The keto bread

Smear with butter, and you will think you are eating the real thing! This 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…
Smear with butter, and you will think you are eating the real thing! This 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 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

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.

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. For more information, check out our low-carb baking guide.

Inspiration

This recipe is adapted from a bread recipe by Maria Emmerich.

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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694 Comments

  1. Michael Gilmore
    the last two times I have made these they have sunk in the middle and been all puffy maybe to much baking powder.
  2. Jessi
    How long did you bake it for in the pan? Same amount of time? Or for longer?
  3. Karen P
    I just put these in the oven. When I added the water it got way too runny! I added more almond flour and psyllium husk, we’ll see what happens, I am not too hopeful,
  4. Rebecca M
    I have tried to make these twice and both times the insides have stayed gooey - even with an extended baking time. Any ideas what could be causing that?
  5. EJ Kim
    I agree with you on the buns on salty side when used 1tsp for a batch. I reduced the salt down to 1/4 tsp and worked great.
  6. Misty
    Do you really need to use a hand mixer to beat the dough? Can't you just do it by hand? I have a stand mixer stored under the countertop but I'd hate to get it out just for 30 seconds. I also have a stick blender but the whisk and beater attachments are not the 'traditional' ones, they're more like blades. Do you all use a hand mixer to do this?
    Reply: #718
  7. Sandy Hernandez
    I made the buns tonight but they turned purple and gummy , what did i wrong?
  8. Kelly
    Mine also came out hollow inside. They taste fine but they aren't right for burger buns. Any suggestions?
  9. Susan
    Well they were ok to eat but I need bit tweeking I think. But they will satisfy my roll need.
  10. whittney
    Best way to store these after cooking? Mine turned out great, will definitely make again
  11. Jose
    Mine still came out a little purple.... even with using the recommended powder from this page.
  12. Lorraine
    What are the macros if using the coconut flour varied recipe?
  13. Victoria
    I made these for Father’s Day and they came out really good. I was a bit worried when I was forming them because they were a little gummy but they formed a perfect roll and increased in size. I will make these again for sure!
  14. Emma
    Omg.... this turned out perfectly and was delicious eaten warm with cheese. THANK YOU!
  15. AMIT SADE
    Why using just the egg white and not the entire egg? As far as I know egg white is insuligenic by itself so It's better to use the entire egg. Is there any reason why not?
  16. Max
    I do not understand the Carbohydrate count on the Keto Bread. Example: Almond Flour has 5g per 1/4 cup. recipe calls for 1 cup + 1/4 cup. That is 5 quaters or 25 g. There are six buns. 25/6 = 4.16g. So how come the Nutrition facts say 2g per bun?
  17. Noemi Lindsey
    I just made it and it turned out great. I’m eating it as I type. Yummy!
  18. Michelle
    I mix by hand all the time and they turn out great!
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