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Coconut Flour Psyllium Husk Bread – Paleo

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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.

Low carb Paleo coconut flour psyllium bread recipe

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 coconut flour with psyllium husk bread that is perfect with my morning eggs.

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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.

Low carb Paleo coconut flour psyllium bread dough

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 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 rid of the eggy taste which it does.

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. It’s not a light bread, but somewhat dense. The psyllium adds a nice texture and covers up the taste of the coconut flour and eggs.

Low carb Paleo coconut flour psyllium bread dough in pan

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.

Paleo low carb coconut flour psyllium bread

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 psyllium husk bread came out. It’s a tasty bread that can be enjoyed by those on gluten free and Paleo diets as well.

Paleo low carb coconut flour psyllium bread recipe

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.
Paleo low carb coconut flour psyllium bread recipe
4.23 from 31 votes
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Coconut Flour Psyllium Husk Bread - Paleo

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.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 15 slices
Calories 127 kcal
Author Lisa | Low Carb Yum

Ingredients

  • 6 tablespoons 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

  1. Preheat oven to 350°F.
  2. If not using silicone pan, grease or line pan with parchment paper. I used an 8x4-in pan.
  3. Mix psyllium and water in small bowl, set aside. It should form a gel after sitting for a bit.

  4. Dump remaining 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.

  5. Add psyllium mixture into food processor and pulse until mixed in. Or, add into mixing bowl and blend with electric mixer.
  6. Spread batter into 8x4 loaf pan. Smooth top.
  7. Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.
  8. Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.

Recipe 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.

Nutrition per slice: 1.9g net carbs

Nutrition Facts
Coconut Flour Psyllium Husk Bread - Paleo
Amount Per Serving
Calories 127 Calories from Fat 120
% Daily Value*
Total Fat 13.3g 20%
Sodium 243mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 4.1g 16%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Hi Lisa!
    This bread is great! I made it few times and I made it always with whole eggs, but unfortunately I forgot how many eggs I used. Can you please tell me the exact number of whole eggs? Thank you for your perfect recepies!

    Reply

  2. My loaf rose nicely in the oven, but fell while cooling. I left it alone once I set it on the counter. Should I try more baking powder? Tastes great, though.

    Reply

    • It may not have been fully cooked if it fell a lot after baking. The loaf should drop a little, but it’s not a drastic drop.

      Reply

  3. The bread was delicious. I used whole eggs and the taste was fine, in my opinion. The first time I used a glass baking dish because I do not have a metal loaf pan. It didn’t rise much. The second time I lined the loaf pan with foil. It rose in the oven, but fell while cooling. I took it out of the loaf pan by the excess foil. The next time I will leave it alone. Even when it didn’t rise it tasted great, and I made mini sandwiches. I wouldn’t mind substituting egg white. How does that affect the final product?

    Reply

  6. será así..? o lleva tanta cantidad de psyllium..? Espero puedas aclararme esta duda. UN saludo

    Reply

  7. hola Lisa,

    muchas gracias por tu receta, la hice esta semana que pasó, solo, que creo tiene un error en las cantidades, no soy experta, pero, siguo blog de comida, por eso me atreví.
    En mi pan he puesto:
    6 cucharadas sopera colmada de harina de coco.
    1 cucharada sopera colmada de psyllium.
    El resto de ingredientes idem.
    Gracias

    Reply

    • It may work with 6 tablespoons of coconut flour and 1 tablespoon of psyllium powder as well. I’d have to give that a try.

      Reply

  8. Hi…Made this bread today for the first time…well this is how it all went…Put everything in the food processor , won’t turn on…took it apart three times nope no go…so scraped it all out put it in the Blender, well the ingreidents were too thick almost burnt out the motor on the blender so scraped it all out and dumped in in my mixer and beat it for 5 min…then put it in the oven with no hope really it turning out after all this…but it did turn out rose just fine and tastes awesome Thank you for the reciepe…will make it again but I’ll just go with the mixer…LOL

    Reply

  9. This recipe was easy to follow; I read everyone’s comments and decided to use all egg whites from a carton, and use electric beaters. It’s a good thing because the psyllium gelled as soon as it hit the water. Everything went as described, and the bread rose almost double in height. I baked it the full time and it was beautifully brown. I had read somewhere one way to keep the loaf from falling in the middle while cooling is to lift it out of the pan by its parchment “handles” (also keeps it from sweating) and rotate laying it on its sides for a few minutes each the first 10 minutes. That worked perfectly. When it was cool, I cut a piece and it tasted very much like eggs. Is this to be expected?

