Keto Almond Flour Bread — No Wheat Flour
Keto bread relies on almond flour plus psyllium husk in place of wheat flour. The psyllium provides the elasticity that gluten normally would — without it the loaf crumbles. A slice carries roughly 3g of net carbohydrate.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Calories
- 165
Most keto bread recipes turn out either like a savoury cake or like something that falls apart in your hand. The reason is that they drop the flour without replacing what gluten was doing. Psyllium husk — sold in pharmacies — is the answer: it absorbs water and forms an elastic network that behaves much like gluten.
Method
-
1
The dry mix
Whisk the almond flour, psyllium, baking powder and salt together thoroughly in a bowl. They must be combined before any liquid goes in.
⏱ 3 min -
2
Eggs and vinegar
Add the eggs and cider vinegar and stir. The mixture will be thick and crumbly at this stage — that's normal.
⏱ 3 min -
3
The boiling water
Pour in the boiling water all at once and stir quickly for 30 seconds. You'll feel the dough suddenly tighten and turn elastic — that's the psyllium working.
⏱ 2 min -
4
Shape
Shape the dough into a long loaf on a lined baking sheet and cut three diagonal slashes across the top with a knife.
⏱ 4 min -
5
Bake
Bake at 180°C for 50 to 55 minutes. It's done when the base sounds hollow if you tap it.
⏱ 52 min -
6
Cool
Let it cool completely on a rack before slicing — at least an hour. Cut it warm and the inside will be wet.
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- Cooling fully isn't optional. Psyllium bread finishes setting as it cools.
- If the inside looks slightly purple, that's a particular grade of psyllium and completely normal — it doesn't affect the taste.
- It freezes well sliced, and you can toast a slice straight from frozen.
- Almond flour and coconut flour aren't interchangeable — the quantities are completely different.
People also ask
How many carbs in a slice?
About 5g total carbohydrate, of which 2g is fibre — roughly 3g net carbs, which fits a keto diet.
Can I make it without psyllium?
No. Psyllium is what gives the structure and elasticity. Without it the loaf crumbles and won't hold together.
Is it genuinely gluten-free?
Yes, both almond flour and psyllium are naturally gluten-free — but check the packet says gluten free if you have coeliac disease, because of cross-contamination.
Cook mode
Keto Almond Flour Bread — No Wheat Flour
-
1
The dry mix
Whisk the almond flour, psyllium, baking powder and salt together thoroughly in a bowl. They must be combined before any liquid goes in.
-
2
Eggs and vinegar
Add the eggs and cider vinegar and stir. The mixture will be thick and crumbly at this stage — that's normal.
-
3
The boiling water
Pour in the boiling water all at once and stir quickly for 30 seconds. You'll feel the dough suddenly tighten and turn elastic — that's the psyllium working.
-
4
Shape
Shape the dough into a long loaf on a lined baking sheet and cut three diagonal slashes across the top with a knife.
-
5
Bake
Bake at 180°C for 50 to 55 minutes. It's done when the base sounds hollow if you tap it.
-
6
Cool
Let it cool completely on a rack before slicing — at least an hour. Cut it warm and the inside will be wet.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.