More Low Carb Bread Recipes

Dairy Free Low Carb Bread Recipe

I created my low carb bread recipes in response to a purchase of a Julian Bakery low carb bread that I thought tasted like dirt - it was truly that awful. I figured I could make something that at least tasted better, and at the request of a friend who avoids dairy, this recipe was born.

Total Preparation Time: 2 hours

  • Cooking time: 1.5 hours
  • Ingredients:

    • Solids from 13.5 oz or 15 oz can of very cold unsweetened coconut milk
    • 6 tablespoons Earth Balance Natural Shortening ( You can substitute butter or ghee)
    • 2 ½ cups blanched almond flour (Honeyville Grain brand works best)
    • 5-10 tablespoons psyllium husk powder* 
    • 4 teaspoons baking powder
    • 2 teaspoons Celtic sea salt
    • 2 large eggs
    • 2 cups BOILING water
    • 3 -4 tablespoons oat fiber (optional, makes bread denser and less sticky)

    *(don't use psyllium seed powder, your buns will turn out purple in color)


    1. Day before: Chill the coconut milk overnight to separate liquid from solids.
    2. Preheat the oven to 350 degrees F.  Start boiling the water.
    3. In a medium sized bowl, combine the flour, psyllium powder, baking powder and salt.  Whisk until dry ingredients are well combined.
    4. In a separate glass bowl, soften the coconut milk solids and ghee in a microwave or in a sauce pan on the stove. 
    5. Remove from heat and whisk until glossy.  Allow to cool for a few minutes. Add eggs and whisk until smooth.  Add the wet ingredients to the dry ingredients and mix until a firm dough is created. Now use a fork to break up the dough into small chunks so it’s easier to mix with the boiling water.
    6. Add boiling water all at once into the bowl. Stir until well combined and dough starts to firm up.  After a moment or so, the dough will become very stretchy and sticky.
    7. Use a small measuring cup (such as a 1/4 cup) or spoon, scoop the dough out and form into desired shape and place onto a parchment paper lined baking sheet. While baking, the dough will double or triple in size, depending on how much psyllium you used. **
    8. Bake for 45 to 55 minutes.  Remove from the oven and allow the bread to cool completely.
    9. Cut open with a serrated knife. The insides may be a little gummy, but toasting later will fix this.  Toast or eat as is, or use as bread for small sandwiches.

    Using less psyllium husk brightens the flavor and reduces the colon cleansing strength.  You will also need less boiling water to activate it.  If you half the psyllium, use half the water.

    ** The buns sizes are optional.  The recipe can be made into small buns  to lower the carb count of each.

    Optional additions: 1 tbsp chia seeds (to increase Omega 3 fats) 4 tbsp non carb oat fiber (makes a denser bread).

    Nutrition for this Low Carb Bread Recipe

    Nutrition: Entire recipe (divide by number of rolls made): 3141 calories, 294 grams fat, 117 carbs, 79 grams fiber, 38 net carbs, 77 grams protein. 

    Assuming 16 rolls, each roll: 196 calories, 18 grams fat, 7 grams carbs, 5 grams fiber, 2 net carbs, 5 grams of protein.

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