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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2,213 comments

  1. Kristin Parker Team Diet Doctor

    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?

    The will last for 3-5 days in the refrigerator, longer in the freezer.

  2. Florence
    I always make this bread, it's the best so far. Thanks for sharing. My question is how long would the dough be able to sit before cooking? Can it sit overnight?
  3. Jennifer
    I have read that you can Grind Psyllium Husk to make it into Psyllium Husk Powder. I have done this in a coffee grinder. Very Easy! I am trying this recipe today. Thanks!
  4. Nicola
    I have tried many Keto bread recipes and this is the best by far! I cook mine in a loaf tin and works very well! I toast a couple of slices for breakfast with eggs and wrap loaf and keep in fridge - last me 4 days! This is a great Keto substitute if you like bread.
  5. Sal
    Hi. Did this recipe change from last year? I made 3 batches back to back and they no longer puff up, the batter is very wet, and are a bit salty. I really like them still, and almost prefer this version, but I really liked the crust on the other version. Unless it's my ingredients, which are different brands of everything I normally use. Just curious!
    Reply: #2206
  6. Kerry Merritt Team Diet Doctor

    Hi. Did this recipe change from last year? I made 3 batches back to back and they no longer puff up, the batter is very wet, and are a bit salty. I really like them still, and almost prefer this version, but I really liked the crust on the other version. Unless it's my ingredients, which are different brands of everything I normally use. Just curious!

    No, it has not changed. It could possibly be your ingredients.
    You may also want to make sure your baking powder is fresh.

  7. Rosemary
    My rolls have a spongy consistency. Did I do something wrong?
    Reply: #2208
  8. Crystal Pullen Team Diet Doctor

    My rolls have a spongy consistency. Did I do something wrong?

    Spongy isn't a term usually used to describe these rolls. I am not sure what the problem may be other than overworking of the dough which can leave it tough and airy.

    Reply: #2221
  9. Robin
    We've had great luck with these rolls. Recently, I bought some pasturized egg white powder from modernist pantry off Amazon and decided to give that a whirl. It's a whole new product for me and I think that bag is now dedicated to making rolls. Of course, it means more water as well, but they came out great! You just have to do the math. So, if you are tired of separating eggs, or you want to make a bigger batch, that works, too! I have not yet tried making a bigger batch and freezing rolls but plan to try that soon. Has anyone else tried it?
    Reply: #2210
  10. Kristin Parker Team Diet Doctor

    We've had great luck with these rolls. Recently, I bought some pasturized egg white powder from modernist pantry off Amazon and decided to give that a whirl. It's a whole new product for me and I think that bag is now dedicated to making rolls. Of course, it means more water as well, but they came out great! You just have to do the math. So, if you are tired of separating eggs, or you want to make a bigger batch, that works, too! I have not yet tried making a bigger batch and freezing rolls but plan to try that soon. Has anyone else tried it?

    Interesting experiment! Glad you have found a way that works for you. Yes, these rolls freeze well. Freeze them and then let them thaw on the counter and toast them up before serving.

  11. alex.babic
    OH MY GOODNESS! These are delicious! I can't taste the difference. I just had these with butter and cheese. Delicious!
    Replies: #2212, #2236
  12. Crystal Pullen Team Diet Doctor

    OH MY GOODNESS! These are delicious! I can't taste the difference. I just had these with butter and cheese. Delicious!

    That is so wonderful to hear!! Thank you for sharing!

  13. thor_harley
    We can`t seem to get them done in the middle . 70 minutes & still doughy .What are we diong wrong ?
    Replies: #2214, #2216, #2217
  14. slimgoldiefysh
    I had the same problem. The dough was not wet when I put it in the oven too.
  15. slimgoldiefysh
    This is the my first time making the rolls. I did not care for the flavor/texture; I think it's the almond flour. The more I use it the more I'm noticing I'm not liking it.

    For those of you who have used coconut flour; what did you think? Does the flavor/texture change a lot or a little bit?

