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…
6 servingservings


  • 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 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.


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.


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.


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. Terri
    Can you make this into a loaf of bread??
  2. Monique Lanouette
    I had the same odor mixing psyllium with eggs. I am wondering if you mixed konjak flour or pea fiber if it would eliminate the odor. They are both soluble fiber
  3. Monique Lanouette
    I had the same odor mixing psyllium with eggs. I am wondering if you mixed konjak flour or pea fiber if it would eliminate the odor. They are both soluble fiber
  4. Tzl Ali
    Hi can make this recipe sourdough bread
  5. Shan
    Letting them sit overnight helps with the wetness in the middle.
  6. Amanda
    I have made these 3 times, everytime it comes out stringy on the inside top and thick and wet on bottom. Am I doing this wrong??
  7. Jennifer
    OMG these were amazing! I followed the recipe exactly and they turned out perfect!
  8. Pen Wah
    Made them yesterday... a double batch made into 15 rolls. They turned out perfect even though I hand mixed with a fork. Sad to see they are 9 g of carbs.
  9. KimboleeAnn
    Made these this morning. While they are definitely not bread, they are bread like enough for me. The taste is kind of nutty and the texture was a little wet so I baked them longer by 20 minutes or so.

    My only concern is: how are they calculating that the recipe for 6 servings is only 2 g of carbs per serving??! I've plugged this recipe into all kinds of calculators and come up with anywhere from 11 to 15 grams per 1/8th of the recipe (since I shaped mine into 8 rolls.) Can someone please explain this?

  10. Tracey
    I love how nobody gets their comment replied to. I just scrolled through two pages and not an admin to be found. Not a way to run a website guys, people are looking for help here!
  11. Maci
    Are you all trying the ingredients as net carbs or going back in and subtracting fiber? That might make the difference in carb count
  12. Rhonda
    Not to be controversial, but I believe sesame seeds are legumes and not nuts :)
  13. Bil White
    I have made these many times and am now just finally getting them right and consistent. I'm all thumbs in the kitchen, but I figured it out eventually. Here are some tips:

    - Exact measurements are important.
    - The almond flour should be packed down when you measure it.
    - The psylium husk should be a fine powder.
    - It's baking powder, not baking soda.
    - The recipe says not to stir too much, but I'm not sure why. When you pour in the boiling water, air bubbles are created from whatever reaction is going on. If you don't stir out the bubbles, you will get hollow buns because the air all rises.
    - Remember to put it on the BOTTOM rack. I missed this the first half dozen times I tried it.
    - If done properly, 50 minutes should be enough.
    - When they first come out of the oven, no matter how long you cook them, they all seem to be gooey in the middle. Some further cooking (or something) takes place as they cool. And then you have a consistent bread texture throughout.
    - In my batch yesterday, I added a teaspoon of yeast. The yeast doesn't really react or do anything but it does give a better 'bread' taste and smell.
    - From what I have read in the comments, there are different sources for the almond flour and psyllium husk that could give varying result. I have tried different sources for both and it still comes out.

    Happy cooking!

    Replies: #475, #494, #503
  14. Bil White
    Another comment. I have had 3 of these in one day and they don't affect my ketones at all. I tend to believe the 2 carbs, but I'm not trying to explain it, just give my experience.
  15. Jennifer
    Thanks Bil...followed your tips and they came out perfect!
    Psyllium husk is very high in fiber, so maybe they're talking about net carbs.
  17. Karla
    Thanks Bill. I'm new to this eating lifestyle and also love bread so your tips will be very helpful. Thanks again for being the 'test lab' for all of us.
  18. Marge
    This is my favorite go to recipe and share it with so many people. I will say that all of them come back to me asking about instructions # 2. They think they have to pour the boiling water INTO the egg whites and vinegar mix. Perhaps you should separate those directions into 2 separate bullets to further clarify and avoid confusion. :)
  19. Kaye
    I just made these, Amazing. Served with garlic butter, WOW!! It was very helpful to watch the video that was listed under the "Inspiration" section at the bottom of the instructions.

