The keto bread

The keto bread

Smear with butter, and you will think you are eating the real thing! Maria Emmerich's keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread — you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection…

The keto bread

Smear with butter, and you will think you are eating the real thing! Maria Emmerich's keto bread sports a pleasing crispy crust with a soft, moist center. It’s bread — you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection…
USMetric
6 servingservings

Ingredients

  • 5 tbsp 5 tbsp (50 g) ground psyllium husk powder
  • 1¼ cups 300 ml (150 g) almond flour
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 225 ml water
  • 2 tsp 2 tsp cider vinegar
  • 3 3 egg whiteegg whites
  • 2 tbsp 2 tbsp (20 g) sesame seeds (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix the dry ingredients in a large bowl. Bring the water to a boil.
  3. Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.
  4. Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.
  5. Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.
  6. Serve with butter and toppings of your choice.

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How much carbs does the keto bread contain?

The keto bread contains 2 net carbs per bun (a similar bun of regular bread may contain about 20 grams of carbs). This makes it a decent option on a ketogenic diet. Expand the nutrition tab above for the full nutrition facts.

Can I substitute ingredients?

In all baking, and especially in low-carb baking, the ingredients and amounts used are important. The eggs and ground psyllium husk are hard to replace in this recipe.

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.

For a different look and some crunch, sprinkle seeds on the buns before you pop them into the oven – poppy seeds, sesame seeds or why not some salt flakes and herbs?

Flavor your bread with your favorite seasoning to make them perfect for what ever you're serving them with. You can use garlic powder, crushed caraway seeds or your homemade bread seasoning.

Troubleshooting

Do your buns 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.

Is it gluten free?

The keto bread is 100% gluten free, just like all of our low-carb and keto recipes.

Origin

This recipe is adapted from a bread recipe by Maria Emmerich. She has been experimenting for over a year to develop the best keto bread recipe, and this is the result of her efforts.

Tip!

This recipe is so versatile and can be used in a number of ways. You can easily turn it into hot dog buns, hamburger buns or garlic bread.

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.

More

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2,105 comments

  1. 1 comment removed
  2. #ketomom
    Mine, i think i overmix. They are too airy inside and didn't turn brown.
    Replies: #2103, #2145
  3. Kristin Parker Team Diet Doctor

    Mine, i think i overmix. They are too airy inside and didn't turn brown.

    You may have overmixed them. Try just barely folding everything together with a spatula after you add the water.

  4. avgi_4
    Hi . Made them couple of times and thy are perfect every time but your measurements are wrong . 300 ml is not 150g
    150g is 150 ml thanks
    Reply: #2105
  5. Kristin Parker Team Diet Doctor

    Hi . Made them couple of times and thy are perfect every time but your measurements are wrong . 300 ml is not 150g
    150g is 150 ml thanks

    Grams and millilitres are not always a 1:1 measurement as some ingredients are denser/heavier than others. Grams is a measurement of weight while mililitres is a measurement of volume. 150ml feathers would weigh far less than 150ml sand.

  6. Viv Meade
    Make these today and they were yummy best keto bread I've yet to taste .....will be making again and again, thank you!
    Reply: #2107
  7. Kerry Merritt Team Diet Doctor

    Make these today and they were yummy best keto bread I've yet to taste .....will be making again and again, thank you!

    Great! So glad you enjoyed them!

  8. Niobe
    Amazing taste and, more importantly, the texture. So delicious! Mine did turn purple, I will order the psyllium you recommended.
    So happy I found this recipe.
  9. burgess.je0660
    Wow! Thanks for sharing this little gem!
    I made 8 buns and they are still a bit big for me.
    For sure I'll make them again but next time I'll make 10.
  10. annestiles
    The BEST recipe....I've been making it about twice a week since I found it. I try to make the single recipe into 9 small rolls. I think it is perfect. As I have to watch my sodium, I do not add any salt. My next experiment is to make 2 small pizzas out of it. Almost have it memorized ! Thank you very much.
    Anne
  11. Cynthia
    Great recipe ! Instead of buns I made a whole bread. And I used half of the water. Very happy to find this recipe.
    Reply: #2112
  12. Crystal Pullen Team Diet Doctor

    Great recipe ! Instead of buns I made a whole bread. And I used half of the water. Very happy to find this recipe.

    I am so glad you enjoyed it!

  13. Elif
    Hi, i replaced baking powder with baking soda and i forgot to diminish the amount of soda!! Mine buns are veery big and taste little bit soda:)) but still delicious , thanks for the recipe!
  14. sarai
    These have a very heavy taste that seems to override some delicate foods I put in them. Is there a tip or replacement to make them have less of a flavor? The size/consistency was great though!
    Reply: #2116
  15. Siphokazi
    Great recipe. I use these buns to make Keto Burgers and have them with keto soup. Love them with some sesame seeds. I always double the recipe them freeze them and make slightly larger ones. I just pop them in the air fryer before use. Thanks for the recipe.
  16. Kristin Parker Team Diet Doctor

    These have a very heavy taste that seems to override some delicate foods I put in them. Is there a tip or replacement to make them have less of a flavor? The size/consistency was great though!

