Keto Bread With Psyllium Husk

This super easy keto bread with Psyllium Husk is the best keto bread I've ever made! It is soft in the centre and crusty on the outside, and each slice has only 3 g net carbs.

Keto Bread With Psyllium Husk

Bread is an essential item in my breakfast. Therefore, I have made so many keto bread recipes, such as Keto Seeded Bread, Keto Zucchini Bread, Keto Almond Flour Bread and more.

Today I introduce to you my new keto bread recipe: psyllium husk keto bread. It is my go-to regular flour bread substitute.

The taste and texture of this bread are superb; it is super light and soft. Seriously, this is my favorite keto bread ever.

This bread is also gluten-free, dairy-free and it freezes beautifully. It is also has only 3 g net carbs per slice (Check the recipe card for more nutritional information about a slice of this bread).

I have experimented with the Psyllium Husk to flour ratio in this recipe a lot to come up with the perfect ratio, which is ½ cup of Psyllium Husk to every 3 cups of flour (almond flour + coconut flour).

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Almond flour: My regular flour substitute to make the bread.
•  Coconut flour: I add a small amount to fluff the almond flour for a little bite.
• Psyllium husk powder: Psyllium husk powder is gluten-free and keto-friendly. Once mixed with water, it absorbs the water and forms a gel-like consistency that helps to bind all the ingredients.
•  Baking powder
• Apple cider vinegar: I use a small amount to improve the bread texture, and it also acts as a leavening agent.
• Egg whites: I don't use egg yolks in this recipe, just the whites.
• Salt

How to Make Psyllium Husk Keto Bread

One: Preheat the oven to 180 C / 350 F and grease 2lb loaf pan with butter.

Two: Start by adding the egg whites in a bowl and the Apple cider vinegar, then mix well using the hand mixer.

Three: In another bowl, add almond flour, psyllium husk powder, coconut flour and salt, stir together.

Four: After that, add the dry mixture to the egg whites mixture and slowly mix with a spatula. Add the water and stir again

Tip: Don't overmix; overmixing will affect the texture of the bread badly.

Five: After that, scoop the batter into the loaf pan. Bake for 40-45 minutes, until the top becomes firm and golden brown. Allow to cool completely, then cut it.

Tip: Insert a toothpick into the center of the bread. If it comes out clean, then the bread is done.

Serving Ideas

I like to serve this bread with soups and stews such as Old Fashioned Chicken Vegetable Stew.

You may also use it to make a sandwich, french toast or even croutons.

Storage

To store: Keep the bread covered in the fridge. It will last for 3-4 days.

To freeze: Slice the bread and wrap the slices individually in a plastic wrap and keep in the freezer for 1-2 months.

Reheating: Thaw a slice of the bread at room temperature, then reheat in the microwave or in the oven.

More Keto Bread Recipes

• Low Carb Cloud Bread (3 Ingredients)
• Keto Cream Cheese Bread - Low Carb Bread Recipe​
• Keto Cheese Tortilla Wraps
• Keto Sesame Seed Bread Recipe

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Recipe Card