    Will be making again and again.

  20. Mary Passerine
    Can you use Benefiber instead of psyllium powder
  21. Ada
    Turned out perfectly! I was skeptical of the 50 minute bake time, but after checking them every 10 min or so, I ran the clock all the way to specified time. I was truly delighted in how perfect they looked once in the oven. I appreciate the recipe!
  22. Cj
    This recipe completely failed for me. I followed the recipe exactly, baked for 1.5 hours, and the center of all 6 buns were soggy. Nothing like the image. Very disappointed.
  23. Shane
    First go and they’re perfect! I didn’t mix the batter for very long and they are still delicious. I’ll be making these al, thectime from now on. Thank you!
  24. Lily
    This is the easiest bread recipe ever! I can't bake fast enough. My whole family loves them. From the first batch they were perfect. I have made dinner rolls, and large rolls for sandwiches and burgers. Even doubling the mix and making larger rools, they still bake in 55 minutes and the consistency is perfect. Thank you!!
  25. Darcy
    Thank you for taking the time to give us these tips.
  26. Ade
    Made it first time yesterday. Came out perfectly! The best Keto bread I have made so far !
  27. Fozzy
    Help how much is 300ml in grams . This is confusing me. It's the almond powder.
    Reply: #480
  28. John
    As a longtime low-carber I have taken the long journey into replacing bread, pizza, and other comfort foods.

    I don't regret it exactly, but science marches on. Best link I know of on this specifically is Mary Dan Eades, MD (and wife of Mike Eades, MD).

    Not that many years ago I would have been the one bragging about my low carb bread or pizza and telling you Trader Joe's was the best deal on almond flour. Oops. Hopefully I got out of that in time without doing too much further damage.

    Even now this recipe may be fine in moderation. Its just that moderation at anything is not exactly my strong suit:-) Therefore it works better for me to find simpler, satisfying foods, not that difficult if you agree saturated fat need not be avoided. Just recently was reading Dr. Phinney sometimes just has 4 sausages for breakfast. That really shocked me. Tried it and it worked great for me. Your mileage may vary.

    Reply: #479
  29. Susan
    John I think you are exactly right, however if someone had told me 4 years ago when I started a LC journey that I would be eating (or NOT eating) the things I do today I'm not sure I would have ever started the journey. These recipes are a very important bridge, because you could have never convinced me that I could do without bread and be perfectly happy. I have found the best thing is to dig through cookbooks from the 70s and back for things that by their very nature are already low carb. We don't just need to be creating recipe hacks of 21st century foods as much as going back and looking at recipes from a time when as a culture we didn't have a weight issue. So many great recipes got hacked to be low fat and now instead of going back to the originals we're trying to hack a hack. I just found an old Julia Child recipe for crab bisque and with almost no changes it will be low carb! BUT after 4 years the one thing I still succumb to is a hamburger with a bun, and for my husband pizza, so I am very grateful for a great recipe hack here and there!
    Reply: #488
  30. Jennifer
    1 1/4 cups is the US measure.
    My converter said 300 ml = 300g. I use cups.
  31. Shazi
    Hi slice of coconut flour bread is how many grams ? 30 grams is one slice of bread and it has 1 digestable carb? Is it right?
  32. Kjn83
    I tried this recipe but it has a sandy bite to it... not sure why? Anyone has an idea??

    Other than that it came out bread-like! Pretty amazing!

