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The keto bread
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
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl. Bring the water to a boil.
- 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.
- 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.
- 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.
- Serve with butter and toppings of your choice.
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Start free trialHow 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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1,767 comments
Seeing you said you paid 10£. Try "Whitworths Ground Almonds" they are on Amazon, £5.30 for 750g (5 x 150g), they are quite often on sale (last time in asda 150g for £1.
Hope that helps ;)
NOW PSYLLIUM HUSK POWDER, my bread taste the same, delicious, very good and very PURPLE. I don't mind the color, but it is not very normal anymore. Any sugestions?
The recipes on this site are a great hit in this household.
Mine are not an off color....wonder if using aluminum free baking powder (ex Rumford or Trader Joes) makes the difference ? I used NOW brand psyllium.
Is it the same as apple cider vinegar?
At standard sea level, water boils at 212F, at 6000 ft, the boiling temp is 200F.
Because the water is boiling at a lower temp, there is less heat energy to do the work of rehydrating the psyllium fiber.
Since the fiber does not absorb as much water, the buns turn out less fluffy / too moist.
Try boiling the water with the sea salt. The salt will increase the boiling temperature of water. You may need to add a bit more water to account for what is lost to steam.
Alternately, you might want to try mixing the psyllium with the hot water and giving it a few minutes to expand and then using it in the recipe. This should work, but there are no guarantees. I plan to try this the next time I make these buns.)
Because the water is boiling at a lower temp, there is less heat energy to do the work of rehydrating the psyllium fiber.
Since the fiber does not absorb as much water, the buns turn out less fluffy / too moist.
Try boiling the water with the sea salt. The salt will increase the boiling temperature of water. You may need to add a bit more water to account for what is lost to steam.
Alternately, you might want to try mixing the psyllium with the hot water and giving it a few minutes to expand and then using it in the recipe. This should work, but there are no guarantees. (I plan to try this the next time I make these buns.)
We have been on Ketogenic diet for over 2 years, no problems maintaining while traveling internationally or at home. My husban’s A1c is now 5. His diabetes is well managed. We are 78 years old and very active.
There is no good substitute for psyllium. Look in the pharmacy department or with the laxatives. Look for a unflavored, no ingredients added.
--Kristin
you can definitely get it on Amazon.
BR
Yes you can. I use 2 whole eggs instead of 3 egg whites with the same results. The buns come out looking like baked potatoes they rise so much while baking.
Read my post #945 maybe it will help you.
I just took them out of the oven. I spread butter one one hot roll...delicious! I used 1 cup of almond flour and 1/4 cup of almond meal. I used 11/2 tsp of baking powder instead of 2 tsp. The dough was very easy to work with. I rolled them a little bigger then a golf ball. I found the psyllium powder in the laxative section. Before putting in oven I did an egg white wash on the top and did not use the sesame seeds. The rolls were placed on parchment paper and baked for 45 minutes. They are not purple, they look like the picture, the outside was crispy and the inside was light and moist. I am a baker and found these little morsels to be easy, no mess and the end results was a 5 star*****