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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1,739 comments

  1. Sal

    Mine turned out ok but very doughy inside as if not cooked us this normal? I cooked for extra time.

    You have to base cooking time on your oven. At my partner's house, I have to cook mine the full 60 minutes to come out right. My oven at home is slightly different.

  2. Rachel
    Stunning recipe. Absolutely delicious! Great texture, easy, perfect with butter or for anything that calls for a normal bun. So impressed. Thank you!!
  3. Sal
    You have to adjust length of cooking time based on your oven. I've learned to do the whole 60 minutes with my partner's oven, which is gas and full-sized. My oven at home is a 3/4 size oven and a lot of heat escapes from it, so cooking time is different.
  4. sangz
    i have... came out very well, have to cook them for extra time as the middle remains not fully cooked and cake like.
  5. Wendy
    Hi my 2nd time of trying. My bun outlook was great n crispy but the internal still abit wet. I'm using bosch oven 175deg for my first and 2nd 160deg @ 120min. Please advise.
  6. Chin
    Excellent recipe. 10 mins to prepare. A very breasy taste and bite. Definitely use again.
  7. Sherry
    Sheila:
    Per Cheri's results, I did 5 tbsp golden flaxseed meal and 2 tbsp psyllium powder. Delicious and not hollow like my first batch. The color was much lighter also. I used NOW psyllium and my first batch was pretty purple.
  8. JF Remillard
    Just made it and followed the recipe exactly. After an hour, I tested with a toothpick and it was not completely cooked. I left it in the oven for another 10 minutes and it was perfect. Not as golden as it is on the picture but that is to be expected with a gas oven... This is delicious and fluffy!
  9. Jennifer
    Aloha everyone! So, after trying this recipe out several times, experimenting with making the buns, yesterday I made a loaf. It came out beautifully! Some notes on what I did....

    I should start off noting that when I did the buns and when I did the loaf, I used 2 whole eggs per recipe instead of using the 3 egg whites as the original recipe calls for. Doing so may change the fat amounts some, but it didn’t change the net carbs at all, naturally. For easy calculations, I use the Keto App... you can put in the ingredients and the number of servings the recipe makes, and the app will count all the carbs, net carbs, fat, and protein for you. With all that said, on to my notes about the loaf.

    First, I doubled the recipe and I would recommend doing so if you want to make a loaf, otherwise the dough won’t come close to filling your bread pan.

    Second, when I did a single-batch I was using my food processor with the dough blade on it to mix the ingredients, including adding the boiling water. If you double the recipe, I highly recommend using a stand mixer. The double-batch dough is too heavy and too bulky for the food processor to be able to handle well. I also feel that if you used an electric hand-mixer the dough may be pushing the limits of the mixer’s abilities.... if you HAVE to use a hand-mixer, I would recommend doing smaller “batches” and combining dough balls at the end before putting them in the bread pan. I have not tried that, but it seems logical to me. Preferably you have a stand mixer available so you can avoid all the extra grief.

    Third, when I had made the buns and greased a sheet pan before placing the dough on it to cook, I was using my regular cooking spray, but I found that the excess sprayed oil would kind of burn. It never affected the buns, but it made for cleaning the sheet pan a pain. So when I made the loaf, I used parchment paper instead. I didn’t even lightly grease the paper, I just cut two strips so that they would fit fully up the sides and across the bottom, in both directions. The crust came out perfect and it was a TON easier to lift the bread out of the pan to cool on a rack afterwards, not to mention the super easy clean up!

    Fourth and finally, I cooked my loaf for an hour and a half in total. I have an electric stove/oven, so I checked with a toothpick inserted in the center at about an hour and twenty minutes, but it wasn’t quite done. I put it back in the oven for another ten minutes and it was perfect. The outside did not brown excessively, but the inside was comepletely done, not wet at all, all the way through.

    This makes a pretty heavy and dense bread, as you might expect given that there is no yeast in it, but it is by far the most bread-like of any Keto-bread recipe I’ve tried so far. I even gave it to a non-Keto person and they thought it was a whole wheat bread that was just denser than you get in the stores.

    Good luck!

