This psyllium husk bread is soft and fluffy and tastes and feels like whole grain or whole wheat bread because of the use of the ever versatile psyllium husks powder in this recipe. If you are in search of a good whole grain bread substitute on a low carb diet, this is it. I have included step by step photos but make sure to watch the recipe video to help you out with the recipe.
Keto wheat bread (psyllium husk bread)
Psyllium husks powder is the star ingredient in this bread. Unlike my most popular bread recipe, this psyllium husk bread recipe aka keto wheat bread can easily be made dairy free.
This almond flour psyllium husk bread has airy pockets and looks just like regular bread. The yeast adds a ton of flavor therefore I strongly recommend that you don't skip it if you don't need to.
What is Psyllium husk? What is it used for.
Psyllium husks also known as Ispaghula is a type of dietary fiber made from the husks of the seeds of the plant Plantago Ovata. It has a lot of benefits of which the most common is as a laxative to relief constipation.
What is Psyllium husks used for?
- It is used and a thickening and bulking agent as in this psyllium husk bread.
- Because of its high fiber content, Psyllium husks is used as a laxative as previously mentioned.
- It may help treat diarrhea by bulking up the stool and reducing frequency.
- Psyllium husk can help with weight loss as it gives a sense of fullness and makes you eat less.
- Can be used to control blood sugar by delaying food digestion.
*Psyllium husks may cause intestinal obstruction in rare cases. It advised that it should be be with a lot of water.
What is Psyllium husks powder?
Psyllium husks powder is simply the powder form of psyllium husks. This is achieved by dry blending the husks till smooth.
Ingredients needed to make psyllium husks bread
- Psyllium husks powder
- Almond flour
- Coconut flour
- Ground flax seeds
- Erythritol
- Butter (can be substituted with coconut oil)
- Instant yeast- This is for flavor and not a rising agent.
- Eggs
How to make Psyllium Husk bread.
* This is an overview of the recipe with step by step photos, full recipe and instructions can be found at printable recipe card at the bottom of the page.
Pic 1-3; mix dry ingredients, put eggs and egg whites in a bowl.
Pic 4-6; whip the eggs, add melted butter and dry ingredients.
Pic 7-9; mix to form dough. Add boiling water to dough mix to form ball then let it rest for about 2 minutes.
Pic 10-12; transfer dough to a lined loaf pan bake.
Quick recipe notes and tips
- Measure out your ingredients and get them ready before making the recipe.
- Read through that recipe.
- The hot water helps to activate the psyllium husk powder do not skip.
- To get a good rise from this recipe, make sure to use unexpired baking powder and the right size of pan.
- Use the extra egg yolks from the separated eggs for a yolk omelette. You can also use carton egg whites for this recipe if you would rather not separate the eggs. If using carton egg whites, you will need ½ cup. The calculation is 8 eggs will give you 1 cup of egg whites.
Frequent Asked Questions
- Where to buy Psyllium husk/powder Luckily psyllium husks and psyllium husks powder are stocked in regular grocery stores at the health foods or specialty foods section. If your grocery stores don't carry it, psyllium husks powder is readily available online
- Is Psyllium husk bread keto. Yes this psyllium husk bread is keto
- What is a good substitute for psyllium husks. Depending on the recipe, Xanthan gum can be used but unfortunately psyllium husks is a vital ingredient in this psyllium husk bread and can't be substituted
- Is wheat bread keto. Can I have wheat bread on keto? Regular wheat bread is high in carbs and therefore not keto.
- Can I make this recipe into dinner rolls? Yes you make this recipe into dinner rolls.
- Can I double this recipe? Yes you can double or half this Recipe.
Do you need bread to keep you on track?
Find more Keto Bread Recipes below.
Keto Yeast Breads
Keto Quick Breads
Did you find this post helpful? Leave me a comment and remember to share the link to this post with family and friends so they can enjoy it too.
To a healthy lifestyle,
Nutrition per Serving for 6 Servings of 2 slices each.
