All keto recipes
Meals
Meal plans
Breakfasts
Bread
Desserts
Snacks
Drinks
Collections
All recipes
About keto
The keto bread
Ingredients
- 5 tbsp 5 tbsp (50 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
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl. Bring the water to a boil.
- 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.
- 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.
- 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.
- Serve with butter and toppings of your choice.
Get more
Start a free trial for further access to 100+ low-carb meal plans, the amazing meal planner tool and all low-carb cooking videos.
Start free trialHow 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
Diet Doctor will not benefit from your purchases. We do not show ads, use any affiliate links, sell products or take money from industry. Instead we're funded by the people, via our optional membership. Learn more ↩
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
2,105 comments
You may have overmixed them. Try just barely folding everything together with a spatula after you add the water.
150g is 150 ml thanks
Grams and millilitres are not always a 1:1 measurement as some ingredients are denser/heavier than others. Grams is a measurement of weight while mililitres is a measurement of volume. 150ml feathers would weigh far less than 150ml sand.
Great! So glad you enjoyed them!
So happy I found this recipe.
I made 8 buns and they are still a bit big for me.
For sure I'll make them again but next time I'll make 10.
Anne
I am so glad you enjoyed it!
That may be tough to pinpoint. Different brands of psyllium may have stronger taste than others though.
Can I replace psyllium husk with xanthan gum?
According to our psyllium husk guide, you may substitute 1 tsp of xanthan gum for 1 tbsp of psyllium husk powder. https://www.dietdoctor.com/low-carb/guides/psyllium-husk
I found they were quite nice but even in an airtight container they went soft overnight. Is this supposed to happen?
Using whole eggs certainly could have caused the problem with the sogginess. I usually store then in the refrigerator, and they don't go soft. You can just reheat them as needed.
They rose well and were fluffy texture - but they were very dark purple in colour inside! Nothing like the picture here!
They also taste very strongly of mushrooms.
So sorry they didn't work out! Sometimes over mixing the batter can cause that problem.
The purple color can happen with some brands of psyllium husk.
These would be good frozen for up to 3 months.
It is just water :)
Thank you for your feedback and congratulations on your success so far!
Check out this Troubleshooting tip listed above.
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.
I'm glad you enjoyed this one! More rolls from the batch means fewer carbs each, right? :) Bright side?
We haven't tested this with almond meal, but it should work the same. It may have a different texture, though.
That can happen with some brands of psyllium husk. It doesn't mean anything is wrong, and it doesn't affect the taste at all! If it bothers you, you may want to try another brand of psyllium husk powder.
It could possibly be over mixing, but also be sure you're using fresh baking powder.
Yesterday I used this recipe to make two pizza bases. It worked! I used one less egg white, rolled out the dough on baking paper, neatened up the edges by hand. I brushed some olive oil over them and baked them at the same temperature as the recipe but for just 25 minutes they came out a light golden colour. A few hours later at dinner time, I put the toppings on, cooked them at a higher temp for as long as it took the cheese to melt (I didn't time it - probably about 10 mins).
The flavour is not your usual pizza base flavour (but I found it fine and my husband really liked it) but I much preferred the texture to the other pizza base recipe I 've tried on here because I could slice the pizza and pick up a slice just like a 'normal' pizza and it was a 'bready' texture rather than a greasy texture, which was what I was hoping for. It was also really filling.
Awesome! I am so glad this worked for you! Thank you for sharing.
Great! So glad you love them!
Is your baking powder within date? This recipe was designed to be baked as rolls with the temperature and time noted. A single loaf would require adjustments in temperature and time.
If I wanted to add some ground flaxseed meal, how much would you recommend? Or how would you adjust the recipe to include this?
We have not tested this recipe with flaxseed meal. It would require an adjustment in the liquid amount as well.
Ground flax seeds or ground chia seeds can be used, as well as xanthan gum. Here's our substitution guide for more info! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...
So sorry to hear that, Tina! Sometimes over mixing the dough can cause that to happen.
Because I'm a Type 2 Diabetic with a very high sensitivity to carbs I have to count total carbs --- not net carbs. So, I make at least 8 rolls out of the recipe. I have also taken the rolls and sliced them very thin, then fry the slices in butter for a thin toast-like bread, and they seem to go much further this way.
Thanks for the tips!