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. 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?
    Replies: #739, #748
  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?
    Reply: #731
  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?
    Replies: #724, #735
  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!
  19. Barbara L Judeich
    Have you ever made these with yeast also added?
    Replies: #734, #751
  20. Jade
    These are perfect. I could cry I am so happy!!
  21. Emily
    I’ve made these twice now wonderful
  22. lisa Bradley
    OK... I am cooking mine for an hour and twenty minutes. They look amazing on the outside but are still a bit gooey and hollow inside. What have I done incorrectly?
  23. Melissa
    Can anyone tell me the exact measurements for subbing coconut flour? I.e. 1-1/2 cups of coconut flour? I don’t get the “as much as a third” in the comments of the substitutions. Is that more or, 1/3 more etc?
    Replies: #747, #760
  24. Natalie
    If you are talking about total carbs then what is stated is net carbs .. which is total carbs minus the fibre.
  25. Sarah
    What am I doing wrong! Mine are coming gooey from inside!!!
  26. 1 comment removed
  27. AC
    People - if you're having problems go to the original recipe by Maria Emmerich. You HAVE to do the weighing of the almond flour and psyllium. All these people did here are put in less apple cider vinegar and a bit more water.

    My tips for success: 1) forget about psyllium powder, use the husk version - whenever I use powder it gets all gummy; 2) follow the instructions on Maria's site for adding the liquids to the dry - first put in the ACV and egg whites and make sure you incorporate those liquids REALLY well into the mix before you add in the boiling water; 3) if you follow Maria's ingredients, weigh the almond flour and psyllium, but don't worry about weighing the rest of the ingredients that have a weight beside them (ie eggs, water, ACV); 4) I never use a hand mixer.

    Replies: #768, #769
  28. Lindsay
    I made them tonight and they turned out fantastic. I beat my egg whites before hand to a soft peak and added them in after the boiling water and vinegar. They came out fluffy with a lovely crisp crust. Also used a good name brand fine grind almond flour and psyllium husk powder. I made them a bit larger so they're the size of a hamburger bun, therefore needed to cook them a bit longer than it called for. 5 stars all the way.
  29. fatima
    I love the way they look. I see alittle bit of moist in the middle. I cut each bun and opened it and put it back in the oven for few sec. I haven't tasted it but I can't wait.
  30. Andy
    Mine keep coming our REALLY dense, as in they're like a kitchen sponge dense and really "rubbery" in texture on the inside (as well as purple which is off putting but i could live with that if they weren't so incredibly dense).

    What could i tweak to try and get past the density? The ones in the pic look so light and fluffy compared to mine!

  31. Peggy
    mine turned purple too!
  32. 1 comment removed
  33. Peggy
    Mine came out purple too, but I used the "aluminum free" baking powder! What's wrong? can I still eat them?
  34. Amy B
    I meant to reply, not report the comment! Sorry about that.

    I put a bit of yeast in mine for flavor, not leavening. The yeast can't do it's job, but it can make the rolls taste more like bread!

  35. Didi
    You need to take away the fiber

    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?

