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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1,777 comments

  1. Kristin Parker Team Diet Doctor

    Can you please provide us a sample meal plan with the bread included?

    You can use these as buns with any of our burger or pulled pork or other recipes you think would make a good sandwich.

  2. Kristin Parker Team Diet Doctor

    Would it be possible to post the calories? I am attempting to count calories to manage a daily deficit. Thank you!

    The full nutrition information is in the Nutrition+ tab under the list of ingredients.

  3. Kristin Parker Team Diet Doctor

    Do you have to whisk the egg whites before adding them please.

    The instructions do not mention whipping them first.

  4. Kristin Parker Team Diet Doctor

    Is there a recommended time to have this baked as a loaf? I've had it baking over an hour and it's still gummy inside... And because I took it out and checked, it's fallen flat 😭

    We have not tested this as a loaf.

  5. 1 comment removed
  6. ceabrm
    tried this recipe today; it looks gorgeous, just doesn't taste as good as it looks. followed the recipe exactly, but it has a rubbery texture. did i do something wrong, or do you a suggestion?
    Reply: #1658
  7. Monica
    One third of as much means 1/3 of the original amount.
    So for 1 cup almond flour you would substitute 1/3 cup coconut flour.
    (If it was 1/3 less than you would use 2/3 cup.)
  8. Kristin Parker Team Diet Doctor

    tried this recipe today; it looks gorgeous, just doesn't taste as good as it looks. followed the recipe exactly, but it has a rubbery texture. did i do something wrong, or do you a suggestion?

    They may not have been cooked all the way through.

  9. Neg
    How long would you bake for if doubling the recipe? Trying to make loaf for sliced bread
    Reply: #1662
  10. Rita
    I have tried these today, first time ever, the outside of the bun was almost burnt while the inside was not, very soggy and a purple colour. What have I done wrong?
    Replies: #1663, #1696
  11. Laura
    I followed the recipe as precisely as possible. The rolls had papery-thin crusts with somewhat doughy interiors, even after 60 minutes. They still satisfied my longing for bread though, so I considered the recipe a success.

    However, when I entered the recipe in my food logging app, each of the six rolls yielded 8 grams of net carbs, not 1! The difference was in the almond flour. I used Bob's Red Mill Super-Fine Almond Flour, which has 28.6 g net carbs per 100 g (35.7 g carbs minus 7.1 g fiber). Most of the flours in the USDA database have a ratio of 2:1 to 3:1. Re-calculating the numbers using almond flour with a ratio of 2:1, the net carbs per roll would be 2 g, as stated.

    So watch out if you use super-fine flour since the net carbs will be much higher.

  12. Kristin Parker Team Diet Doctor

    How long would you bake for if doubling the recipe? Trying to make loaf for sliced bread

    We have not tested this recipe as a loaf.

  13. Kristin Parker Team Diet Doctor

    I have tried these today, first time ever, the outside of the bun was almost burnt while the inside was not, very soggy and a purple colour. What have I done wrong?

    For the sogginess, you may try covering them with foil to keep the top from burning while allowing the inside to cook more. The purple is from the psyllium. Check out the tips after the recipe.

  14. Marilyn Noyes
    I love this recipe! I'm just not sure how to store the buns when I don't want to freeze them... I live on the Mediterranean coast of Spain, so the temperature is quite high here in August (around 30 º C). In the fridge or in an airtight container?
    Reply: #1665
  15. Kristin Parker Team Diet Doctor

    I love this recipe! I'm just not sure how to store the buns when I don't want to freeze them... I live on the Mediterranean coast of Spain, so the temperature is quite high here in August (around 30 º C). In the fridge or in an airtight container?

    Yes, these should be stored in a refrigerator as there are no preservatives.

  16. Marjolein
    This is a great recipe! I love them. They turned out wonderful.
  17. Maria Neves
    These buns are great 👍 they are very tasty 😋
  18. Roxanne Bourque
    Any chance i could do a vegan version?
    Reply: #1669
  19. Kristin Parker Team Diet Doctor

    Any chance i could do a vegan version?

    We have not tested this without the eggs.

  20. Delilah
    This bread is definitely my go-to! Thank you so much for sharing!! My dough is always much softer and goeyer compared to the one in the video but it still tastes delicious so I guess it doesn’t really matter. It is a hit with my non-Keto family and friends too!!
  21. Artem
    I followed the recipe to bake 9 and the inside of the buns was very hollow. Am i doing something wrong?
    Reply: #1672
  22. Kristin Parker Team Diet Doctor

    I followed the recipe to bake 9 and the inside of the buns was very hollow. Am i doing something wrong?

    That is usually a result of overmixing the dough.

