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 (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

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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2,207 comments

  1. Loretta
    These were great. They are a blueish purple color and I'm not sure why...definitely going to make them again though.
    Reply: #1954
  2. oralia ortiz
    I made this recipe three times already and every single time my come also purple just like Loretta's, comment #1951, what am i doing wrong? They taste great, but why the color?
    Reply: #1953
  3. Kristin Parker Team Diet Doctor

    I made this recipe three times already and every single time my come also purple just like Loretta's, comment #1951, what am i doing wrong? They taste great, but why the color?

    You may find this troubleshooting tip helpful.
    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.

  4. Kristin Parker Team Diet Doctor

    These were great. They are a blueish purple color and I'm not sure why...definitely going to make them again though.

    It is likely the psyllium. Check out the Troubleshooting tip under the recipe.

  5. Denise Kainz
    Hi Susan!
    I am trying them right now with Ground flax seed instead of the psyllium husk; also added a bit of brewers yeast (as others have - so funny - we all seem to be on the same page...). Before I read any of the comments, I also found that the 'dough' was more like a pancake batter and thought woah! maybe the boiling water needed to be cooled down...anyway, I added another cup of almond flour and one more beaten egg white - for a slightly doughier dough.
    Then I decided to put them into muffin tins because I figured they would more than likely spread as is. I brushed them with a bit of olive oil and topped with poppy seeds and 'dash' ( a mixture of seeds and spices).
    My guess is that they will have to bake for about 30-40 minutes.
    I am hoping they will turn out alright. I also let the 'dough' sit about 10-15 minutes before I put them in the oven - and later read also that someone else did that when making like break in a loaf pan. They do seem to be 'rising' somewhat ...so we will see what becomes of them....

    Could I use ground flaxseed instead ????

    Could I use ground flaxseed instead ????

  6. Chantal
    First time made today and they were delicious - light and airy 👍
  7. Kim
    Amazing! Love this. Just did and it's soooo gooddd.
  8. Terry.lee.rich
    I’m not a baker, but I followed the recipe exactly and my bread came out perfectly: nice and soft inside and slightly crispy outside. The only thing was that they turned out almost purple. I was baffled at first, until read the troubleshooting section; apparently some brands of psilluum husk make the bread turn purple-ish. I guess I chose the “wrong” psillium husk, Lol!
  9. steve75
    I like the taste and texture, but I get a real gritty, sand like crunch. Any ideas why?
    Replies: #1960, #2006
  10. Kerry Merritt Team Diet Doctor

    I like the taste and texture, but I get a real gritty, sand like crunch. Any ideas why?

    Hmm, maybe the ingredients are not mixing well? Be sure everything is blended well before adding the boiling water.

    Replies: #1969, #1992
  11. VHM
    Made these last night. The only change was I split the dough into 8 rolls, not 6. So I decreased the cook time to 45 minutes. Perfect! We are using the 4 leftover rolls tonight as garlic bread, spreading with garlic butter and placing them under the top broiler for a minute or two. Easy recipe to follow and I watched the video too which was helpful. Fresh baking powder and vinegar are the key to the “rise” and the psyllium husk powder is maybe the gluten like substitute.
  12. G
    Anyone knows Are they supposed to still look like doughy in the inside ? Or do i have to let them rest for a few minutes before cutting them open ?
    Reply: #1963
  13. Kristin Parker Team Diet Doctor

    Anyone knows Are they supposed to still look like doughy in the inside ? Or do i have to let them rest for a few minutes before cutting them open ?

    They should not look doughy. Make sure they have hollow sound when you tap on the bottom. They may need to cook longer. Yes, they do best when allowed to rest. You can slice and toast them when ready to serve.

  14. Roma Vaccaro
    These are perfect for a busy working mum, i have been thinking i could take one to work each day with different fillings eg curried eggs or tuna etc
  15. Eliz
    I made these twice now and the first time I mistakenly only divided the dough into 4 rolls, the next time I did the 6 rolls (the recipe servings don't matter as you can just let them cook longer if you only divide them into 4 rolls). The second time I only added a little over 1 tsp of apple cider vinegar as I found the the taste to dominate in the first batch I cooked. Hard to get the sesame to stick even with an egg wash. You must let these fully cool before eating for best texture. These were a hit with a soft boiled egg on top with a little butter or any type of deli meat & cheese. These are very good and would fool a lot of people because it doesn't taste like a low carb bread. Has anyone tried baking this dough in a loaf pan to make slices?

