Coconut Flour Psyllium Husk Bread

Carbs per serve 6g 



  • 6 tablespoons psyllium husks 27g, may want to finely grind
  • 3/4 cup warm water
  • 1 cup coconut flour 125g
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon sea salt
  • 1 pint egg whites 2 cups (or use 8 whole eggs)
  • 2 large eggs see note
  • 1/2 cup olive oil
  • 1/4 cup coconut oil melted


  1. Preheat oven to 180C
  2. If not using silicone pan, grease or line pan with parchment paper.
  3. Mix psyllium and water in small bowl, set aside. It should form a gel after sitting for a bit.
  4. Dump remaining ingredients into a food processor and pulse until well combined. If you don't have a food processor, you can use a mixing bowl with electric mixer.
  5. Add psyllium mixture into food processor and pulse until mixed in. Or, add into mixing bowl and blend with electric mixer.
  6. Spread batter into 8x4 loaf pan. Smooth top.
  7. Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.
  8. Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.

Recipe Notes:
Original recipe used a carton of eggs which can result in an ammonia smell. Therefore, the recipe has changed to use 1-pint egg whites and 2 whole eggs.