Lee says:


    Thanks for sharing the recipe and it save my life as I have no idea what to eat in the morning since Keto diet cannot take normal bread.

    I am a first time baker and well, i would say this recipe is super easy for a beginner like me. However, I have one question, why my bread turned out slightly moist as compare to yours ( Picture). How can i bake exactly like yours?

    Thank you in advance for feedback.

    1. YAY! I love it when I have managed to fix a problem, especially when it’s a simple recipe like this one. As for the texture, I wonder if you needed longer cooking time. Each loaf tin is different (silicon vs tin for example) and size (a wider loaf tin will make a smaller loaf and so cook quicker in the centre). And ovens vary considerably, so a regular oven may require more cooking time than a fan-forced oven. If it ever turns out slightly damp in the centre, you can always slice it and toast it to get it nice and golden and crisp. I also store min in the freezer, pre-sliced so it’s easy to grab a slice on the go (well, actually so my kiddos can grab a slice 😉 ).

      1. MaryAnn Heimark says:

        5 stars
        Libby, I also really like this bread recipe. Am wondering by your comment above that you may be using a convection oven> I can do either in my Thermador oven and would love some guidance. I make three regular (not mini) metal loaf pans of this bread at once. My loaves are more or less brick like, but I love them none-the-less.

        Appreciate your help and suggestions. MaryAnn

        1. I’m sorry MaryAnn, I have never used a Thermador oven so cannot give you guidance. If any other readers here have one, I’d love you to help MaryAnn out here with some suggestions. 🙂


  140. Jeanne McNair says:

    Thank you for this amazing recipe, much appreciated It is delicious, As some of the family are on keto or gluten free , we all the love it.

    1. Roxanne Gilileo says:

      How many slices are a serving… I just made this bread and its awesome, but I don’t want to overeat it 🙂

    2. I made this bread today. Followed recipe used some Parmesan cheese and Weber garlic Parmesan seasoning. It was great. You can add different seasonings. And also used MCT oil

  141. Just made this with some changes and it’s the best low carb bread I’ve had after trying multiple recipes. I used Bob’s Red Mill psyllium powder, (no purple color), butter instead of coconut oil, 3 large eggs instead of 4 medium, added 1 Tbs. of monk fruit sweetener and 1 packet of yeast proofed in the 125ml of water with 1 tsp. of sugar. I baked it for 35 min. in a 9” x 4” metal pan. It smells like a yeast bread, no eggy taste and is delicious warm with butter. Next time I’ll add a layer of cinnamon/monk fruit for a sweet bread. Thanks for the recipe!

    1. You say you used yeast. Did you have to let it rise first? I just made this bread and it is flat. Please advise.

      1. The bread will not rise like a wheat flour bread so it can be baked immediately. I only added the yeast for the flavor and smell of a traditional yeast/wheat flour bread.

  142. Hi Im a little confused on the carbs, i checked carbs on packets against the ingredients and am making it about 1 net carb per slice (slightly over)

    4 EGGS – 1 CARB

    total 17carbs – so 1.1is carbs a slice?

      1. Anne Ambuhl says:

        Can I omit psyllium husk? Loathe itZno thll

  143. I’m not a baker….my bread didn’t pour, it plopped and then I had to spread it around the loaf tin. Where did I go wrong?

    1. I’m not sure without knowing more information. Did you add enough eggs? Did you measure the almond flour by loosely packing the cup, firmly packing or weighing?

  144. Ghislaine Robinson says:

    Do you need to refrigerate or can it be left out and how long will it keep

  145. Derek Nottingham says:

    Just taken my version out of the oven . I used 2 tbsp each of organic black chia seeds and flax seed instead of psylium and 1 tsp of xantham gum and 1 tsp of stevia and followed the rest of your ingredients and topped the loaf off with sunflower seeds and toasted organic coconut flakes which I crumbled and baked for 40 mins .
    My first time baking for a long time and turned out great , no eggy taste and I used 3 extra large eggs .
    It has a different taste which I have not put my finger on yet but tastes great .
    Thank you Libby .

    1. Would monkfruit sugar work as well instead of stevia?

  146. My bread did not rise. What happened. Could someone please help me. I am knew to making bread.

    1. Barry Dixon says:

      Where do you buy almond flour…It seems so expensive!

