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Free Printable: Low Carb & Keto Food List
Get It NowI first made this low carb bread recipe with almond flour during my Sunday meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I really wanted an almond flour bread that’s closer to a traditional sandwich bread. And this is definitely one of the closest ways I’ve come to a carb-free loaf. I’ve been meal prepping it for years, but recently updated it to use a mixer and the results are even better (more on this below). Make it with me!
Why You Need My Low Carb Bread Recipe
- Chewy with air pockets and a crusty exterior – Although this almond flour bread is not quite as low in carbs as my cloud bread or white keto bread (both are lighter and fluffier), it has a taste and texture closer to regular whole wheat bread. I love the chewy texture and crusty outside!
- Just 5 ingredients – Plus water and salt. And the prep is super fast — you’ll love this recipe if your schedule is packed like mine.
- Low carb and gluten free – In fact, my low carb gluten free bread has only 2g net carbs (and just 5g total carbohydrates) per slice! It also checks lots of other boxes: grain free, paleo friendly, keto diet friendly, and dairy-free.
- Super versatile – This one is one of my favorite low carb bread recipes for everything from avocado toast to sandwiches, plus it freezes beautifully. Many of you loved it so much that I included it in my Easy Keto Cookbook, packed with 100 easy recipes designed for keto newbies, experts, busy people, diabetics, and everyone in between.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – After dozens of tests, this is the only one I use and recommend, because of its superfine grind. Many other brands are more coarse and will give your low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this is ground almonds with the skins). Sorry, coconut flour won’t work in this recipe at all, but you can make my coconut flour bread if you want to use it.
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in low carb baking and also makes low carb gluten free bread recipes more sturdy. It gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread (which is harmless but doesn’t look great), so I recommend this brand that usually doesn’t do that. If you need a substitute, flaxseed meal is the closest and you can find instructions in my flaxseed bread recipe.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
- Eggs – I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so in my experience they help the bread rise better. You could try an egg substitute if you need one, but since this almond bread uses quite a few eggs, I don’t recommend it unless you really have to.
- Coconut Oil – I have this unrefined one. You can use refined coconut oil if you want no detectable flavor. Using butter has also turned out well for me. I haven’t tried avocado or olive oil, but other readers have told me they worked for them.
- Baking Powder – I like this brand that’s non GMO and gluten free. Don’t use baking soda, which is not the same thing.
- Sea Salt – For flavor balance.
How To Make Low Carb Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat the eggs. Using an electric mixer (I have this one and love the built-in storage), beat eggs until they double in volume.
- Mix it all together. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water, until all the wet ingredients are well incorporated. The texture will be somewhere between a dough and a batter (so I’m using these terms interchangeably here.)
- Bake. Transfer the batter into a loaf pan lined with parchment paper, and form a rounded top with your hands or a spatula. Bake the almond flour bread until a toothpick comes out clean, the top is dark golden brown, and the loaf develops a very hard crust. Don’t miss my tips below to confirm that it’s done and avoid a gummy texture!
- Let it cool. Lift the low carb bread out of the pan and cool on a wire rack before slicing.
My Recipe Tips
- Bring your eggs are at room temperature before you start. This is important to prevent clumps in your batter.
- A smaller loaf pan works best to make the bread tall enough. I tested this recipe with a larger pan first, but now prefer this loaf pan that’s a bit smaller than most. Plus, it doesn’t stick in case the parchment paper misses some areas. It’s fine if your pan is a little bigger, but your bread won’t be as tall. I don’t recommend doubling the recipe for a larger pan, because this bread has trouble baking all the way through with more dough.
- Use high speed on your mixer. Almond flour and psyllium husk powder are both heavy ingredients, so high speed is important to create enough air bubbles. Your low carb bread can turn out dense if the speed is too low.
- Can you mix it by hand? Yes, but the bread will be more dense. I used to mix it by hand with a spatula, but get a better texture with more bubbles using an electric mixer. If you’re thinking about getting one, I highly recommend this one I have — it has multiple speeds and storage for the attachments.
- Can you use a bread maker? Yes again! Readers in my Wholesome Yum community group have told me they made this almond flour bread recipe in a bread machine. I recommend the “Quick Bread” setting with this dough, or the “Gluten Free” setting might also work.
- The eggs should double in volume. This is harder to achieve by hand, but with a mixer it’s easy. (See why I recommend the mixer?)
