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The keto bread
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
- Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
- 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.
- Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
- 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.
- Serve with butter and toppings of your choice.
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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.
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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1,206 comments
I make it every Sunday evening and use it for lunch sandwiches during the week.
As far as taste goes, it is bland, as is most bread. Simply tweak it by adding a bit more salt, maybe a bit of erythritol or herbs n spices.
There is not a good substitute for the psyllium in this recipe.
D
There is some sliminess though in both because of the psyllium husk (I think). Will it go away if I use less of it?
Baked goods should always be stored in the refrigerator as there are no preservatives.
Click the Nutrition+ tab underneath the list of ingredients.
You may need to increase baking time.
You may need to cook them longer.
Here is the info about the boiling water.
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.
and seeds to bulk it up a bit, I've also made them into "hot cross buns" fantastic!
There is way TOO MUCH SALT in the recipe , I just use a pinch.
Since then I've made the buns 3 or 4 times. Perfect on original quantities, but same thing when I double everything to get 12 buns.
Anybody know what I should fix to avoid the rise and fall??
sesame seeds.