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.

Troubleshooting

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.1 For more information, check out our low-carb baking guide.

Inspiration

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

 

More keto bread recipes

 

More

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204 comments

  1. Fredrik
    WOW, i really like the "print-out" button on top of the recepies.
  2. Marilyn White
    I would love to use many of these recipes. However, I am SEVERELY (LIFE THREATENING) allergic to EGGS. Many of the recipes call for eggs or egg products? It poses major problems trying to adapt recipes. Sometimes, there is no substitute for an egg. It just doesn't work the same. What do you suggest? Such as your oppsie bread...no substituting that? Help?
    Replies: #3, #42
  3. June
    I read it somewhere that egg can be substituted with Chia seeds. Maybe you can look into it?

    I would love to use many of these recipes. However, I am SEVERELY (LIFE THREATENING) allergic to EGGS. Many of the recipes call for eggs or egg products? It poses major problems trying to adapt recipes. Sometimes, there is no substitute for an egg. It just doesn't work the same. What do you suggest? Such as your oppsie bread...no substituting that? Help?

  4. Manuela, @keto_amazed
    I just made this and it is awesome! This is the perfect solution if you are looking for a toast or a crunchy bite.
    Thank you so much for sharing this recipe!
  5. 1 comment removed
  6. Eliza
    Any substitute for almond flour that would work (non-nut)?
  7. Irene
    This is my second time making this bread. Love it. Love this site. Thanks.
  8. Morgan
    Wow! This turned out great.
  9. 2 comments removed
  10. Yvonne James
    YVONNE

    Gee quite a few of these recipes just don't work, but I am still trying

  11. Nikki
    Hi, how do I convert your recipes to uk measures?
  12. Ann
    Would psyllium SEED powder work instead of husk?
    Replies: #14, #15, #16
  13. Kristin Berglund Team Diet Doctor

    Would psyllium SEED powder work instead of husk?

    Hi Ann!

    Unfortunately I don't think so but I haven't tried it. Please let us know how it worked out if you give it a go. Good luck!

  14. Geraldine Denise
    I'm in Brazil and I buy "Psyllium Flour" , it works and I'm sure that it's the seeds AND the husks ground up. It has a slightly gritty texture , but since it's the only way I can buy it I've got used to it.
    No-one here knows what Psyllium is for or even IS! They've even told me it's dangerous as it's known to be a laxative.

    Would psyllium SEED powder work instead of husk?

    Reply: #45
  15. Tanja
    I tried it and it works.
  16. Analees
    Could I use ground almonds in place of the almond flour?
    Reply: #21
  17. Kate B.
    These were so easy to make and so delicious! My husband said he liked them better than "regular" bread. The psyllium husk powder I used caused them to turn purple when baking (they looked just like purple potatoes) and then dark like pumpernickel bread when finished, but it didn't affect the flavor at all. I'm going to try freezing the leftovers and I'll definitely make these again, both as garlic bread and also as sandwich rolls.
    Reply: #19
  18. Karyn
    I just made a batch and they are a lovely shade of purple too :) Tastes great though!
  19. Zilka
    Hi.. Does anyone know how to make these without the vinegar? Mine had the taste of it, and it was horrible :( please help..
  20. Kristin Berglund Team Diet Doctor

    Could I use ground almonds in place of the almond flour?

    Hi Analees!

    Yes, you can, if you grind the almonds very finely. This can be done in a coffee or spice grinder. The meal should be finely ground when you're done.
    Good luck!

  21. Sarah
    Any sub for thee pysillium powder or if it's necessary?
  22. Samantha
    I m confused by the beginning of step number two. You boil the water and add it to the dry ingredients along with the vinegar, egg and then mix the dough up?
    Reply: #27
  23. Nikki B
    Fabulous recipe! Thanks so much!
  24. Kim Bayer
    What oven temp do you bake these at?
    Reply: #26
  25. Peter Biörck Team Diet Doctor
    Hi Kim !

    Turn your oven up to 425°F (225°C) and bake the garlic bread for 10-15 minutes, until golden brown.

    What oven temp do you bake these at?

  26. Kristin Berglund Team Diet Doctor

    I m confused by the beginning of step number two. You boil the water and add it to the dry ingredients along with the vinegar, egg and then mix the dough up?

    Hi Samantha!

    Exactly! You add the wet ingredients to the dry ones. Good luck!

  27. Wendy Elf
    I was really excited about this recipe, after trying some of the others and finding them delicious.
    However, when I came to make this 'garlic bread' the end results went in the bin.
    All ingredients measured out perfectly and mixed up great, but it all went downhill from there!
    The texture of the mixture really felt awful, like a kind of rubber goop..... but I formed it into roll shapes and popped them in the oven. I really didn't like the smell of the 'bread' cooking, and although the outside of the rolls looked tasty and bread like the insides were grey and still gooey. I cooked them for extra time but even so they still felt kinda wrong to me.

