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

  • 13 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 240 ml water
  • 2 tsp 2 tsp cider vinegar
  • 3 3 egg whiteegg whites
  • 2 tbsp 2 tbsp sesame seeds (optional)
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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...

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: Enjoy losing weight (16:8) #1

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To help turn you into a fat-burning machine, we’ve decided to employ intermittent fasting (16:8) in this week’s meal plan. This means your first meal will be at lunch — but feel free to drink coffee, tea, and of course, water throughout the day.

This mouth-watering ketogenic menu will keep you way below 20 grams of carbs per day. It includes some popular budget-friendly meals, such as our No-bean keto chili and Crispy tuna burgers, plus a few more elevated meals like our
Ribeye steak with loaded cauliflower mash.

Remember, you can always swap pricey ingredients such as ribeye with cheaper protein options such as chicken thighs or pork chops. Just make sure to adjust the cooking time as needed.

By skipping breakfast, you’ll automatically save money that you could potentially spend on higher-quality ingredients such as grass-fed beef and organic eggs — a good investment for your body, the animals, and the environment.

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2,278 comments

  1. Kristin Parker Team Diet Doctor

    Can psylum husk be substituted with xanthan gum in this recipe?

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

  2. Kristin Parker Team Diet Doctor

    Could you please provide this recipe in grams instead of spoons? Thanks :)

    Hi! tsp and tbsp we don’t show in grams since they are so small + they are the same in both US and metric.

  3. Anita
    This recipe is a hit. I made 8 pieces instead of 6, and ate 2 with butter and Dutch cheese, OMG so good! Rest cooling down for tomorrow breakfast.
    Reply: #2304
  4. Kerry Merritt Team Diet Doctor

    This recipe is a hit. I made 8 pieces instead of 6, and ate 2 with butter and Dutch cheese, OMG so good! Rest cooling down for tomorrow breakfast.

    So glad you love it!

  5. Dale Olstinske
    I’ve been making these now for some time. Yesterday instead of using Psyllium Husk Powder, I used Whole Psyllium Husk. I did not adjust the amount based on the density difference, whole is 1/2 the weight per volume Vs the powder, so the dough was very wet. The end result was the best ever, there was no purple color at all, the rolls raised more then ever before and the interior was way more soft and fluffy. Maybe something else was going on here, but does it make sense using whole Vs powder, haven’t found much info on the differences for baking.
    Reply: #2306
  6. Kerry Merritt Team Diet Doctor

    I’ve been making these now for some time. Yesterday instead of using Psyllium Husk Powder, I used Whole Psyllium Husk. I did not adjust the amount based on the density difference, whole is 1/2 the weight per volume Vs the powder, so the dough was very wet. The end result was the best ever, there was no purple color at all, the rolls raised more then ever before and the interior was way more soft and fluffy. Maybe something else was going on here, but does it make sense using whole Vs powder, haven’t found much info on the differences for baking.

    Interesting! Thanks for sharing!

  7. Raquel
    Hi! Wondering if you could let me know how much flax you used to substitute the eggs. Thanks!
    Reply: #2309
  8. Lorna
    Did everyone use conventional over or fan assisted?
    Reply: #2310
  9. Crystal Pullen Team Diet Doctor

    Hi! Wondering if you could let me know how much flax you used to substitute the eggs. Thanks!

    Raquel, I am checking with our recipe team regarding your question. As this recipe uses only the egg white, I am not sure flax would be a suitable substitute.

  10. Crystal Pullen Team Diet Doctor

    Did everyone use conventional over or fan assisted?

    A conventional oven is typically used. When I tried this recipe with convection (fan assisted), the rolls were drier and harder.

  11. Tee
    Must you use cider vinegar?
    Reply: #2312
  12. Crystal Pullen Team Diet Doctor

    Must you use cider vinegar?

    You may try white or white wine vinegar if you have it available.

  13. Dale Olstinske
    Can this dough work for pizza? I need a recipe that uses no cows cheese or egg yolk.
    Reply: #2314
  14. Kristin Parker Team Diet Doctor

    Can this dough work for pizza? I need a recipe that uses no cows cheese or egg yolk.

    We have not tested this recipe as a pizza dough. You'll have to let us know if you try it!

  15. marissa
    Can anyone tell me why my bread is cooked on the outside but on the inside it’s still doughy? i followed the recipe exactly.
    Reply: #2316
  16. Crystal Pullen Team Diet Doctor

    Can anyone tell me why my bread is cooked on the outside but on the inside it’s still doughy? i followed the recipe exactly.

    If the rolls are undercooked on the inside, they need to cook longer. As noted in the recipe, the rolls will sound hollow when you tap the bottom when they are done.

  17. Joan
    I made this bread and it was awesome! Consistency of "real" bread. When I made it a second time it was hollow...the crust was crisp but the inside was just gone... any thoughts as to why? Could it be that I overcooked it? I did cook to the median of the recommended range...
    Reply: #2318
  18. Kristin Parker Team Diet Doctor

    I made this bread and it was awesome! Consistency of "real" bread. When I made it a second time it was hollow...the crust was crisp but the inside was just gone... any thoughts as to why? Could it be that I overcooked it? I did cook to the median of the recommended range...

    Hollow buns usually indicate the batter was overmixed.

  19. Nicole
    Followed the recipe, but i made in my toaster oven. Made 6 buns, 350F for 30 mins and then 325F for 20 mins more and they came out perfectly. I didn't use the convection bake setting, just the bake setting. Very happy with this recipe!
    Reply: #2320
  20. Crystal Pullen Team Diet Doctor

    Followed the recipe, but i made in my toaster oven. Made 6 buns, 350F for 30 mins and then 325F for 20 mins more and they came out perfectly. I didn't use the convection bake setting, just the bake setting. Very happy with this recipe!