- Fresh baking powder is crucial here. It’s always a good idea anyway, but it’s especially important for this heavier dough.
- Note on dense texture and rising: First, reality check! This bread will not be as tall or as light as one made with white flour. But it should look like my pictures here, with air pockets and oval shaped slices. Several of my tips above are specifically to prevent it from being super dense or flat.
- This low carb bread will look done before it actually is. If you take it out too soon, it can collapse, and worse, it will be gummy inside. You can insert a toothpick to check, but continue baking for at least 10 minutes past that point. I also use the crust to check — it should be very hard and crusty when it’s done, not just golden. And in general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
- Resist the urge to slice right away. Again, it’ll be gummy inside if you do! I usually bake it at least a day before.
- Wondering why your bread turned purple? This can happen with some brands of psyllium husk powder. It’s perfectly fine to eat. But like I said above, this brand I use doesn’t do this as often.
- Want to mask the flavor of psyllium husk powder? I don’t mind it, but if you’re not a fan, recently I’ve found that adding a tablespoon of Besti sweetener to the dough gives it more balance, without changing the texture like some sweeteners do.
- Don’t wrap it in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. I recommend parchment paper and a bread box (I have this one). Sometimes it still gets a little damp or gummy with time — pop it in the toaster to fix that.
More Almond Flour Bread Recipes
Low carb bread recipes are my specialty, and I use almond flour for them most often. Try some of my others to see which you like best:
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is my best low carb bread recipe for a chewy texture and crusty outside. Just 5 ingredients and 2g net carbs!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a loaf pan with parchment paper.
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In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
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In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Beat the dry ingredients into the eggs.
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Beat in the melted coconut oil, then the warm water.
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Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
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Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
- Tips: Check out my recipe tips above to help your bread rise properly with air pockets, and avoid a gummy, uneven, or dense texture. I also have options for making it in a bread maker or by hand without a mixer.
- Note on loaf pan size: I originally made this recipe in a 9×5 loaf pan, but I now recommend this size for a taller loaf.
- Store: To avoid trapping moisture and ruining the texture, wrap your low carb bread in parchment paper (not plastic) and store it in a bread box. It will keep in the counter for 3-4 days or in the fridge for up to a week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or drying further into croutons). If it gets damp or gummy, toast it to restore the texture.
- Freeze: A zip lock bag is just fine for the freezer. I like to freeze slices with parchment paper between them, so they don’t stick together. You can toast them from frozen, and they’ll be good for at least 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Bread Recipe
1,734 Comments
rXHW
1i am going to try this recipe tomorrow and reading one of the comments saying it does not taste eggy is a pluss for me.
stephanie
1This turned out perfect. Perfect to hold a hotdog, tuna or deli meat. And I have a feeling toasting it will be divine. Instead of the husk I used pea protein and I cooked in a ceramic loaf pan for 65 min. Thanks so much, as a newbie to keto I really needed some bread. p.s. With 4 eggs I thought it would be eggy, but no. I do not detect it or taste it. Yay!
Wholesome Yum D
1Stephanie, I’m so glad this turned out perfectly for you and your tweaks sound great! Thrilled to hear it didn’t taste eggy and gave you that bread fix you needed. Welcome to keto!
roybambi
0I am to. This did come out good but not tall enough fo a sandwich for me lol.
Carol Tosi
1This was so good and so easy to make!!! Absolutely delicious!
Maya | Wholesome Yum
0I’m glad to hear you liked this almond bread, Carol! Enjoy!
Julie
1I’m excited to see how it comes out. Thank you for a substitute suggestion posted in comments as I couldn’t find psyllium husk powder at any of our 3 grocery stores. I hope the ground flax seed works. Love how you explain not just the great layout of the recipe.
Sandra
0I made a lentil bread (different source) and it was so gross. Yuk. This looks promising. I’ll definitely give it a try. The macros look great too. Thanks!
Maya | Wholesome Yum
0I hope you’ll love it, Julie! Please come back and let me know what you thought. It should work just fine with flaxseed meal. And I’m so glad you like the layout, that means a lot because I obsessed over what it should be for so long, lol.
Michelle
1OK Maya. ‘Gotta share. I made your bread and followed the recipe exactly. Great texture and flavor. But, it didn’t rise. I remembered your comment about using fresh baking powder so I checked the date. Yup. You guessed it. It was expired. How long ago you ask? Ten years!!! It’s in the trash…just sayin’ Thanks for the share.
