I would like to point out that the metric conversion of 3/4 cup to 90g coconut flour as stated in your recipe is incorrect. Should be 84g per package labeling (Bob’s Red Mill). Unfortunately I made my first batch with 90g of coconut flour, and it was definitely not “pourable”. More like scoopable. I will try again with correct amount but thought I would point so you can update the recipe. Thank you!

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Oh Maria! Your bread recipe is fabulous! I have been playing around with it a little because the psyllium was a little too much for my gut! Went to 8 TBS of psyllium and added 2 TBS of Jay Robb Protein Isolate powder and a little sweetener (trying to make a yeasty flavor) I also turned it into buns which are easier for my household. I must say they turned out great! I even added caraway seeds to one batch for a rye flavor! I cannot thank you enough for making it so much easier to eat right when you have BREAD, ROLLS and DESSERTS that are fabulous!
I just want to say that I love your blog and am in love with your brownie recipe!! It’s a godsend and I was just as excited with this recipe as a result. Unfortunately, my bread fell short for some reason..No matter how long I toast it, it’s spongy and moist in the center…I’ve done everything as directed but substituted the butter for coconut oil. I measured it exactly too. Could that be why the bread is awfully wet in the middle or is there another reason? I tasted quite a bit of the psyllium husk as well which was okay..I’m thinking of making it with flax seed next time.
Maria – I’ve tried making this loaf twice and each time it’s still gummy! I use the same Nuts.com almond flour and Jay Robb psyllium husk powder, and weigh everything. The first time, I baked 60m and let cool completely. The loaf shrunk down and was gummy all in the center, like it was undercooked. This time, I baked 115m (after slicing at 75m and finding it gummy), and it shrunk down immediately after removing from the oven and is still gummy! Any advice? I want large, fluffy, non-gummy slices like you!
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The first step—the mantra of dLife from the very beginning—is test, don’t guess! To master your blood sugar, you must first know where it is. And if you only check first thing in the morning, you’re cheating at solitaire. If you want to truly master your blood sugar, you should fearlessly seek out your very worst, highest numbers. That means checking after meals. Don’t let that high number flashing on your meter get you down. Rejoice that you’ve found it. It’s just a problem to be fixed—and as you roll out the rest of these tips, those high numbers, like the walls of Jericho, are going to come a-tumblin’ down.


A friend who gave me your recipe said to drink a glass of water with it.How many slices of the amazing bread can one eat without the psyllium causing a problem for a normal person per day?The replies are so long,but from what I did read no one complained about any problems caused by eating the bread or having to drink something. So can I eat this bread like other breads without drinking something?
Weight loss is the primary reason my patients use the ketogenic diet. Previous research shows good evidence of a faster weight loss when patients go on a ketogenic or very low carbohydrate diet compared to participants on a more traditional low-fat diet, or even a Mediterranean diet. However, that difference in weight loss seems to disappear over time.
I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture?
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
Theoretically, supplying ketones during this period of compromised glucose metabolism could prevent the energy deficit and reduce the likelihood of long-term brain damage. This could be because ketones can act as an alternative, highly energy efficient substrate7. Additionally, the antioxidant, antiinflammatory33 and anti-apoptosis properties of ketones (i.e ketones prevent the opening of the mitochondrial permeability transition pore, which causes cell death66) could protect against neuronal loss and damage. 
This is the best keto bread I have ever made! By far! My bread was a little flat, but I think my baking powder needs to be replaced. I did make two substitutions with this recipe. I replaced egg whites with whole eggs, and ghee with coconut oil. Everything else, I already had on hand. I will definitely make this again and play with it a little. Really delicious bread.
91. Speijer D. Oxygen radicals shaping evolution: why fatty acid catabolism leads to peroxisomes while neurons do without it: FADH(2)/NADH flux ratios determining mitochondrial radical formation were crucial for the eukaryotic invention of peroxisomes and catabolic tissue differentiation. Bioessays. 2011;33(2):88–94. doi: 10.1002/bies.201000097. [PubMed] [CrossRef] [Google Scholar]
I made the bread on Sunday and we loved it. When I made up the dough, I started out with less water because it’s really humid here and it was a wet, drizzly day. I had to use a different psyllium husk because I can’t get Jay Robb here (I’ll have to order some). It was Walmart’s equate brand (I was desperate to try the recipe right away), so my bread was purple, but nobody minded. I had to grind almonds myself and ended up adding an extra tablespoon of psyllium to get my dough to the same texture as Maria’s in the video, but it baked up perfectly. It was delicious, but I did notice an odd smell. Is that the psyllium, maybe? I’m on a strict diet to get my blood sugar back down to normal, so this bread is such a treat. Thanks so much for sharing this with us.
293. Geng T., Li P., Okutsu M., et al. PGC-1α plays a functional role in exercise-induced mitochondrial biogenesis and angiogenesis but not fiber-type transformation in mouse skeletal muscle. American Journal of Physiology-Cell Physiology. 2010;298(3):C572–C579. doi: 10.1152/ajpcell.00481.2009. [PMC free article] [PubMed] [CrossRef] [Google Scholar]
Ok I will try this with the physillium since no sub will work. 🙂 I have a Q though-I read that too much physillium may interfere with how medicines work-my son is on 5 seizure meds, and we are going keto to help with his seizures. This looks like a good and tasty bread to replace his beloved loaf…what would you say is a safe amount for him to eat daily or weekly? Any resources on daily physillium allowances for kids so I can adapt his servings? THanks! 🙂 🙂
In less time than it takes to order delivery, you can have this keto bread base ready to enjoy — plus, it requires no baking! A quick dough made from almond and coconut flours, xanthan gum, and egg, then sizzles in your skillet before taking on your favorite toppings. To keep this 2-carb pizza crust more Bulletproof, avoid eating xanthan gum too often.
Consistent with the mechanisms described above, changes in AMPK in response to a ketogenic or low-carbohydrate diet have been reported in several studies. In rodents, a ketogenic diet (Bio-Serv F3666) has increased AMPK activity in skeletal muscle [150] and AMPK phosphorylation in the liver [230], and a low-carbohydrate diet (18.5% of energy) supplemented with ketone esters (6% w/v) increased AMPK content in brown adipose [149]. In humans, a nonketogenic low-carbohydrate diet (% energy: 50 fat, 30 carbohydrate, and 20 protein) has increased AMPK phosphorylation in skeletal muscle [231].

