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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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.

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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1,795 comments

  1. Stephanie
    These turned out perfect nice texture and crumb. I spent years learning to make bread to give it up when I went Keto. The key is super fine almond flour and psyllium husk powder. I like bobs redmill and Anthony's products. Anthony's Psyllium husk powers will not give you a purple hue.
  2. Ashley
    I am currently having the same problem...have had them in the oven for 1.5 hours now and still gummy... :-/
    Reply: #1322
  3. Lynn
    March 9 th 2019
    Delicious - crispy, moist, a nutty buttery flavour with a nice chewy crumb. Just about flat as pancakes but I didn't care!!
    Here's what happened. I read all the comments. Assembled ingredients. Waited for water to cool down some. Beat egg whites till frothy separately. Did not add egg mix right away until the last. Let the mix of dry and wet sit for 15 min. The mix was still too moist, so, stirred in a tablespoon of coconut flour. Let sit 10 minutes longer. It was tTick but not like " play dough". But it was late so I ladled 12 spoons out onto parchment paper. Sprinkled liberally with sesame seeds. Baked at 350 for an hour and 375 for 10 minutes.
    Came out browned and perfect.
    I live at sea level and very near the sea. Perhaps that is why they are flat. Anyway with cheese tomato and cucumber they are wonderful. Persevere and enjoy.
  4. Mark
    Hello Maria,

    Thanks for perfecting your recipe. At first I thought it was a fake image haha but when the buns came out of the oven they looked almost identical. But I was disappointed with the taste to be honest. But reading all the reactions here I think I may be doing something wrong? Can it be that the physillium husk is causing a strong earthy and stale taste? Don't want to give up on this recipe!

    Reply: #1307
  5. Ginette Courchesne
    As anybody, replaced the psyllium husk? I'm wondering if it's because I replaced the psyllium husk powder with xanthan gum, but they were really too liquid, so added a bit of almond flour and they were still mushy, so spooned 6 circles. They are now cooking, hope for the better.
    Replies: #1306, #1319
  6. Kristin Parker Team Diet Doctor

    As anybody, replaced the psyllium husk? I'm wondering if it's because I replaced the psyllium husk powder with xanthan gum, but they were really too liquid, so added a bit of almond flour and they were still mushy, so spooned 6 circles. They are now cooking, hope for the better.

    There is no good substitute for the psyllium.

  7. Kristin Parker Team Diet Doctor

    Hello Maria,
    Thanks for perfecting your recipe. At first I thought it was a fake image haha but when the buns came out of the oven they looked almost identical. But I was disappointed with the taste to be honest. But reading all the reactions here I think I may be doing something wrong? Can it be that the physillium husk is causing a strong earthy and stale taste? Don't want to give up on this recipe!

    If this is not the brand that you are using, you may wish to switch and see if it improves the taste.
    http://www.amazon.com/Now-Foods-Psyllium-Powder-24-Ounce/dp/B002RWUNYM/

  8. Idil amundsen
    We love this recipe, works very well for us, thank you
  9. Lynn
    These taste pretty good, but they were very, very brown by the time they were done on the inside. Has anyone successfully tweaked this recipe so that the buns don't brown so much on the exterior? And if so, how?
  10. JenF
    I made just 3 rolls. They turned out brilliantly. I cut one cold, lovely texture. I spread with butter and cream cheese. Delicious.
  11. Cath
    OMG, YES!!!!! We made these last night. I have been Keto for almost two years now, but my husband is just starting. I knew he would miss bread, so I searched for recipes where I had all the ingredients. I have tried a lot of Keto "breads" but none of them actually taste like bread to me. THIS ONE, though - oh my gosh! I feel like I'm eating dinner rolls! THANK YOU!! <3
  12. Anniemac
    I've tried this recipe twice without success. Both times they looked beautiful on the outside, rose up nicely but were gummy in the middle after being in the oven for more than an 1.5 hours. I give up!
  13. Taylor
    Mine turned out really chewy and undercooked on the inside and not great.
    Reply: #1368
  14. Andrea
    So, you followed the same recipe but instead of adding the psyllium husk you added the Xantham Gum and less water? I’m trying to modify the recipe since the husks upset my stomach and gives more of a chewy texture to the bread.
    Thanks.
  15. mike
    can this be used for a loaf of bread?
    Reply: #1317
  16. Leean
    I followed the directions to the letter and it came out looking just like the photos. I lived at high altitude so I was expecting to have make adjustments with future batches, but it came out fine. And it tasted great, especially for a keto bread. I did plug the recipe into MyFitnessPal, and it came up with 7 grams of net carbs - 12 total and 5 grams of fiber - as opposed to the 2 grams of net carbs on this website. Either way, it's a great bread option if you are low carb.
  17. Kristin Parker Team Diet Doctor

    can this be used for a loaf of bread?

    This recipe has not been tested as a loaf. We have other bread loaf options that you may find to be a better option.

  18. Mette Lund
    I followed the directions to the letter, and the result was amazing!! They looked exactly the same as the picture/ video, and tasted really good. The breadchallenge is no longer a challenge!! Thank you, Maria Emmerich!
  19. t.g.
    Ginette, the psyllium husk is a binder (for pie crusts, breads, etc) and xantham gum is a thickener (liquids, soups, gravies), so the two are not the same. Try again with the psyllium husks.
  20. Trena
    Has anyone froze these? How did they taste aftrwards?
    Reply: #1331
  21. Badcrumble
    Followed recipe and they’ve come out perfectly. Sooo yummy that I want to eat all of them! Thank you so much!
  22. Lisa
    I have always had that issue until today I sived the dry ingredients and did them in my halogen air fryer and only took 45 mins on 170 and left them in there for an hour and they where perfect for the first time. I think leaving them in the oven might help.
  23. Philippa
    I made these and hey came out like bullets. then I realised I forgot the baking powder! Doh! I'm in the UK - can I check it is baking powder and not baking soda? US baking soda is our Bicarbonate of soda and our baking powder is not the same as US Baking soda! Don't want a second mistake.