  147. 5 stars
    Excellent recipe, I use this every week for my lunch sandwiches. I add around a tablespoon of parmesan and a spoon of cider vinegar and this seems to make it a little less eggy and almondy and make it more bready.
    Ten thumbs up!

  148. 3 stars
    Made it and my psyllium husk powder turns purple and it’s very wet and mushy Inside. It rose well and there is no egg taste present. I believe it’s the specific psyllium husk powder I have as I made another almond loaf without it and did not have the mushy texture. Any alternative to psyllium husk powder?

  149. Lauren Clark says:


    Has anybody made this bread swapping psyllium for linseed?
    Did it still work?
    Thank you

  150. Can I make this without salt?

    1. It sounds like it was overcooked and possibly an egg was omitted. if anything, this is a very moist and delicate bread. Le’ts see if we can figure out what went wrong.

    2. Maybe you didn’t put enough baking powder and your eggs were too big. Medium worked good for me. I added spices, and I eat it toasted.

  151. Susan Christie says:

    Can I sub 1/4 cup of Oat Fiber for the 1/4 cup psyllium husk? Thank You

  152. 5 stars
    The nutrición al informations says a serving, but how many grams is that? I made it adding some oregano. Delicious. Best if toasted.

  153. Ridiculous. Didn’t work. Another online recipe that is fake. Shame on you.

    1. Laiz Varolo says:

      I’m terrible baker, but I have to say, this is pretty easy and delicious!
      Maybe try again and see what went wrong!

  154. Laiz Varolo says:

    5 stars
    I’m not the best baker but I’ve been baking this recipe for the 5th time and my fiancé loves it! Everybody that tried has fallen in love and I can’t even believe how easy it is to make! Thanks for this amazing recipe!
    Love this bread!

  155. Margarita says:

    1 star
    I followed the recipe exactly, and it looked nothing like the picture. It was purple!

  156. Your psyllium link doesn’t lead to a product just to amazon. Is this psyllium husk powder or whole? If whole, do I have to do anything to it before I use it?

    1. Esmeralda says:

      Can you make this in a bread make?

  157. 5 stars
    I just made my first loaf of low carb almond bread and it’s delicious. Yes mine was a little greyish/purpleish but when we ate it with keto clam chowder under candle light no one noticed. Not only did it satisfy my craving for bread, it smelled like something sweet and wonderful when it was baking.

    I read thru a lot of the comments an I’m glad to see someone posted a version with a little yeast to give it that aroma we all love about fresh baked bread.

  158. 5 stars
    This turned out beautifully! I used ground flax seed instead of psyllium husk powder. So easy and so good.

  159. Hi Libby, I just made this bread and it is wonderful! Thanks so much!

    1. Anne Ambuhl says:

      Can I omit psyllium husk? Loathe itZ

  160. 5 stars
    Just made this tonight…followed the recipe to the letter and it looked good, but still underdone after half hour. Stuck it back in for further 15mins and boom, fantastic. my wife and one of my sons said it tasted of coconut, I never noticed, but will try butter instead of coconut oil and see how it pans out. Great recipe though, thanks a lot, looking forward to brekky and some toast tomorrow

    1. Mountain Momma says:

      I’ve been using this recipe for months and love it! Thank you!
      I ran out of psyllium husks and subbed 1/4 cup of soaked chia seeds instead. Turns out beautifully.

      1. Annie foote says:

        Made this bread last night the best one yet.

      2. thank you, I don’t have psyllium husks and was wondering what I could use as a substitute. How long did you soak the chia seeds please?

        1. I wonder if I can substitute the psyllium with flax seed meal?

    2. 5 stars
      Having mastered the basics, I now sometimes add 2 x teaspoons of vanilla essence and 4 x tablespoons of xylitol, comes out like a sweet loaf to have as a sweet snack. Brilliant baseline recipe. Tomorrow will be adding chilli flakes and parmesan…see how it turns out

      1. I wonder if I can substitute the psyllium with flax seed meal?

  161. Can you use a bread machine with the low carb almond flour bread recipe?

    1. The recipe calls for very little mixing. Can your bread machine do very little mixing? By hand I only stir it 20-30 trips around the bowl to mix mine.

