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

  1. Diet Doctor will not benefit from your purchases. We do not show ads, use any affiliate links, sell products or take money from industry. Instead we're funded by the people, via our optional membership. Learn more

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A little sneak peek...

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Keto: A week of OMAD #1

OMAD is short for “One Meal a Day” and it’s an increasingly popular way of doing time-restricted eating or intermittent fasting. This meal plan helps you do it in a safe and effective way, ensuring you get enough calories and protein each day while helping you meet your low-carb and weight loss goals. The plan has you alternating OMAD one day followed by two meals, lunch and dinner, the next day. It is simple and no fuss. And you’ll be eating delicious, nourishing meals. Do make sure you drink lots of water (tea or black coffee is fine, too.) And get enough salt to minimize side effects like headaches and keto flu.

Check out our in depth guide, What you need to know about OMAD, here >>

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1,837 comments

  1. 1 comment removed
  2. Lolo
    What is the best substitute for psyllium husk, since it is not avaialbe in my area
    Reply: #1856
  3. Heather
    Mine were heavy. Did I use too much Pshylliam Husk? I did add extra.
  4. Truthiness
    Check the math. I come up with over 7 net carbs per bun not 2.
    Reply: #1855
  5. Kristin Parker Team Diet Doctor

    Check the math. I come up with over 7 net carbs per bun not 2.

    The carb count can vary a great deal with different brands of almond flour and psyllium.

  6. Kristin Parker Team Diet Doctor

    What is the best substitute for psyllium husk, since it is not avaialbe in my area

    Unfortunately there is not a good substitute for psyllium in this recipe.

  7. Tudor A Sava
    I've been constantly getting purple bread using the NOW brand psyllium husk powder. Following my mom's advice I used the NOW brand whole husk and bread came out perfect. No more purple or soggy middle.
    Reply: #1858
  8. monicareyes990
    Hi, can you send the link on where to buy the now brand whole husk? I am new in this Keto world and wondering where to buy the ingredients. Thx!
  9. Riccardo
    Hi Erinn, I got the same results as you on my first try - they were huge puffy rolls in the oven but hollow and a bit soggy on the bottom. I made a few slight changes the 2nd time and they came out perfect so perhaps these same changes may work for you. I increased the psyllium powder to 60 grams and used boiling water from my electric kettle (the first time I used hot water from my water dispenser). Since I added more psyllium I also increased the water to about 275 ml. All other ingredients were exactly the same amounts. I also made sure to mix only until the ingredients were completely incorporated and I got a nice ball of dough like "Play dough". Finally to make the rolls I used 25 gram pieces of dough using my kitchen scale and flattened them almost like making cookies. I ended up with 25 small rolls and they are fluffy on the inside.
  10. Amos
    Hello and Happy New Year! Thank you for the recipe. It's been tough not being able to eat regular bread. Finally got to make this recipe after ordering psyilium husk online. It came out better than expected! Previously, I used a different recipe that called for more eggs and sure enough, those tasted eggy. For me, the rolls puffed up, despite me forgetting to add the baking powder until the very end. I baked them in one of those round, halogen convection ovens, because that's all I have at this time. I baked them at 355 degrees fahrenheit for about 15 minutes. They came out about the size of dinner rolls. I had to have one, so I sliced it and spread some butter on them and oh my god! Thank you so much for the recipe. That said, mine came out moist and dense in the middle and especially on the bottom half. Maybe I'll try turning them over halfway through? or baking them longer? I'm also very interested in baking rolls for hot dogs and hamburgers because I miss them dearly. Certainly a work in progress, but it has given me hope that I won't have to be reduced to eating low carb wraps forever. This was a far better start than expected.
  11. charlotte green
    Hi I was wondering what might be the cause of the inside of the bun being gooey? Kept it in the oven for longer to help it be more firm. Didn't really improve it that much. Hope to hear back from you. Thank you x
  12. deborah harper
    followed the recipe to the letter, tried as a long loaf as described on maria emmerich's website, disgusting glob of dough, did not cook, raised great while in the oven, sunk as soon as removed, i gave this 90 mins cook time. I even lessened the amount of baking powder as advised on her website, as we are high altitude. this recipe has not worked for me once. And i have been cooking for 40 years + this is just a sham recipe that wastes ingredients that as a family on accident compensation we can't afford to waste!!!!! Now if anyone has any new or helpful information as to how to make this work ( with coconut flour as my daughter has a nut allergy), i would be grateful. took photos but unable to upload here.
    Reply: #1869
  13. Dietich
    This recipe results under cooked buns! The ready buns on the video isnt shown, she put the butter immediately on it after slicing.
  14. Marilyn Rohaly
    I found the dough too soft and sticky so added more almond flour at least a quarter of a cup or more.
    After shaping into 8 balls I pressed them into sesame seeds and baked them. They were perfect and delicious. I had also added a little more baking powder and some garlic powder to the dough initially.
    I will make these often.
  15. Phyllis F Ness
    I am now baking my third batch. I used the Swanson Husk Powder for all three batches. I keep putting off using the "lighter" husk powder I bought because I really like the darker buns. But I may make the lighter ones before the darker ones run out. I'm only one person so I freeze these and get one out and have with cream cheese and my bowl of soup. I'll be experimenting the next time and reply back to how they turn out. I'm making these today because I really missed having my bun with the soup last night!!! It adds a fuller, more satisfying feeling having the bun with the soup.
  16. JoeyL
    Just made these to the recipe. They came out absolutely perfect and had them with a lovely Keto chilli recipe. Can’t recommend them enough, wonderful texture and actually quite tasty. Thanks very much
  17. Irma
    When they came out of my oven, they were perfect but inside they are sorry. Dont know how to fix that, I see Many have the same problem
    Reply: #1868
  18. Irma
    *soggy