    Reply

  10. Hey. I just tried your recipe and it was good, but I think next one will be great, i must work on the quantities more.

    One small request, can you provide the quantity of the ingredients in grams (for those where you use cup)?

    Thank you.

    Reply

    • Sorry for jumping in here. I can’t find the “leave a comment” tab.

      I had enjoy this recipe for a couple of months until yesterday when I switched to Red Mill’s Organic Coconut flour and Gluten Free Baking soda.

      I doubled up on the baking soda as I usually do for a fluffier feel but it turned out bitter and had a strong ammonia smell.

      Even when I made a second loaf with 1 1/2tsp baking soda, the ammonia smell was there.

      Anyone with similar experience?

      Reply

        • Mystery solved:
          I had been using baking powder all the while and got baking SODA by mistake and it killed the bread.

          I re-read your recipe and it said baking soda. Any typo error on that?

          Reply

          • Baking powder will do better, but I typically use soda for paleo as many commercial baking powders have less than desirable ingredients.

      • I too can’t find the comment box. Question? I loved the bread but my psyllium husk did not gel it clumped? Water too warm maybe? It did not rising really high for a sandwich. Any suggestions? Thanks.

        Reply

      • Ugh, I got the ammonia bread with mine too, I had to throw it all out. So. Gross. I followed the recipe to a tee

        Reply

        • There’s a note mentioning that. You can get it if you mix too many egg yolks with psyllium. Therefore, I recommend using one carton of egg whites and two whole eggs.

          Reply

    • You should be able to use psyllium eggs which are basically just a gel made with mixing psyllium into water. It’s like 2 tablespoons water and 1 tablespoon psyllium for each egg.

      Reply

  12. I’m making a loaf today. I measured out 6 Tbsp psyllium but it weighed 50+ grams. So should I stick with whatever measurement weighs 27grams? Looking forward to tasting it. .

    Reply

  13. I tried this last night with half of the recipe and it turned out great! At first I thought it would give too strong olive oil smell but when done baking, it’s just giving nice aroma all over the kitchen. The texture is quite heavy but definitely satisfy my bread-need 👏👏

    Reply

  14. I followed the recipe, but I used grounded psyllium instead.. I didn´t actually form a “gel” with the water… and when i mixed with the rest of the ingredients, I don´t know what kind of consistency it should have, but I didn’t look like a batter al all. I when I put the batter in the mold, I had to push it to make the pieces of batter get together.. I just took a look at it in the oven and I hasn´t risen at all..
    No idea about the taste…

    Reply

  16. Can I use desiccated coconut instead coconut flour? I can’t find coconut flour and they only sell desicated coconut.

    Reply

  17. I’ve just taken a loaf out of the oven and it rose almost double in height but is slowly dropping. I didn’t have a full cup of coconut flour (maybe 3/4 cup) so added about 1/2 cup brown rice flour. I ground the psyllium husks into a fine flour (used 30grams or so) and it clumped like crazy when I added the water but it mixed into the other ingredients in the magimix. It tastes great for gluten free although slightly gritty. . Thanks for the recipe.

    Reply

  19. Just had my first piece of this bread. The texture is wonderful. The taste is very good. I think I would just add the p.husk with all the other dry ingredients as even with a food processor it did not mix 100%. Thanks for the recipe. Will be making this on a regualr basis!

    Reply

  21. Hi Lisa! Some of the comments speak of adding vinegar or lemon juice. I did not see either of those in your ingredients list. Does your recipe require vinegar or lemon juice? If so, how much?

