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

  • 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

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
  2. 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.
  3. Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
  4. 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.
  5. Serve with butter and toppings of your choice.

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Video

The keto bread

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.

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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1,206 comments

  1. Joan
    Switched to aluminum free baking powder but the rolls were still purple!
    Reply: #1237
  2. Rosie
    Mine were awesome. Crispy top, soft warm centre. Hit the spot for me!
  3. Anita
    I found this recipe on Pinterest a few weeks ago and I absolutely LOVE it! I love baking and this is a great keto recipe as it allows me to enjoy homemade bread without great effort... and actually resembles bread!
    I make it every Sunday evening and use it for lunch sandwiches during the week.

    As far as taste goes, it is bland, as is most bread. Simply tweak it by adding a bit more salt, maybe a bit of erythritol or herbs n spices.

  4. Lynne
    Do these hold up to freezing and then thawing in the microwave. Made them yesterday and they were awesome fresh but i want to use them for breakfast sandwich's that i can just pull out of the freezer and pop in the microwave.
  5. Susan W
    Someone asked if they freeze well. YES! And they taste exactly like they were fresh baked! I took two out of the freezer a while ago and made a sandwich from last night's leftover corned beef. It was so good! I have always loved "good" bread - not grocery store loaves, and these little buns are amazingly close to something you would get at a high end bakery. I can't believe everyone is not crazy about them. And, maybe, I was lucky and mine just came out perfect. I'll post again after I make the next batch.
  6. Nanette
    I don't have psyillium husks...I read you can substitute Flax or Chia. Does anyone know if that would work with this recipe?
    Reply: #1208
  7. Nikki
    I made these buns today, followed the recipe and they turned out well - and are yummy. I can't stand the mug bread so was a bit wary but these were very tasty.
  8. Kristin Parker Team Diet Doctor

    I don't have psyillium husks...I read you can substitute Flax or Chia. Does anyone know if that would work with this recipe?

    There is not a good substitute for the psyllium in this recipe.

  9. Lulu
    Mine turned out grossly inflated like small balloons. They were hallow inside. They deflated like flatbread once remove from the oven. They have a strong baking soda taste. What did I do wrong?
    Replies: #1224, #1230
  10. Denise
    Why do we need to use psyllium husk. Can it be left out
    D
    Replies: #1215, #1218
  11. Shiela
    I made them last night and they were perfect!!!!
  12. kathryn
    I love this recipe!!! My rolls turned out like balloons too, they made me laugh. They did not deflate. Can I make this recipe as a loaf, instead of rolls?
    Reply: #1214
  13. Sandra
    These were gross! Both of us didn't like them. Disappointed.
  14. Kristin Parker Team Diet Doctor
    We have not tested this recipe as a loaf.
  15. Kristin Parker Team Diet Doctor
    The psyllium gives the bread it's texture; it is a critical ingredient.
  16. Elisa
    Thank you so much for this recipe Maria! They turned out beautifully. Its bread that we miss the most on Keto, but no longer with this bread. I did add a little more almond meal at the end, due to probably larger eggs. Thank you again!!!!
  17. Lisa
    Thank you Karen, these are much better.
  18. Felene Pollard
    No it cannot, it creates the texture. I make orange cinnamon roll style by using orange Metamucil ( sugar free) cinnamon, cream cheese & little trivia. It is my absolute favorite 😊
    Reply: #1236
  19. Felene Pollard
    Yes! Thank you for this wonderful recipe! My new favorite!
  20. Ivy
    I made four burger buns with this recipe. They came out good. They actually look like bread and not puprle at all. I know it doesn’t taste as great as a regular bread but i still like them anyway. I will probably use some spices next time like garlic powder or any other spices i have available. I used kirkland almond flour from costco and yerba prima psyllium husk powder from whole foods. I mixed it by hand, i dont think you need a hand mixer in my opinion... and i made a mistake of putting rock sea salt and i put the bragg’s apple cider vinegar on the dry ingredients then mixed it. Lol baked them exactly 60 minutes. They came out just fine, soft. I let them cool down before i sliced one, a little wet on the inside but if you toast it, you’re good to go! :)
    Reply: #1239
  21. Kerry Liesegang
    Followed the recipe maybe a little salty for me but fir someone craving a carb or two they are so satisfying!! Thankyou
  22. Dar
    The the cal, protein, total Carbs, fiber, total fat i can't find it for the keto bread.
    Reply: #1227
  23. Hannah
    I tried this one and the flat bread recipe, they are both great considering that I absolutely can't eat real bread.
    There is some sliminess though in both because of the psyllium husk (I think). Will it go away if I use less of it?
    Reply: #1228
  24. Nancy
    Did you use baking powder or baking soda? Baking powder should not produce these results.
  25. Kelly
    How should it be stored?
    Reply: #1226
  26. Kristin Parker Team Diet Doctor

    How should it be stored?

