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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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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.
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1,798 comments
You can see the full nutrition information in the Nutrition+ tab under the list of ingredients.
The whole family
It’s our go to.
When I first started making them they would turn purple. I was using the hottest tap water. Last 2 times I made them I used boiled hot water and they aren’t purple anymore, same bag of Ingredients .
I like to use 1/4 cup of the dough for each bun and kinda flatten them out before I bake them as they puff up when they bake.
I tried with white vinegar. Still came out good.
Straight out of the oven slathered in butter and mushroom & cabbage soup
Sounds bad but tasted great
Great slightly toasted also
Making batch 2 now 😊😊😊
We have not tested this recipe with alternatives for the almond flour. Here is our collection of bread recipes you may find helpful.
https://www.dietdoctor.com/low-carb/keto/recipes/bread
You can try that!
You may be overmixing the dough.
Psyllium gives the bread a chewy texture and pliability. You may be able to order it online if you can't find it locally.
Almond flour and psyllium can also vary in carb and fiber count by brand.
The recipe as written is designed to make 6 servings. If your buns are dense, make sure to not over mix the dough.
And make sure you let them cool completely before you cut them open.
Fresh out of the oven they are too moist.
Tips: Electric mixer. I don’t think you could do this by hand. And let them cool completely before you cut into them. The texture will be much less moist.
But i wondered if the salt could be reduced. Or if it would break the chemistry of the rolls.