    Reply

  22. I just put it in the oven. I am so excited. My bread is a bit different because I bought a grounded Psyllium Husk but I hope it will be ok 😊

    Reply

  25. I made this tonight and came out looking just like your picture, I was very pleased. I may have overdone the salt a bit but not enough to object to. I used an electric hand blender and had real trouble getting the psyllium gel to mix in (I bought finely ground so had no choice but to go with that). Nevertheless, with a bit of manual hand mixing as well, it has worked a treat.
    So thank you very much indeed!
    Just one question, there is no mention of vinegar or lemon juice yet there is in the comments, I didn’t add any but wondering if I should have?
    Thanks again Lisa, invaluable contribution to my menu!

    Reply

  26. So easy a husband can do it. I misread the recipe and added 1.5 tablespoons of baking soda and the bread still came out edible. That’s my kind of recipe. It’s very good with my strawberry psyllium jelly. Thanks for the recipe!

    Reply

    • I just made it and it’s like eating sand? I have used 100% psyllium husk. Even when i added the little amount of fluid it became as hard as a rock and i added some more water. It doesn’t look anything like the above. It has risen enormously but collapsed completely when taken out of the oven. What went wrong?
      Monique from the Netherlands

      Reply

      • There may be a difference in the ingredients. It tough to determine without more info. The brand of psyllium I used was Now brand which likely isn’t available in your area.

        Reply

  30. I followed the ingredients and recipe exactly and made it in my bread maker. Unfortunately this turned out to be the most awful tasting bread I’ve ever had. First time I tried it I was trying to convince myself it was ok and edible. The second time the taste actually made me feel sick. Quite surprising how this recipe is so high in the Google ranks.

    Reply

  31. Hi Lisa, The husk gelled to a big glob that just refuses to be evenly incorporated with the rest of the ingredients. Is that normal? I’m a husk-newb 🙂

    Reply

    • Psyllium is a bit difficult to work with. Yours may have sat too long or the water may not have been the right temperature. But, it should process into the other ingredients using the food processor blade.

      Reply

      • I made this with few adaptions and it was GORGEOUS! I definitely recommend it, although I had egg whites spare from ice cream so I used 4 whites and 3 full with a tablespoon apple cider vinegar, but I doubt it is much different 🙂 The psyllium husk incorporated in my cheap processor in seconds so it probably was left too long 🙂 Hope this helps!

        Reply

    • Hello there,
      what I did was mix the psyllium husk powder first with the olive oil and add it to the rest of the batter just before putting it to bake and there was no clump whatsoever! I now use more than double of indicated psyllium (2 whole tablespoons).
      I love this keto bread!

      Reply

  32. Hey Lisa! How could I alter the recipe such that the fat content is lower? Could I omit the olive oil and lower the coconut oil used? 🙂 and substitute it with applesauce or what not?

    Reply

  33. I tried with 50g coconut flour+75g whey protein isolate to keep the carbs even lower. (My type1 diabetic son wants a bread that needs no insuline injections) It looks&smells delicious, but it’s still too hot to cut! The dough wasn’t thick enough to make rolls, though. Thanks for the recepie, ang spring greetings from Finland!

    Reply

  35. Lisa I apologize for the name blunder. I have been at so maNY keto/low carb websites for bread recipes that I got confused.

    Update on the bread

    It didn’t rise as much I am assuming because of the pan difference. It was a little crumbly but I did not let it cool completely before I sliced it my fault.

    It had a weird after taste little bit soapy maybe the baking soda and the lower half of the entire bread was a different color maybe the psyllium husk. Oh it does not taste eggy.

    Any insights??

    Reply

    • I’m not sure about the bread results. Did you make sure the psyllium mix sat to thicken? It sounds like the ingredients didn’t get completely incorporated and something sank to the bottom.

      Reply

  36. Hello Maria

    This is the first time I am trying my hand at baking. The loaf is cooling so I am keeping my fingers crossed. It does smell eggy in the kitchen. I used extra large eggs as you did not mention the size and that is all I had on hand. I am hoping that will not throw the flavor off. I also used a 9×5 loaf pan. Does the flavor get more mellow as the day goes by meaning freshly baked vs day old bread??

