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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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1,837 comments
The carb count can vary a great deal with different brands of almond flour and psyllium.
Unfortunately there is not a good substitute for psyllium in this recipe.
After shaping into 8 balls I pressed them into sesame seeds and baked them. They were perfect and delicious. I had also added a little more baking powder and some garlic powder to the dough initially.
I will make these often.
If you are not in the US, your tablespoon measuring spoon may not be the same as ours. It is better to go by weight whenever possible.
They came out looking like whole meal rolls and were of a lovely bready consistency - will definitely make again
Darlene - I would test out your baking powder and make sure it still fizzes (google how to test baking powder). Also, if the dough is still sticky, add a bit more almond flour and psyllium husk until it looks like it does in the video. Good luck and let me know how it goes.
Odd thing is the first batch I made were perfect but since then that's not the case.
I did start using egg whites in a carton instead of fresh egg whites do you think maybe that would make a difference.
Thank you for responding.
Much appreciated!
Darlene - I don't really know about the egg whites, but if you are so inclined, test it out with fresh egg whites. Also, have you changed the kind or texture of the almond flour? I used super fine almond flour on my successful batch, then I used hazelnut flour on my second batch (that's all I had). Hazelnut flour batch did not puff up. They are still tasty, BUT, not what I was looking for! Happy baking.
We have not tested this without coconut or almond flour. Rice flour is much too high carb.