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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1,726 comments

  1. Andrea
    I've been hesitant about keto baking; seemed like a lot of work and I would just rather skip it all. However, I decided to make these for the first time for my Easter dinner. I was a little nervous since I had read that sometimes the batch will fail without really knowing why or I was afraid that maybe I over mixed or under cooked. But thankfully, it all worked out splendidly!

    I did all my measurements by weight, with the exception of the liquids. The only substitute I made was where the recipe called for cider vinegar. I don't have any, so I subbed in red wine vinegar. Seems to still have worked, but I'd give it a go with the cider vinegar next time.

    The buns have a color of whole wheat break, but the texture, taste and bite of it is quite a bit different than flour bread. It isn't BAD, just different. The buns definitely taste better being eaten with something else instead of just on its own.

  2. Caroline
    I tried this recipe today for the first time and the bitter taste I should just too bad to stomach! I used baking soda... should I use baking powder instead? I read somewhere that baking powder is not keto friendly...
    Apart from the taste the texture was great ! I’m so disappointed as I was so looking forward to having’ bread and butter...
    Reply: #1453
  3. Kristin Parker Team Diet Doctor

    I tried this recipe today for the first time and the bitter taste I should just too bad to stomach! I used baking soda... should I use baking powder instead? I read somewhere that baking powder is not keto friendly...
    Apart from the taste the texture was great ! I’m so disappointed as I was so looking forward to having’ bread and butter...

    This recipe calls for baking powder, not baking soda. The two are not interchangeable in recipes. There is nothing about baking powder that makes it not keto friendly.

  4. sue
    can i replace psylium powder with ground flaxseed?
    Reply: #1455
  5. Kristin Parker Team Diet Doctor

    can i replace psylium powder with ground flaxseed?

    You can read our guide to psyllium here, including substitution options.
    https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  6. Maria
    Mine turned out ok but very doughy inside as if not cooked us this normal? I cooked for extra time.
    Replies: #1477, #1501
  7. Marie
    Success! Loved these rolls.. butter.. bit of vegemite and cheese..very nice. They didn't rise very much but tasted great!!
  8. Christine
    I made these yesterday. Dough was good, color and texture as well. I did not like the taste, similar to a bad cornbread. Wanted so badly to put some honey on the bread. Even butter didn't help. What else might I add to make it more palatable?

    I did follow directions to a tee.

    Replies: #1463, #1510
  9. Linda
    Has anyone tried making this into a loaf?
    Reply: #1504
  10. Josh Rosenberg
    Hey i love these buns, however mine went purple... any reason why that would happen?
    Reply: #1461
  11. Kristin Parker Team Diet Doctor

    Hey i love these buns, however mine went purple... any reason why that would happen?

    From the troubleshooting section above.
    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.

  12. Katarzyna
    Wow. I just made it following your recipe. Went very fast and easy. My buns look beautiful even though i didnt put too much effort in shaping them. baking for me went shorter - aprox 40 min. Thank you for the artickle. Very helpfull
  13. Nhu
    I tried adding some shredded cheese into the dough before baking to combat the weird taste. It was pretty good! Not fantastic like Red Lobster's cheesy rolls, but better than plain. I also added some herbs (rosemary, parsley, and green scallions) to give it more flavor. Highly recommend!
  14. Nhu
    Made it as is the first time and wasn't too bad. The second time, I added some shredded cheese and fresh herbs to give it a nice flavor. Definitely made a difference! Next time I'll try to add a bit of garlic to turn it into keto's cheesy garlic bread!
  15. Liz M.
    It’s my fourth time making these rolls, and I’m getting a pretty good handle on this recipe. I would recommend 2 whole eggs instead of 3 egg whites as that seems to make the rolls less hollow, more filling and more bread-like; you’ll have a yellower bread roll, but who cares? Be sure the eggs are at room temp, though; it supposedly eliminates the eggy taste in the final product. Leave the rolls in the oven for an additional 10min than suggested to ensure they’re fully cooked. I’ve since added my own twist, like chia seeds, garlic powder, some cheese; now even my non-keto friends are asking for the recipe. A new batch is currently baking in the oven and my kitchen smells delicious!
  16. Nicole
    Anyone tried making this bread as bread loaf? If yes, please share how you did it. Am thinking of making it as bread loaf instead of buns. Tried other recipes, but most of them have eggy smell/taste.
    Love the texture and taste of this bun.
  17. Idil
    My first attempt at Keto baking - I made this bread and I absolutely loved it. I followed the recipe exactly, and it turned out so well! I was able to enjoy a burger for dinner. Thank you!
  18. Akane Houdzuki
    I made this into LOAF instead of buns, and they are absolutely delicious! The taste of the bread and the texture of the crust is like whole wheat bread. The crust is very crunchy and crispy, while the taste is like that of whole wheat bread without the yeast taste(if that makes sense LOL). I baked it for more 1hour and 10 minutes, but it still turned little wet and moist inside. So those trying to make a loaf, I suggest baking it for 1.5hours.