    However the good news is that I had made the garlic butter in readiness, and I can use it on tonights veg!

  28. Jin
    HIGHLY HIGHLY RECOMMEND!!!
  29. rose
    hi i have a question and a favour to ask . is it possible to know how many carbs in a serving and all other micros
  30. rose
    sorry i meant macro as in macronutrient
    Reply: #34
  31. Jenny Marie
    I love this recipe! Easy and I already tweeked it! Added fresh herbs and crushed garlic. It's really great! I would like to know how many net carbs per roll... anyone?
  32. Peter Biörck Team Diet Doctor
    Hi Jenny!

    If you hover your mouse over the symbol for "Ketogenic/Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.

    The amount of displayed carbs is net carbs (Total amount of carbs - fiber).

  33. Peter Biörck Team Diet Doctor
    Hi Rose!

    Macros: Se answer above.
    Micros: Sorry, they are not stated in the recipes.

    sorry i meant macro as in macronutrient

    sorry i meant macro as in macronutrient

  34. Matthew
    This is the second time I have tried the recipe. The rolls turn a purple-y color during baking and are still quite moist and gooey after 55 minutes in a 350 degree (F) oven. Is there some secret to these?
  35. Rym
    Hi, is the Psyllium husk powder a must, any subsititutes? I m nursing and my Dr said no to that
    Thanks
  36. Melissa
    Has anyone tried freezing the buns?
  37. Laura
    I made this tonight. I was a little sceptical because the dough seemed really wet, but they turned out great! Crisp on the outside and nice and tender inside. I am going to try to make a loaf with this recipe, like in the video. Yay! Bread I can eat!
  38. Lisa McClelland
    These were easy and delicious...!
    Love them!
  39. Kathy Williams
    i tried this several times and the inside wouldn't cook. it stayed gooey. What am I doing wrong???
  40. Big Dub
    Can someone please break down the carbs, fat & protein in grams?
    Any serving size.
    Thank you so much!
  41. Chiarascura88
    There is a vegan product called Egg Replacer by a company called Ener-G. It has 4g of carbs, without fiber, but I bet you could add fiber to this to offset. Anyway, you dissolve it in water to get the egg consistency. My husband and MIL are also allergic to eggs, so we've used this a lot. Haven't tried it for this recipe yet. My husband has also found that he is not allergic to quail or duck eggs, but only chicken eggs. Maybe that is something to look into as well?
  42. Gigi
    Is it possible to cut and freeze the rolls for easier prep later? Anything special I need to consider when defrosting? I'm planning to make these as part of my Thanksgiving dinner and want to get as much cooking done in the days before as possible. Thank you for your brilliant work!
    Reply: #54
  43. Coralie
    Hi, I've just made this recipe and it seems to have gone horribly wrong! The Buns would not crisp up and have gone a purple colour!! When cut open there is basically nothing inside so the bun is all a hollow shell. Any advice?
  44. Crisokr
    Geraldine Denise, soh se for na sua terrinha, porque em Sao Paulo tem psyllium em todas as lojas de produtos naturais, usa-se em todas as receitas que vao farinhas oleaginosas e eh claramente explicado que o psylium substitui o gluten e deixa a massa macia, da liga aa massa. Por favor nao generalize o Brasil por sua opiniao ou ignorancia. Nao fale em nome dos brasileiros. Obrigada.
  45. Shelley
    Re: "the inside wouldn't cook"
    " it stayed gooey"
    "gooey after 55 minutes in a 350°F
    "outside of the rolls looked tasty and bread-like the insides were grey and still gooey"
    My experience after 50 minutes at 350°F (175°C) was the same: Bread-like but gooey and grey so I put them back in the oven at 425°F (225°C) for 10-15 minutes and they were really crispy but still a slightly gooey interior.
    I wonder if an increase in temperature to 425°F right from the start would help.
    I really like the Soft Low-Carb Loaf of Bread so probably will not try this Keto Garlic Bread again.
  46. Tia K
    These were SO delicious!!!! I LOVE these!! I followed the recipe (almost) exactly (I added 2 Tablespoons of flaxseed)! Mixed the dry ingredients separately first (I also used a mixer to make sure I blended them well) and then slowly poured in the boiling water (because you know...it was boiling) and added the eggs and vinegar. These will definitely be my bread staple from now on. Hamburger buns, hot dog buns, egg sandwiches, ham and cheese sandwiches. I don't eat bread regularly anyhow, but when the mood hits, I have a MUCH better option now!

    One question I have though, how does everyone store these after they've been made?

  47. Christie
    Any idea why mine have gone purple?
    Reply: #49
  48. Peter Biörck Team Diet Doctor
    Hi Christie!

    Some brands of psyllium turn purple when baked - it doesn't affect the taste.

    Any idea why mine have gone purple?

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