My FAMOUS 2-step method the best low-carb almond flour bread (dairy-free) has rapidly become one of the most popular recipes here on Ditch The Carbs.
This perfectly healthy homemade bread at only 1.9g net carbs per slice. This almond flour bread is gluten-free, low-carb, and has no sugar added! Enjoy this dipped in olive oil or with a layer of peanut butter or almond butter. Yum!
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Almond flour bread recipe (for beginners)
If you are new to low-carb baking, bread made with almond flour is the easiest low-carb flour, to begin with.
Almond flour bread makes for a sturdy, yet light loaf. However, there is a bit of a science to working with almond flour! Read on for my top tips.
How to make bread with almond flour
Almond flour is pretty easy and simple to bake with, especially for beginners.
It's the most popular low-carb flour to use. It's nutritious and has a wonderful mild nutty flavor. You can use it for savory keto recipes and sweet recipes too.
There are a few things however, you need to understand because you cannot directly substitute almond flour for wheat flour (or coconut flour!) in your regular baking recipes. But don't worry, if you have only ever made wheat flour bread, I'll teach you how easy low-carb flours are to use.
Can I make almond flour?
Yes, you can make almond flour, ground almonds, or almond meal in your food processor.
One cup of whole almonds produces about one cup of almond flour.
You can use whole almonds with the skin on, and so your almond flour (almond meal) will have tiny brown flecks and will be higher in fiber. Or you can use blanched almonds that have had the skins removed. You will have finer cream-colored ground almonds.
Simply put the whole almonds in a food processor with the blade attachment. Close and lock the lid securely. Pulse at high speed until you can see ground almonds.
Be careful not to process the almond meal too much otherwise you will end up with almond butter. It is lovely to make your own homemade keto almond butter, but it's not what you need when you want homemade almond flour.
Do I need to knead bread?
No, you don't need to knead the bread. Kneading bread is often required when a bread recipe uses yeast and sugar, or apple cider vinegar and baking soda to allow the baking agents to work and help the bread to rise. The bread dough is then often left in a warm place to rise again.
This simple almond flour bread recipe however is made in one large mixing bowl. It's so easy. It's truly just a 2-step process.
You don't need yeast, you don't need a bread machine, you don't need to knead the bread or wait for your bread to rise. This keto bread recipe couldn't be easier.
Is the bread fluffy?
This quick bread recipe is light and slightly firm. It's not heavy or stodgy like a traditional wheat flour loaf. The texture is more like a soft cake.
Almond flour doesn't behave like wheat bread flour (that you may be accustomed to), because there is no gluten to make the bread stretchy or soft.
So in order to make basic almond flour bread behave like regular wheat flour, eggs are used for structure, protein, and air.
I also use psyllium husk which absorbs water many times its own volume. It also helps give structure and volume to a low-carb bread recipe and adds plenty of fiber.
The famous 2-step method
There are two simple steps to this dairy-free almond flour bread.
- Add the dry ingredients to a large mixing bowl, then add the wet ingredients.
- Mix.
Yes, it's that simple!
Just make sure you have a prepared loaf pan lined with baking parchment paper. The parchment paper will allow you to easily remove the almond bread from the greased loaf pan and place it on a wire rack to cool completely.
Bake until golden brown and cooked in the center.
Ingredients
There are only 4 dry ingredients needed to make this simple low-carb bread recipe.
All quantities, ingredients, and instructions are in the recipe card below.
- almond flour (or almond meal)
- fresh baking powder (always check the expiry date)
- salt (add to your preferred taste)
- psyllium husk
The wet ingredient list is also quite simple.
- eggs (medium)
- melted coconut oil
- water
Why use almond flour?
1. Naturally grain and gluten free
Almond flour is a naturally grain-free and gluten-free flour.
If you are still buying gluten-free bread - STOP! Why? Because gluten-free products are expensive, ultra-processed, and generally made with high carb, starchy flours such as rice flour, potato starch, and tapioca starch.
Save your money, and make your own healthy gluten-free bread instead with this almond flour bread recipe!
2. Excellent source of nutrients
Almond flour isn't just a convenient thing to bake with—it's actually good for you too! Almonds are an excellent source of:
- fiber
- iron
- magnesium
- copper
- vitamin E
- manganese
3. It's keto-friendly
If you are following a low carb or keto diet, this almond flour bread is perfect! It's very low in carbohydrates and higher in fat than typical wheat bread flour.