    Baked goods should always be stored in the refrigerator as there are no preservatives.

  27. Kristin Parker Team Diet Doctor

    The the cal, protein, total Carbs, fiber, total fat i can't find it for the keto bread.

    Click the Nutrition+ tab underneath the list of ingredients.

  28. Kristin Parker Team Diet Doctor

    I tried this one and the flat bread recipe, they are both great considering that I absolutely can't eat real bread.
    There is some sliminess though in both because of the psyllium husk (I think). Will it go away if I use less of it?

    You may need to increase baking time.

  29. Nancy
    Hola! Este pan se podría hacer en barra? O tiene que ser en piezas separadas?
  30. Jen6380
    Did you use baking soda or baking powder? That could be the issue.. recipe calls for baking powder. I’ve made them a few times .. always turned out puffy but a bit dense. My non-keto hubby loves them!
  31. Ketofied
    I’ve attempted this recipe twice and my consistency is still very wet very and sticky. Not sure what I’m doing wrong, do you allow the boiling water to cook before mixing in. They puff nicely when cooking but deflate once cooled. Please help!!
    Reply: #1232
  32. Kristin Parker Team Diet Doctor

    I’ve attempted this recipe twice and my consistency is still very wet very and sticky. Not sure what I’m doing wrong, do you allow the boiling water to cook before mixing in. They puff nicely when cooking but deflate once cooled. Please help!!

    You may need to cook them longer.

    Here is the info about the boiling water.
    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.

  33. Lisa Thorsen
    Love this recipe !! I make it every week now for my morning toast. I throw in a bit of hemp hearts
    and seeds to bulk it up a bit, I've also made them into "hot cross buns" fantastic!
    There is way TOO MUCH SALT in the recipe , I just use a pinch.
  34. Amanda
    Tried these, love them!! Even the kids liked them. Mine came out slightly purple but it didn't bother me at all. Will be making some more today. Thank you for an awesome recipe
  35. Mark
    Maybe people could try experimenting with some of their questions that they are continuously asking. That is what Maria did when she tried to create the bread. Do we really need to ask if it can be turned into a loaf, thawed out in the microwave, or frozen at all. Experiment instead of lazily asking questions people!!
  36. Lidia
    Can you give me your full recipe? Sound awesome!
  37. Andrea
    Joan, I'm not a chemistry expert so I could be wrong, but sometimes starch reacts with certain things and shows a purple color. Check that your ingredients don't have any hidden starch in them.
  38. Aaliyah
    My first batch were PERFECT, then I doubled the recipe to get 12 rolls - they started to rise perfectly 7n the oven but midway through bake time, they flopped down? Still taste great, good texture but they look like the top was squashed.
    Since then I've made the buns 3 or 4 times. Perfect on original quantities, but same thing when I double everything to get 12 buns.
    Anybody know what I should fix to avoid the rise and fall??
  39. eva
    I also use Rock Salt and Apple Cider Vinegar, it turns out good, what's the mistake? Just want to know to make it better. Mine turned out very nice, i like it so much. Only thing is it is like a half balloon inside, the dough only filled up the bottom half.
  40. Rachel Gati
    Is the vinegar vital i dont have any
    Reply: #1242
  41. Ashlee
    I love this recipe!!! Beautiful bread every time! I do find I never use the amount of water suggested - generally 1/3 cup less otherwise the dough is definitely not play-doh like but more slop. It may be the size of egg white I’m using and Hereford require less water, but always turn out perfect! Thanks
  42. sarah
    I've seen a lot of gluten free recipes that say you can use white vinegar or apple cider vinegar. Maybe use what you have?
  43. Denise Hansen
    They turned out perfectly for me and I've made them several times. I followed the recipe exactly but loved the addition of the optional
    sesame seeds.

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