Low-Carb & Paleo Bread
The Ultimate Guide

4.5 stars, average of 26 ratings

Low-Carb & Paleo Bread - The Ultimate GuidePin recipeFollow us 56.5k

Following several requests, I spent the last two weekends baking all sorts of keto-friendly bread loaves. Many of my readers have been wondering whether my Original Keto Bun recipe - which became viral over the social media - can be used to make a loaf. I didn't know for sure so I decided to give it a try.

Also, many people requested that I include a nut-free & flax-free version so I made them too... Yes, it was a lot of bread loaves and my freezer is now packed! As you may know, flaxmeal has a distinctive taste that may work great for savoury uses but it's not ideal if you want a more neutral taste. So if you are planning to use the bread in a sweet recipe (maybe bread & butter pudding?), it's better to avoid flaxmeal. More troubleshooting tips are included at the end of this recipe.

Similar low-carb, keto and paleo-friendly recipes can be found in my Apps and also in my upcoming cookbook!

Free Keto Diet Plans

Sign up for FREE and get:

  • 3 free diet plans to help you kickstart your diet, lose weight and get healthy
  • Recipes, giveaways and exclusive deals delivered directly to your inbox
  • A chance to win the KetoDiet app every week

Get this for FREE

Hands-onOverall

Nutritional values per slice (recipe 1 / recipe 2)

2.7 / 2.5 grams 5.4 / 5.8 grams 8.8 / 9.9 grams 9.1 / 4.3 grams 1.6 / 2 grams 135 / 103 calories
Total Carbs8.1 / 8.3grams
Fiber5.4 / 5.8grams
Net Carbs2.7 / 2.5grams
Protein8.8 / 9.9grams
Fat9.1 / 4.3grams
of which Saturated1.6 / 2grams
Calories135 / 103kcal
Magnesium59 / 47mg (15% / 12%)
Potassium188 / 158mg (9% / 8%)

Nutrition facts are calculated per 12 slices. Macronutrient ratio: Calories from carbs (8% / 11%), protein (28% / 45%), fat (64% / 44%).

Ingredients (makes 1 loaf, 12-14 slices)

Recipe 1: Multi-purpose, flax-free bread

Wet ingredients:
  • 6 large egg whites
  • 2 large eggs
  • 2 cups water, boiling (480 ml / 16 fl oz)
Dry ingredients:

Recipe 2: Multi-purpose, flax-free and nut-free bread

Wet ingredients:
  • 8 large egg whites
  • 2 large eggs
  • 2 cups water, boiling (480 ml / 16 fl oz)
Dry ingredients:

Other Recipes:

  • you can use the Ultimate Keto Bun recipe - it's without sesame flour, includes flaxmeal and almond flour. If making a loaf, bake for 75 minutes. It's my personal favourite because it tastes amazing and I've had the best results with this dough.
  • or Nut-free Bread based on Nut-free Keto Bun recipe - includes flaxmeal. If making a loaf, bake for 75 minutes!
  • or Psyllium-free Bread based on Di's Psyllim-free Keto Bun recipe - includes flaxmeal and nuts. If making a loaf, bake for 75 minutes!
  • if you need to make it coconut-free, use more sesame seed flour instead of coconut flour. In my experience, sesame seed flour has similar high-absorbent properties as coconut flour. If you use almond flour or flax meal instead, you will need to reduce the amount of liquids used in this recipe. I haven't tried it but I'd use 2-3 less eggs/ egg whites and 1/4 - 1/2 cups less water.

