Keto High Fiber Bread

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    2 h 15 min

  • ready time

    ready time

    2 h 35 min

Keto High Fiber Bread

15 ratings

Keto Brown Loaf is the best everyday rustic bread that is great to use as sliced bread for sandwiches or slathered with nut butter as a snack. The low carb bread is sturdy for other uses, including breakfast items like French toast or avocado toast.

How do I make this bread look like a loaf?

Shaping Keto bread before baking is critical as they tend to hold the same shape after baking. The dough is divided into two long pieces and then placed side by side into the loaf pan. The results? A realistic “loaf” shape on the top of the finished loaf.

What kind of egg whites should I use?

Use fresh egg whites for this bread and not liquid egg whites. Liquid egg whites contain a higher moisture content and will significantly affect the final loaf in terms of bake time and could collapse the bread.

How long should Keto bread bake?

Keto and other gluten-free bread are very delicate. It is best to overbake them than underbake them. In doubt, add 20-30 minutes to the bake time. Be sure not to touch this bread or remove it from the oven until the 2 hour bake time is complete. If it begins to collapse, immediately place it back into the oven and allow it to puff up again and finish baking.

  • Net Carbs

    1.2 g

  • Fiber

    3.3 g

  • Total Carbs

    4.6 g

  • Protein

    3.4 g

  • Fats

    4.7 g

71 cals

Keto High Fiber Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    1-¼ cup

  • Psyllium Husk Powder Soluble Fiber by Now

    Psyllium Husk Powder Soluble Fiber by Now

    5 tbsp

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tsp

  • Raw Egg, White

    Raw Egg, White

    6 large

  • Apple Cider Vinegar

    Apple Cider Vinegar

    2 tablespoon

  • Boiling Water

    Boiling Water

    1 cup

Recipe Steps

steps 7

2 h 35 min

  • Step 1

    Preheat an oven to 375 F. Combine all dry ingredients together in a mixing bowl with a whisk. This includes the almond flour, psyllium husk, baking soda, salt, and kosher salt.
    Step 1
  • Step 2

    Place in a stand mixer and beat until just combined.
    Step 2
  • Step 3

    Add the apple cider vinegar and egg whites. Beat using the stand mixer until well combined.
    Step 3
  • Step 4

    Add in the boiling water and beat until well combined, about 1-2 minutes. There should be no lumps remaining from the previous step.
    Step 4
  • Step 5

    Divide the dough in half and shape into two long, round loaves using damp hands. Wash hands between loaves if your hands get sticky. Shaping it into two logs will help the structure of the bread from sinking after baking. Place the two long round doughs parallel to each other in a standard loaf pan sprayed with nonstick cooking spray.
    Step 5
  • Step 6

    Bake for 15 minutes at 375 F. Then turn the oven down to 300 F and allow it to bake for 2 hours and 30 minutes. Do not be tempted to remove the bread from the oven before the time is up. The bread can look done on the outside, but be undercooked on the inside. Removing it from the oven will cause the bread to collapse and lose all its structure. The bread should have a nicely browned look. Do not worry, gluten-free bread is hard to burn.
    Step 6
  • Step 7

    Allow cooling completely before attempting to remove bread from the loaf pan and slice it. The loaf should be sliced into 16 even pieces.
    Step 7

Comments 28

  • StellarRadish816019

    StellarRadish816019 3 months ago

    What makes this bread look purplish on the picture?

    • Andy

      Andy 3 months ago

      The psyllium husk powder. I've had this issue years ago. I now only use whole husks. But you can use a spice grinder to powder them, and you seem to lose the purple tinge. It must be how suppliers process it. Much better bread recipes available though. These are too 'eggy'

    • Duartewifey112919

      Duartewifey112919 3 months ago

      It’s the psyillum husk fiber. When you use a lot of it it turns the product purple.

  • SissiR

    SissiR a year ago

    I am a bread maker and I can tell you looking at this photo that the bread wasn’t made with baking powder. This was made with bread east , this roles are the results of long fermentation and gluten. Perhaps it’s no the same bread as the recipe as I can see there are people complaining about the results 🤓

    • recipewriter

      recipewriter a year ago

      Hello-thank you for your comment! This recipe here was made using baking soda and apple cider vinegar for leavener. However, the holes were created from the very long bake time in combination with the water evaporating and psyllium husk. The recipe that was created is the same recipe that was photographed.

