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.

Get more

Start a free trial for further access to 100+ low-carb meal plans, the amazing meal planner tool and all low-carb cooking videos.

Start free trial

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

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial
7 8 9 10 11 12 13 14 15 16 17

1,727 comments

  1. Shai
    Am I the only one who failed on this recipe?? Please help. My rolls turn out almost hollow inside. And there’s just a little bit of texture - otherwise it’s hollow. What have I done wrong?? It’s so frustrating. Almond powder and psyllium husk here is very expensive. I tried twice and failed twice too.

    Help me please thanks

    Replies: #569, #589, #925
  2. Daniel

    Ich bin echt traurig ......endlich mal ein Rezept ohne Quark und Frischkäse . Ich habe sie jetzt 2 mal gemacht genau nach Anleitung . Beidesmal sind sie so hart dass ich jemand tot schmeissen kann . Wenn ich nur wüsste was ich falsch mache . Auf dem Bild sehen sie so fluffig aus

    Benutze nur 120g Mandelmehl. Es ist ein Fehler in der Umrechnung von amerikanischen Einheiten in metrische.

    Reply: #610
  3. France
    Made this bread once. Although it looked great from the exterior, it didn't cook inside. I baked the bread for approximately 1 h 10 m and the inside was still moist. Any idea why this happened and what I should do next time? Thx
  4. France
    This recipe looks great, but what is the carb intake?
  5. Mindy Martynowicz
    Total flop!! I didn't have the husk powder and since it said it was optional, I didn't use it. It must make a huge difference because my batter was very runny. I added more flour, but the middle did not bake and it was awful. Sure wish I could find a decent keto bread recipe.
    Reply: #573
  6. Joanne
    I just made these. Texture and taste are fine but the inside is much darker than the pics almost purple. Followed recipe exactly and had purchased all of the ingredients just prior to making. Anyone else have theirs come out a weird color?h
    Reply: #559
  7. Joyce
    I made these last night and followed directions exactly. They came out hard as a rock - not edible! Has anyone else had this problem? What could I have done wrong? All ingredients are fresh -- I just started low carb. HELP! I miss my bread.
  8. PokyPoo
    Hey-just place the psyllium husks into your blender-this will give you a powder...I had the husks and it was not successful like the powder.
    Reply: #582
  9. Joyce
    I saw a comment earlier that said some brands of psyllium husk powders turn a purple darkening your project. You might want to search that online.
  10. Luc
    How can this be 2 grams of carbs? 1 1/4 cup of Almond Flour is 16 grams of net carbs alone. 5 tbsp. of Psyllium Husk is 75 grams of net carbs. That is 90 grams of net carbs for the recipe. Divided by 6 is 15 grams per roll, not 2. Where does he get 2? 15 grams of carbs is high for one roll especially when you are trying to stay under 20 a day.
    Replies: #586, #596, #598, #609
  11. Luc
    Does different brands of Almond Flour and psyllium husk have different carb count? How can that be?
  12. Jane
    I've imported this recipe to MyFitnessPal (so i can keep track as I'm a newbie to LCHF), but it is returning a much higher carb of 5.2 instead of 2 as indicated on your recipe per roll/serving. I could use some clarification please. I have made 6 rolls using the 6 servings recipe (300ml almond flour). Thanks
    Jane
  13. Ella
    To Luc, Anthony's Culinary finest grade blanched almond flour, available on Amazon is 2g of net carbs per quarter cup for a total of 10g net carbs. The same brand has psyllium husk powder and is 3g per tablespoon that's 15g so 25g of net carbs which comes out to 4g per roll... So you are right, there is no way this recipe is 2g of net carbs it's 4g per roll.
    Reply: #632
  14. Cella newbie
    Oh my Gosh! I just made this bread and they turned out beautifully! Wish I could upload a picture to show them off, especially since I am not good at baking breads at all! The texture was perfect inside and out, and the taste pleasant. Actually almost flavorless, but that’s to be expected since I didn’t add flavoring to the natural ingredients. Prepared the recipe just as is, so the recipe measurements are perfect (American; english)! However I didn’t use an electric mixer. I mixed with a spoon and shaped with my hands. I used all but about 4 tbs of the hot water. I am so happy! So for the unsuccessful low carbers; here is what I did—easy, peasy! Mix all dry ingredients together well in a bowl; I put the cider vinegar in same bowl as the egg whites (without blending them together) for ease of adding to dry mix at once; have hot water ready. Pour egg whites/cider vinegar into dry mix and blend together with a spoon until wet, then begin adding hot water slowly, and a little at a time. Mixture will absorb the water; blend till a play dough texture. Using wet hands, Divide the dough into 2 equal balls; Spray oil onto cookie sheet and shape each dough ball into a log (2 logs); Cut each log into 3 equal pieces and roll between palm of hands to shape into balls (6 total) and place on cookie sheet. Bake at 350 degrees for 55 minutes. Whalla! Perfect rolls! Yes, the insides were not white, rather somewhat lite purplish/grayish color, but that doesn’t bother me. Whole wheat bread is not white inside either! Just a matter of preference, I guess. Doesn’t interfere with the taste/texture. So you decide your preference. I didn’t use sesame seeds because I didn’t have any! I will add some sort of flavoring next time, maybe garlic or onion! Let me know how they this technique turns out for you if you decide to try it! The recipe is 2 net carbs per roll. (net grams of carbs = total grams of carbs - total grams of fiber per serving) If 1/4 cup of almond flour = 5g total carbs and 3g fiber then net carbs = 2g. Same for psyllium. Now that I have a tasty, decent low carb bread, I am excited to try this new lifestyle of eating for better health and weight reduction! Can’t wait to try the other bread-like recipes along with the other meal ideas. Yeh!
  15. jeff
    Recommendation: put the liquids in the high speed blender (e.g. juicer) for 10 second to get even more fluffiness from the beaten eggs into the bread!
  16. Yola
    I tried this twice and is still moist inside, does altitude has something to do with it? The flavor is great, but they dont rise and they are wet inside! Any advice? Thanks
    Reply: #575
  17. Alba
    Hi everybody.
    Mine turned out GOOD. I'm leaving some tips that worked for me, if that helps anybody:

