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The Best Psyllium Husk Keto Bread

This keto bread with psyllium husk recipe could be the only keto bread substitute you need! With a crispy crust and soft pliable center, this is perfect for all multi-grain or whole wheat bread uses. Each slice only has 2 net carbs per slice and an amazing mouthfeel which makes it the best keto bread I’ve ever had!

Bread is just one of the easy keto recipes you can make to stay on track with your keto diet.

This post is sponsored by Mountain Rose Herbs.

the best psyllium husk bread recipe

Originally posted Oct 17, 2017. Updated April 2020 with new images and tips.

The Best Keto Bread Recipe with Psyllium Husk

Bread is usually one of hardest foods to quit eating when transitioning to a low carb keto diet. If you grew up on a standard Western diet, bread is just about everywhere! 

With this keto bread alternative, you can still eat bread on a keto diet. Use this recipe, especially in the beginning phase and you’ll have an easier time without struggling with too many adjustments.

This oven-baked beauty looks just like the whole wheat and multi-grain bread I grew up eating. 

The texture is akin to sourdough bread. Psyllium husk works its magic inside and makes light air pockets just like you see in traditional sourdough.

This coconut flour keto bread is not overly dense and seems to digest well even for people with many food sensitivities.

This is the best keto bread replacement I’ve ever made! Because this recipe functions so well and can be frozen without any problem, I use it for all my keto bread needs.

How many carbs in psyllium husk keto bread?

There are only 2 net carbs per slice! 

That alone is reason enough to call this the best keto bread. Consider its amazingly buttery flavor and perfect bread-like texture and you know this is a clear winner. 

Each slice of coconut flour keto bread contains 10 g fat, 7 g carb, 2 g net carb, and 4 g protein.

This post may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are our own and we never promote something we wouldn’t use ourselves.

Why keto bread with psyllium husk?

Psyllium husk powder is the special keto approved ingredient essential for creating a light, spongy texture that mimics wheat-bread. It is excellent for gluten free baking

The husk is a form of soluble prebiotic fiber harvested from Plantago ovata. Once mixed with water, it becomes very gelatinous and acts exactly like gluten – it’s glue!

This is the perfect remedy for low carb baking because so many keto recipes don’t hold together. How many times have you baked something only to find that it crumbles apart as soon as you try to eat it? This can be so frustrating!

I have many psyllium husk keto recipes.

My favorite Flourless Keto Brownies use psyllium husk powder to get a fudgy cake texture. Low Carb Focaccia Bread has an irresistible texture also thanks to psyllium husk.

This recipe is included in The Ultimate Guide to Low-Carb Baking which features psyllium husk powder in other recipes like Smoked Salt Dinner Rolls, Keto Tortilla Chips, and Nut & Seed Mini Bread Bites.

For more information and important tips about working with psyllium husk, read The Secret to Perfect Keto Bread.

keto bread with psyllium husk recipe

How to Make an Easy Keto Bread Recipe Step by Step

Make a homemade keto bread by following this simple no-knead process.

It is very important to use psyllium husk powder, not whole psyllium husk. The powder ensures a smooth and even texture, whereas the whole husk will be grainy.

If all you have is the whole husk, grind it beforehand in a coffee grinder or blender.

Begin by preheating the oven to 350°F (175°C).

Separate the ingredients by mixing the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) in a bowl and the wet ingredients (eggs, butter or coconut oil, and hot water) in another bowl.

Combine the two bowls together by adding the dry into the wet. Mix quickly because psyllium gels fast once activated with water! Do not over mix.

Transfer to a lightly greased standard 8×4-inch bread loaf pan.

Bake for 60 minutes.

Remove from the oven and let sit in the bread pan for 15 minutes to settle. Loosen the edges with a knife to release the bread. Cool completely on a wire rack before slicing.

How to Tell when Keto Bread is Done Cooking

You know the bread is done when the top is dark brown and firm. Look for a crusty finish and the cooking time will be almost up.

Usually, we can test with a toothpick and if it comes out clean, the bread is done. However, this may be a little misleading since the toothpick will be clean before the bread is done. 

When in doubt, cook for another 10 minutes.

Temperature does vary. It may take a time or two before you get the exact result you are looking for. Overcooking the bread is not a concern as much as undercooking it is.

Generally, recipes with psyllium husk have longer baking times but it is well worth the wait.

Troubleshooting Psyllium Husk Keto Bread

The only challenge with this recipe is making sure the bread has cooked long enough. It will look done before it actually is.

Gluten free baking presents a number of challenges. The thing people struggle with the most is watching the bread rises while baking and fall while cooling. With practice, you will improve your technique so be patient and pay attention to this new style.

Avoid the temptation to remove the bread too early from the oven. Cook it long enough so it doesn’t collapse in on itself or worse, be uncooked, and gummy inside.

Over mixing may contribute to a poor quality dough that collapses upon cooling. When adding the wet and dry bowls together, mix just enough to combine.

The Best Psyllium Husk Keto Bread Recipe Video

Watch our recipe video and make the best psyllium husk keto bread recipe along with me!

The video is located above, under the first image.

