This Easy Keto Bread Recipe is so legit tasting that you’ll think you’re dreaming. It is dairy free, yeast free, NOT THE SLIGHTEST BIT EGGY, and has a secret ingredient that will have you questioning everything you thought you knew about keto baking.
Guys, I haven’t been this excited about posting a new recipe in a long time. Possibly ever. That’s how incredible this easy keto bread is. Even Mr. Hungry, an avid bread nerd, is in love with it and can’t believe it’s keto. And he’s a hard sell, so I’m confident that if he loves it you will too!
I’m mad at myself for not developing this easy keto bread recipe sooner, because I first had this idea back in 2016 and added it to my notes to start experimenting with then. I’d scroll through and see it there, but the potentially long testing phase was overwhelming, so I’d put it off and put it off and years went by.
A couple of months ago, I was super bored in lockdown with an entire day staring me in the face, so on a whim I decided to give it a go. Because it’s a completely new concept, I was really winging it on the first try, and surprisingly it was pretty decent straight out of the gate. From there I’ve made about 5 test loaves, with a few tweaks each time and it’s finally ready to share!
I know you’re dying to know what the secret ingredient is, and I’ve been perversely holding out on you just for the fun of it. Also because you’re probably going to think I’m crazy – but hear me out…
The secret ingredient in this easy keto bread recipe is Hearts of Palm. Too weird? Let me explain!
I have loved to snack on hearts of palm for years – straight out of the jar, or I can eat it added to any bowl of salad. It’s super low carb, and due to the citric acid used to preserve it, there is a tanginess to hearts of palm that always reminded me of sourdough. Because of that flavor, along with the soft, yet starchy texture, I wondered if there was a way to blend it up with eggs to bind it, and some keto friendly flour to bulk it up and dry it out to make a passable keto bread.
Guys I gotta tell you that never in my wildest dreams did I think that this gluten-free, yeast free, keto friendly bread made with hearts of palm would be so stinking amazing. If I had, I definitely would have done this sooner!
For ease of reference when talking about this specific bread recipe, I’ll be referring to it as HOP Bread from here on out (HOP being an acronym for Hearts of Palm if you’re confused.)
5 Legit Reasons that this HOP bread is the BEST Keto Bread Recipe!
IT SMELLS LIKE REAL YEAST BREAD WHEN IT BAKES!!! I know I shouted that, but when you try it you will see that I am right! It’s some kind of keto bread miracle, I kid you not.
It’s not eggy. Not even a little bit. One of the complaints I hear most about keto breads is that they are super eggy tasting and have a rubbery texture. With only 3 eggs in the entire loaf, this Keto HOP bread has none of that going on. It’s got a beautiful crumb and texture.
It really is EASY. No separating out the egg yolks and whipping egg whites, or long ingredient lists. You blend the wet ingredients, mix in the dry ingredients, form it into a loaf and bake. The end. Even if you’re a novice baker, you can execute this low carb bread recipe.
This easy keto bread is sturdy and super pliable, and it makes amazing sandwiches! Unlike other keto breads that get soggy and fall apart, or are so crumbly that they need to be sliced super thick to stay together, this keto HOP bread recipe can be sliced paper thin if you want. Which makes it perfect for toasting in the oven to turn into something resembling the store-bought bagel and pita chips that I love. I don’t need to tell you about all the delicious applications for those, but at the top of my list right now is dipped into some of this keto cauliflower hummus.
It toasts like a dream. Because of the psyllium powder and hearts of palm, this keto bread doesn’t crumble when it’s sliced and toasted. It gets golden brown and has a legit yeasty flavor even though it’s yeast free. Whether you are using a toaster, frying it in butter as grilled cheese, or even baking it as a cracker per above, this HOP bread will hold together and have a pleasant crusty exterior in all of your toasted sandwiches.
Not just for the keto diet, this HOP low carb bread recipe is also Whole30 compliant!
This easy keto bread is not only yeast free but also dairy free, making it a super clean option. So clean in fact, that it’s even Whole30 compliant (if you are going strictly based on ingredients and not on the no baked good substitute rule.) As written, this keto HOP bread is not Squeaky Clean Keto compliant because of the almond flour, but I’m working on a version with sunflower seed flour that will be nut free and Squeaky Clean Keto Challenge friendly.
That, to my squeaky clean keto friends, will be a GAME. CHANGER.
UPDATE: The Squeaky Clean Keto Bread was a huge success and has a multigrain flavor even though it’s grain free. I might even like that one better than the original. Click here to try that recipe!
Another benefit to this easy Keto Bread recipe is that it is much lower in calories than breads and rolls made with mozzarella dough. For example, my easy keto dough recipe (which makes truly amazing calzone and stromboli) has 326 calories per serving, while two 1/2 inch thick slices of this keto HOP bread has only 192 calories.
Thanks to the fiber from the hearts of palm and psyllium husk powder, this low carb bread is not overly dense, but it is extremely filling and satisfying. A little goes a long way, especially when you’ve been on keto for awhile and your appetite isn’t huge.
Guys I could seriously go on and on about this easy Keto Bread, because it really is Just. That. Awesome.
But I want you to stop reading this and get to the kitchen so you can make it and report back! Am I crazy or is this indeed the most amazing Keto Bread ever?
I am DYING TO KNOW YOUR THOUGHTS!!!!!
Because I’m sure this will get asked a lot, I’m going to talk briefly about sourcing the ingredients and then get right to the recipe below…
Frequently asked questions about the Keto HOP Bread Recipe.
Can I really eat bread on the keto diet without getting kicked out of ketosis?
The answer is YES you can have bread on the keto diet, but not all keto breads are created equal. This HOP bread is high in fiber, tastes amazing, and is low enough in carbs to easily fit several slices a day into your keto plan and still leave room for some veggies.
How many net carbs are in this keto bread?
Each slice of this keto HOP bread has 2 grams of net carbs, which is calculated from the total carbs of 6 grams after you subtract the 4 grams of fiber that comes mostly from the psyllium husk powder.
Where do I buy Hearts of Palm?
Hearts of palm is typically sold in cans or jars. When I lived in the states I could get large jars at Costco or other big box stores for pretty cheap. You can also find it in cans at most grocery stores in the vegetable aisle – usually where you’d find canned artichoke hearts. Not sure why they group them together – maybe as a specialty item? If you don’t see them there, check the international aisle with the Latin American brands like Goya.
If you can’t find hearts of palm in the store, Amazon sells hearts of palm by the case for about 0.20 per ounce, which isn’t a bad idea since you’re going to want to keep these on hand once you try the bread recipe.
Can you taste the Hearts of Palm in this keto friendly bread recipe?
I don’t detect the flavor of hearts of palm in the finished bread, but there is a slight tang to it that reminds me of sourdough bread. Draining the HOP very well before adding it to the batter mix will help to mitigate the flavor if you don’t enjoy it.
Where do I buy Psyllium Husk Powder?
I get my psyllium husk powder on Amazon, and I always purchase the Healthworks brand because unlike other brands it never turns your baked goods purple. I’m not sure why some brands do, but apparently it’s a thing.
IMPORTANT UPDATE: the psyllium powder I ordered in 2019 from health works was a true powder and that’s what I made these loaves from. I recently ordered 2 more pounds of the exact same product from amazon and the quality was wayyyyyy different. NOT a powder, more like coarse flakes and it DEFINITELY made a difference in the texture of the loaf, and not in a good way. I’m on the hunt for a true, powdered, psyllium that won’t turn your bread purple, but since I’m in Honduras it takes a month to get anything shipped here. If you find one that works great, please let us know so I can update this post!
UPDATE 2 – ANTHONY’S PSYLLIUM HUSK POWDER IS OUR NEW WINNER FOR BEST RESULTS IN THIS BREAD.
While I’ve never seen psyllium husk powder in the grocery store, it’s likely that you can find it in some shops like Whole Foods or Sprouts.
YOU MUST USE THE POWDERED PSYLLIUM HUSKS – WHOLE HUSKS WILL NOT WORK THE SAME.
Does it matter what kind of almond flour I use?
YES. When people have issues baking my recipes it’s almost always because they aren’t using a good quality blanched (skins removed) SUPER FINE almond flour. And unfortunately what some companies are now calling super fine is NOT actually super fine.
Your almond flour should be like a powder. If it’s gritty, or has chunks in it, it’s going to affect the results in any keto baking recipe. A really good super fine almond flour will make all the difference in this Keto Bread recipe and any other – it’s worth paying a few extra dollars for the premium stuff.
Brands I recommend are Wellbee’s (this is the one I use most – I buy it in 5 pound bags on Amazon,) Honeyville, and Kirkland (if you have a Costco near you.) I haven’t tried every brand out there but I can say that of the ones I have tried, I’m not a fan of the Bob’s Red Mill or Anthony’s.
Can I replace the olive oil with coconut oil in this keto bread?
Yes, coconut oil is an excellent replacement for the olive oil. You can also use avocado oil, or even melted butter, for a richer and more decadent flavor.
How much should I expect this Keto Bread to rise?
Because there is no yeast, and not an abundance of eggs, this bread does not rise a lot. The baking powder causes some rising and lightening of the loaf, but don’t expect this to blow up like a typical loaf of bread.
For that reason it’s important to follow the instructions to form your loaf by hand (DO NOT PRESS IT DOWN INTO YOUR LOAF PAN) into an 8 inch long, 3 inch wide, and about 3 inch high loaf. When it bakes, it will rise and expand about an inch or so, giving you a 9 x 4 x 4 diameter slice (give or take.)
Can I substitute coconut flour for the almond flour, or make other changes to this easy Keto bread recipe?
For best results, follow this recipe as written! There is no substitute for the hearts of palm – simply find a different keto bread recipe. Coconut flour is not an acceptable sub for almond flour – you may be able to use sunflower flour for a nut free alternative, but I have not yet tested that theory. As soon as I do I will post the results. If you make substitutions and they work, please do post your changes in the comments so others can benefit!
Since the original posting, I’ve updated this Keto HOP bread recipe with a few improvements based on reader feedback! Thank you!
