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    Home / Recipes / Low Carb Breads

    Keto Coconut Flour Psyllium Husk Bread

    By Lisa MarcAurele · Jun 30, 2020 · 248 Comments

    28.8K shares
    Jump to Recipe
    coconut flour psyllium bread pinterest image.
    coconut flour psyllium bread pinterest image

    Want an easy low-carb and keto bread? Try this gluten-free coconut flour psyllium husk bread recipe. It's a tasty addition to serve with breakfast or dinner.

    sliced psyllium bread loaf.
    Article Index
    • Why you'll love it
    • Ingredients
    • Tips
    • Instructions
    • ️ Serving suggestions
    • Variations
    • FAQs
    • Related recipes
    • Recipe

    Why you'll love it

    This is a quick bread that reminds me of wheat bread. I created this recipe back when I did an egg fast since it is a fantastic way to use lots of eggs.

    Meals on an egg fast are super simple to make, so I never worry about making dinner after work.

    One of the things I've grown to love over the years is fried eggs with runny yolks. They've become a regular breakfast for me on the weekends.

    However, when I do regular low-carb high-fat meals, I like to have a toast to dip into the egg yolks.

    I'm not really sure who started the low-carb psyllium bread trend. One of the first recipes I found was Maria Emmerich's Amazing Bread.

    I came up with this low-carb coconut flour bread recipe, and I was pretty happy with how it came out.

    It's a fantastic way to enjoy bread on the keto diet and is great for those who are gluten-free or paleo as well.

    Ingredients

    This is one of the best keto bread recipes because it is so easy to make, especially if you have a food processor.

    It's a dairy-free bread and is one of my most popular keto recipes because it only uses a few simple ingredients.

    psyllium bread ingredients.

    Psyllium husk powder

    This psyllium husk bread is somewhat dense. The psyllium adds a nice texture and covers up the taste of the coconut flour and eggs.

    I used a whole psyllium husk and then created my own psyllium powder.

    Coconut flour

    Coconut flour is an excellent source of healthy fats and fiber. It balances out the moisture in the bread as well.

    Baking soda and powder

    You will need both baking soda and baking powder to help this low-carb bread rise. It is what prevents it from being too dense.

    Eggs

    You will need egg whites and whole eggs to emulsify all the ingredients and make it rise without tasting too eggy.

    Oil

    A combination of coconut oil and olive oil provides healthy fats and moisture to the keto bread.

    Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

    Tips

    • Use a combination of egg whites and whole eggs. If you try to use all whole eggs, the bread might have a slight ammonia smell.
    • Use a food processor. This chops ups and combines all the ingredients perfectly.
    • Add nutritional yeast for flavor. You can also try to add a little bit of vanilla extract.

    Instructions

    Here's how to make bread from psyllium husk powder so it tastes just like wheat bread.

    Preheat oven

    Before you begin, preheat the oven and then prepare the loaf pan. If you use a silicone pan, you don't have to grease it or add parchment paper.

    Combine ingredients

    Add all of the ingredients to a food processor or large mixing bowl. Pulse in food processor or mix with electric mixer until well combined.

    psyllium bread batter in glass mixing bowl.

    Bake the bread

    Pour the batter into a lined baking pan. Bake the bread until the edges are golden brown and a toothpick inserted into the middle comes out clean.

    keto bread batter in red silicone loaf pan.
    keto psyllium bread in silicone loaf pan.

    ️ Serving suggestions

    The bread combines coconut flour with psyllium husk, and it's perfect when you pair it with your morning eggs. Add a slice to the toaster and make avocado toast.

    There are a lot of different ways you can use this keto bread. Try it out in other keto breakfast recipes by slicing it up to make French toast!

    Then serve it with a slice of quiche or some keto egg bites.

    Spread cream cheese on top and enjoy a high-fat piece of toast.

    You can also use this bread as keto hamburger buns. Then make some air fryer hamburgers.

    Variations

    There are many different ways to make this keto bread.

    The dough is fairly thick, so I believe it could be rolled into rolls instead of poured into a loaf pan.

    You could also try it in donut molds to make bagels. Then, just top the bagels with sesame seeds or everything bagel seasoning.

    This is an easy recipe for low-carb baking because you can add many different things. Make it sweeter by adding a little sugar substitute and cinnamon.

    Gluten-free baking normally uses xanthan gum, but I used baking powder and baking soda and it turned out great.

    You could also use flax eggs instead of eggs.

    sliced keto psyllium husk bread.

    FAQs

    Before we get to the printable recipe card, here are some questions people often ask about this psyllium husk bread recipe.