In the video, I combine the psyllium and water together first and then add it to the rest of the ingredients. I’ve updated the recipe below because some people were having problems getting the ingredients to incorporate together well.

To be on the safe side, follow the updated directions, and keep the ingredients separate.


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Ways to Use Your New Favorite Multi-Purpose Crusty Bread

This best keto bread with psyllium husk powder is the perfect low-carb substitute for traditional sliced bread. 

This could be the ONLY bread replacement you need.

It is great for many keto breakfast ideas, as well as, lunch and dinner meals!

  • Soak up soupEasy Slow Cooker Keto Carnivore Beef Stew is delicious with a side of buttered bread to soak up the soup.
  • Make a sandwich – An Avocado Tuna Melt Sandwich has never tasted better than with this keto bread recipe!
  • French Toast on a Special Morning Keto French Toast is a fancy breakfast made for keto macros when you use this psyllium husk bread.
  • Grilled Cheese & PaninisKeto Grilled Cheese will be my go-to for people with on gluten-free diets, especially children!
  • Toast – Pop slices of this keto bread with psyllium in a toaster, toaster oven, or broiler and you’ll never tell that this is low carb!
  • Croutons – This is the thing to do with older pieces of bread or the heels no one wants to eat.

How to Store Psyllium Husk Keto Bread

Store coconut flour psyllium husk bread in an airtight bag or container at room temperature. It will last a few days on the counter.

It has the best longevity if kept in the refrigerator and will last for up to two weeks in a bag or container.

My bread always gets eaten quickly so I can’t speak to it lasting for longer than two weeks.

Can you freeze keto bread? 

If you double batch or only use a few slices at a time, freezing the rest of the keto bread will be a good choice.

This is a great recipe to make extra of and keep in the freezer for meal prep later on.

It thaws incredibly quickly so pre-slice it and you can easily separate out the exact amount you need.

Is the keto bread dairy free or nut free?

Another reason why this is the best keto bread with phylum husk is that, in addition to already being keto and gluten free, it is naturally dairy free and nut free too!

You have the option to use butter or coconut oil. If eating dairy free is best for you, opt for coconut oil. You can also use olive oil, lard, and even beef tallow!

We use coconut flour not almond flour so there are no tree nuts in this recipe.

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best psyllium husk keto bread recipe

The Best Psyllium Husk Keto Bread Recipe

Jessica Haggard
This keto bread with psyllium husk recipe could be the only keto bread substitute you need! With a crispy crust and soft pliable center, this is perfect for all multi-grain or whole wheat bread uses. Each slice has only 2 net carbs and an amazing mouthfeel. This is the absolute best keto bread!
3.88 from 109 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Bread
Cuisine American
Servings 12 slices
Calories 126 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Separate the ingredients by mixing the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) in a bowl and the wet ingredients (eggs, butter or coconut oil, and hot water) in another bowl.
  • Combine the two bowls together by adding the dry into the wet. Work quickly to mix thoroughly because once the psyllium is activated with water it gels fast! Do not over mix.
  • Transfer to a lightly greased standard 8×4-inch bread loaf pan.
  • Bake for 60 minutes. The best way to tell if the bread is done is to look for a hard and crusty top. It should be dark brown and firm.
  • Remove from the oven and let sit in the bread pan for 15 minutes to settle. Loosen the edges with a knife to release the bread. Cool completely on a wire rack before slicing.

Video

Notes

When in doubt, cook for another 10 minutes. Temperatures do vary, so it may take a time or two before you get the exact result you are looking for. Overcooking the bread is not a concern as much as undercooking it is.

Nutrition & Macros

Serving: 1sliceCalories: 126kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 9gCholesterol: 2mgSodium: 347mgFiber: 6gSugar: 1gIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

Made this? Leave a Rating! ⭐⭐⭐⭐⭐Tag a photo with @PrimalEdgeHealth and #PEHRecipe on Instagram to share with us!

Many thanks to Mountain Rose Herbs for partnering with me to bring you this recipe! They offer unparalleled quality of organic herbs, spices, teas, and essential oils. I’ve been supporting them for 10 years and highly recommend you consider making your next order of botanicals with them. Read my honest review of Mountain Rose Herbs: Are they Good? to learn more.

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The BEST Keto Low Carb Crackers – These are a great paleo almond flour cracker low in carbs that tastes similar to those made with wheat flour. Hard to believe it’s possible!

