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.

More

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A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Spring is in the air #1

Longer days with more light; the warmth of the sun coaxing everything into bloom. Yes, spring is in the air.  And while we all love cheesy casseroles and hearty stews, in spring our fancy turns to lighter, fresher meals with vibrant young veggies, cold plates, fresh herbs and tart bright flavors like the refreshing burst of lemon.

With this spring-inspired meal plan starts off the week with a breakfast of vegetarian keto scramble and grilled pork skewers with ribbon zoodles for dinner. Eat leftovers for lunch, or skip it. Other fare during the week includes a keto salad Niçoise, a seared salmon with asparagus and a lemon-flavored chicken soup.

This meal plan will keep you below 20 g net carbs per day.

Full meal plan →

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1,914 comments

  1. Loretta
    These were great. They are a blueish purple color and I'm not sure why...definitely going to make them again though.
    Reply: #1954
  2. oralia ortiz
    I made this recipe three times already and every single time my come also purple just like Loretta's, comment #1951, what am i doing wrong? They taste great, but why the color?
    Reply: #1953
  3. Kristin Parker Team Diet Doctor

    I made this recipe three times already and every single time my come also purple just like Loretta's, comment #1951, what am i doing wrong? They taste great, but why the color?

    You may find this troubleshooting tip helpful.
    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.

  4. Kristin Parker Team Diet Doctor

    These were great. They are a blueish purple color and I'm not sure why...definitely going to make them again though.

    It is likely the psyllium. Check out the Troubleshooting tip under the recipe.

  5. Denise Kainz
    Hi Susan!
    I am trying them right now with Ground flax seed instead of the psyllium husk; also added a bit of brewers yeast (as others have - so funny - we all seem to be on the same page...). Before I read any of the comments, I also found that the 'dough' was more like a pancake batter and thought woah! maybe the boiling water needed to be cooled down...anyway, I added another cup of almond flour and one more beaten egg white - for a slightly doughier dough.
    Then I decided to put them into muffin tins because I figured they would more than likely spread as is. I brushed them with a bit of olive oil and topped with poppy seeds and 'dash' ( a mixture of seeds and spices).
    My guess is that they will have to bake for about 30-40 minutes.
    I am hoping they will turn out alright. I also let the 'dough' sit about 10-15 minutes before I put them in the oven - and later read also that someone else did that when making like break in a loaf pan. They do seem to be 'rising' somewhat ...so we will see what becomes of them....

    Could I use ground flaxseed instead ????

    Could I use ground flaxseed instead ????

  6. Chantal
    First time made today and they were delicious - light and airy 👍
  7. Kim
    Amazing! Love this. Just did and it's soooo gooddd.
  8. Terry.lee.rich
    I’m not a baker, but I followed the recipe exactly and my bread came out perfectly: nice and soft inside and slightly crispy outside. The only thing was that they turned out almost purple. I was baffled at first, until read the troubleshooting section; apparently some brands of psilluum husk make the bread turn purple-ish. I guess I chose the “wrong” psillium husk, Lol!
  9. steve75
    I like the taste and texture, but I get a real gritty, sand like crunch. Any ideas why?
    Reply: #1960
  10. Kerry Merritt

    I like the taste and texture, but I get a real gritty, sand like crunch. Any ideas why?

    Hmm, maybe the ingredients are not mixing well? Be sure everything is blended well before adding the boiling water.

  11. VHM
    Made these last night. The only change was I split the dough into 8 rolls, not 6. So I decreased the cook time to 45 minutes. Perfect! We are using the 4 leftover rolls tonight as garlic bread, spreading with garlic butter and placing them under the top broiler for a minute or two. Easy recipe to follow and I watched the video too which was helpful. Fresh baking powder and vinegar are the key to the “rise” and the psyllium husk powder is maybe the gluten like substitute.
  12. G
    Anyone knows Are they supposed to still look like doughy in the inside ? Or do i have to let them rest for a few minutes before cutting them open ?
    Reply: #1963
  13. Kristin Parker Team Diet Doctor

    Anyone knows Are they supposed to still look like doughy in the inside ? Or do i have to let them rest for a few minutes before cutting them open ?

    They should not look doughy. Make sure they have hollow sound when you tap on the bottom. They may need to cook longer. Yes, they do best when allowed to rest. You can slice and toast them when ready to serve.

  14. Roma Vaccaro
    These are perfect for a busy working mum, i have been thinking i could take one to work each day with different fillings eg curried eggs or tuna etc

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