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 (50 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

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1,998 comments

  1. Elena
    I’ve made these buns a few time but they always come up very hollow, as if you almost have a crust, they are not spongy.

    Can you help me please?

    Thank youuu

    Reply: #2002
  2. Kristin Parker Team Diet Doctor

    I’ve made these buns a few time but they always come up very hollow, as if you almost have a crust, they are not spongy.
    Can you help me please?
    Thank youuu

    If they are hollow that usually means the dough has been over mixed.

    Reply: #2012
  3. Jo
    OMG amazing ! I’ve made these before and had the same problem as others with them being completely hollow. Tried them today but only had 2 eggs left, so used 2 whole eggs (large) as read from someone else that whole eggs stopped them being hollow. Probably used 3/4 cup water instead of a cup as felt any more would have been too runny and not like play doh consistency. My daughter who is not doing keto loved them as well. Definitely a change from the more fatty cheese ones . Will be making these all the time now.
  4. 1 comment removed
  5. Catherine
    I made these yesterday. I replaced 1/4 cup of almond flour with oat fibre and they came out perfectly.
  6. Scott
    I got grit too.
    Couldn’t eat them.
  7. Jess
    I've made 2 Keto bread recipes from Diet Doctor and they are very salty and have a weird smell. My recipe is the same as the above but instead of baking powder, I use baking soda. :( To be honest it is very hard to swallow. This is my first time using almond flour, and I hate almond taste like mazipan. I love the almond nuts though. Is it because of the flour? Any help appreciated :)
    Replies: #2019, #2030
  8. A.M
    Will there be a big difference if you use eggs, instead of egg whites ???
    Reply: #2010
  9. PC
    I used this recipe and added 1/3 cup chopped onion, 1 sprig of chopped curry leaves, 1 chopped green chilli, 1 tablespoon chopped ginger, 1 teaspoon cumin seeds and 1 teaspoon crushed pepper corn - and used it to make vada - fried of course, instead of baked. A little more carbs but it was so delicious and close to the original!
  10. Crystal Pullen Team Diet Doctor

    Will there be a big difference if you use eggs, instead of egg whites ???

    The recipe has not been tested by our team using eggs rather than egg whites. However, there have been reports of others having success with the substitution.

  11. Keto beginner
    After 3 weeks of Keto, I craved for some bread. This recipe has saved my Keto journey! I added 1 tbs coconut flour and glazed the dough with coconut oil. It smells so good! The texture is perfect, and it tastes so good! Thank you so much!
  12. Elena
    Thank you very much Kristin!
    I will try tomorrow again =)
  13. 1 comment removed
  14. Kathy
    Wow! I followed the recipe exactly and they turned out perfect and delicious, I used Metamucil
    So far the best keto bread!
    Reply: #2015
  15. Crystal Pullen Team Diet Doctor

    Wow! I followed the recipe exactly and they turned out perfect and delicious, I used Metamucil
    So far the best keto bread!

    Be sure to read the label carefully on the Metamucil as many versions of their product contain sugar or maltodextrin.

  16. Shem
    You can use ground flaxseed as well instead of husk, comes out great too!
  17. c230kompressor05
    Hi there, I have made these now for the last for weeks- they're amazing! A few mods.

    1) I use Costco's Psyllium Fiber - which is orange-flavored - and to my surprise, it works great! The orange flavor is not overpowering at all in the final product

    2) I make two batches and form them in a cupcake mold so they turn out as muffins instead - great for 12 muffins - i eat 1-2 a day, so that lasts me a week!

    3) From the leftover egg yolks, I use part of the yolks as an egg wash on the top of the muffins to help with browning and to help with the seasoning to stick.

    4) I am a fan of savory over sweet - I use Trader Joe's Everything But the Bagel seasoning, which is GF, to top the muffins, and that helps with the bagel taste I miss.

  18. Paul
    I've made these about a dozen times, know the recipe off by heart, I will occasionally add some cinnamon, &/or a few raisins &/or a bit of vanilla . always work out great ('cept the time I got the Phylum and almond flour quantities reversed)
  19. Lynn
    Reduce the salt to your taste, and use baking powder instead of the soda - you wouldn't normally substitute one for the other. But if you do, you need to reduce the soda amount by up to half that of baking powder. You could try making a small item like 90-second mug bread with almond flour to see if you still dislike the taste of the flour. If so, then the notes under the recipe tell you how to use coconut flour instead of almond.
  20. Alison
    Followed the recipe and they turned out so well, lovely!
    Reply: #2021
  21. Kerry Merritt Team Diet Doctor

    Followed the recipe and they turned out so well, lovely!

    So glad you enjoyed them! :)

    Reply: #2027
  22. Chris
    Didn't work for me, sadly.

    They came out looking perfect until I cut it open. Inside they are hollow with all of the 'bread' kinda stuck at the bottom.

    Did I mix too much?