Changes include adding weight amount to the hearts of palm (8 ounces drained,) forming into a shorter loaf for taller slices, increasing the temperature and cooking time, providing nutrition information by loaf as well as slice to account for slice thickness preferences, adding more coconut flour to absorb moisture, and increasing baking powder to lighten density. If you tried the original version you’ll have to let me know what you think of the improvements! They are subtle but I do think the overall texture (which I liked before) is even better and the flavor isn’t really affected at all (a good thing in my opinion!)
Print
Easy Keto Bread Recipe – Low Carb
- Total Time: 1 hour 15 minutes
- Yield: 18 slices 1x
- Diet: Diabetic
Description
This Easy Keto Bread Recipe is low carb, gluten free, dairy free, yeast free, NOT THE SLIGHTEST BIT EGGY, and made with hearts of palm.
Ingredients
- 1 (14 ounce) can of hearts of palm, well drained (equals about 8 ounces drained weight or 1 1/2 cups sliced)
- 3 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 cups super-fine blanched almond flour
- 2/3 cup coconut flour
- 3 tablespoons psyllium husk powder
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt (sea salt or Himalayan salt preferred)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Line a 9.5 inch loaf pan with parchment paper.
- Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth.
- Pour into a mixing bowl.
- Add the almond flour, coconut flour, psyllium husk powder, baking powder and salt. Mix with a dough hook on low to medium for 1 to 2 minutes or until a dough is formed. If you don’t have a mixer, mix by hand with a sturdy spoon for several minutes, then knead by hand for a minute or two, until you have well blended and uniform looking dough.
- Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan.
- Bake for 70 minutes, or until the top is golden brown and the bread has risen by about 1 inch.
- Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.
- Place the loaf (without the parchment paper) on a wire rack too cool. This will keep it from getting soggy on the bottom, and will allow any moisture to evaporate as steam.
- Cool for at least 30 minutes before slicing.
- Store the bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
Notes
Because it’s just me eating it, I usually slice the loaf into two halves and freeze one half whole for future use, while I keep the other half in the fridge to slice as needed.
I’m listing the serving size as 1 slice so you can calculate the nutrition info based on how many slices you are eating. I’m also going to give you the info here for the entire loaf so that you can calculate it yourself based on how many slices you get out of the loaf if you go with thicker or thinner slices.
Approximate net carbs per slice = 2g.
Nutrition info per loaf: 2027 calories, 140g fat, 109g carbs, 65g fiber, 44g net carbs, 89g protein
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Keto Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/2 inch thick)
- Calories: 113
- Fat: 8g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 5g
Keywords: best Keto Bread, low carb bread, yeast free bread, gluten free bread
SandiShores says
I just made this!
Is there anything to sub for the coconut flour? I can’t tolerate the smell/taste of coconut, never have been able to
Or a coconut flour that doesn’t taste like coconut?
Pip says
I just made my first loaf and used oat fibre instead of the dreaded coconut flour (oat fibre/fiber – not oat flour). The loaf looks exactly the same as the photos and the first slice tasted great.
Mellissa Sevigny says
Thanks for letting us know you were able to make it work with oat fiber – I haven’t experimented with that yet but will try it soon!
Lynne says
Easy, easy, easy! I can’t thank you enough or your research on these alternative flour bread recipes. This is my first time making keto bread, and, though it didn’t rise as I would have liked, I absolutely love it! I am so excited to have a hash base and slices of bread for my sugarless peanut butter and crushed fruit jelly. Changed my life! Note: I learned that my eggs may need to be room temperature and may need a higher quality baking powder.
★★★★★
Mellissa Sevigny says
Thanks Lynne, glad you were able to make this work for you!
Melissa says
I have tried different keto bread recipes, looking for the one that was the best…but I finally found it. I just made this bread and it tastes great! My husband loves it too. You are a genius for thinking of the idea to add the Hearts of Palm. It gives it a more authentic bread taste and texture. And the fact that it holds together better is a game changer! Thank you for hard work in creating and sharing this recipe.
★★★★★
Mellissa Sevigny says
Thank you Melissa! I’m thrilled that this was a hit with both of you!
Maureen Sinclair says
This sounded so good reading all the instructions that I was dying to try it but then I came to the recipe and it does not give proper measurements for the flours/water – like so many American recipes. We do not use cups as a measurement in the UK and when I try to find a conversion there are loads of different ones. So PLEASE for us in the UK give the weight or volume equivalent of cups for each ingredient. The spoon measurements are OK but we just don’t understand your cups. Some websites now do give the metric equivalents as well as cups, it’s surely not difficult to do that. And it would mean your recipes are usable instead of having to look for an alternative. Thank you.
Dawn Martyn says
Hi Maureen
Easiest thing to do so your measurements are true to recipe is to buy a set of cups, you can purchase online (eg Amazon UK) from GBP 4.90. Takes the pain out of conversions.
Hope this helps.
★★★★
Helen-May says
Yes, I’ve made this bread twice. I’m getting ready for the third time. I can’t get enough of the taste, texture, and wonderful filling nature. Thank you so much, Mellissa!!! I also appreciate the suggestions for lowering the almond flour when using seeds. This is a great suggestion/substitution. Thank you.
Jim says
This bread has really grown on me, and I enjoy making it! Upped the salt by 2X to satisfy my personal preference. I know it would make a great banana bread with minor mods, too. Perfect addition to a low carb menu
★★★★
Kathleen says
THANK YOU, MELLISA!!!!! Having this delicious and super easy KETO bread is a real game changer for my 66 yr old self and my two sons who are elite athletes in their 30’s. We all like it better thank wheat bread! My one son suggested adding some seeds. For this last batch I added 1 tbsp each of pumpkin seeds, poppy seeds, sesame seeds, sunflower seeds, hemp hearts, & golden flax seed. I realized this was about 1/3 cup, so I added 1 extra tablespoon of water. It’s extremely delicious still, but I think a little drier than your original recipe. Do you have a suggestion as how to fix this? I thought maybe another egg, or?
thank you so, so much,
Kathleen
★★★★★
Mellissa Sevigny says
Maybe try reducing the almond flour by a few tablespoons to account for the extra seeds – sounds delicious!
Kathleen says
Hi Melissa,
I’ve been experimenting with seeds/vs almond flour amounts as you suggested. Today I used 1/4 cup less almond flour, and added 1 tsp each of golden flax seed, sesame seeds, poppy seeds, sunflower seeds, hemp hearts, & 3 tbsp of pumpkin seeds (which I’ve found amazing in this bread). I’ve just taken it out of the oven, and it’s GORGEOUS! I wish I could send you a picture. It’s a miracle bread really bc it only takes 15 minutes to make, and is dead easy!
THANK YOU, MELLISSA!
★★★★★
Mellissa Sevigny says
I’m going to try your way except without the flax because I’m not a fan of the flavor, but I agree that the pumpkin seeds add great flavor and texture based on using them in the squeaky version. Thanks for sharing your experiments with us!
Phyllis says
I have tried so many “bread” recipes, and most of the loaves and up in the trash. This truly is an exceptional loaf of bread. It’s easy to make, filling, and slices like regular wheat bread. I’m very grateful for recipe developers like you, Mellissa, who make eating keto/low carb possible. Thanks for sharing.
★★★★★
Mellissa Sevigny says
This makes me so happy Phyllis! Thank you!!!!
Lyndsie Salcido says
The bread has a pleasant taste but I guess mine didn’t rise because I ended up with an extremely dense brick instead of a light, fluffy loaf. Any tips? I used fresh, aluminum free baking powder and fresh eggs from my hens. A lighter texture would make this my go-to bread.
★★★
Svetacus says
I mixed my baking powder in 3 tbsps of Greek yogurt, then as it started to rise I added it to the hop mixture as I added the fry ingredients. It helps the bread rise.
Lori says
I put 1 TB of yeast in the warm water with 1 TB of honey and let that proof. After mixing all of the ingredients, I put it in a bowl, oiled up, and let it sit in the oven (in OFF position) for a couple of hours. Then I put it in the bread pan and baked it and that worked great. I’m not worried about the little amount of honey…you could probably use less yeast and honey and it would still work…but I’m tired of keto loaves that are dense bricks so I always add this to a keto bread recipe.
Megan says
Just made this and I love it. Mine didn’t rise though. I used 3eggs and the baking powder. Any thoughts on what I did wrong? Should I have blended eggs more or kneaded it more? Would love to perfectnis and keep it in my keto rotation. Thank you!
★★★★★
Michele says
I misread the carb/fiber count. Ignore my previous comment. :)
The bread is wonderful! Thank you!
★★★★★
J. Marino says
Thank you so much for this recipe! My super-picky husband and I love it! We’ve really missed the texture and flavor of a good bread since we eliminated all those nasty carbs from our lives. Most keto-friendly substitutes are so eggy. I would like to ask if there are any additional (low carb) ingredients I could add to this recipe to give it more of a “whole grain” flavor/texture. Maybe some seeds? It’s still a bit bland for my taste so the hearts of palm flavor comes through a little more than I would like. For now, it’s so nice to have something to toast and have with almond butter with my morning coffee :-)
★★★★★
Mellissa Sevigny says
In my squeaky clean keto version I use sunflower seed flour instead of almond flour, and hemp seeds for texture. You could definitely add a couple of tablespoons of hemp and sunflower seeds to this recipe to give it more of a multigrain flavor. Let us know how it works out if you try it!
Jill says
Been making double batches of crackers, amazing!
Melanie says
I love this bread, and am so impressed with the creativity. My only question is that mine came out a bit “gritty”. I’m assuming it’s from the psyllium (I used Frontier brand), today I even blended the powder extra, but it’s still gritty. Has anyone else had this problem? Any solutions? I’m using almond and coconut flours from Costco. It’s not enough to stop me from making it again, and I’m looking forward to trying out the variations. Thanks Melissa, you rock!
★★★★★
Karen S McDonald says
Regrind your Almond Flour and see if that helps. I use super-fine ground Almond flour now. I have other almond flour that is not superfine and I put it in my food processor and grind to super-fine.