Steve
0First time making low carb bread, I really like it and it was easy to make.
JenK
0Have you or anyone else used this as a bread machine recipe? If so did any changes need to be made?
Maya | Wholesome Yum
0Hi Jen, Yes! I have instructions for using a bread machine above.
Kay
0Can I use this recipe in a bread machine?
Maya | Wholesome Yum
0Hi Kay, Yes, please see my tips above for this info.
Margaret Yahl
0I made the bread in a kitchen aid processor. I used the egg whisk attachment then changed over to the plastic blade to finish it off in the same steps shown in the video. Great texture, cooked perfectly.
Cristie
0How long does it last in the fridge? Also, can you freeze it?
Maya | Wholesome Yum
0Hi Cristie, I have storage instructions above, including timing on the counter, in the fridge, and in the freezer.
Leander
0Hi Maya, can I use melted butter or olive oil instead of coconut oil?
Thanks!
– Leander
Maya | Wholesome Yum
0Hi Leander, Yes, melted butter has worked well for me. Other readers have used olive oil, but I have not so can’t vouch for the result.
Mona
0I made this keto bread today. I looked at it while baking and noticed it was very dark after about 40 minutes. I took it out and cut a slice, and the color was dark blue/purple. It didn’t resemble the photo in any way. Which of the ingredients made it so dark?
Maya | Wholesome Yum
0Hi Mona, I talked about why this bread can turn purple in my post above. It’s your psyllium husk powder.
Susan
0Is there a substitute to use instead of psyllium powder?
Maya | Wholesome Yum
0Hi Susan, Please see my section above on substitutions.
Patricia Gausepohl
0I’ve made it twice now, & doubled it for our big family dinner. It is so delicious! The taste is like wheat bread rolls, we used to love. My husband loves it w/ my homemade blueberry preserves. Thank you!
Wholesome Yum D
0That sounds amazing, Patricia! I’m so glad you’ve made it more than once, and I love that it reminds you of classic wheat rolls. Your homemade blueberry preserves sound like the perfect pairing!
Patsy Gausepohl
0This bread is so good, the texture is perfect. My husband & I love it!
Wholesome Yum D
0That’s so wonderful to hear, Patsy! I’m thrilled you and your husband both loved the bread and totally agree, the texture really makes it something special.
Jackie Noseworthy
0Need to have sodium count as my husband has CKD and I need to know if I can give him as well as myself.
Maya | Wholesome Yum
0Hi Jackie, This depends on the brands of ingredients used, so you’d have to calculate it. You can read more about why I don’t list sodium in my nutrition policy.
Douglas Sneider
0Looks like a great substitute for both my wife and I. She’s Gluten intollerent and I like a change from all the junk thats put in today’s bread.
Maya | Wholesome Yum
0Thanks, Douglas! Please let me know how it turns out.
Carissa Ochs
0I am type 2 diabetic and I just got this out of the oven about 30 minutes ago. Cut a piece and ate it and it is heaven!!! I can’t wait to see what my blood sugar level is because I have missed bread so much, and I can’t find one that I really like.! Thank you so much!
Wholesome Yum D
0Thank you, Carissa! I’m so happy you found a bread recipe you love, especially one that works for your lifestyle. I hope your blood sugar stays steady and that this becomes a staple for you!
Maranda
0I do not know what happened when I tried making this yesterday. I did not have a dough, it was liquidity. I do not know if I beat the eggs too much or what. I made sure I followed the recipe. 🙁 I will try this again but if anyone had any of the same issues please give me some advice. Or just advice period. 🙂
Maya | Wholesome Yum
0Hi Maranda, This is more of a batter than a dough. Did you look at my pictures and watch the video? How did your bread turn out after baking?
Maranda
0It turned out very moist on the inside like it was not fully done. However, the outside was done and the toothpick came out clean. I thought I would try again and see about cooking it a litte longer just to see. 🙂 I did watch your video. Your’s came out more like a dough compared to mine. 🙂 It tasted fine but I know it would taste a lot better once I get it down. 🙂 Thank you for the repsonse and your input with the receipe!
roybambi
0I have made almond flour biscuits. This is my first loaf of bread. I’m not sure I can add photographs here, but it came out really good and not purple lol. I was hoping for like a regular size loaf of bread, so I can have an actual sandwich or a grilled cheese lol and I used butter because I don’t have any coconut oil and I really wish I could put. THANK YOU! PS. Mine looks just like yours 🤗🤗🤗🤗
Wholesome Yum D
0Love hearing your first loaf was a success! Butter sounds like such a tasty swap, and I’m glad it came out picture-perfect (and not purple!). Sounds like it’s ready for that grilled cheese test run.
