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.
20 servingservings


  • 1¼ cups 300 ml (150 g) almond flour
  • 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp sea salt
  • 2 tsp 2 tsp cider vinegar or white wine vinegar
  • 1 cup 225 ml boiling water
  • 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


Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.
  2. Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough, the consistency should resemble Play-Doh.
  3. Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them on the baking sheet to double in size.
  4. Bake on lower rack in oven for 40-50 minutes, they're done when you can hear a hollow sound when tapping the bottom of the bun.
  5. Make the garlic butter while the bread is baking. Mix all the ingredients together and put in the fridge.
  6. Take the buns out of the oven when they're done and leave to let cool. Take the garlic butter out of the fridge. When the buns are cooled, cut them in halves, using a serrated knife, and spread garlic butter on each half.
  7. Turn your oven up to 425°F (225°C) and bake the garlic bread for 10-15 minutes, until golden brown.


The keto bread


If you don't like almond flour or if you have an allergy, you can make this recipe with coconut flour instead. Substitute the amount of almond flour for a third as much of coconut flour and double the number of egg whites.

What do you do with the three leftover egg yolks? Béarnaise sauce, of course! Check out our recipes for Béarnaise sauce and chili-flavored Béarnaise sauce.


Do your breads end up with a slightly purple color? That can happen with some brands of psyllium husk. Try with another brand, like this one. For more information, check out our low-carb baking guide.


This recipe is adapted from an earlier bread recipe by Maria Emmerich.

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  1. ben
    man you need almond flour for alot of stuff but they don't sell it around here where i live only corn flour and some other ones with bleach or wheat and crap like that and only one of the supermarkets got coconut flour is that one good?
    Replies: #115, #129, #130
  2. JenayeL
    I added shredded Mozzarella cheese on each slice. Cheesy garlic yum!! Took a long time to bake, but once i sliced open, I baked a little more that way to cook the dough inside, then added the butter and cheese. Crispy cheesy garlic bread.
  3. Morph
    Maria's original recipe has slightly more than twice the amount of dry ingredients used in this recipe, but the exact same amount of water.

    Are you sure you're supposed to use 1 & 1/4th cups of water for this recipe? That seems like it's double what it should be.

    My dough came out super wet - like a slightly firmer Jell-O, and after baking them to a nice golden brown texture for 50 minutes, I broke one of them open and it was absolutely creamy wet and raw on the inside.

    I'm going to try this recipe again using 3/4ths of a cup of water and see if it comes out better.

    Reply: #124
  4. Morph
    I'm having the same problem as you. It's been an hour and 45 minutes and the bread is still raw on the inside.

    I think the recipe is messed up. If you look at the original recipe they credit for this, they use the same amount of water as this recipe, but TWICE the ingredients.

    I think it was an accidental oversight when copying the recipe. They more or less halved all the other ingredients except for the water, so the dough is too wet.

    I say try making it again, but cut the water down to 3/4th of a cup, which is exactly half the original recipe amount. You may also want to increase the almond flour to a full cup and a half, rather than 1 & 1/4th cups in order to truly match the original recipe proportions.

  5. Morph
    I made this and I HIGHLY recommend that you tweak the recipe ingredient amounts as follows:

    3/4th of a cup boiling water
    1 & 1/2 cups almond flour
    1/2 tsp of salt

    Otherwise the bread will be raw on the inside, even if you cook it for over 2 hours and it will be WAY too salty.

    They made a mistake when copying the original recipe and didn't half the ingredient amounts for the water and salt like they did the other ingredients..

    Reply: #120
  6. sarah
    Hi in general are all of the recipes carb counts, net carbs or total carbs? have the fiber already been deducted so it is net carbs thanks
    Reply: #107
  7. Peter Biörck Team Diet Doctor
    Hi Sarah!

    We use NET carbs,

    Hi in general are all of the recipes carb counts, net carbs or total carbs? have the fiber already been deducted so it is net carbs thanks

  8. briana
    I made these and they were so gross that I had to throw them away. There was no flavor to the bread at all. I'm thinking its just the almond flour? I've attempted to make chicken nuggets, fathead pizza, as well as Jamaican beef patties with almond flour, only to be disappointed every time. I thought that perhaps using the psyllium husk would make this recipe turn out pretty good because I have never used psyllium husk. I used all of the seasonings mentioned in the recipe and followed it precisely. Maybe I just dont like the taste of almond flour? In my opinion, everything that I've made using almond flour tastes really bland. I'm thinking its just one of those things that I just can't adopt to my palate.
  9. Michelle
    can I make these without egg? I'm cooking low carb vegan. Do you know if this will work with a flax seed egg as a substitute?
  10. Mike Smith
    One snack group that is not mentioned is seeds, pumpkin seeds are very high in fat and decent in protein and very low in carbs. Sunflower seeds are also good. I stick with the no salt variety.
  11. Eliz
    I followed Morph's advice and adjusted the recipe to 3/4 cup water, 1 1/2 cups almond flour and 1/2 tsp of salt. Used Now brand of Psyllium Husk Powder. Baked for about 1 hour. Looks like Pumpernickel bread. Is far better with the garlic butter or with cheese on it. Served it to family and guests and it was a hit! Really liked it. Served the leftover (with the garlic butter) the next day, and was great.
  12. Mep
    How long will this bread last in an sealed container?
  13. Robin
    I made this bread and it was absolutely delicious!! I LOVE it! Even had some of our guests that aren't gluten free that had second servings of it. My only issue with it is that it turned almost black, dark purple on the inside, lol. I panicked the first time I made it because I thought I had burnt it...nope! Just black bread. It was almost chewy on the outside and soft and fluffy on the inside. What exactly would make this turn this color? The pictures show beautiful tan colored bread, not weird black rolls, lol.
  14. Anneleen
    Can somebody explain to me why I need Psyllium powder in a lot of these recipes? What is the benefit?
    Reply: #116
  15. Vicky
    You can easily find all different flours online. Even has a large variety. Others are Amazon and
  16. Peter Biörck Team Diet Doctor
    Hi Anneleen!

