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)
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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.

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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.

More

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2,418 comments

  1. Bava Cohen
    Do they freeze well?
    Reply: #2453
  2. Marolyn
    Awesome recipe! If you guys are looking for more keto recipes I recommend you to go and get this free two books, they have like 200 keto recipes! I know one of the hardest part of this keto journey it's no to have enough recipes we truly like, so here it is: https://bit.ly/3lEvrzw
  3. Kerry Merritt Team Diet Doctor

    Do they freeze well?

    Yes, they do! You can thaw them and toast them!

  4. Nydia
    I just made them, but couldn't figure out the taste. I would like for them to have a more defined taste...any ideas of what else to add, perhaps spices? I think they would work well for sweet rolls too. They are very easy to make. Greeting from Mexico City!!
    Reply: #2455
  5. Kristin Parker Team Diet Doctor

    I just made them, but couldn't figure out the taste. I would like for them to have a more defined taste...any ideas of what else to add, perhaps spices? I think they would work well for sweet rolls too. They are very easy to make. Greeting from Mexico City!!

    I am not quite sure. What kind of taste do you think they're missing?

  6. Katia
    I’ve been on Keto for almost three years. I’ve tried many bread recipes but this is my all time favorite. I’ve made a batch every week for last 2 1/2 years and love it!!! Thank you!!!
    Reply: #2457
  7. Kerry Merritt Team Diet Doctor

    I’ve been on Keto for almost three years. I’ve tried many bread recipes but this is my all time favorite. I’ve made a batch every week for last 2 1/2 years and love it!!! Thank you!!!

    Awesome! So glad you love them!

  8. Chris
    Every time I try this recipe it looks like water. Half a cup of water might look like play dough but the full cup turns it liquid
    Reply: #2459
  9. Charlotte Zwart Team Diet Doctor

    Every time I try this recipe it looks like water. Half a cup of water might look like play dough but the full cup turns it liquid

    Did you bring the water to a boil? And did you add it while mixing? If it works better for the dough, you might as well add a bit less water.

  10. 1 comment removed
  11. Heather
    I have the same problem as Chris.. It is way to liquidy and is definitely not dough texture.. I had to try and use a cookie scoop to shape them...
    Reply: #2462
  12. Kristin Parker Team Diet Doctor

    I have the same problem as Chris.. It is way to liquidy and is definitely not dough texture.. I had to try and use a cookie scoop to shape them...

    Different brands of psyllium may absorb different amounts of water. You can start with half the amount of water and add more as needed if your brand doesn't seem to absorb the water well.

  13. Lubka
    Hi Judy, I know what you mean. I like the crust but really disliked the middle. But I made few alterations and they are honestly great. I used less psyllium, around 30 grams and added flax meal 20 grams. And then on top of all other ingredients I added 1 tablespoon of coconut flower and 1 tablespoon of hemp hearts. That made the middle more solid bread like and was nice and white. And also half of sachet of active dry yeast for flavour. You can then add herbs you like for flavour. I like caraway seeds and / or Italian herbs.
  14. Lubka
    I made these several times already and made few changes to the recipe. I liked the crust but really disliked the middle. But I made few alterations and they are honestly great. I used less psyllium, around 30 grams and added flax meal 20 grams. And then on top of all other ingredients I added 1 tablespoon of coconut flour and 1 tablespoon of hemp hearts. That made the middle more solid bread like and was nice and white. And also half of sachet of active dry yeast for flavour. You can then add herbs you like for flavour. I like caraway seeds and / or Italian herbs.
    Reply: #2465
  15. Kristin Parker Team Diet Doctor

    I made these several times already and made few changes to the recipe. I liked the crust but really disliked the middle. But I made few alterations and they are honestly great. I used less psyllium, around 30 grams and added flax meal 20 grams. And then on top of all other ingredients I added 1 tablespoon of coconut flour and 1 tablespoon of hemp hearts. That made the middle more solid bread like and was nice and white. And also half of sachet of active dry yeast for flavour. You can then add herbs you like for flavour. I like caraway seeds and / or Italian herbs.

    Thank you for sharing how you've personalized the recipe!

  16. Kyrstin
    I love this recipe- best replacement for bread I have come across, however since I've moved to the UK whenever I make them they behave so oddly in the oven. They bake and look right, but when opened the entire top of the bun is completely hollow with only the bottom 1/4" as the spongy "bread". While still edible this really limits its usage as bread- hard to make a sandwich with only the bottom part and a top that is fragile crust! (Though I did fill the hollow top with scrambled egg for a delicious bacon breakfast sandwich!)
    Has anyone else experienced this? Is there a fix for it?
    I'm not sure if it is the ingredients that are slightly different or what!
    Any suggestions would be appreciated!
  17. Kyrstin
    I love this recipe- best replacement for bread I have come across, however since I've moved to the UK whenever I make them they behave so oddly in the oven. They bake and look right, but when opened the entire top of the bun is completely hollow with only the bottom 1/4" as the spongy "bread". While still edible this really limits its usage as bread- hard to make a sandwich with only the bottom part and a top that is fragile crust! (Though I did fill the hollow top with scrambled egg for a delicious bacon breakfast sandwich!)
    Has anyone else experienced this? Is there a fix for it?
    I'm not sure if it is the ingredients that are slightly different or what!
    Any suggestions would be appreciated!
    (I accidentally reported my own post *face palm*- have duplicated it just in case!- I wanted to know what the "!" thing did!)
    Reply: #2468
  18. Charlotte Zwart Team Diet Doctor