Jan says
Oh man! This is a total winner! I had tried making it once before, but that was before you tweaked the recipe, and honestly it was an epic fail–could have been just me for sure–but this one! This one takes the prize! Thank you so much for sharing it. I could go on and on but I wont. LOVE. THIS. BREAD!! Okay, now I’m done. :-)
Mellissa Sevigny says
So glad it worked for you this time Jan! Yay!
Susan Virnala says
This is the BEST keto bread. It keeps its shape. I’ve made this over 8 times since I found this recipe. It makes great pizza crust. That only uses half the recipe for one pizza. The rest I used for bagels. I added a banana and powdered monk fruit sugar and it was VERY good. That made a really good french toast one morning. I doubled the net carbs because of the banana.
I added the liquid from the can and it did not alter the taste one bit. To me that was a plus, no waste. I have used canned heart of palm and artichokes. The one difference was the color of the artichoke bread was a greenish tint. The taste was the same. Oh, and it had a few fibrous pieces.
Thank you again for a wonderful recipe.
Mellissa Sevigny says
So happy to hear this Susan and thanks for letting us know you’ve used the liquid and also had success with substituting artichokes! This is valuable info for others and much appreciated!
Rivky says
I’m curious how you made the pizza crust. Did you bake it first and then add the toppings? What size oizza? And what temperature did you bake it at?
Jill says
Not sure what happened but mine turned purple and I could detect the hearts of palm. I didn’t care for the taste.
Wenchypoo says
NOW brand psyllium powder (sold in health food stores) and Konsyl brand psyullium powder (sold in Walmart’s pharmacy area next to the Benefiber) are two brands that have never let me down in the bread dept.–no purple crust whatsoever!
Sue says
I just made this bread, only cause I had 3 cans of hearts of palm I didnt care for, I’ll be honest I was sceptical, so I baked the loaf, I didnt shape it very good, but the taste is unbelievable, I thought their would be a hint of hearts of palm lingering in the back ground, to my surprise it taste like white bread, thrilled with this recipe, will make again, and shape the loaf better, thanks for the recipe
★★★★★
Natanja says
I LOVE this! I’ve never left a comment after trying a recipe before, but this is one of the best Keto recipes I’ve made!! I drained and patted the HOP dry and blended with my immersion blender. I could wait for it to cool all the way and just kept slicing it and eating it! It’s just great. Thank you so much!!!
Ps. Do you think I could double it and make it taller? Or do you think it won’t cook through?
Mellissa Sevigny says
I would try making a shorter, taller loaf with one batch of dough and see how that works to cook through evenly before doubling it. Or if you double it, make 2 shorter, but taller loaves for more slices. So glad it was a hit!
sara says
Solution for “taller” bread as pointed out by one of my teenagers: hopefully I can explain it right. I was shown this new way to look at the loaf with much eye rolling and sarcasm from my teenage son! Cut loaf in half, turn half loaf on its narrow side, and cut your slice along what was the bottom. This gave me slices that were more “normal bread” sized.
Lisa Smith says
Unfortunately the bread didn’t work out. It’s still in the oven, but has not risen at all. I tried another loaf of bread earlier of a different recipe that also didn’t work out. I’m thinking that bread isn’t going to be a part of my keto journey 😕
Mellissa Sevigny says
As clearly stated in the post and instructions, this bread does not rise much and you need to form it into a loaf by hand, not press it into the pan and expect it to expand. Also if it’s still in the oven and you’re leaving a review already, how do you know it didn’t “work out” without tasting it yet?
Terry Gillett says
Picked up 3 cans of HOP before Christmas and FINALLY got around to making this bread today. Delicious! Love the texture, love the taste, loved how easy it was to make, didn’t love how low the loaf was (it barely rose at all) but that really isn’t important. I will try it again with the next can of HOP and see what I might have done wrong. Still, it really, REALLY doesn’t matter because it’s good, easy, low-carb bread and it’s also the best-tasting of the many recipes I have tried. Thank you!
★★★★
Chrisa says
Taste is great but very wet and won’t toast. Used super fine Costco almond flour and psyllium powder from now that didn’t turn purple. Wet and gummy texture so disappointed as taste was not eggy… browned beautifully not sure what went wrong.
Wenchypoo says
It sounds like it needs to bake for more time–cover the loaf with aluminum foil to prevent further crust browning, and add maybe 10-15 mins. to the baking itme. Or you couold lower the temp and add +20 or 30 mins. tro the bake time.
Shari says
I just made this a couple of days ago and it’s really good. However, I substituted oat fiber in place of the coconut flour as this substitution has worked successfully for me before. (I cannot eat coconut flour.) First taste was just toasted with butter- yum! The rest, was frozen, already sliced (~3/8″ slices.) I just thawed a couple of pieces to make french toast – it didn’t fall apart from soaking it in the egg batter!!!!! Tastes fantastic! Thanks for this wonderful recipe, Carolyn, and ALL the work you put into creating and testing all your recipes.
Shari says
Oh! I forgot to mention, I used Frontier Coop Organic Psyllium Husk Powder. It’s a very fine powder; no purple hue to the bread.
★★★★★
Mellissa Sevigny says
Thanks for sharing your substitution so others who can’t have coconut flour can try it too – happy it worked out!
Roberta says
Who’s Carolyn…? Anyway, Shari, thanks for sharing your success with oat fiber instead of coconut flour, so that I’ll know how to manage my problems with this problematic (in my family as for many others) ingredient :-)baking.
Mellissa, your recipes are always encouraging me to try and enjoy baking, I have your cookbook and since my sister in law showed to appreciate the result of my creations from it I’ll probably but another copy as a present for her (surely my brother and my nieces will be happy too ;-) )
Cindy VR says
Love this! I bake it regularly to have some on hand. It’s so great to have something to spread stuff on. It makes great toast that my husband loves slathering butter on. It does get moldy fast, even in the refrigerator so after I bake it I slice it and store in the freezer and we just pull out as needed.
★★★★★
Beth says
Have you tried a variation of this for pizza crust,
Mellissa Sevigny says
Not yet Beth, but in theory it would work just fine!
Sue says
My bread did not rise at all. Any ideas? Also, I used Anthony’s psyllium husk and it still has a purple tint.
Lisa says
I had the same problem, wondered if I worked the dough too long – it never looked like the picture. Advice, anyone?
Lisa says
I want to amend my comment – it’s not so much that it didn’t rise (though it didn’t at all) but it was super dense, we choked it down anyway- but I’m just wondering what I did wrong!
Brian S says
I made this recipe 2 days ago, followed it exactly, and absolutely love it, especially toasted. What you have written is exactly right, other keto “bread” recipes are either extremely “eggy” or super dry (so they must be sliced super thick) or complicated. This is so easy! I toast it, spread on melted butter and a sprinkling of “Everything but the bagel” and I’m in heaven! Thanks so much.
★★★★★
Connie Hostetler says
I am going to attempt this tonight , Question. Do I drain the HOP>?
★★★★★
Mellissa Sevigny says
As instructed, the HOP should be “well drained”
Terri says
I keep seeing this bread every time I’m on the site. I never did anything about it because I didn’t have hearts of palm. Well today, I finally made it. Mine is a little moister looking than the photos, but very, very good. The first thing I did was make French toast for my husband and me. BIG WIN! I may try adding that extra tablespoon of coconut flour that was mentioned. But I can’t wait to try toast, grilled cheese and all the stuff you just can’t eat because you can’t get good keto bread. Thanks a heap!
★★★★★
Mellissa Sevigny says
So happy it worked out for you!
Susan Virnala says
I can not find heart of palm anywhere in North Iowa and just can not justify the cost to order online. So I looked up substitutions for heart of palm with artichoke and white asparagus being listed. Do you think these could be possible?
Even my husband loved the bread and I just wonder if there are different things to do to the dough before baking…like cinnamon and sugar or garlic powder. Even making it into buns or bagels?
This recipe was easy to make and the house smelled wonderful. Thanks for your work to doing this for us.
★★★★★
Susan Virnala says
I made this today. The only bread I’ve had since I started Keto. Thanks so, so much. I’m wondering if the liquid from the hop can be used instead of water in the recipe. I am going to have a grilled cheese for supper with my tomato soup. 1st time since 17 months ago. Dirty keto tonight.
SO happy with the results. I’ll bet you could add garlic powder and make it a long loaf for a sort of french bread..
★★★★★
Mellissa Sevigny says
The liquid from the HOP would likely make the HOP flavor way too strong, but let us know if you try it.
Susan Virnala says
I want to know if the liquid from the hop can be used in place of water in the recipe? I just bought one can to try this recipe. A little bitty oriental grocer nearby sells this hop. Could the liquid possibly make the baking soda work more? Maybe it would be too salty?
Mellissa Sevigny says
I think too salty and too tart from the citric acid – but if you try it let us know how it turns out!
Amy HARRISON says
Have made 2 loaves. First loaf: dough was very moist and “hoppy”; baked it about 10 minutes extra; bread very moist inside and crumbly outside. Second loaf: drained HOP more and actually used paper towels to drain it more, ensured I was only using large eggs, hand formed loaf; dough moist, but not as much as before; baked 5 minutes more than recipe; bread still very moist inside, outside was pretty much perfect. Is the inside always going to be moist or is there a altitude temp/time that needs to be done because I live at a slightly higher altitude? Was afraid to bake longer for fear of burning the outside. Help?
★★★★
Jennifer says
This was my first attempt at any kind of keto bread. It was super easy and I’m impressed by the results. I just have to work on the loaf shape to a get more sandwich like bread shape but I really like the taste and texture. Thank you!
★★★★★
Mellissa Sevigny says
So happy to hear it Jennifer, thanks for reporting back!
Janette says
I am a very experienced keto baker and for the life of me I can not figure out why my bread is so wet in the middle and all I can taste is hearts of palm. The dough itself seemed a little to wet. Maybe it was the HOP I used? [possibly needed to be drained better?
★★★★
Mellissa Sevigny says
The dough should definitely not be wet. It’s possible that it’s the brand you are using or that it isn’t drained enough as you suggested. If that’s the only brand you can get then try an extra tablespoon of coconut flour to absorb the extra moisture. Also be sure you are using large eggs and not extra large – that extra egg will make a difference as well.
