The Best Low-Carb & Paleo Bread - The Ultimate Guide
Martina Slajerova- Ready in 1h 15m
- 2.7 g net carbs
- 136 kcal
- Serves 12
This post may contain affiliate links, see our disclaimer.
Following several requests, I spent the last two weekends baking all sorts of keto-friendly bread loaves. Many of my readers have been wondering whether my Original Keto Bun recipe - which became viral over the social media - can be used to make a loaf. I didn't know for sure so I decided to give it a try.
Also, many people requested that I include a nut-free & flax-free version so I made them too... Yes, it was a lot of bread loaves and my freezer is now packed! As you may know, flaxmeal has a distinctive taste that may work great for savoury uses but it's not ideal if you want a more neutral taste. So if you are planning to use the bread in a sweet recipe (maybe bread & butter pudding?), it's better to avoid flaxmeal. More troubleshooting tips are included at the end of this recipe.
Note that although this low-carb bread recipe uses many eggs, it does not taste eggy.
Similar low-carb, keto and paleo-friendly recipes can be found in my Apps and also in my upcoming cookbooks
How to Make Nut-Free and Flax-free Keto Bread
The original recipe is flax-free but contains almond flour. If you can't eat nuts, I included a nut-free version too! Here's how you can make this multi-purpose bread that is both flax-free and nut-free. Simply substitute the ingredients in this recipe with the ingredients below.
Wet ingredients:
- 8 large egg whites
- 2 large eggs, whole
- 2 cups water, boiling (480 ml/ 16 fl oz)
Dry ingredients:
- 1 cup coconut flour (120 g/ 4.2 oz)
- 1 1/2 cups fine defated sesame seed flour (120 g/ 4.2 oz)
- 2/3 cup psyllium husks - will be powdered, or 1/3 cup psyllium husk powder (40 g/ 1.4 oz)
- 1 tbsp gluten-free baking powder or 1 1/2 tsp cream of tartar + 3/4 tsp baking soda
- 1/2 - 1 tsp sea salt
More Keto Bread Recipes
You can use the Ultimate Keto Bun recipe - it's without sesame flour, includes flaxmeal and almond flour. If making a loaf, bake for 60 to 75 minutes. It's my personal favourite because it tastes amazing and I've had the best results with this dough.
For a nut-free alternative, use our Nut-free Bread - includes flax meal. If making a loaf, bake for 60 to 75 minutes.
If you can't have psyllium, use our Psyllium-free Bread - includes flaxmeal and nuts. If making a loaf, bake for 60 to 75 minutes.
If you can't have coconut, use more sesame seed flour instead of coconut flour. In my experience, sesame seed flour has similar high-absorbent properties as coconut flour. If you use almond flour or flax meal instead, you will need to reduce the amount of liquids used in this recipe. I haven't tried it but I'd use 2-3 fewer eggs/egg whites and 1/4 - 1/2 cups less water.
Step-by-step
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Line a loaf pan with parchment paper: Simply cut two strips of paper - one should be the width of the sides and one the width of the ends. Make both strips long enough so that they hang over the edges and then place them in a loaf pan. The strips of parchment will be used to lift the bread from the pan. You can make the paper stick to the pan by lightly greasing the pan with ghee. I used a 20 x 13 cm / 8 x 5 inch loaf pan.
Place the whole eggs and the egg whites into a bowl and mix using a fork. Set aside for later.
Place all the dry ingredients in a bowl and mix well. Make sure the dry ingredients are well combined to avoid uneven results. Add the egg mixture and process well using a mixer until the dough is thick. Add boiling water and process until well combined.
Place the dough into a loaf pan lined with parchment paper.
Place in the oven and bake for 1 hour and 15 minutes (or up to 90 minutes). When done, remove from the oven and place on a cooling rack. Grab the sides of the parchment paper and place the bread on the cooling rack to avoid the bread from becoming moist on the sides.
Once the bread cools down, cut into 12 to 14 slices (nutrition facts calculated per 12 slices).
Top with butter, cream cheese, sliced ham and cheese or home-made ham. Try Strawberry & Rhubarb Jam or Dark Cherry Chia Jam!
Keep as many slices as you need for the next 2-3 days. Place the remaining slices in batches of two in freezer bags and freeze for up to 3 months. When ready to be served, simply let the slices defrost or place in a toaster, oven or on a hot pan to crisp up.
