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.

More

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2,172 comments

  1. Melissa
    These turned out so great! Best keto bread recipe I’ve tried. I love the short list of ingredients, which makes for fast prep time. Hardest part was waiting for them to bake!

    If I wanted to add some ground flaxseed meal, how much would you recommend? Or how would you adjust the recipe to include this?

    Reply: #2152
  2. Kristin Parker Team Diet Doctor

    These turned out so great! Best keto bread recipe I’ve tried. I love the short list of ingredients, which makes for fast prep time. Hardest part was waiting for them to bake!
    If I wanted to add some ground flaxseed meal, how much would you recommend? Or how would you adjust the recipe to include this?

    We have not tested this recipe with flaxseed meal. It would require an adjustment in the liquid amount as well.

  3. Chel
    Hi. Im allergic to Pysllium husk. What's an appropriate replacement please? Thank you
    Reply: #2154
  4. Kerry Merritt Team Diet Doctor

    Hi. Im allergic to Pysllium husk. What's an appropriate replacement please? Thank you

    Ground flax seeds or ground chia seeds can be used, as well as xanthan gum. Here's our substitution guide for more info! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...

  5. Tina
    I’m not sure what happened to my bread. I did substitute the husk and used the xanthum gum but reading through the comments this was ok to do. I absolutely followed the recipe to the letter other than as stated previously. Mine turned out like an “egg puff”. It puffed up, was completely hollow inside and had that soft, slick “eggy” taste. The outside was nice and crispy/toasty like. OMG! What in the world did I do wrong?
    Reply: #2156
  6. Kerry Merritt Team Diet Doctor

    I’m not sure what happened to my bread. I did substitute the husk and used the xanthum gum but reading through the comments this was ok to do. I absolutely followed the recipe to the letter other than as stated previously. Mine turned out like an “egg puff”. It puffed up, was completely hollow inside and had that soft, slick “eggy” taste. The outside was nice and crispy/toasty like. OMG! What in the world did I do wrong?

    So sorry to hear that, Tina! Sometimes over mixing the dough can cause that to happen.

  7. idigphilly
    I have baked these numerous times. I have found that adding a tablespoon of butter to the hot water helps the texture of the rolls. I also have found that the brand of psyllium husk I use makes a difference in the texture and airiness. I first used Whole Foods 365 Brand and loved them. I have tried two different brands and got the purple color that was mentioned plus lots of airiness and holes.
    Because I'm a Type 2 Diabetic with a very high sensitivity to carbs I have to count total carbs --- not net carbs. So, I make at least 8 rolls out of the recipe. I have also taken the rolls and sliced them very thin, then fry the slices in butter for a thin toast-like bread, and they seem to go much further this way.
    Reply: #2158
  8. Kerry Merritt Team Diet Doctor

    I have baked these numerous times. I have found that adding a tablespoon of butter to the hot water helps the texture of the rolls. I also have found that the brand of psyllium husk I use makes a difference in the texture and airiness. I first used Whole Foods 365 Brand and loved them. I have tried two different brands and got the purple color that was mentioned plus lots of airiness and holes.
    Because I'm a Type 2 Diabetic with a very high sensitivity to carbs I have to count total carbs --- not net carbs. So, I make at least 8 rolls out of the recipe. I have also taken the rolls and sliced them very thin, then fry the slices in butter for a thin toast-like bread, and they seem to go much further this way.

    Thanks for the tips!

  9. mariaconlon18
    I made them today .... very dark chocolate brown colour on the outside and purple on the inside 😆 they tasted good though. I am not know for my baking or cooking skills 😜 but I was very impressed with myself with how these turned out ☺️
    Reply: #2171
  10. chatrine0612chin
    Hello, is't possible to substitute the cider vinegar with apple cider vinegar?
    Reply: #2161
  11. Kerry Merritt Team Diet Doctor

    Hello, is't possible to substitute the cider vinegar with apple cider vinegar?

    Yes, that is fine!

  12. Cyndee
    Can this recipe be baked as a loaf of bread and not buns?
    Reply: #2163
  13. Kristin Parker Team Diet Doctor

    Can this recipe be baked as a loaf of bread and not buns?