    Psyllium husk is a binder that gives a bit of the structure that gluten otherwise provides.

    You can find some additional reading here:

    You could use this husk from Amazon:

    Hopefully you could avoid the purple color with that one. Please report here if that shouldn't be the case.

  17. Anneleen
    Thank you dr Biörck! I will read the article and hopefully can find a good product in my local dietary shop
  18. Jeanne
    This recipe was great! We loved them and will definitely make them again!
  19. Theresa
    So, the first time I made these, they came out fabulous but with the purple hue. I got the recommended Now brand of psillium husk powder and tried again but botched the recipe by adding too much water without realizing it. They were not purple but they didn't cook right. I caught my mistake and made them again with the right amount of water and according to the directions on the video. They came out purple again. Very strange, but I can live with purple ?
  20. Sienna
    Hi Morph, I followed your suggestions and my bread rolls turned out perfect!! I could give you a hug. Delicious. I really missed eating bread but with this substitute I won’t anymore. And they are tasty. Thank you, thank you from Australia ??
  21. Sienna
    Having made these folllowing Morphs suggestions (they are greats) how many of these can I eat per day? If I made 6 and ate all 6 would that be ok? Would that be 6 counts of carbs? If not, how many? Many thanks for any reply.
  22. Lynn Faulkner
    Should these be kept in a sealed container for a day or so, or in the fridge? Has anyone frozen them?
  23. Kirill
    How much is one cup, in milllilters?
  24. Barbara
    Morph, you misread the recipe, it calls from 1 1/4 cups of almond flour and only 1 cup of boiling water, I would try making them with the proper recipe and you will be happy! Hope this helps!
  25. Barbara
    Morph remember if you tweet the recipe your carb count will be different...
  26. Maria
    Made this with psyllium meal instead of powder and in a loaf pan. I doubled the almond flour to make up for the extra water. Baked for 75 min. No purple colour. Crunchy almost chewy outside and soft and yummy inside. Great warm with melted butter! Kids liked!
  27. Muamin
    "the consistency should resemble Play-Doh" -- what's Play-Doh?
  28. Ali
    I followed the recipe for 10 servings but added the water a little bit at a time so that it didn't get too wet and it looked perfect. Once I added the egg whites it was too wet again, on its way to pancake batter. But I just added another table spoon of flour and 1.5 tbsp of psyllium husks (i used whole husks, not powder) until it was the right play-doh consistency again. It was a little bit wetter than play doh but I was lazy and made the rolls and threw them in the oven. The 10 serving amount made 8 3" rolls. So tiny. BUT I baked them at 350 for 40 minutes and got them out, didn't wait for them to cool and cut one open. AMAZING. Fluffy, soft, not doughy at all. Cooled them, put the butter topping on and baked again at 425 for 5ish minutes. Just cut one open (they've been cooling for a short time) and still soft, a little crusty on the outside. Would make amazing burger buns.

    For all those having trouble, the key is egg WHITES only. Add the boiling water first a little bit at a time and don't get it too wet. Do like, half the amount of water called for first, let dough cool, then add egg whites and vinegar. If it's too dry, add a little more warm (not boiling) water. If it's too wet, add a bit more dry ingredients. Don't just throw the wet and dry together. I could find psyllium husk powder so i had whole husks, not sure how much of a difference that makes. Good luck!

  29. Dr. See
    Order it online from Amazon, probably cheaper also.
  30. Dee
    Ben, you can order almond flour and coconut flour on
    I live in a rural area, but the UPS delivers.
    Check out what you need at Amazon or Sams Club online.
    My nearest Sams Club is 1.5 hour's away, but Sams also delivers.
  31. Jorge Gustavo Aguilar
    Can psyllium husk powder be replaced for another ingredient?
  32. Jeannette
    Thanks for all the warnings on this recipe. I think ALL the recipes on this site are off on their measurements. I wonder if it is how they are converting to US measurements from metric? Some of them also list items by weight where we would measure by volume.
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