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 many net 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 keto 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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1,598 comments

  1. Kristin Parker Team Diet Doctor
    That can be from the brand of psyllium. Some brands and even some batches within brands seem to be more prone to turning purple!
  2. Risa
    I want to substitute almond flour with coconut flour but it says to use one third as much of flour. Is this accurate?? It’s not looking like it’s gonna be enough!
    Reply: #1053
  3. Kristin Parker Team Diet Doctor
    You are correct, if you sub in a smaller amount of flour, you are going to have a smaller final product.
  4. Sarah
    I made 2 of these rolls for dinner tonight and they turned out great! Bit too round but I didn’t realise how much they would rise so will flatten them a little next time. Ours were purple, but still tasted great, texture of a crusty wholemeal roll and fluffy inside. I’m amazed I can bake these and wish I had baked more for the freezer.
  5. Mary Kay Wetzel
    Keep trying this recipe over and over, because I want to like it. Each time it has a metallic taste that is not pleasing at all.
    What do I need to change?
    Reply: #1060
  6. Natalie
    Me too...I made for the first time last night, they didnt rise much and were moist inside and quite heavy. The sand like grit is weird - I used Viva Naturals Organic Psyllium husk powder and Pure Organic almond flour. I also combined tge vinegar with the water. I’ve just made another batch following US measurements and followed the video, my dough looks more crumbly when turned out of the bowl so I might up the water..
  7. Natalie
    Forgot to add they also tasted like Shitaake mushrooms!
  8. Natalie
    2nd batch rose about 1/3 more than first effort - internally still purple, moist and spongy texture, still has a ‘mushroomy’ flavor and ‘sand’ grit although less. Can anyone recommend alternative organic brand ingredients available in California so that I can investigate instead of what I’ve started with? I read a post suggesting Psyliium sourced from India was best?
    Reply: #1062
  9. Bob
    What is the best brand of psyllium husk powder to use?
    Reply: #1061
  10. Kristin Parker Team Diet Doctor

    Keep trying this recipe over and over, because I want to like it. Each time it has a metallic taste that is not pleasing at all.
    What do I need to change?

    Check the ingredients in your baking powder!

  11. Kristin Parker Team Diet Doctor

    What is the best brand of psyllium husk powder to use?

    Any brand that is 100% psyllium is fine.

  12. Kristin Parker Team Diet Doctor

    2nd batch rose about 1/3 more than first effort - internally still purple, moist and spongy texture, still has a ‘mushroomy’ flavor and ‘sand’ grit although less. Can anyone recommend alternative organic brand ingredients available in California so that I can investigate instead of what I’ve started with? I read a post suggesting Psyliium sourced from India was best?

    The psyllium seems to vary from batch to batch even within the same brand. Some people have good luck with Now Naturals or Konsyl but I do not know if they are organic or not.

    Reply: #1093
  13. Abi
    I made this today and I liked the sizing and was happy seeing it rise up. But it was a bit salty, any change I need to make next time?
  14. 1 comment removed
  15. annemie
    I've just put mine in the oven, but, as I only had 200 grams of Almond flour left I topped it with 100 gr of Lupine Flour. And I changed the cider vinegar to half white- and half balsamic. When i put the dough on the sheet it smelled really like marzipan. Although I only used 2/3 of the amount of almond flour. I'll let you know about the end result.
  16. Kelly
    Can this be made in a bread pan?
    Reply: #1067
  17. Kristin Parker Team Diet Doctor
    You can experiment with that but it may not fully bake in the middle.
  18. annemie
    I've baked it. It is very dense and I wonder, should I have let it rise before baking? Yesterday I made the dough, mixed it, shaped it and immediately baked it. It has not, nót at all, risen. It also is very dry. I ate 2 very thin slices and the were really heavy on the stomach. I could get used to the taste, a non sweet marzipan. ;-)
    I'm a Keto Virgin, I bought some keto ingredients to experiment with and get a kick start. Could anybody give me soms tips?
  19. Kerry
    I was looking up what psyllium husk powder is because I've never used it before or even heard of it and this is what I found.