  36. Val
    What kind of almond flour was used to make this? My calculations show 4 net carbs, not 2.
  37. Mary
    I made these last night, exactly as stated in recipe except I added 1/4 t of yeast for flavor and unbeknownst to me I had husks not powder, and they came out exactly as pictured. The crust is nice, they were hollow but that's fine with me, the bottoms needed a bit more time so I was reminded of popovers and one trick used for them to 'dry out' is to leave them in the cooling oven, maybe with the door propped open with a wooden spoon handle. I did so after eating one, which helped. I also beat them for 5 min, much longer than simple mixing, using the dough hooks on my hand beater and let the dough rest for 10 min before baking. Overall, I am very pleased to have one go-to 'bread' that is delicious out of the oven. We will see what they are like the next day for BLTs.
  38. Kelly
    Can this recipe be made into a loaf, and then sliced like regular bread?
  39. Kristen
    Same! I followed the recipe 100% and still all gross and gooey on the inside!!
    Reply: #750
  40. Denise
    I followed the recipe. One tip that I did gather from reading the reviews, was to use psyllium HUSK, not the powder. I used 6 tablespoons of husk instead of 5 because the batter was, I thought, a tad loose. I also made sure my baking powder was fresh. Old baking powder can ruin a recipe. I also beat my egg whites a bit before adding them. Used a hand mixer and did not over work the dough. I sprayed cooking oil on parchment paper and baked them that way, vs. greasing a baking sheet. (I hate scrubbing baking pans). For MY oven, I baked at 355 degrees for 65 minutes. Took them off the baking pan and let the buns cool on a rack. They were perfect texture inside, they tasted amazing and I'm just thrilled with the results! Used one that night to have a REAL burger!! No more lettuce wraps for me, as long as I have this recipe. I wish I could post photos, because they were beautiful!
  41. Deannacat
    I gently fold the yolks in right at the end. They come out fine. I split this recipe into 8 hamburger buns and freeze what I don't need right away. I aldi put oregano, garlic , powder, and parsley in for a really awesome bun. GREAT recipe. I too get some that are puffy in the top side but that serves to keep my burger topping in place! At 8 buns it still takes a solid 50 minutes to not have them gooey inside.
  42. Deannacat
    Oh, forget to say DON'T waste your misery on almond flour. But while almond and throw them in your blender. Bake rolls on parchment paper, no fat.
  43. Momo
    So I made this today for the first time (i'm missing bread).
    I had to make a few changes since I was running low on almond flour and I didn't have psyllium powder.
    Used 280 gr of almond flour and one tsp of coconut flour, used a mix of chia and flaxseed (40gr finely ground) instead of husk, used egg whites out of the box instead of fresh, used baking powder and baking soda.
    And I have to say, they came out great.
    (I also didn't use a mixer, just a spatula to fold it all together), sprinkled with sesame and caraway seeds. YUM
    Bake time 55 min
  44. Gentiann
    I made this recipe with coconut flour (cheaper than almond flour) and it works great.
    On my 2nd try, I reduced the psyllium husk powder to 3 tbsp ans it came out as perfect as the first batch.
    With my next batch, I will experiment with adding some yeast to make it taste more like real bread.
    For information, I use 100ml or 55g of coconut flour (1/3 cup + 4 tsp) and 27g (3 tbsp) of psyllium husk powder. I keep the rest of the recipe the same.
    I beat the dough a bit longer until it feels like playdoh, then shape it into a log and cut it into 6 or 8 slices.
  45. Val
    I have posted a question about the carb count being off. I have discovered the reason why. I think the recipe was made with Sukrin (or other brand) defatted almond flours which has slightly less than half the carbs of regular almond flour. The recipe should state defatted almond flour if that is what is being used.
  46. Vicki
    PERFECT! (I added less salt) entire family loves these. I mixed until the dough was just incorporated and they turned out great.
  47. Vicki
    I personally would not sub for coconut flour. Coconut flour is so tricky because it requires so much liquid. Plus you would have to beat in the pasillium husk in the very end. I have not found a bread with coconut flour that worked. Pancakes yes, bread no. Best wishes
    Reply: #762
  48. Vicki
    Hey Rebecca! I actually noticed if you cut them when they are straight out of the oven, they are gooey in the middle - even if you cook them longer. But if you let them cool off then they are perfect and airy/soft. I hope you try them again because they are our fam fav.
  49. Fatso
    Hey!
    Did a lot of variation of that bread. A new one every week.
    Here's THE BEST ONE:

    11/4 cup blanched almond flour
    Up to 1 cup warm water (until you get play doh consistency)
    5 tbsp psyllium powder
    3 tbsp hemp
    2 tbsp ground chia
    2 tbsp coconut flour (not a must, I'm trying to use a bag I bought)
    2 tbsp instant yeast
    2 tsp baking powder
    1 tsp ground himalayan salt
    0 eggs. Like none.

    Mix everything for a while. Sometimes a put it in the vitamix cause I'm lazy
    Make small balls and put them in a 350F oven.
    For 12 small balls, 50 minutes, for 8 medium balls, 60 minutes
    Let cool.
    Put fat stuff on em and eat.
    Impress people.

  50. Fatso
    Try the Fatso recipe #749 . No gross

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