Say Goodbye to Unhealthy Bread – Dr. Berg’s Healthiest Bread in the World

Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:

0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread


1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder

1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg

In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.

Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.

Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.

Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.

Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.

Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.

Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.

Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.

In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly. 

We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good. 

Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!

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* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.

Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!

Dave McKinnon

  • MC Patriot says:

    I made this recipe for the first time last night and it turned out amazing both in presentation and in taste. My husband was over-the-moon happy, as Dec. 8 will be his 3 month anniversary on Keto (no cheat days!). He has lost 35-40 lbs and looks absolutely fantastic. I have a new husband! Keto has changed our lives for the best. ❤ Love this bread! 🙌

  • fiskfarm says:

    I came up short on the arrowroot on my 3rd loaf and made it up with more almond flour and it was amazing. I also didn’t have ground Chia so I used whole seed and it was amazing. Love this bread. It is amazing. I finished up my 525 full planked pushups for the day while I waited for rising, baking and the most painful WAITING FOR IT TO COOL. OMG. But 525 planked pushups at 71 years old ain’t bad and that kept me busy, lol.

    • fiskfarm says:

      @Sharon Keith thank you Sharon. Trying to break 700 now. So close twice but life gets in the way lol. Btw I always make a double batch big loaf now. Yum.

    • noon manji says:

      U put my 50 yrs old hubby to shame with yr plank push up! 2 thumbs up to u! Keep up the good work!

    • fiskfarm says:

      @noon manji I wasn’t doing this at 50 either lol. I just got inspired after about a month of doing EWOT on the treadmill. I felt so much younger that I decided to do the 100 per day pushups challenge and that was easy, too easy, so I just kept adding a new challenge and then added chin-ups and sprints and then OMAD, Keto, bla , bla. Back to my college weight in no time. Apparently getting in shape is addictive. Who knew? 😎 BTW, I have now done 700 in a day.

    • oingo boingo says:

      i want to be u health wise /strength wise when I grow up-lol!

    • CallMeOptimist says:

      fiskfarmm SHOW OFF!

  • Kyra Spooner says:

    I have been playing with this recipe for 4 months now. I use a full tablespoon of yeast, I also add a teaspoon of baking soda to dry ingredients. Cutting back to 1 tablespoon of ground chia seed . I also have found adding an extra tablespoon or 2 of coconut flour keeps the finished loaf from being to moist.
    The less you handle the dough the better. I shape the ball of dough in a high round ball to rise putting a wet paper towel over it then dish cloth. I pree heat oven and stone to 380 degrees . I carefully turn the bowl over when dough has risen at least one hour. Very gently tuck under edges to make dough ball higher. It goes straight on to hot pizza stone and bakes 55-60 minutes. My kids are sugar and gluten free and love this. I like putting slices of this bread in oven to bake at 350 for 10-15 minutes to use as hamburger buns. This bread is filling and great toast smothered in butter. I usually make 2 loves at a time I use separate bowls for each one. I don’t double recipe. Having been a baker all my life, this is an easy and quick bread without the mess of traditional breads. One other tip is when adding wet to dry. Don’t over mix. I mix only enough to incorporate all ingredients. I have found the dough rises higher and you will see air bubbles in finished product.

    • Phendrana says:

      thank you so much for sharing.

    • Kyra Spooner says:

      I tried another tip a gentleman suggested . When he was short on arrowroot by a half cup he replaced it with more almond flour. The read is even lighter and fluffier. I make 4 to 6 loves of this bread a week. Truly grateful for everyone’s experience it helps all of us get the desired results. My quality control testers ( adult kids) are totally pleased with this new adjustment. Guilt free bread is a wonderful thing. Love and happy baking to all!

    • Lucy Lu says:

      Thank you for the helpful tips. I am about to make this bread for the first time. Do you think it would turn out ok if I don’t add psyllium powder? And did you use whole chia seeds or did you grind them first? I appreciate your input.

