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


  • 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 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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Low carb: Around the world #3

With our third Around the world meal plan, we bring you the opportunity to eat a meal from a different corner of the globe every night for a week. Be sure to take the time to do adequate planning with this one, as some of the different ingredients, such as okra, may not be available at your regular store.

If you are serving these meals up to family or friends, why not make a game of it and see what other fun facts you can find out about the countries each of your meals originate from and discuss them around the dinner table. Good food is for sharing!

For those wanting to add a little personalization to your breakfast, our keto egg muffins in this meal plan allow for you to get creative – add a slice of avocado or some smoked salmon to these, for something extra special to start your morning. Alternatively, add different ingredients at the baking stage, such as black olives, sunflower seeds or spice them up with a little paprika.

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  1. Yael
    Doesn’t make any sense. 150 g of this flour contain 27 grams of carbs. 27 devided by 6 (six servings) is 4.5g. How is it 2g according to the little green circle????
    Replies: #805, #821, #825
  2. Luciene
    I Just made then I absolute love it. It is perfect! I use to make a type
    of brazilian keto bread but the taste of eggs would never go away but this bread here is just much better. Thank you!
    Reply: #818
  3. M Nykänen
    I just tried the receipt exactly as it’s. The bread was beautiful in the oven, it grew so big that started to crack. It really looks crunchy! I left it 65 minutes in the oven, but the final results was a big disappointment. It tasted eggy like a omelete of white eggs and it was like rubber. :-(
  4. Diana Long
    I made these today and this is, by far, the best recipe I've come across in 6 months of searching. Thank you so much!!!
  5. Santa
    If you just count the net carbs it works out as 2 net carbs per serving
    I watched the video 3 times, so I thought I was ready to make them. I didn't have ground psyllium husk powder, so I substituted xanthan gum (1.1) My dough was very loose, so I had to put some more almond flour on top and bottom before I rolled them. They are in the oven at 350 right now. Hope they come out right.
    Well I worried for nothing! I'm having one right now with slattered butter 2 net carbs and it is dine-o-mite! It is so yummy. Thanks so much for posting this recipe.
  8. Sandro
    I made these and forgot to add the egg whites. They turned out great, light airy and delicious. What do the egg whites add to this recipe?
  9. Hajnalka
    Hi! It happened with me last night too, and I got really frustrated as I'm a very well experienced Baker. So I gave an other go and they came out perfect. Here is what I did wrong in the first round:
    1:I used hand whisk tool not the mixer. So for second time my stand mixer was running low while I poured in the boiling water, then 30 sec mixing on setting 6.
    2: my oven was already pre heated but most likely not long enough. Be sure it is on the right temperature.
    3: first I placed the tray on the middle not on the lower rack, and I had it on for general baking.
    For second time I placed the tray on the lower rack, and I used the baking setting ( to help to rise the dough)
    I hope it helps! I gave a convection oven, I'm not sure what the trouble if you have traditional oven tho.
    Reply: #819
  10. Hajnalka
    Have not gave
  11. Sarah
    Can we refrigerate dough before baking?
  12. Stephen
    Anyone tried using this recipe as a pizza base?
  13. Penelope
    My almond flour is 5g of carbs per 2tbsp so if I follow this recipe it comes out to 8.3 carbs for each roll. Am I missing something?
  14. Penelope
    My almond flour is 5g of carbs per 2tbsp so if I follow this recipe it comes out to 8.3 carbs for each roll. Am I missing something?
  15. AndyT
    It’s net carbs people. 150g of almond is 25g total carbs, 15g is fibre which gives a net carb of 10g. 10g divide by 6 is approximately 1.67g per serving for just the almond flour.
  16. Monika
    How did yours turn out Deb? I have tried making the dough twice now and it is thin as water. Any help is appreciated!!
  17. Monika
    Anyone else having problems with the dough being thin like water? I have tried twice now with the same result and yes I followed the recipe to the letter.
    Reply: #857
  18. Felicia
    I’m allergic to Psyllium. Any recs?
    Reply: #840
  19. Beth Morrell
    were your's hollow? i made 3 batches and they were all hollow
    Reply: #827
  20. Beth Morrell
    i did mine exactly like you the second time, and for 3 batches they came out hollow... not sure why
  21. Louise
    I’ve done this twice now following the exact recipe and both times they say soggy and uncooked in the middle. I have had to cook these for over 2 hours and then the middle sort of disappears. Is one cup of water too much????
  22. Marlene K
    Subtract the fiber content from the carbs to get the net carbs. Psyllium husk powder is very high in fiber.
  23. Vinny
    wow, after not having bread for a while (couple months), i find these are gems! so tasty and soft! love em.
  24. Anneleen
