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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  1. Kristy Parson
    I really don't understand all these comments saying these are delicious, etc. I made these for my husband who has lost almost 20 pounds in 3 weeks on keto, but he cannot eat them because frankly they taste awful and have a disgusting texture. We are not normally picky and eat almost anything! I tried a bite of his roll and almost had to spit it in the garbage. They look beautiful and came out exactly right, but they are inedible. Is everyone on here just pulling my leg? How can y'all say these are good?! My husband said they taste like they came from another planet, one where after you ate this, you would know you had to get back to earth immediately. He told me not to make any more keto bread. Disappointed because I was excited to make this for him.
  2. Kristy Parson
    A little addendum to my earlier comment. I've read tons of these comments, and I'm literally the ONLY person who dislikes these? Come on, people! Plus y'all are all saying this is the best keto bread recipe ever! Not sure how to take that, cause either the other recipes are really, REALLY yucky, or we have such different ideas on what's actually good that maybe those other recipes are great!
    Replies: #1174, #1181, #1190, #1194, #2165
  3. Roxana
    I bought the suggested brand from Amazon, and they still turned out purple, any suggestions?
    Replies: #1154, #1165
  4. Kristin Parker Team Diet Doctor
    Unfortunately that just seems to happen with some batches, even within the recommended brand. The good news is that they are still completely safe to eat.
  5. Jess Isaac
    Made these exactly as recipe states. They were perfect. Added TJ Everthing bagel seasoning to half of batter...simply divine! With cream cheese, you would never know not a BAGEL. Even though they were purple, still a must!!!!
  6. Liz
    I ran out of baking powder and used bicarb instead a few weeks ago and rolls are no longer hollow or purple! Have made 3 batches like this and all perfect.
  7. Aqsa
    am i doing something wrong? i followed the recipe exactly, but my bread from inside looks unbaked or uncooked,is there a way to resolve that??
    Reply: #1166
  8. Julie
    I use almond meal but I beat my egg whites and vinegar to light firm peaks then gently mix in with the other ingredients they come out light and airy. Just buy the finest almond meal you can
  9. Aydin Odyakmaz
    Worked great for me! I beat the eggs whites first then added the rest.
  10. Kris
    I made these today. They came out great and now I can have a "sammich"!
    This is what I did:

    I Googled the recipe and educated myself.

    Read the recipe page on Maria Emmerich's site. She's the creator of the recipe.
    Then I discovered Sam at keto.sam.iam (YouTube and Instagram) and took her advice.
    I read this Diet Dr page thoroughly.

    and then I applied my own common sense and logic.

    The best tip I got was from Sam. She lets the rolls COMPLETELY cool down before cutting into them. Otherwise, the center is goop(uncooked) and/or "holey". Out of the oven, I placed them on a rack and left 'em alone for 45 minutes.

    In my reading I also found out that BobsRed Mill almond flour is not the best choice for baked keto goods. It is a high quality brand, but for some reason many vloggers/blogger have trouble.

    I use cheapo Walmart almond FLOUR. I just sift it before I use it in any recipe. Works fine for me. Takes an extra 1-2 minutes. The more expensive finer grain Almond flours are out of my budget.

    I did not substitute ANYTHING. No almond meal, no chia, no flax, no yolk, no coconut flour, no metamucil, no honey, no potatoes, no pasta, no tomato sauce, no maltitol...well, you know.

    Add the BOILING water to the unmixed ingredients and have your hand blender (I used an immersion blender) handy and mix just to combine. I blended on LOW for about 45 seconds. Do NOT use a Kitchen Aid type mixer or a Vitamix/Ninja/Nutribullet type of blender - too much friction and you deflate the batter.

    Work rather quickly to form the rolls. Do NOT press them down. Do NOT "knead" the dough as you would for wheat flour.
    Don't wait, put them in the preheated oven immediately.

    I cooked them on a cookie sheet with a silicone mat. They were in the oven for 55 minutes exactly. They were perfect in my opinion.

    This has been my experience, and keep in mind that ymmv.

    keto on

  11. Vron
    For those struggling with the difference of keto buns to the usual fluffy bun - I always toast mine and it really brings out the flavour of the nuts. Mine have never been light a fluffy and so i don't enjoy them unless toasted.
    Try it - makes a difference :-)
  12. years-of-LCHF
    Make sure to weigh the ingredients. Mine came out terribly hollow back when the recipe had no weights - and I went to Maria Emmerich's site to troubleshoot. I dicovered that on her site, a TBS of psyllium husk powder is 9 gms.
    I my case, a TBS of psyllium husk powder is 9-10 gms. DietDoctor calculates 8 gms per TBS. Multiply by 5, and you get a big difference. The correct weight of psyllium husk powder made all the difference. No more hollow buns.
    And I agree with Kris: "let the rolls COMPLETELY cool down before cutting into them". It solves the goopy center problem.I suggest you add the difference in psyllium husk powder.

    May I suggest that Team DietDoctor add the differing weights of psyllium husk powder the troubleshooting comments?