    • Kyra Spooner says:

      @Lucy Lu I grind the seeds , I usually mix the psyllium and ground chia seeds together before adding to the yeast water. I haven’t tried it without the psyllium but give it a try. Baking at 425 for 35 min on pizza stone has worked the best. I prefer this bread over any keto bread I have tried by far. Let me tell you I have tried many. I have also divided this dough it 5 balls and shape for buns. Great. Makes great toasted cheese. Cheers

    • Kyra Spooner says:

      Hi Lucy, I did try flax instead of psyllium in one of my loaves the other day. It was ground and I mixed it in with dry ingredients. It is a lot less expensive than organic psyllium powder ,It came out fine. Very little difference in flavor. I am not sure how this adjustment would change carb count. Someone would have to figure that out. I continue to play with this recipe, From reducing arrow root to half cup and increasing almond flower by equal amount. I also use yeast that comes in large packages and store it in mason jar in fridge. Keeps up to a year without going bad. Heck of a lot cheaper than buying the small packets. I prefer to use a full tablespoon of yeast in my recipes for bread where the packets have about 2 1|2 teaspoons. Letting the dough rise in a small bowl with high sides will result in the bread being a higher rounder loaf. Also divided into 5 round balls and shape into buns. Perfect for hamburger..I will cover dough when rising with very warm wet paper towel then dish towel. Hope some of this is helpful. I plan to add cinnamon in a future loaf. Rosemary and garlic powder would be good for herb bread. Also leftover herb bread could be cubed up sprinkled with olive oil and baked for croutons for salads . Happy baking and good health to all

  • Ian says:

    This is a great recipe. I have made it many times now and it’s delicious bread. I found that just adding the psyllium husk and chia powder to the dry ingredients initially works just as well and makes the job of mixing the dough easier. I also add a tablespoon of grated parmesan to the dry ingredients instead of salt for a bit of extra umami. A handful of sunflower and/or pumpkin seeds make the bread quite interesting and adds fiber. Overall, a game-changer for people like me who eat low carb but miss bread. Thank you!

  • Glee Konold says:

    My mom and I have recently decided to go grain free. I made this bread yesterday and I am delighted at how yummy it is! It is great with my eggs in the morning and then also for the occasional sandwich for lunch. I’m looking forward to making pizza with this recipe as well!
    Going grain free isn’t as bad as most think it would be.

    • musicmad says:

      oh wow – wondered if it was sandwichable – i love my summer salad sandwiches

    • Glee Konold says:

      @musicmad it is wonderful for sandwiches. Especially if you throw it in the toaster first to warm it up a little.

      We did make pizza with it a few nights ago and it is fantastic!

  • Rob Collini says:

    I’ve just recently discovered Dr. Bergs videos, and after trying numerous keto bread recipes I am really surprised this recipe is truly fantastic- it really is the only one I’ve discovered that actually taste like bread. Karen gives great instructions (and solid hubby hints) – much appreciated!

    • Lorraine Levis says:

      Not sure how people on a True KETO diet can eat BREWERS YEAST

    • Jack Antwon says:

      What’s a hubby hint? It looked like they were arguing behind the scenes and then she drank some wine and threatened to ruin the video if he didn’t change his attitude.

    • TangoCat303 says:

      @Jack Antwon Exactly! Made it very uncomfortable to watch the video – for me at least.

    • Professor Winston Anderson says:

      agreed. but did she say how long to keep the dough in the oven?

    • Larry Tischler says:

      ​@Lorraine Levisbecause the yeast fermentation of the sugar that was in molasses into carbon in the yeast cells. The yeast also generates many vitamins and releases the minerals that were originally in the cane juice.

  • Mayan Ferdinand says:

    I loves bread with butter and cheese, but I started dieting and was wondering if there’s a “bread” option for me. Thanks to both you guys for such a wonderful recipe 🙌 Dr You are the best!

  • Lindsay says:

    Made this for the first time last night! It was so tasty as our morning toast!! Only problem, it was so good, it was gone right away! I’ll have to double the recipe next time. Thanks for sharing this!

  • Chanel Howard says:

    OMG, just made this bread last night. First time (ever) making bread – I let it cool, had my first slice this afternoon with some grass fed butter. This bread will make you Sing 🎶
    The texture is perfect. I followed the recipe almost exactly, I used whole chia seeds (that’s all I had) the only thing I would add (personal preference an added Tsp., of salt). Also, I used my pizza stone, which added the nice crispy edges.

    I’m a happy girl!!! I must be honest, I thought it would be gummy in the middle, it’s perfect. I’ll be making this weekly if not a couple times a week.

    I’m curious to know how many calories/carbs in one boule?much like the description
    I don’t want this to interfere with my Keto/IF carb limit.

    Dr. & Mrs. Berg!!!