    That may be tough to pinpoint. Different brands of psyllium may have stronger taste than others though.

  17. ozgedogan.ytu
    Hi,
    Can I replace psyllium husk with xanthan gum?
    Reply: #2118
  18. Crystal Pullen Team Diet Doctor

    Hi,
    Can I replace psyllium husk with xanthan gum?

    According to our psyllium husk guide, you may substitute 1 tsp of xanthan gum for 1 tbsp of psyllium husk powder. https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  19. Julie
    I found the dough came out quite soggy, but this may have been because of the extra large eggs I used for the egg whites. I added a little more almond flour.
    I found they were quite nice but even in an airtight container they went soft overnight. Is this supposed to happen?
    Reply: #2121
  20. Alan Murphy
    I tried this receipe for the first time, and I failed :( I mixed all the ingredients and measured them perfectly. On the outside they looked perfect, they had a fantastic rise. However, when i cut into them, they were like a balloon, the outside perfect, inside a small amount of stodge that looked like grated cheese at the bottom that was quite wet. Any ideas what I did wrong? I appreciate any feedback
    Reply: #2123
  21. Kerry Merritt Team Diet Doctor

    I found the dough came out quite soggy, but this may have been because of the extra large eggs I used for the egg whites. I added a little more almond flour.
    I found they were quite nice but even in an airtight container they went soft overnight. Is this supposed to happen?

    Using whole eggs certainly could have caused the problem with the sogginess. I usually store then in the refrigerator, and they don't go soft. You can just reheat them as needed.

  22. Kirsty
    I made these rolls today, following Maria's recipe exactly. I ordered my Psyllium Husk Powder from NKD Living via Amazon UK £8.99.
    They rose well and were fluffy texture - but they were very dark purple in colour inside! Nothing like the picture here!
    They also taste very strongly of mushrooms.
    Reply: #2124
  23. Kerry Merritt Team Diet Doctor

    I tried this receipe for the first time, and I failed :( I mixed all the ingredients and measured them perfectly. On the outside they looked perfect, they had a fantastic rise. However, when i cut into them, they were like a balloon, the outside perfect, inside a small amount of stodge that looked like grated cheese at the bottom that was quite wet. Any ideas what I did wrong? I appreciate any feedback

    So sorry they didn't work out! Sometimes over mixing the batter can cause that problem.

  24. Kerry Merritt Team Diet Doctor

    I made these rolls today, following Maria's recipe exactly. I ordered my Psyllium Husk Powder from NKD Living via Amazon UK £8.99.
    They rose well and were fluffy texture - but they were very dark purple in colour inside! Nothing like the picture here!
    They also taste very strongly of mushrooms.

    The purple color can happen with some brands of psyllium husk.

  25. Gigi
    What is being brushed on them before the sesame seeds? Somehow I missed this? Water? Egg/water? Thank you!
    Reply: #2128
  26. Tash
    How easily freezable are these? As in how long will they last if I make a master batch of 50 buns? Thank you!
    Reply: #2127
  27. Crystal Pullen Team Diet Doctor

    How easily freezable are these? As in how long will they last if I make a master batch of 50 buns? Thank you!

    These would be good frozen for up to 3 months.

  28. Crystal Pullen Team Diet Doctor

    What is being brushed on them before the sesame seeds? Somehow I missed this? Water? Egg/water? Thank you!

    It is just water :)

  29. Lesley Coull
    This 'bread' is absolutely amazing. I have been making it for over two years from this recipe and absolutely every time the bread turns out great. I use a hand whisk with ONE beater only. I mix the dry ingredients in a bowl . Then I add the two tea spoons cider vinegar to my measuring cup (one cup) and fill almost to the top with absolutely boiling water, add immediately to dry ingredients and whisk for a few moments. Then add the egg white and whisk for a few moments. I sometimes make eight buns - but prefer to make the dough into TWO large loaves which I cook for 1 hour and ten mins. I do not use a loaf pan - they go straight onto silicone and in oven. When cool, I slice like a loaf of bread and either keep in fridge then toast, or freeze and toast. Have saved my diet!! I have lost two stone on Keto
    Reply: #2130
  30. Kristin Parker Team Diet Doctor

    This 'bread' is absolutely amazing. I have been making it for over two years from this recipe and absolutely every time the bread turns out great. I use a hand whisk with ONE beater only. I mix the dry ingredients in a bowl . Then I add the two tea spoons cider vinegar to my measuring cup (one cup) and fill almost to the top with absolutely boiling water, add immediately to dry ingredients and whisk for a few moments. Then add the egg white and whisk for a few moments. I sometimes make eight buns - but prefer to make the dough into TWO large loaves which I cook for 1 hour and ten mins. I do not use a loaf pan - they go straight onto silicone and in oven. When cool, I slice like a loaf of bread and either keep in fridge then toast, or freeze and toast. Have saved my diet!! I have lost two stone on Keto

    Thank you for your feedback and congratulations on your success so far!