    How do you make keto bread not taste eggy?

    Many of the low-carb, gluten-free breads I've seen lately use only egg whites, resulting in a light-rise bread that doesn't taste so eggy. There seems to be a learning curve, though, because if you take the bread out too early, it may collapse.

    I didn't want to risk any of that, and I didn't have the time to experiment, so I used whole eggs in this bread like I always do. I think the psyllium helps cover up some of the eggy taste.

    What is the best type of bread pan to use in this keto bread recipe?

    I got this great 8x4 silicone bread pan off Amazon, and it saves me the hassle of greasing or lining the pan with parchment paper. The bread just pops right out of the pan with no greasing.

    The pan seems to be of high quality, so it should last a long time. And it has a steel rim at the top, so it keeps its shape and doesn't flop around on the top.

    How do you make the keto bread have the rounded top?

    After spreading it into the pan, I smoothed out the top of the dough and gave it a rounded shape like bread often has after baking. The dough did rise a bit in the oven thanks to the eggs and baking soda, which are the leaveners.

    Can I substitute with almond flour?

    No, you cannot substitute almond flour for psyllium husk powder or coconut flour in this keto bread.

    Related recipes

    If you enjoyed this keto bread with psyllium husk powder, here are some more keto breads you should try next. They are some of my favorites!

    • Keto Soft Pretzels are delicious as a snack or even lunch and come out so fluffy!
    • Coconut Flour Bagels are perfect for breakfast or lunch.
    • Wonder Bread Chaffle is a fantastic keto-friendly wheat bread replacement.
    • Keto Dinner Rolls are the perfect side dish for any meal and always come out flaky and warm.
    • Buttery Keto Croissants are the best kind of keto bread for a family dinner or to serve with your low-carb lunch.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    sliced psyllium bread loaf.

    Coconut Flour Psyllium Husk Bread - Paleo

    4.23 from 71 votes
    Want an easy low-carb and keto bread? Try this gluten-free coconut flour psyllium husk bread recipe. It's a tasty addition to serve with breakfast or dinner.
    Prep Time:5 mins
    Cook Time:55 mins
    Total Time:1 hr
    Course: Bread
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 15 slices
    Calories: 127

    Video

    Ingredients

    • 6 tablespoons whole psyllium husks 27g, may want to finely grind
    • ¾ cup warm water
    • 1 cup coconut flour 125g
    • 1 ½ teaspoons baking soda
    • ½ teaspoon baking powder for extra rise
    • ¾ teaspoon sea salt
    • 1 pint egg whites 2 cups (or use 8 whole eggs)
    • 2 large eggs see note
    • ½ cup olive oil
    • ¼ cup coconut oil melted
    US Customary - Metric

    Instructions

    • Preheat oven to 350°F.
    • If not using silicone pan, grease or line pan with parchment paper. I used an 8x4-in pan.
    • Dump all ingredients into a food processor and pulse until well combined. If you don't have a food processor, you can use a mixing bowl with electric mixer.
    • Spread batter into 8x4 loaf pan. Smooth top.
    • Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.
    • Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.

    Notes

    Original recipe used a carton of eggs which can result in an ammonia smell. Therefore, the recipe has changed to use 1 pint egg whites and 2 whole eggs.
    Others have noted that only 8 whole eggs will work in the recipe and 2 tablespoons of nutritional yeast can be added for flavor.
    Nutrition per slice: 1.9g net carbs

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 127 | Carbohydrates: 6g | Protein: 3g | Fat: 13.3g | Sodium: 243mg | Fiber: 4.1g

    Additional Info

    Net Carbs: 1.9 g | % Carbs: 5.5 % | % Protein: 8.6 % | % Fat: 85.9 % | SmartPoints: 4
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 127
        [carbohydrates] => 6
        [protein] => 3
        [fat] => 13.3
        [sodium] => 243
        [fiber] => 4.1
        [serving_unit] => slice
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published on May 27, 2015. Post updated on July 5, 2022, with additional recipe information and new photos.

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    Reader Interactions

    Comments

      « Previous 1 … 3 4 5
    1. Barb H

      December 03, 2022 at 10:30 am

      4 stars
      I really like this bread! One of our favorites now. I use a little less oil than called for and bake it till the internal temp is closer to 200* F . Which sometimes takes around 60 minutes, or even a little more. Just watch it towards the end. Thanks for sharing this recipe!!!