Gerri says
Oh Melissa, this is fabulous! Thank you! Yes, incredibly easy. Thanks to your detailed instructions, also fool-proof. Not eggy, no coconut flavor at all. I used Anthony’s Goods almond flour & their psyllium powder (no trace of purple). Ordered on Amazon.
How long & what temp did you bake for making chips?
★★★★★
Mellissa Sevigny says
So happy the bread worked for you Gerri! I think I toasted them for about 15 minutes at 375, but it’s been awhile. You could probably use the same times from the HOP crackers I posted awhile back because those are sliced and oven toasted as well!
Gerri says
Thanks! Happy new year.
Aleksandra Litwin-Mesquita says
Just baked it today as i had a can of HOP that i bought time ago just to try it out (i almost forgot i had it, lol).
The result… hmm… fresh and still quite warm after baking, pretty crumbly… not sure if ii’s because my almond flour was not so super fine… but it’s the only i can get in a regular shop. Don’t wanna buy every little thing online.
But i’m not sure i liked the taste either… it was to coconutty… but mind you, i’m fussy in terms of bread. I was raised on real country sourdough and rye, so anything the English speaking bloggers say it’s lovely and like real bread kind of refers to that cotton like stuff that passes for bread in the UK and US but to me is kind of, meh…
Let’s see what it will taste like tomorrow
Mellissa Sevigny says
If it was crumbly then it was definitely an ingredient issue since this bread is very pliable and soft using superfine almond flour. I’m also surprised to hear it described as coconutty since I don’t get a coconut flavor at all, but again that could be because the ingredients are different. A keto bread will simply not compare to a real sourdough or rye texturally without gluten, so I think managing expectations is also important. Thanks for the feedback!
Dottie says
Hi can I substitute Chia seeds in place of the psyllium husk powder?
Mellissa Sevigny says
You can try but it definitely won’t work the same.
Michele says
Any luck finding psyllium husk powder that doesn’t turn the bread purple?
Jacqueline says
I am going to try this today. So far every keto bread recipe has not gone well for me. I have been following you for about a year with good success so this is hopeful. I will let you know how it turns out.
Mellissa Sevigny says
Fingers crossed that this is the one for you! Remember not to press it into the pan but form it into a loaf by hand per the directions!
Julie H. says
Is there a substitute for coconut flour?
I am allergic to coconut and would love to try this bread!
Thanks
Mellissa Sevigny says
The coconut flour is highly absorbent and helps dry the bread out and give it texture – if you have an alternative that you usually use in keto baked goods to replace coconut flour then I’d go ahead and try it here.
Lawrence Schaffer says
Well, the next time I make this recipe, it may be a five star. I was excite to use something from my pantry, only it wasn’t correct. I used artichoks hearts instead of HOP. I actually tasted pretty good. I guess I will have to pay better attention.
★★★★
Laura says
I made it to have “bread” with Thanksgiving dinner and it turned out better than I expected! Used the remainder of the loaf to make a bread pudding (regular recipe I substituted Monkfruit sweetener for the sugar), now I plan to make it again just to make the bread pudding! Love your recipes.
★★★★
Mellissa Sevigny says
Thanks so much Laura!!!
Margarita says
Is it possible to make this in a bread maker?
Anjee says
Just baked this. I am not an experienced keto baker, but it turned out delicious and far better than I ever expected. Thank you for this great recipe that has no gums, glutens, yeast or sweeteners. Absolutely delicious!
Thank you!😋
★★★★★
Mellissa Sevigny says
Yay! So happy to hear this, thanks for checking in to let us know it turned out well for you!
Teresa Wouk says
Mellisa, question? My bread came out dense and a blue color, what did I do wrong?
Velda Hunt says
Made this bread and it’s delicious! Had French toast, toast and jelly, breaKfast sandwich. All delicious! Has anyone tried making pizza crust?
Della says
This is amazing! I am an experienced Keto baker, followed the recipe and it turned out perfect.
Thank you!!!. I was however shocked at the price of a can of HOP at my local SAVEMART $5.99, wow.
I just eat slices with butter! I buy NOW brand psyllium and grind it in my coffee/spice grinder, it does not turn purple. have been doing this for Keto breads for years. Cannot wait to bake some HOP bread crackers and put cream cheese and everything bagel seasoning like another comment mentioned! YUMMMM!
★★★★★
Mellissa Sevigny says
So happy to hear it’s turning out for you! Try Amazon for HOP, I think you’ll get a much better price per can!
Sarah says
yes, that price is correct for Savemart grocery store in my small town. I think I found it for less at our local Albertsons. I live in Tehachapi. I haven’t really looked at our local Walmart. I also regrind my psylliium husk powder in a coffee mill, works great. I made up a batch. cubed it and make a grain free, dairy free Thanksgiving stuffing for my daughter with GI illnesses. It was wonderful. It turned out to be FODMAP compliant. A win win for this mom.
★★★★★
Gjeanieg says
Have been loving this bread, and the HOP crackers are even better! Mellissa, have you tried using this bread in a stuffing recipe? Will it hold up to the liquids? Thank you!
★★★★★
Mellissa Sevigny says
Yes! Tried it this weekend and posting the recipe this week!
Davina K says
I LOVE this bread! I made it for the first time last weekend and have loved every slice! Had my first grilled cheese sandwich in years and was in heaven. Made “cinnamon toast” with some monk fruit and cinnamon, delish! and today I made another loaf, BUT I ground up some caraway seeds in my spice grinder (aka old coffee grinder lol) and added them to the dough and OMG it is AMAZING and is going to be a game changer for me!!! My all time favorite food is a good Rueben sandwich and while i have made the Keto Rueben casseroles and they were certainly tasty, NOTHING can compare to a GOOD Rueben sandwich! And a good Rueben sandwich requires, well, bread and not just any bread, but a rye bread that will stand up to the moisture of the sauerkraut. Rye flour isn’t grain free and certainly not Keto, so that is out of the question. But, I am pretty confident that based on the density of this bread it is going to allow me to have my favorite food again! I will be going to the grocery store tomorrow and getting the corned beef and Swiss cheese and we will be having Rueben sandwiches for supper tomorrow night!!! YIIIPPPPEEEEEE!!!! My mouth is salivating just thinking about it!!! Thank you SO much for posting this recipe!!! LOVE LOVE LOVE!!! I’ll let you know how the Rueben’s turn out…but regardless of how they turn out, this bread is still amazingly delicious!!!
★★★★★
Brandi M says
Hey Davina,
About how much ground caraway do you think you added to get that much coveted rye bread flavor?!?! That’s my favorite and i love the plain version of this recipe, so I’d appreciate your advice!! Thank you!
ErinB says
I haven’t made this but I want to try it. Would you ever consider giving the metric weights for this recipe? Baking by weight is SO much easier and more precise and ensures a standardized loaf every time. With a gram scale, you just hit “tare” between each ingredient addition and pour it in by weight. No pulling out different sized cups and spoons, leveling off and lightly scooping, etc…Weight is weight, but volume is subjective and user dependent!!
Jill says
My favorite keto bread!
★★★★★
Audrey says
Just made this recipe for the second time, but only needed to bake it for 57 minutes. It’s cooling now and I can’t wait to try it again.
Is there a recipe for a keto dairy free hamburger bun?
gjeanieg says
I just made buns today! Same recipe, portioned into 8. Sprinkled with sea salt and parmesan. Baked 27 minutes. They rose beautifully. Sliced easily. Will put them in toaster oven before serving. Hope that helps.
Jill Drury says
mine is the same Cheryl. I followed the recipe exactly as posted and am almost at 2 hours in the oven and till gummy
★★★★
D says
Did you ever get an answer as to why still gummy?
Leah says
Thank you! Thank you! Thank you! This bread is delicious. I’m the only keto follower but my whole family LOVED this bread. The only problem is that I didn’t want to share, lol! This is delicious, firm, good toasted and not toasted, perfect texture for a thin or think slice. I gave up bread years ago and now I’m so happy to have a delicious bread I can eat without the high carbs and grains of regular bread!
★★★★★
Laura Sharp says
I was so excited about trying this recipe. I am an experienced keto baker. It smelled great when baking, but this was a fail. Followed the recipe exactly and my baked loaf was 8′” long by 3″ wide but even at it’s highest point only 2″ tall. Not a size you can make grilled cheese from. There simply wasn’t enough volume and the interior was dense and dry. Baked 70 minutes. Would love to know what the secret is?
★★★
Leeann says
I want to thank you for this recipe. Even though mine doesn’t come out like yours (mine is dense and heavy) the fact is that it is tasty! My favorite thing to do is cut it very thin, toast it, and then add a thick layer of cream cheese and ‘everything but the bagel’ seasoning. I truly and honestly feel like this completely replaces the missing bagel experience for me.
I may try using a donut mold next time and see if I can create little bagels that can be halved and toasted.
The key to being successful on LC/Keto is either happily giving things up or finding substitutes that work well enough that I don’t feel deprived. You have helped me tremendously with this and I honestly thank you for it!
★★★★
KATHY KENDALL says
I made this exactly according to the recipe. I hated it! I didn’t like the texture, it was dense and still too moist even though I cooked it longer than the recipe said. Also, I guess you’d have to like the taste of HOP and I didn’t like the flavor at all. I did slice some thin and make “chips” which were better with tons of seasonings sprinkled on it. As for the yeast bread smell while baking, I didn’t think so. For the price and the work, I will go back to other keto recipes.
★
Alexis says
This turned out perfectly with the exception it is purple! LOL
It smells looks and tastes like bread, it has an amazing texture and the flavor is just like white bread with the only weird thing being its color. I noticed the previous review said hers was Missy and I think maybe she did not drain the hearts of palm because mine turned out beautifully and I actually only cooked it for 60 minutes. I do 100% recommend making this bread it is very yummy just note that when you cut into it you might have a surprise. LOL
★★★★★
Leslie says
Hi Alexis, your bread may have turned purple from the brand of psyllium you used. Some psyllium brands turn baked goods purple.