Almond flour nutrition per 1 cup (112 g ): 9.5 g net carbs, 23.4 g protein, 56.4 g fat, 642 calories.
Nutritional values from cronometer.com
To learn more about different types of low-carb flours, make sure to check out The Ultimate Guide to Low Carb Flours.
Read more: Gluten free vs grain free
Serving
Toast it with butter for your morning toast, or make it into the base for your avocado toast. Perhaps you'd enjoy this with some cream cheese, peanut butter, or sugar-free nutella? What about french toast with some low carb maple syrup?
Or, simply enjoy this almond flour bread in place as low-carb sandwich bread.
Of course, there are obvious ways to serve almond flour bread. it is a quick and easy low-carb side dish for pork, chicken, or beef.
But, there's so much more you can do! What about cubed and fried to use as keto croutons on your salad? Or perhaps some low-carb bread crumbs to make some keto-friendly fried chicken? Roast chicken stuffing? Keto turkey stuffing?
The possibilities are TRULY endless with this almond flour bread recipe!
Variations
- Italian bread: swap out extra virgin olive oil for the coconut and add some Italian seasoning and grated parmesan to the batter. Then bake for 30 minutes, remove from oven and sprinkle generously with more parmesan. Serve warm and dip each slice in extra virgin olive oil.
- Jalapeno cheese bread: add diced jalapeno mixed into the batter along with some cheddar cheese.
- Mediterranean loaf: sprinkle in some choped black olives, feta, rosemary, and sundried tomatoes.
- Cinnamon bread: add a few shakes of cinnamon and the sweetner of your choice to the batter. Serve with butter.
Storage
Almond flour is moisture-sensitive, is preservative-free and is made with fresh ingredients. You need to make sure it's in an airtight container. In the cooler winter months, I tend to keep it in the pantry, and in the summer I store the keto almond bread in the fridge. Here, it can keep for up to three days (not that it ever lasts that long in our family of 5).
Alternatively, you can slice the bread and then freeze it with a piece of baking paper between each slice.
Recipe FAQs
Maybe. It depends on what breadmaker settings you are using. This low-carb gluten-free bread doesn't need any kneading or rising, so those bread maker functions are not necessary.
You can, however, use the mix and bake functions potentially, depending on how your bread maker works. I have not personally tried this, but plenty of readers have and report good results!
Unfortunately, almond flour and coconut flour work in completely different ways so you can't do a straight swap.
However, if you prefer coconut flour, I do have a low-carb coconut flour bread you may like.
Psyllium husk is vital for this recipe. It adds bulk and structure to the recipe. While I personally have only made this almond flour bread with psyllium, many readers have reported using ground flaxseed meal instead, with good results.
If you aren't a fan of coconut oil, or just prefer to try something new, there are a few things you can use instead. Olive oil and avocado oil both work well. Additionally, some readers have reported using melted butter.
This typically occurs due to psyllium husk reacting with baking powder. Thankfully, it's still completely safe to enjoy!
If your almond flour bread is still wet in the middle, it's likely due to excess moisture having been added, not enough almond flour has been used or it hasn't been baked for long enough.
To counteract this, you may require a tablespoon or two extra almond flour to thicken the batter. However, this batter is wetter than you would expect for bread dough. You literally pour it into the prepared loaf pan! So, a bit of trial and error may be needed until you nail the consistency!
When substituting almond flour you can use blanched almond flour, almond meal, or ground almonds. You can even make your own almond flour in the food processor. You may need to add an additional tablespoon if your bread batter is too wet.
Baking 101 (tips & charts)
📖 Recipe
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Low-Carb Almond Flour Bread Recipe
Recipe Video
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Ingredients
- 200 g (2 cups) almond meal/flour
- 2 teaspoon baking powder
- 1 teaspoon salt or to taste
- 20 g (¼ cup) psyllium husk
- 4 eggs - medium
- 50 g (1.8 oz) coconut oil melted
- 125 ml (½ cup) warm water
Instructions
- Place all the dry ingredients in a mixing bowl.
- Add the eggs, coconut oil and warm water. Mix until combined well. Do not over mix.
- Pour into a lined loaf tin or a silicon loaf tin. Bake at 180C/350F for 30 minutes, or until golden on the outside and cooked thoroughly inside. It appears some ovens require a longer cooking time, so please be guided by your oven.
5-INGREDIENTS COOKBOOK
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COOKBOOKS - MEAL PLANS - PANTRY
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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David
This turned out beautifully! I used ground flax seed instead of psyllium husk powder. So easy and so good.