    Great tips, Nicole! Thank you for sharing.

  21. Kirn Sajid
    I tried to make this bread how ever my dough was runny it was not as thick is it shows in the video. What did I do wrong ?
    Reply: #2324
  22. Denise
    Mine turned out gritty! What did I do wrong?
    Reply: #2323
  23. Kristin Parker Team Diet Doctor

    Mine turned out gritty! What did I do wrong?

    You may wish to double check that your psyllium and almond flour are both very finely ground.

  24. Kristin Parker Team Diet Doctor

    I tried to make this bread how ever my dough was runny it was not as thick is it shows in the video. What did I do wrong ?

    That may be because of your psyllium. Some brands are more absorbent than others or may just take a minute or two to absorb the added water.

  25. Julie
    This recipe made being keto during Christmas time much easier. Easy and satisfying. I make a little upgrade to the recipe: I add a tea spoon of quick active dry yeast to give it a little more "bready/yeasty" taste.
    Reply: #2327
  26. Jennifer B
    I have been making these for a couple of years at least, and they are so good. However, I recently decided to cut animal products, and I wondered what I could do about the eggs. I am really excited to report that I used aqua faba from a can of chick peas (about a third of a cup) instead of the egg whites, and they turned out AMAZING. Better, in my opinion, than the original! Super crispy outside and moist inside. Vegans enjoy!
    Reply: #2328
  27. Kerry Merritt Team Diet Doctor

    This recipe made being keto during Christmas time much easier. Easy and satisfying. I make a little upgrade to the recipe: I add a tea spoon of quick active dry yeast to give it a little more "bready/yeasty" taste.

    So glad they were helpful for you, Julie!

  28. Kerry Merritt Team Diet Doctor

    I have been making these for a couple of years at least, and they are so good. However, I recently decided to cut animal products, and I wondered what I could do about the eggs. I am really excited to report that I used aqua faba from a can of chick peas (about a third of a cup) instead of the egg whites, and they turned out AMAZING. Better, in my opinion, than the original! Super crispy outside and moist inside. Vegans enjoy!

    Great! Thanks for the tip, Jennifer!

  29. Jo
    Recently started a ketogenic diet & tried your recipe, the brand of psyllium husk powder I used turned the bread rolls purple as described in your troubleshooting tips. I ordered the psyllium husk powder brand recommended by you to try from Now Foods...all the way from the US to Europe. Just made a batch of 12 rolls and they are purple...again! Disappointed...believed the brand you recommended would solve this problem 🙁
    Replies: #2330, #2331
  30. Kristin Parker Team Diet Doctor

    Recently started a ketogenic diet & tried your recipe, the brand of psyllium husk powder I used turned the bread rolls purple as described in your troubleshooting tips. I ordered the psyllium husk powder brand recommended by you to try from Now Foods...all the way from the US to Europe. Just made a batch of 12 rolls and they are purple...again! Disappointed...believed the brand you recommended would solve this problem 🙁

    I am sorry that you still experienced purple rolls. While I know they may not be appetizing to look at, they will still taste the same.

  31. Susan
    I had the purple problem too. I reduced the amount of psyllium by half and substituted finely ground golden flax seeds. Worked like a charm. I also didn't like using so many fresh egg whites (and having leftover egg yolks) so I've been substituting egg white powder and adding the extra water specified on the egg white package (1 tbsp powder + 3 tsp water = 1 egg white) for 1 of the egg whites. Seems to work OK so far. Next, 2 egg whites.
  32. Chia
    Great recipe! Some modifications I did was to add a tablespoon or two of nutritional yeast (which gave the bread the traditional yeasty taste) and to use equal number of whole eggs instead of whites (I've no patience for separating eggs). The texture when using whole eggs turned out softer and less springy, even though the crust was also a little softer. This recipe is fast becoming a staple in my diet!
  33. Joanne
    Would really like to know the actual carbs please. Thanks😊
    Reply: #2334
  34. Kerry Merritt Team Diet Doctor

    Would really like to know the actual carbs please. Thanks😊

    Hi, Joanne! The nutritional information is listed below the ingredients list on all our recipes. To find total carbs, you can simply add the amount of fiber back to the number of net carbs. So this bread would be 9 total carbs per serving.

    Reply: #2337
  35. Jane Cooper
    Kristin (and anyone in the UK) you don't need to order from the US. Go to Grape Tree (on many highstreets) and you can get psyllium Husk there if its in stock. They do restock regularly. I'd also recommend getting ground almond there too rather than almond flour, it's much cheaper and basically the same texture.
    I usually mix in some pumpkin and poppy seeds for extra nutrients - tried them on the top but they seem to burn.
    Also if anyone hasn't tried them with soup yet I highly recommend - the nutty hint to the buns tastes amazing with a veggie or minestrone.
    I make these every week and have some in the freezer too - perfect snack with almond butter!
  36. 1 comment removed
  37. Magda
    Hi is the 2net carbs referring to a 1 roll?
    Reply: #2338
  38. Kristin Parker Team Diet Doctor

    Hi is the 2net carbs referring to a 1 roll?

    That will depend on how many rolls you get out of a batch. If you have the recipe set to make 6 servings and you get 6 rolls, then yes, the 2g net carbs is per roll. All of our recipes list the nutrition information per serving.

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