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes. With a focus on from scratch, homemade cooking, animal-based nutrition, and easy DIY beauty and personal care recipes, there’s always something new going on in her kitchen! Jessica will teach you exactly how to thrive with all the best ingredients and enjoy the journey along the way.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore Cookbook. Learn more about Jessica…

135 Responses

  1. Marilyn Zimmerman
    | Reply

    Looks scrumptious! I will most definitely be trying this recipe ☺️ I also have a question pertaining to breastfeeding while in ketosis. I have been doing the ketogenic diet for the last few months and have lost around 18 pounds and now am where I was before pregnant. Though I still weigh much more than I should and would like to continue losing weight maybe a bit slower. I feel good on it though I find I have to consume a bit more carbs so my milk supply doesn’t get too low, I’m guessing around 50 – 60 grams a day, (I never did check on an app ). I am constantly studying about the keto diet and there’s a lot of confusion online about breastfeeding and the ketogenic diet. Just recently I read an article Dr mercola wrote about ketosis but he advised against doing this diet while breastfeeding saying women need oxaloacetate, a compound essential for creating lactose in breastmilk, which is essential for baby’s growth. So I did some more research and came across an article that states your body can make oxaloacetate from protein too..? I really do not want to harm my baby’s development… So as one suggestion, to get more carbs and lactose to your baby is by consuming milk (I would do raw, grass-fed) and it wouldn’t affect your blood glucose much… And so I’m pondering what to make of all this… Any suggestions?

    • Jessica Haggard
      | Reply

      I can only share my own personal experience, in which I never had any problems with milk flow or postpartum recovery. I’ve been breastfeeding fine for the last year, no problems. You must follow your heart, body and mind 😉 I know it isnt easy to sort through all the info. Try different approaches to diet and see what works best for you. If your baby feels healthy, you feel healthy and all signs are positive, dont let others plant negative thoughts and doubt in your mind. Our baby is 1 yo and HUGE, strong and alert. Very healthy.

      • Jen Mangano
        | Reply

        I tried to make this today. Following the updated instructions. It came out of the oven perfectly risen and looked great. I let it cool for the 15 minutes, it reduced in size by more than half and its incredibly eggy and dense. Not sure what mistake I might have made here. Any advice?

        • Jessica Haggard
          | Reply

          HI Jen! Were you able to put it back it into the oven and cook it more? That’s what I would do. Next time you make it, you can increase the cooking time and/or temperature.

    • Rovinson Hampton
      | Reply

      I have an electric stove is there a different temperature or time to bake the bread? I’ve baked at 350 and for an hour and 1/2 and yet it still deflates.

      • Jessica Haggard
        | Reply

        I’m not sure what the difference would be. I’ve never used an electric stove to cook this bread loaf.

  2. Marilyn Zimmerman
    | Reply

    PS. baby is 4 months old and gaining well. Everyone comments on how chubby he is ☺️

  3. Chasity Dix
    | Reply

    If we have Psyllium husk, could we turn it into a powder with a high speed blender like a Vitamix?

    • Tristan
      | Reply

      i would think so, although I have not tried that personally

    • Anne
      | Reply

      I have actually ground psyllium husks in a grinder successfully (I used a small coffe/spice grinder)

    • Ange
      | Reply

      Yes I used a Nutribullet and it worked rally well.

      • Pippa
        | Reply

        I grinded mine in a small processor and the bread came out delicious!

        • Jessica Haggard
          | Reply

          Thanks Pippa, great idea – I’m going to remember this tip

        • Brandi
          | Reply

          Thanks for the recipe but your video does NOT match your recipe instructions

          • Jessica Haggard
            |

            The video shows I make the bread. The recipe text has been updated to help people who had trouble with my original technique. It’s fine to follow the video – it works for me 😉 If you run into an issue, try again with the more precise directions found in the post.

  4. Anne
    | Reply

    The recipe calls for a fluid ounce measurement for coconut flour – should that just read ounces?

    • Jessica Haggard
      | Reply

      Must have been a mistake with the plugin – use 3/4 cup coconut flour

  5. Harsh Kabra
    | Reply

    For the recipe have 6 tbsp of pre-powdered Psyllium husk or 6 tbsp of whole Psyllium husk and then powdered it? Because 1 tbsp of powdered Psyllium husk weighs about 9 to 10grams where as1 tbsp of whole Psyllium husk weighs about 6 to 7grams.
    Also what size loaf pan(dimensions) are you guys using?

    • Jessica Haggard
      | Reply

      6 tbsp psyllium husk powder. Using an 8×4 inch bread pan

  6. Barbara
    | Reply

    Wonderful bread. Great texture. Easy and fast to put together. Baked this yesterday using an 8-1/2 x 4-1/2 inch pan and it rose beautifully. Also, I bought a bag of psyllium husk at the Bulk Barn (in Canada) and used our Blendtec blender to powder it. It worked a treat and saved money too. We’ll definitely make this regularly from now on. Thanks for the excellent recipe.

    • Tristan
      | Reply

      I’m happy it works for you!

  7. James
    | Reply

    Hi Jessica and Tristan. Thank you so much for sharing this recipe! Quick question. Would I be correct in saying the total calories per slice is 131.8 kcal based on the macros?

    • Jessica Haggard
      | Reply

      We look at the macros and don’t tally up calories for our food

  8. Heather Leigh
    | Reply

    Just made this and it is so delicious! And one slice was enough, very dense therefore filling! Thank you for sharing!

  9. Megan
    | Reply

    Hi there! This sounds like a great recipe and I can’t wait to try it! I have one question…is there another flour I can use instead of coconut? I believe I may have a mild allergy/intolerance to coconut, and I’d like to know alternatives just in case. Thanks!!