Libby www.ditchthecarbs.com
Thank you David, this is super helpful to know ground flaxseed instead of psyllium husk powder works brilliantly.
Shari L
I just made my first loaf of low carb almond bread and it's delicious. Yes mine was a little greyish/purpleish but when we ate it with keto clam chowder under candle light no one noticed. Not only did it satisfy my craving for bread, it smelled like something sweet and wonderful when it was baking.
I read thru a lot of the comments an I'm glad to see someone posted a version with a little yeast to give it that aroma we all love about fresh baked bread.
Dar
Your psyllium link doesn't lead to a product just to amazon. Is this psyllium husk powder or whole? If whole, do I have to do anything to it before I use it?
Libby www.ditchthecarbs.com
Apologies, that link has been fixed now. Here is the link directly to psyllium husk powder that you can buy in my Amazon keto shop.
Esmeralda
Can you make this in a bread make?
Margarita
I followed the recipe exactly, and it looked nothing like the picture. It was purple!
Libby www.ditchthecarbs.com
That can be from the psyllium husk which (depending on your brand) can on occasion turn purple when it reacts with the baking powder.
Laiz Varolo
I’m not the best baker but I’ve been baking this recipe for the 5th time and my fiancé loves it! Everybody that tried has fallen in love and I can’t even believe how easy it is to make! Thanks for this amazing recipe!
Love this bread!
Libby www.ditchthecarbs.com
You don't know how happy this makes me. I am so glad you love my almond flour bread and it is so easy to make. Thank you Laiz.
Gerson
Ridiculous. Didn't work. Another online recipe that is fake. Shame on you.
Libby www.ditchthecarbs.com
Did you make it? I stand by this recipe and the thousands who have made it 🙂 (including my kids so it's pretty easy peasy).
Laiz Varolo
I’m terrible baker, but I have to say, this is pretty easy and delicious!
Maybe try again and see what went wrong!
Sofia
The nutrición al informations says a serving, but how many grams is that? I made it adding some oregano. Delicious. Best if toasted.
Susan Christie
Can I sub 1/4 cup of Oat Fiber for the 1/4 cup psyllium husk? Thank You
Thomas Fleser
My bread tasted like cardboard and did not rise . what did I do wrong?
Libby www.ditchthecarbs.com
It sounds like it was overcooked and possibly an egg was omitted. if anything, this is a very moist and delicate bread. Le'ts see if we can figure out what went wrong.
Sofia
Maybe you didn't put enough baking powder and your eggs were too big. Medium worked good for me. I added spices, and I eat it toasted.
PloyA
Can I make this without salt?
Libby www.ditchthecarbs.com
Yes, but it may need some additional flavouring so it isn't bland. Maybe some rosemary perhaps?
Lauren Clark
Hello,
Has anybody made this bread swapping psyllium for linseed?
Did it still work?
Thank you
Eric
Made it and my psyllium husk powder turns purple and it’s very wet and mushy Inside. It rose well and there is no egg taste present. I believe it’s the specific psyllium husk powder I have as I made another almond loaf without it and did not have the mushy texture. Any alternative to psyllium husk powder?
Al
Excellent recipe, I use this every week for my lunch sandwiches. I add around a tablespoon of parmesan and a spoon of cider vinegar and this seems to make it a little less eggy and almondy and make it more bready.
Ten thumbs up!
Michelle
My bread did not rise. What happened. Could someone please help me. I am knew to making bread.
Barry Dixon
Where do you buy almond flour...It seems so expensive!
Libby www.ditchthecarbs.com
You can buy almond meal/ground almonds instead. Take a look at all my pantry ingredients here.
Derek Nottingham
Just taken my version out of the oven . I used 2 tbsp each of organic black chia seeds and flax seed instead of psylium and 1 tsp of xantham gum and 1 tsp of stevia and followed the rest of your ingredients and topped the loaf off with sunflower seeds and toasted organic coconut flakes which I crumbled and baked for 40 mins .
My first time baking for a long time and turned out great , no eggy taste and I used 3 extra large eggs .
It has a different taste which I have not put my finger on yet but tastes great .
Thank you Libby .
Za
Would monkfruit sugar work as well instead of stevia?
Ghislaine Robinson
Do you need to refrigerate or can it be left out and how long will it keep
Jodi
I'm not a baker....my bread didn't pour, it plopped and then I had to spread it around the loaf tin. Where did I go wrong?
