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


  • 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 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. Andrea
    I want to try these but I am intolerant to egg whites. Has anyone else made this without whites? Is that possible. So many keto recipes use egg whites, I have been struggling to find a bread/bun/something I can make
    Reply: #607
  2. Ryan
    So, I tried this last night. Here's my account. I followed the recipe to the letter, with the exception that I couldn't find almond flour so I blanched some almonds, lightly baked them to dry them out, and grinded them down to flour/meal with a food processor. The Psyllium powder turned the bread interior purple, which is apparently normal (so I don't know where all these pictures of normal looking bread are coming from). The exterior was pretty firm, but not too hard, while the insides were semi-mushy. It was hard to determine if the bread was done by the consistency. It was confusing to eat them because of the different textures. I really wanted a burger, so I basically made sliders using the keto burgers w/ cabbage recipe to go with them. I'll probably try this again using flour from amazon, or grinding almonds with my coffee grinder instead of the processor. On the good side, my 4 year old loved making the dough, and watching it turn to bread in the stove. Also, the smell was amazing.
    Replies: #606, #612, #654
  3. Silke
    Versuchen Sie 150 gram Mandelmehl und wirklich nur kurz ruehren. Also, der Ofen ist vielleicht zu heiss.
  4. Lindy
    This is an excellent recipe! I made three rolls which were pretty perfect and very filling. I used ground almonds and had no problems. This is an expensive recipe though. Wheat is so cheap in comparison. However, apart from Lidl’s protein rolls this is the first bread I’ve had in 15 months. Lovely ?.
  5. Angelic
    I made a double batch today with five egg whites and one whole egg and I used the five yolks in this recipe: The double batch (I made 12 rolls) baked off great and I plan to freeze the ones we aren't eating today or tomorrow for a quick bread fix later.

    I'm not sure how three whole eggs (or even two to account for the extra liquid) would work, but now that I have a great recipe for a custard that will replace my wife's beloved lemon Noosa, I'm pretty stoked.

  6. Angelic
    I make mine with superfine Bob's Red Mill almond flour and the texture is very "normal" for bread, although it's pretty delicate as breads go (which is normal for gluten-free breads, I find). My psyllium (NOW foods brand) doesn't turn it purple. I grind the whole husk in my Vitamix and then measure after grinding.

    So, I'd encourage those who have failed (or semi-succeeded) to try again. There's so much variation based on the type of flour and psyllium that you may need to tinker. I've also found that I'm careful to "fluff up" my almond flour before lightly spooning it in baking cups and leveling off all measures. I also bake on parchment, which helps absorb some of the liquid as they bake (not sure if this makes any difference, but it also means I don't have to wash my baking sheet).

    Happy baking!

  7. Angelic
    I haven't tried this, but I did find an equivalency/sub chart at:

    You might also try aqua faba (the liquid from canned chickpeas) but since chickpeas are so high carb, that's pretty wasteful (unless you have some non-keto folks in the house who love hummus).

