The keto bread

Smear with butter, and you will think you are eating the real thing! This 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…
Smear with butter, and you will think you are eating the real thing! This 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…

Ingredients

6 servingservings
USMetric
  • 1¼ cups 300 ml almond flour
  • 5 tablespoons 5 tablespoons ground psyllium husk powder
  • 2 teaspoons 2 teaspoons baking powder
  • 1 teaspoon 1 teaspoon sea salt
  • 2 teaspoons 2 teaspoons cider vinegar
  • 1 cup 225 ml boiling water
  • 3 3 egg whiteegg whites
  • 2 tablespoons 2 tablespoons 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 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 form dough into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns. Place on a greased baking sheet.
  4. Bake on lower rack in 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. Store the bread in the fridge or freezer.

Video

The keto bread

Tip!

Sprinkle seeds on the bread before you pop it into the oven – poppy seeds, sesame seeds or why not some salt flakes and herbs?

If you make this recipe into 6 pieces of bread they each contain about 2 grams of carbs.

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.

Troubleshooting

Do your breads end up with a slightly purple color? That can happen with some brands of psyllium husk. Try with another brand, like this one.

Inspiration

This recipe is adapted from an earlier bread recipe by Maria Emmerich.

Meal plans

Get lots of low-carb and keto meal plans, complete with shopping lists and everything, with our premium meal planner tool (free trial).
 
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523 Comments

  1. Pam
    These came out perfectly! Wow! Because I had them on the shelf I used powdered egg whites. Mixed them into the other dry ingredients added the water to the water to boil in my teapot. I guess I didn't over mix and surprisingly the 50 min. cook time worked. I did let them cool for 15-20 min b/c so many people said they were gooey inside.
  2. Maria
    Total success! I am so very impressed! Thank you so much for a GREAT recipe!
    Here in Texas the mixture was more “runny” than “play doh” consistency, but still was able to shape it in 9 pretty balls. I baked them for 45 minutes and they came out perfect!
  3. Katherine
    Sorry, I think I just reported your response as something bad. Didn’t mean to especially because you have given me the incentive to try this one more time. I have made these three times, and each time they were a big bubble with some nasty goo on the bottoms. I am very accurate in measuring (because of all the failures) but I will try it again!
    Thanks for your help.
  4. Deb
    My batter was very thin too. Added more flour. They are in the oven now. Hope the result is good.
  5. Mary Kellogg
    This is my GO-TO bread recipe. Love it.
  6. Tanya
    Tried this recipe last night. Wasn't hoping for much because every low-carb bread recipe has been a complete disaster. Took the bread out of the oven, let them cool down and tasted one. Needless to say, this is a winner and there are currently 4 batches of bread rolls in the oven.
  7. David
    Has anyone done a full loaf (no dividing) with this recipe? I'm guessing you have to adjust cooking time to account for the extra volume, because at the 55min mark the crust was still springy, not hardened... And when we took it out of the oven, it collapsed like a failed soufflé!

    If anyone has tips for baking a large loaf, I'd love to hear them!

    Reply: #513
  8. Jay
    Great. I did not use an electric mixer, just hand beat it, and an egg yolk fell in and still came out delish. A bit wet inside while warm but i sliced and put in toaster. Tasts like a whole grain roll! Glad to find a bread recipe with no cheese ir cream cheese!

    Thank you!!

