Ingredients
- 1¼ cups 300 ml almond flour
- 5 tablespoons 5 tablespoons ground psyllium husk powder
- 2 teaspoons 2 teaspoons baking powder
- 1 teaspoon 1 teaspoon sea salt
- 2 teaspoons 2 teaspoons cider vinegar
- 1 cup 225 ml boiling water
- 3 3 egg whiteegg whites
- 2 tablespoons 2 tablespoons 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 form dough into 6 pieces of bread. You can also make hot dog or hamburger buns. Place on a greased baking sheet.
- Bake on lower rack in 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. Store the bread in the fridge or freezer.
Video
Tip!
Sprinkle seeds on the bread before you pop it into the oven – poppy seeds, sesame seeds or why not some salt flakes and herbs?
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.
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.
Troubleshooting
Do your breads 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.
Inspiration
This recipe is adapted from an earlier bread recipe by Maria Emmerich.
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621 Comments
I'm not sure how three whole eggs (or even two to account for the extra liquid) would work, but now that I have a great recipe for a custard that will replace my wife's beloved lemon Noosa, I'm pretty stoked.
So, I'd encourage those who have failed (or semi-succeeded) to try again. There's so much variation based on the type of flour and psyllium that you may need to tinker. I've also found that I'm careful to "fluff up" my almond flour before lightly spooning it in baking cups and leveling off all measures. I also bake on parchment, which helps absorb some of the liquid as they bake (not sure if this makes any difference, but it also means I don't have to wash my baking sheet).
Happy baking!
You might also try aqua faba (the liquid from canned chickpeas) but since chickpeas are so high carb, that's pretty wasteful (unless you have some non-keto folks in the house who love hummus).
The first couple of times I tried this recipe my rolls were coming out hollow. I then added a 1/4 cup of coconut flour and, Voila! Perfect!
I also, would like to say I get my almond flour, coconut flour, and psyllium husk from bulk barrel or bulk barn ( whichever happens to be closest at the moment), and never any purple problems.
My husband loves these rolls but, since he refuses to give up refined carbs he’s not allowed to have them.
Sorry, can’t have the best of both worlds!😄😉
It did make for very small slices though.
Did you bake it in a loaf pan, at the same temperature? I'm dying to try this as a loaf for toast.
Thanks!
Mine turned out perfect!!
Rumford aluminum free baking powder
Wegman brand whole syllium husk
My oven is hot, so decreased cook time 10 minutes.
Used light covering of olive on parchment paper on a 1/4 sheet baking pan. Perfect first time. Thank you!!
Thank you