Calories: 403| Total Fat: 33g | Carbs: 19.9g | Fibre: 15g | Protein: 7.8g | Net Carbs: 4.9g
Nutrition per Serving for 12 Servings of 1 slice each.
Calories: 202 | Total Fat: 16.5| Carbs: 9.9g | Fibre: 7.5g | Protein: 3.9g | Net Carbs: 2.4g
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Keto psyllium husk bread
Ingredients
Dry Ingredients
- 1 ½ cup Blanched almond flour
- ½ tablespoon erythritol
- ¼ cup coconut flour
- ¼ cup ground flax seed
- 2 teaspoons Instant dry yeast
- ½ tablespoon baking powder
- ¼ cup psyllium husks powder
Wet ingredients
- ½ cup Salted butter melted
- ½ a cup boiling water
- 2 Large eggs
- 4 egg whites ½ cup carton egg whites
- 2 tablespoon white vinegar or apple cider vinegar
Instructions
- Preheat oven to 350 F and line loaf pan with parchment paper.
- Mix dry ingredients in a bowl and set aside
- Whisk the egg whites and whole eggs together then add melted butter.
- Add dry ingredients to eggs and butter mix, stir to combine
- Pour in boiling water to the dough. Whisk with a hand mixer till dough comes together.
- Let it rest for 2 mins to activate the psyllium then transfer dough to lined baking pan and bake in the preheated oven for 40-45 mins
Video
Notes
- Make sure to watch the video. That is the easiest way to understand a recipe.
- You can substitute the melted butter for coconut oil in this recipe. Make sure to use refined coconut oil to avoid a strong coconut taste.
- You can skip the yeast though I highly recommend it for the true bread taste.
Oh my gosh! I love this bread! Thank you. Next to your low carb almond bread.
Hi Sandy!
Happy to hear you loved the bread. Thank you for letting me know. Yes you should try the low carb almond bread and the fathead loaf as well. Those are keepers! Stay safe.
-Chichi
Greetings,
I just made my first loaf. I really like the taste. I want to make it again, but I need some advice. Your instructions above mentioned that you must 'use the right size pan'. I think that my pan was too wide. After 45 minutes it was still too wet inside. It also sunk. What is the width of the base of the pan that you used?
I could not get the video to play.
Thanks, Gregory
Hi Gregory,
Thank you for the feedback. Happy you liked the taste. Any pan that has the following measurements would work 7.75 by 3.75 by 2.5 inches will work. Basically if you can get a loaf pan that’s slightly smaller than a standard 8 by 4.
This is an affiliate link to the exact one I use. https://amzn.to/3aJUJZx
However if you can’t get the right size, you can make buns out of this recipe too. Divide into 6 or 8 buns and bake.
Now to the bread being too wet inside, sometimes altitude and oven type can affect baking time. If this happens again when next you make it, pop it right back into the oven and bake for a little longer. Maybe 5 to 8 minutes. However keep a close eye on it.
Hope that helps. Feel free to reach out if you have more questions and I hope you are enjoying your holiday. Have a blessed rest of the year and an even more blessed 2021. Stay safe and well.
-Chichi
Thanks for your reply. My pan was way too big, no wonder it could not heat up the inside during the baking time. I ordered your suggested pan with your link. Gregory
Hi Gregory,
Happy we figured it out 😀. Looks like I missed the last part of your comment about the video. I wonder why it didn’t play. However I also have the video up and some other bread recipes on my YouTube channel below. Feel free to subscribe after watching. Thank you 😊
- Chichi
https://youtu.be/WLlVyj2dGeM
Could I sub the yeast for baking powder or baking soda?
Hi Maite,
This recipe has both baking powder and yeast. The active rising agent in there is actually the baking powder, the yeast is there for flavor. Feel free to leave it out no need to compensate by adding extra baking powder. Hope that answered your question. Feel free to reach out again if you need more help.