    • Jessica Haggard
      | Reply

      I have only tried this with coconut flour. If you try something else and it works, please let me know!

  10. Tami
    | Reply

    I just tried to make the bread. Was not successful. My psyllium did not blend well It was chunky . Help what did I do wrong ?

    • Jessica Haggard
      | Reply

      Try following the same recipe but just working with a dry bowl (add the psyllium to the dry ingredients) and a wet bowl (add the water to the egg and oil) of ingredients. This keeps the psyllium and water separate until the two bowls are combined. Hope this works better for you!

  11. David Whitelaw
    | Reply

    Just made the bread. Rose beautifully but then fell when cooling. Is that normally?

  12. Bill Boucher
    | Reply

    Every time I try psyllium husk in a bread recipe, the bread ends up deep purple. I still eat it, but it looks nothing like the photos I see on line. Am I doing something wrong? The look really turns me off.

    • Jessica Haggard
      | Reply

      I’ve heard that happen a lot, seems like different brands of psyllium are more/less likely to turn purple. I’m not sure which brands are which, you are not the only one with purple bread, lol.

      • Nicole Cobe
        | Reply

        What brand of psyllium powder do you use? My bread is in the oven right now and I hope it doesn’t turn purple… but this vitacost brand I have does but I’m determined to use it up… I have used NOW brand prior and it didn’t turn purple

        • Jessica Haggard
          | Reply

          Haha, yes, I know about the purple bread! I recommend Mountain Rose Herbs for psyllium husk powder, they have excellent quality of all herbs, spices, teas and essential oils.

      • Bill Boucher
        | Reply

        I now have tried about 5 different brands. Every one looks like blueberry bread. I still eat them, but I close my eyes and choke it down. I call BS on this recipe. I am now done wasting this kind of money. Even if this was good bread, it is rediculously expensive.

        No fake bread for me.

  13. Saundra
    | Reply

    I have made this recipe 4 time and each time it rises beautifully and as soon as I pull it out of the oven it starts to sink in the middle. I’ve even cooked it 1 hour and 10 minutes and it still happens. What am I doing wrong?

  14. Maija
    | Reply

    thanks for the recipe!..i wish i would have taken a pic of this bread when it first came out of the oven..it was really tall, puffed up and impressive…then 10 minutes later..it kinda caved in on itself..:-(..did i do something wrong somewhere maybe?

  15. Jan
    | Reply

    Hi Jessicaand Tristan, Went to make the bread and when I added water to psyllium husk powder. It became a big clump and not enough water to moisten the powder. Is this correct? Thanks grandma

    • Jessica Haggard
      | Reply

      Hi Jan! You can also follow the same recipe but just work with a dry bowl (add the psyllium to the dry ingredients) and a wet bowl (add the water to the egg and oil) of ingredients. This keeps the psyllium and water separate until the two bowls are combined. Hope this works better for you! Let us know what you think. We love you <3

  16. Sundari
    | Reply

    Thanks for this recipe! I was excited to find it as I’m doing keto right now and rather miss baking, which I used to do a lot of. So I made this bread yesterday, exactly to the modified recipe (dry/wet bowls, combine). It rose beautifully, I tested with a knife per recipe instructions, it came out clean, then I removed it from the oven. I had baked it for 55 minutes, then let it cool completely.

    By the time it cooled, the center had completely collapsed and caved in, alas! I sliced it up and tasted it, and saw that the bottom was compressed and gluey, with very few, tiny air holes in the top portion. There was also a very strong taste of baking soda. So this told me two things:

    1) it was underbaked
    2) as I suspected when I put the ingredients together, there was not enough acids for the baking soda to react with.

    Normally in a recipe with baking soda I would expect to see an appropriate amount of acid (traditional recipes often include vinegar, buttermilk, or yogurt for this effect, or else citrus, brown sugar/molasses, cocoa, etc). This recipe doesn’t have any real acids, though, so I wonder if the recipe means to call for baking powder? Given the amount called for, I think that might be the issue.

    Without the help of leavening powder of some kind, it’s essentially a soufflé, which means it’ll be more likely to collapse when cooling, especially if you drive a knife down the center and let out the air.

    Also, my bread was a totally different color, not at all brown on the inside, it was more the color of homemade white bread.

    I do really want this recipe to work, because I am thinking next time to try baking powder instead of soda, and to reduce the heat to about 325 and bake it for more like an hour and 20 minutes, to see if that helps (reducing the heat while extending the baking time will help keep the crust from burning while the inside fully cooks). I might also add some freshly ground chia and flax, and maybe some whole sesame seeds, to add more fat and fiber to the mix, once I get the basic recipe down.

    I’ll let you know how the experiments turn out!

    • Sundari
      | Reply

      Oh one more thing – I wonder what the dimensions are of the bread loaf pan you’re using, and what material it is (glass, metal, etc)?

      • Jessica Haggard
        | Reply

        My bread pan is an 8 by 4-inch, metal pan.