Libby www.ditchthecarbs.com
I'm not sure without knowing more information. Did you add enough eggs? Did you measure the almond flour by loosely packing the cup, firmly packing or weighing?
Sam
Hi Im a little confused on the carbs, i checked carbs on packets against the ingredients and am making it about 1 net carb per slice (slightly over)
200G ALMOND FLOUR - 8 CARBS
20G PSYLLIUM HUSK - 7 CARBS
4 EGGS - 1 CARB
COCONUT FLOUR - 1 CARB
2 TSP BAKING POWDER - NO NUTRITIONAL INFO
total 17carbs - so 1.1is carbs a slice?
Kitty
Eggs are 1 carb EACH.
Anne Ambuhl
Can I omit psyllium husk? Loathe itZno thll
Beth
Just made this with some changes and it’s the best low carb bread I’ve had after trying multiple recipes. I used Bob’s Red Mill psyllium powder, (no purple color), butter instead of coconut oil, 3 large eggs instead of 4 medium, added 1 Tbs. of monk fruit sweetener and 1 packet of yeast proofed in the 125ml of water with 1 tsp. of sugar. I baked it for 35 min. in a 9” x 4” metal pan. It smells like a yeast bread, no eggy taste and is delicious warm with butter. Next time I’ll add a layer of cinnamon/monk fruit for a sweet bread. Thanks for the recipe!
Libby www.ditchthecarbs.com
Awesome tweaks and changes you made. Thanks for giving us your adapted recipe. I love this idea.
Michelle
You say you used yeast. Did you have to let it rise first? I just made this bread and it is flat. Please advise.
Beth
The bread will not rise like a wheat flour bread so it can be baked immediately. I only added the yeast for the flavor and smell of a traditional yeast/wheat flour bread.
Jeanne McNair
Thank you for this amazing recipe, much appreciated It is delicious, As some of the family are on keto or gluten free , we all the love it.
Cheers,
Jeanne
Roxanne Gilileo
How many slices are a serving... I just made this bread and its awesome, but I don't want to overeat it 🙂
Susan
I made this bread today. Followed recipe used some Parmesan cheese and Weber garlic Parmesan seasoning. It was great. You can add different seasonings. And also used MCT oil
DEZZI
HI, I MADE THIS BREAD AND IT WAS GOOD BUT THE SLICES JUST WEREN’T BIG ENOUGH TO MAKE SANDWICHES SO I WAS WONDERING IF I CAN DOUBLE THIS RECIPE?
Libby www.ditchthecarbs.com
Sure, can! Just dial up how many servings you want to make and the recipe ingredients will re-calculate for you.
DEZZI
THANK YOU☺️
Jenny Lee
Hi,
Thanks for sharing the recipe and it save my life as I have no idea what to eat in the morning since Keto diet cannot take normal bread.
I am a first time baker and well, i would say this recipe is super easy for a beginner like me. However, I have one question, why my bread turned out slightly moist as compare to yours ( Picture). How can i bake exactly like yours?
Thank you in advance for feedback.
Libby www.ditchthecarbs.com
YAY! I love it when I have managed to fix a problem, especially when it's a simple recipe like this one. As for the texture, I wonder if you needed longer cooking time. Each loaf tin is different (silicon vs tin for example) and size (a wider loaf tin will make a smaller loaf and so cook quicker in the centre). And ovens vary considerably, so a regular oven may require more cooking time than a fan-forced oven. If it ever turns out slightly damp in the centre, you can always slice it and toast it to get it nice and golden and crisp. I also store min in the freezer, pre-sliced so it's easy to grab a slice on the go (well, actually so my kiddos can grab a slice 😉 ).
MaryAnn Heimark
Libby, I also really like this bread recipe. Am wondering by your comment above that you may be using a convection oven> I can do either in my Thermador oven and would love some guidance. I make three regular (not mini) metal loaf pans of this bread at once. My loaves are more or less brick like, but I love them none-the-less.
Appreciate your help and suggestions. MaryAnn
Libby www.ditchthecarbs.com
I'm sorry MaryAnn, I have never used a Thermador oven so cannot give you guidance. If any other readers here have one, I'd love you to help MaryAnn out here with some suggestions. 🙂
Julia Ovington
How many grams are in a "serve"?