    1. Flour replacement: I have tried these several times REPLACING ALMOND FLOUR WITH WALNUT flour. They turned out great and, in my opinion, even tastier. But bear in mind this makes for a more savory bun.

    2. Another flour tip: my aunt has tried these with homemade walnut/almond flours: simply grounding the nuts in a food processor until powdered. It worked very well.

    3. Batter too runny: I slowly add pumpkin seed flour, one tablespoon at a time, until it thickened.

    4. I blend my batter with a electric whisk.

    This recipe really works for me (and my kids love it, too), but I am not enough of a baker to trouble shoot some of the problems I have seen. I hope these tips help!

  18. Carla
    I have made these 3 times, today's turned out the best. The first 2 times the middles were wet and I baked them an hour. Today I only made 4, and I cooked them 45 minutes and let them sit 2 hours on the cookie sheet before eating. Not sure if the sitting that long haelped cook up the inside with steam after coming out or what, but they finally cooked but with less time. They aren't fabulous, but as keto breads go they are the most like real bread and as I made biscuits and gravy today they worked for that meal.
  19. Carolynzy
    I absolutely love this bread! When they were hollow on the inside, I think that happened because I put in too much baking powder. Either way, it tastes great and even when hollow inside I still like it a lot.
  20. Marija
    I think you put too much water, this is otherwise the best bread that you can have on low carb diet
  21. Troy
    Made for the first time tonight, made 4 hamburger buns and 2 rolls. Turned out great, light and airy. Might try toasting ham buns a little more next time though
  22. Martha
    I make this bread a lot and I think I have ironed out a lot of the kinks.

    The psyllium husk powder is NOT optional and you need to make sure it is the powder.

    Also, when you add the wet ingredients add the egg whites LAST. Otherwise, the water starts to cook the eggs an the texture turns a little weird.

    When beating everything together, beat it until the dough starts to stick together in one lump. This may be slightly longer than what the recipe says.

    This dough works best in rolls. The bigger you go, the longer you have to bake it. For example, if you bake one big loaf (depending on your oven) you may have to bake it for double the amount of time. It's honestly a game of watching after the first hour. However! The minimum for my oven is an hour. Start checking after that.

    By baking it longer 1) it should actually be cooked and 2) it probably wont be hollow.

    This bread is usually moist, so when you cut into it as long as the texture is consistent you probably did okay.

    I hope that helps!!