    2. I used my bread machine and it came out great. I used my stand mixer to mix everything and then set the bread machine on bake for 1 hour. It was a little under cooked, so I left it in the hot bread machine until the top was golden brown, probably another hour.

  162. 4 stars
    Great recipe, Libby. The first time, it came out rather soggy, even after extra time. But it toasted well and was good for a toasted sandwich. It kept well in the fridge.
    I felt something was missing – the chewiness – so I added about a third of a cup of mixed seeds (pepitas, sunflower and poppy seed). Haven’t cut it yet, but I have breakfast waiting for me now. Looking forward to trying it.
    I think this bread is going to lend itself to a lot of variations.

    1. Marilo Seco says:

      hi there,
      not a reply to Sue Levy, but easiest way to leave a comment!
      Having made the bread loaf by the original recipe the first time, I made a second batch with olive oil, instead of coconut oil, and oh boy it works, more subtle flavour and less sweet.
      Didn’t finish the first loaf, too strong coconut flavour, if you feel like me just change the oil and voilá.

      1. 5 stars
        Just made this bread. My inventory was low in a couple ingredients so I adjusted and am very delighted in the result.
        Instead of 2 cups of almond flour I did 1 1/2 almond flour and 1/2 ground flaxseeds; I did not have any coconut oil so I used 1/4 cup of olive oil. Not sure what the bread will be like without these alterations….but I am so pleased with my results I will continue with it the way I just made it. Served warm with jelly on one slice and almond butter and honey on the other slice. Thank you for sharing this healthy alternative to carb bread!!

      2. Coconut oil made it taste like a cake. Used butter instead, added 2tbsp mixed seeds, 1 x tbsp ground linseed, and a little more salt, added 25ml extra water and an extra tbsp of the husk. Came out more like a bread replacement than a sweet sponge cake.

  163. 5 stars
    I like this a lot. I did do a little tweaking, though. I use 3/4 almond flour and 1/4 coconut flour. On the psyllium husk I use unflavored, smooth, Metamucil. It’s easy to find. I have also adapted this to make sweet breads like banana walnut chocolate chip bread.

    1. Can this be put In a bread machine?

  164. 5 stars
    All I can say is OMG!!!! Finally a low carb bread that actually taste good & the texture is like bread!! I did have to change one ingredient. I only had half of the psyllium husk it called for, so I used what I had & finished it up with flaxseed meal and it worked. I did add 1 tablespoon of monk fruit. Thank you for the awesome recipe?!!

  165. 5 stars
    Had a ton of almond flour to use up so I tried this recipe after trying three others. It really is super easy and so delicious. The best almond flour bread yet, I used olive oil as I thought it would be more authentic and give mire if a bread like flavor. Also I’m hopped up some black olives and mixed them. So delicious, I’m going to make it again on Monday but with onion and sundried tomatoes.
    I used flaxseed and it was just perfect.

    1. Oooh, I love the idea of black olives, that sounds like a lovely almond flour focaccia bread recipe. Maybe add some feta, rosemary and sundried tomatoes too. Yummo!

  166. 4 stars
    Hello! Thank you so much for this terrific and informative website!! I followed the recipe exactly as written and even purchased Bob’s Red Mill extra fine almond four and NOW psyllium husk. My dough was very dense and thick. The recipe says to POUR the dough into the pan. Well, mine had to be scraped, and I was unable to smooth the top. Not being very familiar with low carb baking, I wasn’t sure if I could just add more water or coconut oil to thin out the dough. The finished product didn’t rise very much and is only about 1 1/2 in. high. It looks nothing like the photo. Four stars for taste, but I would like a loaf that looks good to serve to guests. Any suggestions would be greatly appreciated!!! :o)

    1. Hi Michelle, I’m sorry to read your bread was so “solid”, this is definitely a pouring consistency batter. I wonder if you added enough eggs? Or too much almond flour and psyllium husks? There is definitely something not right with how your batter turned out. My initial thought is not enough eggs were used, this would also explain why the almond flour bread didn’t rise. Have another go, I’m sure you’ll love this loaf 🙂

      1. Sara Clancy Daffern says:

        5 stars
        Thank you so much!!!!! This bread recipe is terrific. It is a basic starting point to add more things and variations to one’s family’s taste.