  33. Kit
    This site counts net carbs.. subtract all fibers and your count might match theirs a bit better. Its pretty misleading.
  34. Franziska
    Hi, i tried to make these rolls but they didn't look at all like yours and they were crumbling as soon i was touching them. What do you think it went wrong?
    Also do you have a recipe for flaxseed bread?
    Thanks in advance
  35. Yvonne
    This is the best keto bread I ever had! Thanks for this recipe!
  36. 1 comment removed
  37. Donna
    Love this recipe! The first few times I made it the tops were rather stringy and empty, but after repeated tries they turn out just like the ones in the photo. If you are having problems, watch the video. I think at first I was overbeating the batter. Now I use a watch and make sure I just mix them for 30 seconds. They freeze great and I always keep some in a Ziploc bag in the freezer. They are great just toasted with butter or butter and cheese. Of course - perfect for a burger. I even taken them to a restaurant - order a bunless burger or no bread reuben and I thoroughly enjoy my meal - never feeling deprived! You can also have one at a restaurant when they bring out the warm, crusty, sourdough bread to the table. Just take one of these keto rolls out of your purse or pocket, slather it with butter and enjoy it with your wine while waiting for the entree! These buns are also great for road trips - fill them with anything you normally make a sandwich out of. Thanks again for a great recipe for us bread lovers!
  38. Shirley
    Excellent information Susan. I agree. I like the older recipes too, long before there was processed food in boxes or cans. Home made all the way.
  39. 1 comment removed
  40. Coo
    This is a good recipe and works great for sandwich buns. I just made a batch and used a 1/3 cup scoop and shaped 8 disks about 1/2" thick (they really expand in oven), patted sesame seeds on them and PERFECT! Had breakfast sandwich yesterday and making bacon cheese burgers today!

    I store in refrigerator and warm/toast them in a Toaster Oven for 8-10 mins.

  41. Linda
    In want to make this Bread but i am allergic to almondflower. Can I use any other flower? (I want to keep it kerk) Thank you!
  42. Anne Elizabeth
    Is Almond flour the same as ground almonds. I live in the U.K. and cannot find Almond flour.
  43. Paula Hackerd
    I can't have eggs. Would this work with ground flax seeds as a replacement for the eggs?
  44. Judith
    Bill, thanks for your hints. I've been reluctant to try this recipe. I'd rather not eat keto-bread than deal with the slimy texture. I'll try this, though, following your suggestions. I've recently purchased bread and pizza crust that is the best I have ever eaten. The brand name is Mikey's out of Scottsdale AZ, USA. It contains ALL real food ingredients. The bread has the consistency of quick bread like banana bread texture. No slime. Has good flavor. I'd love to duplicate their recipe.
  45. Birgit
    200g Konzelmann almond flour (F/P/C 54.1/22.1/4.7)
    5g baking powder (1/3 of a bag for 500g flour)
    90g psyllium husk powder
    300ml warm water
    3 eggs
    9g salt (Sel de Guérande)
    put dry ingredients into the food processor and mix
    dissolve salt in water and mix with the eggs
    start the food processor and pour in the liquid in at once
    mix until dough starts forming a ball
    form 1 loaf and put into the cold circulating air oven
    set to 170°C and bake for at least 1 hour
  46. Cindy
    Tried twice watched video. The batter is like cake batter.. cannot possibly roll into a ball. What am I doing wrong?
    Reply: #504
  47. Donna
    To Anne Elizabeth - yes, almond flour is finely ground almonds. I live in Canada and we have it at bulk food stores and grocery stores.
  48. Annika phillips
    Tried making this today. So bad! I have no idea where I went wrong. Came out really dark brown with a slight urine smell to it. (I'm quite sure I didn't add any!) Rose well but was rather holey inside. Not gonna give up Though, really want it to work.
    Reply: #500
  49. Dani
    Made a batch for the first time today and they were sensational to eat.
    Adjustments: I used two eggs instead of adding 3 egg whites. Also used apple cider vinegar, as i figured it was the same a cider vinegar. I'm not sure if I would add sesame seeds in future as they fell off as soon as I moved the rolls off the oven tray. Thanks for the recipe and the video provided much reassurance.
  50. Mei
    Exactly, I have the same experience as you. I wondered if the bad smell (urine/alkaline ) was the byproduct of the chemical reaction of those ingredients. However you are the first one mentioned about it! Most of the people said it tasted good! Curious!
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