    The recipe calls for boiling water that you have to add together with the egg whites. Doesn't this cook the egg whites? Anyone having trouble with that? I haven't tried the recipe yet.
  25. Bradford
    Any suggestions on storing these ? Put mine in a Tupperware container and they turned a little damp (they were room temp when I put them in the container). I COULD eat them all at once but won't. Fantastic "bread" and mine came out exactly like the recipe/video.
  26. terry
    It may be net carbs? Carbs-fiber=net carbs?
  27. claude
    I just did my bread now its so yummy and filling and was so easy to make , enjoyed it with ham and ricotta cheese
  28. Rennette Madill
    The first ones I made were hollow and stringy inside. Next batch I added 1/4 cup of coconut flour. I then tried beating and adding whole eggs. Perfect. I’ve been making these for 2 years, love them.
  29. Rennette Madill
    I add beaten whole eggs. 1/4 cup coconut flour to prevent hollow stringy insides. Eggs don’t cook with boiling water added, no concern. Psyllium husk must be ground if not purchased ground. I also add seeds, pumpkin, sunflower, flax, chia, sesame, been making twice a week for 2 years. Grandkids eat them for breakfast instead of cereal. Very filling.
  30. Manca
    This is probably the most important low carb recipe for me. It is definetly the best low carb bread I have tried. I just don't like coconut flour in my bread. Even a very expensive store bought bread mix didn't come close to this. I started adding mixed seeds for a little bit of a crunch. But if you do this, you have to add a little more boiled water because the seeds absorb some too. The only thing I didn't know what to do with was the leftover egg yolks. So today, I made some vanilla ice cream. Yum!
  31. Sandy Hache-Lawlor
    We made this bread and had to open all the windows to air the house out after. This was a big, terrible tasting fail. Wow! Sorry to be negative but it wasn’t edible.
  32. Patrica
    Tried this for the first time today and am delighted with the results! I followed the recipe exactly and the rolls came out perfect (other than being purple - I need to change brands of psyllium husks). They have a lovely texture and taste great.
  33. Jenny
    Cooked these buns for the first time today, followed the video/recipe, and they turned out perfectly 🙂 Still warm and spread with butter, they are absolutely yummy!! Thanks for this recipe!! I used psyllium husk powder from Bulk Barn and they did not turn purple. I will be baking these all the time from now on.
  34. Katarina
    Excellent recipe. I doubled it and made sure to weigh all the ingredients. The result was a bread with a soft, fluffy inside. Great to toast as well. A very pleasant surprise.
  35. Katarina
    Anneleen, I think it is important to really whisk the egg whites vigorously while adding the boiling water.
  36. Scott Allen
    We made this yesterday and it turned out great! Yes it was purple - so what? We topped it with olive oil, Italian seasoning, salt, and pepper. It was a little spongier than wheat bread, so I'm interested to try some of the variations: less egg, less vinegar, mixing less. But definitely a success!
  37. Scott Allen
    P.S. As other commenters have, I found the instructions on ading the boiling water confusing, and figured out to add the egg whites to the dry ingredients before adding the water so as not to cook the egg. I strongly suggest editing the post to make that clear.
  38. 3 comments removed
  39. otterb0t
    Someone above said they used xantham gum and it worked. I haven’t tried yet, so I can’t vouch for it, but it may be worth a try!
  40. 1 comment removed
  41. Cindy Ng
    Can I replace almond flour with coconut flour?
  42. Liza
    I made these a couple of days ago and they were heavenly. They came out purple so I spread them with cream cheese and sliced avocado - delicious..... as well as colourful. They were still edible after 3 days but a bit chewy so might refresh in the oven if any last that long in the future!!!. They freeze and thaw well but I haven't tried toasting them yet. My diabetic, bread addicted sister, who is the most unadventurous cook/eater I know, liked these and asked for the recipe - that really is success. Thank you.
  43. fifi
    Has anyone tried this recipe with the substitute of coconut flour. 50 g of coconut four and 6 egg whites doesn't seem right, surely the mix would be too wet.
  44. Kaicee
    So what if u are allergic to tree nut flours AND coconut flour?
    Reply: #853
  45. Karen Wickersham
    I made this tonight. Used Trader Joe’s Everthing but the bagel seasoning blend on top and they are amazing. So easy and came out perfect. Great recipe. Anxious to try some of your other recipes. Thanks!
  46. Ellen whorlow
    Made these today was a little short of almond flour so added 1/2 a cup coconut flour they came out perfect , did mine in the stand mixer .so close to the taste of bread rolls loved them.
  47. Sabibe
    Made these three times, first time I forgot to separate eggs, second time I didn't have almond flour so substituted LSA, third time added garlic powder - plus I never used an electric beater, just a wooden spoon. In all cases the rolls were absolutely delicious! I love them best when toasted...
  48. Merel van Dongen
    Why do my buns always slump? They look good the first 30min in the oven, but then they collapse the last 10 minutes or when I take them out. :(
    Please help!
  49. Inge Andrews
    Thank you for the amazing Keto bread recipe. It was delicious.

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