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


  • 13 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 240 ml water
  • 2 tsp 2 tsp cider vinegar
  • 3 3 egg whiteegg whites
  • 2 tbsp 2 tbsp sesame seeds (optional)
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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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Keto: Bacon appreciation week #1

The rumors are true! Since bacon is full of protein and fat with no carbs, you can eat bacon every day on a keto diet.

This week, we highlight our favorite recipes that include — you guessed it — bacon. In this meal plan, you will enjoy recipes like Keto cheeseburger meatloaf, Keto cobb salad, and Crispy bacon and kale with fried eggs.

What is it that makes bacon so addictive? Is it the aroma? Is it the sound of the bacon sizzling in the pan or the sight of the beautifully crisp, fatty meat? Perhaps you would agree that it’s the first salty, smoky bite. It’s no wonder why bacon is loved by many.

Pro tip: Make sure to buy good quality bacon without sugar. Check out our bacon guide for cooking tips and more helpful information. You can also mix it up by using turkey bacon or beef bacon in place of pork bacon.

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  1. Naa
    I added some grated nutmeg and found that completely took away the edginess. It turned out dense but quite delicious like a super thick dinner roll
  2. Von
    I have baked these rolls numerous times with success and absolutely love everything about them .. but regularly find they are hollow, and cannot identify why.. are you able to help please? thanks, Von
    Reply: #1146
  3. 2 comments removed
  4. Sue
    Have baked these three times, substituting with coconut flour, first time they were great but after that they didn't rise and were very dense. Am using 103ml coconut flour, 5tbls phsylium husk, 2tsp baking powder, 1tsp sea salt, 2tsp cider vinegar, 1 cup boiling water vinigar, 6 egg whites. Any ideas please.
  5. kori
    Hi Ruth.
    Use180ml water and 130ml egg whites (the rest is as in a recipe) and bake them for 40 min. Try it and you won't be disappointed.
  6. kori
    Today I doubled the recipe and baked 10 (bigger) buns for 45 min. They turned out perfectly round and firm.
    Here it goes:
    2 1/2 cups almond flour (from Costco)
    10 Tbs Psyllium Husk Powder (Bulk Barn store)
    4 tsp baking powder
    2 tsp sea salt (or less)
    Wet ingredients:
    4 tsp apple cider vinegar
    260 ml egg whites (from Costco)
    360 ml hot water
  7. Nancy
    The taste is good but....the inside is like not baked, really moist!!! It was in my oven for one hour and a half! And it doesn't dry more in the toaster!
    Replies: #1129, #1141, #1147
  8. richelle
    I made 6 rolls and they were perfect. So filling! Great one to make to have for rolls for the week!!
  9. Roxana
    I have added nutritional yeast (about 1 tablespoon) and a packet of quick-rising baker’s yeast to the recipe for a yeasty flavor. I proof the rapid rise yeast in warm water with a pinch of sugar and add it last after all the other ingredients are mixing. Works very well!
  10. Sheila Inglin
    Could you use ground "Flax seed" instead of psyllium husk?
    Reply: #1112
  11. Kristin Parker Team Diet Doctor
    Unfortunately not, they have completely different properties in baked goods. There is no good substitute for psyllium.
  12. Olivia
    Hi please help! I love these but sometimes they come out perfect and puffy and other things flat. I can’t figure it out. I’ve made sure the egg whites are room temperature. Any tips??!
    Replies: #1135, #1136
  13. franny
    Try to make then thinner.
    Also try to adding the hot water and vinegar after you mixed eggs white to dry ingredients and had them mixed them together.
    Reply: #1125
  14. Carol
    Mine tasted like Psyllium husk... :( anyway to not have them taste like psyllium husk? Texture was good, just like a roll.
  15. Carol
    I used white vinegar, turned out good.
  16. Seth
    How is it 2 net carbs? That doesnt make any sense. Explain plz
  17. Gail
    Hi just made these for the first time and they are delicious! Could these be frozen once cooked?
  18. Janis Long
    Hi ..... just have my second batch in the oven. I didn’t quite follow the recipe on the first one and they were flatter than the picture but absolutely the best wheat free bread I have tasted. I got the directions right on the second batch and they look amazing in the oven 😎 The only sub I made was cutting the salt in half....I found the other ones too salty for my taste buds. I also added a sprinkle of garlic powder and grated pecorino cheese on the top. My kitchen smells so awesome. Thanks for posting this recipe....I have eaten so much gluten free stuff that wasn’t worth baking. This is definitely da bomb ‼️
  19. Marc
    Made these today with:

    - Rice Vinegar instead of Cider Vinegar.
    - Whole Ground Psyllium Husk instead of Powder.
    - 55 minutes at 350F, placed on top a buttered parchment on top of a baking sheet. Elevation 100 ft above sea level in CA.
    - Even forgot to mix the dry ingredients before adding egg & vinegar & hot water :-/
    - Used a hand blender instead of a bona fide mixer.
    - Had no sesame seeds ..

    Still came out great .. I'm very grateful to taste the wonderful flavor of bread yet again.

