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

  • 1¼ cups 300 ml (150 g) almond flour
  • 5 tbsp 5 tbsp (40 g) ground psyllium husk powder
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp sea salt
  • 2 tsp 2 tsp cider vinegar
  • 1 cup 225 ml boiling water
  • 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). Mix the dry ingredients in a large bowl.
  2. Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.
  3. Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
  4. Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.
  5. Serve with butter and toppings of your choice.

Video

The keto bread

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. For more information, check out our low-carb baking guide.

Origin

This recipe is adapted from a bread recipe by Maria Emmerich. She has been experimenting for over a year to develop the perfect 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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1,003 comments

  1. Sue
    I live this recipe. It's my go to first lunch rolls
    Sue NZ
  2. Jennifer T
    I just started a low carb routine and I made these buns last night. So easy, turned out perfect and I am totally amazed at the taste. Love them. Without any topping they are very tasty.
  3. Jesse F McRae
    "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."

    Do you mean the amount of almond flour PLUS a third, or just use one third of the amount stated in the recipe?

    Replies: #918, #935, #940
  4. Noreen
    I have made these many times and love them...the only thing is sometimes I can’t seem to get the middle cooked no matter how long I leave them in the oven...has anyone had this experience?
    Reply: #956
  5. Gill
    These are delicious but the top half of the roll is empty?? What happened?
  6. Mary H
    I've made these several times and they are very good. BUT..the recipe says to bake 50 minutes!! It only takes 20-22 minutes for a roll.
  7. Vic
    This recepie was spot on ! First time making it was absolutely amazing !
  8. Jeana
    Fantastic! Will definitely make these again! Easy and great low-carb replacement for rolls!
  9. Caron
    Made these last night and they turned out really good, just like bread! I followed the recipe exactly, using almond flour. It helped to know that the dough should be like play-doh because mine was quite wet so I just added coconut flour until I got the right consistency. I used coconut flour for the extra because it is cheaper and it gave it some flavour interest. It took a lot longer in the oven though and I kept knocking it to check for a hollow sound. Thanks for the recipe!
  10. Amal
    For how long I can keep this bread? Can i keep it for a week?
  11. CORI
    Net carbs. You must subtract the fiber from the carb count to get the net carbs. We use net carbs in low carb diets.
  12. Kimberly J Williams
    Why do you need the Cider Vinegar if you are using Baking Powder? Doesn't baking powder just need to have liquid to activate? I'm just trying to eliminate what I consider to be an unpleasant smell. My rolls turned out awesome and the texture is great.
  13. Mona Reed
    Can defrosted egg whites be used?
  14. Tammy
    I’m not having the same experience.. they taste horrible...
  15. Prue
    I just pulled these out of the oven, and WOW. It's as good as any "regular" bread I have made, but with a good deal more flavour! I WOULD like to know what is meant with the coconut flour instructions. A third more? Or a third of 1 1/2 cups? BC coconut flour is much more readily available and affordable where I live!
  16. Emma-Kate Elliott
    Can you make this recipe into a loaf?
  17. Itech
    We dont have. psyllium in my country any replacement
    Reply: #921
  18. Lweber
    Jesse coconut flour is always LESS...😉😉
  19. Loralee Aicken
    Ok, I followed this and my dough was not like play-duh and it wasn’t fully cooked inside, if I had cooked longer they would have been burnt on the bottom 😪
  20. Ashley
    Today I rolled out the entire recipe to test it for a thin pizza crust for my hubs and I share! I can’t wait to see how it turns out!
  21. Amy
    I used xanthan gum in place of the psyllim