  16. Crystal Pullen Team Diet Doctor

    We can`t seem to get them done in the middle . 70 minutes & still doughy .What are we diong wrong ?

    Depending on the size of your rolls, you may need to bake them a little longer. Not all ovens will be calibrated the same. Don't worry if your rolls have to go a little longer to be done.

  17. Christy
    Same issue here. I did everything precisely according to the recipe but they are wet and spongy in the bottom) middle and I baked them for over 70 minutes.
  18. Steven
    I followed this recipe to a 'T.' I used the metric version and weighed everything to the exact gram. It came out horrible. Very sogy and uncooked in the middle. It wasn't purple like some people say their psyllium husk powder causes it to turn.

    I even baked for ~80 minutes. So I think the messurments for this are way off. If you're doing grams, I would do 30 G of psyllium husk powder instead of 50. I'll try it again like that.

    Reply: #2222
  19. Tiffany
    I did everything right but for some reason in the middle of the bread it was like a sponge...in this I don’t know what I did wrong????
    Reply: #2220
  20. Kerry Merritt Team Diet Doctor

    I did everything right but for some reason in the middle of the bread it was like a sponge...in this I don’t know what I did wrong????

    If the middle was doughy, they may not have cooked long enough. Some ovens require longer cook time.

  21. Sharisse

    My rolls have a spongy consistency. Did I do something wrong?

    Spongy isn't a term usually used to describe these rolls. I am not sure what the problem may be other than overworking of the dough which can leave it tough and airy.

    That happened to my first batch. I took them out of the oven too soon. You need to bake them longer. They are not quite done.

  22. Lema
    I followed the recipe to a T as well and noticed the dough was really wet. But then read in the instructions that it should be like play-doh so I added some more almond flour and a little bit of coconut flour. I eyeballed it, mixed it in and when it was closer to play-doh, rolled them up and baked them. They turned out amazing!!
  23. Maureen
    Why are the purple in side
    Reply: #2226
  24. Rick Eckhardt
    The psyllium powder that I bought at the coop bulk food section makes this turn out to be sort of gritty. Like you got some sand in your mouth at the beach? Not to me or my wife's liking. Any remedy for this?
    Reply: #2225
  25. Kristin Parker Team Diet Doctor

    The psyllium powder that I bought at the coop bulk food section makes this turn out to be sort of gritty. Like you got some sand in your mouth at the beach? Not to me or my wife's liking. Any remedy for this?

    Try letting the dough sit after you mix it. That may help the psyllium be more thoroughly absorbed/dissolved. If it's a coarse powder you can also try grinding it down in a small blender or coffee grinder.

  26. Kristin Parker Team Diet Doctor

    Why are the purple in side

    The purple usually has to do with the brand of psyllium as noted in the recipe tip. It does not affect the taste, nutrition or safety of the rolls at all.

  27. James
    These are great and easy to make...A bit odd that they turned out Purple though.
  28. Nancy
    I guess I mixed them too long. They looked beautiful, nicely brown and rounded. They felt soft. But when I sliced them, they were full of big holes. They were still pretty good with butter melted into the holes. I will keep trying.
  29. Lena
    Can you substitute the egg white for apple sauce? Made them for the first time today and really like them , just the eggy taste is bothering me a bit.
    Reply: #2230
  30. Crystal Pullen Team Diet Doctor

    Can you substitute the egg white for apple sauce? Made them for the first time today and really like them , just the eggy taste is bothering me a bit.

    With only egg white in the recipe, I wouldn't expect it to taste eggy at all. Perhaps it is the psyllium you're tasting? As this is a keto recipe, it would not be recommended to substitute the egg white with apple sauce unless you eat more liberal low carb.

  31. malchesh
    Mine tasted great but had massive air pockets inside. Is this too much water or need to reduce backing powder?
    Reply: #2233
  32. Rosemary
    I have to admit that I am so lucky that my husband had made this recipe his own.
    He makes these in a large format for hamburger buns.
    It has transformed our old boring bunless burgers into a true burger night experience!
    Reply: #2234
  33. Kristin Parker Team Diet Doctor

    Mine tasted great but had massive air pockets inside. Is this too much water or need to reduce backing powder?

