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Want an easy low carb keto Paleo bread? Try this gluten free coconut flour psyllium husk bread recipe. It’s a tasty bread to serve with breakfast or dinner.
It’s hard to believe that I’m not completely sick of eating eggs yet.
I’m doing another egg fast this week because they really keep my eating to a minimum during the work week.
The meals are also 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 toast to dip into the egg yolks.
Psyllium low carb bread seems to be all the rage right now, so I came up with this psyllium husk bread.
The bread combines both coconut flour with psyllium husk and it’s perfect paired with my morning eggs.
I’m not really sure who started the low carb psyllium bread trend. But, one of the first breads I’ve found was Maria Emmerich’s Amazing Bread.
A lot of the low carb gluten free breads I’ve been seeing lately use only egg whites that result 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.
Well, I didn’t want to risk any of that, and I don’t have the time right now to experiment.
So, I used whole eggs in this bread like I always do. I figured the psyllium would get help cover any eggy taste.
This dough is fairly thick so I believe it could be rolled into rolls. I may also try it in donut molds to make bagels.
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 got this great 8×4 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 it’s shape and doesn’t flop around on the top.
I smoothed out the top of the dough after spreading it into the pan and gave it a rounded shape like what bread looks like after baking.
The dough did rise a bit in the oven thanks to the eggs and baking soda which are the leaveners.
I was pretty happy with how this low carb coconut flour bread came out.
It’s a tasty bread that can be enjoyed by those on gluten free and Paleo diets as well.
Coconut Flour Psyllium Husk Bread Recipe
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Coconut Flour Psyllium Husk Bread – Paleo
Recipe Video (Click on Image to Play)
Ingredients
- 6 tablespoons whole psyllium husks 27g, may want to finely grind
- 3/4 cup warm water
- 1 cup coconut flour 125g
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon sea salt
- 1 pint egg whites 2 cups (or use 8 whole eggs)
- 2 large eggs see note
- 1/2 cup olive oil
- 1/4 cup coconut oil melted
Instructions
- Preheat oven to 350°F.
- If not using silicone pan, grease or line pan with parchment paper. I used an 8×4-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 8×4 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Andrew
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
Lisa MarcAurele
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.
Randee
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!
Daniel Castro
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)
Lara Bisserier
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!
Lila
Could i use avocado oil instead of olive oil?
Lisa MarcAurele
Either oil is fine for this recipe.
Reem
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
Lisa MarcAurele
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.
Jacy
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!
Audrey
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.
Lisa MarcAurele
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.
Nora
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
Doc
My bread turned out to be simply amazing !
Thank you for sharing
Rashida
Do I need to bring the egg whites and whole eggs to room temperature?
Lisa MarcAurele
I don’t for this recipe.
Tammy L. Buffington
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
Lisa MarcAurele
It’s 10 whole if using whole eggs in place of the whites.
Deni
Am wondering why you add the comment to your ingredient list after whole psyllium husks, “may want to finely grind”? ( I only have the ground psyllium powder…so, use 3 T. ?) Thank you.
Lisa MarcAurele
I use whole husk so if you have pre-ground, the amount will likely change.
Robert
So do you finely grind your whole husks? I don’t understand why, if I have whole husks, I would want to finely grind. This is vague.
Lisa MarcAurele
You don’t have to grind the whole husks. I haven’t found that it makes much difference.
John L
Excellent keto bread recipe. Have now made this a bunch of times all with very good results. As another reviewer stated, follow the recipe instructions. This is cause and effect. If you change the recipe, you will change the results. I did add a fresh packet of yeast after reading the reviews and I have yet to have a loaf collapse. Since I’ve been asked for the recipe, I referred to Lisa’s LYC site and the YouTube video. Also wrote the recipe to pass along with the following tips:
1. Use a digital scale, an instant read thermometer, and a silicone pan. Important if you want the best results.
2. I place all dry ingredients in my largest mixing bowl and thoroughly combine with a hand mixer. All wet ingredients are combined thoroughly in a separate bowl adding the yeast after it has fully bloomed. Then I add the wet to the dry and mix until the batter forms. Separate bowls may not be necessary but works well for me.
