Low‑Carb Almond & Psyllium Loaf
Dense, sliceable low‑carb loaf using ground almonds and psyllium — great for toast, sandwiches and keto diets.
This low‑carb almond and psyllium loaf makes proper, sliceable bread without wheat — ideal for toast, sandwiches and anyone on a keto or low‑carb plan. It’s dense, moist and toasts beautifully.
It’s fuss‑free: no proving, no yeast, and the psyllium gives the crumb a springy, bread‑like texture. Slice thin for fewer carbs per serving and a better mouthfeel.
Ingredients
- 300 g ground almonds
- 60 g psyllium husk powder
- 40 g ground flaxseed
- 10 g baking powder
- 5 g fine sea salt
- 6 eggs — large
- 60 ml olive oil
- 300 ml water — warm (about 40°C)
- 15 ml apple cider vinegar
- 20 g sesame seeds — for topping
Equipment
- 900 g loaf tin
- digital scales
- wire cooling rack
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 900 g loaf tin with baking parchment and lightly oil the paper.
In a large bowl whisk together the ground almonds, psyllium husk powder, ground flaxseed, baking powder and fine sea salt until evenly blended.
In a separate bowl whisk the eggs with the olive oil, warm water and apple cider vinegar until combined and slightly frothy.
Pour the wet mixture into the dry ingredients and mix thoroughly with a spatula or sturdy spoon until a thick, tacky dough forms. Scrape down the sides so everything is evenly incorporated, then leave the bowl to rest so the psyllium can absorb the liquid.
Transfer the dough into the prepared loaf tin, smoothing the top with a wet spatula or the back of a spoon. Sprinkle the sesame seeds evenly over the surface.
Bake in the centre of the oven for 55 minutes. If the top is browning too quickly after 30 minutes, tent loosely with foil for the remaining time.
Remove the loaf from the oven and leave it to cool in the tin for 10 minutes.
Turn the loaf out onto a wire rack and leave to cool completely for at least 30 minutes before slicing — slicing while hot will make the crumb collapse.
Tips
- Weigh ingredients for best results — low‑carb flours vary a lot by brand.
- If the top browns too fast, tent loosely with foil after 30 minutes to avoid a burnt crust.
- Slice only when fully cooled for clean slices; warm bread will compress and crumble.
- Make ahead: keep wrapped in the fridge for up to 5 days or freeze whole or sliced for up to 3 months.
- If you want a lighter crust, brush the top with a little olive oil before baking.
Substitutions
ground almonds → almond flour, same weight (stays-close)
Stays closeolive oil → melted unsalted butter, same volume (stays-close)
Stays closepsyllium husk powder → finely ground flax + 1 tsp xanthan gum — expect a slightly denser, different texture (noticeably-different)
Noticeably differentsesame seeds → mixed seeds (pumpkin/sunflower), same weight (stays-close)
Stays close
Nutrition
Per serving · estimated
- 260
- Calories
- 9 g
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 8 g
- Fibre
- 1 g
- Sugar
- 240 mg
- Sodium
FAQ
Can I make this vegan?
Not as written — eggs provide structure. Substituting eggs will change texture significantly; this recipe is best for vegetarians, not vegans.
How should I store the loaf?
Once fully cool, wrap tightly and keep in the fridge for up to 5 days. For longer storage slice and freeze; defrost slices in a toaster.
Can I reduce the psyllium husk powder?
Reducing psyllium will make the loaf looser and likely crumbly. If you must reduce it, expect a more fragile crumb and add an extra egg or 1 tbsp more ground almonds to compensate.
Why did my loaf sink in the middle?
Common causes: under‑baked centre, too much liquid, or opening the oven early. Ensure the skewer test or internal temperature around 95°C before cooling.
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