Low-Carb Bread
A soft, sliceable loaf with a golden crust that toasts beautifully. Made with almond flour and psyllium husk, this bread has a neutral flavor that works for sandwiches, morning toast, or dipping in soups. Ready in about an hour with no tricky yeast or kneading required.
For 8 servings
- prep
Preheat the oven and prepare the loaf pan.
1.Preheat the oven to 350°F (175°C).2.Line an 8x4-inch loaf pan with parchment paper and lightly grease with butter. - mix
Whisk the dry ingredients together.
In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Whisk until evenly distributed with no lumps.
TIPSift the almond flour if it has clumps for a smoother loaf texture. - mix · ~2 min
Whisk the wet ingredients until frothy.
1.In a separate bowl, crack in the eggs and whisk until frothy and lightened in color, about 1 minute.2.Add the melted butter and apple cider vinegar, whisking to combine.3.Pour in the warm water and whisk until the mixture is uniform.TIPWarm water helps the psyllium bind without clumping. Cold water makes the batter seize up too fast. - mix · ~2 min
Combine wet and dry to form the dough.
1.Pour the wet mixture into the dry ingredients.2.Stir with a spatula until a shaggy dough forms.3.Let the dough sit for 1 minute so the psyllium can absorb moisture and thicken.4.Knead briefly in the bowl with the spatula until a cohesive, playdough-like ball forms.TIPThe dough will thicken rapidly once the psyllium hydrates. Work quickly and do not overmix. - assemble · ~1 min
Shape and smooth the loaf.
1.Transfer the dough to the prepared loaf pan.2.Wet your fingers lightly to prevent sticking and press the dough evenly into the corners.3.Smooth the top into a gentle dome shape. - bake · ~50 min
Bake until golden and hollow-sounding.
Place the loaf pan on the middle rack and bake for 45 to 50 minutes. The top should be deep golden brown, and the loaf will sound hollow when tapped on the bottom.
TIPIf the top browns too quickly, tent loosely with foil after 30 minutes. Do not underbake or the center will be gummy. - rest · ~60 min
Cool completely before slicing.
Remove the loaf from the pan and transfer to a wire rack. Let it cool entirely to room temperature before slicing. This step is crucial to set the crumb and avoid a gummy texture.
TIPSlice with a serrated bread knife using a gentle sawing motion. The bread is tender when fresh.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use blanched, finely ground almond flour for the best texture; coarse almond flour can make the bread gritty.
- 2Let the dough rest for exactly 1 minute after mixing so the psyllium fully hydrates and the dough becomes workable.
- 3Wet your fingers with water when pressing the dough into the pan to prevent sticking and get a smooth surface.
- 4Bake until the internal temperature reaches 200-205°F (93-96°C) to ensure the center is fully set and not gummy.
- 5Cool the loaf completely on a wire rack before slicing — at least 1 hour — or the crumb will be sticky and dense.
- 6Store leftover slices in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- 7If the top browns too quickly, tent loosely with foil at the 30-minute mark to prevent burning.
Adapt it for your goals.
Seeded loaf
Fold 2 tablespoons each of sesame seeds, sunflower seeds, and flaxseeds into the dough before baking for a nutty crunch and extra fiber.
Herb & garlicHerb & garlic
Add 1 teaspoon of garlic powder and 1 tablespoon of dried rosemary or thyme to the dry ingredients for an aromatic savory bread perfect with soups.
Cheesy (for baked goods)Cheesy (for baked goods)
Mix in 1/2 cup of finely grated Parmesan or cheddar into the dry ingredients for a cheesy, golden-crusted loaf that pairs well with eggs.
Cinnamon swirlCinnamon swirl
Before shaping the loaf, roll the dough into a rectangle, sprinkle with 2 tablespoons of erythritol and 1 teaspoon of cinnamon, then roll and place in the pan for a subtly sweet breakfast bread.
Dairy freeDairy-free
Replace the butter with coconut oil (melted) or olive oil, and ensure the pan is greased with oil instead of butter — the texture stays soft and tender.
Why this is on our healthy list.
Low-carb & keto-friendly
Made with almond flour instead of wheat, this bread has very few net carbs, making it suitable for ketogenic and low-carb diets.
High in fiber
Psyllium husk and almond flour provide a generous amount of dietary fiber, which supports digestion and helps maintain steady blood sugar levels.
Rich in vitamin E
Almond flour is a natural source of vitamin E, an antioxidant that supports skin health and immune function.
Gluten-free
All ingredients are naturally gluten-free, making this bread safe for those with celiac disease or gluten sensitivity.
Good source of protein
Eggs and almond flour give this bread a higher protein content than traditional white bread, helping to keep you full longer.
Frequently asked questions
Underbaking or slicing before fully cooled is the most common cause. The bread needs to bake until the internal temperature reaches about 200°F and cool completely for the psyllium gel to set.