        For whatever variation I use, I always use 3.5 large eggs and I whisk them well before adding. This, IMO, makes the bread rise a bit more.

        My variations so far:
        1. Italian recipe: used olive oil – EVOO – Italian seasoning (somebody in this forum already did and reported it, so thank you so much) – parmesan grated or shredded cheese in the batter, baked 30 minutes, removed from oven, brushed with the remaining half-egg and sprinkled generously with more parmesan. Back in the oven for 5-10 minutes and then last one or two minutes under the broiler, to brown a bit. Remember not to use parchment if the broiler is used. I learned the hard way.
        2. Jalapeno cheese bread. Same as the Italian recipe above, but with diced jalapeno mixed in the batter – about 1/4 to 1/2 cup depending on individual taste – and used jalapeno EVOO, a great gourmet olive oil we get from the Temecula Olive Oil Co., but available in some stores as well.

        1. Oh my, I love these variations, Sara, on the basic almond flour bread. Thank you so much for taking the time to write them here for other readers to enjoy. If anyone wants to share their photos, please join us in our Low-carb For Beginners group and join our cooking challenges. I’d love to see your bread variations 🙂

  167. 5 stars
    A thousand thank-you’s for this recipe. I absolutely love it. I eat it with some blueberry cream cheese and it is amazing. I’m new to keto. I made a coconut flour loaf and it was awful. I will be following your site! Thank you again. Much love

  168. 5 stars
    Great recipe! Been low carb for a while and had eliminated bread entirely so this was a lovely surprise. Never made bread before either and it turned out perfectly. My only swap was olive oil instead of coconut oil and it gave a lovely savoury taste to the bread! Delicious.

      1. If I only have large eggs will four be too much

        1. I would suggest using 3 but begin by adding 2 large eggs then assess the batter. It’s always easier to add an additional egg. If you add the third and the bread batter becomes too wet, simply add some more almond flour/meal to bring it back to a thick cake batter consistency.

    1. Rick Wielbruda says:

      5 stars
      I tried the swap and it works great. I added another…1lb of cooked low fat chicken sausage. It’s now a dinner. Turned out fantastic.

  169. Hi, I am at a loss. Your bread looks delicious, but we can’t have the eggs or psyllium either. Do you know if this works without those two ingredients? Thank you!

  170. 5 stars
    I made this bread 2x now. First time i made it to the tee and it wasnt bad, but it tasted a little bit eggy.
    Then last night i made a second batch, i added 2tsp instant yeast and 1tsp vanilla and omitted the salt.
    And oH MY GOODNESS!!! It smelled heavenly! And the taste was amazing! No eggy taste at all! It felt like eating regular bread…
    After all my failed attempts on so many recipes, this is by far the BEST keto bread i ever made…

    After the bread cooled off, i weighed the bread and got 33g/serving (15 servings)

    I cant thank you enough for this recipe…
    You’re amazing!💗

    1. What an awesome addition to the almond flour bread, I might just try it next time I make this. I’m guessing the addition of the yeast will make it smell more like “real bread”? Thank you Shobe 🙂

      1. Rebecca Campbell says:

        Hi Libby most keto bread recipes don’t Have yeast in the ingredients. I’m just wondering if yeast is still keto friendly ? Thankyou

        1. What can I replace the coconut oil with. My mom is allergic to coconut. I Don’T want to use butter because km trying to lower my husbands triglyceride level. Thank you for your help!

    2. Did you activate the yeast or just added it in dry, I’m new to baking so I’m not sure how it works.

      1. Jean Smith says:

        I’ve got a bread tin which is 24 cm long x 16 cm wide and 11 cm high. Would I need to double or triple the recipe please. In inches the measurements are 9.5 inches long x 6 inches wide x approximately 4.5 inches high.

    3. Hello Shobe,
      Your addition of the 2 tsp of instant yeast and 1 tsp of vanilla,
      Was that for a double batch or a single batch?

      Thank you.

