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.
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.
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 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 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.
You will need egg whites and whole eggs to emulsify all the ingredients and make it rise without tasting too eggy.
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.
- 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.
Here's how to make bread from psyllium husk powder so it tastes just like wheat bread.
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.
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.
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.
️ 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.
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.
Before we get to the printable recipe card, here are some questions people often ask about this psyllium husk bread recipe.
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.
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.
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.
No, you cannot substitute almond flour for psyllium husk powder or coconut flour in this keto bread.
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.
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Coconut Flour Psyllium Husk Bread - Paleo
- 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
© 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.
I made this bread 2 days ago and I am quite happy with it. Simple easy to find ingredients and I dumped it all in my Ninja blender and poured it in the pan, so it could not have been easier! I've had it plain with butter and toasted as an open faced sandwich. Thanks for this! It's the best bread I've made so far (15 years of keto!) and I'll be making it often.
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!!!
I loved this bread. will make again with additional spices like garlic and onion powder..Thyme..will experiment to add flavor. I used the egg whites recipe with 2 eggs. Had to watch closely for firmness so it was firm enough and golden brown. When done after it cooled ..I tried some with cream cheese and was very pleased.!!!
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.
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.
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.
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!
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!
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.
How do I adjust this if I only have psylium powder?
Usually, psyllium powder is half the amount of whole husks.
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??
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.
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!
If you use whole eggs, you can get an ammonia smell. It's best to use all egg whites.
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
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.
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!
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)
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!
HOw much Zanthan gum did you use?
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.
Could i use avocado oil instead of olive oil?
Either oil is fine for this recipe.
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.
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.
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!
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.
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.
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
My bread turned out to be simply amazing !
Thank you for sharing
Do I need to bring the egg whites and whole eggs to room temperature?
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.
It's 10 whole if using whole eggs in place of the whites.