    Things I would do different next time: weigh the almond four (even though it turned out great both times - but I did this with the Keto Sesame Bread recently and it improved end result), add seasonings (fresh garlic).

    Reply: #2043
  16. Norah
    Can I freeze these buns. It's just me and I could over-eat them as they are soo yummy!!
    Reply: #1967
  17. Kerry Merritt Team Diet Doctor

    Can I freeze these buns. It's just me and I could over-eat them as they are soo yummy!!

    Yes, these buns can be frozen. You can easily toast them after defrosting.

  18. Robert
    Why is the apple cider vinegar needed? I thought baking powder already has an acid in it? Or did you mean baking soda as that would need an acid like apple cider vinegar?
  19. Steph
    I had the same issue a few times - they were really dense and gritty. I changed my psyllium husk brand and they're completely different now - soft and airy!
    Reply: #1973
  20. Kassandra
    Made these yesterday and yes they came out a beautiful dark purple due to the psyllium powder, but that I can live with. The problem is they rose a lot higher than in the video even though I followed the directions exactly which was ok until I cut into them and found that the tops were completely hollow, which makes them pretty useless. While the bottoms are still a little doughy they still tasted ok. Not sure why the tops came out hollow. Any suggestions?
    Reply: #1972
  21. mandy
    I did this for the first time and it turned out absolutely perfect!! I can't thank you enough. I used the exact measurements, except I do not have ACV so I substituted it with 2 tablespoons of lemon juice. Oh and remember to ground the pjysillium husk. I baked for 60 minutes. Absolute perfection.
  22. Kerry Merritt Team Diet Doctor

    Made these yesterday and yes they came out a beautiful dark purple due to the psyllium powder, but that I can live with. The problem is they rose a lot higher than in the video even though I followed the directions exactly which was ok until I cut into them and found that the tops were completely hollow, which makes them pretty useless. While the bottoms are still a little doughy they still tasted ok. Not sure why the tops came out hollow. Any suggestions?

    Sometimes over mixing can cause that problem.

  23. Jeff Barefoot
    Steph, WHAT BRAND DID YOU BUY to get away from the purple color?

    We bought the recommended "Now" brand, but the result was purple. They still taste great!

    Prior, I had used whole psyllium husk. They tasted great but didn't rise (and I could only use about 1/2 of the recommended boiling water). These ("Now psyllium husk powder") taste great, rose to 2x original size...but purple.

    Thanks in advance for the guidance!

    Jeff

    Reply: #1974
  24. Crystal Pullen Team Diet Doctor

    Steph, WHAT BRAND DID YOU BUY to get away from the purple color?
    We bought the recommended "Now" brand, but the result was purple. They still taste great!
    Prior, I had used whole psyllium husk. They tasted great but didn't rise (and I could only use about 1/2 of the recommended boiling water). These ("Now psyllium husk powder") taste great, rose to 2x original size...but purple.
    Thanks in advance for the guidance!
    Jeff

    If you're using the Now brand and still have purple, check for aluminum in your baking powder.

  25. Teeshia Dunn
    Everytime I make this the dough comes out watery! I can't even add all of the boiling water. What size eggs are being used? That would be my only "mix up"
    Reply: #1976
  26. Crystal Pullen Team Diet Doctor

    Everytime I make this the dough comes out watery! I can't even add all of the boiling water. What size eggs are being used? That would be my only "mix up"

    Recipe are tested using large eggs, in this case just the egg whites.

  27. Payal Patel
    Can the dough be put in a bread tin to be made into a loaf?
    Reply: #1978
  28. Crystal Pullen Team Diet Doctor

    Can the dough be put in a bread tin to be made into a loaf?

    We have not tested the recipe in a loaf pan. You would need to extend the baking time and may need to cover to keep the top from over-browning.

  29. Connie
    I would like to know the total carbs. As that will help me know how to regulate my meals. I do not go by net carbs.
    Reply: #1980
  30. Kristin Parker Team Diet Doctor

    I would like to know the total carbs. As that will help me know how to regulate my meals. I do not go by net carbs.