    -Psyllium husk is largely composed of carbohydrates (85%), with the remainder consisting of fats, plant ash, and protein 

    If this info is correct then how is this psyllium husk acceptable to use when its mostly carbs? I'm super new to the Keto lifestyle and it's all still very complicated to me so I'm just trying to get all the tips and help I can get.

    Replies: #1071, #1091
  20. Felicia
    I made the keto bread today and it is delicious. Turned out great!!! Thank you for the recipe.
  21. Merry
    Psyllium husk is all fiber. It is used in products like Metamucil to help with constipation. It absorbs water and creates bulk in your insides. It also binds up toxins and other stuff that might be hanging around in there that should move along and out. I like to put a little in bone broth and let it thicken some. It keeps you feeling full for hours on a fast.
  22. Merry
    I have a question. If you can use sesame seeds on the bread, can you sub some of the almond flour or coconut flour with sesame flour?
    Reply: #1074
  23. Lorain
    I have been gluten free for,over ten years and bread was just something I never found a good sub for. I made these today as I am investigating Keto and they are great. Mine turned out perfect...made 8 buns that are so darn pretty. What fun, looking forward to making them as garlic bread.
    May try to add a yeast flavour...that’s what I miss most.
    Any suggestions, anyone try to add yeast just as a flavour? If not they are pretty good, especially after having really nothing for,years.
    Reply: #1110
  24. Kristin Parker Team Diet Doctor
    While we have not experimented with alternative ingredients, generally you can sub sesame seed flour 1:1 with almond flour.
  25. Michael
    I baked my first batch today. Turned out perfectly. I'm very impressed.
  26. Ghada
    Can you please say 1 serving equal how much grams? I found it hard to keep a constant size and I like to make flat bread with that instead of a bun.

    Thanks

    Reply: #1081
  27. Karen
    I made these and I do like them. My question is my buns rose beautifully but it had a hollow top. Ant suggestions as to what my issue is?
    Reply: #1097
  28. Charlotte Mahin
    Made these rolls yesterday and they came out perfectly and taste good! The texture is good. What is the best way to store them? Should they be in the fridge? With regular bread, the fridge dries it out. Let me know and thanks for this great recipe!
  29. Charlotte Mahin
    Heat the water until it is bubbling. I added it directly to the dry ingredients with the mixer running then quickly added the egg whites and vinegar. Only mixed the 30 seconds and the dough formed nicely and yes, it did kind of look like play-doh. Mine came out great except they sort of stuck to my greased pan. Next time, I will use Pam spray on the pan.
  30. Will
    I believe it is primarily Fiber so it is listed as a carb but is not something counted as a net carb since you dont digest fiber. I believe for every 10 grams of Psyllium you have 9 grams of fiber roughly
  31. Kristin Parker Team Diet Doctor

    Can you please say 1 serving equal how much grams? I found it hard to keep a constant size and I like to make flat bread with that instead of a bun.
    Thanks

    This recipe is designed to rise. It won't make a good flatbread. We do have a flatbread recipe though!
    https://www.dietdoctor.com/recipes/mediterranean-keto-flatbread

  32. Jack
    Is there no alternative to the psyllium husk powder?
    Reply: #1087
  33. Jonathan
    Top
  34. Alicia
    I am wanting to make these this weekend and after reading the ingredients I don have a question. Is the cider vinegar the same as apple cider vinegar, or is cider vinegar it's own thing?
  35. Jen
    Cider vinegar and Apple cider vinegar are the same thing.
  36. Jen
    Kerry - about the Psyllium. Psyllium is almost entirely fiber. Fiber itself is a carbohydrate, but fiber is not broken down in our digestive systems. Instead it remains intact and is not absorbed as calories or nutrition.

    This means that when you're trying to determine the carbohydrate count of a particular food, you get to subtract the amount of fiber from the amount of carbohydrates. What remains is the 'net carbohydrate' count.

