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

  • 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

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.

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How 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

  1. Kristin Parker Team Diet Doctor

    How many calories does each roll contain?

    You can see the full nutrition information in the Nutrition+ tab under the list of ingredients.

  2. Kendra
    We love these buns
    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.

    Reply: #1815
  3. Kirty
    I made these and they came out a purple colour. What did I do wrong
    Reply: #1842
  4. Sandra
    On the recipe you will see the word Nutrition in bold with a + sign next to it on the right. Click on the + to show the nutritional value.
  5. Karrie
    I replaced the almond flour with sunflower seed flour because I am allergic to tree nuts. These turned out perfect!
  6. Debra
    This recipe did not work at all for me. Dough came out like soup after I added the water!
  7. Bianca Southwick
    Did you end up using white vinegar? That’s all I have to.
  8. Lizelle Militar-Lontoc
    Yes, I tried Rice Vinegar and still came out great.
  9. Lizelle Militar-Lontoc

    Did you end up using white vinegar? That’s all I have to.

    I tried with white vinegar. Still came out good.

  10. Stephanie Bellis
    Oh my days
    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 😊😊😊

  11. Aiva
    It seems to me that conversion of one ingredients is not correct. 1 1/4 cup of almond flour is 120 gr, not 150 gr as it's staying at the recipe.
  12. Tina
    Every time I make something with almond flour I get a terrible inflammatory response in my GI tract. Is there an alternate recipe with coconut flour?
    Reply: #1813
  13. Kristin Parker Team Diet Doctor

    Every time I make something with almond flour I get a terrible inflammatory response in my GI tract. Is there an alternate recipe with coconut flour?

    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

  14. 1 comment removed
  15. Paula
    I used boiling water and they're completely purple. No idea why.
  16. Eos
    The weird thing is that these buns came out purple! The taste was neutral, no egginess whatsoever. They were ridiculously easy to prepare, even though they took a long time to cook. When they came out of the oven, the crust was nice and crispy, but it softened as they sat. The following day, I toasted them to restore that crispness. They’re rather moist, so I stored them in the fridge to keep them from getting moldy. This dough produces a fluffy bun, perfect to make burgers and sandwiches, dip in soft eggs or sop up some sauce/vinaigrette. This, however, is not the kind of bread one would eat for enjoyment (as a dense multigrain sourdough would be). That said, it’s great to have found an easy to-prepare replacement for the uses I mentioned, which significantly helps me avoid feeling deprived. I used the leftover egg yolks to make some chocolate mousse, but I’ll definitely try the béarnaise next time.
  17. Patricia
    The buns are wonderful!!!! l even accidently broke one yolk into the mix, so it was 2 whites and one whole egg, but they came out great. Would definately make again regularly. We made egg McMuffins out of them....delish..and froze the rest. Thank you for this valuable recipe.
  18. Jennifer
    Outside is gritty. Is that normal?
  19. jennifer
    can we process in a food processor prior to make it finer? i buy superfine almond flour and organic psyilium husk powder and i still have a sandy/gritty texture.
    Reply: #1822
  20. Erinn
    I have made these twice now, both times they end up "hollow". They look amazing and round from the outside but when I cut into them they are mostly air, with a soggy bottom. What should I change? I live at around 400 meters above sea level. I've been making them in batches of 12. Will try 6 next time. Any tips very welcome!
    Reply: #1823
  21. Andrea
    Made these for the first time and the brand of psyllium I have did turn the inside purple so I'm definitely going to try the brand you recommended. If I make a big batch of these how long will they stay fresh?
  22. Kristin Parker Team Diet Doctor

    can we process in a food processor prior to make it finer? i buy superfine almond flour and organic psyilium husk powder and i still have a sandy/gritty texture.

    You can try that!

  23. Kristin Parker Team Diet Doctor

    I have made these twice now, both times they end up "hollow". They look amazing and round from the outside but when I cut into them they are mostly air, with a soggy bottom. What should I change? I live at around 400 meters above sea level. I've been making them in batches of 12. Will try 6 next time. Any tips very welcome!

    You may be overmixing the dough.