  8. Beth
    Finally! something that resembles bread. I did find a very slight grittiness from the psyllium husk powder, but not enough to really be bothered.
  9. Bobby
    Psyllium Husk Powder = 0 grams net carbs. It's nothing but fiber...if your psyllium husk has other carbs in it, you might want to look elsewhere.
  10. Tammi
    Vielen Dank für die Korriegung!!!
  11. NoniKat
    Made last night. They were great! Looked like wheat rolls! I had a BBQ brisket sandwich with sugar free bbq sauce!!
  12. Tammy
    Mine too, purple! However, I just made my first batch of normal looking buns. The only difference was I ran out of generic psyllium husk and used brand name Metamucil.
  13. 1 comment removed
  14. Caitlin
    I tried this today but I can't get the insides to set! I baked them 2 hours and still I have goopy bread. I doubled the recipe but accidentally left an egg out. That's the only thing I can think of that would cause this problem. If this has happened to anyone I'd love some help!
    Reply: #645
  15. Magdalena
    Could I substitute the psyllium?
  16. PAUL
    1st time round I used psyllium from health food supplement store. Bread was purple and HEAVY. 2nd time I used organic ground powders from Grape Tree and the bread was absolutely amazing. I used four egg whites though and a tiny bit extra baking powder. I also added chia seeds to the dough. Don’t make the rolls to big otherwise they won’t bake through. I made mine quite flat. The bread was more like ciabatta, full of air pockets, light and great for sandwiches. It’s my go to recipe now.
  17. Bronwyn
    Would it work to bake in a loaf tin for a loaf of bread, or only individual rolls?
    Reply: #620
  18. Khristina
    The first couple of times I tried this recipe my rolls were coming out hollow. I then added a 1/4 cup of coconut flour and, Voila! Perfect!
    I also, would like to say I get my almond flour, coconut flour, and psyllium husk from bulk barrel or bulk barn ( whichever happens to be closest at the moment), and never any purple problems.
    My husband loves these rolls but, since he refuses to give up refined carbs he’s not allowed to have them.
    Sorry, can’t have the best of both worlds!??
    Reply: #624
  19. 1 comment removed
  20. Khristina
    I tried it in a bread pan once and it didn’t work at all. However, when I shaped the whole mix into a loaf shape on the pan it came out fine.
    It did make for very small slices though.
  21. Jules
    I don’t understand how they are 0nly 3g carbs. Can someone explain please? Thank
  22. TerriLH
    Did you bake it in a loaf pan, at the same temperature? I'm dying to try this as a loaf for toast.
    Reply: #657
  23. Hannah
    Has anyone tried this recipe in a loaf? Not sure if it would get done all the way through or if it would turn out?
  24. April
    yes 1/4 cup of coconut flour is what I added as well. It really helps to the make buns denser and I can maek pizza dough and tortillas but just cooking them less time. My go to bread recipes
  25. Teresa
    Yes!!! Fab rolls
    Mine turned out perfect!!
    Rumford aluminum free baking powder
    Wegman brand whole syllium husk
    My oven is hot, so decreased cook time 10 minutes.
    Used light covering of olive on parchment paper on a 1/4 sheet baking pan. Perfect first time. Thank you!!
  26. Janine D Carrington
    Mine are nice and crispy on the outside but wet and goopy on the inside. What did I do wrong? Too much mixing? Oven not hot enough?
    Reply: #1369
  27. 1 comment removed
  28. Rosa rizk
    I just made this bread and I love it it turns out perfect
    Thank you
  29. Colleen
    I just took a batch out of the oven - delicious! :)
  30. Christine
    Anyone know why the inside is slimy? I cooked it for an hour, but it still came out what seems like semi cooked.
    Reply: #636
  31. Irene Turner
    I have made these twice now and can’t get them to rise. Only thing I can see is maybe my no name apple cider vinegar isn’t a good choice. Help I want a sandwich lol
    Reply: #640
  32. Cammie
    Ella, I use "365 Everyday Value (brand) Organic Psyllium Husk whole flakes" I use a vitamix to grind them up. 365 Everyday Value is a Whole Foods brand. It has 10g total carbs and of those carbs, 10g of dietary fiber. This equates to 0 net carbs. You need a different brand !!
  33. station82o
    I looked through the comments, but no one else asked so does anyone know if "cider vinegar" means it could be apple cider vinegar or could even white vinegar work? Does it have to be specifically cider vinegar?
    Replies: #634, #656, #1116
  34. Carolynzy
    Yes, it is apple cider vinegar (at last that's what I have been using)
  35. Chris