  37. Kristin Parker Team Diet Doctor

    Is there no alternative to the psyllium husk powder?

    No, it is a unique ingredient.

  38. Jane
    Is everyone finding the taste like actual bread? Texture was different and tasted eggy. How can this be changed?
    Reply: #1101
  39. Nina
    I find the mushroom flavour is overpowering. Anything I can do to lessen the flavour?
  40. BJ
    Hi,

    I just made my first batch last night and the result was amazing and I am not even good at baking!! As some people have mentioned, the inside came out little soggy but toasting it solves the problem.
    So my question is ..can I get more creative?? Like adding kalamata olives or rosemary? Would it change the consistency of the dough?

    Thanks again!

  41. Marypear
    The carbohydrate component is mostly fiber ;)

    I was looking up what psyllium husk powder is because I've never used it before or even heard of it and this is what I found.
    -Psyllium husk is largely composed of carbohydrates (85%), with the remainder consisting of fats, plant ash, and protein 
    If this info is correct then how is this psyllium husk acceptable to use when its mostly carbs? I'm super new to the Keto lifestyle and it's all still very complicated to me so I'm just trying to get all the tips and help I can get.

  42. Mary Jo
    When I sliced into the bread it was hollow! There was about 1/2" of bread ( which was delicious) but the rest was like a balloon. They look like perfect rolls until you cut into them. Being fairly new to Keto and the ingredients, I am certain that I did something wrong. Maybe I mixed it too long? I didn't make any substitutions. It kind of reminded me of the hollow turkey in Christmas Vacation. Lol. I sure would appreciate help with this.
    Reply: #1099
  43. Natalie
    Hi Kristin thanks for your answer, I tried another brand of Psyllium husk, the one recommended ‘now’ (is non GMO) and today’s batch are less purple but theres still a tinge. The sand grit however, remains and is not pleasant. Does this mean the almond flour might be the culprit?

    2nd batch rose about 1/3 more than first effort - internally still purple, moist and spongy texture, still has a ‘mushroomy’ flavor and ‘sand’ grit although less. Can anyone recommend alternative organic brand ingredients available in California so that I can investigate instead of what I’ve started with? I read a post suggesting Psyliium sourced from India was best?

    The psyllium seems to vary from batch to batch even within the same brand. Some people have good luck with Now Naturals or Konsyl but I do not know if they are organic or not.

    Reply: #1094
  44. Kristin Parker Team Diet Doctor
    The grittiness may be from almond flour. Blanched almond flour, super-fine is going to have the least amount of grit.
  45. Judy Filewich
    I just made these for supper
    Yuck
    First off I had to bake them for an extra 20 minutes and then still the inside was a gluey sticky ball
    I think what happens is when you add the boiling water you cook the psyllium like porridge then when you bake it you get porridge balls.
  46. Barbara
    I made this bread today. left in oven too long and the bottoms burned and it still tastes great!!!!
  47. kori
    Hi Karen. I did have the same problem at the beginning.
    I use 180ml water and 130ml egg whites and bake them for 40 min.
  48. Ruth Myers
    I made these yesterday and they looked great on the outside, just like your photos. But they quickly flattened once I took them out of the oven, and they were HOLLOW inside, like a popover. The taste was pretty good, but I sure expected more "bread"!
    Reply: #1106
  49. Ruth
    Hi Mary Jo, the same thing happened to me when I made them yesterday. The taste was fine, however. They make a great "pocket bread," lol!
  50. Christine
    Each time I bake with psyllium husk I end up with a really dense, and almost 'soggy-middle' end result - even after baking for much longer than advised. I'm really not getting along with it! :-( What could I be doing wrong? I can't work out if I'm over-mixing or not mixing enough - over-cooking or not cooking enough - any suggestions? I don't have a food processor (i do everything by hand or with an electric whisk) so not sure if that us why? Help!
    Reply: #1114

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