This dense, fiber-rich bread uses psyllium husk powder to create an incredibly satisfying loaf with just 4 ingredients and 3g net carbs per slice.
Recipe Details
Ingredients
- 30g psyllium husk powder (not whole husks)
- 200g fine almond flour
- 4 large large eggs
- 10ml baking powder
Instructions
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Preheat oven to 180°C (350°F). Line a 20x10cm (8x4 inch) loaf pan with parchment.
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Mix 30g psyllium husk powder (not whole husks), 200g fine almond flour, and 10ml baking powder in a large bowl.
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Whisk 4 large large eggs until frothy, then add to dry ingredients. Mix until a thick dough forms.
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Let dough rest for 5 minutes to allow psyllium to absorb moisture and thicken.
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Transfer to prepared loaf pan and smooth the top.
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Bake for 50-60 minutes until golden and a toothpick comes out clean.
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Cool completely before slicing (at least 2 hours for best texture).
Tips
Psyllium Powder Only: Make sure to use psyllium husk powder, not whole husks. The powder creates a much better texture for bread.
Resting Time: Don't skip the 5-minute rest - this allows the psyllium to fully hydrate and create the proper binding texture.
Cooling is Critical: This bread must cool completely before slicing or it will be gummy. The texture improves significantly as it cools.
Fiber Content: This bread is incredibly high in fiber, so start with smaller portions if you're not used to high-fiber foods.
Slicing Tips: Use a sharp serrated knife and slice with a gentle sawing motion for clean cuts.
Storage: Keeps well at room temperature for 3-4 days wrapped in plastic, or refrigerated for up to a week.
Toasting: Toasts beautifully and develops a lovely crust. Perfect for avocado toast or traditional buttered toast.
Texture: This bread has the most traditional bread-like texture of all keto breads - dense, satisfying, and sturdy enough for any sandwich.