  171. If not having a loaf pan… Can i just vive it a “baguette like shape” and place it in a sheet pan?

      1. Can you use an egg substitute? Like chia seeds and water?

        1. Hi Tonya, I have never tried to replace the eggs in this recipe. It requires 4 eggs so to use chia or flaxseed egg substitute might be a bit tricky. You can usually get away with replacing 1 or 2 eggs, but I’m unsure how replacing 4 eggs would work. IF you do try, please come back and let me know. Our baking community here LOVES to learn from one another.

  172. 4 stars
    Good afternoon, my bread doesn’t ever rise either. I live in Caliornia. No humidity here. So that’s not the reason. I’ve followed the directions exactly. So that’s not the reason. I’ve given up on that. But Libby, I am super appreciative for the delicious recipe. Its yummy and the best non-dairy one I’ve tried. Thank you. I just eat mini 1.5 inch toast and mini 1.5 inch sandwich bread. But LIbby, its better than nothing. So thank you for the recipe. I give it 4 stars. It’s delicious. Looking forward to tying your other recipies.

    1. Pamela Malcolm says:

      Can I use a bread maker for this?

      1. KAT Young says:

        How much is 1.8 oz of coconut oil in regular measurements. I looked up and found that 1 ounce is 2 TBSP, but what about the other .8 oz??.

  173. Hi is it possible to substitute the coconut oil for avocado oil?

    1. I have never tried but the flavours from the avocado oil might be lovely, it would almost become a focaccia bread. Avocado oil is too expensive here to do anything other than enjoy it sparingly on a salad. You lucky thing.

    2. Diane Blanchard says:

      5 stars
      I made it in bread maker which turned out fine but a little on a cake texture . I also replaced psyllium husk with flax . I also did 1/2 coconut oil and avocado oil . My bread had a slight taste of fish which I will blame the flax ?

      1. 5 stars
        With all those changes, I can’t possibly comment on what happened I’m afraid. I like to bake the low-carb bread in the oven so it gets a nice crispy crust, I use coconut oil as it has a bland neutral flavor and the psyllium is needed to give it a bread-like texture.

        1. 5 stars
          Where would I find psyllium? What form is it in.

          1. 5 stars
            I buy it in my local supermarket by the health aisle or gluten-free flour. Alternatively, you can buy it on [eafl id=”35838″ name=”Amazon shop” text=”Amazon”] or [eafl id=”37124″ name=”iHerb” text=”iHerb (worldwide).”]

  174. Charlotte says:

    4 stars
    Thank you for this recipe I used it today, however the middle bit of mine turned out to be quite soggy. The outside looked great and like it was fully cooked through so that was when I took it out of the oven as it had also been in for half an hour too. It had risen well which I was pleased with but when I came back to it after it had cooled down it had deflated. Have you any tips on what I could do to improve my bread? Would it just be to leave it in longer or maybe add more baking powder? Will be great to hear back from you.
    Thank you

    1. It really depends on the size of baking pan/loaf tin you used. The smaller and taller loaf tins will require a longer cooking time so the centre is thoroughly cooked. I always press a clean fork into the centre to ensure it is fully cooked. I’m guessing that is why it deflated too. The uncooked batter would have expanded, but not cooked, then deflated as it cooled.

    2. 5 stars
      Can applesauce be used as a substitute for the eggs?

  175. I followed this recipe verbatim. As other reviewers called out, this didn’t rise and it looked nothing like your photo, which wouldn’t be a problem if it tasted good. However, this tasted like a liaf of psyllium. Sad it was a failure

    1. I’m sorry to read this Cindy, it is the most popular bread on Ditch The Carbs. The recipe only requires 1/4 cup psyllium to 2 cups almond flour/meal. I wonder if the almond flour and psyllium measurements were mixed up? Let’s see if I can help you figure out what went wrong. 🙂

      1. ursula kaliebe says:

        Hi Libby.Im just about to bake the almond bread. All ingredients are on the counter 👍. After reading the comments I was wondering if it would help with rising if I would whisk up the egg white and just lift it under?

    2. 5 stars
      This is the first almond bread that is easy and delicious. I didn’t have plain psyllium husk so I used Fiber Plus Powder with cinnamon and apple spices sold by Ortho Molecular Company. To keep it low carb we made a butter sweetened with stevia.

