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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…
June 9 2016 recipe by , photo by , nutritional review by in Recipes, 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…
USMetric
6 servingservings

Ingredients

  • 1⁄3 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!
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2,621 comments

  1. 2651
    Reply to comment #2649 by Matt W
    Kerry Merritt Team Diet Doctor
    January 24

    Can anyone post a brand of powdered psyllium husk that does not cause the purple coloring?

    I've had good luck with the NOW brand.

  2. 2652
    Debra
    January 26
    I've been wanting to make these but could not find psyllium fiber in the stores. I finally found psyllium whole husk fiber and made two batches; one with almond fine flour and the other with almond flour with the skin -- both batches were hearty and delicious!! Loving the 'crust' bottom and the soft airy insides (you just don't get this with the microwaved one-minute bread). This is a game changer for me.
    Thank you so very much!! 🙌🏻
  3. 2653
    Shelly
    January 29
    This is my first time reviewing a recipe because I have enjoyed these buns so much over the past few weeks! The first time I made them I used coconut flour because that's all I had. I found myself adding more water than the recipe called for because coconut flour is so dry. They still came out really dry and not that good. The second time, I used finely ground almond flour and they came out perfect. Now, I only use almond flour, and of course the psyllium powder, and it seems like they get better each time I make them. Crispy on the outside and soft and fluffy on the inside. I do find that I have to bake them a litter longer to get rid of any sticky texture from the psyllium, but it seems like it's hard to over-bake them. The sesame seeds really make them extra delicious and nutty. They are excellent with ghee. I eat very low carb and its challenging to get enough fiber each day, so these are the perfect addition to my diet. Thank you very much🌹!
    Reply: #2656
  4. 2654
    Diana
    January 30
    Thank you for this recipe! It is wonderful to be able to have crunchy crust and fluffy warm buns again!
  5. 2655
    SD
    January 30
    Hands down THE BEST keto bread recipe there is. Tastes exactly like regular whole wheat bread and is so so satisfying! Thank you for this!
  6. 2656
    Reply to comment #2653 by Shelly
    Kristin Parker Team Diet Doctor
    January 31

    This is my first time reviewing a recipe because I have enjoyed these buns so much over the past few weeks! The first time I made them I used coconut flour because that's all I had. I found myself adding more water than the recipe called for because coconut flour is so dry. They still came out really dry and not that good. The second time, I used finely ground almond flour and they came out perfect. Now, I only use almond flour, and of course the psyllium powder, and it seems like they get better each time I make them. Crispy on the outside and soft and fluffy on the inside. I do find that I have to bake them a litter longer to get rid of any sticky texture from the psyllium, but it seems like it's hard to over-bake them. The sesame seeds really make them extra delicious and nutty. They are excellent with ghee. I eat very low carb and its challenging to get enough fiber each day, so these are the perfect addition to my diet. Thank you very much🌹!

    Thank you for your feedback! Yes, coconut flour and almond flour definitely work very differently in baked goods. The buns seem to do well when they finish cooking through as they cool, and then you can slice and toast them for even better texture.

  7. 2657
    Reply to comment #2639 by Iris
    Fiona
    February 2
    Yes I always use egg whites from a carton for mine & they turn out lovely.
    Reply: #2687
  8. 2658
    Reply to comment #2608 by Martha
    Noelia
    February 12
    Hi - tried this a few times now and we live it; but always tried to do it as a bread rather than buns and it never raises. I am not sure what I’m doing wrong.. it seems to raise (the top bit does actually) but when I cut into it it’s just a huge hole and all the bread is still only at the bottom not even wide enough to be a proper slice of bread (which is also so dense!)

    Any idea what I might be doing wrong that’s making it not raise ?

    Reply: #2660
  9. 2659
    Denise
    February 13
    My little buns never baked after 1 hour and more. You have solution ?
    Replies: #2661, #2678
  10. 2660
    Reply to comment #2658 by Noelia
    Kerry Merritt Team Diet Doctor
    February 14

    Hi - tried this a few times now and we live it; but always tried to do it as a bread rather than buns and it never raises. I am not sure what I’m doing wrong.. it seems to raise (the top bit does actually) but when I cut into it it’s just a huge hole and all the bread is still only at the bottom not even wide enough to be a proper slice of bread (which is also so dense!)
    Any idea what I might be doing wrong that’s making it not raise ?

