The keto bread

The keto bread

Smear with butter, and you will think you are eating the real thing! This 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! This 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

  • 1¼ cups 300 ml (150 g) almond flour
  • 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp sea salt
  • 2 tsp 2 tsp cider vinegar
  • 1 cup 225 ml boiling water
  • 3 3 egg whiteegg whites
  • 2 tbsp 2 tbsp sesame seeds (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

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

Video

The keto bread

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. For more information, check out our low-carb baking guide.

Inspiration

This recipe is adapted from a bread recipe by Maria Emmerich.

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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796 Comments

  1. Yael
    Doesn’t make any sense. 150 g of this flour contain 27 grams of carbs. 27 devided by 6 (six servings) is 4.5g. How is it 2g according to the little green circle????
    Replies: #805, #821
  2. Luciene
    I Just made then I absolute love it. It is perfect! I use to make a type
    of brazilian keto bread but the taste of eggs would never go away but this bread here is just much better. Thank you!
    Reply: #818
  3. M Nykänen
    I just tried the receipt exactly as it’s. The bread was beautiful in the oven, it grew so big that started to crack. It really looks crunchy! I left it 65 minutes in the oven, but the final results was a big disappointment. It tasted eggy like a omelete of white eggs and it was like rubber. :-(
  4. Diana Long
    I made these today and this is, by far, the best recipe I've come across in 6 months of searching. Thank you so much!!!
  5. Santa
    If you just count the net carbs it works out as 2 net carbs per serving
  6. EMELIA
    I watched the video 3 times, so I thought I was ready to make them. I didn't have ground psyllium husk powder, so I substituted xanthan gum (1.1) My dough was very loose, so I had to put some more almond flour on top and bottom before I rolled them. They are in the oven at 350 right now. Hope they come out right.
  7. EMELIA
    Well I worried for nothing! I'm having one right now with slattered butter 2 net carbs and it is dine-o-mite! It is so yummy. Thanks so much for posting this recipe.
  8. Sandro
    I made these and forgot to add the egg whites. They turned out great, light airy and delicious. What do the egg whites add to this recipe?
  9. Hajnalka
    Hi! It happened with me last night too, and I got really frustrated as I'm a very well experienced Baker. So I gave an other go and they came out perfect. Here is what I did wrong in the first round:
    1:I used hand whisk tool not the mixer. So for second time my stand mixer was running low while I poured in the boiling water, then 30 sec mixing on setting 6.
    2: my oven was already pre heated but most likely not long enough. Be sure it is on the right temperature.
    3: first I placed the tray on the middle not on the lower rack, and I had it on for general baking.
    For second time I placed the tray on the lower rack, and I used the baking setting ( to help to rise the dough)
    I hope it helps! I gave a convection oven, I'm not sure what the trouble if you have traditional oven tho.
    Reply: #819
  10. Hajnalka
    Have not gave
  11. Sarah
    Can we refrigerate dough before baking?
  12. Stephen
    Anyone tried using this recipe as a pizza base?
  13. Penelope
    My almond flour is 5g of carbs per 2tbsp so if I follow this recipe it comes out to 8.3 carbs for each roll. Am I missing something?
  14. Penelope
    My almond flour is 5g of carbs per 2tbsp so if I follow this recipe it comes out to 8.3 carbs for each roll. Am I missing something?
  15. AndyT
    It’s net carbs people. 150g of almond is 25g total carbs, 15g is fibre which gives a net carb of 10g. 10g divide by 6 is approximately 1.67g per serving for just the almond flour.
  16. Monika
    How did yours turn out Deb? I have tried making the dough twice now and it is thin as water. Any help is appreciated!!
  17. Monika
    Anyone else having problems with the dough being thin like water? I have tried twice now with the same result and yes I followed the recipe to the letter.
  18. Felicia
    I’m allergic to Psyllium. Any recs?
  19. Beth Morrell
    were your's hollow? i made 3 batches and they were all hollow
  20. Beth Morrell
    i did mine exactly like you the second time, and for 3 batches they came out hollow... not sure why
  21. Louise
    I’ve done this twice now following the exact recipe and both times they say soggy and uncooked in the middle. I have had to cook these for over 2 hours and then the middle sort of disappears. Is one cup of water too much????
  22. Marlene K
    Subtract the fiber content from the carbs to get the net carbs. Psyllium husk powder is very high in fiber.
  23. Vinny
    wow, after not having bread for a while (couple months), i find these are gems! so tasty and soft! love em.
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