Instructions

  1. Preheat the oven to 175 °C/ 350 °F. Line a loaf pan with parchment paper: Simply cut two strips of paper - one should be the width of the sides and one the width of the ends. Make both strips long enough so that they hang over the edges and then place them in a loaf pan. The strips of parchment will be used to lift the bread from the pan. You can make the paper stick to the pan by lightly greasing the pan with ghee. I used a 20 x 12 cm / 8 x 5 inch loaf pan.
    Place the whole eggs and the egg whites into a bowl and mix using a fork. Set aside for later.
    The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste the egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce, Frozen Fat Bomb, Smoothies, Keto Coffee or Lemon Curd. Low-Carb & Paleo Bread - The Ultimate Guide
  2. Place all the dry ingredients in a bowl and mix well. Make sure the dry ingredients are well combined to avoid uneven results. Add the egg mixture and process well using a mixer until the dough is thick. Add boiling water and process until well combined.
    Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup! Low-Carb & Paleo Bread - The Ultimate Guide
  3. Place the dough into a loaf pan lined with parchment paper. Low-Carb & Paleo Bread - The Ultimate Guide
  4. Place in the oven and bake for 1 hour and 15 minutes (or up to 90 minutes). When done, remove from the oven and place on a cooling rack. Grab the sides of the parchment paper and place the bread on the cooling rack to avoid the bread from becoming moist on the sides. Low-Carb & Paleo Bread - The Ultimate Guide
  5. Once the bread cools down, cut into 12 slices. Keep as many slices as you need for the next 2-3 days. Place the remaining slices in batches of two in freezer bags and freeze for up to 3 months. When ready to be served, simply let the slices defrost or place in a toaster, oven or on a hot pan to crisp up. Low-Carb & Paleo Bread - The Ultimate Guide Top with butter, cream cheese, sliced ham and cheese or home-made ham. Try Strawberry & Rhubarb Jam or Dark Cherry Chia Jam! Low-Carb & Paleo Bread - The Ultimate Guide Enjoy! Low-Carb & Paleo Bread - The Ultimate Guide

Troubleshooting

In a nutshell, keep the following tips in mind:

  • Weight all dry ingredients: Make sure you weigh all the dry ingredients using a kitchen scale. Even small differences can affect the final result of this recipe, especially in case of psyllium and flax meal!
  • Psyllium notes: Make sure you use psyllium husk powder, NOT whole psyllium husks. Whole psyllium husks are great for making Grain-free Tortillas but not bread! Also, psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!
  • Moisture issues: If the final result is too moist inside, do not reduce the water used in this recipe or the psyllium will clump. Instead, toast the slices before eating.
  • Do not leave the dough out for too long: Once you mix in the wet ingredients, make sure to place the dough in the oven as soon as you can. The mixture is activated with baking powder once you add liquid ingredients and if you leave the dough out for too long, it will not rise.
  • Other raising issues: If the bread doesn't rise properly, use only egg whites and omit the egg yolks (I never needed to do this).

Sesame seed meal instead of sesame flour. If you use ground sesame seeds instead of sesame seed flour, you will have to reduce the water needed by ~ 1/4 - 1/2 cup in the 2nd recipe. I use a food processor to make sesame seed meal or you can use a coffee grinder. Low-Carb & Paleo Bread - The Ultimate Guide

DO NOT USE a silicon loaf pan! As I discovered by accident, the bread will not rise properly and the dough will be dense and unappetising! You need to use a firm pan like this one. Low-Carb & Paleo Bread - The Ultimate Guide

Hollow tops / air bubble. Firstly, make sure you use baking powder - not baking soda! If you use a mixture of cream of tartar and baking soda, use 3/4 tsp baking soda and 1 1/2 tsp cream of tartar for every tablespoon of gluten-free baking powder. Secondly, if you over process a dough that contains psyllium, you will end up with a hollow top and dense bottom part. Process the dough until well combined - this should take just a few seconds. If for any reason the loaf doesn't raise evenly, make the bun shapes instead (see tips below) - they always come out great! Best results will be achieved with this dough: Ultimate Keto Buns Low-Carb & Paleo Bread - The Ultimate Guide

Purple bread. If the bread turns out purple, it's due to the psyllium husk powder. Whenever I use Now Foods psyllium powder, the bread is always perfect, light brown. I sometimes use whole psyllium husks which I "powder" myself in a food processor. The loaf on the right side has been over processed. Low-Carb & Paleo Bread - The Ultimate Guide

