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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1,737 comments

  1. Marilyn
    Forgot to say - cook it 1.5 hours.
    Reply: #1430
  2. Kristin Parker Team Diet Doctor
    You may be overmixing the dough. Also, you can cook them for longer to get the middle cooked; if they are starting to get too brown on top, you can cover them with foil.
  3. Elise Hanson
    Yes it can be frozen
    I keep my in the fridge because of eggs
  4. Anni
    These are delicious! I did it exactly to the recipe but made 7 instead of 6 because I didn't measure the dough out properly. So yummy!
  5. Venetia
    I made these rolls today.
    They tase lovely but why did mine turn out purple?
    Not like the recipe photo.🤣🤣
    Reply: #1407
  6. JD
    My almond flour comes in a one cup package. How should I adjust the other ingredients for this please? Thank you.
    Reply: #1408
  7. Kristin Parker Team Diet Doctor

    I made these rolls today.
    They tase lovely but why did mine turn out purple?
    Not like the recipe photo.🤣🤣

    It likely has to do with the psyllium. Check out the troubleshooting tip under the recipe. In good news, they are still safe to eat!

  8. Kristin Parker Team Diet Doctor

    My almond flour comes in a one cup package. How should I adjust the other ingredients for this please? Thank you.

    You can use the drop down menu above the list of ingredients to change the serving size. If you change the 6 servings to a 5, it will call for 1c of almond flour and automatically scale all of the other ingredients as well.

  9. 1 comment removed
  10. Purple
    There should be instructions as to how hot the water needs to be because my dough was way too hot before I could make rolls with my bare hands (also, how are people mixing by hand with boiled water?!). Anyway, this was my first time trying and sadly it failed... Ended up being more of a focaccia (flat bread) as all the "buns" extended, touched each other and deflated. Lol Taste is good, however, but I'm not enjoying the consistency. Will have to look at where I got it wrong, I suppose! To be continued...
  11. Adriana
    How long to cook if wanting to bake this as one big loaf? This recipe looks great. A
    Reply: #1413
  12. Maria
    Purple: Use a spoon to mix 'by hand'! Methinks you didn't stir until the mixture until it became play dough in texture. If you do that, your rolls will look just like the ones in Diet Doctor. Also, maybe make six into four! I find the rolls to be a little on the small side, especially if you want to do some comfort eating like a bacon and egg roll. :)
  13. Kristin Parker Team Diet Doctor

    How long to cook if wanting to bake this as one big loaf? This recipe looks great. A

    We have not tested this recipe as a loaf.

  14. Lissette
    I made this last night and the mix was soupy. I didn't have the husk so I substituted with ground flax seed meal. Was that the reason why? What did I do wrong?
    Replies: #1416, #1419
  15. Michele
    Can you use whole eggs instead of just whites?
    Reply: #1420
  16. Wally
    You have to use psyllium husk! The husk majorly firms it up. If you have ever mixed psyllium husk with water as a fiber supplement you will understand why.
  17. Anita
    I use Suma and they come out perfectly. no strong taste and not purple.
  18. Sarah
    When I total carbs for this recipe I get 8 net carbs per serving (based on scanned bar codes from ingredient packaging) - yet the recipe states 2 net carbs. I like your number better - why are they so far off if I followed the recipe to a T?
    Reply: #1421
  19. Kristin Parker Team Diet Doctor

    I made this last night and the mix was soupy. I didn't have the husk so I substituted with ground flax seed meal. Was that the reason why? What did I do wrong?

    Flax seed meal won't absorb moisture the same that psyllium fiber does.

  20. Kristin Parker Team Diet Doctor

    Can you use whole eggs instead of just whites?

    They will not turn out the same if you use the whole egg.

  21. Kristin Parker Team Diet Doctor

    When I total carbs for this recipe I get 8 net carbs per serving (based on scanned bar codes from ingredient packaging) - yet the recipe states 2 net carbs. I like your number better - why are they so far off if I followed the recipe to a T?

