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The keto bread
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
- 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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How many net 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 keto 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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1,547 comments
It worked great when the water was lessened.
This is the recipe from Maria Emmerich website which has almost the same amount of water but much more of the other ingredients.
3 cup blanched almond flour (10 oz)
10 TBS psyllium husk powder (no substitutes) (90 grams) (must be a fine powder, measure weight to be sure) (I use Jay Robb whole husk psyllium ground in a blender until half its original volume, other psyllium may not have the same results)
4 tsp baking powder
1 tsp Celtic sea salt
5 TBS apple cider vinegar (2 oz)
6 egg whites (7 oz)
1 1/2 cup BOILING water (12 oz)
Of those, only coconut flour is keto friendly. The others are too high carb and not recommended. Coconut flour absorbs much more moisture than almond flour so there isn't a great sub for it in this recipe.
Keto baked goods generally last 3-5 days in the refrigerator.
I did everything by the recipe with the help of a scale using metric measurements.
Buns were so tasty and soft. Everyone in the family was amazed by them. I really didn’t believe that I would find a good keto bread or buns. Thank you for this recipe.
We have not tested this as a loaf.
A little garlic powder takes the taste of the husk away I found.
All of our recipes show the carbs and nutrition information per serving.
Check out the Troubleshooting section under the recipe.
1. Almond flour or almond meal is fine. I use 2 cups.
2. I had been faithfully using psyllium husk powder (5 Tablespoons) for almost a year when suddenly my buns started coming out purple.
I then switched to "NOW" whole psyllium husk. My purple color went away.
3. Just now, my psyllium husk started sporting a small warning: "can expose you to cancer causing agents..." So, I switched to Oat Fiber which I thought I could substitute 1:1. I then added the rest of the ingredients (minus the vinegar):
3 egg whites, 5 tbl. psyllium husk, 2 tsp. baking powder, and 1 tsp. salt. Problem was I should have adjusted the water (1 cup), the oat flour does not seem to have the same binding effect as the psyllium husk. My dough would not bind. I am going to add more almond flour and see what happens.
350 for 50 min in my oven. They turned out great and were not purple maybe because of the flax seed cutting some of the psyllium.
I am making these regularly. We’ve used them for sausage egg and cheese, ham/ turkey and cheese, BLT’s, made them bigger for philly cheese steak. Play with adding different seasonings.