Low carb bread – we all crave it and we are all looking for the perfect recipe. This might just be the best low carb bread recipe, and it’s so versatile, you can use it for rolls, sticky buns, pizza and more.
Yesterday afternoon I did something I rarely let myself do: I completely blew off work. It was a glorious day here in the Pacific Northwest, not a cloud in the vibrant blue sky, a perfect 70 degrees Fahrenheit. It was CIT – “Carolyn’s Ideal Temperature”, and I just couldn’t let it go to waste, sitting inside working on blog posts and articles and photos. The glorious spring weather was calling to me and I succumbed. I threw on some flip flops and went for a walk, stopping to get an iced coffee along the way. And then I went to get my toes done, something I desperately needed for an event we are attending tonight. I couldn’t let the world at large see my calloused, banged up runners’ feet and toes as they were!
How to make Low Carb Bread
So this bread recipe is going up a little late today. And it’s not one I can just throw up and leave be. This one needs a little explaining, a little talking through. See, I’ve been working on this for a while now, trying to perfect my own version of the low carb psyllium bread (hats off to those who’ve gone before, most notably Maria of Keto-Adapted). Psyllium is like many other low carb ingredients, something that takes a little getting used to. It has its own quirks and idiosyncrasies and you have to learn to work with them or you won’t get the desired results.
One thing I’ve found is that the brand of psyllium powder definitely makes a difference. I’ve tried two: Now Brand and Yerba Prima. I think I like the Now Brand better, as the Yerba Prima gives my bread more of that slight purply colour. It also seems to give my breads a more gummy texture than the Now psyllium powder.
Because of this difference between brands, it can make it hard to write recipes that work for everyone. I know many people experience frustration with psyllium bread recipes being gummy or deflating after being removed from the oven and I think a lot of that is the brand differences. So I tried to write this particular recipe with those differences in mind. In this case, you only add just enough hot water to expand the bread to about 1.5 to 2 times the original size. With Now Brand psyllium, I find you need more water and with Yerba Prima, I find you need less. It does require using your judgement and deciding when enough is enough. This may take a little practice, but when you get good results, it’s worth it.
I also wanted to develop a bread recipe that could be used in multiple applications and I think I’ve succeeded. I’ve used it for my low carb Pizza rolls, loaf bread, buns and yes, some delicious low carb sticky buns. I think it could be used as pizza crust too, but I haven’t tried it as yet. And I am going to be cruel and tease you with the sticky bun photos today, as the recipe with be forthcoming in a few more days. They were delicious and well worth the effort!
Multi-Purpose Low Carb Bread Recipe
Ingredients
- 1/2 cup coconut flour, (I used Bob's Red Mill)
- 1/2 cup almond flour
- 5 tbsp psyllium husk powder, (about 1.6 ounces)
- 1 tbsp baking powder
- 1/2 tsp garlic or onion powder, (optional)
- 1/2 tsp herbs, like rosemary, oregano or basil. Pizza seasoning is great too! (optional)
- 1/4 tsp salt
- 1 1/2 cup egg whites, (about 8 to 10 large egg whites)
- 3 tbsp oil or melted butter
- 2 tbsp apple cider vinegar
- 1/3 to 3/4 cup hot water
Instructions
- Preheat oven to 350F. If you are making a loaf, grease a 9x5 inch loaf pan well. If you are making rolls, line a large cookie sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the coconut flour, almond flour, psyllium husk powder, baking powder, and salt.
- Stir in egg whites, oil and apple cider vinegar. Slowly pour hot water over, stirring until dough expands. Start with the lesser amount and add a bit more until dough seems like it has expanded about 1.5 to 2 times. Do not add too much water or it can become a gloppy mess.
Loaf:
- For a loaf of bread, shape into a rough rectangle and place in prepared baking pan. Bake 60 to 75 minutes, until browned and crust feels hard to the touch (it will look done long before it really is. Don't take it out early or it will deflate). Remove and let cool in pan.