      1. I forgot to say we added 1/2 cup raisins to the batter.

    3. 5 stars
      How many tablespoons is 1.8oz of oil

        1. Joyce Hogan says:

          5 stars
          Made this today and enjoyed it. Bit too salty but I know to add less next time. I saw that somebody asked earlier about substituting unsweetened applesauce for the coconut oil. Would this work?

          Thank you.

          1. 5 stars
            Thank you Joyce, I’m glad you liked it. Personally, I wouldn’t add applesauce instead of coconut oil, the applesauce will add additional and unnecessary carbs. Applesauce has 17g total carbs per 100g. But I understand some people are accustomed to swapping oils/fats for applesauce in baking to reduce the fat content and still retain moisture. So if anyone reading this has done this successfully, please leave a comment below. You may wish to read this article. Low fat vs low carb – which is best. It explains why we don’t shy away from fat. I also want to bust the myth that we are high/excessive fat. This is where I see so many fail in their weight loss attempts. We enjoy enough healthy fats to keep us full and plenty of quality protein. What is the keto food pyramid?

    4. Donna Carlisle says:

      Use inulin to make yeast activate instead of sugar.

  176. 5 stars
    follow the instructions to the letter. I froze and took a slice out, pop into the toaster, no wastage. Lasts a long time. Enjoy with some butter and Brussels pate. Yum and very tasty bread. Will be making this again. Thanks Libby, for your creations

    1. 3 stars
      I made the bread and I made it with all the ingredients and my bread came out very salty my son did not like it. What did I do wrong

      1. 5 stars
        With all baking, it’s best to add salt to taste. So always ensure you taste that bread mix before baking then add salt as your tastes and preferences allow.

      2. Frances Thompson says:

        5 stars
        Would you please translate the measurement of the coconut oil into user friendly terms-1/4c? 1/2c? I’m lost!

        1. 5 stars
          Hi Frances, this keto almond flour bread recipe, states “50 g (1.8 oz) coconut oil”. Hope that helps.

  177. 5 stars
    Great recipe! I did add 1 teaspoon of yeast as others have mentioned, and used melted butter as I’d run out of coconut oil. I ground whole almonds in the thermomix for 20 seconds to get fine meal. My eggs were 55grams each. I baked for 35 mins at 160 degrees (fan forced) adding the extra 5 mins just in case.
    Not sure where the difference is with those who didn’t have a pourable batter. Baking is sometimes an exact science and best results are usually found when weighing your ingredients. A US cup measurement is slightly different to cup measurements in other countries. Also eggs can vary greatly in size too. Sometimes it is useful to have a weight for the egg amount. Mine would have been 220g.

    1. At what point did you add the yeast??

  178. Ah, actually that total egg measurement in grams is wrong as I forgot to measure just the egg once I had broken them!

    1. 5 stars
      My son is diabetic and loves bread. So that’s been a struggle for us. Today I decided to make this recipe and he loves it. He had it fresh out of the oven with butter. He didn’t even need to get a dose of insulin. So far no increase in his blood glucose.

      My bread didn’t rise as much as yours did however, it was light and cooked through. Thank you for this recipe.

      1. 5 stars
        I just read your comment, so glad to hear your review. My son is also a type 1 diabetic and he loves all carbs so I will try this bread knowing it didn’t spike his blood sugar.

    2. 5 stars
      Hey! Can this be done in the bread maker? I was reading everything and didn’t see that option

  179. 5 stars
    Hi! I made this bread and love the taste! I substituted the pysllium husk with ground flax seed and added some yeast. It didn’t rise very much, but still yummy! How long does it last without freezing??

    1. Great substitutions Abbie, thank you for letting us all know what worked. My guess as to why it didn’t rise very much, is because it is a low-carb bread so there are no sugars to feed the yeast. As for the freshness guide, I tend to keep the almond flour bread in an airtight container in the pantry in winter or fridge in summer for up to 3 days (not that it ever lasts that long in our family of 5).

  180. 5 stars
    Love your website – Thank you so much!

    Can I replace the Almond Flour with Coconut flour? Where we stay Almond flour is very expensive where coconut flour is not.