    For anyone wanting to make cheese scones - I would recommend making these without the baking powder and adding cheese - make a great scone texture without

  24. Luciana Perciballi
    I find that 1 cup water makes too liquid. I'm not able to handle into a bun. Please help
  25. Pam
    I have tried this recipe and a similar one with either more vinegar and less water. And I get tough balls of cement. The other recipe said the rolls would double in size but mine didn't raise on bit! I didn't use a hand mixer so I would overwork the dough but rather moved it in a "kneading" fashion with my hands but still got hard little rocks. I don't know how to mix it "thoroughly" without apparently overworking it.
    All my ingredients were fresh and measurement were double checked to be accurate. Very discouraged.
  26. Mandy
    Yummy, these rolls satisfy my bread cravings .they are so easy and quick to make and taste just like a "normal " bread roll.....Thanks love love will remain to be my go to!
  27. Ray
    I made six lovely little loaves of keto bread. They turned out nicely.... a little butter and I was in heaven. It was so rewarding to make this bread.
  28. Heather
    These are delicious! The dough comes up liquify so I add more almond flour until it forms a dough (about 1/4-1/2 a cup more). I bake for an hour and leave them in the oven to cool 10-15 min. Great with an olive oil and herb dip
  29. Bill
    Where can I find psyllium husk?
    Reply: #1333
  30. Fabi
    Mine came out a little dense on the inside... any tips? Thought of using baking soda instead of baking powder! Or maybe beating up eggwhites and incorporating at the end for fluffyness
  31. Liza
    I make these in batches of 12 and freeze them in 2s. They thaw well but I do put them in the oven for 5 or so minutes at 175 just to crisp them up because I always add a handful of sunflower seeds to the mix. Mouth watering at the thought!
  32. Meghan
    What did you add to make hot cross buns?
  33. Kristin Parker Team Diet Doctor

    Where can I find psyllium husk?

    Many people order online. Now Naturals is a good brand.

    Reply: #1346
  34. Leslie
    Why just egg whites and not whole eggs?
    Reply: #1336
  35. Maritza Mendez
    I followed the recipe exactly and these came out perfect! They are so good. Soft on the inside and lightly crisp on the outside.
  36. Kristin Parker Team Diet Doctor

    Why just egg whites and not whole eggs?

    Egg whites and eggs react differently in baking.

  37. Emma
    This bread is delicious thank you! Can you freeze it?
  38. Sheila
    I made the hamburger buns and added Organic 100% liquid egg whites as opposed to whites from an egg which means I used 9 tablespoons of egg white. Very disappointed as they didn't cook on the inside. Could it be I should have used 2 tablespoon per egg i.e. 6 tablespoons? I let them cook for over an hour as well.
  39. 1 comment removed
  40. Erinn Drake
    DELISH....my husband and I thought it tasted just like the real thing!!!!!!!!!!!
  41. chris
    got it first time.
    come out like a dinner roll.
    very useful to appease the bread cravings.
    piece of cake. haha.
  42. Boston Bob
    A non-baker, I've made these five or six times without problem, except when I accidentally put in only one tsp of baking powder. Some psyllium husk powder is gritty and gives an unwashed spinach experience. Is there a brand that is consistently good? Also, I short one oz water and replace it with an equal amount of vodka, which I think makes it taste yeastier.
  43. Jason
    the first time i made this i put it in a loaf pan. the edges were perfect but the inside was raw. second time i made them as little rolls. perfect. just today (idk what i was thinking) i double recipe and put it in a bread pan. inside is raw like chewing gum but the edges are crunchy. i like the flavor of this recipe but hate the cooking process. there's nothing in the notes or prep about what NOT to do. good bread. bad write-up of the recipe.
  44. Charlotte Nibler
    Just made the rolls tonight!! I haven’t had bread in a long time! Perfect with our hamburgers! Filling!! I will give this recipe 5 ***** stars
  45. Heather
    We love this recipe! I followed it verbatim the first time I made it and they were nummie. This time I mixed my almond flour with coconut flour. It did take a little more water, but omg. Delicious. My family loves them. We make sandwiches for lunch and breakfast. I'm wondering if I can make a calzone crust
    Will let y'all know.
  46. Heather
    Kristin I ordered mine through Amazon. Anthony's psyllium husk powder 1.5 lbs for $15 best buy for the money that I found
  47. Roxanne
    Hello, this is not clear to me, can someone clarify please? Do I add the hot water to the bowl?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
    Reply: #1352
  48. Kim
    I followed the recipe EXACTLY and it did NOT look like "Play-Doh" but a huge watery mess! I kept adding almond flour (about an extra 1.5 cups) until it looked like oatmeal. Then I just threw it it in oven. They came out looking like cookies, but tasting like biscuits. I most likely won't try this recipe again.
  49. Etuate
    The secret is not to over mix the dough. I baked this buns for the first time last night and turned out out perfectly. Thank you for the recipe.
  50. Anita
    The first batch were a 'soggy insides' disaster so didn't try again for about 4 months. Tonight I watched the video again and decided to go by the consistency in the video. I added 2 more Tbsp of Psyllium husk powder as it very quickly looked too wet despite only adding 120ml of hot water. They came out PERFECTLY. So pleased as I really missed having bread and cheese or garlic bread. Thank you Diet Doctor for the wonderful recipes.

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