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.
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).
We love getting our herbs, spices and baking items from Mountain Rose Herbs. Can you order here?
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.
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 😉
Looks good! Can this bread be made in a bread machine?
I don’t have a bread machine, if you try it let me know!
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!!
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?
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.
Just made , it came out well, but tastes and smells very eggy. Can you use egg whites only?
Yes, you can use 2 whole eggs and 6 egg whites instead
Thanks for the recipe, its in the oven, will come back and tell how its been.
How did it come out?
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 🙂
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
Thanks for the great recipe! I see that your recipe calls for either coconut oil or butter. Which do you prefer?
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!
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?
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.
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 🙂
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!
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 🙂
Has anyone tried making this with almond meal?
Hi, how long will you cook this bread in conventional oven?
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.
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.
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.
Thank you Jessica and Tristan!
Just put this in the oven. Will let you know how it goes. 🙂
Would you recommend using this bread to make a keto style stuffing for Thanksgiving?
If you try it, let me know how it works!
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.
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.
Made this bread twice. Once with coconut oil, the second time with butter. Both did not rise as high as yours but both had a nice texture and baked well. What can l do to make it rise more?
Hi Yvonne, I use a 9 x 4-inch loaf pan for this recipe, if yours is bigger the loaf will be wider and less high. It’s possible that if you beat the eggs too much they cave in and don’t rise much. You can try adding 1.5 tsp of apple cider vinegar or lemon juice to react with the baking soda. If that helps, please let me know!
The dough is also excellent for making dinner rolls (that don’t need to rise so much). Divide equally in a muffin pan and bake!