    When they came out of my oven, they were perfect but inside they are sorry. Dont know how to fix that, I see Many have the same problem

  19. Gil
    I've been using this recipe for 16 months every Sunday evening. I make them into hot dog looking buns and this recipe is GOLD!! I haven't had 1 failure...Just sayin' :)
  20. Eugene_dutoit
    This might sound stupid but my roles came out grey. Not sure if it is because of the Physillium husk or what. Still tasted fine, just the color that was weird. Any ideas why that would happen.
    Reply: #1871
  21. Caroline
    Yup. So did mine. A bit soggy too. I’m wondering if the brands of the psyllium husk and the almond flour make a significant difference.

    This might sound stupid but my roles came out grey. Not sure if it is because of the Physillium husk or what. Still tasted fine, just the color that was weird. Any ideas why that would happen.

  22. bec
    I thought I would weigh the ingredients, however, the 5 tablespoons came nowhere near the 40 grams, i had to almost double it, the rolls came out OK ish but were a little damp despite cooking 1 hour 20 minutes at the correct temperature. Should i go by weight or spoonsful?
    Reply: #1873
  23. Kristin Parker Team Diet Doctor

    I thought I would weigh the ingredients, however, the 5 tablespoons came nowhere near the 40 grams, i had to almost double it, the rolls came out OK ish but were a little damp despite cooking 1 hour 20 minutes at the correct temperature. Should i go by weight or spoonsful?

    If you are not in the US, your tablespoon measuring spoon may not be the same as ours. It is better to go by weight whenever possible.

  24. Lili
    I love it!!! It is really amazing and delicious. Thank you for that recipe. I also have one of the books and I use it often. But I am always happy to find something that I don't have on my books-shelf. I'm sharing a link for you. https://fb34d7wkkedm2t6cp5oq4a2jup.hop.clickbank.net/
  25. Darlene
    On my forth batch and for some reason my first 2 times making them they came out perfect but the last 2 batches I made just don't puff up. I also noticed after watching the video that my dough looks nothing like is seen in the video. It's quite a bit stickier. Not sure what I am doing wrong. Help please.
    Reply: #1878
  26. mollipod
    After reading a lot of the comments made these today but did increase the psyllium to 60g and upped the water plus added a tsp of yeast flakes.

    They came out looking like whole meal rolls and were of a lovely bready consistency - will definitely make again

  27. Julie Evans
    These came out great for me. Game changer for my keto diet! These live up to all the hype. The one cup of boiling water was too much so I added more almond flour and psyllium husk - eyeballed it until the dough became firmer and looked more like the video. I live at 4500 feet, so maybe the altitude made a difference. And the rolls are delicious. Even my non-keto friends like them. Yay!
  28. Julie Evans

    On my forth batch and for some reason my first 2 times making them they came out perfect but the last 2 batches I made just don't puff up. I also noticed after watching the video that my dough looks nothing like is seen in the video. It's quite a bit stickier. Not sure what I am doing wrong. Help please.

    Darlene - I would test out your baking powder and make sure it still fizzes (google how to test baking powder). Also, if the dough is still sticky, add a bit more almond flour and psyllium husk until it looks like it does in the video. Good luck and let me know how it goes.

  29. Darlene
    I went out to buy new baking powder just for that reason. Still doesn't seem to help. The taste is good but they come out super flat lol

    Odd thing is the first batch I made were perfect but since then that's not the case.

    I did start using egg whites in a carton instead of fresh egg whites do you think maybe that would make a difference.

    Thank you for responding.

    Much appreciated!

    Reply: #1880
  30. Julie Evans

    I went out to buy new baking powder just for that reason. Still doesn't seem to help. The taste is good but they come out super flat lol
    Odd thing is the first batch I made were perfect but since then that's not the case.
    I did start using egg whites in a carton instead of fresh egg whites do you think maybe that would make a difference.
    Thank you for responding.
    Much appreciated!

    Darlene - I don't really know about the egg whites, but if you are so inclined, test it out with fresh egg whites. Also, have you changed the kind or texture of the almond flour? I used super fine almond flour on my successful batch, then I used hazelnut flour on my second batch (that's all I had). Hazelnut flour batch did not puff up. They are still tasty, BUT, not what I was looking for! Happy baking.

  31. Kelli
    I can’t have almond or coconut flour - would this work with anything else? Rice flour??
    Reply: #1882
  32. Kristin Parker Team Diet Doctor

    I can’t have almond or coconut flour - would this work with anything else? Rice flour??

    We have not tested this without coconut or almond flour. Rice flour is much too high carb.

  33. Laurine
    Well these were interesting to say the least. I followed the recipe exactly except I used 175 ml of water instead of 225 because the mixture seemed to be turning soupy. I made 10 slider size rolls. And I turned them over after 40 minutes of baking and let them bake for 15 minutes longer. I tried one hot out of the oven. Like many other commenters I found it too doughy. Disappointed I set the rest of the rolls aside. I came back 8 hours later to clean the kitchen for the night and lo and behold the texture of the rolls had changed. When I cut into one I found it to be just like a dense multigrain bread. For those of you who've had it -like the Costco bakery multigrain bread. So I made myself a slider with ham and cheese and it was a tasty snack. Next time around I'll add more baking powder so hopefully they'll be a bit lighter and I'll wait until they're cool before digging in. But it's great to have bread. Thanks Dietdoctor!

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