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

  • 13 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 240 ml water
  • 2 tsp 2 tsp cider vinegar
  • 3 3 egg whiteegg whites
  • 2 tbsp 2 tbsp sesame seeds (optional)
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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.

Recommended special equipment

Food mixer or an electric hand mixer

How many 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.

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

Why did my keto bread turn purple?

Do your buns end up with a slightly purple color? That can happen with some brands of psyllium husk. Try a different brand.

Is keto bread gluten-free?

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

What do you do with the leftover egg yolks?

Béarnaise sauce, of course! Check out our recipe for easy Béarnaise.

Customize your bread!

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?

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.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

2,556 comments

  1. Cristina
    Thanks for sharing, I mixed gluten free flour, almond flour, coconut flour, brown rice flour, ground flax 1/4 cup each and 1 tsp chia seed and 3 eggs, it's salty so next time I will put half of salt.
    Thank you again,
  2. Lisa Harris
    I'm so confused. I made this bread, and everything "seemed" to turn out fine. My husband enjoyed them, and I did too at first, but then I found them just a bit gritty, enough to turn me off to them. So I began to research psyllium husk vs. psyllium husk powder. I used the psyllium husk powder - looked like it was in a jar that you might buy in the medicinal aisle. Was that the wrong one? Does it still have the gritty texture if you grind psyllium husk yourself? I would love to be able to use this recipe . . . it was easy, turned out great, I just couldn't bear that little grittiness.
    Any suggestions? Advice?
    Replies: #2603, #2612
  3. Kristin Parker Team Diet Doctor

    I'm so confused. I made this bread, and everything "seemed" to turn out fine. My husband enjoyed them, and I did too at first, but then I found them just a bit gritty, enough to turn me off to them. So I began to research psyllium husk vs. psyllium husk powder. I used the psyllium husk powder - looked like it was in a jar that you might buy in the medicinal aisle. Was that the wrong one? Does it still have the gritty texture if you grind psyllium husk yourself? I would love to be able to use this recipe . . . it was easy, turned out great, I just couldn't bear that little grittiness.
    Any suggestions? Advice?

    The powder is what you want. Grittiness can come from psyllium or from almond flour. Try letting the mix rest for a minute before placing on the baking sheet. For almond flour, you want a blanched, super fine almond flour.

  4. April
    The first time I made these they were a disaster, so I read the comments and found that 1) I under mixed them and 2) I used husks not powdered psyllium. Tried again today and they were amazing! I now have hamburger buns, so excited!
    Reply: #2605
  5. Kristin Parker Team Diet Doctor

    The first time I made these they were a disaster, so I read the comments and found that 1) I under mixed them and 2) I used husks not powdered psyllium. Tried again today and they were amazing! I now have hamburger buns, so excited!

    Great news! I am glad that the comments were helpful in troubleshooting!

  6. Cheryl
    These came out great! The only issue I have is the slimey texture it has. Is there a way to get rid of that or is it the psyllium husk?
    Reply: #2611
  7. Martha
    Hi Elizabeth, I found the purple a bit off putting too and I remedied it by mistake!! I put 2 tsp bicarbonate of soda by mistake instead of baking powder and the rolls were brown not purple - and they were still well risen - but they did taste of bicarb which is not pleasant. However, next time I used 1 tsp bicarb and 1 tsp baking powder - and I believe the vinegar reacts with the bicarb to rise them anyhow - and they are not as purple at all - they are fine. I think you could use just bicarb except 2 tsp is too much and gives that unpleasant taste. Perhaps 1 tsp bicarb would be just fine and they would still rise well as long as you make sure you add at least 2 tsp vinegar to react with it for rising. Hope that helps - or maybe you have figured something out already. 😀
  8. Martha
    I love these rolls. A genius invention - whoever worked it out. I have to take psyllium husk anyhow for IBS and this is a great way to take it. I don't particularly like bread anyhow - I find it too stodgy and bloating - and I would think for anyone who needs to be gluten free - that this bread would be better than the usual dry hard dense gluten free bread. Very nutritionally rich too with protein and nuts and fibre - so light and fluffy but satisfying. Not a lot of trouble either really. I keep the egg yolks and make mayonnaise (pasturising them by gently heating first) because I don't like waste. Win win.
  9. Valerie
    For anyone baking at higher altitudes, I'm at about 5000 ft above sea level. I beat the egg whites until fluffy and bake these about 70 minutes but check at about 55-60 mins. Mine turn out pretty good considering I'm not really a great baker, but I follow the recipe and add on that extra time.
  10. 1 comment removed
  11. Kristin Parker Team Diet Doctor