    Reply: #2025
  23. Sayran
    Just tried this recipe and it failed! The dough wouldn’t hold into each other 😞
    Reply: #2024
  24. Crystal Pullen Team Diet Doctor

    Just tried this recipe and it failed! The dough wouldn’t hold into each other 😞

    You may want to double-check your psyllium to be sure it is psyllium husk powder (very fine) and not simply psyllium husk which will be larger and take longer to absorb moisture.

  25. Crystal Pullen Team Diet Doctor

    Didn't work for me, sadly.
    They came out looking perfect until I cut it open. Inside they are hollow with all of the 'bread' kinda stuck at the bottom.
    Did I mix too much?

    Overmixing tends to result in hollow rolls.

  26. Annemarie Stringer
    ive just done for first time and they look fab, really easy to make but really doughy - what did i do wrong? not long enough in over may be?
    Reply: #2029
  27. DH
    Can you use any vinegar?
    Reply: #2028
  28. Kristin Parker Team Diet Doctor

    Can you use any vinegar?

    The recipe calls for cider vinegar. It doesn't call for a lot, but white vinegar or other forms may affect the taste and texture of the finished product.

  29. Kristin Parker Team Diet Doctor

    ive just done for first time and they look fab, really easy to make but really doughy - what did i do wrong? not long enough in over may be?

    Perhaps cooking them longer, and then allow them to cool on their own. They will finish setting the bake on the inside when you do that. You can slice and toast the rolls when ready to serve.

  30. kimbrogers
    Baking powder is vastly different than baking soda when baking. You can always 1/2 the salt.
  31. Andy Jackson
    Is there any reason my rolls always end up purple in the inside? Only difference to the recipe is that I use white wine vinegar.
    Replies: #2032, #2040
  32. Crystal Pullen Team Diet Doctor

    Is there any reason my rolls always end up purple in the inside? Only difference to the recipe is that I use white wine vinegar.

    It may be the brand of psyllium you're using or the reaction of that brand of psyllium with the white wine vinegar. Check out our guide to using psyllium for more information. https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  33. jjasminchang
    Very good!!
  34. lham
    Are they not supposed to get larger in the oven? Mine turned out insanely small, more like slider buns then anything else.
    Reply: #2035
  35. Kristin Parker Team Diet Doctor

    Are they not supposed to get larger in the oven? Mine turned out insanely small, more like slider buns then anything else.

    Yes, these should rise. If yours did not, you may want to check the expiration date of your baking powder.

  36. Megan
    So did you make an actual single loaf in a bread pan or just the rolls? I’ve baked mine at 90 minutes and they’re still gummy and not done. Maybe I just have to keep on baking them? But at 80-90 minutes the knife comes out clean so I don’t know until I cut into the bread.
    Reply: #2037
  37. Kerry Merritt Team Diet Doctor

    So did you make an actual single loaf in a bread pan or just the rolls? I’ve baked mine at 90 minutes and they’re still gummy and not done. Maybe I just have to keep on baking them? But at 80-90 minutes the knife comes out clean so I don’t know until I cut into the bread.

    The size of the rolls can sometimes affect baking time. A good way to tell if they're done, is by tapping the bottom of the buns. If you hear a hollow sound, they should be good to go!

  38. Karen
    Just made these tonight...AMAZING. Crispy on the outside, perfect on the inside.
    3 tips....1. I mixed it with a fork & then divided the dough into the 6 rolls as it suggests then I pressed them firmly together like a snowball as I formed them. This helps the inside texture. 2. Bake on your lowest rack...it makes a difference if you have a conventional oven. 3. Season with " Everything Bagel " seasoning from Trader Joes. Delish. =)
    Reply: #2041
  39. Melissa Taukiri
    Okay so finally got the ingredients to make these and gave them a go today. Super pleasantly surprised at how easy it was, how much they'd risen and how soft they felt. However, they were really dark, so I thought hmm maybe I've overcooked them, but the sesame seeds looked fine, I cut them open to find they were purple on the inside which was creating the dark colour on the outside. I'm guessing the main culprit was the psyllium husk, but I'm not sure. Anywho they look freaky and taste awesome so super pleased. I'll definitely be trying more DD bread recipes.
    Reply: #2042
  40. Melissa Taukiri
    Yay, I thought it was just me. Mine came out purple (today was my first attempt) and I used cider vinegar. The brand of psyllium husk I used was Nkd Living (same as my blanched almond flour). Tasted good though.
  41. Kerry Merritt Team Diet Doctor

    Just made these tonight...AMAZING. Crispy on the outside, perfect on the inside.
    3 tips....1. I mixed it with a fork & then divided the dough into the 6 rolls as it suggests then I pressed them firmly together like a snowball as I formed them. This helps the inside texture. 2. Bake on your lowest rack...it makes a difference if you have a conventional oven. 3. Season with " Everything Bagel " seasoning from Trader Joes. Delish. =)

    Great! Thanks for the tips!

