share this post

Best Keto Bread Recipe Without Eggs

V
DF
GF
K
P
CE
Jump to Recipe Print Recipe Save! Pin This Recipe! Rate it!
4.79 from 547 votes
Carine Claudepierre -
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

Many people ask me every day how to make a keto bread recipe with no eggs and that tastes like traditional wheat bread!  This egg-free keto bread recipe is the answer, and it makes quite frankly the best keto bread.

It takes only 20 minutes to make, and it is ideal for your keto sandwiches with only 3.6 grams of net carbs per slice! As usual, the recipe is at the bottom of the post, but you’ll find before it several useful tips to help you make this recipe!

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

Calling all the bread lovers with this new low-carb coconut flour bread recipe! Wondering how to make low-carb bread without eggs? I hear you. There is nothing worse than an eggy taste in bread.

So this coconut flour bread recipe comes to the rescue! A dense, soft keto and eggless bread recipe!

What is keto bread?

Keto bread is a low-carb diabetes-friendly bread made of low-carb flours and usually requires many eggs. Therefore, keto bread often has an eggy taste that most of us don’t appreciate.

The reason why keto bread uses so many eggs is simple. Low-carb flours are high in fibers, wheat-free, and starch-free. Starch and wheat usually bind ingredients in regular bread, forming a bulk.

To hold ingredients together, people often use eggs in keto bread recipes to create a bulky, soft, fluffy bread loaf. However, an egg is not the only solution to make keto bread loaves.

I am so excited to show you how you can actually make keto bread eggless!

Are you new to Keto?

Keto Quick Start Guide

Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!

  • This field is for validation purposes and should be left unchanged.

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

How to make a keto bread loaf without eggs?

As mentioned before, eggs are used in keto bread recipes to hold low-carb flour together. But, I am here going to show you that this is not the only way to make keto bread.

The trick is to use a combo of natural high-fiber ingredients that will act like eggs in your recipe. This coconut-flour-based recipe uses a combo of whole psyllium husk and chia seed, that when in contact with lukewarm water, holds low-carb flour as eggs would do.

It results in the best keto bread recipe, soft, dense with no eggy taste.

Keto Meal Plan
Limited Time Discount!
Hours
Minutes
Seconds

If you want to see this recipe differently, watch my web story: making the best keto bread.

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

Is egg-free keto baking easy?

It’s not difficult to make keto bread without eggs. However, if you are new to the keto diet, there are a few things you must keep in mind.

  1. Stick to the ingredients list – if the recipe calls for fine almond flour, don’t replace it with a coarser almond meal. Same for the whole psyllium husk, don’t use Metamucil fiber supplements in my recipes. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
  2. Weigh ingredients – keto baking uses high-fiber flours. Too much or too little of it, even in tiny amounts, will impact the bread texture a lot. Therefore, cups are not precise enough to achieve the best result every time. In fact, when you measure ingredients in cups, it’s easy to add a little bit too much of one flour (it would dry out your bread) or miss some flour resulting in moist undercooked bread.
  3. Practice. Keto baking is different from what you used for baking before. You need practice and time to learn how to bake with these new flours. Repeat the recipe, be precise. You will learn each time.
  4. Find your favorite flour brands. Yes, all flour brands are different. For example, some almond flours are finer than others. Experiment with different brands until you find the one that gives the best outcomes for your keto bread. Also, remember that the most expensive brands are not necessarily the best ones. I personally use my supermarket brands to make this recipe at a very low price.

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

Why is my keto bread doughy or not cooking?

That is probably the question I get the most about egg-free keto baking. Experience shows me that doughy bread is always due to one  of 3 things:

  1. You didn’t weigh your ingredients – the wrong flour/water ratio makes the dough too moist. Weigh your ingredients, don’t use cups!
  2. Your husk or almond flour is too coarse and doesn’t absorb moisture. Change brand, experiment until you find your favorite one.
  3. Your oven temperature is wrong/too cold. Old ovens or conventional modes are less powerful than fan mode. You can try to increase your oven temperature by 20C (meaning bake at 200C/400F) if your oven doesn’t cook well enough.

For more tips and tricks on making Keto Bread, check out my Keto Baking Guide ebook as well as my Best Ever Keto Bread Recipes ebook! In them, I reveal to you all my keto baking secrets, including how to bake perfect almond flour bread without eggs!

How to eat keto bread?

