The Best Psyllium Husk Keto Bread
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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 3 net carbs per slice and an amazing mouthfeel, making it the best keto bread I’ve ever had!
Bread is just one of the many keto breakfast recipes you can make to stay on track with your keto diet.
Mountain Rose Herbs sponsor this post.
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The Best Keto Bread Recipe with Psyllium Husk
Bread is usually one of the hardest foods to quit eating when transitioning to a low-carb keto diet. If you grew up on a standard Western diet, bread is 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, a favorite keto ingredient, works its magic inside and makes light air pockets like 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 well and can be frozen without any problem, I use it for all my keto bread needs.
How many carbs are in psyllium husk keto bread?
There are only 3 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 13 g fat, 9 g carb, 3 g net carb, and 5 g protein.
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 often 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 for 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.
How to Make an Easy Keto Bread Recipe Step by Step
Make 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 wet into the dry. 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 rise 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 poor-quality dough that collapses upon cooling. Mix just enough to combine when adding the wet and dry bowls.
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 had problems incorporating the ingredients well.
To be on the safe side, follow the updated directions, and keep the ingredients separate.
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 soup – Easy 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. It’s also amazing with Slow Cooker Crack Chicken!
- 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 & Paninis – Keto 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; you’ll never tell that this is low carb!
- Top with this delicious Everything Bagel Seasoning and smear with cream cheese.
- Croutons – This is the thing to do with older pieces of bread or 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 lasts 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 this recipe has no tree nuts.
Look at this list of the best keto baking ingredients if you want to know more about what to store in your pantry.
The Best Psyllium Husk Keto Bread Recipe
Ingredients
- 6 tablespoons psyllium husk powder
- ¾ cup coconut flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 8 whole eggs
- ½ cup coconut oil or butter, softened
- ¾ cup hot water
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.6 tablespoons psyllium husk powder, ¾ cup coconut flour, 1 ½ teaspoons baking soda, 1 teaspoon salt, 8 whole eggs, ½ cup coconut oil, ¾ cup hot water
- Combine the two bowls together by adding the wet into the dry. 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
Nutrition & Macros
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.
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.
Originally posted Oct 17, 2017. Updated April 2020 with new images and tips.
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!
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)?
My bread pan is an 8 by 4-inch, metal pan.
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.
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?
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)
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
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
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?
I’m sorry, I don’t know! I have never experience that. Maybe the Grain-Free Coconut Flour Bread will work better for you – https://www.primaledgehealth.com/recipes/grain-free-coconut-flour-bread-low-carb-keto/ or the Keto Flatbreads – https://www.primaledgehealth.com/33-keto-flatbread-variations/
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?
I’m sorry, I don’t know! I have never experience that. Maybe the Grain-Free Coconut Flour Bread will work better for you – https://www.primaledgehealth.com/recipes/grain-free-coconut-flour-bread-low-carb-keto/ or the Keto Flatbreads – https://www.primaledgehealth.com/33-keto-flatbread-variations/
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.
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.
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
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.
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.
Just made the bread. Rose beautifully but then fell when cooling. Is that normally?
I’m sorry, I don’t know! I have never experience that. Maybe the Grain-Free Coconut Flour Bread will work better for you – https://www.primaledgehealth.com/recipes/grain-free-coconut-flour-bread-low-carb-keto/ or the Keto Flatbreads – https://www.primaledgehealth.com/33-keto-flatbread-variations/
We have the solution! Try this recipe again but cook it for 15 minutes longer.
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 ?
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!
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!!
I have only tried this with coconut flour. If you try something else and it works, please let me know!
Just made this and it is so delicious! And one slice was enough, very dense therefore filling! Thank you for sharing!
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?
We look at the macros and don’t tally up calories for our food
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.
I’m happy it works for you!
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?
6 tbsp psyllium husk powder. Using an 8×4 inch bread pan
The recipe calls for a fluid ounce measurement for coconut flour – should that just read ounces?
Must have been a mistake with the plugin – use 3/4 cup coconut flour
If we have Psyllium husk, could we turn it into a powder with a high speed blender like a Vitamix?
i would think so, although I have not tried that personally
I have actually ground psyllium husks in a grinder successfully (I used a small coffe/spice grinder)
Yes I used a Nutribullet and it worked rally well.
I grinded mine in a small processor and the bread came out delicious!
Thanks Pippa, great idea – I’m going to remember this tip
Thanks for the recipe but your video does NOT match your recipe instructions
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.
PS. baby is 4 months old and gaining well. Everyone comments on how chubby he is ☺️
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?
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.
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?
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.
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.
I’m not sure what the difference would be. I’ve never used an electric stove to cook this bread loaf.