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.
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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
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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 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
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Nutrition
Additional Info
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.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Rashida says
Do I need to bring the egg whites and whole eggs to room temperature?
Lisa MarcAurele says
I don’t for this recipe.
Tammy L. Buffington says
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 says
It’s 10 whole if using whole eggs in place of the whites.
Deni says
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 says
I use whole husk so if you have pre-ground, the amount will likely change.
Robert says
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 says
You don’t have to grind the whole husks. I haven’t found that it makes much difference.
John L says
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 says
Thank you so much John for taking the time to write out all those tips for the recipe. Super helpful!
Denise says
He says 27 gm psyllium husk POWDER. Shouldn’t this be adjusted to reconcile to your WHOLE HUSKS?
Lisa MarcAurele says
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 says
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.
Teddy says
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 says
Feel free to do your own calculations. The data is pulled from a standard food database and is best estimate.
Darell Harrison says
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 says
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 says
Can i use all olive oil instead of combo with coconut okl?
Lisa MarcAurele says
It may affect the taste and it’s properties are a little different than coconut oil. But it’s worth a try.
Jax says
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 says
Great tip on whipping the eggs!
Joan C says
Made first time — flavor was light dense but moist. Will try again soon. Satisfied
Roohi says
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 says
What kind of psyllium did you use? I use the Now brand whole psyllium husks.
Mimi says
This is by far one of the best bread recipes. Looks like real bread.
Teresa says
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 says
I’m so glad the low carb bread worked out so well. I need to try it as bagels!
Marina says
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 says
Did you by chance use different psyllium? It’s the psyllium that makes the batter thick.
Judy says
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 says
Thanks for the comment Judy. Now I’m curious how bagels would turn out with this bread.
Janet says
Can you use psyllium husk powder?
Lisa MarcAurele says
You can, but you’ll likely need to use less.
Mary Barrett says
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 says
I haven’t tried it myself (because I always forget) but others have told me it works well to give a better taste.
Cassius says
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 says
It lasts a couple weeks in the fridge and several months in the freezer.
Jenny says
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 says
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 says
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 says
It’s hard to say without experimenting with it.
Nusrat says
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 says
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 says
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 says
Have you tried the psyllium breads with just egg whites?
palesa says
No
Cara says
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 says
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 says
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 says
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 says
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 says
Thanks for sharing! I had never head of those husks before!
Meredith says
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 says
Thanks so much for sharing!
jenny L says
hi! what is the .5 tsp powder to which you refer? Psyllium? Thanks!!
Lisa MarcAurele says
I think it’s baking powder.
Elen says
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 says
1/2 cup butter can replace the olive oil or the coconut oil and 1/4 cup of the olive oil.
Deneen says
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 says
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 says
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 says
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 says
Good tip!
Loti says
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 says
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 says
6 Tablespoons ain’t 27g. Do you mean teaspoons? Or is it more like 90g psyllium?
Lisa says
It’s 6 tablespoons of whole husk and that’s what I got for a weight measurement on the scale.
Olajumoke says
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 says
Is your homemade coconut powder de-fatted like regular coconut flour? That could be the issue.
Nancy Shaw says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
It’s a conversion from 8 WHOLE eggs, not just the whites.
Harsh Kabra says
OKAY, so does this recipe require eggs whites from 8 eggs or 1 pint of egg whites (approx. 480 ml).
Lisa says
Either works, but I like it best with the egg whites.
harsh vardhan kabra says
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 says
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.
Angel says
I only have a hand mixer. But it is a pretty high powered one. However my psyllium gel didn’t evenly disperse into the dough no matter how intensely I beat it. It baked up with bits of psyllium globs throughout the loaf which gave it an odd metallic taste. Is it possible to whisk the psyllium into the dry ingredients and mix?
Lisa says
You should be able to mix the psyllium with the dry ingredients.
Andrea says
Is there any way to make this without psyllium?
Lisa says
Unfortunately, it’s a psyllium bread so a lot of other changes would be needed.
Alwayssnowy says
I tried this and unfortunately it just turned out awful 🙁 It had a weird grey color with specks of darker grey and yellow. The taste and texture were so offputting I could barely get through one slice. I’m super disappointed since the psyllium was expensive and I had to order it online, no local stores carry it. Also wasted nearly a whole carton of eggs.
Lisa says
It was a reaction with the eggs. That can happen which is why I recommend using all or mainly egg whites.
DAS says
If you opt for whole eggs and not egg whites, it would be 8 whole eggs. Do you then add an extra 2 whole eggs since the recipe lists them, too. Sorry.
Lisa says
You do add in 2 extra eggs.