Recipe
The Best Low-Carb & Paleo Bread - The Ultimate Guide
★★★★★4.7The ultimate guide to the perfect keto bread. Easy to make gluten-free & paleo bread suitable for a low-carb ...
- Hands on
- 15m
- Overall
- 1h 15m
- Servings
- 12
- 2.7 g
- Net carbs
- 8.8 g
- Protein
- 9.1 g
- Fat
- 136
- kcal
Ingredients makes 1 loaf, 12-14 slices
- Wet ingredients:
- Dry ingredients:
Instructions
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Line a loaf pan with parchment paper: Simply cut two strips of paper - one should be the width of the sides and one the width of the ends. Make both strips long enough so that they hang over the edges and then place them in a loaf pan. The strips of parchment will be used to lift the bread from the pan. You can make the paper stick to the pan by lightly greasing the pan with ghee. I used a 20 x 13 cm / 8 x 5 inch loaf pan.
Place the whole eggs and the egg whites into a bowl and mix using a fork. Set aside for later.
Place all the dry ingredients in a bowl and mix well. Make sure the dry ingredients are well combined to avoid uneven results. Add the egg mixture and process well using a mixer until the dough is thick. Add boiling water and process until well combined.
Place the dough into a loaf pan lined with parchment paper.
Place in the oven and bake for 1 hour and 15 minutes (or up to 90 minutes). When done, remove from the oven and place on a cooling rack. Grab the sides of the parchment paper and place the bread on the cooling rack to avoid the bread from becoming moist on the sides.
Once the bread cools down, cut into 12 to 14 slices (nutrition facts calculated per 12 slices).
Top with butter, cream cheese, sliced ham and cheese or home-made ham. Try Strawberry & Rhubarb Jam or Dark Cherry Chia Jam!
Keep as many slices as you need for the next 2-3 days. Place the remaining slices in batches of two in freezer bags and freeze for up to 3 months. When ready to be served, simply let the slices defrost or place in a toaster, oven or on a hot pan to crisp up.
Nutrition per slice
Carbs 8%Protein 28%Fat 64% of calories
- Net carbs
- 2.7 g
- Total carbs
- 8.1 g
- Fiber
- 5.4 g
- Sugars
- 1.1 g
- Protein
- 8.8 g
- Fat
- 9.1 g
- Saturated fat
- 1.6 g
- Calories
- 136 kcal
- Sodium
- 385 mg · 16.7% RDA
- Magnesium
- 59 mg · 14.8% RDA
- Potassium
- 188 mg · 9.42% EMR
Nutrition by ingredient
| Per slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg white, fresh | 0.1 g | 1.8 g | 0 g | 9 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1 g | 0.8 g | 12 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Psyllium husk powder | 0.3 g | 0.1 g | 0 g | 2 |
| Coconut flour, organic | 0.5 g | 0.9 g | 0.8 g | 18 |
| Sesame flour, fine, defatted | 0.3 g | 2.3 g | 1 g | 20 |
| Baking powder, gluten-free | 0.3 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 2.7 g | 8.8 g | 9.1 g | 136 |
Serving size slice
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Low FODMAP
- Vegetarian
Troubleshooting
Weigh all dry ingredients. Make sure you weigh all the dry ingredients using a kitchen scale. Even small differences can affect the final result of this recipe, especially in case of psyllium and flax meal!
Psyllium notes. Make sure you use psyllium husk powder, NOT whole psyllium husks. Whole psyllium husks are great for making Grain-free Tortillas but you need to powder them when making keto bread. The best way to get the best texture and flavour is to buy whole psyllium husks and powder them in a coffee grinder of a food processor. Ready-made psyllium powder may be too dense and make the bread flat. (Note: Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation.)
Moisture issues. If the final result is too moist inside, do not reduce the water used in this recipe or the psyllium will clump. Instead, toast the slices before eating.
Do not leave the dough out for too long. Once you mix in the wet ingredients, make sure to place the dough in the oven as soon as you can. The mixture is activated with baking powder once you add liquid ingredients and if you leave the dough out for too long, it will not rise.
Other raising issues. If the bread doesn't rise properly, use only egg whites and omit the egg yolks (I never needed to do this).
Egg whites. To make this keto bread we are mostly going to need egg whites. The reason you shouldn't use whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste the egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce, Frozen Fat Bomb, Smoothies, Keto Coffee or Lemon Curd.
Use a mixer. To process the dough you should use a using a mixer or a hand mixer.
