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

  • 1¼ cups 300 ml (150 g) almond flour
  • 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp sea salt
  • 2 tsp 2 tsp cider vinegar
  • 1 cup 225 ml boiling water
  • 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). Mix the dry ingredients in a large bowl.
  2. Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.
  3. Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
  4. Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.
  5. Serve with butter and toppings of your choice.

Video

The keto bread

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. For more information, check out our low-carb baking guide.

Origin

This recipe is adapted from a bread recipe by Maria Emmerich. She has been experimenting for over a year to develop the perfect 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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1,003 comments

  1. Maryann
    Make sure you’re oven is calibrated correctly.
  2. Marie Laframboise
    One more comment. This recipie is wonderful. I needed to put the oven. Up higher, from 10 to 20 degrees to get them to cook.. at least 60 minutes.
  3. Jessie
    I added extra 1 TBs of psyllium husk or flex seed powder and made it into 8 smaller buns instead of 6 buns. I also found it a bit saltier than I prefer.. so, I cut down the salt to 1/4 tsp. It Turned out great. Hope this helps
  4. Jane
    My 8-week keto treat - a revelation! Thx!
  5. Gail
    Don't waste those hollow crisp rolls, I too had a "disaster" bake but they make marvellous cups for a poached egg, or with little chopped bacon in bottom make a holder to bake an egg.
  6. Ariane
    Mine turned out just fine. After 60 minutes I turned the oven off and let the breads there for 10 more minutes. Then I took them out and put in a cooling rack. I believe this solves the gooey inside issue, because the first time I cut one of them (after the first 60 minutes in the oven) open it was a little bit gooey. Also I think I put in more water than I should, next time I'll weight the water to guarantee and I believe it will be perfect!
  7. Arlt
    I’ve made this a few times (and enjoyed the chocolate mousse and mayo from yolks).
    Found that the psyllium makes the unpleasant gooey feeling, wondering if flaxseed will work?
    Also beat the egg to meringue before mixing in to try and lighten.
  8. Gerry O
    You have got to use psyllium husk that's from India because it's a lighter colour, than other husks from around the world, I had this problem until I started using husk that came from India, hope this helps I use a brand called Sat-ISABGOL I buy it from my local Indian, Pakistani shop, but any brand will do the job

    I have done a lot of these buns, using FARM GIRL PSYLLIUM HUSK POWDER, it was the best. I can't find this anymore and I try the one recommend in this recipe,
    NOW PSYLLIUM HUSK POWDER, my bread taste the same, delicious, very good and very PURPLE. I don't mind the color, but it is not very normal anymore. Any sugestions?

  9. jenny
    Hello
    I just wish to share that all the keto breads are excellent and have not had any problems, they turn out super, mind you I follow the recipe right to the last word, with the exception, as Almond flour is very expensive here on Island of Mallorca, so I simply buy two 200g packets of natural unsalted almions blitz them into flour and I use these when making this bread, and blitzing ones own almonds is much cheaper also and more natural.

    These Rolls are just amazing, and turn out perfect every time. Today, I made a double batch ensuring I used exactly the same ingredients, and instead of making rolls, I made an oblong shape and put it into a bread tin i.e. I put oven paper inside he bread tin placed the dough and cooked for 60mins. I turned oven off and let cook in oven. I cut into 20 thickish slices and placed in freezer.

    The loaf came out wonderful too.

    Little tricks of the trade that may help if having problems....
    Did you know if one uses Baking powder more than 6 months old it looses its working power, so check your dates of baking powder.

    Also, my personal addition to the preparation. After the water has boiled I let it stand just to be off the boil it seems to make the dough more solid, also, I add the egg whites at the very last moment as this stops eggy taste, I note above some comments tasted eggy.

    Many may use a mixer, I am from the old school, I simply use a wooden spoon and hand, and truly it is just like real bread, no bubbles inside, bottom is well cooked and not soggy, the outer crust all over is crispy and inner is solid and firm, infact, I took photos and sent if to my friends, as I could believe how great it turned out.

    So thank you diet doctor for another great recipe, its great to think when wants to eat now and again bread not feel guilty as such low carb to enjoy with a great vintage cheddar and good glass of red vino.

    Reply: #1033
  10. Iva
    Mine turned out great! I mixed coconut and almond flour and they turned out really rich inside, but I don’t know does it have anything to do with flour mixture. They are a bit saltier and have some kind ‘mushroomy’ taste, probably because of psyllium husk, but as a substitute they are really close to real bread in terms of consistency and even taste.

    Is it ok to keep the dough in the fridge for one day? Beacuse I like them freshly baked so maybe I would like to bake them in two or three batches throughout two days...

  11. jenny
    Hello Iva

    You can freeze them wonderfully, just take when when required pop the bread rolls into hot oven for 5 mins, and just liked freshly baked.
    Doing one big batch just double he quantities works well and saves time and cooking expenses.

    Making the dough into a normal bread, freezes the same. Just let it cool completely, then slice it to the thickness desired, I prefer on the thick side, as goes well in the toaster. You get about 16 slices thick and 20 less thick up to you.

    I find the 0 carbs pysillium husks have not taste compared to the husks that have carbs some even 34g Yes, exactly, so be super careful to ensure you always choose the 0 carb husk which are normally more rustic.

    Hope this helps, agree wonderful recipe and mine turn out great always.

