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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1,741 comments

  1. Vanessa
    Hey just wondering why the dough is still moist after an hour in the oven? Maybe the eggs were too big or because I mixed it with a food processor with a cake mixing tool instead of a hand mixer?
    Reply: #1766
  2. Anita Alexander
    I stored mine in an air tight container and they all went mouldy ☹️
    Reply: #1754
  3. Anita Alexander
    What recipe did you use for the buns they sound delicious.🙂
  4. Kristin Parker Team Diet Doctor

    I stored mine in an air tight container and they all went mouldy ☹️

    I'm sorry that happened! If you didn't this time, you can keep them in the refrigerator next time.

  5. Jacqueline Douthett
    OMG! Can even describe how good these are. I'm never going back to regular bread. So light, so fluffy. I worried they might turn purple like so many have commented but they turned out perfect. Dont think I will have to worry about them spoiling since this batch didn't last long enough to even cool down!
    Reply: #1762
  6. Anita Alexander
    Thank you. I’ve made some more and stored them in the fridge so fingers crossed.
  7. Anita Alexander
    Reading these comments your buns are all way better than mine😂😂 Mine are coming out really small and some times spongy on in the middle like a big honey comb. What am I doing wrong?
  8. Alison Rees
    These are great! Came out perfect first time and will definitely be making them again! They are yummy as a burger bun or for an egg/meat/cheese butty, fab! I cant see the nutritional breakdown of them anywhere though and I log everything. Could you tell me please or point me in the right direction? Thank you!
    Reply: #1760
  9. Cynthia
    This is an amazing recipe! I used to make keto Bread from premixed packages wich are expensive and taste even less. Just gave one and she really sad it tasted fabulous! Thank you.. to bad I can’t add a photo...
  10. Kristin Parker Team Diet Doctor

    These are great! Came out perfect first time and will definitely be making them again! They are yummy as a burger bun or for an egg/meat/cheese butty, fab! I cant see the nutritional breakdown of them anywhere though and I log everything. Could you tell me please or point me in the right direction? Thank you!

    The full nutrition information is listed in the Nutrition+ tab under the list of ingredients.

  11. Diane brown
    What would I need to do for high altitude? Came out flat here in Denver.
  12. Kay
    How did you get yours to not turn purple?
  13. Cynthia Aguilo
    Hi!! I have a problem, mixed all the ingredients according to the recipe but I have a bowl of liquid instead of dough... can you help me??

    Thanks!!
    Cynthia

  14. Yulia
    Why turned mine out so hollow inside??? 🙈
  15. Suzanne
    Greetings: I don't understand why the nutrition info says only 2 net carbs. 1 1/4 cup of almond flour contains 40 net carbs. 40 divided by six is 6.67. ???????
    Replies: #1767, #1784
  16. Catalina
    because of the egg and the water
  17. oz
    Because you subtract the fiber out of the carb total
  18. Malou
    Followed this recipe and my bread turned out to be perfect without any sesame seeds😘
  19. Kelly Neale
    I just made these and the looked amazing, but when I cut them they were quite hollow. Tasted great but is there a reason they are so empty inside please
  20. Rev
    I just made these and they turned out PERFECT! Thank you so much. Only 7 days on keto and I was missing 'bread'.
  21. Amber
    I loved these buns, but I'm curious about the 2 net carb claim as well. I added all the net carbs in the ingredients and divided by 6 and got 4.73 carbs per roll.
  22. Eva
    Can I use white white vinegar instead of cider one?
    Reply: #1773
  23. Kristin Parker Team Diet Doctor

    Can I use white white vinegar instead of cider one?

    We have not tested this recipe with white vinegar.

  24. Amjad AlAsadi
    I did this recipe and I got an amazing bread, thank you. You solved me a problem in doing Keto, I eat one or two everyday.
  25. Arianna Anderson
    These are Amazing! Have you ever tried these with coconut flour? I am an ND and have folks I work with that have nut allergies. I know coconut flour is very hydrophilic so might need to be tweaked significantly to maintain the soft spongy texture. Just curious!
  26. Shireen Cooper
    I have tried this recipe several times and they always come out hollow on top and doughy in the middle after 1 1/2 hours in the oven. I ground my psyllium husk into a fine powder, to make sure that wasn't the issue...same thing! I don't know what else to try.
  27. Johnny
    I made these and when I put in the cup of hot water, the consistency was like mud water...not even a little bit like play dough. So, I added more flour and still could not mold them so I made a loft of bread. It took two hours to cook and it was basically a complete failure. This recipe has either way too much liquid or not enough flour. A complete waste of ingredients, time, and an incomplete meal for my family.
    :(
  28. Connie
    I just made these and after 3 minutes there were only 2 left. This recipe is absolutely amazing, I'm shocked at how much the bread rises, I was previously using a different recipe for keto bread and it did not rise at all. Mine came out purple but I think it gives it a special touch. 5/5 for taste! I think the only warning I would give is to people who have sensitive bowels because this recipe contains a LOT of psyllium husk which is basically pure fiber so it will surely make you go to the bathroom after eating it. Otherwise it's amazing!!!
  29. Jane from Dorset
    Followed the recipe to the letter and the rolls turned out brilliantly. Very quick and easy to make and the nearest low-carb thing to real bread I’ve come across - delicious. I was dubious about the long cooking time but it was correct. Thank you so much for this recipe!
  30. Perla
    I followed recipe but its very runny... Help
  31. Samantha Schulz
    Could you give the other macro info for these rolls please...fats, sugars, cals
    Reply: #1782
  32. Kristin Parker Team Diet Doctor

    Could you give the other macro info for these rolls please...fats, sugars, cals

    You can view the full nutrition information by clicking the Nutrition+ tab under the list of ingredients.

  33. Donia
    I noticed the recipe states 6 servings (rolls), yet the video show 8 rolls...might explain some of the previous comments regarding net carbs, gooey centres and longer baking times.
  34. Lance
    I think one of the issues is that different companies have different nutritional values listed. Looking at different products, I see where the recipe could be calculated to have anywhere from 1-2/3 to over 5 grams per biscuit. Could this be due to different production processes? Could it be due to different methods of reporting the number of grams? I don't know. However, I would advise shopping around for almond flour where the posted nutritional value indicateds lower amounts of net carbs.
  35. barbara smith
    I'm on a no salt diet - can I leave it out or cut it down. these rolls are really good. Made batch two already and my daughter made some today.
  36. Pam
    Are there any changes for high altitude?

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