  9. Tammy
    These were FABULOUS! Followed directions to a tee! This is a keepe for sure!
  10. Helen
    I just made these today. They are fantastic. Even my low carb bread hating partner said they taste like bread! Absolute winner!
  11. John
    Rubbish conversions, pal .... Your conversions US to Metric are absolute pants!!
    How did you make 1 1/4 cups of almond flour into 300ml ?????
    At best, you'd be looking at 1 cup to be 100 grams in weight - so this should be 125 grams.
    PS also, we don't weigh solids in milliliters in Europe - OH, wait, surely you should know that if you're from Sweden?
  12. biggus
    Like John said, the conversions are crazy. They always have been on this otherwise excellent site. The 1 1/4 = 300 ml is easy... 1 cup = 225 or 240 or 250 (depending where you live) and a quarter of that = 300ish. Trouble is, this is a liquid measure, not a volume. Guys, just use GRAMS for weight, and millilitres for liquids. Doesn't matter where you are, a gram is a gram, and a ml is a ml. Forget ounces, why should we all pander to the only country on the planet that still uses them!
  13. Jennifer
    This is a video of the original recipe being made into a loaf by Maria Emmerich.
    https://vimeo.com/68001848
    Reply: #527
  14. sue griffore
    I made these with much success last night! Does anyone know if I can double the recipe and make this as a loaf? Would really appreciate thoughts. 8 x 4 or 9 x 5??? baking Time.... ???
    thank you.
  15. Shea
    YUM - oh how I have missed bread! I divided mine into 8 rolls. I think next time I would flatten them a bit before baking because mine were a bit gooey inside. I ended up cutting them all in half at the end and baking them about 5-10 more to cook the insides.
  16. kathy
    I made these last night, it came out like pancake batter as others have stated. I let it sit for about 10 minutes and it thickened up well enough to work with. The end product was great, just had a fried egg sandwich with it, yum.
  17. D
    Where are the Macros and Nutrion values for this recipe? If you mouse over "Low Carb" or whatever nothing comes up. All I see are the percentages for Macros. I want calories and grams.
    Reply: #522
  18. Mark
    WOW, was given this recepe from a co-worker and definitely a keeper. Last night, I made a double batch, then split it, then rolled it and made pizza crust. Super thin and AMAZING. Pre-baked it for 40 minutes at 325 then topped. back in the oven for 40 minutes to cook and "the best pizza I've ever had".
  19. maryann
    I can't find ground psyllium husk that doesen't have sugar in it in my area, can I use ground flax seed instead please help.
  20. 2 comments removed
  21. Ashley
    I am looking for the nutrition facts, as well. All I can find are percentages.

    Where are the Macros and Nutrion values for this recipe? If you mouse over "Low Carb" or whatever nothing comes up. All I see are the percentages for Macros. I want calories and grams.

    Reply: #523
  22. John
    I can't find these either. I was hoping one of the diet doctor team would comment but they were last seen in here in June 2017.
  23. Peter Biörck Team Diet Doctor
    Hi John and Ashley!

    We don't want to promote to much "counting", that's why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN

    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

    But we know that many are asking for more nutritional info and we might add some additional info in the near future.

    Reply: #534
  24. Petra Wallraf
    Ich bin echt traurig ......endlich mal ein Rezept ohne Quark und Frischkäse . Ich habe sie jetzt 2 mal gemacht genau nach Anleitung . Beidesmal sind sie so hart dass ich jemand tot schmeissen kann . Wenn ich nur wüsste was ich falsch mache . Auf dem Bild sehen sie so fluffig aus
  25. Amy Burbidge
    I saw a video where a guy added yeast to his low carb bread as a seasoning rather than for leavening. He said, "because you know what tastes like yeast? BREAD!" And does make it just that much better! Guess what it smells like while it's baking? Bread! Made these for hamburger buns and my husband was in heaven. He said he's tired of lettuce wrapped burgers.
    Reply: #533
  26. Janice
    I made her recipe a couple of times and it never turned out as wonderful as this recipe. Don't know why, but I find this one so much easier. Also, on her recipe, I weighed out the ingredients exactly as indicated. On this recipe, I use measuring cups only where specified. I love Maria Emmerich's recipes and have 5 of her cookbooks, but her version didn't work for me. I find Jay Robb's psyllium is definitely a necessity for success as well. :-)
  27. Amy
    I can’t not put into words how much I LOVE the bread. This is my go-to bread now and I would never eat anything else! I just made a double recipe to bring on vacation with me! Where I go, the bread goes! Thank you for changing my life!
  28. Azam
    I really thank you for all the recipes and the videos. I have a suggestion! In one of the interviews, the expert mentioned we should care about intake calories. It would be perfect if you include the number of calories of each food in nutrition pop up menu.
  29. Verónica
    Hola! Aquí en Buenos Aires, argentina, no es posible conseguir psiliun . Con que lo puedo reemplazar!? Gracias!
  30. Maria M
    I've made these many times over the past two months and had a few batches early on not turning out too good. One batch ended up looking like baked potatoes and a few batches were wet inside. The ones that looked like baked potatoes I had used a fine psyllium powder as opposed to psyllium husk. If I reduce the amount to 5t instead of 5T it worked better. However, I went back to TJ's psyllium husk as I prefer the finished product. I bought liquid egg whites and was originally using 3T per egg white (as this is what I had read somewhere). I cut this back to 2T of liquid egg whites to = 1 actual egg white. Also not all almond flours are equal - I use Bob's Red Mill and it's a fine almond flour so I pack it in the cups and slightly mound them. Since doing all this I haven't had another wet batch. I mix using a hand whisk (not electric) for about 20 seconds. Also I make sure my oven is to temperature before putting them in on the bottom shelf. If you are going to put seeds on top brush the tops with egg white and they stick better. I now get success after success. Last Sunday I made 2 double batches and shaped into various shapes - flat squares to make sandwiches, hot dog rolls, hamburger rolls and two sizes of regular round rolls. This is the first time freezing.