  31. Vanessa Blythe
    I used purified psyllium husk powder they’ve come out almost a burgundy colour 🤷🏻‍♀️Have I used the wrong psyllium husk
    Reply: #2132
  32. Kristin Parker Team Diet Doctor

    I used purified psyllium husk powder they’ve come out almost a burgundy colour 🤷🏻‍♀️Have I used the wrong psyllium husk

    Check out this Troubleshooting tip listed above.
    Troubleshooting
    Do your buns 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.

  33. Xiomara Leon
    I made this recipe today ,I measured my ingredients and watch the video to see the the steps to the recipe , in the video she make 8 rolls so I did , then I read on the ingredients lists is says is for 6 units 🤔😆any way this recipe is wonderful is the closest thing to real bread ,thank you
    Reply: #2134
  34. Crystal Pullen Team Diet Doctor

    I made this recipe today ,I measured my ingredients and watch the video to see the the steps to the recipe , in the video she make 8 rolls so I did , then I read on the ingredients lists is says is for 6 units 🤔😆any way this recipe is wonderful is the closest thing to real bread ,thank you

    I'm glad you enjoyed this one! More rolls from the batch means fewer carbs each, right? :) Bright side?

  35. Vicky boys
    Can you use almond meal.
    Reply: #2137
  36. truckabird
    Why have mine turned purple?
    Reply: #2138
  37. Kerry Merritt Team Diet Doctor

    Can you use almond meal.

    We haven't tested this with almond meal, but it should work the same. It may have a different texture, though.

  38. Kerry Merritt Team Diet Doctor

    Why have mine turned purple?

    That can happen with some brands of psyllium husk. It doesn't mean anything is wrong, and it doesn't affect the taste at all! If it bothers you, you may want to try another brand of psyllium husk powder.

  39. Carola
    I've made these a couple of times and love them - but mine never rise, what am I doing wrong?
    Reply: #2140
  40. Kerry Merritt Team Diet Doctor

    I've made these a couple of times and love them - but mine never rise, what am I doing wrong?

    It could possibly be over mixing, but also be sure you're using fresh baking powder.

  41. 1 comment removed
  42. earthtojai
    In case anyone is wondering...

    Yesterday I used this recipe to make two pizza bases. It worked! I used one less egg white, rolled out the dough on baking paper, neatened up the edges by hand. I brushed some olive oil over them and baked them at the same temperature as the recipe but for just 25 minutes they came out a light golden colour. A few hours later at dinner time, I put the toppings on, cooked them at a higher temp for as long as it took the cheese to melt (I didn't time it - probably about 10 mins).

    The flavour is not your usual pizza base flavour (but I found it fine and my husband really liked it) but I much preferred the texture to the other pizza base recipe I 've tried on here because I could slice the pizza and pick up a slice just like a 'normal' pizza and it was a 'bready' texture rather than a greasy texture, which was what I was hoping for. It was also really filling.

    Reply: #2143
  43. Crystal Pullen Team Diet Doctor

    In case anyone is wondering...
    Yesterday I used this recipe to make two pizza bases. It worked! I used one less egg white, rolled out the dough on baking paper, neatened up the edges by hand. I brushed some olive oil over them and baked them at the same temperature as the recipe but for just 25 minutes they came out a light golden colour. A few hours later at dinner time, I put the toppings on, cooked them at a higher temp for as long as it took the cheese to melt (I didn't time it - probably about 10 mins).
    The flavour is not your usual pizza base flavour (but I found it fine and my husband really liked it) but I much preferred the texture to the other pizza base recipe I 've tried on here because I could slice the pizza and pick up a slice just like a 'normal' pizza and it was a 'bready' texture rather than a greasy texture, which was what I was hoping for. It was also really filling.

    Awesome! I am so glad this worked for you! Thank you for sharing.

