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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1,795 comments

  1. Juliet
    Hi can you please give me direction to the video? I have made these 2 times with success then 5 times no shcess ??
  2. Annette
    I've just made these for the first time. I'm absolutely delighted with them! I've just eaten a ham and cheese salad roll and it was delicious! Thank you.
  3. Lisa Cutie
    I followed the instructions as written and they came out great. They were dark brown. I wouldnt say they were Purple but they inside was dense and they tasted great! I will make them an freeze them for eating. I made 10 small ones like dinner rolls but I think I will make different shapes and sizes. Thank you so much for bread I can eat without hating myself. :)
  4. Juliet
    I appreciate that some have had 100% success that's great. This question is for anyone who has had to get through the stage of marking air bread (a hollow roll with gooey bottom). There has to be a common mistake that a few of us is making to have this ongoing issue. Is there anyone who can provide some trouble shooting g to work out what mistake a lot if us are making to get hollow gooey rolls? I can't see it, I have had a few batches work out but mostly they flop. It's getting expensive please help.
    Replies: #206, #228
  5. julie
    I checked the nutrition facts of the ingredients. Pysillium husk has a very high carb value. You can check the nutrition facts of NOW pysillium husk powder. I neglect the carb values in egg white and vinegar, and sesame seeds. Just by adding carb values of almond flour and pysillium husk the total carb of the recipe comes to 70gr (30gr carb from almond flour, 40gr carb from pysillium husk powder). If you make 6 buns out of the whole recipe, each bun is going to have approximately 12gr of carb, not 2gr as it is said in the tips section. So be carefull while you are enjoying your "low-carb bread".
    Replies: #207, #243
  6. Nicole
    Hi Juliet, I have had the same problem several times. Yesterday i tried it again using less baking powder, 2 egg whites and 1 whole egg (instead of 3 egg whites). And: I mixed the liquids first before adding them to the dough. My buns turned out great :-). Maybe this will work for you too?
  7. Peter Biörck Team Diet Doctor
    Hi Julie!

    We only count "net carbs". "Net carbs" = Total Carbs - fiber.

    I checked the nutrition facts of the ingredients. Pysillium husk has a very high carb value. You can check the nutrition facts of NOW pysillium husk powder. I neglect the carb values in egg white and vinegar, and sesame seeds. Just by adding carb values of almond flour and pysillium husk the total carb of the recipe comes to 70gr (30gr carb from almond flour, 40gr carb from pysillium husk powder). If you make 6 buns out of the whole recipe, each bun is going to have approximately 12gr of carb, not 2gr as it is said in the tips section. So be carefull while you are enjoying your "low-carb bread".

    Reply: #233
  8. Edward Kowalski
    These rolls came out perfect and delicious. So what if they are purple? Does the color really matter?
  9. Brett
    These came out perfect! Exceeded my expectations! So easy, no purple color, rose to about 3 inches. Thank you for this game changer!!
    Reply: #222
  10. 2 comments removed
  11. curt
    Brett. What brand of psyllium husk did you use? I used the Now Foods brand as suggested in the "Troubleshooting" section above and it still came out purple.
  12. Amber
    I am curious the process and length of mixing/folding for those of you that have had success making dense bread with this recipe. I followed the directions and have air pockets rather than bread like rolls.

    Also - what is your dough like for those that did and did not have their bread turn out?
    Before I add the boiling water it seems more like playdough. Mine isnt quite like playdough- its more like a REALLY stiff oatmeal that is slightly gummy and sticky.

    I made sure that the psyllium husk was ground - made sure I had the right amount of almond flour , boiling water. etc. I also use a kitchen aid. Not sure if we should be waiting a little longer for the hot water to cool a bit once mixed?

    Just trying to think of some of the things that might cause the rolls to turn into pockets instead.
    TIA

