If you miss the comfort of bread on a low-carb or keto lifestyle, this loaf will make you smile. It slices like traditional bread, toasts beautifully, and holds up to butter, eggs, and sandwiches. The secret is psyllium husk, which gives a chewy, bread-like texture without the carbs.
No gluten, no sugar, and no complicated steps. Just an easy, reliable bread you can make on a weekend and enjoy all week.
Why This Recipe Works
This loaf uses psyllium husk powder to mimic the structure gluten usually provides. It gives the bread body, chew, and that satisfying bite.
Using almond flour keeps it low-carb while adding a mild, nutty flavor.
Hot water activates the psyllium quickly, creating a dough that rises and bakes evenly. Eggs add richness and help bind everything together. The result is a loaf with a golden crust and a moist, tender crumb that holds its shape.
What You’ll Need
- 2 cups (200 g) almond flour (super-fine)
- 5 tablespoons psyllium husk powder (blond, finely ground)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon fine sea salt
- 4 large eggs, room temperature
- 2 tablespoons apple cider vinegar
- 1 cup (240 ml) boiling water
- 2 tablespoons olive oil or melted butter (plus more for pan)
- Optional add-ins: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried herbs, 2 tablespoons sesame or sunflower seeds
How to Make It
- Prep the pan. Heat oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment and lightly grease the sides.
- Mix dry ingredients. In a large bowl, whisk almond flour, psyllium husk powder, baking powder, and salt until evenly combined. Break up any lumps.
- Whisk wet ingredients. In a separate bowl, beat eggs, vinegar, and olive oil or butter until smooth.
- Combine wet and dry. Pour the wet ingredients into the dry mixture. Stir with a spatula until just combined.
It should be thick but not dry.
- Add boiling water. Carefully pour in the boiling water while stirring. The dough will thicken and become fluffy within 20–30 seconds. Work quickly to incorporate it evenly.
- Shape and smooth. Transfer dough to the prepared pan.
Use a damp spatula to smooth the top. If using seeds, sprinkle on top and lightly press.
- Bake. Place on the middle rack and bake for 55–65 minutes, until the top is well browned and a toothpick comes out clean. The loaf should feel firm.
- Cool completely. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Allow to cool fully—at least 1 hour—before slicing to avoid a gummy texture.
- Slice and serve. Use a serrated knife to cut into slices about 1/2 inch thick. Toast if you like extra crunch.
Storage Instructions
- Room temperature: Store sliced bread in an airtight container for up to 24 hours.
- Refrigerator: Keeps well for 5–6 days. Separate slices with parchment to prevent sticking.
- Freezer: Freeze slices in a zip-top bag for up to 3 months.
Toast straight from frozen or thaw in the fridge.
- Best way to reheat: Toast or warm in a 300°F (150°C) oven for 5–8 minutes to refresh the crust.
Benefits of This Recipe
- Low in carbs, high in fiber. Psyllium adds bulk and helps you stay full longer.
- Gluten-free and grain-free. A great option for those avoiding wheat.
- Versatile. Works for sandwiches, toast, breakfast, and sides.
- Stable texture. Holds together under toppings and doesn’t crumble easily.
- Simple to make. No yeast, no proofing, and minimal hands-on time.
Common Mistakes to Avoid
- Using whole psyllium husks instead of powder. Whole husks won’t hydrate the same way and can produce a coarse, hollow loaf. Use finely ground psyllium husk powder.
- Skipping the boiling water. Hot water activates the psyllium for proper structure and rise. Cold water won’t do the trick.
- Slicing too soon. Cutting while warm can make the bread gummy.
Let it cool completely.
- Overpacking the almond flour. Scoop lightly and level. Too much flour leads to a dense loaf.
- Old baking powder. If it’s not fresh, your bread won’t lift. Replace every 6 months for baking.
Variations You Can Try
- Everything bagel topping: Sprinkle with sesame, poppy seeds, dried garlic, and onion before baking.
- Herb and garlic loaf: Add 1 teaspoon garlic powder and 1–2 teaspoons dried Italian herbs.
- Seeded loaf: Fold in 2–3 tablespoons sunflower, pumpkin, or sesame seeds for crunch.
- Dairy-boosted: Replace olive oil with melted butter and add 2 tablespoons grated Parmesan for a savory note.
- Coconut flour blend: Replace 1/4 cup almond flour with 2 tablespoons coconut flour for a slightly drier, toast-friendly crumb.
Increase water by 1–2 tablespoons if needed.
FAQ
Can I use coconut flour instead of almond flour?
Not directly. Coconut flour is far more absorbent, so a 1:1 swap won’t work. If you need a nut-free version, use a tested coconut flour keto bread recipe or start by replacing a small portion of almond flour and adjusting water.
Why did my bread turn purple or gray?
Some psyllium brands can cause a purple hue when baked.
It’s safe to eat, but if the color bothers you, use a blond, high-quality psyllium husk powder labeled for baking. Finely ground varieties usually stay tan.
Can I make this without eggs?
You can try replacing each egg with 3 tablespoons aquafaba or 1 tablespoon ground chia mixed with 3 tablespoons water, but the texture will be denser. The loaf may not rise as much and will be more moist.
How do I know when it’s done?
The top should be deep golden and firm.
A toothpick or skewer should come out clean. For precision, check the internal temperature—aim for about 205–210°F (96–99°C).
Is this bread good for sandwiches?
Yes. It slices cleanly and holds up to fillings.
Toasting the slices lightly makes them even sturdier and adds a nice crunch.
Can I bake it as rolls instead of a loaf?
Yes. Form 8–10 rolls with damp hands and bake at 350°F (175°C) for 25–35 minutes, until firm and browned. Cool before slicing.
What can I use instead of apple cider vinegar?
White vinegar or lemon juice works.
The acid reacts with baking powder to help lift the loaf and improves flavor balance.
How many carbs are in a slice?
Exact numbers vary with brands and slice thickness, but a typical slice (1/12 of the loaf) has about 2–3g net carbs. Check your ingredient labels if you track macros closely.
Why is my loaf gummy in the center?
It was likely sliced too soon, underbaked, or had too much psyllium. Bake until fully set, let it cool completely, and measure ingredients carefully.
If needed, reduce psyllium by 1 tablespoon next time.
Can I add cheese to the batter?
You can fold in 1/2 cup grated cheese for flavor, but expect a slightly denser loaf. Hard cheeses like Parmesan or aged cheddar work best.
Final Thoughts
This Keto Psyllium Husk Bread Loaf brings real-bread satisfaction to a low-carb kitchen. It’s simple, sturdy, and endlessly versatile—great for toast, sandwiches, or as a side to soups and salads.
With a few pantry staples and the right technique, you’ll have a loaf that becomes a weekly habit. Make it once, and you’ll know exactly how you like it—plain, seeded, garlicky, or topped with everything seasoning. Warm slice, pat of butter, done.