    1. 5 stars
      Almond flour is prohibitively expensive here too. This is one of the many reasons I am developing more and more coconut flour recipes. Unfortunately almond flour and coconut flour work in completely different ways so you can’t do a straight swap. But I do have a low-carb coconut flour bread you may like. Coconut flour requires a lot more eggs and liquid, and it is far lower in carbs. I love it.

      1. This sounds great, but I can’t find psyllium. Is there something I can substitute with?

        1. I’m afraid you need psyllium for this recipe. it adds bulk and structure to the recipe. You may want to try one of my other bread recipes. You can see the bread index here. The garlic bread recipe is the most popular and the coconut flour bread.

      2. 5 stars
        Yes, almond flour is expensive.
        However….I do believe that a pound yields 3.5 cups of almond flour.

        I believe you are thinking in Imperial…where 2×8 ounces = a pound.

        Hope this helps. Plus watch for sales online or at Costco.
        It is expensive here in Canada, too.

        Be safe

  181. 5 stars
    WATCH IT The recipe says bake for 30 mins or until golden ..well thats so well under is more like 60mins plus…before you start testing it..

  182. 5 stars
    Can this recipe be made in a bread machine? If so, are there any adjustments that should be made?

    1. 5 stars
      It depends on what bread-maker settings you are using. This low-carb bread doesn’t need and kneading or rising, so those bread maker functions are not necessary. If however you just want the mix and bake function, then depending on how your bread maker works (they all have completely different whizzbang functions) then it should work. Please come back and let us all know how you get on and what settings you use.

  183. Is it 1.9 carbs per slice or for the whole loaf?

  184. Sjan Troogah says:

    5 stars
    Hi. I made your bread this morning. It didn’t rise very much and it’s new b.p. I certainly didn’t overmix it. It smells wonderful though and I’m looking to trying some with lunch. Thanks very much. Would have posted a photo but can’t figure that out in here 😀

    1. 5 stars
      I’m wondering if anyone has successfully made this without eggs.

  185. 5 stars
    Delicious! and soooo easy:)
    I didnt have enough almond flour so I subbed 1/2 cup coconut flour for 1 cup of almond flour. Also, I would add less salt next time.

  186. 5 stars
    Thank you for the best almond flour bread that’s also gluten-free and dairy-free! You don’t know how happy this makes me to find a healthy bread the whole family can enjoy. I’ve made it 3 times already and I even have some sitting min my freezer for emergencies.

  187. Louise Gollan says:

    5 stars
    Hi Libby.
    I prefer to use olive oil in this bread- it is such a reliable recipe. Added 50g oat fibre {fibre not bran!} today – a delicious loaf with “wheaten” flavour. Very curious indeed!. Double or triple the volume of water to give a pouring consistency- oat fibre absorbs greedily so add water accordingly. Louise

    1. Jenniffer says:

      5 stars
      Hi, I recently made your bread, and I have to say, it turned out good. I enjoyed it. It was a little shorter than I would prefer. I used a Normal Loaf pan size but regardless it was still good. Thank you. One question though. It’s only good in the fridge for 3 days? Just curious about it. Thanks.

      1. 5 stars
        Hi Jenniffer, I’m so glad you loved this low-carb almond flour bread. The reason I suggest it is only good for 3 days in the fridge is because there are no preservatives (which is why store-bought bread can last for weeks) and it is made with a number of eggs which won’t be too fresh after a few days. If we remember back to our parents and grandparents, they would buy bread on a daily basis, it seems so unnatural to me that bread has such a long expiry date now. These preservatives are prohibiting bacterial growth but they are also affecting our gut health. If you want it to last longer, you can easily freeze individual slices in ziplock bags or an airtight container for up to 3 months.

  188. Bridget Anna Nelson says:

    5 stars
    This is the best bread recipe we have made so far! It’s nice to mop up gravy and sauces, but our favourite is making the recipe with Italian herbs and a good bit of peccorino cheese, then baking for 20 minutes in 2 sponge tins. Then adding pizza toppings and cooking for the remaining 10 minutes on a tray. Makes a fantastic deep pan pizza! Also made it as a focaccia type of bread, in a square tin with garlic butter spread on top and cooked for the last 10 minutes. Amazing!

  189. 5 stars
    I have Super Fine Almond Flour. Is the amount the same or I need less flour?
    Thank you