Keto almond and psyllium loaf
Dense, sliceable low‑carb loaf made with ground almonds, psyllium and flaxseed — perfect for sandwiches or toast on a keto plan.
This is the no-fuss keto loaf you'll actually use — sliceable, mild and sturdy enough for sandwiches. It uses ground almonds, flaxseed and psyllium to mimic the crumb without wheat. Make it on a weekend for weekday toast, or keep a few slices in the freezer for last-minute sandwiches. The texture is best when fully cooled, so don’t be tempted to slice it hot.
Ingredients
- 200 g ground almonds
- 30 g ground flaxseed
- 20 g psyllium husk powder
- 5 g baking powder — about 1 heaped tsp
- 5 g fine sea salt — about 1 tsp
- 4 eggs — large, room temperature if possible
- 60 ml olive oil
- 15 ml apple cider vinegar — 1 tbsp
- 120 ml warm water — not boiling
- 10 g sesame seeds — optional, for topping
Equipment
- loaf tin (20 x 11 cm)
- wire rack
- digital scales
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 20 x 11 cm loaf tin with baking parchment, leaving a little overhang for easy removal.
In a large bowl combine the ground almonds, ground flaxseed, psyllium husk powder, baking powder and fine sea salt. Whisk briefly so the powders are evenly distributed.
In a separate bowl whisk the eggs with the olive oil, apple cider vinegar and warm water until smooth.
Pour the wet mixture into the dry ingredients and stir with a spatula until a thick batter forms. Scrape down the sides so there are no dry pockets. Leave the batter to rest for 3 minutes so the psyllium can swell and bind.
Spoon the batter into the prepared loaf tin, level the top with a wet spatula and sprinkle the sesame seeds evenly if using.
Bake in the centre of the oven for 60 minutes. After 40 minutes, if the top is browning too quickly, loosely cover with foil for the remaining time.
Remove the tin from the oven and let the loaf cool in the tin for 10 minutes to firm up.
Carefully lift the loaf from the tin using the parchment overhang and transfer to a wire rack. Cool for a further 20 minutes before slicing — this final set is important for texture.
Slice with a sharp serrated knife and store in an airtight container in the fridge for up to 5 days, or freeze sliced for up to 3 months.
Tips
- Weigh ingredients for consistent results — keto flours react differently to volume measures.
- Let the batter rest so the psyllium swells; rushing this step gives a crumbly loaf.
- If the top darkens too quickly, tent with foil after 40 minutes — the inside needs the full bake.
- Slice with a serrated knife using a gentle sawing motion to avoid crushing the loaf.
- Store slices between sheets of baking parchment in the freezer for easy single‑serve portions.
Substitutions
ground almonds → hazelnut flour, same weight
Noticeably differentolive oil → melted coconut oil, same volume
Stays closeground flaxseed → extra ground almonds, same weight (texture will be slightly less springy)
Noticeably differentsesame seeds → sunflower seeds, same weight
Stays close
Nutrition
Per serving · estimated
- 176
- Calories
- 6 g
- Protein
- 2 g
- Carbs
- 16 g
- Fat
- 3 g
- Fibre
- 1 g
- Sugar
- 220 mg
- Sodium
FAQ
Can I use almond meal instead of ground almonds?
Yes — blanched ground almonds give the lightest colour, but almond meal works. Expect a slightly coarser crumb.
Why does my keto bread crumble?
Most often because the psyllium wasn't allowed to swell or the loaf was underbaked. Ensure the 3‑minute rest and bake fully, testing with a skewer.
Can I omit psyllium husk?
Psyllium provides structure and elasticity. Omitting it will give a much more fragile, crumbly loaf — not recommended.
How should I slice and store this bread?
Cool completely, then use a serrated knife. Keep in an airtight container in the fridge up to 5 days or freeze slices for up to 3 months.
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