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Low Carb Sandwich Bread

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Low Carb Sandwich Bread Recipe | Cook It Up Paleo


Today is day 8 of my 21 Day Sugar Detox, and I’ve been craving something bready! I have a lot of yummy paleo bread recipes already, but I wanted something that was 21DSD approved that I could make sandwiches with; this recipe was the result!

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This is still categorized as a “not-sweet treat” on the detox so definitely not something to eat with every meal, but it saved me when I was hungry and just wanted bread with butter! It’s fluffy and soft and absolutely perfect.  I love how well it slices!

Low Carb Sandwich Bread Recipe | Cook It Up Paleo

21dsd bread2

I made a loaf of this a few days ago and wrapped up the leftovers in plastic wrap and have been keeping it in the fridge.  It keeps really well that way; so make a loaf today to have it throughout the week!

Low Carb Sandwich Bread Recipe | Cook It Up Paleo

Low Carb Sandwich Bread Recipe | Cook It Up Paleo

The other thing I love about this recipe is that it requires only one bowl and no rising time since it’s yeast-free! Everyone that has tried it has loved this bread; it doesn’t taste like a paleo “compromise” food at all; it’s amazing!

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Low Carb Sandwich Bread
Recipe Type: Bread
Author: Heather Resler
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 5 eggs
  • 4 egg whites
  • 1/3 cup [url href=”http://www.amazon.com/gp/product/B0108Y1QPU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0108Y1QPU&linkCode=as2&tag=coituppa-20&linkId=MN2JUUSIPIQZ2UFT” target=”_blank” rel=”nofollow”]coconut oil[/url], melted
  • 1/3 cup [url href=”http://www.amazon.com/gp/product/B012Q04O6M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B012Q04O6M&linkCode=as2&tag=coituppa-20&linkId=JHFCISLMZ2G27N3L” target=”_blank” rel=”nofollow”]coconut butter[/url] ([url href=”http://cookituppaleo.com/coconut-butter/” target=”_blank” rel=”nofollow”]here’s how to make your own[/url])
  • 1/3 cup coconut flour (I only recommend [url href=”http://www.amazon.com/gp/product/B000KENKZ8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000KENKZ8&linkCode=as2&tag=coituppa-20&linkId=V65RJN27B5RUK6G2″ target=”_blank” rel=”nofollow”]this one[/url] and [url href=”http://www.amazon.com/gp/product/B00BSZBEAG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BSZBEAG&linkCode=as2&tag=coituppa-20&linkId=SXJWZACNA26QE6UO” target=”_blank” rel=”nofollow”]this one[/url]), 1/2 cup for psyllium-free version
  • 3 tablespoons [url href=”http://www.amazon.com/gp/product/B002RWUNYM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002RWUNYM&linkCode=as2&tag=coituppa-20&linkId=V6WQC3RAJVDKAQEB” target=”_blank” rel=”nofollow”]psyllium husk powder[/url] (no substitutions), or 1/3 cup tapioca starch for psyllium-free version
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon [url href=”http://www.amazon.com/gp/product/B003Y7A6PA/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003Y7A6PA&linkCode=as2&tag=coituppa-20&linkId=PHO4SM2JUUPOLE4K” target=”_blank” rel=”nofollow”]apple cider vinegar[/url]
Instructions
  1. Preheat the oven to 350° F. Grease a medium-sized loaf pan. (The bread only rises into a perfect “loaf” shape with a 7.5″x3.5″ loaf pan; I use Magic Line brand)
  2. In a large mixing bowl, whisk the eggs. Mix in the coconut oil and coconut butter.
  3. Add the coconut flour, psyllium, baking soda, and apple cider vinegar and mix well.
  4. Transfer to prepared loaf pan.
  5. Bake for about 35-40 minutes.
  6. Enjoy!!
Serving size: 1/10 of recipe Calories: 176 Fat: 14.8 g Saturated fat: 11.8 g Unsaturated fat: 3 g Trans fat: 0 g Carbohydrates: 6.7 g Sugar: 1 g Sodium: 118 mg Fiber: 4.8 g Protein: 5.3 g Cholesterol: 82 mg
Notes
1/10 of recipe = a nice thick slice! [br][br]There are 2 net g of carbs in each slice of bread made with psyllium. [br]There are 6.4 net g of carbs in each slice of bread made with tapioca (psyllium-free version)[br][br]Nutrition data calculated for bread made with psyllium.

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Low Carb Sandwich Bread Recipe | Cook It Up Paleo

Shared at Savoring Saturdays, Allergy-Free Wednesday

Comments

  1. It worked! Like, I feel like I have real bread finally! Now if only I can fool the kids with this one. 😉 Mine didn’t go purple, so it legitimately looks and feels like bread. THANK you!!!

  2. Hi I made this but it didn’t work out. It was dry to start with and baked solid? I followed the recipe to the dot but halved the ingredients exactly. Any tips?

  3. I’m thinking I did something wrong…my bread tastes very eggy. I’ve put it back in the oven twice for about 45 minutes total. Usually my oven runs a little hot.
    The only sub I made was melted butter for the melted coconut oil.
    What should it look like when it’s done? Should I test it with a cake tester or something?

  4. Fresh out of the oven and thrilled with this new bread! Looking forward to having some again in the morning. May just grill some cheese on it too!

  5. That is one super creative recipe! I’ve made it three times now and it’s become my go to all purpose bread recipe.. The first time I made it I noticed it had that bland taste that you get when there is no salt in the ingredients. In further trials I’ve increased the salt and I can safely say that a single loaf could use 3/8 teaspoon salt, maybe 1/2 teaspoon depending on your preference. I’ve also had success with replacing some of the psyllium husk powder with ground sprouted flax seeds, and I’ve also replaced some of the coconut flour with chestnut flour to increase the carb content. It’s fun to experiment. I’m finding that the brand of coconut butter used really makes a difference whether the bread is gritty or smooth. Anyway I want to thank you for putting such great stuff out there for the public. You’re absolutely brilliant!

  6. I LOVE THIS BREAD! (Even my 1 year old daughter loves it) I think it’s my favorite GF bread recipe EVER…so thank you! But…how the heck did yours not come out purple from the psyllium husk? My bread looked nothing like yours…and I find psyllium husk always turns bread purple.

  7. Hi Heather

    I came across your low carb bread recipe when I was searching for this recipe and I had a question. The link in this recipe goes to Now Foods Psyllium Husk Powder, but the other recipe says that you use Frontier Psyllium Husk Powder. Is there a difference between the two that makes you prefer one over the other?

    Thanks so much!

    Tina

  9. This bread was very good. Very rich and buttery flavored. It seems like it will be nice for “soft” sandwiches. I would also recommend a bit of salt to bring out the flavor a little more.

    Thanks for an awesome recipe

  10. That is a beautiful loaf, Heather! I love that it’s all coconut flour. 🙂 Thank you so much for sharing it with us at Savoring Saturdays! 🙂

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