  23. Rachel
    I love this bread! I make it whenever I get down to one roll. Have never had a problem with the recipe, always turns out great.
  24. Jenelle
    Hi I’ve just had my first go at making these . I increased the recipe to 8 rolls. I’m not sure where I have gone wrong followed the recipe and quantities but the consistency of the batter was not like play dough , more like a cake mix runny! I managed to make some rolls but not shaped and it didn’t make 8 . Any help would be greatly appreciated
  25. Ruth Bickerdike
    These buns are fantastic, the smell after baking was gorgeous, the texture is bread like and there's no "eggy" flavour like some other bread recipes. I was worried about an underlying flavour of almonds but couldn't detect that either. My hubby was thrilled with them! After reading posts on the Facebook page I made little pizza bases with 2 portions of the dough. That also works really well too. I'll be making some more and freezing them! I did have issues with pysllium husk powder, my powder is much denser and darker than the one shown on the video, there's no way that 5 tblsp of mine weighs 40g , more like 60g. If I'd used that it would have thrown out the balance of liquid in the dough. I decided to use just pysllium husks, the brand I get in the UK is quite fine and that seemed to correspond better to the one in the video, also compared well with the weight ratio of tblsp to grams. I do wonder if some of the problems people have with the cooking time and texture of these is actually down to the difference in the density of the pysllium they are using, no easy answer though,perhaps try different brands for the best results and try husks instead of powder, it worked well for me.
    Replies: #1685, #1686
  26. Krisdal
    The dough did not turn out right. I followed the recipe and consistency is way too runny with just the half of the amount of water!
  27. 1 comment removed
  28. T
    Love these rolls! They turned out perfect! I topped with Everything bagel seasoning and toasted they taste just like a real bagel! I’m going to try them plain as a hamburger bun next!
  29. Diane Mailhot
    Pourriez-vous écrire ou traduire votre site en français pour tous ceux et celles qui comme moi ne comprends pas l'anglais.... Merci.....
  30. Marie Georgopulos
    Great recipe! Love it! Can you add powered stevia and cinnamon to make a sweet version?
    Reply: #1681
  31. Kristin Parker Team Diet Doctor

    Great recipe! Love it! Can you add powered stevia and cinnamon to make a sweet version?

    We have not tested this as a sweet version, but it may work well!

  32. Julie
    I have forgotten to add the vinegar!! They look great in the oven what will the difference be please
  33. Ali
    Hi, I’ve made these twice now and each time they cooked perfectly. Taste lovely BUT when I bite into them I taste few crunchy bits. Almost like there are sand grains in it. Any idea why? Thanks!
    Reply: #1684
  34. Kristin Parker Team Diet Doctor

    Hi, I’ve made these twice now and each time they cooked perfectly. Taste lovely BUT when I bite into them I taste few crunchy bits. Almost like there are sand grains in it. Any idea why? Thanks!

    That may be some psyllium that wasn't completely broken down.

  35. Rammy
    What brand psyllium did you use
  36. Rammy
    What brand psyllium did you use in the UK?
  37. Diane Bucharelli
    I used baking powder I made from baking soda and cream of tartar...still purplish which really doesn't bother me. There 2as an underlying taste that bothered me, maybe the psyllium ? I added 1 Tbs dill weed and 2 Tbs bulk Splenda. Wow ! Tastes great. Can't taste dill and not sweet. Just tastes like real bread. I LOVE this recipe !
  38. Lisa
    made these a few times. My sister bakes without issue light and airy. Mine are generally dense and heavy and only once been light. Cant remember doing anything different could it be I'm not whisking long enough?
  39. Karina
    After finishing the 2 week challenge, this was the first recipe I tried on DD, they turned out great. Now three months later I decided to make them again and double the amount. I did bake them 15 minutes longer and they've turned out great again. No, they don't taste exactly as regular bread, but they are for me a great substitute and I think that is what it's supposed to be. The inside is slightly more hollow, but with some butter or cheese on will make a great sandwich and they don't look purple, more of a greyish colour that doesn't bother me. What I would like to ask, are oven temperatures given for the recipes on this site, traditional or fan assisted ? Thanks.
  40. Annie
    I have tired making these a few time and they always come out hollow. The top has hardly anything in it and the bottom is dense and a bit gooey. What am I doing wrong?
    I'm not a huge fan of the flavor but my husband likes them. Is it the almond flour taste? Or the physllium husk flavor? I am using the Kirkland Almond Flour
  41. Joanne
    I've made these a few times taste awesome but I get the top half with giant air pockets, almost nothing there except the shell, what am I doing wrong,?
    Reply: #1697
  42. Valerie Bowden
    These came out perfect first time. I did substitute lemon juice for the vinegar as I didn't have any on hand. Great to be able to eat bread!
  43. Steve J
    I noticed the receipe written is calling to divide and make 6 rolls and in the video you make 8 is this an error in the written receipts
  44. Ali L.
    Excellent bread for toast! I’ve made these numerous times. They take forever to bake. I usually end up pulling them out while the center is still a bit gooey looking but it’s resolved itself by just sitting through till the next day. I make rounds and slice them in half for toasting. Today I discovered that if you slice them in half, spread with butter and fry them inside out, they make an AMAZING grilled cheese sandwich. Soup is going to be that much more enjoyable again!
  45. Reno
    I made this recipe as is the first time and found the rolls to be a little bit too small for my liking. On my subsequent attempts I divided the dough up into four rolls instead of six and I added two tablespoons of flax seed meal and a tiny bit more hot water to ensure the dough came together when mixing. Better when I added 5 more minutes to the cook time as well. Excellent recipe.
  46. Les66
    I baked mine too and it turned out purple but we'll cooked just like bread, it tastes OK though I would not bake again, unfortunately I have six bread rolls so have to eat them and it help with my carb curbibngs
  47. John
    Same here, I've made them several times and always the same, I've made sure I've added the ingredients exactly as listed, I'd love to know what the cause is and get more solid rolls
  48. Annika
    These turned absolutley freaking fantastic! thanks for the recipe! I'm obsessed
  49. Melisssa
    The taste was good but even after using vented foil for over 60 minutes of bake time, they were still doughy inside. I even took them out and baked them for 15 minutes more without the foil and they were still gummy inside. Then I cut them in half (not an easy feat as they are somewhat thin after they fall flat from being removed from the oven) and proceeded to put them in the oven with gummy sides up. If that does not work maybe I will stick them in the toaster and hope for the best.
  50. Crystal
    Do you need to store these in a air tight container?
    Reply: #1702

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