High Fiber Bread with Lion's Mane Mushroom Powder

High Fiber Bread with Lion's Mane Mushroom Powder

8 oz almond flour

3 oz flax seed powder

2 oz lions mane mushroom powder

1.5 ounces vital wheat gluten

100g psyllium husk powder

.75 oz baking powder

2 tsp salt

8 oz egg whites

3 oz apple cider vinegar

14 oz boiling water

  • Preheat the oven to 400F

  • Grease a standard loaf pan with your oil or butter of choice.

  • Combine all of the dry ingredients into the bowl of a stand mixer. Use the paddle attachment to mix these ingredients thoroughly.  I let it mix for about 3 minutes on low speed. If you don’t mix thoroughly, the baking powder will be unevenly distributed and you’ll get a funny shaped loaf.

  • Combine the egg whites and vinegar and add to the dry ingredients, mix until just combined, then slowly add the boiling water while the paddle is still going.

  • You need to develop the gluten for this bread otherwise you’ll get massive air pockets like this one:

High fiber bread recipe result before adding vital wheat gluten.

High fiber bread recipe result before adding vital wheat gluten.

Run the mixer on low or medium-low speed until the dough springs back when you poke it. About 5 minutes.

  • Scrape the dough into the loaf pan and let it rest for 15 minutes.

  • Bake the loaf at 400F for 2 hours.  

    • I know this seems like a long time at such a high heat, but the loaf is dense.

  • Test for doneness by inserting a probe thermometer into the center of the loaf.  It should read 210F.

  • Remove the loaf from the oven and cool for 5 minutes before removing the loaf from the loaf pan and cooling on a rack overnight.

I’ve been trying to find a bread replacement while on the keto diet for months and months, and this is the only one that gives great “bready” texture and flavor. It also is the only keto sandwich bread to hold up to a blt sandwich so far for me. It’s not the lowest carb or calorie bread recipe out there, but with the right balance, this is going to work out great for me. Plus, the addition of lion’s mane powder makes this a bit of a superfood for me. If you don’t want to add lion’s mane powder just replace it with the same amount of almond flour.

The guilt I feel for posting a non-gluten free keto bread recipe quickly dissipates as I bite into a chewy slice of peanut butter toast at this moment.  

Happy Eating!


If you would like to learn a little more about Lion’s Mane Mushroom Powder or nootropics in general, click here.

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