  13. Claudia
    Can i make this bread with linseed flour?
  14. Colleen
    I just made low-carb bread and it great. They are better than any other gluten free bread I've tried.
    My husband who is breadaholic and who finally had to give up bread due to his lipids, said they were truly the best.
    Now I want to use this recipe as a basis to see if muffin or scone like batter is possible.
    Any suggestions?
    Colleen
  15. Beerwidow
    It's almost Thanksgiving in the US & you can add a lot of spice to these in honor of the holiday. I added the following to a recipe for 12 servings: 1/2 tsp ground black pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground dried sage, 1/2 tsp dried thyme, 1/2 tsp dried rosemary. I did mix all together in a spice grinder (coffee grinder) prior to adding just to get the herbs a little smaller. Cheers!
  16. Valerie Boutin
    " Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds." Unclear instructions. Add water to "this" what is "this"? Do you add the water to the dry ingredients first? then add the egg and vinegar? OR Do you add the vinegar and eggs to the boiling water first? How do you do that without cooking the eggs? Not very clear and left very much to guessing, with expensive ingredients. Poor form. Very poor form!
    Clearer instructions are needed.
    Reply: #231
  17. Rhoda Salter
    I have these in oven now...but used coconut flour as cant buy almond flour easily here in France.( and was frightened off about how bad almond flour is for you when looking for a substitute!) The recipe ststed 300 mls of 'flour' surely that cant be right? Help for future please!!
    Reply: #227
  18. Lee
    I made these yesterday and they do not look like the photo. Mine have fairly large bubbles in them and are very soft inside. I cooked them for 50 min at 350 degrees and they sounded hollow when I tapped the bottom but they are somewhat gummy inside. Any ideas what I did wrong?
    Reply: #221
  19. Sarah Lou
    Made these today. Looked just like the picture & sounded hollow when tapped.
    After cooling & cutting there was just a wet sticky mess inside. Have put them back in the oven for 15 minutes twice, now the outside is hard as a brick & the inside is still wet & slimy
  20. Sarah Lou
    Exactly how mine came out today

    I made these yesterday and they do not look like the photo. Mine have fairly large bubbles in them and are very soft inside. I cooked them for 50 min at 350 degrees and they sounded hollow when I tapped the bottom but they are somewhat gummy inside. Any ideas what I did wrong?

  21. Kim
    Apparently my psyllium husk is the "purple" kind. Where did you get yours Brett? If you bought online, can you add the link so I can purchase as well? The purple bothers my kids so I've got to do the non-purple search if I'm going to get their buy-in. Thanks for your help in advance!
    Reply: #226
  22. Sally van Rensburg
    Hi Rhoda Salter - How did your rolls/bread turn out using coconut flour? I can buy almond flour here (South Africa) but it is crazy expensive! Would love to give these a try, just a bit nervous. Thanks so much.
  23. RG
    LOVE IT! Usually low carb (keto, paleo) breads are nasty and I always try to convince myself how good they are for you instead of the regular bread. However, these rolls are AWESOME!
  24. 1 comment removed
  25. RG
    I used this one and my rolls turns out awesome :-) https://www.amazon.com/Now-Foods-Psyllium-Powder-24-Ounce/dp/B002RWUN...
    Reply: #236
  26. Sue
    Rhonda, buy almonds and make your own. Follow this link and scroll down to Nut Butters, Spreads and Flours:
    https://simplywholefoods.com/recipes/
    OR buy large packets of ground almonds (incl skin) in the shops right now that seem to appear around Christmas baking time - but maybe that's just here in Alsace.
  27. Stephanie
    What kind of apple cider vinegar are you using?? Pasteurized or not? I use the one that's got the mother in it, unpasteurized. I have had success every time.
  28. Kate Chiconi
    You may be able to solve the gummy/hollow problem by whisking all the dry ingredients together first so that you don't end up with areas with too much baking powder. Then add the egg whites and vinegar, whisk again, and finally, add the boiling water. You need to keep whisking for a minute or so to let things thicken up. Stop whisking just before you think it's doughy enough, as it'll keep thickening. If you over-beat it, the dough will go gummy.
  29. Tashi
    I just made these for the first time and they are GORGEOUS! Round, brown, with a nice crust, and not gooey at all inside, just nice and soft. Thank you!
  30. Steve
    Valeria,

    LOL...I said the same thing. But, then I re-read the second sentence in Step 01...

    "Preheat the oven to 350°F (175°C). MIX THE DRY INGREDIENTS IN A BOWL."

  31. Ronald
    Much too salty for me. I will try halfing the salt next time and see if it still bakes properly.
  32. Lori
    I was originally very excited about this recipe and website. However, that excitement was quickly replaced by irritation upon reading the comment to Julie- only net carbs are counted. That fact should be prominently displayed in all of the recipes on this site. Currently, the nutrition facts listed are for carbs not net carbs. As the mother of a Type 1 diabetic, I feel it is my duty to inform you that your nutrition facts are misleading.
    Replies: #235, #257
  33. Sue
    Hey people,
    I just baked this and they ended up as some scony-like cookies.
    It didn't bulge at all!
    What did I do wrong?
    Might be because of psyllium husk powder? I didn't have those so I just used some help seed powder.
    Tastes not bad actually but just not the softness that I was expecting.
    (And too salty too!)
    I am discouraged, almond powers are not cheap.
  34. Peter Biörck Team Diet Doctor
    Hi Lori!

    The numbers discount the fibre – you can deduct them from your carb counts. Don't compare this with the label “net carbs” on processed products. That’s usually just a way to trick you.

    I was originally very excited about this recipe and website. However, that excitement was quickly replaced by irritation upon reading the comment to Julie- only net carbs are counted. That fact should be prominently displayed in all of the recipes on this site. Currently, the nutrition facts listed are for carbs not net carbs. As the mother of a Type 1 diabetic, I feel it is my duty to inform you that your nutrition facts are misleading.