    I love this recipe- best replacement for bread I have come across, however since I've moved to the UK whenever I make them they behave so oddly in the oven. They bake and look right, but when opened the entire top of the bun is completely hollow with only the bottom 1/4" as the spongy "bread". While still edible this really limits its usage as bread- hard to make a sandwich with only the bottom part and a top that is fragile crust! (Though I did fill the hollow top with scrambled egg for a delicious bacon breakfast sandwich!)
    Has anyone else experienced this? Is there a fix for it?
    I'm not sure if it is the ingredients that are slightly different or what!
    Any suggestions would be appreciated!
    (I accidentally reported my own post *face palm*- have duplicated it just in case!- I wanted to know what the "!" thing did!)

    That’s a quality of psyllium if you over mix it. It’s often best to stir the psyllium in by hand so that it isn’t over mixed.

  19. Kyrstin
    Hi Charlotte thanks for getting back to me! I actually don’t own a mechanical mixer- I mix everything by hand!
    Is there a specific approach I ought to be taking? Adding the psyllium after the water?
    Reply: #2470
  20. Kerry Merritt Team Diet Doctor

    Hi Charlotte thanks for getting back to me! I actually don’t own a mechanical mixer- I mix everything by hand!
    Is there a specific approach I ought to be taking? Adding the psyllium after the water?

    No, you will want to add the boiling water last. Just take care not to over mix the dough!

  21. Judy
    I used LUBKA's suggestions and let it set before I shaped the buns for 10 minutes, which is suggested for gluten free baking on many recipes. I also sliced the top before baking since there seemed to be problems with big holes. I forgot about them in the oven so they were over baked with a thick crust, but still very taste. Next time I'll shape them before I let them set.
    Reply: #2472
  22. Crystal Pullen Team Diet Doctor

    I used LUBKA's suggestions and let it set before I shaped the buns for 10 minutes, which is suggested for gluten free baking on many recipes. I also sliced the top before baking since there seemed to be problems with big holes. I forgot about them in the oven so they were over baked with a thick crust, but still very taste. Next time I'll shape them before I let them set.

    Thank you for sharing your experience and tips!

  23. Amanda
    I tried this recipe twice and baked it for way longer than the directions stated. However, my bread was raw in the middle both times. I even tried slicing the bread and it still didn't cook all the way through. I don't know what I'm doing wrong.
    Reply: #2474
  24. Kristin Parker Team Diet Doctor

    I tried this recipe twice and baked it for way longer than the directions stated. However, my bread was raw in the middle both times. I even tried slicing the bread and it still didn't cook all the way through. I don't know what I'm doing wrong.

    When I bake these, I bake them earlier in the day. After I pull them out of the oven, the inside seems to continue to bake/set as the bread cools. At time to serve the meal, I slice and toast the rolls as needed.

  25. 1 comment removed
  26. Amy
    Hi, This bread freezes very well. I don't know about anyone else but I found wetting my hands and making the balls annoying. The dough still stuck to my hands and I had to keep rewetting them. I even tried olive oil one time and had the same problem. So, I tried my Oxo Good Grips cookie dough/muffin batter scooper with the little metal flipper to make small dinner roll sized morsels. The dough did not stick to the scooper much at all, even with no water or oil. It made a perfect sized small dinner roll probably a quarter of the size of the 6/recipe sized ones. Maybe even a bit smaller because I average 18 rolls/recipe. The Oxo Good Grips scooper I use is this one: Oxo 40 (1 1/2 T.) Place the scoop in the dough, scrape it along the edge of your mixing bowl, then squeeze the handle, the flipper goes from one side to the other and the dough drops outs. Easy! If you wanted the bigger rolls, there are bigger sized Oxo scoopers out there. BTW, the scooper made the task go much faster if you want a whole bunch of little rolls instead of the 6/recipe.
    Reply: #2477
  27. Kristin Parker Team Diet Doctor

    Hi, This bread freezes very well. I don't know about anyone else but I found wetting my hands and making the balls annoying. The dough still stuck to my hands and I had to keep rewetting them. I even tried olive oil one time and had the same problem. So, I tried my Oxo Good Grips cookie dough/muffin batter scooper with the little metal flipper to make small dinner roll sized morsels. The dough did not stick to the scooper much at all, even with no water or oil. It made a perfect sized small dinner roll probably a quarter of the size of the 6/recipe sized ones. Maybe even a bit smaller because I average 18 rolls/recipe. The Oxo Good Grips scooper I use is this one: Oxo 40 (1 1/2 T.) Place the scoop in the dough, scrape it along the edge of your mixing bowl, then squeeze the handle, the flipper goes from one side to the other and the dough drops outs. Easy! If you wanted the bigger rolls, there are bigger sized Oxo scoopers out there. BTW, the scooper made the task go much faster if you want a whole bunch of little rolls instead of the 6/recipe.