    Has anyone used a substitute for egg whites? I am going to visit my SIL who has celiac and also can't tolerate egg whites.

  31. sarah
    no access to almond flour where i live, what can i sub?
  32. sonia
    Did you use dried yeast or those wet ones that you store in fridge?
  33. John
    For those that have trouble with formula the following should help:

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (17 / 4) * 2
    = 8.5 gram PROTEIN

    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT
    (79 / 4) * (4 / 9) *2
    = 17.56 gram FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES
    (2 * 4) + (8.5 * 4) + 17.56
    = 59.56 CALORIES

    I think this is correct?

    Reply: #537
  34. Tim
    MyFitnessPal.com has this recipe pegged at 6 servings @ 12g carb (5g fiber/2g sugar) per serving. That's quite a ways from 2g per serving. Did the author divide the "carbs per serving" by 6 instead of the whole recipe? (only thing I can think of that would cause it to come to 2g/serving.
    Reply: #536
  35. Tim
    1.25 cups of Almond flour (I chose Red Mill) just itself is 50g carbs (just over 8 per 1/6th recipe).
    Reply: #538
  36. Peter Biörck Team Diet Doctor
    Hi John!

    Good counting! :)

    For those that have trouble with formula the following should help:
    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (17 / 4) * 2
    = 8.5 gram PROTEIN
    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT
    (79 / 4) * (4 / 9) *2
    = 17.56 gram FAT
    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES
    (2 * 4) + (8.5 * 4) + 17.56
    = 59.56 CALORIES
    I think this is correct?

  37. Peter Biörck Team Diet Doctor
    Hi Tim!

    We use Net carbs.

    1.25 cups of Almond flour (I chose Red Mill) just itself is 50g carbs (just over 8 per 1/6th recipe).

  38. TerriLH
    I made these last night for the first time. I ended up with 8 good sized rolls. My dinner guests thought they were awesome (one of them ate 3!). I thought they were a bit salty (I used pink Himalayan sea salt), but with unsalted butter smeared over them, they were great. They were a great hit. I'm going to make them again, and cut down on the salt. I used the US measurements and had no problems with the rolls.
  39. burcu
    great keto bread recipe !! thanks..the best I've tried
  40. Melissa
    Quite high carb count (11) if you’re doing total and not net.
  41. Ninel
    Why why why do they list this as 2 net carbs? This is sooooo deceiving for people who are trying to stay strict keto. Plug in the nutrition into MFP and you will see it is 6 net carbs, not 2.

    Not giving me much confidence with their other recipes.

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