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Paleo Low Carb Bread

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Paleo Low Carb Bread| Cook It Up Paleo


 

It’s so funny; every time I make a bread post, I think about how I used to hate bread.  Then I realize that it was the store-bought stuff that I hated.  When I think of good bread, I think of a fresh-baked loaf spread with soft butter.  Mmmm..

Paleo Low Carb Bread| Cook It Up Paleo

I’ve done two other really delicious bread recipes:

Paleo Crusty Bread (almond flour and tapioca)

Paleo French Bread (cassava flour)

Paleo Low Carb Bread| Cook It Up Paleo

 

Paleo Low Carb Bread| Cook It Up Paleo

So I’ve made bread for paleo people and for nut-free people, but it’s time for a paleo low carb bread for the low carb peeps! I eat moderate carb, but I know people who have to keep their carbs low, and everybody deserves to have a bread they can eat, right?

Paleo Low Carb Bread| Cook It Up Paleo

 

Paleo Low Carb Bread| Cook It Up Paleo

Right.  So here’s my paleo low carb bread answer to a crusty baguette with a soft, light crumb.  My favorite thing about this loaf is that the inside does not have a cakey texture.  It has a bready texture; complete with a teensy bit of springiness and nice little holes in the crumb that you can see through; that’s what I call bread.

Paleo Low Carb Bread| Cook It Up Paleo

What’s the secret to the success of this paleo low carb bread recipe? Psyllium husk powder.  Psyllium husk is just that; the powdered husk of the psyllium seed.  It’s pretty much pure fiber.  It’s the kind of fiber that absorbs moisture and makes things a little stretchy.  Combining that with the eggs for lift and coconut flour for binding, the result is the perfect low-carb bread.

Paleo Low Carb Bread| Cook It Up Paleo

Don’t substitute psyllium husk flakes for the powder in this recipe.  The flakes are kind of like flaxseed.  If you want flax, just make a flax bread recipe.  We’re using powder here.

Paleo Low Carb Bread| Cook It Up Paleo

I have heard of some brands of psyllium husk turning bread purple.  I think it would be totally fun to have a purple bread; but I used Frontier brand psyllium and my bread stayed a nice self-respecting golden brown.

Go make some bread!

P.S.  How low carb is this bread really? I ran it through a nutrition data calculator and it came out 1.6 grams net carbs per 1/10 of recipe.  (net carbs = total carbs – fiber)

 

Shared at Fat Tuesday, Allergy Free Wednesday

Paleo Low-Carb Baguette
Recipe Type: Bread
Author: Heather Resler
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • eggs – 4
  • egg whites – 2
  • canned full-fat coconut milk – 1/3 cup
  • coconut oil – 2 tablespoons, melted
  • psyllium husk powder – 1/3 cup
  • coconut flour – 1/4 cup
  • salt – 1/2 teaspoon
  • baking soda – 1/2 teaspoon
  • raw apple cider vinegar – 1/2 teaspoon
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and grease a medium-sized baking sheet with some coconut oil.
  2. In a large mixing bowl, whisk together the eggs, egg whites, coconut milk, and coconut oil.
  3. Stir in the psyllium and coconut flour.
  4. Stir in the salt, baking soda, and apple cider vinegar.
  5. Let sit for minute or two; it will thicken up like sticky dough.
  6. Form into a long thin baguette on the baking sheet.
  7. Bake for 55 to 60 minutes. The bread will puff way up; don’t let this fool you; it takes quite a long time for the bread to cook through.
  8. Let cool… just kidding; slice it up and serve it warm with soft butter!!

Comments

  1. Hi! I’m going to try this tonight! Do you know how many carbs a slice of this bread regularly, not just net? Thanks!

  2. Ugh – so disappointed. I even bought the psyllium powder through your link. Followed the recipe and got sponge bread. No airy holes, no crusty outside. I was so optimistic and now I have no bread for dinner. Not blaming the creator, just bummed it didn’t work out and no logic to it.

  3. Hi,
    This looks amazing and I can’t wait to try this.
    My question is could I make two small baguettes and freeze one for later?
    Maybe par-bake it then freeze or should I bake it all the way first?
    Thanks!

      • Hi Heather,

        I tried this today and even though my loaf didn’t get quite the height or airiness of yours it still turned out excellent. My mom who shows precursors of celiac Loved the chewiness and mouthfeel that’s been missing from the other recipes I’ve tried. I’ll try again for the more rustic loaf that I see in your pics.
        I’ve wondered if psyllium would help give pizza dough that kind of chewy texture that’s been missing from all the grain free, gluten free recipes I’ve tried. I’m thinking this recipe might be the answer I’ve been looking for? Have you tried a pizza crust like this?
        Thanks!