-Chichi
The bread is so delious I trust all your recipes do you have a recipe for Irish soda bread that would be great I am making the bread for the second time I am going to try the pumpkin bread thanks so much for the great recipes thank you Donna
Hi Donna,
Thank you so much for your kind words. It’s an honor thanks for trusting me. I usually use this bread shaped like Irish soda bread. I don’t have a specific recipe for it yet. Thanks
This was a horrible recipe not anywhere the temperatures, and it was wet, didn't turn out to be like real dough - BUT, a whole lot of waste of time and material become dow like! The outcome for the best use; directly, to the trash can!
Hi Henry,
Sorry this recipe didn’t work out for you like it has for some others, I’d be happy to help if you could be more explicit as to what happened. This recipe was tested several times to ensure it works.
Did you watch the video? The dough isn’t meant to be wet. It actually forms a dough. Did you use the right amount of ingredients and hot water?
Please watch the video if you didn’t and see the consistency of the dough. Feel free to reach out if you need more help.
- Chichi
This bread is wonderful. Closest thing to wheat style bread - without being wheat or gluten. My pan was 8x4 - still worked out well. My oven is gas - so I don’t think it cooks evenly. I put the loaf back in for a total of 15 more minutes(checking every 5 minutes). Thanks for the previous tip of putting it in longer. I think the yeast really made a difference in texture/taste along with the psyllium husk powder and hot water. I used parchment paper for the whole pan - do you need it for the sides or just the bottom of the pan?
Thank you!
Hi, I'd love to try baking this bread, and want to play with baking powder/soda and cider vinegar as rising agents. I didn't see when you chose to add the cider vinegar anywhere in the instructions or video. Do you mix in with the eggs/butter liquid, or with the boiling water?
Hi Nick,
In the video, the vinegar was added right after the egg whites. I will update the recipe card to include it. Must be an omission. Thank you.
I baked this recipe this morning. I love everything about the bread. Delicious and no wacky tastes. I baked it for 75 minutes until I was satisfied it was completely baked. The crumb was soft, not tough or crunchy.
Hi I made the bread today. It did not rise at all nor does it look brown. It does taste good though. Perhaps my pan is too large.
Any suggestions on getting to look brown and to rise?
Thank you
Hi Katerina,
You probably used a larger pan than was started in the recipe. I don’t know why yours didn’t brown. By the time the bread cooks through, it should be brown enough on top. You could also make these into buns if you do not have the right size of pan for a loaf. Hope that helps.
Hi! Thanks for the recipe. I was surprised to not see salt included in the ingredients and just wanted to be sure that wasn't a typo before giving it a go.
Thank you!
Tassie
Hi Tassie!
I use salted butter so i usually don’t include salt when I bake. Hope that helps. My apologies for the delayed response. Don’t know how I missed this. Enjoy!
Thank you for this recipe! It tastes great and is pretty easy.
If you whip the egg whites and activate the yeast separately, do you think it would fluff up the bread more? Would love a bigger loaf.
Hi CR,
Happy you like the recipe. Whipping the eggs won’t make much of a difference. The yeast used in this recipe was added for flavor the rising agent in this recipe is actually the baking powder.
If you’d like to proof the yeast separately I’d suggest you use inulin and leave out the baking powder. I haven’t tested this but this is what I would do. Hope this helps.
I never comment/rate recipes but had to add to the positive reviews of this one. This bread is excellent! The addition of the yeast for flavor nails "traditional" bread. The texture was still denser than "regular" bread but the closest to a traditional yeast-risen bread that I have experienced. Not overly chewy, not eggy, and it toasts excellently. My husband is totally on board with having this weekly as well! Thanks Chichi!
Hi Jess!
You are very welcome. Thank you so much for taking out time to write a review. It’s appreciated. Happy you and your husband enjoyed the bread. We love it too. Yum!
- Chichi
I just made it and smells wonderful! I was wondering since the yeast is only used for flavor and not rising could you use regular yeast in place of rapid rise?
Hey Judith!
Yes it’s just for flavor. I don’t see any reason why any type of yeast wouldn’t work. I’ve used all types of yeast except fresh yeast.
Excellent bread and so easy to make no kneading or messing about. Going to try different combinations of flours next time
Thanks for your feedback Key! Happy it worked out well for you. Would love to read about the combination of flours you use when you do. Enjoy!