I’m in the 6th year of living a low carb lifestyle and I do not crave for bread. I used to love eating bread. I’ve tried a couple of times over the years to make low carb bread but it has always turned out to have a cake, not bread, texture. So I’ve given up. I am very happy with my varieties of delicious food so I’ve stopped trying to bake bread.

I just got to know Maria Emmerich’s website recently and saw this recipe on almond psyllium bread. I thought I would give it a try. Honestly, I was prepared for it to turn out to be a cake instead of bread.

Encouragement came from my Facebook low carb group, “Eat, Live and Love Low Carb”. New members are asking how they can replace this with that all the time. I decided I should support them by trying it out myself and giving them an alternative. And I am glad I did.

This bread is unbelievably easy to make. And the texture is very similar to regular bread! I’d almost forgotten how bread actually tastes. This is as good as it gets.

When the buns came out of the oven I showed it to my husband.

He said, “What’s that?!”

He was a little shocked to see I had bread in the kitchen. When I told him it was low carb bread he said, “That’s a nice looking loaf of bread. I can’t wait to taste it.”

I lathered on butter and soaked it in olive oil to taste it. He said, “This recipe is a keeper.”

Yay! Now I’m thinking I might add some rosemary to the dough next time.

I have copied Maria’s recipe below and have re-organized/edited a little for my own notes. For the original recipe please look here.

As I am at a higher altitude, the ingredients, baking temperature and baking time are slightly different. I use only 1 teaspoon of baking powder and lower the temperature to 325F, bake for one hour and 15 minutes. It turns out perfect!

Try this out! I think you may like it too.

Maria's almond psyllium bread
Author: 
Recipe type: Low carb baking
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices or 6 buns
 
Ingredients
  • 1½ (5 ounces) cup blanched almond flour (or ½ cup coconut flour or 2.5 oz)
  • 5 tablespoons (45g) psyllium husk (must be a fine powder, not whole husks)
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2½ (1 ounce) tablespoons apple cider vinegar
  • 3 egg whites (6 egg whites if using coconut flour)
  • ⅞ cup (7 ounces, a little less than a cup) BOILING water
  • OPTION: Use 2 whole eggs (Almond flour version) or 4 whole eggs (coconut flour version). If you are having trouble with it rising using whole eggs you can try egg whites. Also, if your bun looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 1½ teaspoons.
Preparation
  1. Preheat the oven to 350 degrees F (176C). In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Use an electric hand-held mixer, mix until dry ingredients are well combined.
  2. Add the eggs and vinegar and mix until the dough is thick. Add boiling water to the bowl. Mix until well combined and the dough has firmed up.
  3. Place dough into a greased 5’x7’ loaf pan, bake for 55 minutes or until a wooden skewer pierced in the center of the bread comes out clean.
  4. Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings.
  5. Alternatively, form dough into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk) and place onto a greased baking sheet. Bake 45-50 minutes for smaller shapes like buns.

almond psyllium bread1-600x902

Nutrition Fact:

Each loaf yields 10 slices. Each slice contains 6.8g total carbs, 3.7g net carbs, 4.7g proteins and 8.4g fat.

Each portion yields 6 buns. Each bun contains 11.4g total carbs, 6.1g net carbs, 7.8g proteins and 14g fat.

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