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.

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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.

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1,798 comments

  1. Steve
    Make sure to use the Natural Super Fine Almond flour from Bob's Red Mill and not the blanched version. Using the blanched version makes these rolls around 7g carb per roll
    Reply: #688
  2. Gwen
    Amazing.....I flatten them on a cookie sheet to fit in toaster ....dip my hands in water when I shape to rolls which makes a smooth top....husband and son love them
  3. Jess
    Made these buns but found them very salty. Is the quantity correct for the salt? They were so salty I almost didn’t want to eat them.
    Reply: #705
  4. Beth Richardson
    Ryan. I’ve been through several test bakes. Here’s what I’ve found
    Bake them at least an hour Untill they are darkish and you can tap on the roll and it kind of sounds hollow

    Use Bob’s fine almond meal

    Change brands of psyllium. I bought the flakes from whole foods and the large canister, kind of look like an oatmeal container, and grounded in my blender. No weird color and it works perfectly!

    These have become my go to “bread” and we use it for everything from breakfast sandwiches to hamburger buns and everything in between. Hope this helps.

  5. Beth Richardson
    Amber, your substitution was exactly the problem! Boiling water and psyllium is what creates the bulk of the dough. Flax does not have the same reaction at all. Try them again with psyllium. I bought psyllium flakes from Whole Foods and ground them up in my blender. The dough comes together perfectly every time.
  6. Beth Richardson
    It’s the acidity that matters not whether it’s apple cider or white vinegar. White vinegar should work just fine
  7. Alex
    I just shaped it in a bread pan and it worked great as a loaf.
    Reply: #702
  8. J
    Be careful with poppy seeds they an show up in urine tests for driving jobs! See Bbc1 Angela Rippon. U.k. Tv station. ?
  9. Fatty
    Came out great my first attempt. I'm so happy to eat some bread after 5 days of no bread. Yay!
  10. Cathy Wolfe
    Just made these. They are fantastic
  11. Nelamo
    Have made these many times and been very satisfied with my product until recently. Looks like something is wrong- either my new almond flour or the psyllium - bought both at same time and now my buns are coming out wet and undone inside! Have thrown away 3 trials and now too discouraged to try again! Miss them so much but will not be able to replace my supplies just yet- meanwhile enjoying a new found 1 minute muffin recipe using the same almond flour as well as coconut flour!
    Reply: #697
  12. Mikala
    Mine don’t gain very much in size when I make them, though I am following the recipe (and they taste great!). Are they supposed to grow quite a bit or are the shapes we make them at pretty much what’s expected? I did them twice and both times they didn’t puff up too big (ie I only got 4 medium buns from this recipe or 6 small) but nothing actually, say, hamburger bun size. Does it matter what order you put the liquids in? Any other tips?
  13. Lesley
    I made these tonight and they are simply amazing. I can’t agree that it is a difficult recipe to get right. I actually forgot to put in the egg white - doh- I realised just after I closed the oven door and went to the sink to do dishes. Egg white still in cup! So I scooped all the buns back into the bowl (they were warm) added the egg white and mixed with a dough hook. Popped them back in the oven for exactly an hour and they are absolutely wonderful - just like real bread! So much better than the flax meal loaf I’ve been making. I had sort of given up on them after such a goof - but they were brilliant. Perhaps adding the egg white after the water, baking soda and vinegar is the secret? Anyway, my almond flour states it is approx 7g carbs per 100g. I used 125g. Physyllium husk is neg carbs, so I worked out each roll is around 2.2g carbs each! What a result. Thanks for the recipe.
  14. Cheryl
    So yummy. I added the egg whites last as I thought putting boiling water onto egg whites may cook them. They were perfect. First try as well
  15. Andrew
    I cannot for the life of me get the center of the bread to cook, it keeps coming out wet even after 80 minutes in the oven :(
  16. Lora De Thomasis
    Inside of bun came out wet after 60 minutes. Put it back for another 10 minutes and still wet. Any tips or tricks to avoid this? Please help!
    Reply: #673
  17. Karen
    I followed the instructions exact, added "Everything" seed mix on top. They came out amazing. If you think you cannot do low carb because you need bread, this is a great fix.
    Has anyone tried spreading it out and making it into pizza crust?
  18. dodo
    can i use super fine coconut flour instead of almond flour ?
  19. Yulia
    I made this today) ended up really nice! Taste delicious!!! Only one thing I was not satisfied with is that they lost shape, were pretty flat. I was hoping to see like a roll bun on the picture))
  20. Sherie
    I keep trying this recipe and dough never forms its too watery
    Reply: #684
  21. Jens
    If it comes out wet try using 3/4 cup water instead of a whole cup. Worked for me
  22. Patti
    I just made these and bought the recommended NOW brand psyllium and my rolls are purple, yuck! Any ideas what went wrong?
    Reply: #674
  23. Melissa
    I cut mine in half after 60 mins then toast in oven while oven still on, maybe another 5 mins or so
  24. Kara
    It's your baking powder! Buy aluminum free and you should be purple-free. ;)
    Replies: #733, #1201
  25. Dawn
    I tried these for the first time tonight. They were easy to make and came out perfect looking. The taste however, was quite unpleasant. They had a weird “wang” to them. Also, they had a gritty consistency to them. Did I do something wrong?
    Reply: #676
  26. Dawn
    Oops, I was trying to figure out what the exclamation point by my comment was and it looks like it was a link to “report” my comment. Didn’t mean to do that administrator. :)
  27. Lisa
    I just made these and they were hollow inside. The inside walls of the crust were wet. Any suggestions? Thanks!
  28. Deb
    I forgot to mix while adding wet ingredients to the dry ingredients and the dough wouldn't come together... is that why or did i do something else wrong :-(
  29. Maria Isabel
    It would be great to have the recipe ingredients in grams as well as by volumen. It is much more accurate to bake
    by weight and most people would have better results. Scales are inexpensive nowadays.
  30. Mike
    Very new to Keto and baking. Just put these in the oven and have my fingers crossed. Perhaps I bought the wrong ingredients, but my Anthony's Psyllium Husk Powder shows 1 net gram of carbs per teaspoon. So that would put this recipe at 15 net grams for just the Psyllium. I see other people report Psyllium Husk Powder as negative net carbs. Did I just buy the wrong brand?