3. Yeast is a living organism. Should be mixed in water 100 – 110 degrees to activate. Warmer water may kill the micro organisms. Measure temp at the tap and adjust to 105 degrees. I use 1 teaspoon of the coconut flour to feed the yeast. Mix immediately.
4. For best results, measure psyllium husk powder (27 g) and coconut flour (125g) by weight. Otherwise results can be inconsistent.
5. Oven temps do vary. After making this a few times, I found 55 minutes in our well-preheated 350 degree oven was the time required to achieve 185 – 190 degrees internal temp.
6. Although thus may seem daunting, recipe became very easy after making it a few times. Since it is egg based, will not be the same as the bread we all love but must avoid on keto. However, it is the best I’ve found and makes excellent sandwiches, toast, burger rolls, etc. I prefer it toasted.
Sorry this review is as long as it is but if it helps a single reader looking to add back a good bread into the keto lifestyle, it’s worth the time to me . To Lisa and all the other reviewers, thanks.
Lisa MarcAurele
Thank you so much John for taking the time to write out all those tips for the recipe. Super helpful!
Denise
He says 27 gm psyllium husk POWDER. Shouldn’t this be adjusted to reconcile to your WHOLE HUSKS?
Lisa MarcAurele
I use whole husks and 27 grams is the weight that I use when making the recipe. There also doesn’t seem to be much difference whether I grind them or not. The brand I use is Now.
John L
Great question, Denise. Wondered about this when I first tried the recipe. I have the powder and 27g turns out well for me. Perhaps because it’s measured by weight and not volume.
Raech
What’s the yeast his talking about? The dry yeast or nutritional yeast?
Lisa MarcAurele
It’s most likely nutritional as dry yeast needs sugar to work properly.
Teddy
Just curious about the nutritional facts- the fat content seems super high, and the protein seems lower than I thought it would be! Can you explain please 🙂 I’m brand new to low carb!
Lisa MarcAurele
Feel free to do your own calculations. The data is pulled from a standard food database and is best estimate.
Darell Harrison
Can I use baking powder instead of baking soda? I have tried bread recipes with baking soda and it seems there is some kind of reaction with the eggs that leaves a nasty ammonia taste and a blue green colour.
Lisa MarcAurele
You can try and use an equivalent amount of baking powder to see how it works out. You typically need more powder than soda.
Fz
Can i use all olive oil instead of combo with coconut okl?
Lisa MarcAurele
It may affect the taste and it’s properties are a little different than coconut oil. But it’s worth a try.
VICTORIA
I’D LIKE TO ADD THE FOLLOWING. I GOOGLED THE EQUIVALENCE OF PSYLLIUM HUSK TO PSYLLIUM HUSK POWDER BEING SOLD IN THE MARKETS IN GREECE AND YOU CAN HAVE PSYLLIUM HUSK POWDER FOR EXACTLY HALF THE AMOUNT OF THE HUSK SOLD IN GREECE THAT IS.
https://www.livestrong.com/article/287337-benefits-of-psyllium-husks-vs-psyllium-powder/
Lisa MarcAurele
Thanks for the tip! I thought the powder would be about half as much, but wasn’t sure.
Jax
This is excellent. I used 2 tablespoons of rising yeast for flavor in the warm water with a splash of milk to feed the yeast and 8 whole eggs. I also used butter because my kids don’t like the flavor of coconut oil. I used a hand mixer instead of a food processor and whipped the eggs for a good 5 minutes to get some extra air in the wet ingredients. I don’t really miss bread but for those that do miss it, this is a solid recipe.
Lisa MarcAurele
Great tip on whipping the eggs!
Joan C
Made first time — flavor was light dense but moist. Will try again soon. Satisfied
Roohi
Your coconut psyllium bread was test like you are eating plain baking soda and i didn’t know what to do Also it was not cooked after 60
Lisa MarcAurele
What kind of psyllium did you use? I use the Now brand whole psyllium husks.