    Hi, Noelia! Empty or hollow bread is usually a sign of overmixing the batter.

  11. 2661
    Reply to comment #2659 by Denise
    Kerry Merritt Team Diet Doctor
    February 14

    My little buns never baked after 1 hour and more. You have solution ?

    Hi, Denise! As all ovens are different, yours may require a bit more time.

  12. 2662
    Alicia
    February 17
    Thank you so much for this recipe. The best ever!!!!
    Reply: #2663
  13. 2663
    Reply to comment #2662 by Alicia
    Kerry Merritt Team Diet Doctor
    February 17

    Thank you so much for this recipe. The best ever!!!!

    So glad it works well for you, Alicia!

  14. 2664
    Terri
    February 20
    Recipe says 1 1/4 cups almond flour is (5OZ). ??? 1 1/4 cups is 10 OZ
    Also baking is more like 1 1/2 hours
    Reply: #2666
  15. 2665
    Carma
    February 21
    Excellent! I followed recipe exactly down to cooking time. They are so satisfying, look great just like a sesame bun and taste delicious. I just made an egg salad sandwich with one half (I ate the other half right out of the oven with butter...yum!) This will work for my bread. Thanks!
  16. 2666
    Reply to comment #2664 by Terri
    Kerry Merritt Team Diet Doctor
    February 21

    Recipe says 1 1/4 cups almond flour is (5OZ). ??? 1 1/4 cups is 10 OZ
    Also baking is more like 1 1/2 hours

    Hi, Terri! Dry ingredients are measured by weight, so the ounces will differ from fluid ounces. As many ovens cook differently, some extra cooking time may be needed for some.

  17. 2667
    Dave
    February 23
    I attempted to make this recipe for the first time and measured out the ingredients to the recipe but unfortunately the middle of the rolls where still not cooked properly after an hour and a quarter of cooking.although the outsides were cooked and crisp .so what have i done wrong
    Reply: #2669
  18. 2668
    Nixter
    February 23
    Tried these today for the first time. They tasted great and a lovely bread texture. They were a bit gritty on the outside (didn’t use sesame seeds), but I did use ground almonds as Tesco don’t stock almond flour for delivery.
    I might add cinnamon & ginger next time to get more of a currant bun flavour.
  19. 2669
    Reply to comment #2667 by Dave
    Kerry Merritt Team Diet Doctor
    February 23

    I attempted to make this recipe for the first time and measured out the ingredients to the recipe but unfortunately the middle of the rolls where still not cooked properly after an hour and a quarter of cooking.although the outsides were cooked and crisp .so what have i done wrong

    Hi, Dave! As all ovens are a bit different, they may need to cook a little longer.

  20. 2670
    Me
    February 26
    I can no longer change the recipe size (from serves 6 to serves 12, for example) without logging in. Keep getting a popup to sign in. Is that actually intentional?
    Replies: #2672, #2680
  21. 2671
    AJ
    February 27
    I made these following the recipe exactly using the metric weights. Based on the ingredients, size of rolls and oven temperature, I couldn’t believe that they could possibly need an hour to cook. I checked at 30 mins, gave them another 10 mins and then because the recipe said an hour, gave them another 5 mins. They were perfectly cooked, anything more and they’d have been had crispy balls.
  22. 2672
    Reply to comment #2670 by Me
    Kerry Merritt Team Diet Doctor
    February 28

    I can no longer change the recipe size (from serves 6 to serves 12, for example) without logging in. Keep getting a popup to sign in. Is that actually intentional?

    This feature is now a DD+ benefit. If you're not a member yet, you can sign up for a free month if you'd like to access it! https://www.dietdoctor.com/new-member

  23. 2673
    Sheila
    March 4
    I made these last night and they turned out great! I will definitely make again and again. Thank you.
    Reply: #2674
  24. 2674
    Reply to comment #2673 by Sheila
    Kerry Merritt Team Diet Doctor
    March 4

    I made these last night and they turned out great! I will definitely make again and again. Thank you.