    Reply: #1168
  13. Vron
    I have recently purchased almond "flour" but couldn't tell the difference with almond "meal" that i have. Same texture. The flour was no finer and I'm not sure we have Almond Flour in Australia? I've tried 4 different main stores....
    I will weight the physlium to see if that makes for a light bun. But I'm also happy to toast for a nuttier bun :-)
  14. Joan
    I made these bread, and I too absolutely HATED them. There was a fine Crystal-like substance in the bread. I thought it had no flavor also. I was wondering if these crystals came from the psyllium. Did anyone else experience this? I'm dying to have bread! Especially toast for breakfast. HELP! the buns came out beautiful to look at. No hollow center, no soggy-Ness. Everything perfect except they tasted horribly bland and had these crystals in the texture.
  15. Jessica
    Certain brands of psyllium powder will do that. It’s okay to eat, just switch brands if it bugs you!
  16. Meve
    Make sure your baking powder is still active!! The same thing happened to me 3 days ago... a spoon of powder in hot water should bubble a lot. If nothing happens it’s not good anymore!
  17. susan
    I really liked these but darn they have way too many carbs if calculating total carbs rather than net. Personally I did not find the texture grainy but my DH did. The recipe is simple to follow. I did sift my dry ingredients before adding the wet ingredients. I find with baked good, sifting helps the texture.
  18. Kristie Sullivan, PhD Team Diet Doctor
    Thanks for that tip!
  19. Lidia B.
    I have made these 3x and have never had any issue - AMAZING! I do miss my bread and this definitely fits the bill! Tonight I improvised (still followed the directions for the recipe though, cause why mess with perfection), and added a tuna mixture with olive oil, garlic, onions, parsley and topped off with more dough. Improvised empanada - with crushed almonds, oregano, garlic and onion powder as my pseudo breadcrumb topping on top! Instant lunch bits!
  20. Yelena
    I read your comment on this bread ,yes I agree.But I didn’t use suggested amount of baking soda.
    Just add a little bit(small tip if teaspoon)
    But overall it’s not bad.
    You have to remember cannot taste the same like regular bread.
    Hope this will make difference next time you will try to bake this bread again.
  21. Sue Lake
    I love them. Light and tasty.
  22. Nicholas
    Do they taste eggy?
  23. Sylvia L
    I am a big carb lover and have always struggled trying to find a Keto friendly alternative!
    I made them tonight exactly as instructed and they are just perfect!! Fluffy but dense, just PEERRFFEECCTT they taste amazing, consistency is exactly like bread, presentation is great even if they’re a little purple! 😂
    Thank you thank you thank you! These will definately be a regular go to for me!!!
    Has anyone made this as a loaf to slice instead of buns???
  24. Kori
    Hi Kristy,
    I think most people in this forum talk about keto buns not bread. Try to bake keto buns and I am sure your husband will love it.
  25. Daniel
    They looked nice out of the oven but were inedible. People saying they are amazing I think have forgotten what amazing tastes like or are fooling themselves.
  26. Kris
    Guys, we're not making Panera Bread here.
    It's Keto bread.

    When I started keto, I had a difficult time baking the keto way. I had many hits and misses. Keep trying recipes and you will improve your results. Thats the way it happens for me. I ended up making some really craptastic things the first several times. I made a "focaccia" bread that was very popular, but I just could not get it right.

    You will find your favorite recipes eventually, it just takes a lot of Googling, reading and experimenting.

  27. Meisha & Chris
    Delicious! We’re stoked to have found this recipe and are making another batch this afternoon. It’s opened up yet another class of snack options we thought were off the menu. Thank you so much!
  28. Kris
    I also wanted to add that I make rolls out of this recipe and make sandwiches (hot and cold).

    Think of the bread as a vehicle for all the deliciousness that you can put between a sliced roll. Yeah, the bread can be kind of bland (I add some seasonings to the batter), but all the flavor is in what you put with it.

    I imagine a "dinner roll" with just some butter would be rather unsatisfying and boring.

  29. Vicky
    Excellent bread. Really enjoyed! 😊
  30. Mo
    I made a batch... and used the buns for burgers..... did the trick very well! Gonna try them with herb and garlic cream cheese next 👍
  31. Jennee
    Kristy.. I didn't enjoy them either
  32. Zoe
    Yeh mine turned out horrible too.. after trying a few recipes I think it’s the psyllium husk that tastes bad
  33. cynthia brough
    hi just letting u know my bread rolls had no substance to them .. and they took longer than the recommended cooking time at 175C.. i cut in half to cook the inside as the outside was getting darker if any longer they would burn... the taste was eatable but i wouldnt say that they are the best .. the measurements may need tweaking for the bread to be perfect .
  34. Marisa
    Before I went LCHF I was a sourdough bread baker. I bake(d) with all kinds of flours, all kinds of breads. It was my hobby, and I hadn't purchased bread in years. Keto bread *cannot* compare. That said, these buns turned out fine. They were fluffy and not eggy (like others I have tried). Indeed they are rather moist inside. I really like that I can freeze them, take one out when I need to, cut a frozen bun in half, pop it in the toaster (watch out, they burn easily) and know what the macros are in each bun/portion. They are a good enough vehicle for anything I would ordinarily use a bun for. I'm kinda sad mine didn't turn out purple ;^) For folks who bake with volume, keep in mind that a packed cup of flour (almond included) is going to give a very different result than a sifted cup; you gotta use a scale with baking. And every oven is different; I baked mine a little longer than the recipe said to. Next time I might reduce the salt a bit, maybe try adding some seeds as someone else suggested.
    Reply: #1209
  35. Roni Pyles
    I made these and they rose and cooked beautifully, but... they smell and taste "fishy". I did, though, as baking powder and well as the baking soda. It's that what caused it?
    Reply: #1187
  36. Nicole
    What is the recommended storage method? I made a batch for the week.
    Reply: #1188
  37. Kristin Parker Team Diet Doctor