Shari
0So nice to find a keto almond flour bread recipe without any gums necessary for a successful loaf of keto bread. Delicious, holds together, toasts great. Thank you!
Wholesome Yum D
0Shari, I’m so glad you found this one helpful! It’s amazing how well it toasts without any gums, thank you for giving it a try!
Amy
0Love this recipe, so easy and tasty! I substitute the psyllium husk with 2T flax seed meal and 2T coconut flour. On the liquid, I use 1/4 cup apple cider vinegar and 1/4 cup warm water. I add 1T Besti granulated as well.
Maya | Wholesome Yum
0Thank you for sharing, Amy! I’m glad that variation worked well for you.
Les
0I’m just starting my low-carb journey and was really missing bread. This recipe is so easy to assemble, needs no kneading, has wholesome ingredients and tastes so yummy! The only changes I made were to substitute olive oil for the coconut, which I don’t like and I added about 1/4 cup of oat flour. I know oats don’t belong in a keto diet but I’m not going full keto and wanted the extra nutrients of the oats. I baked it for 70 minutes at 190 deg C. Next time I might try just an hour, as it’s come out a little dry. My wife says she prefers it to ordinary white wheat bread, so it’s a winner! Thank you so much Maya!
Maya | Wholesome Yum
0Welcome, Les! I’m glad you and your wife enjoyed this low carb bread. Thank you for sharing your variation and experience.
Tony Allen
0Hi Maya, Can you please explain the metric measurements. For example does ” 24 8/9 g Wholesome Yum Blanched Almond Flour” mean basically 25 g? What does “4/9 large Eggs” mean in whole eggs? Thank you, Tony
Maya | Wholesome Yum
0Hi Tony, It sounds like you scaled down the number of servings, which just scales the weights proportionally and can get you odd numbers like this. Since this is a baking recipe, I’d encourage you not to scale it down and make the whole loaf as written. This will avoid any unusual measurements, and you can always freeze extras.
Kathryn
0Excellent. I will make it again.
Wholesome Yum D
0Thanks, Kathryn! Can’t wait for you to make it again.
Jodi
0Thank you, Maya! This came out beautifully for me. Mine *did* come out purple (It’s Just brand of psyllium — no worries), but it tastes great, and the texture is everything I wanted. Also, maybe the purple color will keep other (carb eating) family members from eating it 🤞
Maya | Wholesome Yum
0You’re very welcome, Jodi! Yes, the brand of psyllium and baking powder can affect the color, but agree taste and texture is most important. And in your case it sounds like it’s for the best. 😉
Amy
0Love it! Easy to make and tastes great too!
Maya | Wholesome Yum
0Thank you, Amy! Enjoy!
Maria Sabatino
0This is so delicious and easy to make. I usually make two loafes at a time and freeze them – they freeze beautifully. I really enjoy this bread with a fried egg in the morning. Thank you for this delicious recipe.
Maya | Wholesome Yum
0Thank you, Maria! Great idea to make 2 loaves at a time and freeze one. A slice is perfect with a fried egg, yum!
Leah Schreiber
0Hi Maya, Can I use either coconut flour or potato starch in place of the psyllium husk? And what would be the ratio? Thank you
Maya | Wholesome Yum
0Hi Leah, No, sorry, I don’t recommend this because neither of these works at all similarly to psyllium husk powder. I do have an alternative above but it’s not these.
Colleen
0Turned out great!!-purple (lol) but great!! You mentioned the psyllium husk powder might do that, but it doesn’t bother me one bit. Adds a bit of intrigued to this bread. 🙂 Many thanks for sharing this recipe!
Maya | Wholesome Yum
0Hi Colleen, Yes, the purple color (or lack thereof) depends on the brand of psyllium husk powder, but shouldn’t affect the taste. I’m glad you still enjoyed this almond flour bread!
