Keto garlic bread

Keto garlic bread

This delicious keto bread can be served as an appetizer, a snack or as a side dish. It's crispy on the outside, soft on the inside and has a lovely flavor thanks to the garlic butter. Only 1 gram of carbs per piece.

Keto garlic bread

This delicious keto bread can be served as an appetizer, a snack or as a side dish. It's crispy on the outside, soft on the inside and has a lovely flavor thanks to the garlic butter. Only 1 gram of carbs per piece.
USMetric
20 servingservings

Ingredients

Bread
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 5 tbsp 5 tbsp ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 240 ml water
  • 2 tsp 2 tsp cider vinegar or white wine vinegar
  • 3 3 egg whiteegg whites
Garlic butter
  • 4 oz. 110 g butter, at room temperature
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • ½ tsp ½ tsp salt
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Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix the dry ingredients for the bread, in a medium-sized bowl.
  3. Bring the water to a boil and remove from heat. Add the hot water, vinegar and egg whites to the dry ingredients, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough (the consistency should resemble Play-Doh).
  4. Moisten hands and form the dough into 10 pieces, and then roll into hot dog buns. Place on the baking sheet, leaving space between them, as they will double in size.
  5. Bake on lower rack for 40-50 minutes, remove from oven, and set aside to cool (they are done when you tap on the bottom of the bun, and hear a hollow sound). While the bread is baking, prepare the garlic butter.
  6. Mix all of the garlic butter ingredients together in a small bowl. Cover, and refrigerate.
  7. Remove the garlic butter from the fridge. Using a serrated knife, cut the cooled buns in half, and then spread the garlic butter on each half.
  8. Increase the oven temperature to 425°F (225°C). Bake the garlic bread on the middle rack for 10-15 minutes, or until golden brown.

Recommended special equipment

Food mixer or an electric hand mixer

Why is my bread a purple color?

Did your bread end up with a slightly purple color? That can happen with some brands of psyllium husk. The taste won't change, but if you don't like the look you can try with another brand.

 

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What did you think? Please share your thoughts in the comment section below!
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210 comments

  1. Kerry Merritt Team Diet Doctor

    I made these and they are perfect for a lunchtime snack!! I did add a little more almond flour/meal although as the consistency was runnier then playdough, but it still turned out great. They are good with some shredded cheese! The recipe, however, does not say how to store them and for how long..?

    They should store well in the refrigerator for several days.

  2. Deanna Pyszka
    Just made these exactly as given recipe and OMG!! LOVE!! Oh the possibilities.
  3. Larry
    One of our favorite recipes! The first time I made it, it didn’t come out well, however, I figured out the water was not hot enough. The dough should foam up when pouring the BOILING water in. Now this bread is a staple in our house. It is great for egg salad sammies.
  4. Tracy
    Have use this recipe to make dinner rolls and have always had the problem of the rolls coming out Hollow on top. Reduce the amount of water to just one cup, add the apple cider vinegar to the water and instead of using a hand mixer just gently hand mix it with a spatula and now they come out perfect every time!
  5. David
    I made this, it was fine, but the bread turned out a strange colour once cooked (I light shade of blue)
    Reply: #206
  6. Crystal Pullen Team Diet Doctor

    I made this, it was fine, but the bread turned out a strange colour once cooked (I light shade of blue)

    This is a common issue depending on the brand of psyllium husk powder you use. Please see the Troubleshooting section above for tips on brand selection.

  7. Tanya
    Try adding more of the wine vinegar - or add in some lemon juice. Acid usually neutralises the psyllium flour, so it doesn't turn purple.
  8. Fitzy
    Hello again - I just had a look at the original recipe that you credit, and um, your measurement for the vinegar is maybe incorrect. You note 2 x tspn - and the original recipe is for 2 TBSN. 2.5 tbsn in fact. for essentially the same recipe. I wonder if this is causing the buns not to rise for some people, as there is not enough acid to activate the baking soda? Also, as per my earlier post, there may not be enough acid to neutralise the purple effect in some psyllium brands. Also, the original recipe indeed calls for less water, and when I made my more successful batch tonight, I only added water until I got the Playdoh texture. I hope this is helpful... tx
    Reply: #209
  9. Kristin Parker Team Diet Doctor

    Hello again - I just had a look at the original recipe that you credit, and um, your measurement for the vinegar is maybe incorrect. You note 2 x tspn - and the original recipe is for 2 TBSN. 2.5 tbsn in fact. for essentially the same recipe. I wonder if this is causing the buns not to rise for some people, as there is not enough acid to activate the baking soda? Also, as per my earlier post, there may not be enough acid to neutralise the purple effect in some psyllium brands. Also, the original recipe indeed calls for less water, and when I made my more successful batch tonight, I only added water until I got the Playdoh texture. I hope this is helpful... tx

    Thank you for your suggestion. Our recipe team has taken this through the Test Kitchen and adjusted the amount of vinegar based on what's produced the most consistent results.