    If they are hollow inside, that generally indicates they may have been overmixed.

  34. Katrina
    Hi Rosemary, How long do the bigger buns need to cook for? Thanks Katrina
    Reply: #2235
  35. Crystal Pullen Team Diet Doctor

    Hi Rosemary, How long do the bigger buns need to cook for? Thanks Katrina

    The time will vary based on size. The notation in the recipe about tapping the bottom and listening for the hollow sound will be the same regardless of size and is the marker you're looking for to tell doneness.

  36. Bessie Ng
    Mine turned out purple inside, how about yours?
    Reply: #2239
  37. Cz
    Not sure the inside is cooked correctly but it’s bread and fill me up
    Reply: #2238
  38. Cz
    I had my first roll. Good. Game changer. Hopefully the weight will come down.
    Reply: #2240
  39. Kerry Merritt Team Diet Doctor

    Mine turned out purple inside, how about yours?

    The purple color is fairly common. That can happen with some brands of psyllium husk.
    It doesn't affect the taste, but if it bothers you, you can try a different brand.

  40. Kerry Merritt Team Diet Doctor

    I had my first roll. Good. Game changer. Hopefully the weight will come down.

    So glad you enjoyed it!

  41. Bold Italic
    Help! I couldn't find psyllium husk powder anywhere local, so I googled for a substitute, which turns out to be *flaxseed meal*. Can someone please tell me how much flaxseed meal would be appropriate for this recipe?

    I tried the same amount of flaxseed meal as is specified here for the psyllium husk powder, but when I added the boiling water to the mixture, the result was too thin, too liquid. So I kept adding in flaxseed meal little by little, then it started to look like way too much, so I added some more almond flour. I was concerned about overmixing, so I stopped adding and mixing as soon as I was able to form a shape with the dough (I couldn't get to Play-Dough consistency, unfortunately). The result was tasty, but a little heavy on the flaxseed meal.

    So how would one substitute psyllium husk powder with flaxseed meal for this recipe?

    Btw, I added finely chopped rosemary from my yard, but the sesame seeds overpowered the flavor.

    Reply: #2246
  42. 4 comments removed
  43. Kerry Merritt Team Diet Doctor

    Help! I couldn't find psyllium husk powder anywhere local, so I googled for a substitute, which turns out to be *flaxseed meal*. Can someone please tell me how much flaxseed meal would be appropriate for this recipe?
    I tried the same amount of flaxseed meal as is specified here for the psyllium husk powder, but when I added the boiling water to the mixture, the result was too thin, too liquid. So I kept adding in flaxseed meal little by little, then it started to look like way too much, so I added some more almond flour. I was concerned about overmixing, so I stopped adding and mixing as soon as I was able to form a shape with the dough (I couldn't get to Play-Dough consistency, unfortunately). The result was tasty, but a little heavy on the flaxseed meal.
    So how would one substitute psyllium husk powder with flaxseed meal for this recipe?
    Btw, I added finely chopped rosemary from my yard, but the sesame seeds overpowered the flavor.

    We recommend using ground chia seeds or xanthan gum as a substitute for psyllium powder.
    Here's more info! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...

    Reply: #2251
  44. Jackie
    Mine came out hollow what did I do wrong . Everything done properly and measured to the recipe
    Reply: #2248
  45. Kristin Parker Team Diet Doctor

    Mine came out hollow what did I do wrong . Everything done properly and measured to the recipe

    If they come out hollow, the dough may have been overmixed.

  46. Elaine
    I’m confused by the conversion to coconut flour. For 1 1/4 c almond flour, how much coconut flour?
    Reply: #2250
  47. Kristin Parker Team Diet Doctor

    I’m confused by the conversion to coconut flour. For 1 1/4 c almond flour, how much coconut flour?

    1/3 of the amount. That is .4 cups, or 6.5 Tablespoons. Don't forget to double the egg whites. This is also going to result in smaller buns since you're using less volume.

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