    I made these and they rose and cooked beautifully, but... they smell and taste "fishy". I did, though, as baking powder and well as the baking soda. It's that what caused it?

    Unfortunately I am not familiar with that issue. I am not sure what could have caused it.

  38. Kristin Parker Team Diet Doctor

    What is the recommended storage method? I made a batch for the week.

    All keto baked goods should be stored in the refrigerator as they have no preservatives.

  39. Donna Payne
    I found the original recipe a little salty and had a Tang to it. It was also a little dense for me and I couldn't eat the whole thing. So I omitted the salt and cut the apple cider vinegar to one teaspoon. I also tried to flatten them out and they still ballooned up. So next time I will make smaller balls or I will try flattening them out between parchment paper really super thin and baking them. I also thought about putting it in a small bread pan and cutting it like regular bread when it was done. I'll let you know how that goes if I do it. All in all I love the recipe it's easy it's quick and it delivers a nice chewy bread texture. Thank you Maria Emmerich for creating the recipe.
  40. Heather w
    I totally agree, not worth the cost and hassle. They were inedible! Think i will just have to have a slice of low carb hovis bread as an absolute treat
    I may try to make to oopsie bread though before i give up all hope
  41. Betty
    I made these this weekend and think they are delicious! The texture was the closest I’ve found to real bread and the flavor reminded me of some whole wheat, earthy breads I’ve had in the past. I did make sure to let them cool completely and we had no gooey insides; they were completely cooked. Once cooled we sliced them and reheated them in the toaster oven, spread on some butter and had to resist eating the entire batch in one sitting! Definitely a keeper and mine weren’t purple; just not as light in color as those pictured above. Great Recipe!
  42. Lisa
    I thought I had three eggs but I only had two large ones and one was cracked, so I threw it out and used one large egg including the yolk. I added a little cashew milk so that I would have more liquid. Everything else I did according to the recipe. Except I mixed the recipe by hand. Mine turned out great. They taste a little plain and spongy, but that’s probably because it’s not real bread, it’s basically ground up almonds and psyllium husk. I will be making them again. Thanks.
  43. leslie green
    Mine were hollow as well...everything sunk to the bottom portion of the bun :( they were still soggy in the middle too even after 80 minutes. I salvaged the bottom by toasting them and they were delish
  44. Agatha
    I think perhaps you might need to try them again. Sometimes things can just go wrong when baking (even if you follow the recipe to the "t").
    I do agree that the psyllium (depending on the brand) can give it a different texture. And almond flours can vary severely from brand to brand. Baking powder can have a strong taste if too much was put in, but other than that, the recipe itself has no ingredient in it that has a strong flavor to begin with. The bread should come out more like a blank vessel than with an intense flavor.
    Reply: #1197
  45. Sal
    Oops, I'm sorry Agatha - I reported your comment by mistake! I didn't see what I was clicking on. I hope DD doesn't do anything to your comment.

    That's so interesting you guys didn't like this. I wonder if your almond flour was rancid? What did they taste like? My partner is really REALLY picky and he liked these. These buns do have a taste slightly like a sourdough though. Maybe you used too much apple cider vinegar?

  46. Sal
    Oops, I'm sorry Agatha - I reported your comment by mistake! I didn't see what I was clicking on. I hope DD doesn't do anything to your comment.

    That's so interesting you guys didn't like this. I wonder if your almond flour was rancid? What did they taste like? My partner is really REALLY picky and he liked these. These buns do have a taste slightly like a sourdough though. Maybe you used too much apple cider vinegar?

    It could also be the psyllium husk... I find sometimes the smell/taste can be VERY mushroomy.

  47. sal
    Yeah, it could be the psyllium. Sometimes it has a very intense raw mushroom smell/taste.

    Sorry, I'm not doing so well with posting of comments todya... I might've duplicated certain comments

  48. Hannah
    Did any one try making flat bread from this recipe ? If so, please share your experience. Thanks
    Reply: #1199
  49. Kristin Parker Team Diet Doctor

    Did any one try making flat bread from this recipe ? If so, please share your experience. Thanks

    These are not designed to stay flat, they are designed to rise into buns. We do have a flatbread recipe though!

  50. Zsuzsanna Paskone Gemesi
    Best keto bread recipe. Love it!

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