Yams1983 says
For a recipe thats almost calls for a whole dang carton of eggs, I didn’t want to waste the yolks. So I used the whole egg. For once I finally found a great keto bread recipe but it smelled like Amonia or Old Urine. I was quite Pissed (No pun intended) about it, as I didn’t want to throw it away. I should have taken the warning. Next time I will surely use the egg whites and save the yolks for Hollondaise sauce for my Eggs Benidict. The bread tastes great! I used Evoo and 1/4c Crisco on hand. Here’s a baking tip: when done baking turn oven off crack it open for 10 minutes, open all the way for another 10, pull out pan and then pull out bread onto a cookie rack without parchment and let it dry 1 hour. It will evaporate any excess moisture and make a fine piece of toast in toaster!! It never collapsed. Thanks for sharing.
Lisa says
I just buy a carton of egg whites and throw in a couple whole eggs to make up the difference. A few yolks added in doesn’t seem to give the ammonia smell for me.
Branka says
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!
Lisa says
I believe it was like 10 eggs total. I updated the recipe.
Sandra says
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.
Lisa says
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.
Sandra Follansbee says
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?
Lisa says
I like the taste much better using egg whites. You can see the egg white version on the low carb rolls post here.
Senthilvel says
Made them as buns and used for burgers. YUMM!
Thanks.
Lisa says
What a fantastic idea!
Julie Ellerbee says
Can you tell me whether or not you can freeze the bread?
Lisa says
I’ve frozen it without issue.
Cecilia says
será así..? o lleva tanta cantidad de psyllium..? Espero puedas aclararme esta duda. UN saludo
Lisa says
I did use 6 tablespoons of the husks, but you may be able to reduce the amount.
Cecilia says
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
Lisa says
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.
belle Boutilier says
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
Lisa says
The psyllium gel can get pretty thick. I’ll add the mixer method into the recipe card since it worked out well for you.
Suze says
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?
Lisa says
It shouldn’t taste like egg if you used all egg whites. That typically gets rid of the eggy taste.
Alexandru Patrascu says
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.
Lisa says
I’m sorry. Using weights is something I need to get better at.
Alexandru Patrascu says
I found a tablespoon – cup conversion here http://www.tablespoon.com/posts/tablespoon-conversions-tablespoons-in-cups/bdf92edc-7542-4af5-8d55-6bd11ef77101 , and I used 8 tablespoons for 1/2 cup olive oil and 4 tablespoons for 1/4 cup coconut oil melted. And it was around 60grams of coconut melted and 100 grams of olive oil.
What do you think? Were this the right amounts ?
Thank you.
Lisa says
Those amounts are about what I get.
Liang Siah POH says
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?
Lisa says
Sometimes, there can be a reaction with the eggs. To get rid of it, you’ll need to use all egg whites.
Liang Siah POH says
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?
Lisa says
Baking powder will do better, but I typically use soda for paleo as many commercial baking powders have less than desirable ingredients.
Toyin says
Hi Lisa,
Thanks for sharing this recipe. I tried it today but my bread is still soft and mushy after more than 2hours at 350. Is there something I did wrong? I followed the recipe but added ground cinnamon and nutmeg for flavour. I also used coconut oil instead of olive oil and just 3 eggs. Could that have stopped it from cooking? Its still undone.
Lisa says
You need to use 10 eggs total as stated in the recipe (or use the egg whites).
Roseann says
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.
Robyn says
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
Lisa says
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.
BObbie says
Just made this bread and it came out great but it has a weird aftertaste don’t know if it’s the Sicilian husk, but it has a with good texture like regular bread I also use the vegetable or oil Coconut oil and six eggs
Lisa says
I’m not sure. It could be either the husk or possibly the eggs?
Pino says
Hello
two questions:
any substitute for eggs?
have you ever tried to combine psyllium husks with rice flour?
Thank you
Lisa says
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.
Gail M says
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. .
Lisa says
I’d stick to weight just to be safe.
Pat says
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 ??
Lisa says
So glad it worked out!
Jennifer says
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…
Lisa says
I did use whole psyllium (Now brand). Sounds like there is a difference in the psyllium.
Tira says
Thank you, this was delicious!
Lisa says
You’re welcome Tira!
Mia says
Can I use desiccated coconut instead coconut flour? I can’t find coconut flour and they only sell desicated coconut.
Lisa says
It’s not the same. I believe coconut flour is defatted some.
Poh says
I discovered mistake that you could, thinking they are the same thing, pulsing the desiccated coconut to get a finer flour.
You will have to cut out the oils and just used 2 Tbsp of olive oil and I also up the baking powder to 3 tsp and a dash of Apple Cider Vinegar.