    • Jessica Haggard
      | Reply

      Interesting thoughts here… this recipe as always worked for me and is now working for many many others, I’ve never had it be gummy or under-cooked. That being said, I have heard of this “rising perfectly and then falling” phenomenon from a handful of people. I know you can use yeast in place of baking soda, that seems to keep it light and fluffy. I’m very interested in how your experimenting comes out, I’m also inspired to try some variations myself – maybe adding poppy seeds on top and roasted garlic to the batter… As I continue to get feedback about this recipe I’ll keep updating notes here in the post so we can all explore the finer details together.

    • Tristan
      | Reply

      Follow your hunch on the bread being under baked. Have you tried it again with a longer baking time? Perhaps even a higher oven temperature as well?

    • Scott Gilmore
      | Reply

      Sundari – did you try other ingredients? Mine turned out just like yours. i even tried putting it back in the over for another 20 mins and it just got harder. I have now tried 2 x’s – not sure where to go from here. Don’t want to throw another loaf of ingredients away (they are not edible and I eat almost anything)

  17. Tracy Tepley
    | Reply

    Would you recommend using this bread to make a keto style stuffing for Thanksgiving?

    • Jessica Haggard
      | Reply

      If you try it, let me know how it works!

      • Tracy Tepley
        | Reply

        The stuffing turned out great and the bread held up very well. One question I had was if I should grind my psyllium husk powder in my coffee grinder to get rid of the slightly sandy/gritty texture I am detecting or if there is a better brand to buy (I am using the NOW brand of powder). I seem to be the only one that detected it so I must be more sensitive but I do find it a bit off-putting.

        • Tristan
          | Reply

          I’m so happy to hear it worked as stuffing! That is great to hear. I prefer the ground powder to whole husk. You can blend it in a blender or coffee grinder. It is also available to purchase in powder.

  18. Sean Braganza
    | Reply

    Thank you Jessica and Tristan!

    Just put this in the oven. Will let you know how it goes. 🙂

  19. Katie
    | Reply

    As I read through previous comments… I wonder if the issue for the bread deflating has anything to do with living in a higher altitude?

    My question is how to store this bread. On the counter or fridge? And for how long! Thanks a bunch, I enjoyed making the bread.

    • Jessica Haggard
      | Reply

      Katie, I slice the bread and keep it in the fridge or freezer. I like having some on hand in the freezer, it thaws quickly. Sometimes I “toast” it in butter on a frying pan while it is still frozen if I want it asap.

  20. Carminia
    | Reply

    Hi, how long will you cook this bread in conventional oven?

    • Jessica Haggard
      | Reply

      As the recipe suggests. 60 minutes works for me. Some people see it rise and then collapse as it cools. It will still taste good but the collapsing indicates it can be baked for about 15 minutes longer.

  21. Keto FTW
    | Reply

    Has anyone tried making this with almond meal?

  22. Michelle
    | Reply

    I’ve made this recipe a half dozen times. It comes out perfect, has air bubbles, chewy w a crunch! I find that hot water blends it better in the food processor then warm water. I blend all liquid in the processor first, then add all dry and blend again. Nice and simple. It’s the best Keto Bread recipe online!
    Thank you!

    • Jessica Haggard
      | Reply

      How interesting about the affects from weather. Thanks for sharing your experience. I’m glad you like it! I plan to make another loaf tomorrow 🙂

  23. Andrea
    | Reply

    Thank you guys for the wonderful recipe! I´m so happy I´ve tried it. Today I´ve made this bread for the second time and I just love it so much! It tastes a bit “eggy” on its own, but when I eat it with something else it doesn´t bother me at all. It also freezes very well. Looking forward to your other recipes! Greetings from Slovakia 🙂

  24. Harvey Seidel
    | Reply

    I made this bread and it came out wonderfully. I seem to remember you saying you used only a teaspoon of baking powder and then added some vinegar. What is the details there? Also, I feel it is a bit flat or bland in taste. Can you add just a touch of sugar substitute? If so, how much? And last question, what about adding nuts to the mixture?

    • Jessica Haggard
      | Reply

      I’m glad you like it! I did do an experiment with vinegar and less b soda but did not notice any difference in texture, flavor, or bake time. You can add a sweetener if you like, sugar is not what you want to use if you’re following a keto diet. We use Lakanto (and you can get 20% off without coupon code: primaledgehealth) as a keto-friendly sweetener. You can certainly add cinnamon and vanilla extract/powder as well. Savory herbs can be nice too – rosemary, etc maybe even some roasted garlic or at least garlic or onion powder. I like the taste and keep thinking about adding herbs etc but I know that I like the buttery flavor just as is so I keep it plain. Adding flavor will be to your taste, if you use Lakanto, it can be used in the same measurements as white sugar. I wouldn’t add nuts to the batter, in fear of getting an overly thick blend. You could sprinkle sunflower seends/poppy seeds/sesame seeds/pumpkin seeds on the top and press them in gently so they stick.

  25. Michelle T
    | Reply

    Thanks for the great recipe! I see that your recipe calls for either coconut oil or butter. Which do you prefer?

    • Jessica Haggard
      | Reply

      I like the flavor of butter in this recipe. That reminds me I have a loaf in the oven RIGHT NOW and have to go check it!

