A low carb bread that is simple to make and baked with almond flour. Delicious sliced and toasted for breakfast.
As with most low carb breads, the psyllium husk powder gives it more of a bread texture and takes away any “eggy” taste that some breads have. I separate the eggs and whisk up the egg white as I find it helps give the bread a less dense texture.
MY LATEST VIDEOSTo be completely honest, this low carb bread recipe is one that I just stumbled across as I needed an almond loaf bread slice for another project that I am working on. Without my usual care on putting a recipe together for the blog, I threw everything in a bowl and just “guessed”, spread in a baking tin and baked it.
The bread was delicious and when munching a slice, thought to myself “this is blog worthy”. So once again, I had to try to remember what I did! That is such a bad habit of mine that I need to break in 2018. There’s recipes that I create for the blog, which are written down, thought out, tried and tested with notes as I go along. Then there are recipes that we eat when I say “meh, throw something together”. Often these are delicious, and I then struggle trying to make them the same again. There is still a chocolate cake that I need to recreate. What was I thinking? I clearly remember the Chief Taster requesting a cake, I threw something in a bowl and it was one of the best cakes we had eaten. Can I remember the measurements? The number of eggs? Nope. Oh well, it’s on the list of things to try again!
I made delicious French toast (aka “eggy bread” for the British) with this bread a day after making it. One of the downsides of a low carb bread is that it can end up a bit moist after being kept in the fridge. I dipped a couple of slices of the low carb bread into beaten egg, fried it in butter and voila! A yummy breakfast was had!
Ingredients
- 3 cups Almond flour
- 3 medium Eggs separated
- 1/4 cup Melted Butter
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Apple cider vinegar
- 1/2 cup Boiling water
Instructions
- Preheat the oven to 180C/350F degrees.
- Grease and line a 2lb loaf tin with parchment paper (if you have a 1lb tin you could reduce the ingredients OR, bake some rolls with any left over dough).
- In a bowl, add the almond flour, baking powder, salt and psyllium husk power. Mix well.
- In another bowl, mix the egg yolks and melted butter together (I use a whisk)
- Add this mixture to the dry ingredients and stir well.
- Add the apple cider vinegar and stir thoroughly.
- In another bowl, whisk the egg whites until stiff. Fold them into the bread mixture.
- Add the boiling water, ¼ cup at a time until you have a light dough. (You may not need all the water so add a bit at a time to prevent a soggy dough).
- Bake for 30 minutes until firm.
Notes
Nutrition
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18 Comments
Aliya Leacock
September 25, 2018 at 6:49 pmHi!! I tried this recipe out for a friend who is allergic to gluten, so I halved the recipe, and it turned out horribly! I used all the ingredients, but it didn’t rise at all and is pretty much just a long, flat biscuit, and tastes SUPER eggy. Any idea what could have gone wrong? Thanks!
Angela Coleby
September 26, 2018 at 9:42 amIt might be due to halving the ingredients and not getting the right ratio of egg to almond flour.
Zayna
July 5, 2018 at 5:29 amHi Angela,
Was wondering if you have used ground almonds for this recipe, instead of almond flour, or are they both the same thing? Do confusing, online they have almond flour, almond meal, almond powder, and they all look the same except for the extra fine almond flour…???
Angela Coleby
July 5, 2018 at 7:45 amI used almond flour which is essential ground almonds with the shells removed. Almond meal is ground almonds with the shells still on. I’d buy bags of ground almonds from Aldi in the UK which is exactly the same as almond flour. Just a name really.
AL
April 28, 2018 at 6:13 pmI can’t use apple cider vinegar, bc my husband has an inflammatory response to anything fermented. Is there something else I could do to get a rise?
Angela Coleby
April 30, 2018 at 8:27 amHow about lemon juice?
Linda K
January 17, 2018 at 2:05 pmHi Angela,
I just tried this recipe, it tastes pretty good but I did not get a good rise on it. I only used 1\4 c of the boiling water and maybe my egg whites were to stiff. Any suggestions? Thank you.
Linda
Angela Coleby
January 17, 2018 at 4:27 pmHi Linda, Perhaps add a bit more apple cider vinegar for an extra lift?
Laura
January 15, 2018 at 2:05 amHey there, I have never used Psyllium husk powder, I use flaxseed meal. Can I substitute? I am clueless. for health reasons and must avoid gums, starches, sugar and oils., I am gluten free & butter is good. I totally get the remembering ingred. amounts, I leave try to jot them down as I go. Thank you for this recipe, it looks so wonderful.
Angela Coleby
January 16, 2018 at 4:58 amHi, you could but it won’t be quite the same as psyllium husk powder makes the mixture more of a dough/bread-like consistency. Happy baking!
Linda
June 1, 2018 at 12:54 pmHow about wheat germs? I don’t want to have to buy the psyllium husk powder just for that. It’s not cheap.
Angela Coleby
June 3, 2018 at 10:58 amThat might work. I also am wondering about ground chia seeds too.
diana Galvan
September 7, 2018 at 2:54 amHi Angela. I am new to all this and have been wanting to make some of your delicious low carb bread. I was just reading your recipe and noticed that it calls for psyllium husk powder. Just wondering if you know that some folks have an allergy to this. Its not very common but it does exist. Its the same ingredient as in Metamucil. Pretty much like a peanut allergy. Imagine by surprise when I ended up in the hospital after ingesting psyllium. Im just wondering with so many people on the keto diet if there shouldn’t be a possible food allergy noted somewhere. People are we well aware of peanut allergies but I feel they should also be informed. Thank you for your time. I hope you find this helpful.
Angela Coleby
September 9, 2018 at 9:42 amThanks for the information.
Linda B
January 13, 2018 at 7:25 pmHi Angela and thanks for the recipe….look forward to trying! I so emphasize (sp??) with you about creating something in the kitchen, thinking as you do it that of course you will remember everything, and then blip…no you don’t. My husband loves to compliment me to people about my cooking, only to end with the sad report that I usually cannot duplicate the dish. So when I fix something, his (wonderful) responsie is often…will you be able to do it again??? It is a funny part of the creative process, isn’t it. Anyway, soooo appreciate all your low carb grain free efforts that make us so happy so often!! Happy New Year, Linda B
Angela Coleby
January 14, 2018 at 7:30 amLol! Glad someone else understands my pain too! Happy New Year and wishing you a fabulous 2018!