    We dont have. psyllium in my country any replacement

  22. Susan
    I cut the salt in half and they taste even better :)
  23. Kori
    I make smaller size buns (like ping-pong ball) and they come out out fantastic - bread on the top and bottom. Oh, and I use only 1/2 tsp baking powder instead of 2 tsp. and I bake them 35-40 min. in my Breville toaster oven. Love these buns!!!
  24. Taya
    Hello everyone. The best way is to use psyllium husks, not psyllium husk powder. Or at least half of receipe use psyllium husks. When I made it first time I had no psyllium husk powder so I used psyllium husks, boy it was like a bread. This time I bought powder and it turned out chewy and wet inside and hollow. Also I think boiling water is not that important. Warm will be even better. Since dough is not that sticky and makes it more time to work with.
  25. Taya
    Try using psyllium husks, not psyllium powder. And don't over mix. Use little less salt. Also instead of 2tsp of baking powder I use 1/2 tsp of baking soda. And I pour apple cider vinegar over baking soda. So it fizz. Rest if it do it the same.
  26. Taya
    Try using psyllium husks, not psyllium powder. And don't over mix. Use little less salt. Also instead of 2tsp of baking powder I use 1/2 tsp of baking soda. And I pour apple cider vinegar over baking soda. So it fizz. Rest of it do it the same.
  27. Sarah Obeid
    Is the 2g carb per serving or for the whole serving?
    Reply: #934
  28. Dale
    Mine turned out great however there is a grittyness present,any ideas what that may be due to?
  29. Pam
    I love these rolls. The trick is not to mix them too much before they go into the oven. I made that mistake before and they did not turn out like the picture but were very holy/airy.
  30. Theresa
    Is the oven meant to be on fan forced? My rolls look great but they are completely raw in the middle after an hour in the oven.
  31. Pamela J BERRY
    I followed directions but it came out like oatmeal. Even added an extra quarter cup almond flour. Had to put it in muffin mold. There was no forming any kinda shape with this dough.
  32. Mark
    Ordered from Amazon the Now Healthy Food Psyllium Husk Powder mentioned. Bread cam out a deep, dark purple color. Local supermarkets dont stock any brands. Not sure what to try
  33. Liz Laurens
    I tried these today for my family who came to dinner tonight - 3 def on Keto diet, and they were all really happy with them. They hadn't had bread since starting this diet 2 or 3 months ago. I was also happy that they actually looked like bread, as apposed to a cake look, which many of the "bread" recipes look like. .
  34. Jay
    it is per serving not per the whole recipe.
  35. Mary
    Just use a 1/3 of the amount. You need less coconut flour than almond flour
  36. maryse
    im pretty fussy, but my buns turned out great and i like them with beef and colslaw
  37. Bryan
    I've been making this bread for quite awhile with a minor change. Instead of egg whites, I add 3 tbs ground flaxseed to the dry ingredients and increase the hot water to 11/4 cups.
  38. Andrea Stephens
    How long can you store these buns please? And where? Fridge/Freezer?
    Reply: #961
  39. Grace
    I’ve only got psyllium husk, NOT psyllium husk powder - how much should I put in of the husks? Still only 5tbsp?
  40. Leigh
    Yes, for a third as much means the same amount as original plus an extra third.
    Replies: #941, #950
  41. Manny
    You use less coconut flour than you would almond flour.
    So since this is 1 1/4 cups of almond flour, it would be 1/3 C, 1T and 1t of coconut flour.
  42. Cherie
    1. No one responded to the brand of psyllium husk they bought which would be helpful because mine said psyllium husk powder but apparently that’s not what we need - so which products are you using if you’re rolls are perfect like video?
    2. No one responded to the “not getting done on inside “despite baking at 1.5 hours- I had that problem also. So maybe it’s the psyllium? Or maybe it’s something else we’re doing wrong, but I want to make these rolls!!!! Please help
    Replies: #943, #945
  43. Heidi
    I'm thinking about making the bread but I don't know if it will be like a sour bread or a bland tasting bread. So my question is, what does the bread taste like?
  44. Kori K.
    Finally I found solution not to have these buns hollow inside after baking. Here it is: use ONLY 3/4 cup or 180ml boiling water (6 buns) and your buns will look like you can see on video. I've tried several time so far and it works for me. I just baked today and they turned out perfectly round and cooked inside - I cook them around 35-40min. Hope this will help.
  45. John
    I made these last night, following the recipe exactly. They came out great for me after 50 minutes @175C, they looked quite brown on the outside, but were nice and soft inside (although mine oddly had a slight purplish colour inside).
    They tasted great with a bit of butter on them - the sea salt and cider vinegar in the recipe gives them a good balance of acidity and flavour, it almost gives it a yeasty taste. If it didn't know any better, I might have believed these were some sort of artisanal bread.

    Definitely going to keep making a supply of these, bread has been something i've missed since going Keto. The only real problem with them is that almond flour is quite expensive (a 500g bag cost me £10), but now I know how to make these, I can probably shop around for a cheaper source.

    Reply: #954
  46. Martha
    Can I use a whole egg ?
  47. Viviana Cordero
    did you left out the vinager and they were good? I wonder because I also dont like vinager.
  48. Anne Marie
    I made this bread (buns) last night following the hint from Kori K about using only 3/4 C water, and am most impressed! I've tried other Keto breads but this one tastes the best and has the best texture. I bought my psyllium husk powder from Sangsters (their house brand) and it turns everything very purple, so I'll not be buying that again! I toasted my Sesame Seeds in a non stick pan first as I love the flavour of dark toaster seeds and find that they don't get very dark just in the oven. I've seriously been missing toast and these toasted up beautifully, nice little crunch & really tender inside, They don't really get a whole lot bigger when baked and they don't really change shape either, so next time I'm going to flatten them a bit but all around, very good Keto Bread. Thank you for the recipe & thanks to Kori for the tip. :)
  49. Shirley W
    I'm pretty sure it's 1/3 the amount called for using almond flour. Otherwise it would say 1/3 more.

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