  26. Deborah
    | Reply

    Hi 🙂 I made this last weekend but I did it all in the blender. Worked out fine and yes, best keto bread made yet after trying many. Didn’t rise quite as much but I used a slightly larger tin. Here’s how I did it if any one is interested:

    I put the eggs, water and melted butter in first, then blended well.
    Added all other ingredients then blended well – no probs with psyllium husk for me 🙂
    Scraped easily in to the tin and was remarkably good at not leaving bits behind!

    I used 4.5 tsps of baking powder as thought I didn’t have any baking soda (it’s bicarb of soda to us Brits – doh!) I also added 1 tsp cider vinegar because I think I read something in the comments about that – not sure what the chemistry idea was though.

    It made 14 slices 🙂

    Will use baking soda and smaller tin next time.

    I didn’t notice an overt egginess to it. I found the outer crusts pulled off like ‘normal’ bread (I like to dip those in my soup first) and the bread didn’t go (what I call ‘pappy’), soft and soppy when dipped in soup and first eaten. I also had the last bit saved to wipe round my bowl and it worked fine:)

    Thank you Jessica and Tristan. I was so impressed I brought The Edge book 😉

    All the best to you and yours 🙂

    • Jessica Haggard
      | Reply

      Wow! What a great comment! Thanks for sharing all of this – I’m sure someone will find a lot of value. I tend to agree with you about the egginess. That is a very subjective taste and I like eggs so… no problem for me. I find the buttery flavor to be the strongest. I love the crust 🙂 Ahh this bread… *dreamy sigh* I made some yesterday. Just tested a keto stuffing recipe 🙂 Enjoy the book! Tag me @primaledgehealth if you share anything on Instagram so I can see what else you are up to! Much love!! Jessica

  27. James
    | Reply

    Thanks for the recipe, its in the oven, will come back and tell how its been.

    • Jessica Haggard
      | Reply

      How did it come out?

  28. David Lucas
    | Reply

    Just made , it came out well, but tastes and smells very eggy. Can you use egg whites only?

    • Jessica Haggard
      | Reply

      Yes, you can use 2 whole eggs and 6 egg whites instead

  29. Kate
    | Reply

    I’ve been looking for something to replace my munchies, and I think this might be it. However, I am not a fan of coconut, so would it be possible to substitute almond flour instead?

    • Jessica Haggard
      | Reply

      I haven’t tried with Almond flour. If you make an experiment let me know how it comes out! Have you tried the Ketogenic Chocolate Chip Cookies? Those are munch worthy and nutritious.

  30. Karen Calabrese
    | Reply

    Looks good! Can this bread be made in a bread machine?

    • Jessica Haggard
      | Reply

      I don’t have a bread machine, if you try it let me know!

      • jeannie
        | Reply

        I used a bread machine and it looked beautiful till the heat turned off and then sank like crazy!! Going to try it again today on a longer baking setting!!

  31. Monica
    | Reply

    I just made this and it looks and smells fantastic! I baked it for 1hr 15mins, and added 1tsp each of flax seeds, sesame seeds, sunflower seeds, and pumpkin seeds. The psyllium husk powder I have make the loaf a rich dark brown, but not purple at all. It looks like a dark rye bread as far as color goes. Can’t wait to eat it!!!!! Thanks for the recipe.

    • Jessica Haggard
      | Reply

      WOW that sounds so good! We welcome you to share your pictures in our facebook group: Ketogenic Baking. Sounds like we’ll all be drooling 😉

  32. Ioana
    | Reply

    I keep seeing great keto recipes using psyllium husk powder. I am not sure where I can find it (ordering from Amazon isn’t an option where I live).

    • Jessica Haggard
      | Reply

      We love getting our herbs, spices and baking items from Mountain Rose Herbs. Can you order here?

  33. Mary
    | Reply

    My bread had a strong baking soda smell. What can i do different so it doesn’t smell like baking soda? I really like this recipe and would like to fix this

    • Jessica Haggard
      | Reply

      I have not noticed this smell in any of my loaves. Anyone have any ideas how to help?

  34. Jamie-Lee Rent
    | Reply

    Baked this bread last night. Rose well then slightly dropped in the middle. I probably could have baked it 15 minutes longer. But my question is today when I cut it its more of a banana bread texture inside, more dense and wet. Not dry and airy with bubble pockets. Is there something I can do or is this how its supposed to be?

    • Jessica Haggard
      | Reply

      I’d go for 15 minutes longer! If it is wet in the middle = not baked all the way through.

  35. fireflygodt
    | Reply

    I made my lovely loaf. Mine didn’t rise but that’s my fault, I forgot the water. Talk about hand to the forehead. Anyway I tasted it and, even though it was dense it was good. So I slathered some goat cheese on a piece and went to town. It’s delicious. So I’ll be making it again.
    I used Psyllium husk powder from Sprouts and it worked fine. ?

    • Jessica Haggard
      | Reply

      Hahaha! Thanks for sharing such an honest moment!! I’m glad you enjoyed it 😉

  36. Bella
    | Reply

    I followed the recipe exactly, using the method suggested only using two bowls (one for dry, one for wet ingredients).