  23. Sean S.
    The psyllium husks are not optional. They are a large component in the recipe. I recommend using the brand of psyllium from Amazon recommended in the article as other brands make the rolls turn a grayish purple. Love mine toasted with a nice salty butter and they are very high in fiber as well :)
  24. Shana
    These are awesome!! I just came across this recipe today and have made 3 batches so far. :) My family of 7 has devoured them! We are a Keto family and one thing my kids miss the most is bread. To them, this is just as good as real bread. The first batch I made the rolls too big. It took forever to cook and was still gooey inside. But the second batch I made them smaller and lowered the temp to 325 and they cooked through and we're awesome! The 3rd batch is in the oven right now! I made 10 small rolls. Dusted them with garlic salt, thyme, and sesame seeds. O-M-G. They are like ciabatta rolls! Crusty shell and soft on the inside. I'd like to see how long these will keep but I don't think they will last that long in this house!
    Only thing I changed in the recipe is I used balsamic vinegar instead of apple cider which gives it a nice taste! This will be an every week addition to our meals. If not EVERYDAY. Everyone will be meeting their quota of fiber in this house! Lol!
  25. Shana
    Maybe your baking powder gone bad?
  26. Jeremy K
    I just made these into smaller rolls following the recipe exactly with all fresh ingredients...when I pulled them out after an hr they smelled and looked fantastic but have a very thick, chewy, spongey consistency on the inside. Any ideas?
  27. Anna-Grethe
    I made it last might, they were perfect. Amazing, I have never made bread with psylium husks before, this is clearly the answer to get low carb bread to have a 'real bread' taste and texture. Thanks, awesome recipe. I just used ground almond, as it is easier to get hold of here in South Africa and psyilium husks that I had in my cupboard not powder. Baked for less than an hour.
  28. PSW
    The nutrition links in your recipes dont work.
  29. PSW
    By my calculations (using Anthony's almond flour and Now Foods psyllium husk powder) per roll (1/6 of the recipe) =
    180 calories, 7g protein, 12.5g fat, 2.5g net carbs, 10.2g dietary fiber
  30. Primalgirl
    Has anyone tried substituting a whole egg for the egg whites? I prefer to use the whole egg if possible.
    Reply: #605
  31. Angelic
    I made these last night and saved the yolks for a blender hollandaise this morning. I toasted two of these split open in a skillet with butter (get both sides). Topped with a mixture of kale and radish greens (from last night's roasted radishes), sizzled pancetta, a poached egg on each half and hollandaise. Perfection!

    I bought what is labeled "whole psyllium" but it was pretty fine already. I still whizzed it in a coffee grinder for more powdery consistency and measured after. And, I left these in the oven for the full hour.

  32. Amy
    You are absolutely correct. I also found out that you should blend firstthen measure, otherwisethe measurement will be off.
  33. Tina

    Hey-just place the psyllium husks into your blender-this will give you a powder...I had the husks and it was not successful like the powder.

    Oh dear. I just made them with just the husks. It's too late for me to make another batch. I needed something for a lunch for work tomorrow. Augh!

  34. Tina
    I couldn't figure out how the macros worked out like that with the ingredients, so I weighed them all as I made it and input all the numbers into a spreadsheet that I have set up specifically for figuring out my keto recipes and it came out as 41% fat 10% carbs and 50% protein.

    So I don't know how they got 70% fat. ... Unless they're factoring in slathering it in butter after it's baked...

  35. Reina
    I learned that thumping the bread prematurely to see if it sounds hollow (per instructions) will collapse it on the inside. My loaf looked perfect until I cut into it. Inside it looked like a cavern with dozens of thin stalactites and stalagmites. The same thing happened to one of the buns I cooked when I "tested" to see if it was ready. My advice is to not touch them until they have cooked fully and set (55 minutes or more for the buns and 90 minutes or more for a loaf to be safe).
  36. Bp

    How can this be 2 grams of carbs? 1 1/4 cup of Almond Flour is 16 grams of net carbs alone. 5 tbsp. of Psyllium Husk is 75 grams of net carbs. That is 90 grams of net carbs for the recipe. Divided by 6 is 15 grams per roll, not 2. Where does he get 2? 15 grams of carbs is high for one roll especially when you are trying to stay under 20 a day.

    That’s not accurate. Almond flour is 16 g fat and 6 net carbs. Psyllium is 10 total carbs but due to fiber content is 0 net carbs.

  37. V
    Made them for the first time and just tried one...IMO these are waaay too salty...I followed the recipe exactly by adding 1 tsp of salt and 2 tsp baking powder. I think I'll try this recipe without the added 1 tsp of salt (or maaaybe only add like 1/4 tsp) as the baking powder is plenty salty.