    Some tweaks I made:
    Made 2/3 of the recipe, meaning I did recipe for 4 servings instead of 6servings.
    Used equal gram amounts of WHOLE psyllium husks instead of powder.
    Added cheese and garlic powder
    Used a 2.375×4×8.25 inch loaf pan.

    Here are pictures of my loaf and the exact measurements I used:
    https://drive.google.com/folderview?id=1HnliGaIfLyTELOy4gvhqUVXpYTAnqRqu

    I followed the instructions exactly as mentioned, except the baking time, which I did for 70minutes instead of 50-60min.

    Reply: #1469
  19. Akane Houdzuki
    Update: After slicing them into individual slices, I "baked toasted"(meaning only the top heat element is on) them in the oven at 350°F for 20 minutes, flipping once, and that solved the wet/moist problem. They turned into toasted golden brown bread slices. So, if moistness is a problem for you, toasting them definitely solves this issue.
  20. Lorraine
    This is the second time I try making the Keto bread recipe from the Diet Doctor and every time it flops. What am I doing wrong? Please help
    Reply: #1499
  21. Julia Metus
    I made these today. It was fast and easy, cams out perfect and they were delicious. I expect that following the method is key to good results. I did use my stand mixer instead of a hand mixer. I wonder how well they freeze
  22. Lisa Prestidge
    I made these today are they suppose to be doughy like on the inside almost like unbaked put them back in oven and baked longer cut them open and top half is hollow all dough on bottom what did I do wrong?? Over mixed??? Please help love the taste of these
  23. Sarah
    Mine were the same way!
  24. Jan
    I love these and make them often. I read on Budget meals here in keto ---that to save money, rather than buy Almond flour which is very expensive---to use almond "meal" instead. I have my buns in the oven right now doing just that. The cost of the almond meal was half of the almond flour. (got 2 bags at Trader Joes' for half the price of almond flour. (I also like to freeze some---for grab and go meals later on). One more thing: sometimes I sprinkle lightly with dried basil or Italian seasoning---we enjoy them!
  25. Jan
    One thing I like to do w/ the keto rolls is to use an ice cream scoop--(fairly large vs. small scoop) That way they are all uniform in size---and the size of the roll is perfect. On occasion, I use these in place of hamburger buns.
  26. Bruce
    I prefer Keto King's bread machine keto bread. It can be adapted for normal baking, you just have to make sure you knead it well. DELICIOUS! And only 2 net carbs per slice.