This keto bread recipe is delicious to make:

  • Breakfast toast – add mashed avocado on top or homemade chia seed jam or cream cheese and keto fruits like raspberries if you don’t have time to make jam.
  • Sandwiches – use two slices of this keto bread stuffed with butter, cheese, cured meat, or crunchy raw keto vegetables. You can also toast the sandwich in a sandwich press, butter the outside slices for a crispy sandwich.
  • French toast – dip the bread slices in beaten eggs and almond milk, then fry in butter. Serve with a pinch of ground cinnamon and sugar-free crystal sweetener.

KETO COCONUT FLOUR BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan #coconutflour

Which bread texture should I expect?

The slices are soft, with a compact, dense crumb. This is a gluten-free, egg-free keto bread, so it will not rise, will not be fluffy or airy because there are no eggs in the eggless keto bread.

It can be slightly moist if you did not weigh the ingredients properly or if you used coarse flour. But this can be fixed by toasting your bread slices! The taste is very similar to a whole-wheat artisan bread with no eggy taste.

KETO COCONUT FLOUR BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan #coconutflour

More vegan keto bread recipes

There are many ways to make egg-free keto bread depending on which low-carb flour you want to use. If you love egg-free keto bread, check my other keto bread recipes:

Keto bread with almond flour
Keto Almond Flour Bread
4.8 from 380 votes
Keto almond flour bread is an easy low-carb bread loaf recipe with a delicious bread texture and flavor. Also, it's paleo and gluten-free!
3.2g
Check out this recipe
Keto bread rolls
Keto bread rolls
4.85 from 508 votes
Keto bread rolls with no eggs! 100% Vegan + Dairy-free + Low Carb + Grain-free. Delicious crispy bread rolls made of almond flour, coconut flour, and psyllium husk. 
4.7g
Check out this recipe
keto vegan bread
Vegan Keto bread loaf with no Eggs
4.82 from 662 votes
Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
3g
Check out this recipe

More low carb bread recipes

Some of my best keto recipes are bread recipes! Check out the Sweet As Honey Keto Bread below!

KETO ZUCCHINI BREAD with almond flour, gluten free #almondflour #zucchinibread #ketozuccinibread #easy #glutenfree #withswerve #videos #withwalnuts #paleo #healthy #zucchini #fallrecipes #fallspices
Keto Zucchini Bread
4.8 from 521 votes
Keto Zucchini Bread is an easy moist almond flour low-carb keto bread with grated zucchini, walnuts, pecan and cinnamon.
3.3g
Check out this recipe
Keto bread loaf egg free
Keto Nut-free Bread
4.84 from 302 votes
A Keto Vegan Sunflower Seed Flour Bread 100% nut-free and egg-free.
3.3g
Check out this recipe

Have you made this keto bread recipe yet? Share a picture with me on Instagram!

XOXO Carine

Recipe Card

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

Best Keto Bread Recipe Without Eggs

3.6gNet Carbs
The best keto bread recipe with coconut flour but without eggs!
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

My Macros

To get yours, join Sweetashoney Members!
Net Carbs
_
Fat
_
Protein
_
Author: Carine Claudepierre
14 slices
4.79 from 547 votes
Leave A Review Print The Recipe

Ingredients

Dry ingredients

Liquid ingredients

  • 2 ¼ cups Lukewarm water (18 fl.oz or 530ml)
  • 2 teaspoons Apple cider vinegar
Keto quick start guide
New to Keto? Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!

Instructions

  • Preheat oven 180°C (350°F), fan mode works the best and faster. Otherwise, use conventional baking mode. Line a loaf pan 9 inches x 5 inches with parchment paper. Set aside.
  • Measure all your ingredients carefully before you start. I highly recommend weighing your ingredients in grams or oz for precision rather than cups. If you use cups, make sure they are packed, leveled up using flour with no lumps.
  • In a large mixing bowl, whisk together all the dry ingredients.
  • Add apple cider vinegar and lukewarm water (think hot bath temperature, cold water won't activate the fiber in the flour, and the ingredients won't bind)0
  • Combine with a spoon at first. It will be very liquid and will dry out as you go. After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart. Knead the dough, press/squeeze with your hands for at least 1 minute, or until you can form a ball.
  • Form a dough ball and set it aside on the benchtop for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
  • Now the dough should be soft, elastic, and slightly moist but should hold perfectly together.
    Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise, and the shape you give will be the shape you get. If you press too much, it will be very dense, doughy.
  • Another option is to shape 14 small buns to make bread rolls. If so, bake on a cookie sheet covered with parchment paper. It will bake faster - only 35 minutes on the bottom rack.
  • Place the loaf onto the prepared loaf pan covered with parchment paper.
  • If cracks appear on top, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds or poppy seeds to decorate (optional).
  • Bake on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes. You can add a piece of foil paper on top of the loaf if the color gets too brown.
  • Insert a skewer in the middle of the bread to check the texture. It should come out dry with no or very few crumbs on it.
  • Remove from the oven and cool on a rack for 4 hours or overnight before slicing.

