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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Video

The keto bread

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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1,683 comments

  1. Fatso
    Yes lots of it see #749
  2. Wendy Stone
    Making my 4th batch of these at the moment. This time Ive added herbs for an italian flavoured bun. Have enjoyed these more than any of the recipes I've experimented with. I tried forming into 3 sausage buns with one batch but they were not consistent texture. Thin top, then hollow in the middle with most of the bun on the bottom portion. This however will still be my "go to" recipe.
  3. Patricia H.
    I just made these and they look beautiful. I cut one open and it is rubbery and spongy. I see a lot of people asking questions but not any answers. Am I missing something?
    Reply: #809
  4. Sandy
    I made these just now and they look exactly like the picture, they’re perfect! I literally wanted to cry! Haha! I already had the psyllium husk as he mentioned and I use aluminum free baking powder so my breads never get that purple color. The brands you use really do make a difference. I also had to use white vinegar instead of ACV because that’s all I had and it was fine. Great recipe!! I now found my go to low carb gf bread after trying to so many other recipes.
  5. Christine
    Can i substitute white wine vinegar for the apple cider vinegar?
    Reply: #761
  6. Zanna
    My gosh didn’t know about making your own low carb bread, going to go out and get ingredients and try it today.
  7. Carole
    I tried this recipe tonight and it left a lot to be desired. Didn't care for the flavor or the texture.
  8. Ingrid
    I make them manny times and i use always 3/4 cup of water
    They turn out always great
    Thans for the recepy
  9. Ruth
    has anyone tried without the psyllium husk powder?
  10. Gentiann
    Melissa, I divide by 3 the amount of almond flour.
    For this recipe, I used 55 grams (1/3 cup + 4tsp) of coconut flour, it worked perfectly for me and looked exactly like the one on the video.
  11. Gentiann
    Any vinegar without sugar should work.
  12. Gentiann
    Vicki, I disagree with you. I have been very successful substituting coconut flour for almond flour following the 1/3 rule (1/3 less than almond flour) in all my bread recipes. Coconut flour is a lot cheaper than almond flour and I think it's unfortunate that you are trying to discourage others to use it. Why don't you give it another try?
  13. Tracy
    I love these little gems. They are great for taking with me on the plane. I just made a new batch were I subbed 1/2 cup of the almond flour with flaxseed flour and added some hemp hearts; turned out fantastic. The recipe mentions that the rolls are supposed to enlarge when cooking, mine stayed the same size, not a problem since I made 8 rather than 10 rolls, but not sure why they did not rise.
  14. Sharyn Lodge
    Made these for the first time today. They turned out perfect. Ate my first one straight out of the oven - yum. And I have just had another one cold - double yum! I don't know what people are doing wrong, because they are delicious. Make sure you get the oven temperature right though, because they do tend to cook quite fast on the outside, and can still be gooey in the middle. I had to give mine an extra 10-15 mins to make sure they were cooked properly inside.
    Next time I make them I'm going to use whole eggs though. I hate recipes that only call for whites or yolks, unless I have some way of using the other part.
    Will let you know how it goes.
    Reply: #792
  15. KellyZ
    I had been searching for a Keto bread recipe that was also cheese or cream free. Most of them had some type of cheese in the ingredients however this one didn’t. I absolutely LOVE this recipe. Not so much as a bun but as a roll or toasted with butter. Can you make this bread in a bread loaf pan? I would love to be able to toast it in my toaster like sandwich bread. Has anyone tried? Thank you so much for posting this recipe.
  16. 1 comment removed
  17. KellyZ
    I baked these buns for the first time and they came out perfect:) I had been searching for a Keto bread recipe that didn’t have cheese or cream. Most of them had some type of cheese in the ingredients however this one didn’t. I absolutely LOVE this recipe. Not so much as a bun but as a roll or toasted with butter. Can you make this recipe in a bread loaf pan? I would love to be able to toast it in my toaster like sandwich bread. Has anyone tried? Thank you so much for posting this recipe.
    Reply: #779
  18. Andrea
    Thank you!!!! I will do as you say and hopefully no more gooey bread.
  19. Andrea
    Thank you!!!! I will do as you say and hopefully no more gooey bread. Could you tell me which psyllium do you use? Thanks
  20. Julie Fisher
    Amazing.. ! Just made for the first time after trying lots of other recipes. Came out perfect first time. These are brilliant.. I've just had a bacon butty I'm in heaven 😍
  21. Alina Olinic
    I made them for the first time yesterday and they are great! Exactly like in your picture!! Next time I’m thinking to try to combine a part of almond flour and a part coconut flour....hope it will work. 🤔
    Reply: #778
  22. Elizabeth
    I'm confused on where the Fat is coming from? I put the recipe in MyFitnessPal and got 8g Carbs, 3g Fat, 3g Protein. However, the nutritional info says it is 2g Carb, 13g Fat, and 7g Protein. Am I missing something? None of the ingredients seem particularly high in fat either
    Reply: #777
  23. Lori Hutchison
    Finally a bread that my husband likes! This is now our go to bread. I made one batch and added 2 tsp. of Vital Wheat Gluten. These things taste like real bread! Couldn't be happier. Thank you for sharing.
    Reply: #776
  24. Ana M.D
    Very good recipe came out perfectly as on the picture and video, however the buns are not crispy, only in the first few 10 min after you remove from the oven. I miss the crust.
  25. Nicky
    Just made these for the first time and they’ve come out perfectly. Watched the video and followed the method. Thank you so much
    PS. I just accidentally reported a comment on here, sorry.
  26. Una
    Lori, just wondered why you had to add gluten and carbs and not make it as per recipe? I'm curious.