Sesame seed meal instead of sesame flour. If you use ground sesame seeds instead of sesame seed flour (about the same amount in cups), you will have to reduce the water needed by ~ 1/4 - 1/2 cup in the 2nd recipe. I use a food processor to make sesame seed meal or you can use a coffee grinder. There seems to be a difference even between hulled and unhulled sesame seeds (hulled work better). Keep in mind that the bread will still be more moist than bread made with fine defated sesame seed flour.
DO NOT USE a silicon loaf pan! As I discovered by accident, the bread will not rise properly and the dough will be dense and unappetising! You need to use a firm pan like this one.
Hollow tops/air bubble. Firstly, make sure you use baking powder - not baking soda! If you use a mixture of cream of tartar and baking soda, use 3/4 tsp baking soda and 1 1/2 tsp cream of tartar for every tablespoon of gluten-free baking powder. Secondly, if you over process a dough that contains psyllium, you will end up with a hollow top and dense bottom part. Process the dough until well combined - this should take just a few seconds. If for any reason the loaf doesn't raise evenly, make the bun shapes instead (see tips below) - they always come out great! Best results will be achieved with this dough: Ultimate Keto Buns
Purple bread. If the bread turns out purple, it's due to the psyllium husk powder. Whenever I use Now Foods psyllium powder, the bread is always perfect, light brown. I sometimes use whole psyllium husks which I "powder" myself in a food processor. The loaf on the right side has been over processed.
Baking paper stuck to the bread. This will happen if you use the nut-free version that includes sesame seed flour. You can remove the paper after you let the bread cool down. If it's still difficult to peel without breaking the bread, use a piece of wet kitchen towel to pat on the parer where it's stuck. Then peel off.
Serve it with
Dishes that go well with low-carb bread.
Instant Pot Broccoli Cheese Soup
Keto Instant Pot Chicken Enchilada Soup
The Creamiest Low-Carb Vegetable Soup
Anti-Inflammatory Egg Drop Soup
Keto Ranch Chicken Salad
Authentic Greek Salad
Cheesy Low-Carb Tomato Soup
Low-Carb Instant Pot Clam Chowder
Keto Beef Stroganoff Soup
Instant Pot Mexican Chicken Fajita Soup
SuperFood Keto Soup
Low-Carb "Potato" Salad
Keto Jalapeño Popper Potato Salad
Low-Carb Thai Hot and Sour Shrimp Soup
Classic Tricolore Salad
Low-Carb Chicken Fajita Salad
You may also like
The Best Low-Carb Yeast Bread
Sourdough Keto Baguettes
Savory Keto Veggie Loaf
90 Second Keto White Bread
90 Second Keto Bread
Quick Keto Eggless English Muffin
Ultimate Keto Buns
Nut-Free Keto Buns
Paleo Multi-Purpose Mini Loaves with Carrot & Thyme
Psyllium-Free Low-Carb Bread
Low-Carb Rye Bread
Ultimate Keto Breadsticks
Fluffy Nut-Free Keto Sunflower Bread
Low-Carb & Keto Naan Bread
Pesto Pull-Apart Low Carb Bread
The Best Ever Keto Chaffles
Comments & ratings (151)
Hi there, I have a question about measurements. The cups are a completely different measurement than the grams (I tried both at the same time). So I'm not sure which to use, grams or cups, as they are very different measurements. Can you please advise?
Also, two times in a row I tried making this bread and it had a HUGE hollow area? I first mixed gently with a spatula and then with hand mixer for 3-4 seconds. Any idea why? thank you!
Hi Sara, it’s always best to go by the gram/ounce values when possible. Different brands can vary in density and moisture, so using a kitchen scale for dry ingredients is especially important in low-carb baking. Regarding the hollow area, I’ve covered this in the Troubleshooting section of the post. If you still have questions, feel free to ask!
Thank you so much for this bread! I've made it quite a few times already and love it. One question though on the ingredients - It shows 60g for both coconut flour and the sesame seed flour, but they have different measurements with the cups. See below. So I wasn't sure what is what 😊. If you can clarify I'd be grateful.
1/2 cup coconut flour (60 g/ 2.1 oz)
3/4 cup fine defated sesame seed flour (60 g/ 2.1 oz)
Hi Stacy, that is correct because these two ingredients have different density so they won't weigh the same. That is also why I always prefer to weigh my baking ingredients. And thank you for the lovely feedback! 😊
(I'm sorry for the delayed response, life gets busy with newborn twins!)
Thank you!