  • LeadTree

    LeadTree 2 years ago

    I've made this bread twice. It's not super tasty, especially if you're comparing it to your regular bread, but it's OK in meeting the need for something to dip into my egg yolks or soup. I prefer eating it toasted. I haven't been able to get mine to rise as much as what we see in the picture. I've increased the cooking time to 3 hours (after turning oven down to 300), and I allow the bread to cool in the oven. I think this has prevented the bread from sinking after taking it out of the oven as others have reported. Even with the increased cooking time and cooling in the oven, the bread is not dry but rather has a slightly slippery texture, which is why I prefer to consume it toasted. The fiber is why I make/eat this bread.

    • Jagnut66

      Jagnut66 2 years ago

      I’m sorry but this was awful.

      • 90twitters2

        90twitters2 2 years ago

        Has anyone baked this in a muffin tin?

        • AwesomeAvocado126751

          AwesomeAvocado126751 3 years ago

          Did not rise to look like the picture, but definitely rose a little bit. Has a bit of a sand texture, but as long as it was not eaten plain, tasted good!

          • Dasbiotch

            Dasbiotch 3 years ago

            What are storing suggestions for this? Just like "regular" bread?

            • GorgeousRadish423713

              GorgeousRadish423713 3 years ago

              Subbed the almond flour with coconut flour - fantastic!

              • Teresa T 64

                Teresa T 64 2 years ago

                Did you reduce the amount of coconut flour ?

            • StellarKetone992325

              StellarKetone992325 3 years ago

              I made this!! Came out perfect spread with butter or peanut butter. Only the tiniest psyllium husk slippery taste but not distracting. Glad I made it.

              • Moondust17

                Moondust17 3 years ago

                What do you mean by fresh eggwhite? Appreciate the guidance

                • Dloll

                  Dloll 3 years ago

                  Not the kind in the carton, use a whole egg and separate the egg whites

              • Kathy’s  m

                Kathy’s m 3 years ago

                I only wish I could post a pic The outside was perfect The gut loaf revealed 8/10 air bubble in the center and 1/2 inch of goo in the bottom Went directly into the trash can

                • SuperAvocado172031

                  SuperAvocado172031 a year ago

                  Sounds like maybe it was undercooked?

              • Erinstock

                Erinstock 3 years ago

                Aww s**t I made it then read the note not to use liquid egg whites.. no wonder it looked strange.. Oh well, next time I'll do it right :D

                • Lulupad

                  Lulupad a year ago

                  Thank you for your feedback. I was considering to bake but not now.

              • Chrystal

                Chrystal 3 years ago

                Can cinnamon be added to make a cinnamon loaf?

                • justdani23

                  justdani23 3 years ago

                  Was a little nervous to make this because I haven’t been great with bread in the past, but I followed the directions exactly and measured all ingredients to the gram on a kitchen scale. The result was a dough that was able to be shaped like logs as indicated and rose in the oven beautifully. And it’s a pretty decent bread substitute with a slather of butter! I’m impressed.

                  • Motlem

                    Motlem 3 years ago

                    While I do like this bread, I've made it a few times, I have run into a couple of issues. First is a discrepancy between the pictures and what I get. The logs before baking in the photos look like a fairly solid dough. Mine is pretty wet and runny. Mine puffs up tall at first but then partially falls during baking. It maintains it's shape fine after taking it out but I wish it kept the initial height. I'm going to try a couple of tweaks and see if I can get even better results. If anyone has a tip or two I'd appreciate any input.

                    • MamaC

                      MamaC 3 years ago

                      Mine fluffed up nicely while baking but completely deflated when I took it out. Any suggestions? Tasted great though!

                      • Motlem

                        Motlem 3 years ago

                        Mine fluffs up tall at first then half collapses. This all happens during baking. Mine always keeps it's shape when I take it out though.

                      • Janeasilver

                        Janeasilver 3 years ago

                        In the notes it does say to pop back in the oven if it starts to deflate..

                    • Swati

                      Swati 3 years ago

                      Can I use Metamucil in place of psyllium husk ?

                      • Kyleandmadison

                        Kyleandmadison 3 years ago

                        Can you sub a different flour?

                        • GorgeousRadish423713

                          GorgeousRadish423713 3 years ago

                          I used coconut flour & it worked great!