    These came out great! The only issue I have is the slimey texture it has. Is there a way to get rid of that or is it the psyllium husk?

    If you feel they are slimy, they may not be fully cooked in the middle.

  12. Mick
    I have been making this recipe for three years. I use regular psyllium husk. I do not grind it. It works fine. Mick
  13. Renny
    I make this recipe weekly... im going to try it as a load next. It works fabulously. Prefer it to wheat bread and so does my whole family. Once you've mixed it, let the hot water do its trick and give it 5 mins before forming into buns
  14. Mel
    Would you recommend xanthan gum to improve the sticky consistency?
    Reply: #2615
  15. Kristin Parker Team Diet Doctor

    Would you recommend xanthan gum to improve the sticky consistency?

    When baked thoroughly, the rolls shouldn't be sticky inside.

  16. Judy L.
    These are delicious! I’ve been eating keto for a year and this is the best roll I’ve had since I started this journey! Thank you for the recipe and suggestions. Followed the recipe exactly as written🥰
  17. Megan
    I agree! They taste just like a tasty hot roll at a holiday table! Game changer!
  18. linda
    These continue to be the best low carb rolls of all.
  19. Cheryl
    I love this recipe. However sometimes they come out hollow inside and I have to cut the top off and just eat the bottom. What am I doing wrong?
    Reply: #2620
  20. Kristin Parker Team Diet Doctor

    I love this recipe. However sometimes they come out hollow inside and I have to cut the top off and just eat the bottom. What am I doing wrong?

    A hollow bun usually indicates the dough may have been over mixed.

  21. Lisa Ghaffari
    Almond flour is pretty pricey Can I use Keto 1.o bread and baking mix? It does have gluten but is low carb thanks
    Reply: #2623
  22. JenVoo
    Re hollow rolls - I get sometimes perfect, sometimes hollow (in which case I use the hollow half to stuff with guacamole 😉) but thanks for the advice to watch the over mixing…
  23. Kristin Parker Team Diet Doctor

    Almond flour is pretty pricey Can I use Keto 1.o bread and baking mix? It does have gluten but is low carb thanks

    We have not tested this recipe with any baking mixes.

  24. Ahmed
    Thanks for the recipe. It looks great and I can't wait to try it. I only have one question, can you please provide the macros for each bun?
    Reply: #2625
  25. Kristin Parker Team Diet Doctor

    Thanks for the recipe. It looks great and I can't wait to try it. I only have one question, can you please provide the macros for each bun?

    You can view the full nutrition information per serving by clicking on the Nutrition+ tab under the list of ingredients.

  26. Keith
    I keep getting hollow buns! Where am I going wrong?
    Reply: #2627
  27. Kristin Parker Team Diet Doctor

    I keep getting hollow buns! Where am I going wrong?

    Hollow buns usually means the dough was over mixed.

  28. Maggie
    Does anyone tried to make a bread, not buns? I'm wondering if the measurements will change (and how).
    Reply: #2630
  29. Ali Gambardella
    This is my all time favorite keto bun. I do variations and add a teaspoon of dehydrated onion and garlic to the hot water. Also add some ground flax and top with everything bagel seasoning. So good. And don’t overmix! I actually hand mix.
  30. Carol
    Did you try this as a loaf bread? I am wondering about baking time and maybe a lower temperature? Sometimes when I use this recipe for buns I either get burned outside or raw inside.

    I want to try this as a loaf bread but I suspect the temperature will need to be lower and slower cooking time. I would be interested to hear how your trials went making this as a loaf as well.

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