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…
6 servingservings


  • 5 tbsp 5 tbsp (50 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 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.


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.


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.


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. Mari
    I made these a couple times and they were dense. I decided to tweak the recipe a bit and added an extra egg white. Also make sure your baking powder is super fresh and high quality. Now they grow in size when they bake and are far more fluffy inside. This "bread" is so good.
    This does not work. I have been baking for years and this is a total mess. The bread looks beautiful after you pull it out of the oven the outside is ok but the inside stays gooey and does not rise. Waste of time I will not try any other recipes from this web site. Thank for wasting my time and money Diet Doctor!
    Replies: #1926, #1947
  3. Marc
    Anyone have advice on avoiding air pockets at the top of the buns? Love this recipe but feels like the top half of my bun is air.
    Reply: #1934
  4. Paul Taylor
    I followed the recipe precisely and they were dense and reminded me in taste, to wholewheat bread. The downside though is the Physillium Husk expanding in the gut which gave me cramps the following day, despite drinking a gallon of black tea & coffee. As a result, I lost 4lbs weight through evacuation of a large volume of spongy waste!!
    Reply: #1906
  5. elainejjackson4
    I tried this recipie yesterday - it didn't turn out too well I'm afraid. I don't know if it's because I forgot the cider vinegar (after having purchased it specially!) but even though I used the recommended tsp of sea salt, the buns were WAY too salty (even my husband thought so and he likes his salt) and the buns didn't really rise at all even though I used the stated amount of baking powder. I will try it again, this time remembering the cider vinegar :-) but I will halve the amount of salt I think, and maybe I'll do a heaped teaspoon of baking power...!
  6. elainejjackson4
    I have IBD & IBS and I have been quite worried about trying pysillium husk as I've heard it can upset the gut... I only ate one of my buns I made yesterday because they came out much too salty! Not had any adverse effects yet but my tum did feel a bit odd... could be my imagination of course!
  7. Donna
    I just made these rolls. The texture is great when you first bite into a roll but as I chew it has a funny texture. I can’t put my finger on it, kind of slimy?! Does anyone else feel the same?
  8. billiew
    Have you tried Amazon?
  9. billiew
    I am just starting Keto although I did lose nearly three stones on a lowish carb diet no pasta , rice or potatoes nearly three years ago. I cut down bread but missed it. When I started Keto this time as I reckoned I would have to be strict to lose another two stones for target weight I cut out bread (Only a couple of weeks in) I was missing the bread. So made these buns which did not turn purple or have any of the faults mentioned. Just hope I am not allergic to psyllium husks. Time will tell. However amazed as I am not really a cook but they tasted just like the real thing - off to check the carbs though as I was counting on 4 and I have eaten two and am satisfied. Just to check they are OK you understand. Oh and I can't seem to comment although I am a member.
  10. Suzanne Reagan
    I made this recipe as stated for 6 servings (5 tbsp ground psyllium husk powder, 1¼ cups almond flour, 2 tsp baking powder, 1 tsp sea salt, 1 cup water, 2 tsp cider vinegar, 3 egg whites) and the dough was SUPER runny, softer than pudding. What could I have done wrong? I am a baker by trade so I know how to measure and bake but I tried it twice just in case with the same results both times. :(
    Reply: #1914
  11. pegg
    i have made this 4 times perfect each time the compliments are crazy insane .every non keto folk love these buns
  12. Ange
    These buns were addictive! I found the dough looked more runny than in the video, however it wasn't a problem. I just wet my hands and scooped up bits to make balls with. They rose nicely and had a good texture. I was a bit impatient so pulled them out a little sooner than I should have, so the very centre was not fully cooked, but honestly it still tasted great especially with butter on it.
  13. Shirley
    Tried these rolls/bread for first time. To get the consistency I had to use twice as much flour and about 2 tablespoons of water. I am from UK but did look up the US cup size and read it as 235 ml., if I’d used 1 cup of boiling water I think the mix would have resembled soup! Anyone any ideas where I’m going wrong. Incidentally the bread was very dense but very nice.
  14. Nicole
    Try beating it longer, the psyllium husk takes awhile to absorb the water. I just kept beating it until it looked like dough and I put a tiny little less than a cup of water in. I also baked them the full 60 mins and they were delicious! Also, the recipe calls for psyllium powder not flakes so it may be that your psyllium was not ground as much which means you should add more of it.
  15. Heidi
    I absolutely LOVE this bread and have made it several times. It is soft on the inside, with a nice crust on the outside. When you've been doing keto for a while, you appreciate any bread that comes out of the oven that way. I'm making it tonight to put on my Valentine charcuterie board for me and my valentine!
  16. Tobbe
    Fantastic bread!
    Im doing this in aluminium cupcake pans. To prevent the buns to stick in the pan im putting a few drops of olive oil in each cup and sprinkle sesame seeds before putting the bun in and then some olive oil on top of the bun to get the top sesame seeds to stay in place.
    Also works as pizza foundation, just press it as thin as possible and bake for 40 mins before tomato, cheese etc.
    Thanks DD for all fantastic recipes
  17. Jackie
    The link for the brand of psyllium husk powder doesn't work. Which brand do you use?
    Reply: #1920
  18. Denney
    I love this recipe, I've made many times. I like to use parchment paper to avoid sticking to the sheet pan and an egg yolk wash to help the sesame seeds stick.
  19. Denney
    Jackie, try NOW psyllium husk powder, that's what I use for this and for seed crackers.
  20. Kerry Merritt Team Diet Doctor
    The link for the brand of psyllium husk powder doesn't work. Which brand do you use?
    Thank you for letting us know about the broken link. We do not suggest a specific brand, but we recommend making sure the ingredients are only psyllium, as some are orange flavored and sweetened.
  21. Susan
    Could I use ground flaxseed instead ????
    Replies: #1950, #1955
  22. Darlene
    I made these rolls and followed the recipe exactly. They LOOKED wonderful, but once I split them, they were mushy and had a wet texture on the inside. I put them back in the oven for an additional 10-15 min and still the same thing. Maybe I'll try again.
  23. Kit from London
    My second attempt to bake low carb bread and it's a SUCCESS!
    Thank you for the recipe x
    Reply: #1924
  24. Kit
    P.S I put less water and a tbsp flaxseed
  25. Tilly
    This and the Seed Crackers recipe are the only bread substitute recipes we use.