    Finally a bread that my husband likes! This is now our go to bread. I made one batch and added 2 tsp. of Vital Wheat Gluten. These things taste like real bread! Couldn't be happier. Thank you for sharing.

  27. Una
    Almonds? 56g per 100g weight! So 5.6g per 10g weight.
  28. Una
    Remember, tge flours are interchangeable in kind but not in quatity so you will need to change the quantities.

    I made them for the first time yesterday and they are great! Exactly like in your picture!! Next time I’m thinking to try to combine a part of almond flour and a part coconut flour....hope it will work. 🤔

  29. Una
    Buns? Rolls? Barmcakes? Baps? All the same. Buns I presume is American English, like a lot of this site seems to be, the others are British English.
  30. Angela
    Just made this Keto bread for the first time. I followed ingredients actually, but instead of making into rolls made in a loaf pan. Cooked for about 65 minutes at 350 degrees. It looked beautiful, but it kinda fell in the middle. I lined the loaf pan with wax paper and it stuck to the paper. Next time I'll spray it non-stick cooking spray and see if that works better. Waited until it completely cooled before cutting it. Very good and tasted a lot like bread. The middle part was a little spongy so I'll try cooking it about 5 or 10 minutes longer when cooking as a loaf. I will definitely be making this again. It made about 8 slices.
  31. Cheng
    I’m making them now! I only see the text, and didn’t see the video; I put 2 and half egg white, my doughs turns too much soft; also in the text said add boiled water first then vinegar and egg whites; in video no, the last to add boiled water, I think this make difference, if too liquid, can put less water. Anyway, I have never baked anything before, so I have no idea how much is low;p.....then I find the video watched then keep it as 175C....
    Anyway, hope them will come out ok :)
    I’m watching it...... finger cross! :)
  32. Cheng
    The breads turn out not good, outside they looked alike the picture, but inside were hollow, at bottom were still wet after 60 minuets baking. I have another question is to boil the water, in what degrees? 100c, fully boiled or? I put the just boiled water, at least 100c. Any one to help?
    Replies: #789, #1079
  33. J.R.
    I am wondering why the recipe calls for just using egg whites and not whole eggs? I only had two eggs in my refrigerator so I used two whole eggs instead of three egg whites and it turned out amazing. Any insight anyone could offer would be helpful.
    Reply: #795
  34. Bertha De-Graft
    I just made the bread it came out very nice but when I cut it ,it was wet and rubbery.I put it back in the oven for another 15mins but it came out the same ,can anybody help
  35. Lesley
    I make these every day and they are now an established part of my Keto diet. They always come out perfect without fail. I use very exact measurements...but I only use 4 heaped tablespoons psyllium, and three quarters cup of water. I mix the dry ingredients well and sieve the baking powder. Then I add the cider vinegar to the water and mix it in. Then I add the egg whites and mix in. I form into five rolls and cook for exactly an hour in a pre heated oven. When they have cooled I immediately put in the freezer. I keep them there and take them out as I need them, defrosting in micro for 30 seconds, then cut into three horizontally and toast them in my toaster. They go beautifully crunchy and crisp, Perfect with low carb peanut butter and home made sugar free jelly. I also use them as naan bread to soak up the curry sauce. I’ve even made breadcrumbs from a stale one in my spice grinder and used to coat chicken. This recipe is the best..almost as good as my own home made low carb maple syrup!
  36. Lesley
    I make these every day and they are now an established part of my Keto diet. They always come out perfect without fail. I use very exact measurements...but I only use 4 heaped tablespoons psyllium, and three quarters cup of water. I mix the dry ingredients well and sieve the baking powder. Then I add the cider vinegar to the water and mix it in. Then I add the egg whites and mix in. I form into five rolls and cook for exactly an hour in a pre heated oven. When they have cooled I immediately put in the freezer. I keep them there and take them out as I need them, defrosting in micro for 30 seconds, then cut into three horizontally and toast them in my toaster. They go beautifully crunchy and crisp, Perfect with low carb peanut butter and home made sugar free jelly. I also use them as naan bread to soak up the curry sauce. I’ve even made breadcrumbs from a stale one in my spice grinder and used to coat chicken. This recipe is the best..almost as good as my own home made low carb maple syrup!