Gayla
0I have made this bread several times exactly following your recipe and it always turns out perfect! EVERYONE I have shared it with loves it and always asks for the recipe. Thank you!
Maya | Wholesome Yum
0I’m so glad you’ve made this recipe several times, Gayla! And thank you for sharing my site with others, I really appreciate it.
Ally
0I don’t have psyllium husk powder can I replace it with flax seed or Chia seeds?
Maya | Wholesome Yum
0Hi Ally, Yes, you can make my similar flaxseed bread if that’s what you have.
Tessa
0Hi! Looking forward to making this recipe. I’m allergic to coconut, what would be a good replacement oil?
Maya | Wholesome Yum
0Hi Tessa, You can use unsalted butter instead of coconut oil. Let me know how it turns out!
Kathy Mercer
0Do you have any idea if eggs from plants would work in this recipe? My blood tests have shown a sensitivity to eggs and dairy, so I have eliminated dairy and minimized eggs in my diet.
Maya | Wholesome Yum
0Hi Kathy, Flax eggs might work, but the bread will be more dense and less sturdy with them.
Desiree Hays
0I use this recipe all the time. I am gluten-intolerant, and my husband is on the keto diet. It’s the best homemade bread recipe that I’ve tried that satisfies both of our diets. I appreciate the tips on how to make it rise better.
Maya | Wholesome Yum
0I’m so happy to hear that, Desiree! I’m glad you and your husband both found what you need with my recipe, and that the tips helped you. Enjoy!
Angel
0I just tried and the texture and taste is great! I partnered it with keto peanut butter. 🥰 Thank you for the recipe. ❤️
Bobbie
0Great recipe but Just an FYI about the psyllium seed husk powder you use will also cause your bread to either have a different consistency or color (darker/purple) not just the baking powder that has aluminum. I ran out of organic psyllium seed powder and used 2 different brands and both made my bread consistency different (more wet) and color purple. I believe non organic have heavy metals such as lead, so careful when choosing. Root alive organic was best one so far (there regular non organic wasn’t the same and caused consistency and color difference which makes me believe it contained heavy metals).
Peter
0I just tried this recipe in my Elite Gourmet bread maker using the quick bread (1.5 lb) setting. It is fairly dense, but it tastes great with butter!
The issue I had was a huge air pocket in the center. I wonder if I need to reduce the amount of baking powder or maybe change the order and put dry ingredients in first?
Maya | Wholesome Yum
0Hi Peter, Many readers have told me they’ve made this in a bread maker but personally I always use the oven. I’ve never had this air pocket issue in the oven. It could be that the batter needed to be mixed a bit better?
Tara
0I need some help my bread keeps coming out purple I bought the recommend brand of psyllium husk, but I’ve made it twice. With the same results 😞Maybe I’m putting too much psyllium husk in but it says a quarter cup and that’s what I’m using. If you can help me please let me know. Thank you.
Maya | Wholesome Yum
0Hi Tara, It could be your baking powder — make sure it’s aluminum free.
Terri
0Thank you so much Maya ! I absolutely love this recipe. I have tried others & was disappointed however I continued my search & found you. Yay !!! After I made the first loaf, I let it cool as per your instructions then I immediately gobbled slice after slice…..I stopped halfway ( not that I really wanted to 😁 ). I cut my loaf in half & made slices with cream cheese, tomato, onion, salt & pepper & lastly sprinkled with dill. My taste buds were so happy. I really love the texture, soft & moist with a crispy top. Thanks again Maya. Can’t wait to try your other recipes. 🤎🥪🥖🍞
Terri
0Get ready for an ultimately amazing tasting bread without the carbs !!! Thank you so much Maya, your recipe rocks. I ate half straight away as it’s so moist & soft. I personally love the texture. Yum Yum Yum and Some. 😋Highly recommended 👌.
Once again thank you Maya for making my low carb journey even easier. 😇
Maya | Wholesome Yum
0Awww, thank you, Terri! I’m so glad this bread helped you on your low carb journey. Best wishes!
Amanda Turner
0Would I be able to use xanthan gum instead of physillum husk?
Maya | Wholesome Yum
0Hi Amanda, No, xanthan gum is typically used in small amounts whereas psyllium in this recipe is a significant ingredient. You could used flaxseed meal like my flaxseed bread recipe, or make my other keto bread instead. Neither of those uses psyllium husk powder. Hope this helps!
