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)
Serving
  • 6 tbsp 6 tbsp butter
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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.

Why has the nutritional information changed?

The nutritional information in this recipe was based on a high-fiber almond flour that we realized was difficult to purchase in some areas of the world. We decided to update it with a more common almond flour that is slightly higher in carbs. That’s why the carb amount in the video does not match the nutritional information in the recipe.

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💬 Have you tried this recipe?

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

2,653 comments

  1. Randi
    So flax, chia eggs wouldn't work?
    Reply: #2702
  2. Kerry Merritt Team Diet Doctor

    So flax, chia eggs wouldn't work?

    Unfortunately, those wouldn't be good substitutes here.

  3. Arnold Karr
    I haven’t tried this recipe but I know from past baking experience that sesame seeds will fall off baked goods if a binding agent is not applied before sprinkling. My go to for rolls is to brush with beaten egg or egg white before sprinkling the seeds on top. This may also answer the question about leftover yolks. Beaten egg yolk should work just fine.
  4. Corinna
    Yes, try this brand of powdered psyllium husk powder that is designed for baking!

    https://www.wholesomeyumfoods.com/shop/flours/psyllium-husk-powder/

  5. jessica
    These turned out great, and were so easy to make! They did turn out purple for me but I do not care. Now I am wondering if I could make them bigger so I could use them for a sandwich.
  6. Sharmane
    Love making these but my question is regarding measurements as the dry cup measure does not equate to the dry ounce measurements, quite a discrepancy, could you please clarify, thankyou
    Reply: #2707
  7. Kerry Merritt Team Diet Doctor

    Love making these but my question is regarding measurements as the dry cup measure does not equate to the dry ounce measurements, quite a discrepancy, could you please clarify, thankyou

    Hi, Sharmane! This is likely due to the difference between weight vs volume. Weight ounces are not the same as fluid ounces.

  8. John
    Did they change he recipe recently? Used to love making this but last batch came out very flat and soft and it was clear the dough was too “wet” when balling them up.
    Reply: #2709
  9. Kerry Merritt Team Diet Doctor

    Did they change he recipe recently? Used to love making this but last batch came out very flat and soft and it was clear the dough was too “wet” when balling them up.

    Hi, John! There haven't been any changes to this recipe. Sometimes under or overmixing can causes issues. You may also want to ensure the freshness of ingredients.

  10. Johnathan
    These are excellent, they puff up nicely just like a regular bun! I am wondering, how should I store these for the next couple of days? Would putting them in a plastic bag change the texture? Will they go stale if I just leave them out on the rack? Thanks!
    Reply: #2711
  11. Kristin Parker Team Diet Doctor

    These are excellent, they puff up nicely just like a regular bun! I am wondering, how should I store these for the next couple of days? Would putting them in a plastic bag change the texture? Will they go stale if I just leave them out on the rack? Thanks!

    They may go stale or mold if left at room temperature. You can store them in a sealed container in the refrigerator.

  12. Wendy
    Made this bread recipe today but a disaster. Mixture very runny. No way could I form buns so had to quickly line an oblong Pyrex dish, the only thing I could find that resembled a loaf tin and poured mixture into that. It’s cooked and looks OK but what it tastes like us another matter. What did I do wrong. I followed everything to the letter? Perhaps our heatwave here in the U.K. had something to do with it as another recipe, this time pizza, also turned out very runny for both crust and topping?
    Replies: #2713, #2727
  13. Kerry Merritt Team Diet Doctor

    Made this bread recipe today but a disaster. Mixture very runny. No way could I form buns so had to quickly line an oblong Pyrex dish, the only thing I could find that resembled a loaf tin and poured mixture into that. It’s cooked and looks OK but what it tastes like us another matter. What did I do wrong. I followed everything to the letter? Perhaps our heatwave here in the U.K. had something to do with it as another recipe, this time pizza, also turned out very runny for both crust and topping?

    Hi, Wendy! Sometimes under or overmixing can causes issues. You may also want to ensure the freshness of ingredients.

    Reply: #2726
  14. Kami
    Hello. I tried this recipe and my buns grew very nicely and the outside cane out crispy but the inside didn’t cook all the way through. I baked it for 50 min. Any suggestions as to why you think this happened?
    Kami
    Reply: #2715
  15. Kerry Merritt Team Diet Doctor

    Hello. I tried this recipe and my buns grew very nicely and the outside cane out crispy but the inside didn’t cook all the way through. I baked it for 50 min. Any suggestions as to why you think this happened?
    Kami

    Hi, Kami! As ovens can vary, sometimes the buns may need to cook a bit longer.

  16. Marjolein
    I love these buns and have made them several times. I wonder if I could replace the almond flour by sesame flour for a change?
    Reply: #2717
  17. Kerry Merritt Team Diet Doctor

    I love these buns and have made them several times. I wonder if I could replace the almond flour by sesame flour for a change?

    We haven't tried this with sesame flour, but the ingredients needed may vary, as different flours have different absorption rates.

  18. Cat Lee
    Lovely bread rolls. The crumb was gorgeous, texture spot on, and easy to make. They are more like a light brown bread than white, but they were delicious! We topped w/ Hemp seeds. Thank you.
  19. Melissa
    I have made these buns many times with the old recipe. Loved them! Will try the new recipe, but I have a question - has anyone tried making a "loaf" bread with this?
    Reply: #2720
  20. Kerry Merritt Team Diet Doctor

    I have made these buns many times with the old recipe. Loved them! Will try the new recipe, but I have a question - has anyone tried making a "loaf" bread with this?

    Hi, Melissa! We haven't made a loaf, but others have! Check out some of the previous comments here for more info!

  21. Peggy
    Made some today. Very nice texture. Nice flavor, but certainly not the same as bread made with wheat flour. Next time I will add some yeast to try to get a more ‘breadie’ taste.
  22. Gwenn
    I don't have any problem with gluten and, as gluten is not a carb but a protein, I would like to use it in my keto bread recipes but I cannot find any information on your site about it. I read your article on gluten but got no answer from it either.
    Reply: #2723
  23. Kerry Merritt Team Diet Doctor

    I don't have any problem with gluten and, as gluten is not a carb but a protein, I would like to use it in my keto bread recipes but I cannot find any information on your site about it. I read your article on gluten but got no answer from it either.

    Hi, Gwenn! Our recipes are all gluten free, so we don't provide info on adding gluten.

  24. Sara
    Ugh, I don’t know what went wrong, these did rise and looked similar to a roll but were spongy inside had a bad smell, were bitter, salty and dark purple in color.
    Reply: #2725
  25. Kerry Merritt Team Diet Doctor

    Ugh, I don’t know what went wrong, these did rise and looked similar to a roll but were spongy inside had a bad smell, were bitter, salty and dark purple in color.

    Hi, Sarah! As all ovens can vary, they may have needed to cook a bit longer. Regarding the purple color, that's very common with some brands of psyllium husk. It doesn't affect the flavor at all, but if the color bothers you, you can try another brand of psyllium.

  26. Shary
    Hi, the same thing happened to me when making them the first time. I reduced the water to a 1/4 cup and that fixed the problem. Also add the water a little at a time.
  27. Shary
    Hi, the same thing happened to me when making them the first time. I reduced the water to a 1/4 cup and that fixed the problem. Also add the water a little at a time.
  28. Candace Simoneau
    Yes the recipe definitely calls for to much water. Definitely don’t need a whole cup.

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