Mimi
This is by far one of the best bread recipes. Looks like real bread.
Teresa
Oh. My. Gosh!!!!!!! This is the best low carb bread I’ve had!!!! It rose in the oven like bread and I cut it like bread and I devoured it like bread!
Smells amazing. Tastes amazing. Simple and easy to make!
I don’t have a bread pan but I did have a donut mold and I made bagels!!!! And dinner rolls!! It’s so amazing! Thank you so much for the recipe! My diabetic daughter and I are so thankful!
Lisa MarcAurele
I’m so glad the low carb bread worked out so well. I need to try it as bagels!
Renee
How long did you bake the bagels?
Marina
I made this recipe twice – same ingredients. One came came out absolutely delicious and the other very dense and eggy tasting. I can’t seem to figure out what I did wrong. The first one that came out perfect went into the loaf pan thick while the second recipe seemed more wet and mixed longer. I’d attach images but it’s not allowing me to do so.
Lisa MarcAurele
Did you by chance use different psyllium? It’s the psyllium that makes the batter thick.
Judy
Follow the recipe, people. I love this bread. I grew up on egg bagels and challah, so the firm texture and egg overtones were familiar and very tasty. In fact, I had it with veggie cream cheese and lox and was in heaven. Thank you, Lisa. I have liked all your recipes. Reliably good.
Lisa MarcAurele
Thanks for the comment Judy. Now I’m curious how bagels would turn out with this bread.
Janet
Can you use psyllium husk powder?
Lisa MarcAurele
You can, but you’ll likely need to use less.
Mary Barrett
Lisa…I’ve added a packet of instant yeast to other psyllium bread recipes right to the dry ingredients. It’s not the same as when making yeast bread, but does give it that yeast bread taste and smell. Have you ever tried this in any of your bread recipes? I will be making this bread soon into “burger rolls”., as I do miss a roll with my burgers. Thank you for all your great recipes.
Lisa MarcAurele
I haven’t tried it myself (because I always forget) but others have told me it works well to give a better taste.
Cassius
I made this and didn’t have enough eggs, so added a little extra warm water. In total i used 6 whole eggs.
It turned out pretty good. No weird smell. & tasted nice.
I sliced it after it cooled down. I have put a few slices isn the freezer as i wont eat it every day.
So now Im wondering how i should store it? how long it will last in and out of the freezer ?
Thanks 🙂
Lisa MarcAurele
It lasts a couple weeks in the fridge and several months in the freezer.
Jenny
I’ve tried making a variety of coconut flour based loaves. this is the nicest yet and I’ll be doing this again. I made it for the first time today and am now three slices down. I also used a tip which I’d seen on another keto site. I used coconut oil to grease my silicon loaf pan and put it in the freezer while preparing the ingredients. once the loaf was out, it literally came out of the container in one piece without sticking. the loaf and the greasing tip, are both amazing 🙂
Lisa MarcAurele
Thanks for sharing the tip on greasing the loaf pan and putting it in the freezer. I do grease mine with coconut oil so I’ll try putting in the freezer.
Nusrat
Would you suggest I half the powder. I really dot want to waste the ingredients.
I was also thinking of adding 1/4 cup of almonds (just blitz it up) and just use 3/4 c of coconut flour. Leave everything else the same and use 8 eggs. Would you think that would work?
Lisa
It’s hard to say without experimenting with it.
Nusrat
Ok I have a couple of questions before I try out the bread
I don’t have a stand mixer or hand mixer but have a food processor can I use that to blitz the wet ingredients first and then mix the dry ingredients and just blitz it all together hope that makes sense.
I have extra large eggs can I get away with using 8 whole extra large eggs as opposed to 10 whole large eggs
I have Now brand psyllium husk powder am I still using the 27 g or half of it since it’s the powdered form
Lisa
I used whole husks so I believe you need to use less with the powder. It should be okay with 8 eggs though it wasn’t tested that way. And a food processor will work vs. a mixer.