Cheryl D says
Mine tasted pretty good, but I had to bake it more than twice the recommended amount, and there was still a mushy area in the top center.
I might try 2 smaller loaves or a different shape next time.
Also, my bread looked darker, like whole wheat, instead of like white bread like the pictures on the site.
Nikki says
Can’t wait to try this and already gave 5 stars for your culinary creativity 😉 I cannot get my hands on any psyllium powder today. I am working on it for future baking, but I want bread TODAY! Knowing you cannot guarantee the same results, can I sub ground flaxseed? Or what do you recommend as the closest substitute?
★★★★★
Melinda says
What brand of coconut flour and psyllium powder do you recommend? I’ve never used these. Thanks for letting readers know about almond flour!
Sharon says
Thanks for the Great bread recipe. My grandchildren lot it. I see in an above post that someone replaced the almond flour with sunflower flour. I am going to try that as kids lunches in the Public schools in Ontario, Canada must be NUT FREE.
Now I have another problem. My sister has an allergy to psyllium husks that I did not know about. I don’t suppose there is anything else that would work instead. She is diabetic and I am really trying to help her to eat Keto. Thanks for your thoughts on this.
The rest of us will EMJOY the recipe as is. Thanks so much.
spence says
Loved this bread! I haven’t eaten bread in 4 years; was skeptical that it would be so good. Made one following recipe and one with fresh herbs from garden. Made great grilled cheese; even my kids and spouse ate it! No much of a baker, but so happy with the results made one substituting the HOP with pumpkin. Added some lily’s dark chocolate chips, pumpkin pie spice, cinnamon, nutmeg and ginger. It was divine! Plan to try a cranberry and orange loaf next day off! Recipe is genius; thank-you for the inspiration.
Rosie DiFrancesco says
I buy the cans of hearts of palm noodles. I assume I can use these ?
Erin M says
I just can’t get this bread to rise! After the first attempt I thought maybe my psyllium husk powder was too old so I purchased a new bag and my second attempt just came out with the same issue. Sad since it has a lovely taste but it’s too dense/small to be used for much.
★★★
Mellissa Sevigny says
You have to shape the loaf to the desired size you want basically because it will not rise much more than an inch as I stated in the post. If it’s not rising at all, it could be your baking powder is the problem – that needs to be replaced every 3 – 6 months for best results.
Kristie Tobin says
Mine didn’t rise. Did I mix it too much? Too little? Need to bake longer? Any thoughts are appreciated!
Marianne says
I haven’t made this yet – this weekend is the trial run – but I am very excited. I am wondering if it would be possible to make it in a bread machine (like on a quick bread setting) instead of using the kitchenaid. Have you given any thought to this possibility?
Mellissa Sevigny says
Don’t have a bread machine and no way to test it – if you try it and it works be sure to report back.
Jodie says
Very easy and very good! Thanks so much!
★★★★★
Pamela says
I would love to try this but can’t abide with the taste of coconut even in tiny amounts. Has anyone tried lupine flour as a replacenent for the coconut here or similiar recipes? If so what is the ratio? Thank you for your thoughts.
Deborah says
Pamela, I have not done a substitution for this recipe, but have subbed lupin flour for coconut flour in others….usually do it 50/50 as the lupin has a very slightly savory taste that perfectly offsets the coconut flour’s sweet side. I do a straight 1 to 1 sub and love the results I get. It acts a lot like coconut flour as it sucks up moisture like crazy. Mix and wait 3 minutes for it to firm up, then tip into baking /loaf pan.
Good luck….hope it works for you in this instance. Would love to hear about your results.
Rita says
Would bamboo shoots work here? Don’t have HoP in my area.
Mellissa Sevigny says
No idea? let us know if you try it!
Annalee says
Thanks so much for this super easy recipe! I’ve been ‘mourning’ bread lately & don’t know why…I’ve been fat adapted for over a year. But this bread recipe fills that void!
Will use this again!!!!
★★★★★
Courtney says
I love your recipes! But i couldn’t get this one to work. The bread was brown and crispy on the outside, but purple-ish and moist on the inside. It rose and browned, but the insight look underdone…if I leave it in longer I’m worried it will burn. Any suggestions? I followed the recipe exactly…
Mellissa Sevigny says
Not sure Courtney, maybe something with your brand of ingredients? Really hard for me to say from here.
Ros says
It turns purple because you need the Now brand of psyllium husk, which does not. If there are other brands that do not turn purple I don’t personally know of them.
diana says
Actually, my NOW brand of psyllium husk turned everything I made with it purple! I think it’s not necessarily the brand, but possibly where different batches of psyllium seed are sourced for any given processing time. I use Frontier brand, which I buy in bulk in my local health food store and haven’t had any batch turn things purple yet. I buy it in small enough quantities that I don’t commit myself to a big batch of “purple-izing” husk, lol!
Mellissa Sevigny says
I use Healthworks and it never turns anything purple.
Ros says
Courtney try turning the oven off and leaving the bread in. I haven’t tried this yet, am doing it this weekend, but I ALWAYS have to leave bread in longer. Cover top with foil. This looks pretty easy, but these breads are either gloriously wonderful or truly bitter failures. Keep at it and good luck!
Marianne says
I have heard that psyllium husk can leave your baked goods purple if you don’t get a good brand. Could that be part of it?
Donna B. says
If you wanted a larger loaf pan size of bread, what would happen to the recipe if you doubled the recipe, substituted the water for low-fat buttermilk, and in addition to the baking powder added an equal amount of baking soda?
Mellissa Sevigny says
No way to know that unless you test it out. Let us know how it goes!
Robin says
I gave this a 5 star rating, even though mine was one that didn’t raise at all. Great texture, flavor is perfect for sandwiches. Love that it is so easy to whip together. Pretty sure I just didn’t get the HOP drained enough, causing it to be a bit too moist to rise. Definitely my new go-to bread!
★★★★★
Mellissa Sevigny says
Thanks Robin, hope the next go around works better for you!
Hanni says
I absolutely love this bread. I have been making it for about a month and it has truly made my keto a lot easier! I am able to go back to my usual soup and toast for lunch. Thank you very much for this. I made a double batch this time and half o the batch is currently being baked in bun shape, going to try it with burgers.
I was wondering though, what do you think would happen if I did add a little yeast to it? I am not a very experienced baker, so I am not sure and don’t want to waste a whole batch.
★★★★★
Mellissa Sevigny says
Not sure how yeast will work in the bread since there isn’t much sugar for it to feed on and no gluten to provide stretch. If you try it let us know how it goes!
Megumi says
since my friend cant hv almonds, I replaced the almond flour with sunflower. Made my own sunflower flour because its way too expensive, bought raw sunflower seeds no shells for 1/4th the cost!!! and used vitamix to grind it up put through sieve to make sure that it was ground fine… removed larger bits and follwed your recipie… awesome!!!!!!
The bread looks like whole wheat since seeds are grey… but tastes great!!!
★★★★★
Monikyn says
Mellissa, AMAZING!
The new adjustments are just what we needed for perfect bread!
We make it every weekend and everybody loves it. Family members, friends, all! Low carb eaters or not.
Sharing some things that have worked out great:
We made a batch in a cake pop oven tray. Each “bread ball”. Then, we sliced it in 5 slices and toast it in the toaster oven. Perfect for using it with dips and as company for soups.
The bread bowl being of clay/ceramic type made it feel more like bread. The metal and silicone style, gives a different texture; nice, but the clay takes the award.
Thank you again for this recipe! We love it
Mellissa Sevigny says
Thanks so much Monikyn! I’m going to try and find a clay dish to bake mine in next time – thanks for sharing your tips!
Kathyr Rid says
moist, delicious, no odd flavor; can slice very thinly with no crumbling; looks lovely; easy to make. Fantastic!
★★★★★
Mellissa Sevigny says
So happy to hear it was a hit with you Kathy! Thanks for taking the time to comment and rate the recipe!
Kathyr Rid says
august 14, 2020
This is a game changer. THE BEST i’ve ever had/ made. Thank you!
Will now need to order those multi-pack cans on Amazon.
What ever made you think of whirring hearts of palm to make bread??
kathy
★★★★★
Mellissa Sevigny says
As I mentioned in the post, the fibrous texture and slightly sour flavor seemed like it might work – but even I was surprised at how great the end result was!
Ann Bateman says
I was very excited to try this bread, it sounded so good and super easy….so I made two loaves! I followed all of the instructions, but I have to say the result was disappointing. There was no rise to the bread at all, it was very dense and heavy. I’m not sure what happened.
★
Sylvia says
I told my husband I didn’t think I’d make this recipe even though I had all the ingredients. I was tired of trying bread recipes only to be disappointed. I finally talked myself into trying one more bread recipe. I’m so glad I did. It is the closest thing to regular bread we’ve had since being on the keto diet. I followed your new recipe and baked it 5 minutes longer. Also used a toothpick to test the middle. It came out perfect. It holds its shape and is easy to cut. We had grilled cheese mini sandwiches for lunch today and they were great. Have you tried doubling the recipe and baking it lower than 350 for longer to get a larger and taller loaf? I’m thinking that I might try to make a type of hamburger bun. Will let you know how they turn out. I’m definitely making this bread again. It was wonderful!
★★★★★
Mellissa Sevigny says
So happy to hear that this worked for you after all of those disappointments Sylvia!!!!
Darci says
I haven’t tried the recipe yet to want to so badly but I have no oven. I do have a bread machine and would like to know if you think I can make this in a bread machine?? I have absolutely no bread making experience!
Mellissa Sevigny says
I really couldn’t say how it would turn out in a bread machine!
Lois says
I’m so happy with this recipe. My bread looks just like your picture 😊. It turned out wonderful! I was finally able to put the sugar free strawberry rhubarb jam that someone gave me to good use.
I found whole psyllium husk in the health / fiber area in the grocery store and ground mine .
Thank you so much for all your wonderful recipes 😊
★★★★★
Mellissa Sevigny says
So happy to hear it Lois!!! 🎉
CA says
I just made this today subbing half of the almond flour for sesame seed flour (I ground myself) and it worked perfectly. Don’t have dough hooks so just mixed by hand and came together easily, didn’t shape the loaf either just lined the loaf pan and filled it. My came out dense and moist, but easily sliced, best for toasting I think.
