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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.
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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.
Origin
This recipe is adapted from a bread recipe by Maria Emmerich. She has been experimenting for over a year to develop the perfect 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.
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1,407 comments
I keep my in the fridge because of eggs
They tase lovely but why did mine turn out purple?
Not like the recipe photo.🤣🤣
It likely has to do with the psyllium. Check out the troubleshooting tip under the recipe. In good news, they are still safe to eat!
You can use the drop down menu above the list of ingredients to change the serving size. If you change the 6 servings to a 5, it will call for 1c of almond flour and automatically scale all of the other ingredients as well.
We have not tested this recipe as a loaf.
Flax seed meal won't absorb moisture the same that psyllium fiber does.
They will not turn out the same if you use the whole egg.
It most likely has to do with the brand of almond flour or psyllium you are using. The Now brand psyllium is only 1g net carb per 1T serving. Here is our ingredient guide for these 2 ingredients.
Almond flour - https://www.dietdoctor.com/ingredients/almond-flour
Psyllium - https://www.dietdoctor.com/low-carb/guides/psyllium-husk
You can pulverize them if they are not in powder form.