  10. Deborah
    Guacamole?
  11. Melanie
    These are just awful! Doughy and almost hollow on the inside and crispy crunchy on the outside. Ugh! What a waste of time and ingedients
    Reply: #1533
  12. Briony Stefan
    I've made these twice now and both lots have gone completely wrong and had to be fed to the dogs. The first time, they were like balls of rubber and I was advised that it was better to use whole psyllium husks rather than the psyllium husk powder the recipe calls for. So I paid about eight quid more for psyllium husks and re-made the recipe. The dough was so wet and sticky, I could have poured it onto the baking tray. Anyway, I cooked them for an hour and then cut one open to find it completely uncooked, so I baked them for almost another hour only to find them darker in colour, but still uncooked. I tried one anyway and was disappointed to find they were just as rubbery as the first lot. Not sure where I went wrong or whether to even try these again. If anyone has any tips, please comment to let me know how I can improve these, as I followed the instructions exactly both times, so I don't know where I went wrong.
  13. edoardo lima
    After cooking for an hour let the bread cool donw outside the owen. It wold cook inside, if you like it more crusty cut the break at half and put ir on a toaster or litle owen, and it is ready
  14. sarah
    There is something wrong with this recipe. There's way too much liquid. There's another recipe on the web, and they have added 1/4th cup coconut flour to the almond, and omitted the eggs and it's perfect. I had to add some coconut flour at the end to get it solid enough to handle. I'm sure, because of this, it's going to be over mixed. Come on guys, we are wasting money trying to get you recipe right!
    Replies: #1524, #1551
  15. Sarah
    I wanted to try with the egg to see if there was a texture change.. They are in the oven now. Not too hopeful....
  16. Sarah
    I did this, too, and it helped cook them through. Also added a little coconut flour to make the dough more manageable, less wet. I do like the eggs in this--have made without eggs, and was much more dense. This texture was more light, more bread-like. Yummy. Just watch the water. 1/2cup should be fine.
  17. Em
    I have tasted them but they look and smell great. Does anyone know if they should be stored in the fridge?
    Reply: #1522
  18. Pat
    Has anyone added blueberries? Would it be too wet? How about chocolate chips? Need some sweet sometimes!
  19. darlene
    how much coconut flour needed in exchange of the 1 1/4c almond flour? Thanks
  20. Mike
    i have tried this recipe twice now (to the letter with zero deviation) and both times the buns are coming out crispy on the outside but hollow from the inside! what can cause this? anyone?
    Reply: #1521
  21. Kristin Parker Team Diet Doctor

    i have tried this recipe twice now (to the letter with zero deviation) and both times the buns are coming out crispy on the outside but hollow from the inside! what can cause this? anyone?

    This can happen if the dough is over mixed.

    Reply: #1553
  22. Kristin Parker Team Diet Doctor

    I have tasted them but they look and smell great. Does anyone know if they should be stored in the fridge?

    Yes. Keto baked goods do not have preservatives and should be kept in the refrigerator.

  23. Danya
    I made it last night following the instructions and it came out perfect! It tastes delicious and I will be making it in a weekly basis. :) 10 stars for me!
  24. dave

    There is something wrong with this recipe. There's way too much liquid. There's another recipe on the web, and they have added 1/4th cup coconut flour to the almond, and omitted the eggs and it's perfect. I had to add some coconut flour at the end to get it solid enough to handle. I'm sure, because of this, it's going to be over mixed. Come on guys, we are wasting money trying to get you recipe right!

    Totally agree! Something wrong indeed ! Way too much water! I added 1/4 cup coconut flour and still had to pour the mixture into a loaf pan - tastes yummy but I thought that these recipes had been tried and tested !

  25. Doris
    After I mixed the ingredients together, I put the *dough* in the fridge for 4 hours to allow the psyllium time to absorb the moisture. It made a huge difference. The buns came out cooked through to the centers. I also ended up with larger buns because the psyllium had expanded. Nice bonus!
  26. Valerie
    Love! Excellent recipe. This was my first attempt at keto rolls. I followed all of the steps, except I used my stand mixer. Only 30 seconds as instructed. I baked the rolls for 55 minutes in a convection oven. They were absolutely perfect and delicious.
  27. Linda Bennett
    Can egg whites in a box be used? Would that be a good substitute ?
    Thanks.
    Reply: #1529
  28. Charlotte
    1st time making way way too wet.
  29. Kristin Parker Team Diet Doctor

    Can egg whites in a box be used? Would that be a good substitute ?
    Thanks.

    Yes, as long as they are the egg whites and not the egg substitute.

  30. Lisa
    I follow recipe exactly except I add a tablespoon of Splenda. I think it adds a touch of sweetness and flavor. Bread always comes out perfect and such a wonderful alternative!! Yay!!
    I flatten balls of dough in my palms and they come out like a hamburger bun or roll long logs and boom, hot dog buns! Feels like the real think! Plus I get the much needed fiber! Thank you for this recipe!
  31. 1 comment removed
  32. fiona
    Made these following the recipe exactly. Turned out perfect, altho a little purple.
  33. Beginner Keto
    Hi Mel,
    I have just made them and they turned out exactly as it was in the picture. Just perfect crust and fluffy and soft inside. I have dressed them with black nigella and sesame seeds.

    I have cooked it for 50 minutes and rested in the oven, lid closed, for further 10 minutes in a fan forced oven at 175c.

    I have not used a mixer and instead slight mixed it with a large wooden spoon until all mixed.