Rolls:
- Divide dough into 10 to 12 equal pieces and roll between palms into a rough ball. If dough is sticky, oil your palms with olive or avocado oil. Place on prepared cookie sheet. If you want flatter rolls for burgers or sandwich rolls, press down to 1 inch thickness with your palm.
- Bake 45 to 60 minutes, depending on size and shape of rolls. Rolls should be well browned and quite firm to the touch. Remove and let cool on pan.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I plan on making a loaf of this bread…I understand from other posts that a metal pan is best? Can I use cast iron? I have cast iron and glass, but other posts you say glass and ceramic cook differently…
Also, I’ll be using carton egg whites that were previously frozen…any issues with that ingredient?
I make half a recipe for pizza crust. I par bake it on parchment on a pizza stone at 475 degrees, flipping it midway. Both sides should be browned. After topping, I bake it at the same temperature. It’s my favorite crust so far. I also really like the recipe for bread. Thank you for this.
I didn’t made this yet… But I’m getting ready to. Wondered if it’s OK to sub carton egg whites instead of fresh? Can’t wait to try it!
Hi. I see the carbs per slice for this bread is over 7g which is prohibitively high, unless it’s total carbs? Am I correct in thinking that the net carb is closer to 3g with the 5g of fibre taken into account? Thanks😁
It’s always total carbs. Subtract the fiber.
I will be frank, I thought this one would not turn out, because there are so many places with room for error: switching from volume to grams, assuming I like rosemary, guessing the right consistency when adding the water, deciding when they seemed done. I was stunned to find they came out the perfect size and consistency, and way fluffier (in a good way) than I had anticipated. I made burger buns and paired it with a keto fry recipe on another site. Next time, I may try scoring the tops or adding sesame seeds just to add that little more fancy touch.
Excellent texture and so tasty! I made the rolls – they turned out great! Thank you for another amazing low carb recipe!
You sent over 2 buns… it was great to eat a hamburger 🍔 on a bun!!! Very Tasty!!!
I am delighted to find this bread recipe. I have been making egg white bread for years, but it was never what I really wanted to eat. This bread actually rises. The center is soft with a nice crust. Perfect for toasting and sandwiches. I can’t wait to try it as crust.
Hi, I followed your recipe to the letter and my hamburger buns didn’t spread out. The only thing I didn’t do is add water because the dough held together and was easy to work with.
I’m new at keto baking please let me know if you have suggestions on what I did wrong. Thanks
You didn’t add water, that’s why! 🙂
Can I use carton egg whites in this recipe? Also wondering if I can bake it in an 8×4 inch pan instead?
What size loaf pan do you bake this in?
9×5 inches.
Hi Carolyn, could I replace the fresh egg whites with dried egg whites (protein) ? I have a whole bag of it and would like to use if possible. What do you think?! I love making your recipes!
Does your bag tell you how to reconstitute them for egg whites? What brand is it? I have one that tells me how to and I think it would be possible.
Love this recipe, the ease and deliciousness is the best! Today I added some toasted sesame seeds:)
Any advice on how to toast the bread and not have the crust burn? I wondered if there’s a trick. We love love love this bread and have been making it for probably a year!
I am not sure, I don’t think my crust burns when I toast it. I wonder if toasting longer at a lower intensity would help?
Hi Caroline, I am really looking for a good bread recipe. I have tried so many. This one looks perfect and I will make it. I find it easier and more precise to weigh ingredients. Sometimes, I divide a recipe to make a smaller portion, as I am on my own and don’t want to waste ingredients. Also I sometimes try a smaller portion to see how I like it. A lot of your recipes have the metric option, but some don’t. I wanted to ask if you could please add it to this recipe. I make so many of your recipes and they are so good.
Once again you fill my heart/belly with joy! This recipe is delicious for burger buns, sandwich pockets. Look forward to trying your pizza dough🥰🙏🕉🐉