      Reply
    2. Liz

      February 10, 2022 at 11:02 am

      5 stars
      Just made this but halved the recipe & instead of 5 eggs I used 3 eggs, 1egg white & a chia seed “egg”
      Worked perfectly & delicious!
      I also used a 6 muffin silicone mould so I can freeze them.

      Reply
    3. christina stewart

      December 06, 2021 at 11:46 am

      1 star
      i really like lisa, her down-to-earth personality is wonderful, and refreshing, so i really enjoyed watching the post, went and bought the ingredients, and made it straight away.
      sadly though this is definitely not bread,
      it is egg slice. it does not resemble bread at all, other than its shape.
      if you love plain baked egg white flavour with a bit of salt, then you might enjoy this. personally i detest strong egg flavour, and really i should of known better, but the video looked like bread. it turned out exactly like it should, i followed everything to the letter. mine looked more pale like it does on the website, but it is definitely a plain egg flavour, and texture too.
      might be good to use it as your eggs in a continental breakfast? under the griller, then add a little butter when taken out.
      i will still look at lisas other recipes, simply because she is so likeable.

      Reply
      • Lisa MarcAurele

        December 06, 2021 at 12:26 pm

        Christina, I'm so sorry this one didn't work out for you! Sometimes the egg flavor can come through a bit strong. I find that toasting it and spreading on butter or jam will offset the taste. But if it's really strong, you could try playing up on it by making low carb french toast.

        Reply
    4. Martha

      July 11, 2021 at 2:40 pm

      4 stars
      I just made this bread and should have read the comments first. Although it tastes yummy and was cooked all the way through, I used six tablespoons of psyllium husk powder when apparently I should have only used six teaspoons. Also, I did the egg whites and two whole eggs, and it still has a very eggy texture. The loaf was very big and it's extremely dense and heavy. I definitely should have used the larger standard size 9x5 loaf pan instead of the 8x4. It was overflowing the sides when it was finished baking, and it rose as I said earlier to double its height. Finally, I used 1/2 cup of coconut flour and 1/2 cup of almond flour. I don't love the taste of 100% almond flour in baked goods. I also used 1/4 cup butter instead of 1/4 cup melted coconut oil, because I didn't have any coconut oil. All in all, I will make it again with some of the changes I've noted above. I know it will make rocking toast and rocking French toast, too!

      Reply
    5. laiB

      June 05, 2021 at 11:16 pm

      060521- i just made it and it’s great! it’s a bit eggy since i used 10 eggs but i am fine with it. i will try the egg whites version next time and see the difference. the bread taste and looks good! ???? thank you fir the recipe!

      Reply
    6. Kristin

      April 04, 2021 at 6:23 pm

      27g psyllium husks would be approximately 6 teaspoons, as opposed to tablespoons. Each tablespoon is about 15g, whereas a teaspoons is about 5g. In case anyone doesn't have a kitchen scale.

      Reply
    7. Lanore Hahn

      March 16, 2021 at 1:03 pm

      How do I adjust this if I only have psylium powder?

      Reply
      • Lisa MarcAurele

        March 17, 2021 at 12:26 pm

        Usually, psyllium powder is half the amount of whole husks.

        Reply
    8. JOE YABLONSKI

      July 15, 2020 at 6:13 pm

      I quite enjoyed the receipe, my loaf took a long time to bake. It came out very oily. Have you tried decreasing the amount of oil? people talk about yeast, have you tried the reeipe with yeast, either for flavour or to get more rise??
      Joe

      Reply
      • Lisa MarcAurele

        July 16, 2020 at 3:17 pm

        You should be able to reduce the oil (I like to add more fat for keto and it also helps keep the coconut flour from being dry). I haven't tried yeast in any of the quick bread recipes.

        Reply
      • Adele

        September 09, 2022 at 9:07 pm

        I found this to be the best bread recipe since I’ve been doing Keto. It had just a small ammonia smell, but cannot taste. I’m wondering if a small amount of vinegar would help? This bread can actually be used as sandwiches! I will definitely be making this again!

        Reply
        • Lisa MarcAurele

          September 10, 2022 at 8:55 pm

          If you use whole eggs, you can get an ammonia smell. It's best to use all egg whites.

    9. Andrew

      April 27, 2020 at 8:19 am

      Hi Lisa,

      I tried a similar reciepe with Almond flour from Wholesum yum, which worked really. I tried the one on this page but it came out really soggy, I mistakenly used less egg (8 instead of 10). I am fairly new to low carb bread but my wife took it out the oven 10 minutes early and apparently had collapsed (10 minutes) later. Could this be the cause for the soggy outcome

      Reply
      • Lisa MarcAurele

        April 27, 2020 at 2:57 pm

        If the bread collapsed, it's usually because it wasn't fully cooked. The recipe should have been okay with just 8 eggs as noted in the recipe card.