  35. Curt
    So RG and I used the same brand of Now Foods Psyllium Husk Powder that's suggested in the "Troubleshooting" section above to eliminate the purple color. His "...rolls turns out awesome :-)" and mine look like Barney poop. So I guess the problem is not which Psyllium Husk powder to use but something else?
  36. Nikki
    Do you mix the yeast with warm water or add it dry to the mixture?
    Thanks
  37. Susan
    Mine are air pockets with gooey inside on the bottom, too. Sounded hollow so I took one out and cut in half. Still cooking, probably into rocks. I followed the directions but didn't mix the wet ingredients together first. I did mix the dry ingredients first per directions. Not sure if I should try again. A lot of stuff to waste again.
  38. Elaine Markley
    I've made this recipe successfully many times. I add a bit of extra salt and a tablespoon of MonkSweet Plus, a blend of erythritol, stevia and monkfruit. I mix the dry ingredients well with a fork. I heat 1 1/2 cups of water in the microwave just until boiling. I dump the combined carton egg whites and organic, unfiltered apple cider vinegar into the dry ingredients and then the water. I mix it all really well with the fork until well mixed. Then I let it sit for 20 minutes before forming into 10 dough balls with water damp hands. I put these balls on a parchment-lined baking sheet sprayed with coconut oil spray. Into the oven, turn the oven up to 375 degrees F. Bake for 50 minutes. Turn off the oven and leave the rolls in the oven for another 20 minutes. Remove pan and let the rolls cool completely on a rack. Works beautifully every time.
    Replies: #240, #241
  39. Elaine Markley
    That should be, put rolls into preheated 350 degree F oven, then turn the temperature up to 375 degrees F.
  40. Leslie
    Thank you.
  41. miranda
    I made them this weekend and although they turned out good, they were too compact/solid, what can I do to make them more airy/lighter, like normal buns? They were also a bit crumbly, maybe I should add a yolk?
    The taste was good, so if I can tweak them a little bit, these are gonna be my go to buns.
  42. Lyn
    You have to subtract the grams of fibre from the total carbs which gives you the net (digestible) carbs Julie.
  43. Lyn
    It probably should read "add egg whites & vinegar to the dry ingredients followed by the boiled water"
    I give it a light mix after the egg whites & vinegar & then pour in the water so it doesn't 'cook' the egg whites. Hope this helps Tom.
  44. Heike
    Thank you for a great recipe! I have made these many times now. At first, I mistakenly used 300g of almond flour instead of 300ml= 150 g. With 300g, they turned out quite dense and did not rise much, but still tasty. Then I used the suggested 150 g. Those turned out too fluffy, almost hollow, no substance at all. After keeping in a bag, they were too soft to cut. With using 200g of ground almonds, I had best success.
    A kind request towards the recipe- editors: Can you use grams for solids and ml for liquids? That would really make things easier than e.g. 4 4/5 dl of cream- not the usual way it is put. Thank you!
  45. Nancy
    Hopefully this is an answer my friends!
    You have to use Anthony's Almond flour! All flours do not weigh the same, the recipe is going off of Anthony's and does not indicate the weight either. Learned the hard way, Maria says 5 OZ. flour. Had air filled bubble bread too, added more flour, used Bob's and I think that is the problem. in the oven now, very stressful, must have a successful recipe, must have bread!
    Remember, weigh the flour to 5 oz.!
  46. Nancy
    I thought I had the answer, but they were gooey again!!!!!!
    Sorry friends, giving it up for today, may not be able to do this diet without bread of some sort. DO NOT UNDERSTAND HOW SOME PEOPLE HAD SUCCESS! HELP ME
  47. f
    Hi, just wondering is there a substitute for almond flour, for example can I use amaranth, buckwheat, corn or teff flour?

    Thanks for the recipe looks delicious!!

  48. Barbara
    Made the rolls! They came out great. A tip: Temper the egg whites.
  49. Anita
    Just made one roll and turned out fantastic! I didn't even bother to measure out the ingredients.. I just used a normal tablespoon (UK) of psyillium husk, 2 tbsp of almond powder, some salt and around 1/4 tbsp baking powder. Mixed this around with a spoon, added one large egg white and mixed again, and then added 3 splashes of boiling water. Dough was pretty wet, but I just mixed this with the spoon and then my fingers a few times, shaped this into a roll on the plate, sprinkled with sesame seeds and then stuck in preheated oven (160 C fan) for around 40-45 minutes. Definitely nowhere near as dry as the video, and I didn't use any oil spray, but the roll rose brilliantly (around 2.5 times the original size) and was like a moist bread. I toasted with lots of butter and cheese. YUM!! Will definitely be making again (lots). Thanks :)
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