Baking paper stuck to the bread. This will happen if you use the nut-free version that includes sesame seed flour. You can remove the paper after you let the bread cool down. If it's still difficult to peel without breaking the bread, use a piece of wet kitchen towel to pat on the parer where it's stuck. Then peel off. Low-Carb & Paleo Bread - The Ultimate Guide

  1. Blog
  2. Recipes
  3. Basics
  4. Low-Carb & Paleo Bread - The Ultimate Guide
  1. Blog
  2. Recipes
  3. Sides
  4. Low-Carb & Paleo Bread - The Ultimate Guide
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Low-Carb & Paleo Bread - The Ultimate Guide
  1. Blog
  2. Recipes
  3. Low-Carb & Paleo Bread - The Ultimate Guide
  1. Blog
  2. Martina Slajerova
  3. Low-Carb & Paleo Bread - The Ultimate Guide

Do you like this recipe? Share it with your friends! 

By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment


Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview
Loading


Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (112)

Hello!!!I have a doubt, coconut flour does not have many carbohydrates for a low carb diet? Could I replace it with almond flour?
Thanks

Reply

Hello, coconut flour and almond flour are both very low in net carbs. More about keto foods: Complete Keto Diet Food List: What to Eat and Avoid

Reply

I am wondering about the “Eggy” taste.  My Wife and Ibtried a recipe and it was a Perfect 10 on appearance but tasted like a cold omelette..it was GROSS!  Does this bread have that Egg taste to it?

Reply

There is a slight moisture (always with psyllium) but this can easily be fixed by "toasting" the slices. No "eggy" taste though 😊

Reply

I was wondering if either recipe would work as well in a bread maker?

Reply

Hi Daniel, just like the comment below, I'd love to know that too! I'm sorry but I've never used a bread maker machine. Maybe others could comment?

Reply

I have made this bread twice now and it is perfect!!  Thank you so much for this recipe!!!

Reply

Hi Martina,
I am new to the Keto lifestyle and look forward to trying this bread recipe. I would like to know, can this bread be baked in a bread maker machine?
Thanks for your response,
Ashlie

Reply

Hi Ashlie, I'd love to know that too! I'm sorry but I've never used a bread maker machine. Maybe others could comment?

Reply

Quick question, what do you do with the 8 egg yolkes?

Reply

I've seen several recipes that all for psyllium husk powder.  Psyllium husk is used as a laxative!  For that reason, I can't bring myself to try and eat recipes using this laxative.  Has anyone had stomach problems after eating this bread?

Reply

It can affect digestion but only if you eat too much of it. A slice of bread will unlikely cause any side effects. Any high-fibre foods can have laxative effects.

Reply

I'm curious if psyllum husk a necessity or can I use something else that works just as well.

Reply

I'm afraid it's the key ingredient in this recipe but you can try these - they are psyllium-free:  Psyllium-Free Low-Carb Bread

Reply

Hi! I've been meaning to try your nut free (but not flax free) bread recipe.  All links to the nut free bread seem to lead to a blank page. Can you point me in the right direction for where I can locate this recipe?! Can't wait to try!

Reply

Hi Nicole, I just checked the link and is seems to be working: Nut-Free Keto Buns
I'll check once more in case there is a broken link somewhere I didn't see - thanks!