    https://youtu.be/OHJdHPKAMXg

  27. Sherry
    I halve the water and it works perfectly every time now.
  28. Sherry
    I make these rolls almost every week. We love them. I halve the water and that has solved the gooey inside problem I had. Cook for the full time. Delicious!
  29. Hankg
    I made a LOAF. DISASTER. There was just a small unbaked part at the bottom, then a large empty hole above - over half the size of the loaf - with a thin crust roof.
    DO NOT MAKE A LOAF FROM THIS RECIPE!
  30. CornD
    I've just tried the recipe with exactly the same ingredients and was a little disappointed at the size of the rolls and the texture. Very doughy.
    What's the secret? Less water? Whole eggs?
    Reply: #1503
  31. Cynthia
    I love this recipe. The only problem, it is gritty. Is it the psyllium husk? Does anyone know a brand that isn't gritty, like a pinch of sand was thrown in?
  32. Tino
    What about the cornstarch, which seems to be found in most brands of baking powder? Were the carbs from the cornstarch factored in to the overall net-carbs per serving of bread, or are the carbs from the cornstarch simply insignificant? I've tried researching this topic, but I can't seem to figure out how much cornstarch is actually used in baking powder... it is always just listed on the label in an unspecified amount. And the nutrition facts on baking powder cans don't seem to be very helpful since the serving sizes are so small (1/8 of a teaspoon!) that everything is most likely rounded down to zero.
  33. Cheri
    So, I totally messed up this recipe, but in a good way! I thought I was using psyllium husk, but in reality I was using flaxseed.. So when I realized what happened I just went with it and added 2 tbsp of the psyllium powder to the batter which thickened it up into a dough. They turned out AMAZING! Even my husband enjoyed them. I also added just a touch of butter to the boiling water.
    Reply: #1486
  34. Dan
    Question.. it says 2 net carbs per serving.. but when I add up all the ingredients it comes out to 9 net carbs per serving??? The only carbs are from the almond flour which are 40 net carbs and the psyllium husk powder which are 15 net carbs.. for 6 servings that comes to 9 net carbs??? What am I missing??
    Reply: #1487
  35. Sheila5
    Just made these and they turned out perfectly. I followed the recipe nearly exact except I didn’t need a full cup of boiling water, as I poured and mixed it got quite wet and was not absorbing. I stopped at apx half a cup and the dough was slightly wet but still formed and held together whilst shaping the buns. They taste so nice, I’m very pleased with this recipe.
  36. Sheila5
    Hi,
    Can you let me know how much flax you used? I would like to try. Thanks.
    Reply: #1507
  37. Kristin Parker Team Diet Doctor

    Question.. it says 2 net carbs per serving.. but when I add up all the ingredients it comes out to 9 net carbs per serving??? The only carbs are from the almond flour which are 40 net carbs and the psyllium husk powder which are 15 net carbs.. for 6 servings that comes to 9 net carbs??? What am I missing??

    Different brands of almond flour and psyllium may have different amounts of carbs and fiber. Try to compare brands to find the lowest carb options.

  38. Maria
    Silly question... do you beat the egg whites to soft peaks before adding them to the dry ingredients?
    Reply: #1489
  39. Kristin Parker Team Diet Doctor

    Silly question... do you beat the egg whites to soft peaks before adding them to the dry ingredients?

    No, that is not necessary.

  40. Sue
    Make these on a regular basis for friends who are gluten intolerant or on the Keto diet. It’s hard keeping up with demand!
    Always perfect ❤️
  41. Hazel Thompson
    Wow....made this amazing keto bread and was sure it was going to be a flop...oh boy it's awesome and soooooo very easy to make, I absolutely love it...thanks dietdoctor.com
  42. 1 comment removed
  43. Front
    can we have the real carb for this ? is this 2 or 9? Just use metric measurement
    Reply: #1496
  44. Denney
    Love these easy to make rolls, I don't eat too many of them, but my old man takes a sandwich to work on them along with a low carb snack nearly everyday. They also toast really well. I used one for making Eggs Benedict this morning.
  45. Bernice
    😍 if i want 'bread' i make this one. Its the best recipie I've tried. Even 'non-keto-ers' love this bread and can't believe it's actually no wheat bread! Love it love it love it!
  46. Kristin Parker Team Diet Doctor

    can we have the real carb for this ? is this 2 or 9? Just use metric measurement

    Net carbs = 2g; Total carbs = 8g

  47. Debra
    They came out perfect. Hubby and I really enjoyed them. I’m ordering the NOW brand of Psyllium powder for the future.
  48. Denise Myers
    I have made these a couple of times and, while they look really great coming out of the oven, the top is basically a dome over air and the bottom is a gooey mess. I have had to take the top off and heated the bottom in the oven, but it still maintains a slightly gooey consistency. I really wish someone would address this.
    Reply: #1500
  49. Sal

    This is the second time I try making the Keto bread recipe from the Diet Doctor and every time it flops. What am I doing wrong? Please help

    Hi Lorraine... are you following instructions exactly? What happens when you make your bread? This isn't bragging, but I've made this about 8 times now and never had a bad batch. What are your results so that maybe I or someone can help?

  50. Sal

    I have made these a couple of times and, while they look really great coming out of the oven, the top is basically a dome over air and the bottom is a gooey mess. I have had to take the top off and heated the bottom in the oven, but it still maintains a slightly gooey consistency. I really wish someone would address this.

    Hi Denise - how long are you cooking for? What type of heat is it for your oven; convection, gas, electric? Is it a full-size oven that heats from the bottom or top?

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