  5. I have been eating a low-carb diet for about five years and this is the best bread I have made. Thanks!

  6. hello,
    Looks very yummy, just a quick question can I replace coconut with normal low fat milk if thats a possibility? I know it would be paleo again but I am allergic to coconut and almonds. Or do you recommend for me substitute it with yogurt or greek yogurt?
    Again thanks, will be trying this as soon as you respond 🙂

  7. I have tried a few low carb bread recipes and was disappointed. When i am about to give up, i found this one. I made half a batch and it turned out great. It did have the breadlike soft texture, though lack the unique yeast and flour flavor. For us on low carb diet this is by far the best i have to enjoy a toast with butter or sandwich with egg mayo. Thanks Heather!

  8. Awesome recipe! My first attempt looked more like biscotti when it was done, but still tasted great. The second time I used psyllium POWDER, that made all the difference. It rose up really high, but fell quickly. Any thoughts? Thanks!

  9. Hi. Love the texture of this bread. However mine doesn’t rise very well.
    How can I get it to rise more?
    Thanks

  10. I will be making this tomorrow night with New Orleans type bbq shrimp. If I substitute the coconut flour with butter or olive oil, will the texture remain the same as it is in the original recipe? Also, how does it hold up dipped in sauce (spicy bbq shrimp juice!)? I have tried several low carb bread recipes and have been somewhat disappointed. I know it is low carb and will not taste like carby starchy bread but, I would love a good substitute. I look forward to making this. Thanks for sharing!

  11. Hi I tried making this bread tonight and I followed the recipe exactly. My dough was sticky but pretty runny and not all the way dough like. I used a fork because I didn’t have a whisk but that’s the only thing I did differently. Do you have any idea why this happened? And my finished product is flat rather than like a baguette. And it’s also kind of bitter? I don’t know what I did wrong but I really wanted to make this bread and if anyone can help I’d be very grateful

  12. THANK YOU- Finally a paleo low carb bread that has chew and is not a lump! I am so grateful- I baked mine on the pizza stone. ( I put parchment paper down and I actually used the parchment to help me shape the cylinder-amazing texture.

  14. This is an amazing bread recipe! I do not follow a paleo diet but have been eating low-carb for almost two years. I have substituted the coconut oil for butter because the coconut was a bit overpowering for me. Now it is absolutely incredible and I make a loaf every few days. Thank you so much for creating this!

  15. Hi Heather. Thanks for your recipes. I made this bread according to the recipe. I had NOW brand psyllium and used that. My bread came out more dense than the photo, and it is spongy and gritty. Do you think its from the psyllium? Thanks.

  16. I just finished baking this and ate my first piece right out of the oven with butter! Yum! So happy this has a bread texture! My husband likes it too! (He is not a fan of low carb nut flour breads, he thinks they all taste like dessert). Thank you for the recipe!
    Have you tried this with cinnamon and raisins, or any other additions?

  17. does this taste like coconut? I am not a big coconut fan. Can I replace the coconut milk with almond milk and use olive oil?

  18. Not sure what Paleo is, I am wondering if the muffin recipes you have for sale are low carb. Thank you, Kathy Smoker

  20. I made this last night and was so excited for my first (in 1.5 years of removing gluten from diet), bread recipe that we loved!! I forgot to grab coconut milk at the store so I subbed water. My loaf did not get even close to the size that yours looks, it stayed pretty small in baguette form, but it was still really delicious! We are going to try it again tonight with the coconut milk and see if that was the culprit. Awesome recipe!

  21. My loaf didn’t turn out anything like yours. Did you whip the egg whites separately before adding them to the other liquids? What brand of coconut flour did you use? My batter looked like a log when it went into the oven. Please advise. Thanks.
    Mary

    • No, I did not whip the egg whites, and I used Bob’s Red Mill coconut flour. Sometimes the psyllium brand can mess things up; I used Frontier brand. What do you mean it looked like a log going into the oven? What was is like when it was done? 🙂

  22. This is pretty good! More bread type as opposed to a dense cake. Tastes better fresh from the oven… has a nice crusty crust. Tastes rustic and is fairy light. I made a half batch and got quite a few servings from it. Made it for an anniversary dinner tonight. Will be making again. Thank you!

    • Hi Sophie; no this recipe just requires a baking sheet, no loaf pan. You could definitely put the batter in a loaf pan if you with though. Baking it in muffin tins would yield rolls rather than muffins because of the texture. Maybe 6-8 rolls?

  24. Beautiful loaf! I love the fact that it is low carb and perfectly paleo. It looks delicious chewy and delicious to bite into. Thanks so much for stopping by so that I could find your delicious website. Take care

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