Reply

Hi,
Thank you for the many, many versions of this bread that cater to everyone's preferences and allergies! Trust me, I greatly appreciate it. I have one issue though, I am allergic to almond and sesame but I am good with all the other ingredients (flax, psyllium, coconut, eggs..). Is there a version of the bread(s) that omits sesame and almond?
Thank you in advance!
Safaa

Reply

Hi Safaa, I think you may like this one: Fluffy Grain-Free Sunflower Bread
The only drawback is that it's not neutral and only goes with savoury toppings. I suppose that if you want to make it taste more neutral, you could omit the caraway seeds and use olive oil instead of sesame oil (since you are allergic to sesame, you will need to do that anyway). I hope this helps! 😊

Reply

I came to this page to read the troubleshooting tips, as my "ultimate keto buns" did NOT turn out right.  In reading, I see you say "Make sure you use baking powder, not baking soda!", however the recipe for the buns says powder, and there's even a picture of a "bubble bicarbonate of soda powder" container.
So, since I clearly do not know my way around the kitchen in terms of baking, can you please clarify which to use, and what the difference is?  I still ain't getting it 😊
Thank you!!!

Reply

Hi Mark, I think I can explain that 😊
You can either use baking soda + cream of tartar as it's used in the Ultimate Keto Buns.
OR you can use gluten-free baking powder as it's used in this recipe. Either will work.  You shouldn't use baking soda instead of baking powder, but only use it combined with cream of tartar.

Reply

Hi,
I tried the first recipe. I substituted the sesame for the same amount of ground flax seed and cut down the Eggs to 2 with yolk and 4 egg white, And cut the water to 11/2 cups The bread came out good. However, it was moist.
Thanks a lot.

Reply

Thank you for your feedback Bunmi! I think that more flax makes it more moist, even when you cut down the liquid ingredients. In my experience, sesame seed flour makes the bread less moist. It definitely made a difference in this recipe: Nut-Free Keto Buns as compared to this one: Ultimate Keto Buns

Reply

I used Now Psyllium Husk Powder twice now and both times turned purple.

Reply

I buy whole husks instead of fine powder. Then I grind it in a coffee grinder and it always make the perfect bread 😊

Reply

Whole husk had a lot of carb but thing they use just the Peel

Reply

Tried this recipe twice and on both occasions I got hollow tops / air bubble.
On the second try I reduced my processing of the dough in the hope of a better outcome .....no change.
After the second time I realised that the baking powder I was using was a year out of date ....oooops!
I'll try again with newer Baking powder....hopefully that's the fix.
I did reduce the garlic powder to 1 tsp as I felt it was a little strong for my liking and I didn't have onion powder so that was omitted anyway.
Crust is delicious on this ...I can't wait to try it again and hopefully the air bubble problem will be sorted.

Reply

I hope the next batch comes out great! Please, make sure you read the "troubleshooting" part in this post in case it helps.

Reply

I made recipe 2 today and it ended up being SO dense. Like, Irish soda bread dense. Smells great, though - haven't had a chance to try it yet.
Any thoughts on where I went wrong? I left it in for 80 minutes in a lined metal pan, used sesame seed meal and reduced the water to just over 1 1/2 cups. I wasn't sure what consistency I was looking for in the dough, so perhaps that wasn't quite enough water? (The dough itself was quite heavy, thick enough that it needed to be spread out with a spatula and wouldn't settle into the pan on its own.) I also used carton egg whites for what was called for (1 1/2 cups in place of the 8 egg whites) which was mentioned as working by a commenter, but could very likely be the issue.
It did also turn a lovely hue of lavender, (Viva Labs Organic Psyllium Husk Powder) which is fantastic, honestly, and doesn't bother me at all. 😄 Thanks!

Reply

Hi J.M., I think it may have needed more water but I can't be sure. If you don't use enough, the dough may not rise properly. The dough shouldn't be too dense because it wouldn't have space to rise.
I don't use carton egg whites so that may be the reason too. My only experience with carton egg whites wasn't brilliant - I used them for making muffins and they didn't rise well. I hope the next batch comes out great!

Reply

I'm confused by these new variations as compared to the original keto buns recipe.  Do I use 1 tablespoon of baking powder or do I combine 1 teaspoon of baking soda with 2 teaspoons of cream of tartar?  When I made the original keto bun recipe as a load today (used baking soda plus cream of tartar), it expanded hugely in the oven but the top two-thirds of the loaf was a hollow bubble.  The bottom third was dense and soggy.  Or is the problem not related to the rising agent issue???  Thanks.

