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
Coconut Flour Psyllium Husk Bread - Paleo
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
Nutrition
Additional Info
- Net Carbs 1.9g
- % Carbs: 5.5%
- % Protein: 8.6%
- % Fat: 85.9%
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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.
Teresa says
April 3, 2019 at 10:52 pmOh. 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 says
April 4, 2019 at 7:15 amI’m so glad the low carb bread worked out so well. I need to try it as bagels!
Marina says
January 31, 2019 at 2:59 pmI 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 says
January 31, 2019 at 3:21 pmDid you by chance use different psyllium? It’s the psyllium that makes the batter thick.
Judy says
January 29, 2019 at 3:37 pmFollow 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 says
January 29, 2019 at 7:13 pmThanks for the comment Judy. Now I’m curious how bagels would turn out with this bread.
Mary Barrett says
January 23, 2019 at 3:34 pmLisa…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 says
January 23, 2019 at 3:59 pmI haven’t tried it myself (because I always forget) but others have told me it works well to give a better taste.
Cassius says
January 14, 2019 at 1:51 pmI 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 says
January 14, 2019 at 2:38 pmIt lasts a couple weeks in the fridge and several months in the freezer.
Jenny says
January 2, 2019 at 2:16 pmI’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 says
January 3, 2019 at 9:40 amThanks 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 says
October 22, 2018 at 11:38 amWould 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 says
October 23, 2018 at 7:37 amIt’s hard to say without experimenting with it.
Nusrat says
October 21, 2018 at 11:58 amOk 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 says
October 22, 2018 at 6:51 amI 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 says
September 7, 2018 at 10:50 pmI 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 says
September 8, 2018 at 6:38 amHave you tried the psyllium breads with just egg whites?
palesa says
November 17, 2018 at 1:03 amNo
Cara says
July 26, 2018 at 7:40 amIt 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 says
July 26, 2018 at 9:18 amEggs 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 says
July 28, 2018 at 3:52 pmI’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 says
May 9, 2018 at 3:15 pmI 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 says
May 10, 2018 at 6:45 amI 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 says
May 1, 2018 at 10:37 amThanks for sharing! I had never head of those husks before!
Meredith says
April 24, 2018 at 6:08 pmThis 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 says
April 25, 2018 at 6:42 amThanks so much for sharing!
jenny L says
January 31, 2019 at 11:09 amhi! what is the .5 tsp powder to which you refer? Psyllium? Thanks!!
Lisa MarcAurele says
January 31, 2019 at 3:17 pmI think it’s baking powder.
Elen says
June 13, 2019 at 2:41 pmDoes 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 says
June 14, 2019 at 7:37 pm1/2 cup butter can replace the olive oil or the coconut oil and 1/4 cup of the olive oil.
Deneen says
April 6, 2018 at 2:17 pmI 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 says
March 24, 2018 at 9:41 amI 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 says
March 24, 2018 at 2:25 pmThanks 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 says
February 11, 2018 at 11:22 amThis 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 says
February 11, 2018 at 12:06 pmGood tip!
Loti says
February 9, 2018 at 2:52 pmI 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 says
February 9, 2018 at 3:16 pmIt 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 says
January 31, 2018 at 3:59 am6 Tablespoons ain’t 27g. Do you mean teaspoons? Or is it more like 90g psyllium?
Lisa says
January 31, 2018 at 4:12 amIt’s 6 tablespoons of whole husk and that’s what I got for a weight measurement on the scale.
Olajumoke says
January 2, 2018 at 7:34 pmHi 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 says
January 2, 2018 at 8:33 pmIs your homemade coconut powder de-fatted like regular coconut flour? That could be the issue.
Nancy Shaw says
November 22, 2017 at 6:42 amWhen 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 says
November 23, 2017 at 5:56 amThe 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 says
February 4, 2018 at 6:08 pmI would suggest editing your recipe, so the next person doesn’t waste their ingredients by having chunks of psyllium. It is very disappointing.
Lisa says
February 5, 2018 at 5:50 amIt 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 says
February 20, 2018 at 2:01 amAt 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 says
February 20, 2018 at 6:00 amThe 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 says
November 17, 2017 at 5:51 amHow 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 says
November 17, 2017 at 2:59 pmA 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 says
January 28, 2018 at 7:54 am8 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 says
January 28, 2018 at 5:35 pmIt’s a conversion from 8 WHOLE eggs, not just the whites.
Harsh Kabra says
January 29, 2018 at 5:23 amOKAY, so does this recipe require eggs whites from 8 eggs or 1 pint of egg whites (approx. 480 ml).
Lisa says
January 29, 2018 at 6:22 amEither works, but I like it best with the egg whites.
harsh vardhan kabra says
January 30, 2018 at 2:11 amOkay, 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 says
January 30, 2018 at 7:09 amIt’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.