How to serve?

  • The texture is dense, soft, and can be slightly packed or moist at the bottom if you press the dough too much or your husk is too thick (change brand next time for a better result!). If so, toast the bread slices to add some crispiness and dry out. Otherwise, serve directly as a sandwich bread with butter, avocado, spinach, lettuce, chicken, or cheese.

Storage

  • Store up to 3 days in the pantry or fridge. Slice when needed to keep the bread moist.
  • Slice into 14 slices and freeze the slices in a ziplock bag.
  • Defrost the day before and toast before using it.
14 slices
Net carbs per slice: 3.6g for 14 slices in the loaf (9 inches x 5 inches).
Psyllium husk: don't use Metamucil fiber supplements in this recipe. It's not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Troubleshooting?
  • Bread is undercooked/too doughy: read the blog post above to see why this happens.
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Best Keto Bread Recipe Without Eggs
Amount Per Serving (1 slice)
Calories 68 Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Carbohydrates 7.2g2%
Fiber 3.6g15%
Sugar 1.9g2%
Protein 2.6g5%
Net Carbs 3.6g
* Percent Daily Values are based on a 2000 calorie diet.

KETO COCONUT FLOUR BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan #coconutflour

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    222 thoughts on Best Keto Bread Recipe Without Eggs
  1. In like the idea of coconut. In the video you shape, pan and let the dough sit. In the recipe, you let the dough sit then shape and pan it. Which is best practice?

  2. 5 stars
    Thank you for the lovely recipe Carine! 🙂 I had no almond flour so I used buckwheat. I made 14 rolls and I just took them out of the oven. I broke one in half to test if it was done, so I took a bite and it was like a pillowy dinner roll, just not as fluffy. I’m excited to try them tomorrow after they cool!

  3. 5 stars
    I love this bread! It turned out quite well for me. The flavor is good and I like having the chia seeds in it.

  4. I wanted to try this recipe but I only have ground psyllium husk. Would I be able to use that instead of the whole? Thanks.

  5. 5 stars
    I made this recipe for the 1st time tonight I did not have coconut flour so I used rice flour instead it came up beautifully I didn’t notice until after I re read everything that it would have been OK to add sesame seeds on top I look forward to do in that the next time thank you for this recipe I can’t believe How is it waz to make also

  6. What I miss the most about bread is moms fresh home made yeast loaves. Can I add a couple of beads of dry active yeast to give the artisan bread a hint of yesterday? sigh

  7. 5 stars
    I really love how it turned out. I swaped chia seeds with flax seeds meal (same amount) because i was out if chia seeds and follow the rest. Bake using convection mode as you suggested. Took about 1 hour 15 minutes for my oven.
    It’s moist, not dense as i expected its light and airy. Definitely don’t press the dough too much is one of the key to avoid dense bread as you suggested. I used 1 tsp baking soda. So delish. Doesnt taste like coconut at all, thoufh i wont mind that too because i love coconut. Fonally a keto bread that doesn’t require tons of eggs. It’s a keeper for me. Thank you! I’m excited 🙂

  8. Hi, can i replace chia seeds with flax seeds? I have all the other ingredients except for chia seeds.

  9. If I would like to increase the slices to, for example 20 slices, how do I know how long do I need to bake the bread for?Will it still be 1 hour or do I need to increase the baking time?

    • I am not sure what you mean, if you are going to slice the same recipe into 20 slices, rather than 16, it doesn’t change the quantity of ingredients. Theerefore it won’t impact baking time. Anyway, I don’t recommend doubling up this recipe, it will never bake

  10. 5 stars
    It just came out of the oven. It deflated a lot. Am I supposed to let in cool while I’m the pan or take it out and let it cool on the cooling rack?

  11. 5 stars
    I made this recipe using a a thermomix, and made 12 rolls. It rose and was crispy on top and moist on the inside! It was PERFECT!!! Now I am making the loaf second time around. Will let you know how it turns out!