  42. Kerry Merritt Team Diet Doctor

    Okay so finally got the ingredients to make these and gave them a go today. Super pleasantly surprised at how easy it was, how much they'd risen and how soft they felt. However, they were really dark, so I thought hmm maybe I've overcooked them, but the sesame seeds looked fine, I cut them open to find they were purple on the inside which was creating the dark colour on the outside. I'm guessing the main culprit was the psyllium husk, but I'm not sure. Anywho they look freaky and taste awesome so super pleased. I'll definitely be trying more DD bread recipes.

    Yes, the purple color can happen with some brands of psyllium husk.
    It looks a little funny, but it doesn't affect the flavor! :)

  43. Eliz
    This is a follow-up to my original post. I made these for the third time. They are the closest to wheat bread that I have eaten since giving it up. My biggest mistake when making these is not baking them long enough but I split the roll and pop them in the toaster and they come out crunchy (depending how long you toast them). Also, these rolls are hard coming out of the oven but the next day they are very soft so I would not eat them w/o toasting them. I used 4 tbs instead of 5 tbs of psyllium husk powder and added in 1 tbs of oat fiber. This made a bit of a difference to the texture and I like them better. I seasoned the dry mix (before adding in the wet mix) with some Trader Joe's 21 Salute seasoning (mixture of 21 seasonings -onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice & lemon oil) and the bread doesn't taste like the seasoning - it just tastes good. If you've been frustrated with low/keto breads not tasting like bread, try this recipe. I do find it has to be cooked longer than stated in the recipe and I have a thermometer in my oven so I know if I am cooking it at the right temperature. I do hate having to add in egg whites only as I have to figure out what to do with the egg yolks so I may try adding a whole egg or two as someone mentioned in a previous post. Can anyone share results from doing this?
    Reply: #2044
  44. Crystal Pullen Team Diet Doctor

    This is a follow-up to my original post. I made these for the third time. They are the closest to wheat bread that I have eaten since giving it up. My biggest mistake when making these is not baking them long enough but I split the roll and pop them in the toaster and they come out crunchy (depending how long you toast them). Also, these rolls are hard coming out of the oven but the next day they are very soft so I would not eat them w/o toasting them. I used 4 tbs instead of 5 tbs of psyllium husk powder and added in 1 tbs of oat fiber. This made a bit of a difference to the texture and I like them better. I seasoned the dry mix (before adding in the wet mix) with some Trader Joe's 21 Salute seasoning (mixture of 21 seasonings -onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice & lemon oil) and the bread doesn't taste like the seasoning - it just tastes good. If you've been frustrated with low/keto breads not tasting like bread, try this recipe. I do find it has to be cooked longer than stated in the recipe and I have a thermometer in my oven so I know if I am cooking it at the right temperature. I do hate having to add in egg whites only as I have to figure out what to do with the egg yolks so I may try adding a whole egg or two as someone mentioned in a previous post. Can anyone share results from doing this?

    I have not tried it using a whole egg. Adding the yolk to an omelet, making ice cream or custard are great ways to make use of the yolks.

  45. Candice
    Mine was very undercooked inside after 1 hour. Had to add another 20 mins before it looked finished. Too much water? I added the full cup.
    Reply: #2047
  46. Maureen
    I was desperate to make these but a bit disappointed when I did. 2 days ago I made them exactly to the recipe. I read all the reviews so I knew what I might be up against and I was itching for a roll and a cup of tea. I am sorry to say they came out hollow on top and slightly heavy and almost wet on the bottom half. I did read up on the psyllium husk which pointed out that mine was not actually powder so I ground mine even finer. I thought they would be perfect. So I froze all but one which I toasted and had with my cup of tea.
    Reply: #2048
  47. Crystal Pullen Team Diet Doctor

    Mine was very undercooked inside after 1 hour. Had to add another 20 mins before it looked finished. Too much water? I added the full cup.

    You may want to double-check your psyllium to be sure it is psyllium husk powder (very fine) and not simply psyllium husk.

  48. Crystal Pullen Team Diet Doctor

    I was desperate to make these but a bit disappointed when I did. 2 days ago I made them exactly to the recipe. I read all the reviews so I knew what I might be up against and I was itching for a roll and a cup of tea. I am sorry to say they came out hollow on top and slightly heavy and almost wet on the bottom half. I did read up on the psyllium husk which pointed out that mine was not actually powder so I ground mine even finer. I thought they would be perfect. So I froze all but one which I toasted and had with my cup of tea.

    Sounds like it may have been overmixed. I am sorry they didn't turn out for you.

  49. Michi Kossowsky
    Just made these. They puffed up nicely in the oven, but collapsed while cooling. Is that due to overmixing?
    Reply: #2050
  50. Crystal Pullen Team Diet Doctor

    Just made these. They puffed up nicely in the oven, but collapsed while cooling. Is that due to overmixing?

    That sounds like they may not have been completely done when you took them out.

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