    So glad they worked well for you, Sheila!

  25. 2675
    Terry
    March 5
    These turnout really well for me. I have a question though: I want to bake these in a regular bread pan. Has anyone tried this? What adjustments need to be made to the baking temperature and/or time?
  26. 2676
    Jerry
    March 8
    Can you substitute psyllium husk power to xanthan gum?
    Reply: #2677
  27. 2677
    Reply to comment #2676 by Jerry
    Kristin Parker Team Diet Doctor
    March 8

    Can you substitute psyllium husk power to xanthan gum?

    There is not a good substitute for psyllium in this recipe. Xanthan gum reacts very differently in baked goods.

  28. 2678
    Reply to comment #2659 by Denise
    BAKHTIAR NORA
    March 10
    Bonjour, je suis française et j ai beaucoup de difficultés avec les mesures OZ indiquées dans la recette,
    la texture ne correspond pas du tout à la vidéo
    pouvons nous avoir des mesures en grammes ?
    merci
    Reply: #2679
  29. 2679
    Reply to comment #2678 by BAKHTIAR NORA
    Kerry Merritt Team Diet Doctor
    March 10

    Bonjour, je suis française et j ai beaucoup de difficultés avec les mesures OZ indiquées dans la recette,
    la texture ne correspond pas du tout à la vidéo
    pouvons nous avoir des mesures en grammes ?
    merci

    Bonjour! Vous pouvez ajuster les mesures en métrique en utilisant le bouton à bascule vert au-dessus de la liste des ingrédients. J'espère que cela t'aides!

  30. 2680
    Reply to comment #2670 by Me
    Lex
    March 15
    I don't have an account at all, but I have always been able to change the serving number anyway; until today. Now it prompts me to get a premium account so I think they changed that to a premium feature. Annoying, but not worth paying for an account.

    I can no longer change the recipe size (from serves 6 to serves 12, for example) without logging in. Keep getting a popup to sign in. Is that actually intentional?

  31. 2681
    Ren
    March 16
    I have tried this recipe for my son... he absolutely loves them. But questions... How long do they keep? Can you freeze them?
    Reply: #2682
  32. 2682
    Reply to comment #2681 by Ren
    Kristin Parker Team Diet Doctor
    March 16

    I have tried this recipe for my son... he absolutely loves them. But questions... How long do they keep? Can you freeze them?

    Most recipes without preservatives like this are good for up to 5 days in the refrigerator and yes, they will freeze.

  33. 2683
    JENNY IN MALLORCA
    March 17
    WOW,WOW AND WOW, what else can be said for this fantastic substitute for bread lovers who cannot at Bread, I have not eaten my beloved bread for 5 years now since diagnosed pre diabetes, and I eat only this incredible recipe which using the ingredients as stated and dont change thing, the bread rises well, is crunchy exterior and firm solid texture inside.

    I use the ingredients for the bread rolls and I simply DOUBLE the ingredients if I wish to bake a loaf of bread i.e. Put the dough mixture into an oblong dish, and when bread cooked, sliced thinly you get about 21 slices of bread, yummie....

    This recipe has saved my life, as I miss bread so much, and been able to make and eat this bread without guilt is wonderful.

    If I dont have almond flour in store cupboard, I can happily confirm without doubt, the recipe works just as well, without Almond flour, I purchase two packets of 250gm natural almonds with skin on, blitz them in the blender, until a flour consistency, and use instead of actual almond bought flour, and bonus on top almonds blitzed worked out cheaper than almond flour itself which here in Mallorca spain can be super expensive.

    thank you Diet Doctor.

