This super easy and delicious paleo keto bread is made with all clean ingredients with only 2 grams of net carbs! Such a healthy way to enjoy bread without spiking up your blood sugar.
If you follow me on Instagram, you know I love my toasts in all forms, especially avocado toasts. I usually just buy gluten free bread because they are easy and convenient, but lately, I’ve been sticking to a lower carb diet because I feel so much better that way. So, in order to keep my toast habit going, I decided to make my own paleo keto bread, and I’ve been loving it!
Yummy Paleo Keto Bread Recipe
This paleo keto bread loaf recipe is so easy and so fluffy. The prep time is so quick, because all you have to do is mix the ingredients together before pouring the batter into the baking pan before throwing it in the oven.
The base is made with low carb almond flour, and I just love how the texture is so much like actual bread! It’ll definitely fulfill your bread cravings without spiking up your blood sugar, whether you eat it alone or top it with your favorite spread and/or toppings.
Using the Correct Psyllium Husk
This paleo keto bread recipe uses psyllium husk powder to help with the bread-y texture. It’s actually quite easy to find these days, especially if you search online. However, not all psyllium husk powders are the same. Some of them, when baked, actually imparts a bluish-purple color to the baked good which can be quite off-putting.
I found that this psyllium husk powder is high quality, works well, and doesn’t change the color of my bread, and I’ve baked with it several times now. However, if you have another brand already on hand and the purple color doesn’t bother you, feel free to use it in this recipe because it won’t affect the flavor at all!
What to Expect With This Paleo Keto Bread
Just like most grain free breads, this bread will not rise like a regular, flour bread. Yes, it will rise some, but don’t expect it to double in size. Feel free to double the recipe and use the same sized pan if you want a true loaf-sized bread. You may need to adjust the baking time accordingly.
Also, this bread will be light and airy, and not hardy and crusty. I love toasting each slice before serving to give it a little more texture, then topping with mashed avocados or cream cheese.
It’s such a great way to enjoy bread on a low carb diet, so I hope you enjoy!
Yummy Paleo Keto Bread
Ingredients
- 2 cups almond flour
- 2 tbsp flaxseed meal
- 2 tbsp psyllium husk powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 4 large eggs whisked
- 1/4 cup ghee or coconut oil, melted and cooled
- 1 tbsp apple cider vinegar
- 1/3 cup warm water
Instructions
- Preheat oven to 350 degrees F and line a 9×5 loaf pan with parchment paper.
- In a large mixing bowl, stir together almond flour, flaxseed meal, psyllium husk, baking soda and sea salt.
- Stir in eggs, ghee, and apple cider vinegar.
- Add warm water, and mix well to make sure everything is combined.
- Pour the dough into the prepared baking pan, and smooth out the top.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Cool the bread completely before removing from the pan.
- Slice and enjoy!
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I love how nutritious this bread is — will have to try it and see if it can win over my bread-addicted family!
I would love this toasted with a fried egg on top for breakfast! Lovely recipe – thank you!
So great to have a bready slice to enjoy in so many ways!! Easy and super yummy!
Do I melt the ghee before or after I measure it? Love your recipes and book.
Yes, melt the ghee first and then measure it out! Thank you!!
Great recipe! This bread was fast and easy to make and I really appreciate the quality ingredients in it. I used slices for both toast and french toast, and was delighted with both the flavor and texture each time!! I will definitely make this recipe again 🙂
So glad you liked it!! Thanks so much!!
I love this recipe! Sometimes I just want a sandwich for lunch and this recipe works. (One time I got lazy and didn’t line the loaf pan with parchment paper. Bad Idea. This step is necessary if if you want to remove the bread from the pan without a struggle!)
I’m in the process of making this recipe as I’m writing this. My dough turned out thick (too thick to pour out… I had to scoop it out and put it in the bread pan with a spatula. Is this normal? When I read in your notes to “pour the dough into the prepared pan” I started second guessing if something was wrong with my dough. It’s already in the oven, so I’ll see how it turns out. Crossing fingers and thank you for the recipe!
I’m so sorry that I didn’t see this earlier! How did it turn out?