    To make a loaf, double all the quantities and line your loaf pan with baking paper. Only add boiling water until the mixture looks like slightly soft play dough, then pour it in the loaf pan and leave it to stand for 15 minutes before baking. 75 minutes does it in my oven. Then when you get it out, don't cut it right away - get it out of the tin and leave it to cool on a rack. That seems to solve the dampness inside the loaf. We slice it and then freeze the slices in pairs in ziploc freezer bags - so you can grab a sandwich-worth out of the freezer when you're hungry.

    Try toasting this bread before eating it - we find the texture and flavour is much improved.

    Anyone having issues should read back through the comments or check out the Troubleshooting link. Psyllium absorbs liquid so you can manage the wetness of your dough by adding a little more - but before you do, let it stand to see if the issue resolves itself. Seeds of any kind are a good addition. So are dried herbs.

    Reply: #1945
  26. Kristie Sullivan, PhD Team Diet Doctor
    Sorry that you're disappointed with the results. It can be really frustrating to feel as if you've wasted time and money on a recipe!

    I've made these and it can be really tricky to determine when they are done. They must bake at least as long as the recipe suggests and will have a "hollow" sound when you tap them once they are fully cooked.

  27. Brenda
    I add an extra 1 tbsp of psyllium husk (not powdered- total of 6 tbsp), 2 egg whites instead of 3 and an extra 1 tsp of vinegar. The dough comes out nice and managable. Tastes great ( not eggy) with bread like texture. You get a nice brown crust from baking it on the lower rack of a regular gas oven as mentioned in the receipe.
  28. esmcmillan2
    I have made these many times before realizing that the psyllium husks needed to be ground, they were always okay, but didn’t really fluff up. I now grind the husks and substitute 1/4 cup of the almond flour with ground flax seeds - they are great and not the floppy things I had made before. Thanks!,
  29. maja.loekkegaard
    These keto buns are incredibly easy and incredibly delicious! I didnt ground the psylium husk and they were still great. I am trying them out just now with ground psylium husk. I used apple cider vinegar and a little additional salt and they were yummy and not at all as sweet as I would have expected from almound flour based bread.
  30. 2 comments removed
  31. Laura
    I made this buns today, I am NOT a baker and they were perfect and delicious!!!! Thank you so much for the recipe, its been a long time since I had bread and this just made me so happy and satisfied my craving.
  32. Soren
    Laura, I can really relate to your comment. I have been on a low carb regimen for the past 14 months. Today I tried to bake these buns and just like you said, they turned out better than I had ever imagined. The shape, color, texture and taste are beyond my expectations. I really feel motivated to try other versions of the basic recipe. It's like finding a treasure. A fantastic addition to the dinner table.
    Thank you so very much to everyone who helped to bring this to us.
  33. pixelzuzu
    I have made this five times now. Results are getting better and I now rely on it for my bread/buns even though...
    Love this recipe but feels like the top half of my bun is air.
    I am having the same problem. Read somewhere that the psyllium husk should powdered and noticed that I bought Whole, so I threw recipe amount into my little food processor. That helped somewhat. Like you, I seek more advice on this problem.
  34. Caroline Williams
    These are the only keto rolls I make as they are the closest to a real bread taste and texture I can find, absolutely delicious, easy to make and freezable. You can make them in to any shape so they're great for baguettes, hot dog rolls, anything you like!
  35. Kirk H.
    This recipe is something of a miracle. Made my first batch today, and the results were very good. Closest thing to real bread texture (with even a crust) that I have ever made since going low carb. I noticed when I was shaping the dough into rolls that some parts were denser than others, so I need to work on my incorporation. Could be because I added the water gradually instead of all at once. Also I used half the salt the recipe called for since it seemed like a lot, but I personally felt it was under-seasoned so will try the full quantity next time. My advice is to use the metric measurements and weigh the dry ingredients with a scale. This should help deal with the variability that various brands of almond flour and psyllium husk can make with volume measurements. I used Now Psyllium Husk Powder, rolls did not turn out blue as some have reported. I also used a scale to divide the dough into exactly equal rolls, which helps with more uniform baking.