  10. Wanda
    This is delicious. I ate one before the garlic butter with peanut butter and pimento cheese (separately). Very good! could use as hot dog or hamburger bun in different shape. With the garlic butter added, yummy! We ate it with peel and eat shrimp and mussels in wine butter sauce. So good for dipping! Will make again!
    Reply: #211
  11. Crystal Pullen Team Diet Doctor

    This is delicious. I ate one before the garlic butter with peanut butter and pimento cheese (separately). Very good! could use as hot dog or hamburger bun in different shape. With the garlic butter added, yummy! We ate it with peel and eat shrimp and mussels in wine butter sauce. So good for dipping! Will make again!

    Great ideas!

  12. Cerys
    I made this and they turned out so burnt, even though I put them in for a bit less than the times recommended. It's a shame as both the bread and the garlic butter were really tasty by themselves, but I put the bread in for an extra 9 mins when the butter was on them and they were so burnt!
    Reply: #213
  13. Kristin Parker Team Diet Doctor

    I made this and they turned out so burnt, even though I put them in for a bit less than the times recommended. It's a shame as both the bread and the garlic butter were really tasty by themselves, but I put the bread in for an extra 9 mins when the butter was on them and they were so burnt!

    I'm sorry that this ended up burnt! If you have a convection oven, it may be necessary to lower the temperature as well as shorten the baking time.

  14. Martina
    When I made 10 piece batch and followed Kristin Parkers advice to add more vinegar, they were perfect, fluffy, just amazing. Even my husband didnt complain. Now I made 20 batch and followed Kristin advice again but they are flat and dense. I am using metric, is there perhaps some conversion problem? thank you, have a nice day!
  15. wplogin-360ceb5e-104c-41d7-a2ef-97e47d07a2a4
    I followed this recipe exactly, was very careful not to over mix the dough and try and get it looking as close to the video as possible, tapped the bread before i cut it to check it made a hollow sound and yet still when I cut into them the texture is gooey and sticky and not like real bread at all..what am I doing wrong here? It's such a shame as the butter was super tasty and the outside of the bread was perfect. It's just the inside that comes out stringy whenever I try to make a bread recipe with Psyllium Husk. PS yes I have double checked that I'm using husk powder too.
    Reply: #216
  16. Kristin Parker Team Diet Doctor

    I followed this recipe exactly, was very careful not to over mix the dough and try and get it looking as close to the video as possible, tapped the bread before i cut it to check it made a hollow sound and yet still when I cut into them the texture is gooey and sticky and not like real bread at all..what am I doing wrong here? It's such a shame as the butter was super tasty and the outside of the bread was perfect. It's just the inside that comes out stringy whenever I try to make a bread recipe with Psyllium Husk. PS yes I have double checked that I'm using husk powder too.

    You may try cooking them just a little bit longer. You can also prepare them in advance as they may finish cooking and setting up as they cool. You can slice and toast them before serving if you like.

  17. sahar
    made it 5 times but every time it didn't rise and in the middle its sticky. Any suggestions?
    Reply: #218
  18. Britta Patterson

    made it 5 times but every time it didn't rise and in the middle its sticky. Any suggestions?

    You might try making the breadsticks a bit smaller before putting them in the oven for a more thorough cook if the end result has been sticky. These won't rise much because there is no yeast or gluten (which makes bread airy), only baking powder.

  19. April
    The bread is great, but this elevates it the next level. I add 1/2 tblsp dried Italian herbs and 1 tblsp of grated Parmesan to the dough before I bake the rolls as I don’t have access to fresh parsley. Even my son, who won’t eat any bread that isn’t white sandwich loaf gobbled these down. Thanks for this brilliant idea!
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