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 (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 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.


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.


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


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  1. Parz

    How can i find out the proportions of fat/carbs/protein each recipe has?
    I noticed its avaliable in percentages but i want numbers so i can add them up.
    Also i cant find any information to say the weekly calorie/fat/protein intake.

  2. Carrie
    Is there a book with all this info and recipes?
    Reply: #53
  3. Peter Biörck Team Diet Doctor

    No, not yet.

    Is there a book with all this info and recipes?

  4. TheJonesHome
    Gigi, I tried refrigerating the dough overnight before baking and it worked fine :-)
    Then I tried freezing the dough in individual balls. I did let it thaw at room temp before baking and this worked fine as well. Hope this helps.
  5. Treva Miller
    Why is Pysllium in every recipe?
    Reply: #57
  6. 1 comment removed
  7. Peter Biörck Team Diet Doctor
    You can find some intresting info about LCHF-baking here:

    Why is Pysllium in every recipe?

  8. Chris
    I notice several questions same as mine--an alternative to almond flour, please?--are unanswered. IS there an alternative? I'm not allergic but I don't like the taste of almonds. Thank you!
    Reply: #97
  9. Allan
    Inquiring what the dl means in recipes
    Reply: #61
  10. Dana
    WOW, I made these for the first time yesterday and they were amazing! I cooked them in a stone cupcake pan for 40 minutes. Took each muffin out and turned over and cooked for another 10 minutes. Then cooled and sliced in half and put the garlic butter and baked for the remaining time. Because I used a muffin pan mine came out as little round garlic breads. They were so good. I gave one to seven people to taste and they all loved them. I shared the recipe with friends. THANKS for this amazing recipe!!!
  11. Angela
    dl = deciliter. 1 dl = 0.4 cup. or 100ml. I usually just flick the recipe back to US conversions and get the cup size.
  12. Zainab
    Im keen too adventure this!!!forgive my sillines but not sure if the egg whites should be beaten separately with vinegar before adding too dry with boiling water
  13. Amy
    I just tried this and it was so yum thank you!! Much better than cloud bread. I also tried putting a bit of shredded cheese on top and melted in the yum!!!! Thank you!!!
  14. y
  15. Sam
    Hi, was planning on making this later.. but I dont have any apple cider vinegar or white wine vinegar.. is that a problem ? Thanks !
  16. Trish
    So I've been making some of these breads, which are fairly good... but I live at high altitude.... and while the bread rises beautifully in the oven, it collapses once it's taken out to cool.

    Can you please provide the added ingredients/proportions to help mitigate?
    Thank you in advance!

    Reply: #75
  17. Jessica
    I made these for the first time. They puffed up beautifully. After baking for an hour I took them out. Tow of them were touching when I pulled them apart I discovered that they were hallow inside. What did I do wrong?
  18. Heather
    Certain psyllium brands turn purple when mixed with vinegar.
  19. Keith
    Thank you Heather! I had no idea about this, and thought it very strange when I opened the oven door ?
  20. Elizabeth
    I am very very allergic to Pysllium, what could I use instead? Thank-you:)
  21. Kendra
    Just curious, what is the purpose behind boiling the water?

    Mine are in the oven now, but I only had 1/4 cup of almond flour so I subbed homemade THM baking blend for the rest (almond flour, coconut flour, oat fiber, flax meal, and gluccie). My "buns" were very small, like 1/4 size of actual hot dog buns. So we'll see!