Reply

Hi Marina, you can use either 1 tablespoon of gluten-free baking powder or a mixture of ¾ tsp baking soda + 1 ½ tsp cream of tartar for every tablespoon of gluten-free baking powder. Please, see more tips in the Troubleshooting section above (hollow tops/ air bubble). I hope this helps!

Reply

Hi, thank you for this blog!
I have a question, can I use a glass loaf pan?

Reply

Yes you can 😊

Reply

Hi Martina! I follow your page on facebook and I belong to the Keto Diet support group, which has been very helpful in my weight loss. What is your opinion on using non flavored protein powder for bread? Do you recommend it? And if so, do you have a recipe? Thank you very much!!!!

Reply

Thank you! Yes, quality whey protein is suitable for a keto diet. Although this is technically not my recipe, this bread uses unflavoured whey protein: Psyllium-Free Low-Carb Bread I'll soon post a recipe for bread that mainly uses whey protein - stay tuned 😊

Reply

Is the dough suppose to be very runny? Cause if i use 2 cups of water it gets amazingly runny 😊

Reply

It should't be that runny - have you weighed the dry ingredients? Did you use large eggs?

Reply

Martina, I have a question about making these sweet, such as for cinnamon rolls. If I increase the amount of sweetener, so I need to add more Eggwhites or water to make up for the additional dry ingredient amount?  I would also be interested in knowing how you made your cinnamon rolls.  Did you roll this out flat, top with the cinnamon roll filling, roll it back into a log, then cut it into individual rolls, or did you simply mix the cinnamon, etc., into the entire dough?
Thank you for your information,
Sheila

Reply

Hi Sheila, if you use these for sweet rolls, you won't need to add any liquid ingredients unless you also use more psyllium or nut/seed flour. To make the rolls, you can use your hands to flatten the dough or a rolling pin - both will work. There is a recipe for sweet cinnamon rolls in the KetoDiet Cookbook 😊 ketodietbooks.com/

Reply

Hi, I could not find sesame seed flour in my country so I will need to make my own sesame seed meal. I want to do the first recipe so how much water would I need to use? 1 1/2 instead of 2 cups?
Thanks!

Reply

Hi Erin, I would use 1 1/2 to 1 3/4 but that's just a guess. I hope you like it, let me know how it went!

Reply

Martina, I never heard back from you.
Do you know not reply when people write in?

Reply

Hi Sara, it just takes time sometimes as I have to approve and reply to all the comments and I've been very busy over the last few weeks 😊

Reply

Can I use chickpea flour instead of almond flour?  

Reply

I haven't tried (not in the keto & paleo list) that but maybe others could help?

Reply

Is it ok to get the prepackaged egg whites for this? I am not sure I could reasonably find a use for all the yolks every time I make this bread. Thank you for all your work and great recipes on this site!

Reply

Hi T, I tried them but the bread was deflated. I would use fresh egg whites. To use the egg yolks, you can try hollandaise, custard, lemon curd, etc (tips in the post).

Reply

Phsyilium husk really causes me to have a lot of pain. What can I use as a substitute?

Reply

You can try this bread instead - it's psyllium-free: Psyllium-Free Low-Carb Bread

Reply

I've had good luck substituting an equal amount of glucomannan powder (by weight) in the bread recipes instead of psyllium powder.  They seem to turn out just as good...

Reply

Thanks for the tips, I'll have to try that too!

Reply

T, I made this recipe (#1) and also Martina's recipe for Ultimate Keto Buns using EggBeaters 100% Real Eggwhites in the carton; I buy them at Costco. I have done this three times, and it worked out perfectly each time. I use one cup of the Eggwhites, no whole eggs, and warm them slightly in the microwave before adding to the dry ingredients.  Hope this helps! Sheila

Reply

Load more comments, 55 remaining