    Thank you will update on the flavor

    Reply

  37. I made the bread yesterday and it turned out really well, had a nice chewy texture and looked like on the pictures. I used psyllium husk powder and because i don’t have a food processor, I used a small blender. Had to add 2 cups of water and added 6 tablespoons of vinegar. Tastes good toasted. Thanks for sharing!

    Reply

  39. I used psyllium “flour” and substituted butter, cream and powdered buttermilk for the oil, then added a little collagen to the mix with the eggs and water. This mix made wonderful Christmas dinner rolls with a sourdough type of flavor. They came out dense, but the kids and invited company liked them, and I was happy to have a low carb alternative to regular bread rolls. I’ll be making these again. Thanks for sharing your recipe.

    Reply

  40. Just wanted to say that I tried this and it’s great! I eat a primal keto diet, and I love that each slice of this bread comes out to one effective carb after you subtract the fiber. It’s very neutral in flavor too. I can see lots of room to play with spices with this recipe! Thank you for sharing it! Oh, one more thing in case anyone is wondering: It also freezes well. I baked up a loaf and froze half of it. After defrosting overnight in the refrigerator, it was good as new! I also toast each slice before I eat them. I think it gives it a nicer texture and dries up any excess moisture.

    Reply

  41. New to Paleo and after about 2 months, both hubby & I are losing weight and feeling great! Love all the recipes here and love the variety they bring. Having missed bread for sandwiches, etc, we were looking for a good basic recipe to become our new bread staple. This one tastes OK, but it didn’t rise much (I used the 8X4 size pan). Also, next time I make it, I’ll blend the psyllium ‘gel’ in with wet ingredients first then add dry as mine didn’t all get pulsed in & we found a few little clumps of dark brown gel. Overall flavor was unexceptional so for better flavor, I’m also gonna try butter or ghee in place of half the oil and add a Tbs of honey. Does anyone see problems with this?

    Reply

    • I haven’t had repeatable success with psyllium husk. I believe one thing is to make sure you don’t overprocess for the best rise. You should just mix until blended.

      Reply

  42. I have quite a bit of psyllium in the form of Metamucil and the generic of the same. I’d like to use it up somehow. Could I use it in place of the psyllium in the recipe?

    Reply

  43. This is the best low carb bread I have tasted!!. In the past my coconut flour bread would always deflate. Beside that it would be gummy inside. I think the secret is using the food processor. I have made two loaves already. The second one I made today, I substituted grass fed butter for the olive oil. I also added a tablespoon of caraway seeds. It smells and tastes like buttery rye bread. My husband also loves it!

    Reply

  44. I tried making the bread with powdered pysllium from Now brands and it turned into a glob and wouldn’t mix in when I put it all in the food processor so unfortunately had to throw it away. I wonder if you have to use whole instead?

    Reply

  45. Do I need to use a bread maker for this? Normal oven to bake? Can I use blender for the mix and pulse instead of food processor? Thanks!

    Reply

    • No bread maker is used. It’s baked in a regular oven. It’s a very thick dough so if you don’t have a food processor, I’d recommend using an electric mixer instead of a blender. I just don’t think it will mix well in a blender because you typically need a thinner wet mix.

      Reply

  46. I made this bread and it turned out just like your pictures. Unfortunately I find it has an unpleasant smell and taste, and I don’t know what I’m going to do with it! I think there are much nicer low carb bread recipes out there.

    Reply

    • I’m sorry you didn’t get the same results. I’ve read that egg yolks can cause an unpleasant taste. I did not get that bad taste, but will bake the bread again using only egg whites to see if it helps. Also, some grind the husks to a fine powder, but I chose to leave them whole. I’m going to rework the recipe and see if I can get it to provide better results overall. Thank you for letting me know as I did not have that issue. I did use high quality eggs, but not sure if that mattered.

      Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a part-time blogger, full-time engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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