  24. 1 comment removed
  25. Joyce Jackson
    What does the psyllium do and I have never seen it at Wal-mart
    Reply: #1826
  26. Kristin Parker Team Diet Doctor

    What does the psyllium do and I have never seen it at Wal-mart

    Psyllium gives the bread a chewy texture and pliability. You may be able to order it online if you can't find it locally.

  27. HeatherB
    We made these several times but today was the best. They came out very light and airy and held up perfectly to make cooked meat and cheese sliders. I ate two and had no desire for a third. That was a refreshing change for me as back in the real bread days, I never felt full and could definitely eat many more than that. I am going to play around with some herb seasonings next. I am happy to have these this holiday season. It will definitely help me stay on track.
  28. Kris
    Has anyone tried freezing them dough for baking later?
  29. Tamara
    These turned out just as expected. Thanks so much for sharing the recipe!
  30. Ajay
    I've just baked these . Tasted ok . However when hand mixing them the dough was to runny so I had to add more almond flour and pysill ym husk power. The buns broke up when cutting them open and looked soggy in the centre. I'm hoping my next batch will be better as they looked nothing like the photo.
    Reply: #1841
  31. Lucky Tandukar
    Can I use baking soda?
    Reply: #1832
  32. Kristie Sullivan, PhD Team Diet Doctor
    Baking soda needs an acid to activate such as vinegar or lemon juice.
  33. Keegan Bazuik
    Has anyone tried freezing these? I would love to make a big batch and have them on hand seeing as they take so long to bake.
  34. Julie Carpentier
    I did the buns recipe and they turned out really nice and delicious ! The only thing is that once I input my ingredients in carbmanager, it gives me 3.8 carbs per bun and not 2 , like you guys. The only thing I can figure out is the baking powder....mine is 1/4 tsp for 1 g.net carb.....for 4 tsp in the whole recipe....this add up fast and give me a total of 16 g. of net carbs extra....what do you think ?? In your calculation is your baking powder carb free ?? Thanks !
    Reply: #1835
  35. Kristin Parker Team Diet Doctor

    I did the buns recipe and they turned out really nice and delicious ! The only thing is that once I input my ingredients in carbmanager, it gives me 3.8 carbs per bun and not 2 , like you guys. The only thing I can figure out is the baking powder....mine is 1/4 tsp for 1 g.net carb.....for 4 tsp in the whole recipe....this add up fast and give me a total of 16 g. of net carbs extra....what do you think ?? In your calculation is your baking powder carb free ?? Thanks !

    Almond flour and psyllium can also vary in carb and fiber count by brand.

  36. Chantal
    Ok.. thé vidéo shows 8 buns.. but you show 6 buns in your recipe.. which is it? If I put 8 onces of boiling water it becomes watery? And my buns are very dense not airy at all. Can someone help me to know what to do? I use psyllium husk powder and very fine almond flour.. love the taste.. but not the texture... help?
    Reply: #1837
  37. Kristin Parker Team Diet Doctor

    Ok.. thé vidéo shows 8 buns.. but you show 6 buns in your recipe.. which is it? If I put 8 onces of boiling water it becomes watery? And my buns are very dense not airy at all. Can someone help me to know what to do? I use psyllium husk powder and very fine almond flour.. love the taste.. but not the texture... help?

    The recipe as written is designed to make 6 servings. If your buns are dense, make sure to not over mix the dough.

  38. June
    I made these and I loved the. Could you make these in a loaf pan.
  39. 1 comment removed
  40. Chaimom
    My husband is so happy I tried this recipe. Very easy to make. Taste like "real" rolls and we no longer feel deprived. Pretty perfect Keto recipe.
  41. Staci
    You have to mix them with the electric mixer. A handheld electric mixer or a big stand mixer. If you’re doing it right, the dough should get thick and sticky.

    And make sure you let them cool completely before you cut them open.
    Fresh out of the oven they are too moist.

  42. Staci
    Some varieties of psyllium husk do this, they’re perfectly safe to eat, it’s just a chemical reaction that chanted the color.
  43. Staci
    I love these and I make them all the time with two whole eggs instead of messing around with egg whites.

    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.

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