Julie says
Super easy and definitely not eggy! It does resemble a quick bread a bit but the flavor it right on. I feel like I should have cooked it longer though, the first slice looks a little bit moister in the middle, so I am sure the middle will be as well. The other problem may be that I have a convection oven and typically you lower the temp by 25 degrees and maintain the same cook times. Anyways, it is better than any of the other keto breads I have tried and next time I will try increasing the temperature and time by 10 minutes to see how it goes.
★★★★
Barbara says
I have made this bread 3 times now, and absolutely love it! I also find it a bit moist, so I’m happy to see the changes, was going to try that anyway, but you did the work for us. :) My daughter found out she’s pregnant a few weeks ago, and was looking for a good cracker to help her over the upcoming nausea when the carb cravings usually set in … so I have been using the bread thinly sliced and baked into the crackers, and I must say, they are fabulous! Thank you so much for your wonderful and creative recipes, so grateful for what you do. I am thinking of maybe forming two smaller loaves, and then just slicing and baking the crackers in that shape … will see what happens :)
Mellissa Sevigny says
Hey Barbara, congrats on your upcoming grandchild! I am working on a post with a bunch of different cracker options and loaves shaped specifically for slicing into crackers, also with some flavor options so stay tuned for those!
Alexandra Fisher says
This is awesome! I had given up making keto bread but took your word for this one and it is great. At first I could taste the HOP but after the first bite i was hooked. I may rinse them before using to see if i can get that last little bit of flavour out. I used a nutribullet for the wet ingredients and added to dry. Came out perfect. Sadly, the last 1/4 of the loaf has gotten mouldy in the fridge, Next time I will slice and freeze half of it. Thank you!!
★★★★★
Mellissa Sevigny says
So happy this worked well for you Alexandra, thanks for taking the time to let me know!
Annette says
Thank you for the recipe. I followed the instructions exactly to a T. Baked it in a glass loaf pan dish with parchment paper lined. But it didn’t rise. It’s very tasty I just wish the slices weren’t so small. Any thoughts on what might’ve happened?
Vered S says
This recipe is awesome-its a dream to have bread without the next day consequences! I made the original recipe a couple of weeks ago & really liked it-it did smell like a “yeasty” bread and sliced well and made delicious grilled cheese, albeit it was not very tall so they were finger sammys. I was in the process of figuring out what changes to cook time & temperature I’d need to make if I doubled the recipe for a taller loaf when I saw your modified recipe. It is brilliant! I found it sliced even better than the original and still has the flavor. The extra coconut flour seemed to help absorb some of the moisture (I think) and the extra baking soda lended to the bread flavor. You are my new favorite superhero, cape and all!
★★★★★
Mellissa Sevigny says
Thanks so much – really happy to hear that you could tell a difference with the improvements!!!
Joyce says
I really really wanted to love this but it was a partial miss for me. I found the HOP flavor to be way too strong to use this bread in most ways. I didn’t really feel like it added the sourdough flavor/smell and just consistently tastes like HOP, which isn’t something I enjoy. The only way to make it palatable for me is to toast it for at least 5 mins In a regular toaster. Although it never really gets toasty, I think the dry heat from the toaster helps To dry out the palm moisture/flavor.
The texture is dense and moist, which is more reminiscent of banana bread or pound cake than what I normally think of as bread. But to have a low carb bread that doesn’t crumble and doesn’t taste like pure egg is a godsend!
The moisture made it almost impossible to get a good crust while pan frying or toasting. I am wondering if it needed longer to bake or just fewer HOP. My HOP came in a jar so maybe the canned version has less actual HOP and more liquid? I think I’ll try it again and leave out one of the stalks to see how it goes…
Thank you for this unique recipe!!
★★★★
Mellissa Sevigny says
If it was very moist and the HOP flavor was very pronounced then it’s possible that the ratios were off. I’ve included weight after draining, as well as a cup measurement in slices if you don’t have a 14 ounce can – do you remember which measuring method you used?
Shelly Jones says
I love this bread! It is so easy to make and I love the texture and taste! I had tried other keto bread recipes before. They had many more ingredients and lots more involved steps. The end product was usually crumbly, had bad texture and ok flavor, kind of. Not worth repeating on the others I had tried. Yours is a definite keeper! Thank you so much!
Beata says
Hi Mellissa, I do see that the recipe was updated? I remember my 3 eggs question – but is the coconut flour amount increased too?
About to bake this bread again so I wanted to know what the new results are. :) Thank you!
★★★★★
Mellissa Sevigny says
Yes, the coconut flour is increased from 1/2 cup to 2/3 cup and it definitely made a difference in the texture for me.
Samantha says
I tried this recipe today. I’m not sure what I did wrong but it turned out very dense and flat. The flavor is good but I can’t make a sandwich out of it. What did i do wrong? I also made the lemon bars and they are amazing!
Mellissa Sevigny says
You need to form it into a loaf per the instructions.
Carol Logan says
Hi Mellissa,
dont usually write a comment…ever. HOWEVER. Although my loaf came out dense, it tastes wonderful.
I cant say the dough was a stiff dough, more soft than stiff.
Wondering if i used the HOP incorrectly. I just emptied the can and drained. they came out of the can in tube shaped veggies. I did get the same size in the recipe. did not slice them. Used my food processor to blend the eggs, HOP, oil. when i used my kitchen aide with hook ,i did mix for two minutes. next time i will mix 1-2 minutes longer to hopefully achieve a stiff dough.
My pan is 9.5 inches. however i did shape out of the pan. and did not press into the pan .
My question, if i am useing the food processor, do i need to slice the HOP? Common sense says no, but….
Mostly I want to thank you for all your wonderful recipes . I haven’t had a bad tasting meal or dessert from your site!!!
★★★★★
Mellissa Sevigny says
I have to experiment with other brands of HOP because some people are getting a softer, moister loaf than I did and I’m not sure if there is a texture difference in some hearts of palm brands. The dough shouldn’t be super soft and should form into a loaf easily and hold its shape nicely even before baking. You shouldn’t have to slice the HOP first if you are able to blend them smooth with the other wet ingredients. Not sure how the food processor does as compared to the blender with that, but if you didn’t have chunks in the loaf then you should be fine.
Kyle Parr Moore says
I wasn’t thrilled at first bite just out of the oven (after waiting 30 minutes). Mine did turn purple (???) but the texture is good when toasted. I’ve been having avocado toast and bacon and it’s so yummy! IT’s been a long long time since i had any bread of any kind because the store bought ones just dont’ do it for me. this does – yay!
I followed the recipe exactly and the center turned out a bit wet. i let it air dry for several hours before wrapping it. next loaf i’m going to try baking it a little longer and maybe a little less than 350 so the outside doesn’t overbrown.
overall – great recipe!
★★★★★
Mellissa Sevigny says
Thanks Kyle, I’m still trying to figure out why some are getting a moister loaf than others and will do some further experimenting to see why and how to fix it if possible.
Terrie says
Hi Melissa! You’re right, this is a total game changer! I couldn’t believe how wonderful the house smelled and how wonderful this bread tasted. I mean it’s legit yeasty tasting.
My question is, my bread was really dense, and stayed on the wet side like it wasn’t cooked through. I actually had to bake it an additional 40 minutes. Even after the additional baking it stayed really moist and a bit wet on the inside. Did I do something wrong, or is it just super moist? Any suggestions?
Even with all that said, this recipe is a keeper for me regardless because the taste is incredible. I can’t wait to make some bagel like chips with it for my spinach and artichoke dip!
★★★★★
Mellissa Sevigny says
Hi Terrie, the bread is on the dense side but it shouldn’t be overly moist and certainly not after 40 extra minutes of baking! Are you sure your can of HOP was only 14 ounces and was well drained? I’m going to do some more experimenting and find out if it’s an altitude issue or something else that has some with a very moist dense loaf and others with a loaf like mine that is less so. Will update the post if I figure out a way to fix it.
SJ says
You had me at “no whipping egg whites!”
I’ve seen hearts of palm at my local grocery store and I’ll get some of the psyllium you recommended (using your link!) and I am so exited to make this. I’ve been madly craving a nice gooey grilled cheese and oh man, it’s gonna happen. Thanks for this!
★★★★★
Gjeanieg says
I can testify that this bread makes a fabulous grilled cheese sandwich! :-)
★★★★★
Margo Wood says
Mellissa, You deserve a Nobel Peace Prize for this recipe! I held my breath while making this for the first time, being careful to follow your ingredient list and instructions to a T. I must say: ALL your claims are for REAL. You are now wearing a permanent halo, in my eyes…
★★★★★
Mellissa Sevigny says
Ha ha thanks Margo! So happy to hear someone as excited as I am about this recipe!
Kyle Parr Moore says
i had to try this and all went according to plan. it hardly rose, but got a nice brown crust. i sliced it after half an hour and found i also had a purple color inside. the inside seemed a little damp, so i toasted it. it was pretty good, but i’d like to see the inside less damp.
Karen says
Flat as a fritter and heavy as a brick. It tasted good, though. Guess I’ll try again sometime.
Mellissa Sevigny says
Not sure how such a stiff dough can go flat on you? Did you form it into a loaf by hand as directed?
52camellias says
It turned out I don’t have enough almond flour, so before I stuck everything back in the refrigerator, I weighed the palm hearts. For a Ralphs Private Selection jar of hearts of palm (HOP) in brine, net weight 14.4 oz/410 g, I drained the brine, very roughly chopped the HOP, smushed them a little to drain as much as possible and let them sit in the colander for a few hours. Weight after that was 234 g or 8.25 oz or 1 and 1/3 cups lightly packed. Hope that helps.