    • 5 stars
      Thank you, Carine! This bread is amazing. I found your recipe very easy to follow and the result is amazing. I have to wait the 3 hours for it to cool but took a small corner off to taste and I am so excited that I can eat bread on vegan keto. I am really looking forward to trying more of your recipes.

  12. 5 stars
    Hi, this recipe looks great.
    Can I use peanut flour instead of almond flour?
    Getting almond flour shipped will take weeks and I would really like to try this now.
    Also, can I substitute peanut flour for almond flour for your other keto recipes?

  13. Hi, can I use peanut flour as a substitute for the almond flour? Iwanna make this but getting almond flour right now for me is hard. It will take weeks to ship it to me.

    Can I also substitute almond flour with peanut flour for your other recipes.

  14. Hi,
    I tried it once it was success. I made buns then, but now i want to make loaf. Do you think i can store my doughin fridge over night before baking? Or it will be ruined
    Thanks

    • I never tried this option but wouldn’t recommend that simply because the flours are highly sensitve to moisture. In the fridge they may absorb more moisture and the bread can be very moist. Hope it helps. Carine

  15. 5 stars
    Hi, Carine, thanks for the answer.
    I’ll try to figure out if I can modify this recipe , or look for another one on your blog… My gut won’t tolerate coconut. I looked at sunflower seed flour bread , but there is coconut, too 🙁 … If you have any suggestions (recipe I can do with (no coconut, no eggs, and low carb), I would be sooooo happy to try it ..

    Thanks a lot ! Mirjana

  16. 5 stars
    Hi,
    can the almond flour and the coconut flour be substituted with some other low carb options ? Like chickpea flour, flax seed flour, …? I’m allergic to coconut. Thanks.

  17. 5 stars
    Thank you so much for this recipe! I’m on a low glycemic diet, vegan, yeast free and was dying for bread. I made the bread and dipped it in salt, pepper and olive oil as well as almond based cream cheese and it was heaven. I was so happy! Thank you!

  18. 5 stars
    Thank you for this recipe! I have done it onece. I made a few mistakes but it is edible (a few minutes in the toaster oven beofe eting helped). I will try again and for sure it will be even beter!

  19. Hello, thanks for this recipe. I want to know how much will be the quantity of psyllium husk in tablespoon measure? Thank you

    • I don’t provide the recipe in tablespoons or cups simply because this bread has no eggs and its extremely sensitive to quantities. Tbsp/cups are not precise and often the bread comes out too wet or too dry with this method. Please use a kitchen scale for this particular recipe. Enjoy, XOXO Carine

  20. 5 stars
    Hi!! I tried this two days ago. My first attempt at baking bread so I was pretty nervous but it turned out great!! Only thing it was perfect when it came out of the oven but deflated a bit while cooling. Taste was fab though. Trying it a second time today so fingers crossed! Thank you so so much for this recipe, really well explained especially for a baking novice like me!

  21. Is the temp and cook time for fan mode/convection oven or a regular oven? I’m of the understanding that a regular oven takes longer and/or the temp needs to be higher. I have a regular oven and want to make sure I get the temp and time correct.
    Thank you

  22. Tried this recipe twice now, weighed everything and wet both times. Using whole husk psyllium. Wondering if I should cut the water? I like the taste but not interested in eating a wet lump.

    • If your bread is wet it means that you are missing fibers or it didn’t bake long enough. Try a different brand of coconut flour or husk. I like Now foods, works perfectly every time. Also, you can slice the bread and bring it to the toaster to save your loaf if too wet for now. Finally, if you don’t mind eggs in your bread you may have better result with my almond flour bread loaf recipe. Enjoy, Carine

  23. Hi, I tried out this recipe but my bread formed an outer crust on top which rose like a balloon and hence the middle remained uncooked and doughy even though I pricked holes using a skewer and put it back in the oven for 15 more minutes. What did I do wrong? Did I get the ratios of psyllium husk and chia seeds wrong?

      • Hi Carrine, I used whole husk and not the powder since you have called it out specifically in the notes section. I also measured the ingredients by weight and not by cups. As you have mentioned in a reply to another’s comment, I will try to reduce the amount of baking powder and see how the bread turns out. Also, can I reduce the amount of chia seeds since I didn’t like the texture of them in the bread?