  12. Pamela Gussler
    Try running the psyllium husks thru the blender before using.
  13. Hannah Chynoweth
    can this recipe be made using a loaf pan to make a full loaf of bread and cut into bread slices? Or is this recipe best for bun style bread?
    Reply: #1014
  14. Kristin Parker Team Diet Doctor
    These are best as buns, but you can experiment with baking it as a loaf to see if you like it that way.
  15. Betty
    can you use psyllium fiber instead of the husk powder, I'm having trouble finding it.
    Reply: #1016
  16. Kristin Parker Team Diet Doctor

    can you use psyllium fiber instead of the husk powder, I'm having trouble finding it.

    You will want to run them through a blender or coffee grinder to make them into a powder.

  17. Colleen Doyle
    First time making the bread and the outside cooked but the inside was still gooey and the top half was hollow completely. What am i doing wrong. 60 mins wasn't long enough. Help!!
    Reply: #1018
  18. Kristin Parker Team Diet Doctor
    I saw this suggestion in a previous comment...
    Mine turned out just fine. After 60 minutes I turned the oven off and let the breads there for 10 more minutes. Then I took them out and put in a cooling rack. I believe this solves the gooey inside issue, because the first time I cut one of them (after the first 60 minutes in the oven) open it was a little bit gooey. Also I think I put in more water than I should, next time I'll weight the water to guarantee and I believe it will be perfect!
  19. Miguel
    I have been making these buns every week. Love them! Easy to make! I use a kitchen scale to measure the ingredients and that has worked for me. I back it for 60 mins each time, never burns.
  20. Mark
    To everyone who had a failed, stringy and hollow batch:

    I believe the metric conversion on this recipe is wrong. I have used half the water and added two table spoons of protein powder and the buns came out like in the pictures. I have also read comments saying adding coconut flour helped, which absorbs a lot of moisture, again making me believe there is way too much water used in the metric conversion.

    tldr;
    if you have hollow buns, half the water, add a bit more flour or protein

  21. Jorge
    The first time mine were gooey in the bottom and hollow on top. The 2nd time (today) I used half the water and flattened the dough a little when I put it on the baking sheet. They were perfect after one hour. Missing bread? Not me!
  22. Deirdre Dunne
    Measurements- USA cups or UK cups?
  23. Deirdre Dunne
    Oops just spotted the measurement options! Ignore last question!
  24. Gab
    Buns hollow on top?
    Holes in baking are caused by the release of carbon dioxide (CO2) during the baking process. In this recipe, the CO2 is released when the baking powder reacts with the water and also the ACW.
    Buns hollow on top are from too much CO2 being released. Try reducing or leaving out the ACW. I tried that and the buns came out perfectly. (The ACW speeds up the release of CO2).
    Also, not all baking powders are equal. In some areas, there are standards that dictate how much CO2 a baking powder must release (seriously, I'm not kidding about this...). If you remove the ACW and are still having problems, try reducing the amount of baking powder in 1/4 tsp. amounts.
  25. Gab
    I've been doing some tests, and here are my results...
    DON'T mix the psyllium husk powder with the hot water first, it just creates a hot, thick goop that you will have to throw out.
    Do put the salt in the hot water and then boil it in the microwave. Then add it to the mixed, dry ingredients.
    Reply: #1026
  26. Kristin Parker Team Diet Doctor
    The measurement is in US cups. If you don't have US sized measuring cups, you can use the toggle to switch to metric measurements.
  27. Anna
    Dang it. Tried making them 3 times but they never turn out right for me. Using step by step instructions, my dough is super runny.
    Reply: #1035
  28. John Smith
    Has anyone tried replacing the 5 Tbsp of psyllium powder with Acacia powder? If so, what were the results?

    I'd like to try this because the psyllium tends to give the buns an "off taste" so to speak, and I've been told that Acacia powder doesn't have that problem.

  29. Alka
    Hi diet doctor, I’m a bad baker, but this almond bread came out great. It felt really good to have some real bread.. Of course it was purple but what troubled me was the metallic taste when I bit the bread. What could it be?
    Reply: #1030
  30. Kristin Parker Team Diet Doctor
    Check for aluminum in your baking powder.
  31. deborah
    this keto buns recipe is way off...first off 1 cup of boiling water (is way too much) made it more like runny pudding than bread to bake...so needed to add double the amount of almond flour and even added some (1/2 cup) coconut flour (so was 3 cups of flour in total) i really ended up doubling the ingredients with one cup of boiling water) (these flours are very expensive where i live so this was very disappointing) also way too salty i ended up using 1/2 tsp salt and three cups of flour in the end also added 5 egg whites, double the cider vinegar and baking power, they are in the oven now, hoping for the best! Really disappointed
  32. Seagal
    I followed the recipe exactly and put it in a loaf pan - my bad, didn't cook long enough (60 min.), but sliced it in half and put in oven to dry out. We liked the flavor.

    A recipe on Amazon for the psyllium husk powder has the identical recipe but included coconut oil. I will try that the next time I make the buns (not loaf). I believe it was 1/4 c.

  33. smw
    Dont go by date. put 1/2 TSP into a bowl pour 1/4 Cup of boiling water over it. If it bubbled up a lot it is still active.
  34. Maria
    This was amazing! Thank you!!
    I added only 3/4 cup water because of some of the comments and they came out PERFECT!
  35. Maria
    I used 3/4 cups water and wasn't runny at all.
  36. Laura
    This recipe was SO WATERY! there’s no way a full cup of boiling water is right. We poured it in and it was like thick milk. I added at least double of the dry ingredients to balance it out. I have no idea if these will work.
  37. Susan
    This is absolutely wonderful. I made it for Thanksgiving. Stuffed the turkey with half, and kept the rest for our small family dinner. Can't wait to make it again!

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