Renalda
Hi please tell me how many carbs for the whole bread and how many carbs per slice
Julia Ovington
Hi Libby,
The nutritional information for this recipe doesn't make sense due to the absence of a grams measurement for the serving size. Can you please tell me how many grams there is in a serve?
Thank you
Stephanie
Yes, I am wondering the same? How many grams per serving? Thank you!
Libby www.ditchthecarbs.com
The bread makes 15 slices.
SM
Do you have a link to the silicone pan you used? I'm looking forward to trying this recipe. Thank you!!
Libby www.ditchthecarbs.com
Yes, here is the link to my Amazon store. Enjoy, this bread is just so easy to make.
PH
Bread came out perfect. I added half a cup of Stevia sweetener and baked for 10 minutes longer. Bake until it’s golden brown and a knife comes out clean. Used parchment paper as a liner. There are all kinds of possibilities with this basic bread recipe. As you can see from the comments peoplePeople of made their own adjustments. Pleasantly surprised by the outcome. Will bag and freeze to keep fresh if I don’t eat it all today. On a low-carb diet I think this will be delicious
Denise
GREAT! Tried this for the first time last night and it worked out fantastic. We ate it dripping with butter with Low Carb Pumpkin and Coconut Soup! It is so easy to make and rises into a decent size loaf with an almost cakey texture. This is by far the most successful low carb bread I have made. Definitely a great winter recipe.
Jimi Partington
I tryed this I used ground almonds and tasted great.
Has anyone tryed a cheese version or even a garlic & herb version.
Could you use this recipe as a base for blueberry muffins?
Many thank for the recipe
Jimi
Chris
Can someone please tell me why my bread didn't rise? Goodness, I will never get this!
PR
Because there is nothing in the recipe that would make this rise.
Mike Blackburn
Yes there is! The baking powder is there to make it rise.
If you over-mixed it might cause a problem.
Jamie
You must use fresh baking powder
Doug
Was looking forward to almond bread, but sadly this tastes more of coconut oil. I may try again using ghee as someone mentioned.
I have made almond waffles using butter and almond milk and they tasted of almond and were brilliant.
For two waffles that was
1 egg separated
1/2 cup almond flour
1/2 tsp baking powder
1/4 tsp bi-carb
1/4 tsp salt
60g melted butter
1/4 cup unsweetened almond milk at room temp.
1 tsp vanilla extract
1/4 tsp cream of tartar.
Whip egg white till peaks firm
Beat yolk and other liquids together well
Fold egg white in gently
Mix all dry ingredients in a seperate bowl
Add dry to wet ingredients and fold gently till just combined.
Adjust by adding almond flour or almond milk to get good batter.
Original recipe had a sweetner, but it is not needed.
I wonder if a larger batch would make a nice almond cake/bread.
Karen
I had a recipe that called for coconut oil, and it was yuckkkky! Never again. For this recipe, I used canola oil (don't know of a reason why not; if so, let me know). My first loaf did not rise, but fairly tasty, somewhat bland. Almost had a texture of very, very moist cornbread. I'm looking forward to taking some of these suggestions and playing with it!
Richard
Yummm!! Easy to make and even easier to eat!!
First time trying this recipe was a huge success. In my house, we have a FODMAP diet person and then me who needs to cut back on carbs. Next time, we will add herbs and pepper. We will make two of these so that I can have onion and he can stay away from that as it’s not allowed on his diet.
Love this thanks for sharing it with us!
Angeline Newson
This was amazing! All of my kids loved it too, so I think that I will have to double the recipe next time.
Tastes more like a scone than bread, but still, A-MA-ZING A+
Lynn
Saw this recipe several times but procrastination and fear that it wouldn’t taste good kept me from making it. Finally did today. Very, very good. I did put some garlic powder in it to take away the eggy taste. So good. I’ll make it again.
Shivani
I have made this bread twice now and it’s my go to bread forever. Any substitute for eggs.
Thanks
Libby www.ditchthecarbs.com
Sorry, not for this recipe. I need to develop an egg-free bread soon.
Suan Landman
I look forward to that!
Tami Larsen
Yes it was a little egg forward. Overall not too bad. I’d love a diabetic friendly, egg free recipe.
Mia
Would it be possible to use eggwhites instead of whole eggs?
/Mia
Libby www.ditchthecarbs.com
Sorry, no. That would be another recipe entirely because the fat content (and the nutrition) would be lowered. When the fat content is lowered, the resulting bread mixture would behave and bake differently.
