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
- ¾ cup warm water
- 1 cup coconut flour 125g
- 1 ½ teaspoons baking soda
- 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
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.
Martha
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 9×5 loaf pan instead of the 8×4. 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!
laiB
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!
Kristin
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.
Lanore Hahn
How do I adjust this if I only have psylium powder?
Lisa MarcAurele
Usually, psyllium powder is half the amount of whole husks.
JOE YABLONSKI
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
Lisa MarcAurele
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.
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.