Heather
0I made this bread yesterday, I covered the top of the loaf with raw sunflower seeds…AMAZING flavor and texture! I’ve tried many GF breads, store bought and homemade, but this is by far the BEST alternative bread!! It’s so tender and delish, I like the texture better than wheat bread! I also toasted slices, buttered and sprinkled cinnamon and dripped WYum orange honey on them=YUM! I’ve ordered more WYum almond flour so I can make this often! Thank you for the BEST EVER bread recipe!!
Maya | Wholesome Yum
0I’m so glad you liked this bread so much, Heather! What a great idea to top it with sunflower seeds and dip in Wholesome Yum sugar-free orange honey… I have to try that ASAP. Enjoy!
Linda
0I live in a hot climate and would like to use a bread machine to make my bread.
Do you have a keto bread recipe using a bread machine?
Maya | Wholesome Yum
0Hi Linda, Many readers have told me they’ve made this bread in a bread machine, so this recipe is perfect for that. I’ve got instructions in the post above. Let me know how it turns out!
Lisa
0I can’t have anything coconut can it be replaced with anything else. Thanks
Maya | Wholesome Yum
0Hi Lisa, You can use butter instead of coconut oil in this recipe.
Rox
0Hi, can i use the whole physillium husk instead of a powder? and how much? thanx!
Maya | Wholesome Yum
0Hi Rox, You can use what you have but you’d need to grind it to a powder in a food processor.
Michelle
0I was going to make 2 decided to make one using a bread maker and it came out very big. Now I have an option to either use as is, or cut a slice in half.
Definitely prefer using the bread maker.
Maya | Wholesome Yum
0Thank you for sharing, Michelle! Many readers have told me they made this in a bread maker but I haven’t gotten one yet. Your comment might be the thing to convince me!
Michelle
0Hello, yes I was very impressed and shared with my friend who is now considering a bread maker. Another friend was impressed and will give me the ingredients to make her some too.
I love toasting this bread!!
Leigh Anne
0I followed the recipe and I had no issues unlike so many other people. It came out amazing! I will make this over and over again. Thank you.
Maya | Wholesome Yum
0I’m so glad you liked this bread, Leigh! Thank you!
James Covell
0I made your recipe and it came out perfect! Best almond bread ever. I would like to share this with my Facebook support group for the Dr. Jason Shumard, diabetes reversal program. But I can’t figure out how to send a link to them with just the recipe. Please help.
Maya | Wholesome Yum
0I’m so glad you liked it, James! You can just share the link to this post. Thank you!
Char
0Hi… I am about to try this bread, but am out of coconut oil. Can I substitute anything else?
Maya | Wholesome Yum
0Hi Char, You can substitute unsalted butter instead.
Nina
0Hi Maya,
Tried this and it turned out really bitter with an unpleasant aftertaste. Since everyone else loves it I’m guessing one of my ingredients is to blame- I’m in Sweden so my brands are different than the ones you used. Any thoughts based on your experience as to what might be the culprit? I’m thinking the psyllium husk but have no idea!
Thank you!!
Maya | Wholesome Yum
0Sorry to hear that happened, Nina! I’ve never had this turn out bitter, but yes, that sounds like it’s due to one of the ingredients. Were all of them fresh? If that’s not it, my other thought is did you by chance use baking soda instead of baking powder? That would make it bitter.
Marc
0Nothing like wheat bread, especially texture-wise, but delicious in its own right. More importantly, it soothes my bread itch without causing my blood sugar to spike. I agree that a smaller pan makes a loaf with a more pleasing appearance. Best.
Joseph DiGiovanna
0How do I stop bread from looking like pumpernickel and slightly purple inside. It tastes great and the texture is out of this world but I want mine to look like yours.
Maya | Wholesome Yum
0Hi Joseph, The purple color can happen with some brands of psyllium husk powder. I use and recommend this brand. It still tastes the same either way, though.
Maxine
0Hi Maya, I am about to make your delicious looking almond bread. Question, Can I use Vital wheat gluten instead of psyllium husk powder?
Maya | Wholesome Yum
0Hi Maxine, I haven’t done that since I try to avoid wheat products, but I don’t think it would work the same way since the recipe ratios are based on psyllium husk powder that gels and absorbs a lot of water. Flaxseed meal would be a closer substitute if you need one.