    Just had two of them with a big block of butter while hot and a cup of earl grey tea. Delicious.

    I recommend to try again and enjoy your almost carb free rolls. Good luck next time.

  34. Jenia
    I have made this bread at least 10 times and it’s only com out right twice. Usually ends up crispy and nice on the outside and wet and fallen on the inside. Super frustrating. And I have been baking it for 2 hours. No idea what makes it work sometimes but mostly not other times.
  35. Di
    What can I use instead of Psyllium husk powder?
    Reply: #1538
  36. Kori
    Here is a double recipe for these wonderful buns and I am telling you - they are PERFECT. I ALWAYS bake them 40 min no less no more and take them immediately out to cool down. I make 8 bigger buns out of this recipe. I've been baking these buns for some time now and they always come out great.

    2 and 1/2 cups Almond flour
    1- Tbps Psyllium husk powder
    4 tsp baking powder
    2 tsp salt
    4 tsps cider vinegar
    180 ml liquid egg whites
    360 ml hot water (added as the last ingredient)

    Replies: #1589, #1603, #1605
  37. Amy
    Made these yesterday, they turned out great. I've never liked a keto bread until this one! Reminded me of popovers. I used psyllium husk vs. psyllium husk powder, and did have to add an extra 1-2 tablespoons. I reduced the water to about 3/4 cup. Baked in the oven for 1 hour, turned the oven off, and let them continue cook for another 20 minutes or so. They were not hollow, and as I said, tasted great! Will make again.
  38. Kristin Parker Team Diet Doctor

    What can I use instead of Psyllium husk powder?

    There is not a good substitute option for the psyllium in this recipe.

  39. Tamara Wilks
    Can this be made into a loaf instead off rolls?
  40. Faith
    I didn't have any psyllium husk so I read that ground flaxseed could be subbed in the same ration (5 T). I ended up with soup! I added some xanthan gum to try to thicken it to a dough.......didn't work. What a waste of ingredients!!!! Did subbing the flaxseed make THAT much of a difference?
    Reply: #1541
  41. Kristin Parker Team Diet Doctor

    I didn't have any psyllium husk so I read that ground flaxseed could be subbed in the same ration (5 T). I ended up with soup! I added some xanthan gum to try to thicken it to a dough.......didn't work. What a waste of ingredients!!!! Did subbing the flaxseed make THAT much of a difference?

    It works in SOME recipes but not all. Unfortunately there is not a good sub for the psyllium in this recipe.

  42. Yael
    I don’t understand the calculations of net carbs here:
    For making 6 buns you use about 120 grams of almond flour and that’s about 22 grams of carbohydrates...
    Reply: #1546
  43. Suzy
    Why are mine purple colour inside and hollow with so much air?
    Reply: #1547
  44. Linda Bennett
    Cooled from the oven. Followed recipe closely, used only .75 of h2O as recipes say consistency of play doh. I think that’s important to success. After tasting, I’m happy to report I’ll recommend this recipe to my Keto friends.
  45. Lorie
    I was skeptical about this but decided to try it. Followed Jenifer's post (may 19) double the batch, make in a loaf pan, used whole eggs, the full 2 cups of water, a KitchenAid mixer. Scraped down the sides & mix just a little more and dropped into the loaf pan. I decided to try my convection oven, so it was 325. Baked for about an hour & ten minutes. I decided to take it out, flipped it onto my rack, let it cool a few minutes & cut into it. I found it a slight bit doughy at the bottom so I dropped it back into the loaf pan with the bottom of the bread on top, baked it another 5 minutes...perfect! I think this is a winner, a big ol dollop of good butter...heaven! Most recipes I have tried, I learned pretty early on to scroll to the comments and find out the what others have to say about the recipes, and take their advice on what to change or to do better.
  46. Kristin Parker Team Diet Doctor

    I don’t understand the calculations of net carbs here:
    For making 6 buns you use about 120 grams of almond flour and that’s about 22 grams of carbohydrates...

    Different brands of almond flour seem to have different amounts of carbs and fiber. Look for the lowest carb brand you can find.

  47. Kristin Parker Team Diet Doctor

    Why are mine purple colour inside and hollow with so much air?

    The purple is from the psyllium (still safe to eat!) and the hollow bun can happen if you overmix the dough.

  48. Kristy
    Mine taste too much like baking powder
  49. Clair
    This recipe is good. I used less water. I added the water in small amounts until I felt with my hands that it was a good consistency for making the balls of dough without it being too runny. I probably used half of the water in the recipe. I checked on it as I baked it. by cutting the roll in half when it appeared to be ready, so I could determine for next time the appropriate amount for my oven. I think I baked it for around 40min but could go a bit longer next time maybe.
  50. Marcello
    How do you go about defrosting/tawing this? Microwave fine or straight in the oven or..?

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