    When you click the Nutrition+ tab under the list of ingredients, you can see the amount of fiber. You can add the fiber + net carbs to get the total carb count of the dish.

  31. Rob Wilson
    Just made these for the first time, but the dough just sat in a lump at the bottom with the top full of air - straight in the bin! Any idea what I've done wrong? I followed the recipe to the letter
  32. Nisha
    I just made these and they came out perfect. Thank you for the recipe. I use ispaghol Pysillum husk, and grind it in my coffee grinder to make it finer.
  33. Alicia
    I used regular white vinegar does it matter?
    Reply: #1988
  34. Loosely low carb
    These turned out great! I halved the recipe and made 7 mini rolls instead. They were finished in half an hour.
  35. Cecilia
    Do you think I can add erythritol to this to make it a little sweet? If yes, how much do you think will work nicely. I have some powdered swerve at hand. Thanks in advance.
    Reply: #1989
  36. jaye.mitchell
    Why did my buns not rise? I followed the recipe exact ingredients however they came out the same size and dense. Any suggestions?
    Reply: #1990
  37. chel
    Can i add yeast to make it rise more?
    Reply: #1991
  38. Kerry Merritt Team Diet Doctor

    I used regular white vinegar does it matter?

    Apple cider vinegar is slightly more acidic, but it should be fine. How did they turn out?

  39. Kerry Merritt Team Diet Doctor

    Do you think I can add erythritol to this to make it a little sweet? If yes, how much do you think will work nicely. I have some powdered swerve at hand. Thanks in advance.

    That hasn't been tested, but you could give it a try if you want! I would start with a very small amount.

  40. Kerry Merritt Team Diet Doctor

    Why did my buns not rise? I followed the recipe exact ingredients however they came out the same size and dense. Any suggestions?

    Over mixing can sometime cause that problem.

  41. Kerry Merritt Team Diet Doctor

    Can i add yeast to make it rise more?

    No, this wouldn't work because yeast needs sugar to activate. Be sure you're not over mixing the dough.

  42. Sue
    This is probably the husk, I'd let it the dough sit a while for it to soften
  43. Sue
    These are by far the best I've had since turning Keto 18 months ago. Hard to tell them from standard rolls. I used the weighing technique rather than cups and I'm sure that helps in getting the results - mine were big fluffy and DELICIOUS.
    Reply: #1994
  44. Crystal Pullen Team Diet Doctor

    These are by far the best I've had since turning Keto 18 months ago. Hard to tell them from standard rolls. I used the weighing technique rather than cups and I'm sure that helps in getting the results - mine were big fluffy and DELICIOUS.

    Thank you for your feedback! I am glad you enjoyed the recipe.

  45. Barbara
    I keep having trouble with getting them to rise. I have egg room temp and use boing water. Is there something I am doing wrong?
  46. Patsy
    I have made these several times and love them. I use 1 whole beaten egg instead of egg white and they have turned out perfect every time. Thanks for the recipe.
  47. Cee
    Just made these and am trying one as I write this. Mine turned a little purple as well, but I am okay with that. I think that they are delicious. I enjoy that they are not sweet and I feel that i am putting good, healthy food into my body. Going to turn one into garlic toast for dinner tonight, to have with my Italian Keto meatballs. Thank you!!
  48. Bev
    I have them in the oven now.....full of anticipation. Would love to use both ground flax and nutrition yeast. What are your thoughts? How much of each? Thank you!
  49. Bev
    I have them in the oven now.....full of anticipation. Would love to use both ground flax and nutrition yeast. What are your thoughts? How much of each? Thank you!

    OMG, delicious!! By far the best Keto bread I’ve made. I’m a total believer!! Thank you for this recipe!!

    Reply: #2000
  50. Kristin Parker Team Diet Doctor

    I have them in the oven now.....full of anticipation. Would love to use both ground flax and nutrition yeast. What are your thoughts? How much of each? Thank you!
    OMG, delicious!! By far the best Keto bread I’ve made. I’m a total believer!! Thank you for this recipe!!

    I hope you enjoyed them! We have not tested this recipe with flax or nutritional yeast.

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