    Other than that, I think they came out pretty well. I baked for 55 minutes in my convection toaster oven, but might add an extra 5 mins or so next time.

    In case anyone is curious, I gently whisked the egg white with vinegar. Then, I very lightly blended this into dry mix with a fork. At the end I added the boiling water and wound up needing every ounce of it as described in the recipe.

    By the way, each bun is rather small and comes out quite puffy. So, I'd recommend making them into rather flat shapes. Don't make the mistake, like I did, to make a hamburger sized thickness and then just flatted some (needs to be much flatter/thinner) because you'll wind up with little baked bun balls! ?

    I'll slice them in half and they'll work fine toasted. Overall it's a very simple recipe that leaves room for some great flavor variations with different seasonings...except, the salt...the salt really needs to be scaled down. ?

  38. V
    Made them for the first time and just tried one...IMO these are waaay too salty...I followed the recipe exactly by adding 1 tsp of salt (I used Himalayan pink salt) and 2 tsps baking powder. I think I'll try this recipe without the added 1 tsp of salt (or maaaybe only add like 1/4 tsp) as the baking powder is plenty salty.

    I baked the 6 buns for 55 minutes in my convection toaster oven, but might add an extra 5 mins or so next time.

    In case anyone is curious, I gently whisked the egg white with vinegar. Then, I very lightly blended this into the dry mix with a fork. At the end I added the boiling water and wound up needing every ounce of it as described in the recipe.

    By the way, each bun is rather small and comes out quite puffy. So, I'd recommend making them into rather flat shapes. Don't make the mistake, like I did, to make a hamburger sized thickness and then just flatted some (needs to be much flatter/thinner) because you'll wind up with little baked bun BALLS! ?

    I'll slice them in half and they'll work fine toasted.

    Overall it's a very simple recipe that leaves room for some great flavor variations with different seasonings...except, the salt...the salt really needs to be scaled down. ?

    PS. I live near Miami, FL and the recipe worked fine as written.

  39. Danele
    Shai,

    The written and video recipe are different. The written recipe calls for husks powder which makes the rolls very light and hollow. The video recipe calls for ground psyllium husks which will make a denser, more bread-like roll. I would try groud psyliums husks next time if you can get it.

    Reply: #590
  40. V
    ??

    I haven't tried with actual store bought powder, but, I did just blend up the Organic Psyllium Husk Flakes I had gotten at Whole Foods (the 365 brand version) and it worked great for the written recipe. Also, did NOT turn purple or any other weird color. ?

  41. Deb
    The best low carb bread EVER! Turned out perfect!!!
  42. Patricia
    OMG. I made this for the first time, today, and they taste great. I wouldn't care if they were chartreuse in color. I made six and they were a little small but tasted great. I'll flatten them a little the next time. I have found my bread replacement. ????
  43. Monica Miltimore
    This is my favourite low carb bread recipe. I make it every week, and my hubby likes it better than 'normal' buns. Thank you for the recipe!
  44. Phil
    WAAYYYYYY too much salt... felt like I was in the desert in the middle of summer with all the water I was drinking after consuming 2 small rolls. Otherwise, the recipe turned out great and I will make again, this time HALVING the salt to 1/2 tsp.
  45. Mary
    I used 1 cup of almond flour and 1/4 cup of coconut four. That made the mixture less wet and it raised better witout defating. I also finally found a psyllium brand that worked the best after 3 rather poor brands. The unflavored Meta brand powder. I don't understand how there can be such a difference in the brands that are all labelled psyllium.
  46. Lauren
    I'm guessing it's per serve/slice for the nutritional info? As opposed to the whole lot ?
  47. Myri
    Please I'm really sick of reading recipes in a wrong measure quantities! There are a lot of FREE apps on the internet where your team can look and just copy the right amount. PLEASEEEEEE We're paying a monthly fee so, we deserve a quality of service here.! Thanks!
  48. Ari
    What brand of psyllium husk are you using that has 75 grams of carbs?! Mine has 8 and 7 grams of fiber.
  49. Sharon Tadlock
    I love this recipe! The texture and flavor is wonderful ? It is my go to recipe for hamburger buns.
  50. Jonty McGints
    Can't stress enough how good these are. If you're looking for bread replacement on a Keto/Low carb diet this is the one.
    First time baking these produced great results. Followed the recipe step by step only I did not use a blender to mix the dough, just hands.
7 8 9 10 11 12 13 14 15 16 17

Leave a reply

Reply to comment #0 by