It’s got fluffy like texture and is as yummy
Lisa says
Thanks for the note!
Alexandra says
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.
Lisa says
Sounds like it came out okay with the sub. 🙂
Nick says
The nutrition facts shows the serve size as 1g. I assume that’s 1 slice?
Lisa says
It is per slice. I removed it as there is no way to indicate 1 slice on the label.
Patti Simon says
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!
peggy says
Hi Lisa,
What can i replace with psyllium as i am not able to find get it.
Can I bake this with a breadmachine?
Lisa says
Unfortunately, psyllium is not replaceable in this recipe. You are better off trying a simple bread like this one.
Joseph says
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?
Lisa says
I didn’t use any, but many do use an acidic ingredient to help the bread rise.
Esztella says
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 ?
Lisa says
I hope it came out okay!
Esztella says
It taste nice but it doesn’t look good ?.
But I have a problem with it because it doesn’t grow at all or maybe a little bit. Shall I use less Psillyum Husk as it is a power.
Kacie says
Best coconut bread recipe yet!!!! Thanks for sharing.
Lisa says
Thanks! I really enjoy it.
Graham Wilson says
The texture is pretty good, but I can’t get over the taste of the psyllium husks. I couldn’t eat it.
I will retry with flax meal eventually and let you know
Lisa says
You could try cutting back on it.
Kieran says
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!
Lisa says
Vinegar or lemon juice is supposed to counteract the baking soda so it may be worth adding.
Rick says
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!
Lisa says
Awesome that it was still good!
Nanabella says
Strawberry psyllium jelly?!?!?!? Recipe… pleeeeaaaase? I can’t do chia…??❤️??
Lisa says
Never thought of that, but I’ll have to give it a try.
Tammy says
Just made these, smell so good and taste great! Thank you so much for all your experimentation.
Lisa says
You’re welcome Tammy! Hope it came out okay for you.
Monique Biesaart says
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
Lisa says
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.
Edith says
Could you use lemon juice instead of the vinegar?
Lisa says
Might work as they are very similar. I’ve never tried it, though.
Bob says
I’m wondering why not just mix the psyllium in with the other dry ingredients?
Lisa says
That would probably work too!
Charlie says
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.
Lisa says
I recommend using more egg whites. That usually improves the flavor.
Christy says
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 🙂
Lisa says
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.
Daisy says
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!
Lisa says
Thanks for the tips Daisy!
Anna says
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!
Lisa says
I’ll give that a try next time. Thanks for the tip!
Patti Simon says
The recipe calls for 6 TBS does that mean your used 12 total?
Julie says
I’m also wondering if you used 12 Tablespoons, since you doubled the 6T psyllium in the recipe?
Regina says
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?
Lisa says
Applesauce is high carb, so I’d use something like pumpkin puree instead.
Hanna says
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!
Karen says
Could you reformulate this without the psyllium? Maybe use chia?
Lisa says
Chia would probably work. I’d have to try it and see.
Nusrat says
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??
Lisa says
No worries! It’s an honor to be confused with Maria! She’s one of my favorites!
Lisa says
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.
Nusrat says
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
Lisa says
Large eggs were used. I do find the taste better the next day.
Ulrike says
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!
Lisa says
Thanks for giving us your tips! Glad you enjoyed the bread!
Nikolina says
Could you please tell me what other flour can i use as a substitute for coconut. I have millet,buckwheat, sesame, and chickpea flours. Thank you
Lisa says
Coconut flour is different than all of those. If using another flour, you will need to reduce the eggs and liquid.
Benjamin Weingarten says
Hi Lisa! I tried this recipe last week when I happened to have all the ingredients on hand. I used high quality eggs in it. It was made so good! Thanks for the recipe!
Lisa says
Thanks for the comment! Glad it came out well for you!
Susan says
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.
Lisa says
Thanks for the tips Susan!
Taylor says
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.
Lisa says
Thanks so much Taylor for your feedback on this recipe! It is a basic recipe that certainly has lots of room to adjust to taste.
Trish H says
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?
Lisa says
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.
Rosemary says
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?
Lisa says
Whole husks were used in this recipe. If those are ground husks, it may not work.
Barbara Loeding says
Metamucil has addsweeteners whether sugar or sugar free I’m no expert but don’t think that would work. The sugar free has aspartme? Yuck
Lisa says
Why would anyone use Metamucil? They sell plain whole psyllium husks. I used NOW brand.
Maryann says
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!
Lisa says
Thanks for the tips!
Pam says
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?
Lisa says
I used whole psyllium and it did form a glob, but mixed right in with the food processor.
Valerie says
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!
Lisa says
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.
Jo says
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.
Lisa says
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.