    However the loaf has come out smelling and tasting super eggy and the loaf is damp inside. Didn’t add extra eggs as I followed the recipe.

    I’ve cooked it for the specified amount of time, let it cool, cut into it to find it’s damp then put it back in for another 15 (as recommended for those who found their loaf to sag – which wasn’t the case for me, no sagging loaf, just damp and eggy).

    • Jessica Haggard
      | Reply

      I’m sorry this didn’t work out for you! If you find it too eggy, you can try 6 egg whites and 2 whole eggs in place of the 8 whole eggs.

  37. catherine
    | Reply

    yes i made this bread came out perfect just abit eggie

  38. pippa411
    | Reply

    Hi I had made this bread using baking powder initially while following your video online and tasted great but I noticed my bread didnt have the same rise. I found out later on that it was baking soda instead of baking powder. Though I had a better rise using baking soda, I found that the bread started to have an ammonia smell after using baking soda. Is there something that I may be doing wrong with the recipe or would you suggest I use some apple cider vinegar or lemon to counteract the alkalizing effects of baking soda?

    • Jessica Haggard
      | Reply

      So interesting… is your baking soda old? Do you think it could have absorbed any smells from other items nearby? I use baking soda but don’t notice an ammonia smell. You can try with the vinegar to see if that helps. I have made it with bsoda + vinegar and didn’t notice a difference w/ or w/o the vinegar.

  39. Laura
    | Reply

    Hi! I’m super excited to try this but I’m a little confused about the carbs. At the beginning of the post it says 2 carbs per slice and at the end of the recipe it says 5 net carbs. Maybe I’m not reading something correctly. Please let me know, thank you!

    • Jessica Haggard
      | Reply

      Sorry, I don’t see where the recipe lists “5 net carbs”. The macros per serving as recorded in the notes section as Macros Per Slice: 9.8 g fat, 7 g carb, 2 g net carb, 3.9 g protein

  40. Jackie
    | Reply

    Can you reduce the psyllium husk powder to 3 tbsp instead of 6? Just curious as my bread rose nice, fell, and was really gummy. I was so disappointed because I would love to have bread once in a while. Thanks!

    • Jessica Haggard
      | Reply

      Maybe 🙂 I haven’t tried that myself but would be very interested to hear the results.

  41. Pedro Maia
    | Reply

    Hi Jessica. I did exactly as you did in the video, it came out much better than the upgrade version. The loaf has came out perfectly, with consistency, fluffy… but it smells and taste super eggy. I don´t like the taste at all, I just feel the egg taste! It taste so much eggy even when I eat the keto grilled cheese sandwich, the eggy taste exceeds the cheese and butter tastes 🙁 I´ve tried 2 times, both came out smelling and tasting to much eggy. I am gonna try with 2 eggs and 6 egg whites…

    • Jessica Haggard
      | Reply

      Sounds like a win on the texture but fail on the taste.. I hope the 2 eggs/6 egg whites works for you!

  42. stewart.kline
    | Reply

    I’m somewhat embarrassed to say that I’m 60 years old and never made bread before. With a tinge of worry I followed the directions exactly and your bread recipe created a miracle. It came out perfect and absolutely delicious. One good slice is a meal in itself. A heartfelt thanks.

    • Jessica Haggard
      | Reply

      Haha! How wonderful! So happy for you 🙂

  43. Cathy Brewer
    | Reply

    This bread came out picture perfect! I was so impressed by the air pockets and shape that it held. Sliced up just like normal bread. My s/o likes thin slices, so I got 18 slices from it. The only issue that I had was that it had a slight ammonia smell to it. I notice you said that we could store it in the fridge or freezer, is there anything particular that we should use? Some articles say no plastic wrap or baggies. I will continue to make this, trying different things like cinammon or italian spices. Thank you for sharing this recipe!

    • Jessica Haggard
      | Reply

      I’m so glad you liked it! I keep mine sliced in a plastic bag with a zipper lock. Not a problem for me 😉

  44. Iman
    | Reply

    Thanks for sharing this – by far the best keto bread recipe I’ve tried!

    Question: is it normal to not get much rise from the bread?

    I’ve made it several times and can’t seem to get a decent rise

    • Jessica Haggard
      | Reply

      So glad you like the recipe! I used an 9 x 4 inch loaf pan, if yours is bigger the loaf will be wider and less high. I think also, if you beat the eggs too much they cave in and don’t rise as well either. The dough is excellent to bake in muffin pans! They make nice, individual pieces/dinner rolls.

  45. KAREN LUCAS
    | Reply

    IS IT possible to make this bread using sunflower lecithin instead of psyllium husk powder? I currently have the lecithin but not the psyllium.
    Thanks
    Karen Lucas

    • Tristan
      | Reply

      The lecithin will not create the same wheat bread-like texture that psyllium does. I would wait until you get the right ingredients. You can enjoy Keto Flatbread or Coconut Flour Bread instead 🙂

  46. dave laird
    | Reply

    while bread in oven check internal temp at center. You want 205-210, when reached leave loaf in oven and leave oven door open 15-30 min with the goal of preventing bread collapse. This would be a slower cool down.

