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. Robin Ferguson
    I just finished making these and the dough was very lose...I had to add another cup of almond flour to get the "play-dough" consistency. In the oven now, so not certain how they will turn out.
  2. Kristin Parker Team Diet Doctor

    Do you need to store these in a air tight container?

    Yes, and in the refrigerator as there are no preservatives.

  3. Angela
    Absolutely fantastic! Turned out beautiful first time and I love them. Even other people not on Keto/Low Carb like them. Thanks so much.
  4. Terri
    So light and fluffy like reg bread!! Can’t wait to try again! I think I forgot salt, so that was missing and I want to add herbs next time. Def a go-to for sliders and just a bread substitute in general!
  5. Robin
    Just wondering do you have to put in fridge or can put in large baggie on counter when done ? Also can they be frozen?
    Reply: #1708
  6. Gloria
    although I never get an answer to my comments from DD, I will include another one.
    DD recommends using almond flour for many recipes ,in particular bread. I would like they comment on the amount of omega 6 fatty acids in almond flour as compared to omega 3; the ratio is stoning in favour of the inflammatory fatty acids!. Apparently a contradiction to all what it is mention about food composition. Then should or not eat almonds? either ground as flour or not?
    Replies: #1707, #1726
  7. Kristin Parker Team Diet Doctor

    although I never get an answer to my comments from DD, I will include another one.
    DD recommends using almond flour for many recipes ,in particular bread. I would like they comment on the amount of omega 6 fatty acids in almond flour as compared to omega 3; the ratio is stoning in favour of the inflammatory fatty acids!. Apparently a contradiction to all what it is mention about food composition. Then should or not eat almonds? either ground as flour or not?

    We recommend that the breads and baked goods be considered as treats and enjoyed occasionally, not as a staple. In the long run, when the overall balance of omega oils is favorable, one serving of almond flour is not likely to be a concern.

  8. Kristin Parker Team Diet Doctor

    Just wondering do you have to put in fridge or can put in large baggie on counter when done ? Also can they be frozen?

    Keto baked goods should be stored in the fridge as there are no preservatives. These can be frozen and thawed on the counter.

  9. DAWN
    I have made these before where my buns turned out to look like giant potatos and were purple, so I changed the physllium husk to another brand. BUT, now they are a nice color but are not rising? I've checked my baking powder, almond meal and physllium husk expiry dates and all are okay. Any ideas on why they didn't rise while baking? Thanks! :)
    Reply: #1711
  10. Ali G
    Absolutely amazing can't even tell it's keto bread!! Just like fluffy wholemeal rolls. Everyone loved them 5 stars
  11. Charlotte
    I have the same issue! It's caused from the psyllium husk. Anyone have any brand they suggest that doesn't turn the bread purple?
  12. Sue
    Hi I just made my first keto bread rolls, pleased with taste but had to cut them in half so the middle baked. In the oven nearly hour and a half% anyone know what I need to do next time so middle bakes? Thanks
  13. 1 comment removed
  14. shelly
    Also, no where near Play Dough consistency...sticky!!! I would cut the fiber in half!!!
  15. Marianne
    I made these often a while back for my husband, just recently started to use again and they keep rising beautifully but the top half of the bun is empty and the bottom half a bit stodgy, twice this has happened and no idea why?
  16. Sheila
    I also had an issue with the buns not cooking thoroughly in the middle! I literally had them in the oven for almost two hours. Any ideas as to why this happened?
  17. Kirsten
    Why does psyllium husk powder, an ingredient in this bread, have a cancer and reproductive health warning?
    Reply: #1720
  18. Kirsten
    Ok. Trying again as I don't see that my comment posted. I made these and they were good, but when I was baking them near the end of 40 minutes, I opened the oven to look at them and was shocked. They were black in color! They weren't burnt, just black. When I cut one open, it was purple inside. I was afraid to try them, but my husband was not so he ate one. After a while when he seemed ok, I tried one. We both liked them, but really, black and purple? Why would they be this color?
    Reply: #1721
  19. Robert
    I've been using this wonderful recipe with the addition of finely crumbed parmesan cheese, Italian herbs, garlic powder and onion granules to give the rolls a wonderful flavour.