★★★★★
Beata says
Of course I had to try this invention… Baked it over the weekend, following the recipe as written. I *think* I can taste just a slightest touch of the HOP flavor, but if I didn’t know that HOP was in the bread, I would not have known what I am tasting, so as far as I am concerned, no weird flavors overall. I love that this bread does not taste like eggs! My boyfriend LOVES real bread and he definitely liked this one (we both had it untoasted). It seemed as if my bread could be baked just a touch more, so I’ll extend the baking time by up to 15 minutes or try a slightly higher temperature next time. I also think of adding spices to make a flavored version next time (sage, thyme and rosemary or perhaps parsley and oregano, and definitely some black pepper).
I am thinking of simply using 3 whole eggs next time but I am sure there was a reason for 1 egg white plus 2 whole eggs… Mellissa – did you try this bread with 3 whole eggs and if yes, what was the final effect? Inquiring mind wants to know – thank you in advance. :)
A definite repeat recipe for me – thank you for your creativity!
★★★★★
Mellissa Sevigny says
Thanks Beata! I haven’t tried it with three whole eggs, but let us know if it makes a difference! Every oven is different so it’s very possible that you may need the longer cook time, especially if your loaf wasn’t a deep golden brown after the 60 minutes. Thanks for the feedback, so happy you guys liked it! Oh and DEF try it toasted!!!
Lumi says
Made this and couldn’t believe that the strong smell of the hearts of palm wouldn’t show up in the final product, but you honestly can’t taste it or smell it at all. I did the rookie mistake of pressing mine into the pan so it is a rather short and flat loaf, but I’ll do better next time to shape the loaf and leave it be. So far, the resulting loaf is a great bread-like thing (especially when toasted!) that allowed me to have a club sandwich yesterday. This morning I toasted some up and slathered with sunbutter, and it hit the spot. Definitely thinner slices are better, IMO. I figure if I got used to Ezekiel bread and grew to love it, for only 2 net carbs, I can love this, too! Thanks, Melissa! PS I used Viva Naturals brand psyllium husk powder, and it did not turn purple.
Mellissa Sevigny says
Thanks Lumi! So glad it was a hit, and thanks for the note on the Viva Naturals psyllium!
Monique says
Really yummy bread! It was a bit denser than it looks in the picture, but flavor was a winner even with my husband who is not a big fan of low carb anything. We baked two small loaves, one in a Ceramic bread bowl and one in a metal one similar to the pictures and the ceramic one turned out better. Also, we liked the crust much more than the center (again, a bit dense) so we are going to try toasting it tomorrow for breakfast. And it is true that you don’t need much to feel satisfied. We are going to make it again, but we plan to get fresher baking powder; also, we used room temperature water by mistake and we’ll follow the directions and add warm water to see if that helps with texture. Overall, willing to do it again and everyone willing to eat it again. A big achievement in my household! Thank you for sharing Mellissa!
Mellissa Sevigny says
Thanks Monique! I’m going to do another test loaf and see if I can figure out why some people are getting denser loaves, and if cooking it a little longer would make a difference. Hope you enjoyed it toasted, it’s my favorite way to eat it!
Monique says
We did it again this weekend and it came out MUCH BETTER! I’m going to get the same mold you use to make it in one instead of two baking dishes, but will try to find it made of clay. The one in that container comes out much better than the metal one.
★★★★
Sandra says
I made this bread the other day and you are right! It is easy and versatile and in my house – husband approved!
I found the resulting bread does taste a little like sourdough, which I miss. I was wondering about adding a teaspoon of apple cider vinegar to enhance that flavor. What do you think?
★★★★★
Mellissa Sevigny says
I think it would be ok, but reduce your water by the same amount!
heather masamitsu says
I tried this today and I really enjoyed it. I will shape it differently next time to try for a better height. It didn’t taste eggy or too much like almond. I really liked it toasted and could even see using it to make croutons. Another win for the recipe books!
★★★★
Mellissa Sevigny says
Awesome! So glad it worked well for you!
Kristen says
I made this today. It’s a small loaf and very dense/heavy but the taste is pretty nice. I’ve had a slice with butter and a slice with sugar free jam. Can’t wait to try toasting it!
In your experiments, did you try whipping the egg whites then folding them in to give the bread a lighter texture? Just wondering if that would work.
Great recipe. I like it well enough to make it again!
Mellissa Sevigny says
I wanted to keep this recipe as easy as possible so even a novice can execute it – but if you want to experiment with whipping the egg whites first go for it and let us know how it turns out!
Alisa says
I have everything to make this and can’t wait to try it! Do you think it would make an appropriate pizza dough?
Mellissa Sevigny says
I haven’t tried it as pizza yet Alisa, but if you beat me to it let us know!
Alisa says
I tried this recipe with Blue Diamond almond flour, NOW psyllium and I’m not sure what brand coconut flour. I used extra baking powder but only baked it for 65 mins. It came out very dense and not pliable. It does not bounce back when a finger is pressed into an individual slice. It split on each side. A thermometer read 196°F. I think this loaf maybe would have risen more if I let it bake to 200° or higher. Next time I’ll cut a slit down the top of the loaf to see if that will stop it splitting. I may try Honeyville almond flour, or the Blue Diamond again. I liked the flavor. This was a fun experiment and I will definitely try again.
Shelly Jones says
I’m having trouble finding a 10” loaf pan. What brand and dimensions of pan did you use? I really want to try this!
Mellissa Sevigny says
Typical loaf pan is 10 x 5 like this one on amazon which is pretty common.
Liz Schenk says
Omg – this recipe is great. Of course I couldn’t wait to taste it …so I cut a few slices right out of the oven( even though it says wait 30 minutes) the butter melted right into it. The taste….dense ,sort of chewy and just right. I did not detect either palm or coconut flavor. Can’t wait to try making crackers with this. I also love Mellissa’s cauliflower hummus so I am sure the crackers with go very well with it! Thank you!
★★★★★
Mellissa Sevigny says
Really happy you enjoyed this bread too Liz! Thanks for taking the time to comment!
Josee says
Delicious! I had to make it as the hearts of palm ingredient was so different. Smelled like yeast bread cooking, it did rise about an inch and tasted wonderful! Not eggy, not duper dense had a great crust… yum! Mine was a bit lavender on the inside due to the psyllium husk I used (Now Brand). But that was fine by me as I like purple. Thanks for a great recipe!! Best of the 3 recipes I’ve tried.
★★★★★
Mellissa Sevigny says
So glad to hear this Josee! Thank you!
Janis Hirsh says
I really want to try your keto bread! Was wondering if i could use a cuisinart, instead of a dough hook on a standing mixer?
Mellissa Sevigny says
Theoretically yes – but it’s a firm dough so hopefully it won’t jam up your blade.
Lisa says
Looks really dense, but I’ll try it.
Mellissa Sevigny says
It’s dense and chewy like homemade Italian bread rather than a store bought white bread loaf.
Teresa Senatore says
Wow, I was very skeptical about making this recipe. Heart of palm in bread….. well, it is so good. This is actually a keto bread that I will eat. Thank you.
★★★★★
Mellissa Sevigny says
So happy to hear it Teresa!!!
Suzanne Boerio says
Yum!!! This really is the best flavor and texture of any keto bread I have tried to make!! Next time I will make it in a smaller pan as mine turned out flat but that sure isn’t keeping me from eating it. Very easy to make as well. Thank you so much for the recipe.
★★★★★
Mellissa Sevigny says
So happy to hear it Suzanne! You don’t have to go to the edges of the pan, if you form the loaf a little higher for a more square loaf for slicing it should keep it’s shape!
gjeanieg says
Absolutely fabulous! I’ve been keto for almost 4 years, and this is the best loaf of bread ever! I even forgot to put the olive oil in, and it was still excellent! In fact, the flavor is even milder so I will do that on purpose whenever I want less of the sourdough flavor! Mellissa, thank you so very much for this recipe!!
★★★★★
Mellissa Sevigny says
So glad it turned out well for you, thanks for taking the time to comment!
Josi says
Do you have weights for the ingredients instead? I find I get better results when I weigh the ingredients with a kitchen scale.
Mellissa Sevigny says
Sorry, no I don’t have weights for these measurements.
atima srivastava says
Hi Mellissa, I really want to try this bread but I cant bear the taste of coconut flour. What can I do to either substitute it or can I leave it out? Please advise as I’m just gon go and get my hearts of palm, whcih I too have always loved!
Mellissa Sevigny says
I’m sorry but as mentioned the coconut flour is important to the texture and can’t be left out. There is no flavor that I can discern of coconut in the finished loaf, but if coconut flour is a deal breaker for you I recommend trying a different recipe.
Betsy says
My first attempt at this was not successful. I don’t have a dough hook, so hand stirred and then kneaded. But no rising, bread stayed dense and too moist and frankly had a bit of the flavor of the hearts of palm. Any suggestions how to improve? I had very high hopes. Beat the liquids longer? I really wanted this to work.
Mellissa Sevigny says
Not sure what went wrong Betsy, did you “beat” your liquids in the mixer, or blend them in a blender? They need to be completely blended to work correctly so beating them in the mixer will not work. The hearts of palm flavor will be more pronounced if you don’t drain them really well also.
helen says
My first attempt also wasn’t successful. I hand stirred and kneaded but it was moist and dense and a huge disappointment.
★
Deb says
Bummer. This was a flop for me. The batter started out acting odd….the coconut flour seemed to suck up all the fluid and left me with a very moist but non-fluid dough. Actually, the dough looks pretty much like the picture. But that’s where the similarity ended.
I was afraid to pack it into the loaf pan as so many low carb breads get so wet inside…. so I barely smoothed the top….and it never rose at all and ended up baking in the same chunky craigs that I started with. Mine looked like it wanted to be scones or biscuits….not bread. The flavor is nice….the end product just couldn’t be more different than your pictures. I have no clue how to make it better the second time as the inside is very moist….so would hesitate to add any more liquid. Very disappointed as I really wanted this one to work. How much did you smoosh it into the loaf pan? Help, please.
★★★
Mellissa Sevigny says
The dough isn’t fluid and should look like the picture. Then you have to form it into a loaf 10 inches long and four inches wide with your hands, which will also give you a higher loaf. I didn’t smoosh it into the loaf pan – I placed it in the loaf pan after it was formed.
Lisa says
So the dough isn’t expected to rise?
Mellissa Sevigny says
From the FAQ in the post:
“How much should I expect this Keto Bread to rise?