  22. Stephanie
    I wish I could post a photo of my purple garlic bread-- Not very appetizing to look at but the flavor and texture are excellent. I understand my psyllium powder does not play well with my white wine vinegar . . . I thought it might be recipe should have used baking soda rather than powder, but since the flavor and texture are good, I guess it must be my rascally psyllium husk powder brand . . .
  23. 1 comment removed
  24. Gord
    Mine were so wet I had to make muffins out of them which wasn't quite what I wanted. I double checked the measurements so I'm not sure what went wrong.
  25. Theresa
    You could try using cream of tartar in place of the baking powder. It can help and I hope it will at high altitude, also. Best of luck...
  26. Cammi
    I made these today and they came out great. The second part (when making the garlic bread) wouldn't have worked for me if I left 'em in that long at 425. (Mine were dark way before that). They're slightly "moister" than normal bread would be, so I'll dry them out for a bit in a low temp oven to help that out. I made 7 into hotdog bun shape and 3 into hamburger bun shape. The family will be having hamburgers for dinner tomorrow night!! (PS I followed the recipe exactly and had no issues-they looked so beautiful coming out of the oven)
  27. Bianca N.
    I just made these today and they were so good, even my husband who couldn't go without his high carb foods, absolutely loved it! Thank you!
  28. Ann
    I think this one should be called oopsie bread lol. It caved in and was hollow. Hubby enjoyed it and I'm on the fence. It's alright.
    Reply: #88
  29. mary
    Can someone tell me if I am reading this recipe correctly? It says to divide into 10 pieces, but on top it says servings for 20?? I figured ingredients with NOW raw Almond Flour and Whole Psyllium Husk- at 10 servings this would be 4 g of carbs per piece of bread.?
  30. Marissa
    I made these to do keto meatball subs and the result was fine. I might cook them a little longer next time. Like others have experienced, mine were hollow inside, though they were much thicker on the bottom than the top. They still tasted great and I used whole psyllium husks instead of powder. Still worked and didn't turn purple.
  31. Lili
    I made these today, came out delicious. I made a little meatball sub, yummy , thanks for the recipe
    So, after much calculations, these are the nutritional values I came up with for the garlic bread.
    These are per bun (ten buns):
    CALORIES: 87
    FAT: 6.9
    PROTEIN: 3.98
    NET CARBS: 1.25

    Hope these are correct. Please correct me if you have different nutritional values. I wish these came with the recipe

    The nutritional values are without the garlic butter, which I haven't used
  34. Leigh
    So can I have my (1 or 2) glass of wine a night as my carb.
    Reply: #86
  35. Ronalyn Hurley
    Help!! I cannot quit eating this garlic bread! It is so good; especially the pieces with less dough which are really crispy. I'm glad I live alone so I don't have to share, LOL!!
  36. Peter Biörck Team Diet Doctor
    Hi Leigh!

    You can have a glass of dry wine as a part of a LCHF-diet.

    So can I have my (1 or 2) glass of wine a night as my carb.

  37. Dana
    My 16 year old makes these all the time. They are delicious. If she can do it, I guess anyone can.
  38. Veronica R
    The same thing happened to me (and it seems a couple others). They looked great on the outside and were totally hollow inside. Followed the recipe to the letter so I don't know what happened.
  39. Lindsey
    My attempt turned purple/blue/grey colour too! Which brands of psyllium are you using?
  40. Quin
    Loved this hot from the oven but wasn't as keen on it once it had cooled. Can the dough be prepared and the refrigerated or frozen for future use so that I can always enjoy it freshly made?
  41. Nicole
    In Europe you don't get ground psyllium husk powder and stuff like that. I don't like the idea of online ordering unusual ingredients for tons of money. I totally disagree to eating some artificially created gene manipulated something we don't even know if it is actual food. So what is it?
  42. Ryan
    Love the recipes, but you need to fix the metric conversions. Flour and other dry goods are usually measured by weight, so "0.3 litres" of almond flour is just stupid. This should be expressed in grams.
  43. Sue
    Does this look like the picture or does it look purple??
  44. Christine
    can ground flax be used in place of the ground psyllium husk?
  45. Jenny
    I cant see the reply's to most of the questions on here which is a shame as I have a lot of the same questions
  46. Angela
    I am having a massive problem with the US measurements, I live in Australia. Can someone please help me. I mixed this recipe and it was VERY wet, so I added another 1/2 cup of almond flour to stiffen it up a bit. They have been baking for 30mins so far and not risen. I need help with the measurements please.
  47. Tess
    Comments like this really bug me. Diet Doctor doesn't have to provide these recipes, and neither is it their responsibility to provide you with substitutions. They are kind enough to freely share recipes that negate a lot of the effort of going keto, so keep in mind that any substitution will more than likely affect the nutrition information. If you want to change something, test it yourself.
  48. Jamile
    I made them today and it’s taking FOREVER to bake. I think it’s been like 2 hours already and it’s still raw inside. What did I do wrong? Also, it has a really strong baking soda taste... I’m sure I used the right proportions. I wish I had as great experience as you guys did.
    Reply: #104
  49. Greg
    You can make all the conversions using Google. For example, "1 cup in liters" or "2 lbs in kg"
  50. Michele B.
    Can I do this with Sunflower Seed Flour?
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