    Many thanks, DietDoctor :)

    Yesterday, I used the same mix (6 servings amount) to make a pizza base.
    I used roughly half of the total mix to flatten (with my fingers and hand) to produce a 30 cm (12") by 6 mm (1/4") thick pizza base. I
    baked it at the same temperature as the rolls, but only gave it 20 minutes.
    When cooled down, I made my own sauce (tin of tomatoes added to fried onion, garlic, sweet red pepper, and, again, Italian herbs - reduce this down until it's thick enough for your pizza), and I topped this with spicy chorizo mixed with chicken pieces and finished with grated parmesan cheese.
    10-15 minutes to finish in the oven... very nice indeed.

    Reply: #1748
  20. Kristin Parker Team Diet Doctor

    Why does psyllium husk powder, an ingredient in this bread, have a cancer and reproductive health warning?

    I am not sure. I have not noticed that on my package of psyllium before. You may wish to contact the manufacturer.

  21. Kristin Parker Team Diet Doctor

    Ok. Trying again as I don't see that my comment posted. I made these and they were good, but when I was baking them near the end of 40 minutes, I opened the oven to look at them and was shocked. They were black in color! They weren't burnt, just black. When I cut one open, it was purple inside. I was afraid to try them, but my husband was not so he ate one. After a while when he seemed ok, I tried one. We both liked them, but really, black and purple? Why would they be this color?

    From our Troubleshooting tip on the recipe.
    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.

  22. Joann Wladyko
    These r fabulous!!
  23. Darren
    Its my third attempt making this but each time I make it, I end up rolls looking really tempting..... until I cut it in half. pretty much hallow and all the mixture (appears to be cooked and bread like texture) all about 1/3 of the way down and the rest of it just air. All ingredient are fresh and measured exactly as required, and did not mix the mixture too harshly (certainly did not do it in a blender, and got the play-do mix). Any idea what the problem is?
  24. Sonja
    Just made them yesterday and having them right now for dinner! Love them!!! Definitely will be making a batch and freezing them. Thanks!
    Very easy to make!
  25. Sitwat Shabbir
    Hi I made two batches yesterday. I substituted 1/4 almond flour cup with ground flax seed. First batch was with organic phsyllium husk powder they turned out hollow from the top and soggy at the base second batch I made with home ground phsylium and those turned out perfect. Had a scrumptious dinner of hamburgers;)
  26. Denisa
    https://youtu.be/tdP9E9zkuXA try macadamia nuts instead of almond flour
  27. Sharon Hawken
    Made them as stated and the came out great. Made hamburger sliders. A real success. Thanks DD
  28. Tammy Chard
    These are 5 stars! Best keto bread recipe ever!!!! I use westpoint whole psyllium husk powder and grind it in a spice grinder till its powder. My buns were flat because 5 tbsp of ground is actually 7 tbsp of whole before its ground. Adjusting this made them perfect!!! Everyone loves these even non keto people. Thank you so much for this recipe, it's a life saver!
  29. Wedad
    It tastes so delicious it is like real bread but it takes long time in oven over 60 min otherwise the inside come sticky
  30. Gloria
    Put mine in the oven for 1-1/2 hours and still doughy in the middle. Any suggestions?
  31. Tegan
    Wow , didn't think it would come out ok . these taste almost like bread .. smear with butter and OMG Definitely keeping this recipe for regular use !
  32. Christine
    Has anyone tried making these with aquafava (liquid from chickpeas) instead of egg whites? Would be interested to know how they turn out.
  33. Janette in Seattle
    I just want to say THANK YOU from the bottom of my heart for the wonderful recipe! This has been a huge hit with everyone at work - no matter what their food preferences are. So far I have used the dough to make pizza crust, hamburger buns, sandwich thins, and most recently cinnamon buns. Next item I plan to make with it is baked apple fritters ;) Been gluten free since 2009 and this is BY FAR the best bread replacement I've found. Thanks again!!
    Reply: #1753
  34. Pascale
    Thank you!!! I've been craving bread for so long. Best keto bread recipe I've found so far and my search is done!...it taste like bread but lighter. When they are warm, even better. The first one I tried looked soggy on the inside, so I opened it and let it toast in the oven for another minute, then spread butter on it......mmmmmmmmm....yum.
    Let the rest of the rolls cool a bit and they won't be gooey on the inside.
  35. Carol key
    I can you eat watermelon on this diet ???
    Reply: #1736
  36. Kristin Parker Team Diet Doctor

    I can you eat watermelon on this diet ???