    If my almond flour was net 2 grams per 1/4 cup, that brings the whole thing to 25 or about 4 per roll.

  31. Bryan
    I just made 4 buns with the recipe. Inside dough was a little damp after 65 minutes but I cut the rolls in half and toasted them in butter for an awesome buttery taste. This was my first burger since going Keto 3 weeks ago and this will definitely make the rotation. If any improvement could be made a liquid measure for the egg whites would help. I raise my own chickens and the whites from 3 eggs is a total crap shoot as to volume.
  32. Dolly
    You must beat the egg whites until frothy before you add them in to get a good bread consistency I have found. It’s not written in this recipe. If you don’t it will be a wet mess.
  33. 1 comment removed
  34. Dolly
    Make sure you whisk the egg whites til quite frothy before you add them. It will def help! I had the same problem til I did this. Cheers.
  35. Tina Dunn
    Can this perhaps be doubled and baked in a loaf pan?
  36. Laura
    I am so excited about these rolls. I have tried a couple of other bread recipes and they were lacking . (Tasted like frittatas) These are so yummy! And they came out great on the first try... I didn’t wisk the whites, but did add the water first too, didn’t want to cook the eggs before I put them In the oven. Keto on!
  37. Tania
    Mine look good but taste gritty any reason why?
  38. kim
    I'm confused which almond flour has lowest carbs. From "blanched whole almonds", from "blanched almonds", from "whole almonds"? All Bob's Red Mill are super-fine anyway.
  39. jjohn d
    These things are F'in nasty tasting. Followed the receipe to a T
  40. 1 comment removed
  41. r kerry
    Im curious to why they are so nasty? I was thinking of making them next week lol
  42. Carol Bradley
    Mine came out hollow inside! I did not whisk the egg whites first, perhaps I should have done. They taste ok, am going to stuff them with fajita mixture tonight instead of using tortillas.
    Reply: #1193
  43. Heather
    Easy recipe, satisfying texture and taste, made great burger buns. Mine were purple but that isn’t necessarily a bad thing! A new go-to recipe for me!
  44. Lynn Faulkner
    I made these with Bob's red mill as suggested, and with 3/4 cup water. The result is a hard shape that is exactly the same size that went into the oven. I cut one open and the inside is more or less bread consistency. The taste isnt bad, but flavorless and certainly not good. Pretty expensive to feed to the wild birds. Where did I go wrong? I have made other things with almond meal and they were great.
  45. Hershey Hall
    My bread came out raised on outside but hollow inside. What did I do wrong? :(
  46. Angelic
    Note: I bought a carton of pasteurized egg whites and attempted to use the measure on the carton to make this recipe. For the first time, the recipe failed. The problem is that you need to measure egg whites by weight, not Tablespoons. I tried again measuring out three ounces of egg white and it worked like a charm. I make this bread regularly, so using carton egg whites will save my whole eggs for other things.

    I wonder if some folks who had bad results (dense, gummy bread that never seemed done) were using Tablespoon measures of carton egg whites?

  47. Angelic
    Any chance you tried pasteurized egg whites in a carton? I had this result when I did and used Tablespoons to measure whites. At three Tablespoons/white as directed on the box, I actually had twice the egg white I needed by weight. I weighed the egg whites the second time and only needed five Tablespoons for three ounces (1 oz = one egg white).
  48. Cathy
    I have to say I was pleasantly surprised by this recipe. I have tried a few keto bread recipes and find them all to be just okay. They work as a bread substitute, but none are that great. This one, however, tastes really good - even my husband loves it and he is much harder to please. I also love that the recipe is so simple and came together really well. I could not believe how much the rolls rose while baking. They were more than double the size. And they hold together nicely - I plan to try to make a loaf using this dough and I could definitely see it working really well.
  49. Fiona
    nom nom nom, cooked these tonight first time. Turned out perfect, kids loved them and sooooo easy to prepare and cook.
  50. Michelle G
    I love these rolls so much! I make a batch once a week and use them for sandwiches, toasted, or just straight out of the fridge with butter on them. Wondering if I double the recipe can I bake in a loaf pan?
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