Metabolic syndrome (MetS) is the commonly observed clustering of obesity, hypertension, dyslipidemia, and insulin resistance. The components of MetS occur together more often than expected by chance and display significant heritability. Investigations into monogenic diseases that model features of the common MetS have uncovered responsible genes. Genome-wide association studies (GWAS) of the components of the MetS have been enormously successful. Meta-analysis of public GWAS data and risk-score analysis are revealing the role of common single-nucleotide polymorphism genotypes in MetS pathophysiology. A pleotropic polygenic architecture underlies MetS, making it a fascinating complex trait. Research will continue to uncover how metabolic pathways interact to form the MetS and its subsequent risk for atherosclerosis and diabetes.


^ Alberti KG, Eckel RH, Grundy SM, Zimmet PZ, Cleeman JI, Donato KA, Fruchart JC, James WP, Loria CM, Smith SC (October 2009). "Harmonizing the metabolic syndrome: a joint interim statement of the International Diabetes Federation Task Force on Epidemiology and Prevention; National Heart, Lung, and Blood Institute; American Heart Association; World Heart Federation; International Atherosclerosis Society; and International Association for the Study of Obesity" (PDF). Circulation. 120 (16): 1640–45. doi:10.1161/CIRCULATIONAHA.109.192644. PMID 19805654.
While it is believed that carbohydrate intake after exercise is the most effective way of replacing depleted glycogen stores,[72][73] studies have shown that, after a period of 2–4 weeks of adaptation, physical endurance (as opposed to physical intensity) is unaffected by ketosis, as long as the diet contains high amounts of fat, relative to carbohydrates.[74] Some clinicians refer to this period of keto-adaptation as the "Schwatka imperative" after Frederick Schwatka, the explorer who first identified the transition period from glucose-adaptation to keto-adaptation.[75]
It looks and smells beautiful when baking. The bottom of my loaves is heavy and dense. The top rises and makes an air pocket. As a result, it’s just not really pleasant to eat with it being so dense and solid even though it tastes good. The few good pieces at the very ends were yummy. I really don’t know what to do. Almond flour is expensive to be going through it like this. 🙁
Independent of nutritional ketosis, increased dietary fat intake increases expression of UCP2 and UCP3 in muscle [142], and fatty acids facilitate uncoupling through UCP2 [143, 144], UCP3 [94, 143, 144], and ANT [145]. Given the high fat intake that is characteristic of a ketogenic diet, it is logical to expect nutritional ketosis to increase mitochondrial uncoupling.
The sausage for this keto breakfast sandwich is pretty straight forward.  I used half a pound of store bought breakfast sausage.  I formed it into 2 patties and cooked them in my cast iron skillet.  Cook it on medium-high heat and don’t touch it until it forms a crust.  Try to ignore the splatters all over the stovetop, unless you’re OCD like me and you wipe it away while everything is still cooking.  Then wipe again, and again.

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I want to say thank you. I don’t always have time to bake, and this is a life saver, of sorts. My brother is diabetic, and his doctor recommended a low-carb diet; I’m diabetic also, and gluten intolerant. This bread has the most wonderful taste and texture, and is so quick and easy, I’ve already committed the recipe to memory. Even my SO, who is neither gluten free nor diabetic, likes the taste and texture. I did cut down the salt, because like some others, I found the 1/4 teaspoon to be too salty. Other than that, raves and kudos!! We are thrilled, and planning all the different ways we’re going to use this bread. Many thanks!!
Look no further for keto breakfast recipes: This may be the only list you’ll ever need. There’s something for everyone here, including paleo, egg-free, dairy-free, vegetarian, vegan, and Whole30 options. (Only enjoy coffee or tea in the morning? We got you covered there, too.) Best of all? These recipes are all under 10 net carbs per serving — and most are much lower than that.

Schele E., Grahnemo L., Anesten F., Hallen A., Backhed F., Jansson J. O. (2013). The gut microbiota reduces leptin sensitivity and the expression of the obesity-suppressing neuropeptides proglucagon (Gcg) and brain-derived neurotrophic factor (Bdnf) in the central nervous system. Endocrinology 154, 3643–3651. 10.1210/en.2012-2151 [PubMed] [CrossRef] [Google Scholar]

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The 2 major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in OR using almond meal instead of a finely ground almond flour. If you've tried everything and they don't seem to be working for you, the next best option will be to make a larger recipe. Try making 1.5x this recipe (it's easy to do using the servings slide bar) and you'll have a much larger loaf.
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