    Watermelon, and most fruit, tends to be too high carb for people eating keto. You can check out our visual guides for great information about good and not quite as good keto options.
    https://www.dietdoctor.com/low-carb/keto/visual-guides

  37. Kathleen
    Since I don’t have a hand-mixer I thought a balloon whip would work, because egg whites. Big mistake and big mess. (I had know idea that the psyllium would make such a stiff dough, I was thinking muffin batter.). I ended up stirring with a silicone spatula, so maybe the texture wasn’t as even as it might have been, but flavor was okay. But I disagree that this recipe result creates the same texture and enjoyment as bread. It’s more like a soufflé (so I think the Parmesan cheese suggestion is spot on). But unlike a soufflé the end result left a very heavy feeling in my stomach. I can’t see pairing this “bread” with a hamburger. Maybe I need to try cutting in half and toasting...but I want no more keto bread today.
  38. Brittany
    How should I change the recipe to make a loaf of bread instead of buns? I'd like to use this for grilled cheese sandwiches...
    Reply: #1741
  39. Carl
    What size cup does this recipe require, US, metric or some other size. The video looks like it is using a UK mug instead of a small cup :)
    A gram weight would be very helpful here. Does anyone know the gram conversion for the almond flour cup contents ?
    Thanks
    Reply: #1740
  40. Kristin Parker Team Diet Doctor

    What size cup does this recipe require, US, metric or some other size. The video looks like it is using a UK mug instead of a small cup :)
    A gram weight would be very helpful here. Does anyone know the gram conversion for the almond flour cup contents ?
    Thanks

    The "cup" is the US measurement. If you need metric measurements, you can toggle the switch above the list of ingredients.

    Reply: #1746
  41. Kristin Parker Team Diet Doctor

    How should I change the recipe to make a loaf of bread instead of buns? I'd like to use this for grilled cheese sandwiches...

    We have not tested this recipe as a loaf. We do have this loaf recipe instead.
    https://www.dietdoctor.com/recipes/golden-keto-sesame-bread

  42. Tom Bentley
    Just made, and ate, this bread. Wow! I was good! I used NOW brand psyllium husk powder and Bob's Red Mill Almond flour. My oven runs at exactly 350 degrees. I baked them for 65 minutes and everything about bread came out as i hoped. The reason i cooked it longer is because all i had was jumbo large eggs so i probably had a little more egg white then i should have. I lucked out buying the NOW brand powder because my bread did not turn out purple so would recommend using it if you can. I purchased mine from Amazon because i was having tough time finding any psyllium husk powder at the local stores.

    Not only will i make these again, I already have a second batch in the oven. This is a GREAT Keto recipe.

  43. 1 comment removed
  44. Mark
    Ive made these rolls a few times now and make 6 larger rolls with the ingredients that would normally be for 8 rolls.
    Is it possible to add chedar cheese to these rolls and when should it be added to the mixture? I was thinking just before the mixture is to turn to 'play dough' ?
    Thanks
  45. Fabiana
    Been making those for a dew months, my fave! I personally like using onion and garlic powder to add flavor, and some ground black pepper. Normally I use 170grams of almond flour and depending on the size of the egg whites, I add less boiling water. It’s worth mentioning that the dough might look a bit too gooey but if you use a spatula to fold it in the bowl a few times, it will make the little balls just fine. Always grease your hands. I make balls of about 50 grams.
  46. Carl
    Thank you for your reply, I hadn't even noticed the US/METRIC switch at the top of the ingredients. Perfect, I can now try a metric version myself :) Fingers crossed that they work out ;)
  47. Lindsey
    I love this recipe! Made it many times and it's such a great substitute for dinner rolls/buns/bread....I have found I really like adding 1 tablespoon of confectioners Swerve to the dry ingredients, gives the bread a slight sweet taste, very much like a whole grain bread....also, I always heat the 1 cup of water to boiling then add maybe 1/2 to 2/3 of it, never the full cup though and my bread comes out perfectly crisp outside and soft and pillowy inside **yum!**
  48. Danelle
    Robert, what measurements of extra
    ingredients did you use for the "Italian rolls"?
  49. Missy
    We are my rolls gritty
    Replies: #1750, #1758
  50. Kristin Parker Team Diet Doctor

    We are my rolls gritty

    that may happen if your almond flour is not finely ground enough.

    Reply: #1819

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