  • Annie M says:

    Its cute how Dr. Berg keeps looking at his wife throughout the cooking videos, like he really admires her. Sweet.

  • Lashes Lashes says:

    Thanks Dr. Eric I always wanted to bake a bread like that from those ingredients but I could never find a recipe so I am going to try to make that bread for my family this weekend. ❤I am excited already . Thanks guys ❤❤❤❤❤

  • : Chef-Minerva. says:

    This recipe is definitely a keeper. I just made a loaf this morning and the results were fantastic! Really nice yeast flavor, great air pockets, soft texture and crispy crust. I made it baguette style and it was a crowd pleaser.
    Thanks Dr. Berg, you and your wife are a true blessing 🙌

    • Eleanor Shayeva says:

      I’m curious how are you succeed to make a dough with only 1/4 cup of water. She definitely missed something. 😊

    • Joe Briggs says:

      @Eleanor Shayeva 1:49 “pour in one and a quarter cup”. Also, in video description…WET INGREDIENTS: 1 ¼ cup filtered water…

  • Melissa says:

    I just want to say… this bread is SO GOOD!! I love it!! It even passed the kid test! In the comments, there is a variation of the recipe, but I decided to follow Karen’s recipe and it was great. Someone mentioned to get the water to the right temperature…take the 1 1/4 cup and make 2/3 cold water and 1/3 boiling water and it worked perfect! So thankful to have a great bread I can eat! Thanks Karen and Dr Berg!

    • TJ says:

      Did your bread actually rise and double in size? I’ve made this 4 times now and each time it barely rises. Definitely doesn’t double. My yeast activated perfectly but the bread just won’t rise.

    • Melissa says:

      @TJ  mine didn’t double either but it did rise some.

    • Its All Good says:

      Okay somebody do the math on this one. The math is noth mathing thanks

    • Melissa says:

      @itsallgood5595  sorry I know the numbers can be confusing. The recipe calls for 1 and 1/4 cup of water. If you take that amount and split it into 3 equal amounts, bring the temperature of 1 of those parts to boiling and the other 2 are cool or room temperature, mix it all together and the water will be the right temperature to make the yeast activate. I hope that helped.

  • Joanie F McMahon says:

    I have made this bread 2 times now. Both times it did not rise much at all 🙁 but still delicious. I added some parmesan cheese and baked garlic into my 2nd loaf and it was even more delicious – thanks for sharing this recipe with us.

  • Elizabeth Siebel says:

    Wow! Best gluten free keto bread I have ever had. Made it now four times. No belly ache, itchy rashes gone in 3 weeks. Having this bread along with the healthy keto really works.

  • Coby Utterback says:

    I find adding the chia seed in with the other dry items mixed up better than adding to water/yeast/psyllium mixture. ❤

  • Maggy Graham says:

    I just made this recipe into six hamburger buns, which I shared with friends at our 4th of July cookout yesterday. Everyone loved them. I had gone to the local health food stores and regular grocery stores in search of hamburger buns that didn’t have canola oil or sugar or the other things I just didn’t want to eat, and found nothing. I actually tried another recipe first, and it came out kinda flat and not very tasty. I found a second keto recipe that was oh-so-complicated, and was about to try it. Then a friend told me about this video. It recipe is simple, tasty, and came out great.

    • gloria hernandez says:

      When do you use the egg listed in the recipe 😢 🤷🏻‍♀️

    • Julie Taylor says:

      @gloria hernandezuse it with a bit of water, mix together and that is your egg wash to brush over the loaves before it goes in the oven

  • Marian says:

    We love this toast with our eggs and bacon in the early afternoon. I’ve made this 3 times now, and just read the comment on adding additional yeast (1 tablespoon instead of 2 teaspoons), adding 2 additional tablespoons of coconut flour, and cutting the ground chia seeds back to 1 tablespoon for a drier and higher loaf

  • Barbara Phillips says:

    This is the BEST recipe and I have tried many, especially the newest ingredient, bamboo flour. I haven’t had much success with it and I was about to give up on a keto bread recipe. Being a seasoned baker I was getting discouraged. Now, success ❤️ THANK You to Dr Berg & Karen❤️incidentally my husband is very happy with the results. He was beginning to wonder if I had lost my magic bread making ability. Me too!😅

  • Susan Foret says:

    Thank you Dr. and Mrs. Berg! This looks like a great recipe and I will give it a try this Sunday.

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