    It most likely has to do with the brand of almond flour or psyllium you are using. The Now brand psyllium is only 1g net carb per 1T serving. Here is our ingredient guide for these 2 ingredients.
    Almond flour - https://www.dietdoctor.com/ingredients/almond-flour
    Psyllium - https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  22. Arlene
    Made these last night yummmy
  23. Ivy
    My buns are wet in the inside. I would cut the salt in half next time.
    Reply: #1438
  24. Kara
    Awesome recipe! Just made my first batch and loving it.
  25. Angela
    I may have done something wrong, but I got 6 large, hollow, essentially tasteless balls. I did everything exactly as was shown in the video and stated in the recipe, but YEECH! So disappointed!
  26. Kathleen
    I made the keto buns today and they turned out great! Very easy.
  27. liz M
    My friend and I both attempted this recipe at the same time, and like some previous comments, they turned out chewy and hollow, kind of like the Brazilian cheese bread - pão de queijo. I still enjoyed them though, but probably because I also added garlic powder and a little bit of herbs.
  28. Di
    In my country there is not physilium husk, do you think that flax seed meal + some coconut meal will absorb the humidy?
  29. Di
    Hi, how much xantham gum did you use?Thanks

    I used xanthan gum in place of the psyllim

    We dont have. psyllium in my country any replacement

  30. Heather
    Yes!! It definitely took longer than suggested!
  31. Miran Khweis
    This is my favourite. I tried so many recipes and all of them turned out to be a huge disappointment. But this one is just perfect! I'm impressed.
  32. Melissa
    For some reason the bread rises but when i opened the bread it was empty and all the dough was just in the bottom half and wasnt completly cooked from the inside. I left it for longer than the recipe said but the bottom of the bread got burned. I did exactly like the measurements and instructions. Any suggestions what I’m doing wrong?
  33. Cindy
    Used the now brand psyllium and the still turned purple. They may be edible but PURPLE roll just doesn't cut it.
  34. Denney
    Bye far, the best keto bread recipe I've tried so far, and I've tried plenty!
  35. Denney
    Made this for the second time today, first time made large rolls for burgers, today small rolls for mini sandwiches for my old man to take to work.
  36. Theresa
    I made this today and they did not rise at all-- tips? Thanks--
  37. Lynne
    Made these today. 6 small rolls. Perfect.....purple.
  38. Laura
    Mine did too, they seemed like they weren't cooked. I wasnt sure if that was normal or not, I slept one sit for a few mins before I used it and it was fine but still seemed a little moister than regular bread.
  39. stephanie
    I made these and because I'm not great at following directions I threw in one cup of water, not boiling, mixed it with a blender, not my hands and made 8 rolls. I cooked them about 1.15 hours and they turned out perfect!
  40. Rebecca
    I have made these 3 times now and they are Fabulous! I have rock salt and rosemary herb on the top before baking. So yummy!!👌😊
  41. Petrone
    I am SO pleased with this recepy. These buns are just it! So comfortable to get bread from the fridge again to take to work. And when I have to eat in the car between appointments! I looked for so long for a good bread recepy. And this it it! Thank you. Thank you. Thank you.
  42. Lori Donahue
    I just made these and the centers are doughy. I baked for 60 minutes, do they need to bake longer? Oh, and mine were purple too. Still taste good, hoping they firm up on the inside after they sit for awhile, we'll see. Any suggestions?
  43. Lori
    I just made these and the centers are doughy. I baked for 60 minutes, do they need to bake longer? Oh, and mine were purple too. Still taste good, hoping they firm up on the inside after they sit for awhile, we'll see. Any suggestions?
  44. Kez
    Psyllium husk vs psyllium husk powder?? I only have psyllium husk. Can I use this instead and how?
    Reply: #1445
  45. Kristin Parker Team Diet Doctor

    Psyllium husk vs psyllium husk powder?? I only have psyllium husk. Can I use this instead and how?

    You can pulverize them if they are not in powder form.

  46. Alaa
    I did it yesterday and they come out perfect . I divided into 6 buns but my bun was too small not like the picture
  47. Sonia
    I tried this recipe 3 times and they always came out beautifully but taste bitter... and I didn’t use baking soda. I followed the recipe meticulously and it’s always a waste 😪
  48. Sarah
    I tried cooking this today, after an hour baking in the oven, it looked done on the outside but it wasnt done on the inside. I left it baking for another 30 minutes but nothing has changed, please explain what fixes that :(
  49. Arleen
    I made these today! I used two whole eggs, mixed longer than it said and cooked 40 mins at 325 cause I have hey countertop convection oven. they turned out amazing!!!! Wish I could show picture they’re
  50. Lindsey M.
    I love this recipe! I've made it several times and always comes out great! They keep well in the refrigerator and reheat well...the only thing I do differently from the recipe is I don't use the whole cup of boiling water, I find about 3/4 of the water works well

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