        Reply
    10. Randee

      April 14, 2020 at 4:45 pm

      5 stars
      I haven’t been able to eat bread in a loooong time! This recipe is great! Bread is definitely dense and I had to bake it a bit longer than the instructions said. But, I am really thrilled with how it turned out! Thanks for the recipe!

      Reply
      • Daniel Castro

        May 18, 2020 at 7:46 am

        5 stars
        I just tried this recipe... I used 10 large eggs for the egg whites, and 2 large eggs... i left it 50 minutes on 350 on the oven. It has this great “inflated” form but when I took it out the oven the bread like collapsed a little bit. I was hoping to see it Inflated. Other than that, taste was amazing, the feel of the dough was incredible. (I was surprised cause coconut flour it’s really hard to handle)

        Reply
    11. Lara Bisserier

      April 02, 2020 at 1:34 pm

      5 stars
      My husband has a crazy sweet tooth and I have complained about his diet for a while. He doesn't like almond flour. He eats the worst crap. He finally came to me and asked me to make a low carb bread for him. I added a little zanthan gum, sunflower seeds and pumpkin seeds to this recipe with poppy seeds on top. It was a hit with him and his friend. He even asked me to make more. I don't have any hopes he will change his diet, which is frustrating, but this is a start anyway. Thanks for the recipe!

      Reply
      • Wendy Holden

        July 12, 2022 at 9:27 pm

        HOw much Zanthan gum did you use?

        Reply
        • Lisa MarcAurele

          July 13, 2022 at 6:15 am

          You don't need xanthan gum in the recipe. If you do use it, you'll only need a small amount like 1 teaspoon or less.

    12. Lila

      March 05, 2020 at 9:30 am

      Could i use avocado oil instead of olive oil?

      Reply
      • Lisa MarcAurele

        March 05, 2020 at 12:31 pm

        Either oil is fine for this recipe.

        Reply
    13. Reem

      January 25, 2020 at 7:03 pm

      3 stars
      Hello,

      I just baked this bread and I use 10 eggs. For some reason it has a strange taste. It's not an eggy taste though, I'm not sure what happened.

      Thanks!

      Reem

      Reply
      • Lisa MarcAurele

        January 26, 2020 at 8:48 am

        There could be a reaction with the eggs and psyllium which can cause an ammonia taste. That's why most psyllium breads use egg whites and not yolks as the reaction is with the egg yolks.

        Reply
      • Jacy

        January 27, 2020 at 10:19 am

        5 stars
        My first loaf came out eggy but to be honest I didn't mind after eating a few slices. I like the fat the slices have high fat content while still giving good fiber. Wonderful recipe!

        Reply
    14. Audrey

      January 03, 2020 at 7:28 pm

      I have made this bread twice and both times i have clumps of psyllium husk through out, it taste good i just wish i could get it blended in better!
      It is the best bread I’ve made so far, I’m going to order a different psyllium husk powder and try that.

      Reply
      • Lisa MarcAurele

        January 04, 2020 at 8:30 am

        It sounds like you are using too much. I used whole psyllium husk, not powder. If you use powder, you'll need to use a lot less which is probably why it's clumping.

        Reply
    15. Nora

      January 01, 2020 at 6:24 am

      Turned out great thank you for this amazing bread alternative recipe
      I did follow some of the tips in the comments, I added 2tbsp of yeast and used only 8 whole eggs
      It doesn’t smell or taste eggy
      I will definitely do it again

      Reply
    16. Doc

      December 31, 2019 at 3:21 pm

      My bread turned out to be simply amazing !
      Thank you for sharing

      Reply
    17. Rashida

      October 25, 2019 at 4:55 pm

      Do I need to bring the egg whites and whole eggs to room temperature?

      Reply
      • Lisa MarcAurele

        October 25, 2019 at 8:11 pm

        I don't for this recipe.

        Reply
    18. Tammy L. Buffington

      October 06, 2019 at 5:06 pm

      Hi Lisa!! I'm confused about the eggs. How many whole eggs should I use? 8 or 10. I just want to make sure I'm using the correct amount (I don't use just egg whites). If you could please get back to me, i would greatly appreciate it.

      Thank you!!

      Tammy Buffington

      Reply
      • Lisa MarcAurele

        October 07, 2019 at 8:35 am

        It's 10 whole if using whole eggs in place of the whites.

        Reply
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