    Best low carb bread recipe I've found yet! I followed the recipe exactly except I brought the ingredients together with a spoon instead of a hand mixer. They combined very easily in just a few seconds. Mine took a full hour and 15 min to be done on the inside. They puffed up and browned nicely on the outside. Looked just like the photo! For my psyllium, I used Konsyl brand psyllium fiber laxative I happened to have in my cabinet. It worked great and didn't turn purple. I used one roll as a hamburger bun tonight. It held up well, very sturdy, and delicious! Thanks for this wonderful recipe!
  36. Chris
    After 1 hour at 350, mine were also doughy/raw inside, even though the outside looked pretty brown. I just put them back in for an additional 15 min and they turned out perfect. So total 1 hr and 15 min at 350 for mine.
  37. Marijane
    I made these for the first time yesterday. I had little faith they would turn out because I haven't had a lot of luck with any of my bread attempts. Some have been edible, but I wouldn't say delicious by any stretch. These were my second Diet Doctor recipe. My first was the seed crackers. Might I say, Yippee! They have been a great source of crunch and flavor for me. Anyway, my rolls, surprise, surprise, are great! I added the coconut flour like a couple of commenters mentioned because I have had gooey centers on a couple of different bread recipes. They came out done in the middle, and moist, but not too moist. I made 8 rolls out of my batch, so they are small, but satisfying. Thank you, Diet Doctor, for giving me hope for more delicious breads! Next attempt, tortillas or flatbread.
  38. Dawn
    I’ve made these several times and they are great! I put a mix of anise seed, caraway and poppy seeds to make them extra tasty. I’ve been experimenting with different shapes. I find the best shape is slightly flattened such as an English muffin, so it easier to toast. I advise others to roll them well so they are smooth on the outside, and not to eat them right away out of the oven or they might be slightly gooey. Give them a chance to cool and they will firm up.
  39. Tammy
    Can this be made into a loaf instead off rolls?
  40. Liz
    Mine didn't rise the first time either. The problem was my use of the psyllium. Now I weigh it out then grind to a fine powder in a coffee grinder. Rises perfectly!
  41. Carly
    HELP. Dough was very wet, never play dough. Consistency . Suggestions? Baked up flat. Smell good but NOT rolls by any means
  42. Charlene Newton
    I made these and they came out looking exactly as the picture. Almost like whole grain bread. No discoloration at all. Cut them open to find beautiful fluffy bread with loads of air pockets inside. Will definitely make them again. Would have loved to added my photo as I am super proud of my efforts.
  43. Anna
    Perfect! Followed this recipe to a "T". I used Anthony's Psyllium Husk Powder ( on Amazon), and bread turned purple. Made them into hot dog buns. Baked exactly 50minutes in my toaster oven @ 350`F. Straight from the oven middles were slightly gooey, but after 15 or so minutes of cooling down, they look and feel like regular hot dog buns( purple color didn't turn me off. I just pretended they are made of purple sweet potatoes). Will use this recipe again for sure!
  44. Amber
    I just made this "batter" and its just that.... runny and in no way play-doh or dough of any sort.... I sub ground flax seed for psyillium but that should not have effected the liquidy aspect it now has... VERY disappointed.
    Reply: #655
  45. Casey DelliCarpini
    I baked them for an hour and they still looked wet on the inside, so I sliced them open and baked them again for another 10-15 minutes. Problem solved :)
  46. Judy
    If anyone is having difficulty with the inside being wet, you should probably check the temperature of your oven. It may be hotter than you think. Mine was 50 degrees off and food was getting done on the outside and not the inside. Also, if you mix these recipes too much, they will become gooey in a way that might not cook up well. Also, consider the size you are making them. Even if it makes 6 pieces, you might have them too thick. You could also just try making them smaller and thinner.
  47. Joanna
    This recipe just saved me !! Thank you !
    The taste is fine and I was dying for something to make a decent sandwich !!!
  48. Sharon
    Oh my, easy-peasy and holy yum! Just buttered it & ate as was. Can't wait to try a sandwich or burger with them. So good! I was craving bread and this really helped! It will be my favorite go-to for bread
  49. Vicki
    Made these today for first time.... taste lovely but they are so much darker than the image (darker than rye bread). They looked burned but they weren't. How can i make them lighter in colour so others will eat them?
  50. Simone
    Since I’m allergic to psyllium, I used flax seeds, chia seeds and pumpkin seeds equivalent to the psyllium required and added an extra cup of almond flower and 1 extra tsp. of baking soda to have the consistency needed and it turned out pretty good and tasty although not rising as much as I would have liked.
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