#1 Low Carb & Keto Diet App Since 2010
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prep time
20 min
cook time
2 h 15 min
ready time
2 h 35 min
Keto High Fiber Bread
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1-¼ cup
Psyllium Husk Powder Soluble Fiber by Now
5 tbsp
Baking Soda
1 teaspoon
Coarse Kosher Salt by Morton
1 tsp
Raw Egg, White
6 large
Apple Cider Vinegar
2 tablespoon
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 2
Place in a stand mixer and beat until just combined.Step 3
Add the apple cider vinegar and egg whites. Beat using the stand mixer until well combined.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 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 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 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.
Comments
StellarRadish816019 8 months ago
What makes this bread look purplish on the picture?
Andy 8 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 8 months ago
It’s the psyillum husk fiber. When you use a lot of it it turns the product purple.
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 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 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 3 years ago
I’m sorry but this was awful.
90twitters2 3 years ago
Has anyone baked this in a muffin tin?
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 3 years ago
What are storing suggestions for this? Just like "regular" bread?
GorgeousRadish423713 3 years ago
Subbed the almond flour with coconut flour - fantastic!
Teresa T 64 3 years ago
Did you reduce the amount of coconut flour ?
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 3 years ago
What do you mean by fresh eggwhite? Appreciate the guidance
Dloll 3 years ago
Not the kind in the carton, use a whole egg and separate the egg whites
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 a year ago
Sounds like maybe it was undercooked?
Erinstock 4 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 a year ago
Thank you for your feedback. I was considering to bake but not now.
Chrystal 4 years ago
Can cinnamon be added to make a cinnamon loaf?
justdani23 4 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 4 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 4 years ago
Mine fluffed up nicely while baking but completely deflated when I took it out. Any suggestions? Tasted great though!
Motlem 4 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 4 years ago
In the notes it does say to pop back in the oven if it starts to deflate..
Swati 4 years ago
Can I use Metamucil in place of psyllium husk ?
Kyleandmadison 4 years ago
Can you sub a different flour?
GorgeousRadish423713 3 years ago
I used coconut flour & it worked great!