  20. Marc
    Oh, and the next test will be bacon bits inside, and cheese on top :-)
  21. Dianne
    Hi just baked a batch of six, turned out perfect!
    Thank you for sharing a great recipe:)
  22. GEORGI
    I followed the recipe exactly but mine have are crumbling in the oven and coming apart. Should I add more water ? Or perhaps olive oil? Not sure what I’m doing wrong !
  23. Binta
    Tried it today and it came out beautifully!!! Thanks so much. Ate it with lebanese garlic paste, baby cuncumber and hummus! A delish :-) garlic really helped hidding the moisty/weird psyllium feel & taste. Will definitely make another batch next weekend
  24. Christine
    Thanks will give this a try!
  25. Tracey
    Hi I live in the UK the psyllium that i bought goes purple can anyone tell which brand to get please .
    Replies: #1139, #1417
  26. Hannah
    I have never found a recipe or bought a product that good!! I have been on a low carb diet for a few years. I followed the instructions; beat the eggwhites and left it in the oven for 10 minutes after turning it off.
  27. Vron
    Love these things but how can this recipe be low carb when each bun has 50g of almonds = 22g carbohydrates??
    Maybe I'm missing something?
    Help!!! I want to eat them but i think they are stalling my weight loss??
  28. Maria
    Same here, Nancy. I do t know what I did wrong.
  29. Vron
    Does anyone have the answer to the grams of carbohydrates in these little beauties???
    From my calculations of 300g of almond flour = 120g carbohydrates
    ÷ 6 = 20g carbs per bun.
    Is there other benefits that cancel out the carbohydrates??
    Please I want to eat what baked :)
  30. Bebe
    It’s probably due to the fiber in the psyllium husk powder. These are calculated for NET carbs, not total carbs. Also, in the video they made 8 rolls, but in the recipe it’s 6. I’m assuming that’s the difference.
  31. Hannah
    To Vron
    Each 1/4 cup of almond flour has 6 g of carbs so the total carbs from the almond in this recipe is 30g only. It has more than double that in fat and half of it in fiber.
  32. Heidi
    When I calculate it I get that the net carbs are 6.7 grams per roll. No way it could be as low as 2, which is extremely disappointing. It makes me wonder if all the recipes on this site are way off.
  33. Vron
    Thanks Bebe it must be the net carbs!
    Also, mine aren't light in texture and are quite flat.... I can't seem to buy almond flour so use meal. Is there any diference?

    Mine would very small buns if made into 8.

    Reply: #1158
  34. Bebe
    Vron-- There is a big difference between meal and flour. If you can't find blanched almond flour, I've heard of people running their almond meal through a coffee bean grinder or food processor. I don't know what country you are in, but if you have access to Amazon you can find Bob's Red Mill blanched almond flour. Also, I just looked again at the nutrition posting and you can adapt the number of servings and it changes the nutrition info. I think 6 is definitely the intended number of servings for 2 net carbs. I just made them and they came out great. It really felt like I was having a wheat roll.
  35. Bebe
    For some reason, I swear I saw the recipe saying "chilled" egg whites, but now I can't find it. Anyway, I used my eggs cold out of the fridge and separated them just before mixing. I also forgot to mix the dry ingredients first and they still came out good. I barely mixed them, also--tried to keep it to about 30 seconds. Very happy with these!
  36. Vron
    From Australia 😊
    Thanks for your tips, Bebe.
    Didn't have the flour in our Woolworths or Aldi but will try Coles.
    I tried to fine the meal in the thermomix but was aware of making Almond butter.
    I whisked the ingrediends with hand whisk. I read somewhere to whisk the whites separately....
  37. Jason O'Brien
    First time trying these. I used chia seeds as psyillium substitute and it didn't rise as much but tastes amazing!
  38. Una
    Hi..I got mine from a Amazon. The make is Planete au Naturel make. Doesn’t turn purple.

    Hi I live in the UK the psyllium that i bought goes purple can anyone tell which brand to get please .

  39. Leslie
    I got a soup instead of a dough
  40. ijeoma
    heyy Nancy,
    I had the same problem....when I thought it was done, After about 35-40 mins, I cut one open to find it moist. So, what I did was cut them all open and bake for another 10-15 mins til I got the texture I wanted.
  41. Carolina
    This is so strange! I never had a problem. I am wondering if it has something to do with the ingredients. Have you tried variations suggested by other users?
  42. Carolina
    I use a hand whisk and mix for way, way less than 2 minutes. Just until the ingredients are mixed. Also, just a few seconds in my wet hands to make the balls. It does taste good. Honestly often I eat a table spoon of the dough before baking! :)

    Hi , I got the rubbery bottom and puffy top too after cooking about and hour and a half at 175C .
    Can someone please advise what to do to get success ?
    I must admit I whisked the dough pretty firmly for a couple of minutes and rolled them into balls in my hands for a bit .
    And I did use 2 generous teaspoons of apple cider viniger . The taste is awesome , we just cooked the bottoms a little longer and filled the top with the fillings and they were ok .
    I'd just like them ...umm proper though :)

  43. Carolina

    I tried these last night. They tasted very good. However, I flattened the dough somewhat, intending to make a hamburger bun, and the finished product came out more like a small pita bread that I could actually fill, rather than a roll, as pictured. I needed to bake them for 1 hour 10 minutes for the inside to lose its gooey texture. Any ideas? Thank you

    You know, if they are a bit gooey inside, I toast mine and they come out really yummy.

  44. Carolina
    I have made this bread many times and it has never happened to me.
  45. Catherine Freelove
    Mine are the same, hollow. They taste great but have no idea what causes that.
  46. Brenda
    I had the same problem. I changed the cookie sheet out for a glass baking pan, and put my oven on convection
  47. Chad Webb
    I flattened them out into 3 pizza shells and cooked them for 301-40 mins and they are going to be topped with a light tomato paste and then Keto friendly meat, veggies and cheese and lightly cooked again and voila - PIZZA.... so exited !
  48. Kate
    So I forgot to buy psyllium husk but had some Citrus Metamucil that I was able to use instead. Turned out not bad haha. Kind of like a sweet bread, just with no sugar.
  49. Jhonathan Augusto
    I inserted the recipe on the app "Carb Manager" and it states each serving is 3.5g net carbs. The name is Keto Bread ( for those who are interested.

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