        • You can reduce baking powder but none of the other ingredients. Chia seeds have a role in this recipe, it absorb moisture and give texture, if you decrease the amount the crumb while stay wet and gummy. Enjoy, XOXO Carine

  24. Sadly I had an epic fail. The loaf more than doubled in size while baking, rising to touch the rack two positions above, hung over the sides and then sank horribly when removed from the oven. I was soooo disappointed. Do you have any suggestions please? I weighed my ingredients and checked the oven temp. We will eat it with soup so won’t go to waste and the flavour/texture is great just wan’t a lovely looking loaf.

    • That’s weird, I would reduce the baking powder by half, the only reason it could over raise is coming from the raising agent as none of the other ingredients have gluten and can impact raise. I hope it helps, Enjoy, XOXO Carine

  25. Hi! I made this today. It was fine until I took it out after 1 hour and it totally collapsed. It was still very very wet. I put it back in for 1 1/2 hour and it was still wet. I turned the loaf upside down and baked for another 30 minutes. Still too wet. I then cut it in half and spread it on a baking sheet and baked it numerous times, cutting it in half and baking again until cracker like. Still too wet. But the taste is great!! I wished it turned it out for me. I immediately tried your other recipe and reduced the water by 1/2. It’s baking now. I ‘m not giving up yet.

    • It looks like you are having an issue with your husk. If too wet it means you miss fiber to absorb the liquid. I recommend whole husk from Now foods for best result. Hope it helps, XOXO CaRINE

  26. 5 stars
    First go. Worked perfectly. They almost doubled in size in the oven, which was unexpected. Made 12 little rolls in silicone muffin trays. Used psyllium husk powder, which worked fine (contrary to other comments here). This is the first gluten-free recipe of any kind that I would call a perfect substitute for normal bread (which I’ve been passionately baking for 40 years). Only drawback is that the 12 rolls disappeared off the table in 20 minutes (family of three). Also, was ready to eat after 15 mins on wire rack. No need to wait 4 hours.

  27. 5 stars
    This bread is so good! I added 2T brown swerve and 1 tsp molasses it tastes so much like the brown bread I used to eat as a youth! Thank you so much for making my df, gf, ef life easier

  28. 5 stars
    I made the bread without eggs; it was great but a few people mentioned it could use salt. Have you added salt in the past and if so how much? Thank you

  29. Hi Carine, I am following your emails for. A couple of weeks now always looking forward to your recipes. Yesterday I made your eggless keto rolls. They turnd out well. However, there is a slight smell and taste of mushrooms! Can you explain this? Perhaps I did something wrong? Did you hear about this before? Looking forward to hearing from you. Kind regards, Désirée van Doorn

    • I am glad you are here with me Desiree and follow all my emails! My bread recipes often use psyllium husk or flaxseed meal, both can have a mushroom/fishy smell depending on the brand you use. I always use Now food for my husk, bland in flavor and golden flaxseed meal way less flavorsome than brown variety. I hope it helps, Enjoy, XOXO Carine

  30. Hey, We can’t find whole psilliyum husk nor powdered in my country easily. Powdereds are all flavoured tho. I bought psilliyum itself and removed the husk by grinding it. But it turns powdered finally. The bread rise but it’s full of air inside (60 – 70 percent) and other 30 percent remains a bit moist. What do you suggest? Should i increase amount of flour or powder because i don’t have whole psilliyum husk? (did it with 40 gram powdered, same reason :()

    • I am sorry but wihout whole husk the recipe won’t work ! If you add more powder it will become gummy. Enjoy the recipe on the blog, XOXO Carine

  31. can I make this bread with just almond flour. I don’t want to use your almond flour bread because it has eggs in it.

    • This recipe won’t work with almond flour only, its an egg free bread recipe and the combo of flour is what brings the best result and consistency. Enjoy, XOXO Carine

  32. Hiii!I tried the recipe and loved it! Do you have smaller measurements? I want to bake again using a smaller loaf pan.

    • I didn’t try the recipe in smaller size unfortunately so I am not sure how it will come out. But, I have a keto bread rolls recipe that make small bread buns/rolls, probably more convenient for you, taste is similar to this bread loaf recipe. I hope you like it too, XOXO Carine

  33. Hi I often do a veg fast 2-3 times a year so this egg free recipe is perfect. I was wondering if I could bake it in an air fryer. What are ur thoughts and suggestions.
    Thank u
    Teiggy

    • That is great! I don’t have an air fryer but I am sure about the temperature but it should work, I read that usually you should decrease baking temperature by 20C. Enjoy, XOXO Carine

  34. 5 stars
    I’ve just made your bread and it’s looking very good. I’m feeling quite excited and can hardly wait! I had to stop eating eggs and flaxseed, and I’ve struggled to find a keto bread that fits my needs, so thank you! What is the reason for waiting 4 hours? Is it for the texture of the bread? Or is it to make it more digestible? I’m also noticing a lot of comments regarding too much moisture in the bread – maybe this is because some readers are using the 250ml metric cup? Thank you so much Carine!