    We have not tested this recipe as a loaf.

  14. Judi
    Mine rise really well! The apple cider vinegar interacts with the baking powder and gives a decent rise.

    These rolls won't rise very much as the only leavening agent is the baking powder. You may check the date on your baking powder.

  15. Judi

    A little addendum to my earlier comment. I've read tons of these comments, and I'm literally the ONLY person who dislikes these? Come on, people! Plus y'all are all saying this is the best keto bread recipe ever! Not sure how to take that, cause either the other recipes are really, REALLY yucky, or we have such different ideas on what's actually good that maybe those other recipes are great!

    I think they're decent. Not better than a good old wheat ciabatta, no. But they're decent and hold a sandwich well enough. My 12 year old son, however, actually really likes them. Asks me to make them for hot dog rolls, hamburger rolls, etc.

  16. LaWanda
    I love this bread. Every time I bake it, I get better and better. It so easy and so good, too!
    Reply: #2168
  17. Marcus
    It doesn’t taste bad but my bread came out kind of weird. Probably because I substituted ground chia seeds for the husk. So the 1 cup of water was too much and the texture was more of a bouncy pudding instead of play doh. It came out beige on the outside and white on the inside but the flavor was good. Though since I added everything but the bagel seasoning it was a bit saltier than expected. Next time will probably be eliminating the salt the recipe uses and cut back on the bagel seasoning a little too so it’s not so salty.
  18. Crystal Pullen Team Diet Doctor

    I love this bread. Every time I bake it, I get better and better. It so easy and so good, too!

    Yay!! I am glad you enjoyed this one!

  19. Chris
    Can i use this same recipe to make a loaf of bread?
    Reply: #2170
  20. Kerry Merritt Team Diet Doctor

    Can i use this same recipe to make a loaf of bread?

    We have not tested that, but others have done so successfully!

  21. sara
    mine were also this odd color!
    Reply: #2172
  22. Britta Patterson

    mine were also this odd color!

    Some brands of psyllium husk may result in this purple color. It does not change the taste, but does impact the visual! Feel free to check out the "Troubleshooting" tips under the recipe for an option that may help or you can read more in our Low carb & keto baking guide https://www.dietdoctor.com/low-carb/recipes/baking.

  23. Craig
    Just had to leave a message saying thank-you for this recipe ! These rolls ended up really good.

    For me, this has made sticking to a more low carb diet sooooo much easier.

    Reply: #2174
  24. Britta Patterson

    Just had to leave a message saying thank-you for this recipe ! These rolls ended up really good.

    For me, this has made sticking to a more low carb diet sooooo much easier.

    Thank you for your kind words Craig and we are happy to hear that this has helped you in your journey!

  25. Katie
    Hi, we tried this and they got a good rise, however the dough didn’t seem to cook inside very well and they seemed to remain with a slightly wet texture inside no matter how long they were left in the oven. They also had a very thick crust. We used less water than the recipe, should we use less water still? Thanks
  26. jennisurf
    Made these today and they were fab. Didn't put any vinegar in as i had none but they seemed fine.
  27. Debra Turner
    Can you bake this in a bread machine to make a loaf of bread?
    Reply: #2178
  28. Kristin Parker Team Diet Doctor

    Can you bake this in a bread machine to make a loaf of bread?

    We have not tested these rolls as a loaf. In general, overmixing tends to result in hollow buns with this recipe and keto bread recipes do not need the kneading stage as there is no gluten.

  29. Tyler
    I don't know what else to do, I've made these 6 times and they never come out right. Every time the center is still very wet and soft. I've tried using less water, cooking longer, more baking powder, more almond flower, and they always come out wet.
    Reply: #2180
  30. Crystal Pullen Team Diet Doctor

    I don't know what else to do, I've made these 6 times and they never come out right. Every time the center is still very wet and soft. I've tried using less water, cooking longer, more baking powder, more almond flower, and they always come out wet.

