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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.
Video
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. 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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998 comments
Found that the psyllium makes the unpleasant gooey feeling, wondering if flaxseed will work?
Also beat the egg to meringue before mixing in to try and lighten.
I just wish to share that all the keto breads are excellent and have not had any problems, they turn out super, mind you I follow the recipe right to the last word, with the exception, as Almond flour is very expensive here on Island of Mallorca, so I simply buy two 200g packets of natural unsalted almions blitz them into flour and I use these when making this bread, and blitzing ones own almonds is much cheaper also and more natural.
These Rolls are just amazing, and turn out perfect every time. Today, I made a double batch ensuring I used exactly the same ingredients, and instead of making rolls, I made an oblong shape and put it into a bread tin i.e. I put oven paper inside he bread tin placed the dough and cooked for 60mins. I turned oven off and let cook in oven. I cut into 20 thickish slices and placed in freezer.
The loaf came out wonderful too.
Little tricks of the trade that may help if having problems....
Did you know if one uses Baking powder more than 6 months old it looses its working power, so check your dates of baking powder.
Also, my personal addition to the preparation. After the water has boiled I let it stand just to be off the boil it seems to make the dough more solid, also, I add the egg whites at the very last moment as this stops eggy taste, I note above some comments tasted eggy.
Many may use a mixer, I am from the old school, I simply use a wooden spoon and hand, and truly it is just like real bread, no bubbles inside, bottom is well cooked and not soggy, the outer crust all over is crispy and inner is solid and firm, infact, I took photos and sent if to my friends, as I could believe how great it turned out.
So thank you diet doctor for another great recipe, its great to think when wants to eat now and again bread not feel guilty as such low carb to enjoy with a great vintage cheddar and good glass of red vino.
Is it ok to keep the dough in the fridge for one day? Beacuse I like them freshly baked so maybe I would like to bake them in two or three batches throughout two days...
You can freeze them wonderfully, just take when when required pop the bread rolls into hot oven for 5 mins, and just liked freshly baked.
Doing one big batch just double he quantities works well and saves time and cooking expenses.
Making the dough into a normal bread, freezes the same. Just let it cool completely, then slice it to the thickness desired, I prefer on the thick side, as goes well in the toaster. You get about 16 slices thick and 20 less thick up to you.
I find the 0 carbs pysillium husks have not taste compared to the husks that have carbs some even 34g Yes, exactly, so be super careful to ensure you always choose the 0 carb husk which are normally more rustic.
Hope this helps, agree wonderful recipe and mine turn out great always.
You will want to run them through a blender or coffee grinder to make them into a powder.
Mine turned out just fine. After 60 minutes I turned the oven off and let the breads there for 10 more minutes. Then I took them out and put in a cooling rack. I believe this solves the gooey inside issue, because the first time I cut one of them (after the first 60 minutes in the oven) open it was a little bit gooey. Also I think I put in more water than I should, next time I'll weight the water to guarantee and I believe it will be perfect!
I believe the metric conversion on this recipe is wrong. I have used half the water and added two table spoons of protein powder and the buns came out like in the pictures. I have also read comments saying adding coconut flour helped, which absorbs a lot of moisture, again making me believe there is way too much water used in the metric conversion.
tldr;
if you have hollow buns, half the water, add a bit more flour or protein
Holes in baking are caused by the release of carbon dioxide (CO2) during the baking process. In this recipe, the CO2 is released when the baking powder reacts with the water and also the ACW.
Buns hollow on top are from too much CO2 being released. Try reducing or leaving out the ACW. I tried that and the buns came out perfectly. (The ACW speeds up the release of CO2).
Also, not all baking powders are equal. In some areas, there are standards that dictate how much CO2 a baking powder must release (seriously, I'm not kidding about this...). If you remove the ACW and are still having problems, try reducing the amount of baking powder in 1/4 tsp. amounts.
DON'T mix the psyllium husk powder with the hot water first, it just creates a hot, thick goop that you will have to throw out.
Do put the salt in the hot water and then boil it in the microwave. Then add it to the mixed, dry ingredients.
I'd like to try this because the psyllium tends to give the buns an "off taste" so to speak, and I've been told that Acacia powder doesn't have that problem.
A recipe on Amazon for the psyllium husk powder has the identical recipe but included coconut oil. I will try that the next time I make the buns (not loaf). I believe it was 1/4 c.