Gary Tarr
I dont care what all the previous commenters have posted . THE “BREAD” tastes of eggs as does every so called KETO bread recipe I have used . I am up to 10 different recipes using Almond Flour . Coconut Flour , Flax and Pysillium . ALL have a large amount of eggs or combination of eggs and egg whites …WHEN will some cook or chef ever come up with a Paleo or KETO bread recipe that doesnt taste eggy and tastes like real bread
Lisa
Have you tried the psyllium breads with just egg whites?
palesa
No
Cara
It looks lovely but gosh so many eggs, are egg cheap in the US?. Here in Australia good free range aggs are $8 a dozen so that would be a very expensive loaf of bread. I am going to substitute half the eggs for flax seeds and water and hope that it turns out ok. Then I am going to try the same combination and use some yeast as well.
Re the people using tinfoil/ aluminium foil- Please don’t- it is not a healthy action
Lisa
Eggs are really cheap here in the US and many people have their own chicken coops making it even cheaper. Psyllium does require a lot of eggs or egg whites.
Tina
I’ve tried this recipe and my loaf turned out great. People should buy a carton of egg beaters, I bought what Sam’s sell. They are egg whites and come in a pint box. Nothing easier or cheaper. I normally do not comment, but reading some of the remarks….. I am not a baker or chef but if you follow the recipe, it usually will turn out. If eggs are too expensive, try a different bread recipe.
Laura Bantock
I wish I had read all the comments before I threw it together. I did note that there was no baking powder mentioned as an ingredient but I added a tsp despite this. Yet people refer to it in the comments??? I used 8 full eggs and didn’t grind the psyllium to a fine powder, although it was already granular and had been ground. It’s all in the oven now, so don’t know how it will turn out. I am also confused about the egg situation…perhaps the addition of the baking powder will help it rise….
Lisa
I used 8 eggs plus the 2 eggs in the original recipe. But, I find the bread is a little lighter when using egg whites and many prefer it that way.
Vanessa
Thanks for sharing! I had never head of those husks before!
Meredith
This is now my go-to keto bread. I make two loaves a week. The above comments have helped me make a really quality loaf! So if you want to know a few tricks, here is what makes it perfect:
Whip the eggs (2) and egg whites (8) in a stand mixer (or with an electric hand mixer) for four minutes. Add 1/2 cup melted butter and 2tbsp oil and 1.5 tsp apple cider vinegar and the warm water. Mix ALL the dry ingredients together in a separate bowl. I use 1.5 tsp soda, .5 tsp powder, and add two packets stevia to eliminate any eggy flavour. Mix well and the batter will be runny. Use parchment handles in your loaf pan and bake at fifty minutes. Metal works better than glass. Wish I could share a picture of this amazing bread. Thank you so much for this recipe!!!
Lisa
Thanks so much for sharing!
jenny L
hi! what is the .5 tsp powder to which you refer? Psyllium? Thanks!!
Lisa MarcAurele
I think it’s baking powder.
Elen
Does the 1/2 cup butter replace the coconut oil in the original recipe? Rather, do all the listed wet ingredients in your comment replace the original wet ingredients and the dry remain the same, with the addition of baking powder, stevia, apple cider vinegar.
Lisa MarcAurele
1/2 cup butter can replace the olive oil or the coconut oil and 1/4 cup of the olive oil.
Deneen
I made this with the 2 separate bowl method and it worked beautifully. The reason why it may need to be cooked longer for some in order to not collapse may be altitude. I live at sea level and 60 min was perfect. The bread is quite dense, sort of like sponge cake, tastes nice. Thank you.
Beth
I am confused by the recipe. Step 3 says add everything to the food processor. Then Step 4 says to add the Psyllium mixture. What is the psyllium mixture? I think you made changes to the process and step 4 should be removed. Is that correct?
Lisa
Thanks for catching that. Yes! At first, I combined the psyllium and water to form a gel, but it turned out that was not necessary.
Kim
This bread turned out delicious. I did premix the psyllium husk with warm water so it could expand and quickly realized hand mixing it into the rest of the ingredients wasn’t working. I switched over to my kitchen aid mixer and it incorporated nicely. I can see this recipe can easily be turned into a sweet bread as well. Great texture and taste. Thank you.