    • Yes, waiting make the texture perfect not soggy or moist. And yes you are right I am using US cups they are a bit smaller 236 ml and cup of 250ml will had too much liquid into the recipe. But most of the time people are using husk powder which also cause the same issue, whole husk is the key to avoid a wet soggy bread crumb. Enjoy the recipes on the blog, XOXO Carine

  35. 5 stars
    Normally we ground Chia seed Before eat, in this recipe if i ground Chia Seed before mix,there is any mistake for the outcome?

    • Yes you can ground the chia seeds first and use the same amount, it will come out great too. Enjoy the recipe, XOXO Carine

    • imply click on ‘Metric’ above the ingredient list, it will convert the whole recipe in grams.Enjoy the recipe, XOXO Carine

  36. I am not a big fan of coconut nor the flour. I have found that it always overpower the taste of the other ingredients. I want to try this recipe but I see are using more coconut flour than almond flour. Do you have a recipe with almond flour or is there a way to increase the almond flour and reduce the coconut and get good results.

    • No, sorry that won’t work since the bread is egg free husk hold the flours together. Enjoy the recipes on the blog, XOXO Carine

    • If the egg beater refer the size of one egg then yes, it is basically the same to add one whole egg the egg already beaten in a bowl if its your question. Enjoy the recipe on the blog, XOXO Carine

      • Help! I bought all the exact ingredients from your links including whole husks from Now and weighed the ingredients and used US liquid measurements in a calibrated oven at 350 and it was raw inside both times even with 30 minutes extra cooking time and 25 degrees higher. I can see it works for some but I’ve got a nice crust and a chewy, doughy mess inside. Hardly kneeded it the second time after timing my mixing and kneading the first time. I’m lost 🙁

  37. 5 stars
    Loved the taste of this bread. A mild sweet coconut flavour that paired very well with a vegetable curry I cooked. Did make a couple of changes as I didn’t have chia seeds, so added a heaped tablespoon extra of psyllium husk. Also cooked for 1 hour and 10 minutes before removing baking paper then turned the bread over onto an oven rack and cooked for a further 15 minutes. So far since becoming keto, this is the best bread I’ve tasted. Well done on a great recipe.

    • I always recommend whole husk from Now Foods, it is the best. Powder often provide a chewy, wet texture to bread and can sometimes turns bread blue/purple. Enjoy, XOXO Carine

    • I never recommend psyllium husk powder in my recipe. While the same amount work the result will be chewier, wet and sometimes turned purple or blue. Enjoy the recipe around here, XOXO Carine

  38. I want to try this recipe but I’m not sure, I have found psyllium husk is gritty when you chew the bread and I can’t tolerate that. Does that happen with this recipe?

    • It depends of the psyllium husk you are using, make sure you choose whole husk, Now Food is the best brand for keto baking, Enjoy, XOXO Carine

  39. Question. If there is a nut allergy, what is a good replacement for almond flour? She also can’t have quinoa or legumes. Thanks.

    • You might have good result with pumpkin seed flour instead of almond, same amount. Enjoy, XOXO Carine

  40. I didn’t do an important step which was to let the dough ball sit 10 minutes. Maybe it was that. But the bread was moist inside. I sliced it and put in oven and it cooked. Another thing was that it deflated while cooling the first time so I guess it was because it was raw inside.

    I only have this type of psyllum powder not the husks.

    • Bread loaf that collapse during baking, are link to an oven temperature that is too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set. Test your oven temperature accuracy with a oven thermometer or increase temp by 10-20F. This also expain why your bread is raw inside, plus you must use whole husk too! As mentioned in the recipe the powder won’t asorb moisture enough to create a good texture of bread. XOXO Carine

  41. Hiya I am just doing this recipe now, but I was wondering do you have many other recipes but without eggs? Hopefully my rolls turn out great, they look yummy.

    • I am sorry to here that, it never happened to me. It might be an ingredients that didn’t workout well, or too much baking powder, you can half baing powder next time and see how it goes Enjoy, XOXO Carine