    Also ..someone was asking why the recipe uses egg white and not whole egg. I think the answer is that the dough would not rise as well with egg yolks and be more of a cake or flatbread. Egg whites make it more airy.

  37. Fiona0564
    I substituted the almond flour (allergies) for sunflower seed flour (which I made using a thermomix type machine). Worked out great!
  38. Marry
    Hey everyone,
    I would like to try these great buns, but I have one question: If I track the food (want to have the macros) I get this macros: 63% protein and 30% fat only. Can you help me? I live and love keto and need to change the macros to more fat than protein. Do you have an idea?
    Sorry, I‘m from germany and my english isn‘t very well :)
    Much love
  39. Izzy
    Just baked them and got the same problem. Baked longer but it became more hollow at the top. Did you find a solution?
  40. Joyce
    I made this bread today, best keto bread I've tasted so far. One issue though, even though I used the recommended psyllium husk powder, the rolls still turned out purple. I'm glad I read that this was a possibility or I might have been afraid to taste.
  41. Julie
    they were ok but more weird than good.
  42. Julie
    make scrambled eggs with the part you don’t use
  43. Julie
    will try once more but gonna add the psyillium to the boiling water, let it soak up for a few minutes then add that to the flour mixture. And stir with a fork.
  44. Kristen
    I've made 3 batches so far one with fresh rosemary baked in and they were fabulous! Getting ready for a fourth batch now. I too reduced salt by half after first batch. FANTASTIC! THANK YOU DIET DOC
  45. Julie
    i’m gonna try two whole eggs and hopefully that will make the texture more palatable.
  46. Katherine
    The best! I am not a baker so for something to come out of the oven that looked like the picture is awesome! Thank you !!!
  47. MonicaP
    Ok, 1 cup of water is WAY too much for this recipe. Use caution here folks.
  48. Ginger Vieira
    I make a big recipe and cut the eggs from 6 whites to 3 whole eggs. Also cut the baking powder down from 3 tsp to 2 otherwise they collapse after cooling.
  49. DAsh
    Loved them! A little underdone imside and burnt a little on the bottom. I cut them open and put them back in on low fan force which cooked the inside a bit more.
    Otherwise great simple receipe that satisfied my bread craving.
  50. Danielle
    I have a question. Just started this Keto way of eating and can I make this into a loaf instead of buns!!!

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