    Check the label on your psyllium to see if it is psyllium husk or psyllium husk powder. If it is psyllium husk rather than powder, it will need to sit a bit longer to absorb some of the water before shaping the rolls. Also, you may consider checking the temperature of your oven as even being a few degrees off can extend the baking time.

    Reply: #2181
  31. Brenda
    Hi, it happened to me too.
    I baked them for and then added 20 more minutes and still the same result. The outside it was nice but the inside looked uncooked and was sticky.
    What can I do?
    I checked my psyllium husk and it doesn’t say powder (i live in Sweden and it’s the only one I can find here) however it does look like powder.
    What can you please recommend me to use instead?
    Or as you mention previously to let it sit longer, do you mean leaving the dough rest? Or can you please be more specific. I can’t wait to try this! Thanks a lot
    Replies: #2183, #2184
  32. Venus
    Hi everybody, I need some advices. I just baked this yesterday. However the inside of the bread is moist. Is it meant to be like that?
    Reply: #2186
  33. Venus
    Me too! I’m having the same problem.. =(

    Hi, it happened to me too.
    I baked them for and then added 20 more minutes and still the same result. The outside it was nice but the inside looked uncooked and was sticky.
    What can I do?
    I checked my psyllium husk and it doesn’t say powder (i live in Sweden and it’s the only one I can find here) however it does look like powder.
    What can you please recommend me to use instead?
    Or as you mention previously to let it sit longer, do you mean leaving the dough rest? Or can you please be more specific. I can’t wait to try this! Thanks a lot

    Hi, it happened to me too.
    I baked them for and then added 20 more minutes and still the same result. The outside it was nice but the inside looked uncooked and was sticky.
    What can I do?
    I checked my psyllium husk and it doesn’t say powder (i live in Sweden and it’s the only one I can find here) however it does look like powder.
    What can you please recommend me to use instead?
    Or as you mention previously to let it sit longer, do you mean leaving the dough rest? Or can you please be more specific. I can’t wait to try this! Thanks a lot

  34. Crystal Pullen Team Diet Doctor

    Hi, it happened to me too.
    I baked them for and then added 20 more minutes and still the same result. The outside it was nice but the inside looked uncooked and was sticky.
    What can I do?
    I checked my psyllium husk and it doesn’t say powder (i live in Sweden and it’s the only one I can find here) however it does look like powder.
    What can you please recommend me to use instead?
    Or as you mention previously to let it sit longer, do you mean leaving the dough rest? Or can you please be more specific. I can’t wait to try this! Thanks a lot

    Allowing the dough to sit is so that the psyllium will have time to absorb more of the liquid before baking.

  35. Brenda
    Hi, thank you so much for your quick response.
    -How long do your recommend me to leave the dough sitting before baking?
    -could you please also recommend me a substitute for psyllium just in case?
    I would love to try this recipe again!
    Thanks a lot!
    Reply: #2187
  36. Brenda
    Yes it happened to me too yesterday. And today it still looks like it’s bubble gum the inside. I thought maybe it will change the texture overnight but it didn’t.
    Think my mistake was to use psyllium husk instead of psyllium husk powder. But I can’t find the powder one here and I tried to use the coffee grinder and same result.
    Hence why I asked for advice on how long to let it rest or find a substitute.
    Wish me luck! =)
  37. Kristin Parker Team Diet Doctor

    Hi, thank you so much for your quick response.
    -How long do your recommend me to leave the dough sitting before baking?
    -could you please also recommend me a substitute for psyllium just in case?
    I would love to try this recipe again!
    Thanks a lot!

    Unfortunately there is not a reliably consistent substitute for the psyllium.

  38. Venus
    I used psyllium husk instead of psyllium husk powder, that’s the reason why my bread is moist? I thought both are the same thing.
    Reply: #2189
  39. Crystal Pullen Team Diet Doctor

    I used psyllium husk instead of psyllium husk powder, that’s the reason why my bread is moist? I thought both are the same thing.

    They are the same ingredient, but psyllium husk powder can be a finer powder which allows it to absorb liquid more quickly.