Lisa
Good tip!
Loti
I tried this recipe today and it came out of the oven looking like a beautiful loaf of bread. While cooling it collapsed. This happen every time I try any psyllium husk recipe. What am I doing wrong?
Lisa
It sounds like you are not baking long enough. Some people have had success taking the temperature of the loaf. Also, if you get a big hole in the middle, you may be overmixing.
Joey
6 Tablespoons ain’t 27g. Do you mean teaspoons? Or is it more like 90g psyllium?
Lisa
It’s 6 tablespoons of whole husk and that’s what I got for a weight measurement on the scale.
Olajumoke
Hi Lisa, thanks so much for your recipe. I had a very good result-smell and the golden brown look.
However, after a few seconds from the oven, I noticed the bread collapsed from the crack at the top.
I used viva naturals psyllium husk powder, my homemade coconut powder, warm water, egg whites from 8 medium sized eggs, 2 full eggs, added strawbeŕry flavour, 2 sachets of stevia, olive oil, my homemade coconut oil, baking soda and of course, I greased my pan with butter.
The taste was not too bad only for the soapy feel.
Please where did I get it wrong? Is there a particular baking powder that ought to have been used?
I am pretty much confused.
Lisa
Is your homemade coconut powder de-fatted like regular coconut flour? That could be the issue.
Nancy Shaw
When i mix the water with the psyllium it didn’t mix well when combine with the other ingredients. So 2nd time i added it to the dry then mix everything together. It turned out great. Has an odd flavor and smell but otherwise makes great French Toasts! I’ll use only egg whites next time to see if that gets rid of odd smell and taste.
Lisa
The odd smell is from the yolks. I agree that there’s no need to mix the psyllium with water first. Better to just combine dry and then add in wet.
Amber
I would suggest editing your recipe, so the next person doesn’t waste their ingredients by having chunks of psyllium. It is very disappointing.
Lisa
It could be the food processor that others are using so I’ve adjusted the recipe so that all ingredients are pulsed together rather than make a psyllium gel first.
Harsh Kabra
At what stage do you need to add warm water to to mixture of dry ingredients + eggs + oils? Or just use regular room temperature water or no need to use water at all.
Because if warm water is added to to mixture when there are eggs, it may cook them.
Lisa
The warm water is added to the psyllium. I usually let it sit for a bit. The water isn’t warm enough to cook eggs.
Renuka
How many egg whites in a pint of egg whites??
Writing in from India, where we don’t use thus system. Plus, how many eggs in a carton? Here we have 6. Same there??
Lisa
A carton of eggs is either 6 or 12, but typically in the US it’s 12. A pint is roughly 8 egg whites.
harsh vardhan kabra
8 eggs whites would be = 1 cup (240 ml) or 1/2 a pint. 1 pint = 2 cups (480 ml). There is no way 8 eggs whites = 1 pint.
So which one is it? Does the recipe require 8 eggs whites or 1 pint. I myself am curious to know before I try the recipe.
Request you to be a little more thorough with the recipes and quantities as a lot of people from different parts of the world (using metric measuring method) use your recipes and its could lead a lot wastage if the conversions are done right, as baking does require precise measurements.
Lisa
It’s a conversion from 8 WHOLE eggs, not just the whites.
Harsh Kabra
OKAY, so does this recipe require eggs whites from 8 eggs or 1 pint of egg whites (approx. 480 ml).
Lisa
Either works, but I like it best with the egg whites.
harsh vardhan kabra
Okay, so a I’m little confused here.
I too want to use egg whites to make it a lighter bread and avoid the eggy taste.
Should I use 8 egg whites(240ml) OR 1 pint of egg whites(480ml)?
Because 8 egg whites cannot be equal to 1 pint of egg whites.
I don’t want to mess up the recipe as I don’t know what exact quantity to use.
Lisa
It’s either 8 whole eggs or a carton of whites. The eggy taste comes from the whites too, but it’s not as strong without the yolks.