    Thank you for sharing that tip!

  28. Gwenn
    I wish that you would have some keto bread recipes with gluten and yeast.
    Not everyone is gluten intolérant..... personally, i have never had problems digesting gluten and I'm glad that î was able to discover some keto bread recipes with gluten, on other sites, as this really makes a better bread
    Reply: #2483
  29. Diane
    Delicious and easy. Very very easy.
  30. Cathleen
    Just made these and the dough was incredibly wet, not like playdoh at all. I added a little extra almond flour to get them to hold together and baked for the full 60 min. Even after cooling they were way to wet in the center for me. Anybody have suggestions? I wasn't impressed.
    Reply: #2481
  31. Kristin Parker Team Diet Doctor

    Just made these and the dough was incredibly wet, not like playdoh at all. I added a little extra almond flour to get them to hold together and baked for the full 60 min. Even after cooling they were way to wet in the center for me. Anybody have suggestions? I wasn't impressed.

    Some brands of psyllium seem to not absorb water as well as others. To troubleshoot, you can start with adding half the amount of water and adding more as needed. Sometimes, letting the dough sit for a few minutes can also help with how much water is absorbed.

  32. Rosa villella
    I agree wth the people that say this rolls are slippery in the middle,if it's the phsylium causing this..what can we replace it wth?
    Replies: #2484, #2486
  33. Brigitte
    I wonder if the main reason for excluding gluten flours from these recipes is due to the fact that wheat (and other gluten-containing flours like rye, spelt, triticale, eikhorn and barley) cause a huge insulin spike.
    Reply: #2487
  34. Brigitte
    In my experience baking gluten-free breads over the years, a bread's sticky interior could be due to one or more of the following reasons: using psyllium husk FLAKES flakes when the recipe calls for psyllium husk POWDER - they absorb water differently (if you have flakes, you can still use them if you completely pulverize them in a coffee grinder first); too much hydration (try reducing the amount of water); not waiting for the bread to cool completely - most gluten-free free breads need to rest and cool thoroughly before being ready to eat).
  35. Brigitte
    I wonder if you could specify the size of the egg, or better yet, include the total weight of the three egg whites you used? This may make a difference in the final results for some people. For example, if your recipe called for Large eggs, and someone used Extra large eggs, their bread rolls might have very wet centers. In the US, the average weight of one egg, including the shell, yolk and its white varies by standardized size: Medium eggs weigh about 1.75 oz, Large eggs are about 2 oz, Extra-large 2.25 oz, Jumbo 2.5 oz. It's notable that the weight of their whites could also vary from one egg to another in the same box, as it is the total weight of the box of 12 eggs that ultimately differentiates the size and price. Each country has its own standardized sizes and minimum weights, and they don't match US standards exactly. To add to the confusion, due to evaporation, the older the egg, the less it weighs. Size matters!
    Reply: #2488
  36. Kristin Parker Team Diet Doctor

    I agree wth the people that say this rolls are slippery in the middle,if it's the phsylium causing this..what can we replace it wth?

    Some brands of psyllium seem to not absorb water as well as others. To troubleshoot, you can start with adding half the amount of water and adding more as needed. Sometimes, letting the dough sit for a few minutes can also help with how much water is absorbed.

  37. Kristin Parker Team Diet Doctor

    I wonder if the main reason for excluding gluten flours from these recipes is due to the fact that wheat (and other gluten-containing flours like rye, spelt, triticale, eikhorn and barley) cause a huge insulin spike.

    The grains are all on our list of ingredients to avoid because they are starchy and because of the carb count.
    https://www.dietdoctor.com/low-carb/ingredients-to-avoid

  38. Kristin Parker Team Diet Doctor

    I wonder if you could specify the size of the egg, or better yet, include the total weight of the three egg whites you used? This may make a difference in the final results for some people. For example, if your recipe called for Large eggs, and someone used Extra large eggs, their bread rolls might have very wet centers. In the US, the average weight of one egg, including the shell, yolk and its white varies by standardized size: Medium eggs weigh about 1.75 oz, Large eggs are about 2 oz, Extra-large 2.25 oz, Jumbo 2.5 oz. It's notable that the weight of their whites could also vary from one egg to another in the same box, as it is the total weight of the box of 12 eggs that ultimately differentiates the size and price. Each country has its own standardized sizes and minimum weights, and they don't match US standards exactly. To add to the confusion, due to evaporation, the older the egg, the less it weighs. Size matters!

    Standard recipe convention (not just Diet Doctor guidelines) call for large eggs. It's easier to adjust the amount of water used in each kitchen rather than getting into calling for fractional eggs.

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