    • Jessica Haggard
      | Reply

      Great tip! Thank you so much for sharing, I’m sure this will help someone.

      • Pam
        | Reply

        Looks good, turned out nice, not a fan of the psyllium taste.

        • Jessica Haggard
          | Reply

          I’m glad it turned out nicely! I think it tastes like butter but if you don’t care for the taste, consider adding in savory herbs like basil, oregano and dried garlic next time. You could take a sweeter direction with liquid stevia or monkfruit. I haven’t tried that myself but I don’t see why it wouldn’t work. Maybe some cinnamon too? YUM!

  47. Monika
    | Reply

    How many GRAMS of coconut flour is needed for this recipe? It measures differently depending on the person, so it’s best to have GRAMS.

    • Jessica Haggard
      | Reply

      84 grams coconut flour

  48. Kisha
    | Reply

    Has anyone tried this in a bread machine?

    • Jessica Haggard
      | Reply

      I never have Kisha, sorry to not have experience with that. I hope someone else can chime in who has tried it before.

  49. Sandy
    | Reply

    Has anyone tried this recipe in a bread machine, if so, did it work? I was thinking of trying it on a basic setting.

    • Jessica Haggard
      | Reply

      Hi Sandy, I’ve seen others ask the same question but unfortunately don’t have any experience with this myself. If you try it with your machine, will you please comment again here and let us know how it goes for you?

  50. Andrea Metlika
    | Reply

    5 stars
    This bread looks perfect. It won’t last in my house.

  51. Patty at Spoonabilities
    | Reply

    5 stars
    This bread looks amazing. With just 2 net carbs per slice, I can see this being the only bread in our house!

  52. Bintu
    | Reply

    5 stars
    Now this bread looks absolutely incredible and I LOVE that it is keto. The crispy crust sounds divine.

    • Jessica Haggard
      | Reply

      It’s an amazing keto bread option! I have yet to find something it doesn’t work for. Our family uses it for everything.

  53. Tawnie Kroll
    | Reply

    5 stars
    I had this with soup the other night, it was incredible. Thank you!

    • Jessica Haggard
      | Reply

      I love how well the bread soaks up soup without going soggy. I’m thrilled to hear you enjoyed it too <3

  54. linda spiker
    | Reply

    5 stars
    I have never made keto bread before. I am going to give this a shot!

    • Jessica Haggard
      | Reply

      Enjoy Linda! I bet you won’t notice a difference between this keto bread and your favorite wheat bread:)

  55. ChihYu
    | Reply

    5 stars
    There’s nothing better than a delicious slice of bread! This is so great because it’s keto friendly, and the texture is amazing! So many possibilities!

    • Jessica Haggard
      | Reply

      This bread is great for everything! The classic bread and butter is one of my favs 🙂

  56. Erin
    | Reply

    5 stars
    Looks so, so fluffy! Gotta get more eggs!

    • Jessica Haggard
      | Reply

      There are a few eggs in this recipe, don’t want to run short 😉

  57. Carol Little R.H.
    | Reply

    5 stars
    Who doesn’t love a delicious slice of home-made bread?
    This recipe looks wonderful. Can’t wait to try it!

  58. MM
    | Reply

    5 stars
    Holy s*** lady! YOU DID IT! I’ve been low-carbing for well over a decade and am always trying out the so-called “Best Bread” recipes. I have some good ones, but this one is BY FAR the best “whole wheat style” loaf of bread! It’s really bread! Mind blown. It rises beautifully, makes a perfect chewy crust, can be THIN sliced without any crumbling or falling apart. I can stick it in a toaster like normal bread without weird things happening (I told you, I’ve made a lot of “bread”). It’s not dry at all. You know that dryness you get with whey protein powder breads? Well, NONE of that. It has the softness and texture of white bread. It’s SO EASY to make, it’s even a batter bread for Pete’s sake! Next go round I’ll probably use less salt to cater to my tastes, and in my oven I had to cook it for about 90 minutes. Thanks to your advice on letting it cook until it looked VERY done (almost overdone) it wasn’t gummy in any way and did not deflate one bit. Word to the wise, make sure you drink plenty of water along with psyllium! OMG…grilled cheese sandwiches…french toast… I have bread again! I. HAVE. BREAD!!!!!!!!
    Oooh, sesame seed topping, Everything Bagel topping…thank you for this bread!

    • Jessica Haggard
      | Reply

      I’m thrilled you love this recipe so much! Thanks so much for sharing your enthusiasm with me. Your comment made my day! Enjoy <3 <3

  59. Grace Bostwick
    | Reply

    I was wondering if the reason the bread is falling for many is due to use of baking soda vs baking powder. Baking soda is a sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. There is no acid in this recipe, so could we exchange the baking soda for powder and have the recipe work?

    • Jessica Haggard
      | Reply

      It’s possible but I’ve tried baking soda with vinegar, baking powder instead of baking soda, and baking soda with baking powder. Using just the baking soda gave me the best results but if you try substitution and get a different result, please let me know!

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