Because there is no yeast, and not an abundance of eggs, this bread does not rise a lot. The baking powder causes some rising and lightening of the loaf, but don’t expect this to blow up like a typical loaf of bread.
For that reason it’s important to follow the instructions to form your loaf by hand into a 10 inch long, 4 inch wide, and about 3 inch high loaf. When it bakes, it will rise and expand about an inch or so, giving you a 5 x 4 diameter slice (give or take.)”
Trisia says
Hello, I made this recipe, however it turned purplish color while baking. I used all the same brands and it looked great while mixing, shaping and putting in the loaf pan, but turned purple…does anyone know why?
★★★
Mellissa Sevigny says
I have made so many loaves and other baked goods using the health works brand of psyllium husk powder that I recommended in the post, and have never once had it turn purple. I have heard that some other brands do, I’m not sure what the chemical reaction is that causes that but I’m shocked if that happened to you when using health works.
Maryann says
Made it this a.m. My results: only was about 2.5” high, very dense and moist with little flavor. Used for French toast and it was ok. Not my favorite Keto bread, but I always love trying Melissa’s recipes. Thanks for always creating recipes for us to try out!🥰
★
Mellissa Sevigny says
Thanks for the feedback. If it was only 2.5 inches high, then you likely pressed it into the loaf pan instead of forming a loaf as directed. A 10 inch long by 4 inch wide loaf would give you a 4 inch high slice – there is some rising but not much in the finished loaf. If it was too moist, it may have needed a longer bake time in your oven.
Patti says
Thanks for that till!! Mine did not seem to rise either!! I’ll be sure to not “press it’ into the pan next time. I also cooked it the required time but it seemed to not be quite done in the middle, which was probably from pressing it into the pan?? I’ve just been toasting it, pretty good!!!
★★★★★
Crystal Annis says
Can this bread be made in a breadmaker?
Mellissa Sevigny says
I honestly have no idea.
Leeann says
Huh, I left two comments the day this was posted but they’ve never shown up. I’ll try again.
I made this recipe. The bread is very tasty and I have been enjoying it, so thank you so much for the recipe. That being said, I bought the Costco jars of Hearts of Palm and so I had to wing it a bit- I did slice them and tried to measure 1.5 cups as directed, but it is hard to measure solids things like that in cups. My bread came out VERY dense and didn’t rise. I think it was user error and that I used too much hearts of palm, or I should have squeezed them out or something?
Do you think that you could measure the weight of your hearts of palm, that you have drained, and add that to the recipe so I can try adding the hearts of palm by weight? Please respond!
Thank you!
Mellissa Sevigny says
I will try weighing the hearts of palm on my next loaf and add the info to the recipe. I use a 14 ounce can, drain it very well and throw it in the blender with the other ingredients. When I sliced the 14 ounce can to see how much volume it would be sliced, I got 1 1/2 cups. The bread doesn’t rise a bunch like a yeast bread, you form it into a loaf as directed, then place it in the parchment lined pan, and it will expand outward and up by no more than an inch or so. It’s possible if you were using the Costco jars which have much larger spears in them then the Roland canned ones that I used, that the very soft center part is proportionately higher than the smaller spears which are more fibrous. That could account for the density of your bread, but I’m just guessing – I’ll have to see if I can get thicker spears to experiment with and see if that makes a difference? If you make it again, try it with the 14 ounce canned ones and see if it produces a lighter end result.
Leeann says
Thank you so much for replying, Melissa. I will try this again with the canned ones. I am so intrigued by this recipe! Creative genius!
Jim says
Help! The canned hearts of palm have an odor I find unappealing. Any tips? I will say- the bread turned out amazing in texture. I even used regular old unblanched almond flour I had on the shelf- ended up looking like whole wheat bread with the almond skin flecks.
★★★★
Mellissa Sevigny says
If you liked the end result using the hearts of palm, then I suggest holding your nose when opening the can. There is no substitute at this time.
Katey Breen says
I made this recipe today. It is nothing short of amazing!!! I cannot believe how good it is. Mine did not rise hardly at all – but it was still delicious. I will definitely be making this again, and again, and again…..
Thank you Mellissa – this receipt is awesome.
★★★★★
Maur says
Mine didn’t rise either.
Mellissa Sevigny says
It doesn’t rise a bunch – you form it into the shape you want, and then it will rise and fill out by only about 1/3.
Mellissa Sevigny says
Thanks Katey! This doesn’t really rise much, which is why you form the loaf into about the shape you want it to be when done. If it’s square-ish in the pan you will end up with square slices that will have expanded about an inch in size.
Katey Breen says
Whatever the shape Mellissa, it is delicious. Also, I sliced some and put it in the toaster. I toasted it until it was similar to melba toast. I slathered it with peanut butter. So good!!
Mellissa Sevigny says
🙌🏻
Vickie Scott says
Hi,
I live in Australia and heart of palms aren’t easily found, is there any substitute at all?
Vickie
Mellissa Sevigny says
Sorry, not at this time.
Maur says
I made this today. It tastes good but did not rise hardly at all. I used good baking power so am not sure what happened. I did have to blend the pieces of hearts of palm, eggs etc. in the blender quite a long time to get lumps out. Any ideas?
Maur says
It is also quite dense and moist.
Mellissa Sevigny says
It should not be overly dense or too moist – did you bake it the full 60 minutes?
Mellissa Sevigny says
This bread has no yeast and not a lot of eggs, so it doesn’t rise as much as a typical bread. I’m not sure why your blender doesn’t blend the ingredients quickly – the hearts of palm shouldn’t be very hard and should blend easily.
Suze says
So a slice is approximately how thick, or could you weigh 1 slice of yours in grams so I could get an idea of how big mine should be? Thanks.
Mellissa Sevigny says
It’s a 10 inch loaf, cut into 20 slices, so for the nutrition info it’s a 1/2 inch slice. You could cut it to whatever size you want though.
Penny Frick says
Did your bread ever deflate or sink down in the middle like most low carb breads?
Mellissa Sevigny says
No, never.
CLAUDINE CZERNY says
Melissa – I’ve been a super fan of your recipes for a few years :) I recently found out that I’m really allergic to eggs (ughhh!!) so wonder if you’ve ever experimented with making any recipes that would normally call for eggs with a substitute such as chia seeds & water? If so, do you have a recommendation of something that might work with this recipe?
Thanks – Claudine
Mellissa Sevigny says
Sorry I haven’t experimented with egg replacers and I’m not sure how they would work in this recipe.
Vicki says
Couldn’t wait to make this bread. Definitely the best of the keto breads I have made, I could taste the hearts of palm a little at first but after the initial taste didn’t really notice it. Will try toasting tomorrow. Was worried about sourcing the hearts of palm in UK but for those of you over here I got them in Waitrose.
★★★★
Jennifer says
If you’re ok with yeast and wanted to use it in this recipe, could you, and still have it turn out?
Mellissa Sevigny says
I have no idea how the yeast would react in this recipe – if you try it be sure to report back.
Tami Schumacher says
Looking forward to trying this recipe soon. Love how it looks can’t wait to taste it. Going to store now to get hearts of palm.
Mellissa Sevigny says
Let us know how it turns out Tammy!
Deborah says
Your timing could not have been better. Had tried one of the low carb high vital wheat gluten bread recipes out there this week and realized that an hour after eating a slice, I felt fatigued and fuzzy headed. Never had gluten issues before but I have been on low carb for sooooo long now that I had only been getting tiny amounts in some of the store bought low carb bread and pasta. Moral of the story, don’t assume things will never change. Ugh.
This new bread recipe is a godsend…..off to the store to get some hearts of palm….will let you know how it went.
Now PLEASE wave your magic want and figure out to do hearts of palm low carb pasta! If you succeed in that as well, you’re my nominee for a Nobel Prize. Thank you…..cant wait to try this!!!!
Mary says
About how many slices should I get from one loaf?
Mellissa Sevigny says
The yield is shown in the recipe card where it says 20 slices.
Maria says
Can I use oat fiber as a sub for the psyllium husk powder?
Mellissa Sevigny says
I honestly couldn’t tell you, but if you try it let us know how it goes.
Leeann says
Okay, so first time through initial thoughts:
My dough must have been too wet; I am thinking the hearts of palm- I might have put too much in. Something like that is hard to do in cups. The loaf didn’t really rise and came out very dense. I also think I should have cooked it longer. The outside looked done but the inside was a wettish-dense.
That being said, the flavor was really tasty. A little nutty in taste, no egg taste at all. Even with mine coming out heavy and dense, I enjoyed two thinnish pieces. I toasted the second one and was impressed with how the edges crisped up nicely. Again, assuming user error, I can see that this would be really crispy and yummy toasted.
I will definitely try this again. Could you let me know if you weigh out the hearts of palm? I also didn’t drain them since they were in a jar with some left behind, I just lifted them out, sliced them and put them in the measuring cup. I am wondering if giving them a slight squeeze would have been a good idea also?
Thanks!
Fi says
This sounds fabulous! On the prowl for hearts of palm at the moment :) Cant wait to try and definitely looking forward to your nut free version too. Thanks for all that you share, you really do make Keto sooo much easier!
Mellissa Sevigny says
Hope you love it as much as we do Fi!
Jessica says
I just made this and it is absolutely delicious! I just ate 2 warm slices with butter., because I couldn’t wait to try it. Mine turned out purple, but the texture is excellent. It was even kid approved. Thank you for sharing this recipe, It was so easy and it’s a definite game changer
Mellissa Sevigny says
So happy to hear that even the kids enjoyed it Jessica!
Jane Bedia Burkhart says
Picking up some hearts of palm now!!! I’m super excited about this recipe… I just paid $14 for a loaf of Julians keto bread at WFM so looking forward to baking this soon.
Mellissa Sevigny says
$14 for a loaf of bread is CRAZY TALK. Hope you enjoyed this recipe, at least you’ll know it’s a lot cheaper ha ha!
Leta says
I think this is genius! Can’t wait to try this.
Mellissa Sevigny says
I can’t wait for you to try it too! Be sure to report back!