Sai Reshmi
My bread came out really well. I substituted with Chia to Psyllium husks. I reduced baking soda too to half
Pam
did you use the same amount of chia as was recommended for the psyllium husks?
CJ
First off - THANK YOU for all of your recipes and added information. You are a life saver for me as I begin this life style. I do not follow the Keto diet as strict - due to other health concerns but I do lower my carbs significantly and have found success. I do have a question. Other site recipes use Oat Fiber in their breads. Can this be used instead of the psyllium husk powder you speak of? I can imagine how difficult it is when people want to change your recipes that you work so hard on - I am just trying to use up what I have on hand. Thanks again for all of your hard work and willingness to share your info and recipes. CJ
Libby www.ditchthecarbs.com
Sorry, I have never used oat fibre so would hate to guess at the answer for this question and ruin your baking treat. Has anyone else here tried this substitution? Can anyone weigh in with their expertise?
Jae
Can use xantham gum... saw that on pinterest from someone who tried this recipe and replaced the psyllium husk with a teaspoon of xantham gum... there is a photograph too. Looks like it came out great. Im trying this receipe right now. I'll post my experience.
Robin J Sasse
I Googled it and it said ground chia seeds for ground flax seeds So if you use 1/3 you would use a third of the latter.
Mia
Hi everyone! I made many alterations to this recipe and it came out great. 200g Almond Flour, 2 teaspoons of Xanthan Gum, 2 teaspoons of Chia Seeds, 2 teaspoons of Baking Powder, 1 sachet (teaspoon) of Monk Fruit sweetener, 1 good pinch of salt, 4 eggs and 120ml of water. Just like a good dense bread and perfect with a bit of vegemite! Love from Australia
Terry
Thank you so much for this recipe. Mine came out great. I did sub whole chia seeds 1/4 cup, as I did not have the psyllium and I read in one of the comments that this worked out. I also use Carrington Farms Organic coconut cooking oil which is unflavored and remains liquid at room temp. On the website it explains how they preserve the MCTs. Found it at Target here in the U.S. I mistakenly used 4 large eggs, though they didn't look too large and I kept them at room temp before using and no eggy taste at all. Also, as I posted previously, for people who found this fell after removing from the oven, it is important to thoroughly mix the baking powder into the dry ingredients first. Always use fresh baking powder ( aluminum free) and it should not fall. next time, I am going to sprinkle sunflower seeds on top before baking. Loved this!
Kathleen
Help!! It’s my first time here using low carb bread. I’ve read everything, but what measurement is ‘g’?? like 200 g almond flour - or 50 g coconut oil? Or 125 ml. Warm water. I must be dense. Trying this this weekend on friends coming over for dinner this weekend that are attempting low or no carb! Thank you in advance for your replies
Libby www.ditchthecarbs.com
"g" is grams. I also add cups for my American readers as I know you guys still use cups. Just use the big red buttons below any recipe and you can easily switch between cups and grams, whichever you prefer, I have done all the calculations for you 🙂 Yay!
Cindy
Usually Under the recipe you will find a place where you can change a METRIC measure to a U.S. measure..... You want to Click the u.s. measure to see tsp...tbsp...and cups....
Josie
I have just made this bread and it has turned out grey! I note that on 2 Aug 2018 Jane had the same problem, and was advised to buy baking psyllium rather than the health food psyllium. How do we tell the difference, and where can baking psyllium be bought in the UK?
Nydia Mata
Mine also turned out gray/dark. Is it still good to eat, I wonder? Any idea how to prevent this?
cindy3539
It is safe to eat. Different brands of psyllium can turn the batter purplish.
Theresa
This is a great recipe. The bread came out great and tastes wonderful spread with butter. An anxious to try as toast in the morning. The loaf was 3" high when I took it out of the oven but dropped while cooling to 1 1/4 inch high. BUT, I think I baked it too long. I tested it at 30 mins and the tester went in to smoothly and easily that I was sure it was liquid even though the tester came out clean. Baked it another 10 mins and tested again with the same result so gave it another 5 mins. Took it out after that and after it cooled and I sliced it it was perfect (except for falling) My bad. I used an 8x4 glass loaf pan which I think was a bit too big. Tomorrow I will make another loaf and use my 7x4 glass pan. Thanks for a wonderful recipe. I have tried many, many, paleo almond bread recipe and this is the best so far. Have a wonderful week.
Kristin Louthan
To help keep the bread from falling, don't grease the sides of your loaf pan. HTH
Going to try this recipe tonight.