Have you tried any other method of baking rather than an open 'bread pan'? I have recently purchased a LoafNest, that enables a nice browned crust via a 'dutch oven' approach. Wonder if it would work on this bread, as the liner and how it is cooked (enclosed steam/cast iron) would seem to indicate that such an 'artisan bread' model might work with this amazing bread.
I would personally avoid using a closed method as the bread would be too moist. Or you could make buns instead: Ultimate Keto Buns
I tried this recipe, and it worked! A VERY moist bread, and so I let it sit out to 'dehydrate' for over 24 hours, until I realized it just is what it is, and cut up 2-slice freezer packs as suggested. Bread SMELLED heavenly not 10 minutes after going in the oven. Have your boiling water hot and at the ready, when it comes time to mix. I didn't, and while my bread didn't have a collapsed top, it DID have a 'butt-crack' all along the top of the loaf. It was rather vulgar. Also, using the parchment paper was another oddity, but you know? It worked. Daughter (who is "Glutton-intolerant"... aren't we all?) likes the bread. I do, too. Tastes good with p'nut butter. THANKS!
Thank you so much for your feedback John, and for the laugh reading it, I'm glad you enjoyed! 😊 Did you use any substitutions? I wonder why it was so moist.
I think (as I said) that, because the water was not 'quite' at the boiling stage, I let the mixer 'mix' for more than a minute (or two?) - so, much of the loaf kind of 'collapsed' toward the bottom, where it was still a bit 'moist'. Rest of bread came out perfect, except for the 'bikini effect.'
Merry Christmas!
Oh I see! That might be the reason, plus maybe over-beating. I get that when I mix it too much. It should literally only take 15-20 seconds. I hope the next batch comes out great! 😊 Merry Christmas to you too!
Hi,
in your bread recipes, can you give me a alternative to replace the eggs (my son is allergic to the eggs).
thank you
I think this may be a good alternative - not fluffy results but still good: Ultimate Keto Breadsticks (without the egg wash)
Another option: The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
I've filled out every thing and find I have to send a message to sign up for your web site?
Hi Janie, if you want to you can (optionally) sign up for our newsletter to get free recipes and diet plans. To leave a comment you don't have to sign up. The only reason we require people to fill in their email address when they leave a comment is to avoid getting a flood of spammy comments. I hope this helps!
I just tried this for the first time and am very dissapointed 😞. I did everything exactly as described, I even bought the loaf pan you suggested and grinded my whole psyllium husks instead of using psyllium husk powder (which I have) but the dough was dense and unappetising.
I'm sorry to hear that Roye. I'm sure this recipe works because I tested this tens of times - that is how I created the troubleshooting list for it. Did you use a kitchen scale? The most common reason for dense bread is the type of psyllium although you did say that you got whole husks that you grinded. I wish I could help - perhaps some of the comments below may help?
Thank you Martina and yes I meant to mention I weighed everything with a kitchen scale. The only thing I did different was I used egg whites from a carton, but read where that should work?
The loaf was so heavy and dense, a little lighter at the top but middle and bottom like solid instead of flaky. Oh well, I'll toast the slices.
Thank you for your reply,
As far as I know it should. I have never used egg whites from a carton myself but I know some of my readers did and it was fine. I hope the next batch comes out great! It may be easier to make buns/burger rolls, I never got these dense: Ultimate Keto Buns
Quick question what size loaf pan did you use?
I'm not sure about the size as I'm travelling but I'd say "regular". I've seen smaller and bigger loaf pans and this was the most common size that I've seen in the shops and online.
Just made this for the first time and it came out perfect. One of the best receipts out there. Not because it worked great, but because there was not pop up every 3 seconds, AND I absolutely loved all the tips if it does not come out right. That shows me a lot of effort went into making this post. Kids liked it too which is why I wanted to try bread. I was confided in the other day the only reason my kids do not like the keto lifestyle is because they miss the bread and do not like the 90 second microwave bread. So good job !
Thank you Gregg, I'm glad you enjoyed! ❤️
Is it possible to use the carton of egg whites in this recipe?
I haven't tried that myself but someone mentioned it works well in the comments below.
Martina, wow! Thank you for this recipe! It’s delicious! Smelled amazing while baking, and turned out perfectly. I split the top and added sesame seeds, and added 10 drops of Sweetleaf, and it tastes as good as it looks. I couldn’t wait for it to cool before having a slice. 😊 This recipe is a keeper for sure! Thanks also for your comments about the brand of psyllium husks you use—I tried Now Foods, and no longer have purple bread! Thanks again.