    Reply: #2684
  34. 2684
    Reply to comment #2683 by JENNY IN MALLORCA
    Kerry Merritt Team Diet Doctor
    March 17

    WOW,WOW AND WOW, what else can be said for this fantastic substitute for bread lovers who cannot at Bread, I have not eaten my beloved bread for 5 years now since diagnosed pre diabetes, and I eat only this incredible recipe which using the ingredients as stated and dont change thing, the bread rises well, is crunchy exterior and firm solid texture inside.
    I use the ingredients for the bread rolls and I simply DOUBLE the ingredients if I wish to bake a loaf of bread i.e. Put the dough mixture into an oblong dish, and when bread cooked, sliced thinly you get about 21 slices of bread, yummie....
    This recipe has saved my life, as I miss bread so much, and been able to make and eat this bread without guilt is wonderful.
    If I dont have almond flour in store cupboard, I can happily confirm without doubt, the recipe works just as well, without Almond flour, I purchase two packets of 250gm natural almonds with skin on, blitz them in the blender, until a flour consistency, and use instead of actual almond bought flour, and bonus on top almonds blitzed worked out cheaper than almond flour itself which here in Mallorca spain can be super expensive.
    thank you Diet Doctor.

    Thanks so much for your feedback! So glad you love the recipe!

  35. 2685
    Anahid h Gasparian
    March 23
    I don't see how many net carb in each bun
    Reply: #2686
  36. 2686
    Reply to comment #2685 by Anahid h Gasparian
    Kerry Merritt Team Diet Doctor
    March 23

    I don't see how many net carb in each bun

    This feature is now a DD+ benefit. If you're a member, be sure that's you're logged in, and the nutritional information is listed below the Ingredients list. If you're not a member yet, you can sign up for a free month if you'd like to access this info! https://www.dietdoctor.com/new-member

  37. 2687
    Reply to comment #2657 by Fiona
    Patricia
    April 5
    Can I use powdered egg white in these as a substitute for egg whites
    Reply: #2688
  38. 2688
    Reply to comment #2687 by Patricia
    Kristin Parker Team Diet Doctor
    April 5

    Can I use powdered egg white in these as a substitute for egg whites

    Powdered egg would not work as a substitute for egg whites in this recipe.

  39. 2689
    heidi
    April 10
    I am curious why the water has to be boiling for this recipe, and other similar low carb bread recipes.
    Does it help the dough to rise? Or what effect does it have?
    What would happen if I used cold or just lukewarm water?
    Reply: #2690
  40. 2690
    Reply to comment #2689 by heidi
    Kerry Merritt Team Diet Doctor
    April 12

    I am curious why the water has to be boiling for this recipe, and other similar low carb bread recipes.
    Does it help the dough to rise? Or what effect does it have?
    What would happen if I used cold or just lukewarm water?

    Hi, Heidi! From what I understand, it has to do with activating the baking powder.

  41. 2691
    Vera
    April 13
    Hi there, I keep trying to make this bans for quite some time. However, it come out empty on top and gooey, not bread looking at all ( I wish I can post pictures) What do I do wrong and how can it be fixed, please advise.
  42. 2692
    marla
    April 23
    i really like this recipe so good thank you so much great to have this
  43. 2693
    Vicky K.
    April 25
    Looked like 6 puffballs and tasted fine, especially with butter! My problem was it was too soft a sponge. I'd like a firmer bread to make a sandwich with. Was that because I used Psyllium Husks rather than Psyllium Husk powder, I wonder? I'll definitely try again. Messing around with Keto baking is fun.
  44. 2694
    Michelle
    May 10
    I made these buns for the first time today because hubby and I are eating low carb and wanted to have hamburgers. At first I thought the buns would be too small (I made 6), but they actually turned out to be the perfect size! I made the recipe exactly as shown, and used liquid egg whites (30ml = 1 egg white), baked for 50 minutes and they turned out great! Now I want to try a loaf of bread!
    Reply: #2695
  45. 2695
    Reply to comment #2694 by Michelle
    Kerry Merritt Team Diet Doctor
    May 10

    I made these buns for the first time today because hubby and I are eating low carb and wanted to have hamburgers. At first I thought the buns would be too small (I made 6), but they actually turned out to be the perfect size! I made the recipe exactly as shown, and used liquid egg whites (30ml = 1 egg white), baked for 50 minutes and they turned out great! Now I want to try a loaf of bread!

    Great! So glad they worked well for you!

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