  40. Brenda
    Thank you so much. Guess I’ll have to find powder one to make this recipe.
    Thanks a lot for your help
  41. Brenda
    Thanks a lot for your help! Will try to find psyllium husk powder.
  42. GABRIELE
    I just wanted to make these and since I was once a chef I weigh my ingredients. 50g of psyllium husks was a huge amount in my bowl And thought that can’t be right so I measured it out and then weighed it. 50g does not equal 5 Tlbs. 5 Tlbs. = 25g (Even changed the batteries in my scale in case) LOL
    Understand now though why some people are having problems with these..
    I have worked with psyllium husks Before and I am going to guess that the 5 Tlbs is correct not the 50g and hope that it works. Would hate to waste the ingredients
    Reply: #2193
  43. Kerry Merritt Team Diet Doctor

    I just wanted to make these and since I was once a chef I weigh my ingredients. 50g of psyllium husks was a huge amount in my bowl And thought that can’t be right so I measured it out and then weighed it. 50g does not equal 5 Tlbs. 5 Tlbs. = 25g (Even changed the batteries in my scale in case) LOL
    Understand now though why some people are having problems with these..
    I have worked with psyllium husks Before and I am going to guess that the 5 Tlbs is correct not the 50g and hope that it works. Would hate to waste the ingredients

    Yes, 5 tablespoons is correct. Our recipe team is working on updating measurements!

  44. GABRIELE
    Thank you so much for clarifying ;)
  45. Andy
    I've tried this recently and found that I can't seem to get the right "playdoh" consistency before shaping the rolls. Mine always seem to be more moist/runny than in the example video. I'm certain that I'm not overmixing it, so what else could be the issue? Add more almond flour? Or wait longer for the psyllium husk to absorb the water and make it more gluey? I'm also using psyllium husk and not psyllium husk powder.
    Reply: #2196
  46. Crystal Pullen Team Diet Doctor

    I've tried this recently and found that I can't seem to get the right "playdoh" consistency before shaping the rolls. Mine always seem to be more moist/runny than in the example video. I'm certain that I'm not overmixing it, so what else could be the issue? Add more almond flour? Or wait longer for the psyllium husk to absorb the water and make it more gluey? I'm also using psyllium husk and not psyllium husk powder.

    I would not recommend adding more almond flour. Wait a bit longer for the psyllium to absorb more of the water.

    Reply: #2197
  47. Venus
    Hi, can you suggest how much longer to wait?

    I've tried this recently and found that I can't seem to get the right "playdoh" consistency before shaping the rolls. Mine always seem to be more moist/runny than in the example video. I'm certain that I'm not overmixing it, so what else could be the issue? Add more almond flour? Or wait longer for the psyllium husk to absorb the water and make it more gluey? I'm also using psyllium husk and not psyllium husk powder.

    I would not recommend adding more almond flour. Wait a bit longer for the psyllium to absorb more of the water.

  48. mary.johnston50
    I have two questions: 1)How can I re-compute the macronutrients for this Keto Bread? It is listed as one roll is a one serving. However, the video example shows 8 rolls being made. And that is how many I make for the 6 serving recipe.

    2) I have made these many times and find it very easy to do so. I seem to get a lot of air in them, however. Is this normal or should they be more dense.

    Thank your for your kind reply.

    Reply: #2199
  49. Crystal Pullen Team Diet Doctor

    I have two questions: 1)How can I re-compute the macronutrients for this Keto Bread? It is listed as one roll is a one serving. However, the video example shows 8 rolls being made. And that is how many I make for the 6 serving recipe.
    2) I have made these many times and find it very easy to do so. I seem to get a lot of air in them, however. Is this normal or should they be more dense.
    Thank your for your kind reply.

    For the nutrition info, if you made 8 rolls out of the 6 serving recipe, each roll will have 3/4 of the nutritional value noted for one. For example, there will be 1 1/2 net carbs (2 x 3/4). Overworking the dough can lead to having too much air in the roll.

  50. Deborah
    I've just made these and they've turned out well, albeit purple inside. How long do they last and how should I store them?
    Reply: #2201

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