  44. JC
    I followed the recipe exactly with my set of American cups I bought from Amazon, but the dough was far too soggy and I had to add extra physillium. When I checked the cup, it says is 250ml. So one cup of water according to my cup is 250ml not 225, which could explain why it was soggy. Are cups meant to be 225mls?? Are my cups wrong?
    Reply: #2147
  45. JC
    Mine where all air inside too. Couldn't use them as rolls. I didn't over mix, I did exactly what the instructions said. I won't use the hand mixer next time, I'll just use a spatula!
  46. Melanie
    These are so good! I followed the recipe exactly and so happy with the results. Now want to make more to have on hand for hot dog buns, hamburger buns, a nice loaf....all the things!
    Reply: #2148
  47. Kerry Merritt Team Diet Doctor
    One cup equals 250ml. You could certainly try using a little less water to get a more doughy consistency.
  48. Kerry Merritt Team Diet Doctor

    These are so good! I followed the recipe exactly and so happy with the results. Now want to make more to have on hand for hot dog buns, hamburger buns, a nice loaf....all the things!

    Great! So glad you love them!

  49. Alice
    I tried to make it a loaf and it turned out flat and its very doughy like. Whyyy?
    Reply: #2150
  50. Crystal Pullen Team Diet Doctor

    I tried to make it a loaf and it turned out flat and its very doughy like. Whyyy?

    Is your baking powder within date? This recipe was designed to be baked as rolls with the temperature and time noted. A single loaf would require adjustments in temperature and time.

  51. Melissa
    These turned out so great! Best keto bread recipe I’ve tried. I love the short list of ingredients, which makes for fast prep time. Hardest part was waiting for them to bake!

    If I wanted to add some ground flaxseed meal, how much would you recommend? Or how would you adjust the recipe to include this?

    Reply: #2152
  52. Kristin Parker Team Diet Doctor

    These turned out so great! Best keto bread recipe I’ve tried. I love the short list of ingredients, which makes for fast prep time. Hardest part was waiting for them to bake!
    If I wanted to add some ground flaxseed meal, how much would you recommend? Or how would you adjust the recipe to include this?

    We have not tested this recipe with flaxseed meal. It would require an adjustment in the liquid amount as well.

  53. Chel
    Hi. Im allergic to Pysllium husk. What's an appropriate replacement please? Thank you
    Reply: #2154
  54. Kerry Merritt Team Diet Doctor

    Hi. Im allergic to Pysllium husk. What's an appropriate replacement please? Thank you

    Ground flax seeds or ground chia seeds can be used, as well as xanthan gum. Here's our substitution guide for more info! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...

  55. Tina
    I’m not sure what happened to my bread. I did substitute the husk and used the xanthum gum but reading through the comments this was ok to do. I absolutely followed the recipe to the letter other than as stated previously. Mine turned out like an “egg puff”. It puffed up, was completely hollow inside and had that soft, slick “eggy” taste. The outside was nice and crispy/toasty like. OMG! What in the world did I do wrong?
    Reply: #2156
  56. Kerry Merritt Team Diet Doctor

    I’m not sure what happened to my bread. I did substitute the husk and used the xanthum gum but reading through the comments this was ok to do. I absolutely followed the recipe to the letter other than as stated previously. Mine turned out like an “egg puff”. It puffed up, was completely hollow inside and had that soft, slick “eggy” taste. The outside was nice and crispy/toasty like. OMG! What in the world did I do wrong?

    So sorry to hear that, Tina! Sometimes over mixing the dough can cause that to happen.

  57. idigphilly
    I have baked these numerous times. I have found that adding a tablespoon of butter to the hot water helps the texture of the rolls. I also have found that the brand of psyllium husk I use makes a difference in the texture and airiness. I first used Whole Foods 365 Brand and loved them. I have tried two different brands and got the purple color that was mentioned plus lots of airiness and holes.
    Because I'm a Type 2 Diabetic with a very high sensitivity to carbs I have to count total carbs --- not net carbs. So, I make at least 8 rolls out of the recipe. I have also taken the rolls and sliced them very thin, then fry the slices in butter for a thin toast-like bread, and they seem to go much further this way.
    Reply: #2158
  58. Kerry Merritt Team Diet Doctor

    I have baked these numerous times. I have found that adding a tablespoon of butter to the hot water helps the texture of the rolls. I also have found that the brand of psyllium husk I use makes a difference in the texture and airiness. I first used Whole Foods 365 Brand and loved them. I have tried two different brands and got the purple color that was mentioned plus lots of airiness and holes.
    Because I'm a Type 2 Diabetic with a very high sensitivity to carbs I have to count total carbs --- not net carbs. So, I make at least 8 rolls out of the recipe. I have also taken the rolls and sliced them very thin, then fry the slices in butter for a thin toast-like bread, and they seem to go much further this way.

    Thanks for the tips!

  59. mariaconlon18
    I made them today .... very dark chocolate brown colour on the outside and purple on the inside 😆 they tasted good though. I am not know for my baking or cooking skills 😜 but I was very impressed with myself with how these turned out ☺️

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