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The keto bread
Ingredients
- 1⁄3 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- 2 tsp 2 tsp baking powder
- 1 tsp 1 tsp sea salt
- 1 cup 240 ml water
- 2 tsp 2 tsp cider vinegar
- 3 3 egg whiteegg whites
- 2 tbsp 2 tbsp 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.
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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.
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2,418 comments
Yes, they do! You can thaw them and toast them!
I am not quite sure. What kind of taste do you think they're missing?
Awesome! So glad you love them!
Did you bring the water to a boil? And did you add it while mixing? If it works better for the dough, you might as well add a bit less water.
Different brands of psyllium may absorb different amounts of water. You can start with half the amount of water and add more as needed if your brand doesn't seem to absorb the water well.
Thank you for sharing how you've personalized the recipe!
Has anyone else experienced this? Is there a fix for it?
I'm not sure if it is the ingredients that are slightly different or what!
Any suggestions would be appreciated!
Has anyone else experienced this? Is there a fix for it?
I'm not sure if it is the ingredients that are slightly different or what!
Any suggestions would be appreciated!
(I accidentally reported my own post *face palm*- have duplicated it just in case!- I wanted to know what the "!" thing did!)
That’s a quality of psyllium if you over mix it. It’s often best to stir the psyllium in by hand so that it isn’t over mixed.
Is there a specific approach I ought to be taking? Adding the psyllium after the water?
No, you will want to add the boiling water last. Just take care not to over mix the dough!
Thank you for sharing your experience and tips!
When I bake these, I bake them earlier in the day. After I pull them out of the oven, the inside seems to continue to bake/set as the bread cools. At time to serve the meal, I slice and toast the rolls as needed.
Thank you for sharing that tip!
Not everyone is gluten intolérant..... personally, i have never had problems digesting gluten and I'm glad that î was able to discover some keto bread recipes with gluten, on other sites, as this really makes a better bread
Some brands of psyllium seem to not absorb water as well as others. To troubleshoot, you can start with adding half the amount of water and adding more as needed. Sometimes, letting the dough sit for a few minutes can also help with how much water is absorbed.
Some brands of psyllium seem to not absorb water as well as others. To troubleshoot, you can start with adding half the amount of water and adding more as needed. Sometimes, letting the dough sit for a few minutes can also help with how much water is absorbed.
The grains are all on our list of ingredients to avoid because they are starchy and because of the carb count.
https://www.dietdoctor.com/low-carb/ingredients-to-avoid
Standard recipe convention (not just Diet Doctor guidelines) call for large eggs. It's easier to adjust the amount of water used in each kitchen rather than getting into calling for fractional eggs.