Thank you Jen, I'm happy you enjoyed! ❤️
Have made recipe #1 twice. Weighing ingredients exactly, using baking powder, NOT over mixing - lightly just until combined, Putting in pre-heated oven as soon as is combined and both times is heavy/wet. second time I used only egg whites (per recommendation if heavy) and was still wet! almost inedible - needed to cut in middle and rebake - in oven for over 2 hours..... I can try buns, but what might be wrong? Should I try a higher Oven temp? I am grinding my own psyllium in coffee grinder..... can't identify where I am going wrong. Thanks!!
Hi Donna, I'm sorry to hear that. Do you live in high altitudes? Another issue could be the psyllium. This is my comment from another bread recipe where psyllium seemed to be the issue - have a look:
There are 3 types of psyllium:
1) Whole psyllium husks/flakes. These work well for tortillas (The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos) but not so much for bread as they may clump up and the bread is not as fluffy.
2) Store-bought psyllium. I haven't tried all the available brands but the ones I tried resulted in very dense, purple bread. The powder was often too dense.
3) I always achieve the best results with whole psyllium husks that I powder in a coffee grinder or a food processor (the S blade) - it will take longer to process but it helps if you can fill it up to at least half of the capacity.
I hope this helps!
Can you use parchment paper rather than the baking paper?
And, do you know if using a glass bread pan would affect the outcome of the baked product?
Also, is this bread normally a very moist bread? (I noticed your instruction to toast slices before eating if it was too moist)
Anxious to try this recipe.
Thx for your prompt reply 😊
(So glad to have found your web page. 😊 )
Thank you Deborah! Parchment paper and glass bread pan are both great (as long as it's firm baking pan). It is always on the moist side because flax meal and psyllium retain more water - toasting helps a lot as it removes any excess moisture. The best bread mix (least moisture) I've tried it this one: Nut-Free Keto Buns I hope you enjoy - happy baking! 😊
I am new to Keto and have a 3 road trip coming up and will not be able to cook. I was thinking of making this bread and bringing with me. How long does it last unrefrigerated?
I'd say 3 days just to be safe. The moisture might be an issue (risk of mold) if left for longer.
The recipe actually came out just fine!
Today I doubled up on the recipe and needed to separate and remix and add a bit more water.
My loaves rose crazy high, and then colapsed a bit on the bottom of the loaf.
Too much water?
Over mixing?
Next time, I'm definitely doing one recipe at a time.
#LoveYourBread❤
Thank you Jessica, I hope the next batch comes out great! Even I get a collapsed and dense bread loaf every now and then so I prefer to do hamburger buns. They always come out perfect 😊
I accidentally did 2x amount of physlium husk powder. Will my bread be okay?
Also, does it matter if ingredients is room tempurature? What is the nutritional info? I looove this bread! Thank you so much Martina.😊
Hi Jessica, I'm afraid that may have a significant impact on the bread because psyllium is very absorbent. My guess is that you'll need to add eggs and water but even like that I can't guarantee the texture will be ok. I use room temperature eggs but boiling water. Nutritional info in in the table above the ingredients - I hope this helps 😊
Hi thanks for this recipe, I ve just made it, very tasty. Was really fancying something breadlike. I had a bit of a shock when it came out purple, having taken recipe from app. Are you supposed to leave to rise before putting in the oven? As it didn’t rise a lot. Tastes great though.
Hi Jo, I think this is caused by the psyllium - are you using psyllium powder or whole husks which you "powder" yourself? I found that most store-bought psyllium powder makes my bread purple and really dense. The products I found were all too dense. Whenever I make my own psyllium powder by grinding whole husks, the bread is nice and fluffy.
Hello!!!I have a doubt, coconut flour does not have many carbohydrates for a low carb diet? Could I replace it with almond flour?
Thanks
Hello, coconut flour and almond flour are both very low in net carbs. More about keto foods: Complete Keto Diet Food List: What to Eat and Avoid on a Low-Carb Diet
I am wondering about the “Eggy” taste. My Wife and Ibtried a recipe and it was a Perfect 10 on appearance but tasted like a cold omelette..it was GROSS! Does this bread have that Egg taste to it?
There is a slight moisture (always with psyllium) but this can easily be fixed by "toasting" the slices. No "eggy" taste though 😊
I was wondering if either recipe would work as well in a bread maker?
Hi Daniel, just like the comment below, I'd love to know that too! I'm sorry but I've never used a bread maker machine. Maybe others could comment?