  36. Arianna
    Can I keep them in the fridge? For how long?
    Reply: #1938
  37. Kristin Parker Team Diet Doctor
    Can I keep them in the fridge? For how long?
    </blockquote>These will keep well in the refrigerator for 3-5 days.
  38. Martini
    Followed the recipe and dough was the right consistency but the buns are still raw inside after 1.5 hrs in the oven!
  39. Dena Royal
    I’ve made these rolls three times and they’re my fav keto bread!!!! They taste yeasty and yummy! I do add a T or two of flax meal.
  40. maddijohn
    My darling and I have only just started keto a few weeks ago. The buns are a life saver, so delicious and filling. Thanks for the recipe.
  41. Julia
    I put these in the oven before reading these comments so wasn’t sure how they would turn out. But they were fantastic! I followed the recipe except I apparently had psyllium husk instead of powder and added a bit more almond flour when the dough seem a bit runny. I used a hand held electric mixer when adding the hot water and left them in the oven for 65 minutes. So delicious with some almond butter. Thank you!!
  42. Bruce
    I tried this recipe this week and it turned out great. I have tried numerous other keto bread recipes and they mostly all completely fail the taste test. Mine were just a bit too salty so I will cut back the salt next time and I also threw in a couple tablespoons of ground flax seed instead of the sesame seeds. I also just use parchment paper to line the tray. I also just used regular vinegar to and it worked just fine. It is also very quick to prepare. As some others mentioned, the mix can be runny at first but if you mix a little longer the moisture gets absorbed and it stiffens up.
    I used to eat a lot of bread and miss it most of all so many thanks Maria - just what I've been looking for!
  43. asilano8
    I made a batch of these and I have been very impressed with the outcome. To me they taste &amp; texture were similar to a tasty wholemeal bread. This so far is my favorite. I gave some to a friend &amp; she loved it. They are so easy to use. Mine were fully cooked inside. These are easy to freeze. I don't have much equipment in kitchen, I used a folk to do mixing &amp; hands. It was perfect.
  44. Caroline
    Thanks for sharing I was wondering what the ingredients would be for a loaf definitely gonna make bread rolls are lovely.
  45. Joseph
    Turned out great, next time I realize I need to use psyllium husk powder instead of whole psyllium husks (they seemed powdery to me :) The buns still turned out great and they didn't cost me $14 dollars like some I've seen at the health food store.
  46. Jasmin
    Perhaps you did something wrong or used an incorrect ingredient? I tried these for the first time tonight, followed the recipe except for adding a bit of brewers yeast for that bready yeasty flavour, and they legitimately worked perfectly. So good and so easy I will never bother making another keto bread.
  47. Jasmin
    I tried these for the first time tonight, followed the recipe except I subbed 1/8 cup of almond meal for some golden flax meal because I like the flavour, and added a bit of brewers yeast for that bready yeasty flavour, and they legitimately worked perfectly. Not sure why people are finding it too salty, perhaps it is the brand of baking powder? Mine were fine. So good and so easy I will never bother making another keto bread. This hands down beats 90 second bread and fathead bread which are my other go to keto breads. I must admit it has had a bit of an effect on my gut, but I’m hoping i will get used to the extra fibre. No discomfort, just gassy lol (sorry if TMI!).
  48. 1 comment removed
    I used flaxseed as unable to get psyllium husk - flaxseed supposed to be good alternative - probably was but the water killed my dough. Recipe states dough should be like playdough, however mine was like sloppy porridge! so I added more almond flour to stiffen it up and avoid wasting. Very solid little balls which didn't rise much, don't think I will attempt again - disappointed having looked forward to 'bread' again!

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