All keto recipes
Meals
Meal plans
Breakfasts
Bread
Desserts
Snacks
Drinks
Collections
All recipes
About keto
The keto bread
Ingredients
- 5 tbsp 5 tbsp (40 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
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl. Bring the water to a boil.
- 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.
- 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.
- 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.
- Serve with butter and toppings of your choice.
Get more
Start a free trial for further access to 100+ low-carb meal plans, the amazing meal planner tool and all low-carb cooking videos.
Start free trialHow 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
Diet Doctor will not benefit from your purchases. We do not show ads, use any affiliate links, sell products or take money from industry. Instead we're funded by the people, via our optional membership. Learn more ↩
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
1,914 comments
You may find this troubleshooting tip helpful.
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.
It is likely the psyllium. Check out the Troubleshooting tip under the recipe.
I am trying them right now with Ground flax seed instead of the psyllium husk; also added a bit of brewers yeast (as others have - so funny - we all seem to be on the same page...). Before I read any of the comments, I also found that the 'dough' was more like a pancake batter and thought woah! maybe the boiling water needed to be cooled down...anyway, I added another cup of almond flour and one more beaten egg white - for a slightly doughier dough.
Then I decided to put them into muffin tins because I figured they would more than likely spread as is. I brushed them with a bit of olive oil and topped with poppy seeds and 'dash' ( a mixture of seeds and spices).
My guess is that they will have to bake for about 30-40 minutes.
I am hoping they will turn out alright. I also let the 'dough' sit about 10-15 minutes before I put them in the oven - and later read also that someone else did that when making like break in a loaf pan. They do seem to be 'rising' somewhat ...so we will see what becomes of them....
Hmm, maybe the ingredients are not mixing well? Be sure everything is blended well before adding the boiling water.
They should not look doughy. Make sure they have hollow sound when you tap on the bottom. They may need to cook longer. Yes, they do best when allowed to rest. You can slice and toast them when ready to serve.