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
- ½ cup coconut flour (I used Bob's Red Mill)
- ½ cup almond flour
- 5 tablespoon psyllium husk powder (about 1.6 ounces)
- 1 tablespoon baking powder
- ½ teaspoon garlic or onion powder (optional)
- ½ teaspoon herbs like rosemary, oregano or basil. Pizza seasoning is great too! (optional)
- ¼ teaspoon salt
- 1 ½ cup egg whites (about 8 to 10 large egg whites)
- 3 tablespoon oil or melted butter
- 2 tablespoon apple cider vinegar
- ⅓ to ¾ 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.
allison says
This is my go to bread recipe every time! I have made loaves, rolls, and even tortilla wraps which come out absolutely incredible! My next goal is to try bagels! I love the chewy inside and hard outside on the rolls I bet they would be fabulous bagels!
Wendy Shelledy says
This is the B3ST lc bread! It makes a great loaf or buns. I even used it to make an easter bunny bread!
Rosemary Dibben says
I’m happy to report that this recipe works great even if you are abroad and don’t have measuring cups with you. I just picked a mug that LOOKED like it was about 1 cup. Also, I wasn’t able to find my usual carton of egg whites here in the UK, so I just used whole eggs and the mug measuring system. Have done this twice now (slightly different mug size each time), and have had great success. Also, this bread us usually purple for me when I make it in the USA (I eat it anyway), but here in the UK (using Holland & Barrett’s psyllium husk powder) the bread has turned out bread color both times! (I’m taking a couple bags home with me.) Thanks for a VERY reliable recipe!
Carolyn says
Very good to know!
Jennifer Blake says
Loving that you can use this recipe and flavor it in any way you’d like!
gerry speirs says
perfectly low carb!!
Jennifer Farley says
This looks great! Trying it this weekend!
alyssa | everydaymaven says
This bread is so amazing!!
Veronica says
Is there anything else you’d substitute for the egg whites? I have an allergy but these look AMAZING!
Carolyn says
I am sorry, no. This bread really requires egg whites.
Laura engshun says
Why is everything made with almond flour? We people with nut allergies can not have these recipes made with almond flour and have read that there is no low carb substitute for it so don’t try. I have found a couple bread recipes but no loaf type breads or breakfast type breads. My husband has a large surgery that he is in dire need of getting but his Dr won’t do it until his sugar is under control. Can you please help with some other recipes?
Carolyn says
Laura, there is absolutely a good substitute for almond flour and I’ve made that clear many times to many people. https://amzn.to/2KhGPhJ
But please understand that “everything is made with almond flour” because it is the best low carb flour replacement. It’s not so we can shut out people with allergies.
Sarah says
This turned out great! Made in loaf pan and it was like store-bought sandwich bread! My crust was golden, but not hard like a good crusty baguette. I used bulk bin coconut flour and psyllium husk (ground) and Kirkland (Costco) almond flour. No purple!! Shocking, since earlier today I made Maria’s version and it was a dark rye-color, with a hint of purple. The inside was a light purple-“greige” (grey/beige). No ACV smell like Maria’s!!!! Maria’s produced a harder crust. Hers was a denser, spongy bread. While this still has a spongy/gelly interior, it’s not bad. Just the perks of cooking w psyllium powder. I was wondering how to tweak her recipe to make it lighter and less smelly (vinegar) and I’m glad you perfected the recipe. I didn’t add any spices, just salt. I’m intrigued that this recipe can be used for sticky buns, cinnamon rolls, pizza dough, bagels like others said. It just seems like the texture would be off. I didn’t find either bread “chewy” like real bread. I added too much water (little over 1/3c) so I knew I’d have to cook at least 60min. I cooked at 350F for 50min, 375F for 10min, then took it out of the silicone loaf pan on its side for 10mjn each side. Lastly, I let it sit in oven to cool right-side up for 6-7 hours before cutting.
I wonder how adding some flax and/or chia for omegas would turn out. I was thinking of adding some Truvia, but forgot. Luckily, coconut flour lends some sweetness like real bread. I love reading how some people add yeast for the smell! Might try that, too.
Thank you so much for sharing!!! I’m so happy I found your site on my keto journey. It’s insipirational. All your recipes look delicious and look like “tried and true” recipes. This site will be my go-to from now on 🙂
Linda Malley says
HI Carolyn. Do you know if these would work at high altitude? My daughter lives in Wyoming and says nothing that she bakes turns out properly. Thank!
Carolyn says
I really can’t say. I have never baked at altitude.
Aaron says
Can this recipe be used in a bread maker machine? If so, any adjustments needed?
Carolyn says
I have no idea, I don’t own one. Sorry!
Jeannine Morelli-Cary says
Finally made the pizza for my son(lover of pizza and carbs) and his wife. They loved it!! It was simple to do. They have tried other methods to make low carb pizza but they said this is the closest to real pizza. 5 * I have pics.
Thanks for your help
Jessica R Baguskis says
I found this recipe in a desperate web search. I just made my first batch of rolls for bugers. They came out fantastic! Thank you so much! I can’t wait to go through your other recipes.
Jeannine Morelli-Cary says
PIZZA Question: I would like some recommendations for making this into pizza dough. I make pizza dough (reg) all the time and toss to a thin crust. Would this dough do that? or should I plan on making it more like a deep dish pizza (for stability) should the dough be partially or completely cooked BEFORE putting on sauce,cheese and toppings. Thank you
Carolyn says
You won’t be able to toss this but you can roll it out thinly. Definitely par-bake first, until it’s firm but not entirely browned.
Jeannine Morelli-Cary says
Thank you
Ritika Arora says
Hi love the blog and recipes …. a quick question can use a little xanthum gum to make to more chewy??
Carolyn says
I don’t think it’s going to help but you’re welcome to try.
Shoshona says
Oh, Carolyn! While your recipes are consistently excellent, this is the one that earned you my undying devotion. Thank you!!! I started with a pizza crust, which worked beautifully! Felt much more like a “real” pizza crust than the fathead or cauliflower crusts – not that those aren’t good too, but this felt sinful! Then I made rolls for hamburgers. Honest to goodness HAMBURGERS! It’s been so long since I had a burger than wasn’t lettuce wrapped, I almost wept with joy.
Then I had to put this to the test. My kids’ school is nut-free, so I exchanged the almond flour for sunflower seed flour. I ground up the sunflower seeds, and made the recipe exactly as stated, but I added in a TBSP of lemon juice to counter the weird green reaction of sunflower seeds and baking powder. It worked exactly like the almond flour, and no weird green bread for us! Also couldn’t taste the lemon juice at all.
I love eating keto, and have never felt better or enjoyed my food more, but sometimes you just want a piece of bread. Thank you for making it possible.
Carolyn says
So glad to hear it!
Michelle says
Hi there, I made the low Carb bread rolls today but they are quite small, about the size of a dinner roll and they didn’t rise at all. I mixed the wet ingredients with the dry ingredients and rolled balls. Is there something I could have done wrong? I made 12 small rolls.
Candis Angle says
Is there anyplace on the site to find all the recipes that use this multi-purpose as a base? I saw the cinnamon rolls and pizza crust, but I wondered if there were others. Thanks!
Candis Angle says
How many of these can you eat in a day without the psyllium husks causing gastro issues? They are SO good!!