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 (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 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. Anita
    Almond flour (ground almonds in the UK) not powder!
  2. Fiona
    Hi, Looks yummy! I would like to ask can will I be able to substitute almond flour with another kind of flour? I am allergic to certain items such as: almond, coconut, rice, and potato so is it possible for me to substitute more sorghum... or amaranth, buckwheat, teff, or flaxmeal or any alternative?
    Reply: #280
  3. Swazi
    I made these successfully every time! One request: please keep the METRIC measurements in millilitres (ml) instead of decilitres (dl), our measuring devices; that is, cups, spoons, etc. are calibrated in millilitres (ml).
    Reply: #255
  4. WhoIsThat
    Made them yesterday and they came our reasonable good. Purple in color. Despite following the recipe to the letter, they were way too airy. I will try again with less baking powder.
    Reply: #297
  5. Lynn
    While it's good to have a choice of measurements, I find the dl thing confusing too - especially since when using metric, at least here in the UK, dry ingredients are measured in grams, and only liquids in millilitres.
    Reply: #259
  6. Clara Allyn
    Why does the nutrition information for these recipes not include the amount of sugar in them? Diabetics look for low carb recipes but they need to know the sugar amounts as well.
    Reply: #258
  7. David T.
    Hi Lori, As a person with Diabetes, and whose Mother is Diabetic, and whose Father is Diabetic, and whose Grandmother was Diabetic, I need to inform you you have been mislead. Fiber is counted as a carbohydrate, but fiber is not digestible by the human digestive system. It simply passes through. The whole purpose of fiber in our diet is to do nothing more than push our feces along. Any endocrinologist will explain to you that any diabetic should be taking insulin (if they are on insulin which a type 1 like your offspring should be) based on NET carbs not total carbs. This website is not being misleading, because net carbs is an accurate way to describe carbs if it is simply: Total Carbs - Fiber content of the food = Net Carbs.
  8. David T.
    Hello Clara, Low Carb = Low Sugar. Sugar is simply a quickly absorbed carb. The best option on here is for a Diabetic to follow the "strict" low carb recipes. These will have few sugars as long as portion sizes are controlled.
  9. David T.

    While it's good to have a choice of measurements, I find the dl thing confusing too - especially since when using metric, at least here in the UK, dry ingredients are measured in grams, and only liquids in millilitres.

    If this helps any a DL is 1 10th of a liter. a ml is 1 1000th. So 100 ml = 1 dl so a standard 8 oz cup (American not Imperial) is 2.5 dl or 250 ml.

  10. Christian
    Hi All,

    Can anyone tell me, can I make this recipe in a bread maker?

    Reply: #264
  11. Junekat
    Be careful if you have a sensitive stomach. I made these, they came out delicious. I ate 1/2 a roll one day and a whole roll the next day. Then I had terrible constipation and bloating for 2 days and was miserable. This is the only food item that changed from my regular LCHF diet, so I did some research and found out that almond flour is extremely stressful on your gastric system, causing constipation and bloating. Think about it, one cup of almond flour is the equivalent of eating 90-10 almonds. Who would do that in a single sitting? I really loved this recipe, but I threw the baked rolls in the garbage. I would rather make Oopsie Bread and not have the stomach issues. Just my opinion for anyone thinking about making this receipe.
    Reply: #262
  12. Christian
    Hi Junekat - I assume that similar things would happen if one ate an entire loaf of regular bread as well. As a matter of fact, I think I ate an entire loaf of regular bread when I was about 10, and it caused bloating and gastric issues at that time, as well.
  13. Karen McCormick
    Just made these for the first time; super easy. The trick is to not over mix it .
  14. Karen McCormick
    A bread maker would overdo it. Only takes 5 minutes to put the dry ingredients in a bowl, add vinegar egg and boiling water and mix 20 to 30 seconds. Shape, throw in a pan and into the oven.
  15. Susan
    Please explain, what is the role of the ACV?
  16. Julia
    I made these with coconut flour and used a good quality vinegar made from a mother. They came out completely cooked, dense and just fine. Made mine slightly smaller, so ended up with 8 rolls. Froze 6 of them, and wonder how best to re-heat? Should I thaw and then bake for a few minutes or just pop the frozen rolls in the oven?


  17. Redreb
    Waaaaay too much salt. Yuk! Otherwise they would be ok. Looks like I will have to try again.
  18. Marilyn
    What did I do wrong? I followed ingredients to the letter. They looked ok going into the oven but went a chocolate brown colour very quickly and just wouldn't cook inside even after leaving them in for over an hour. When cut open the dough inside was extremely elastic and gooey also tasted foul and way too salty. I am afraid to have another try unless someone can advise where the problem lies as ingredients were so expensive. I used Holland and Barrett purified powdered psyllium husk which cost me £13 for 340grms, ouch!!
  19. Vivien
    The bottom inside didn't cooked.
  20. Katherine
    I tried this recipe twice, and like so many others, I had a big bubble on top and stringy, rubbery goop on the bottom. They went in the trash.
    I think the problem is the egg and the hot water. Several people suggested mixing the hot water after the egg and vinegar went into the dry mix and I tried that. It did not help.
    I also tried letting the eggs warm to room temperature and letting the dough rest before baking.
    I haven't had any luck at all with low carb baking.
  21. Anja Kuz
    I tried this yesterday and they turned out very good. I first mixed the dry ingredients in bowl in a same time i put water to boil. In a separate bowl i whisked the egg whites and added vinegar at the end. I start mixing into the eggs slowly 3tbs of the ground mixture and little bit of water with a spoon until all the dry ingredients are used. I have to say that a cup and 1/4water is way to much for this ratio of almond flour and psyllium husk, I think that is why it turns gooey I used around 3/4 of water and it was pretty good! This is my 3rd year being keto and having ,,bread,, was awesome :)
  22. Peter Roeder
    So i tried now multiple times to make hot dog buns out of this dough but ended up everytime with something like a hoggie. I just couldnt get the dough roll small enough till today, i stuffed the dough in one of those bags you decorate a cage with and squirted it on the parchment paper, it worked great.
    Best of luck


  23. Paul
    I really enjoy this recipe and make it all the time to make sandwiches, but does anyone else find that sometimes the interior of the bread does not rise as much as it should? So you have a mass of the bread at the base of the roll and a giant air pocket above it?
  24. Paul
    Would someone with Diet Doctor, or someone that makes this bread consistently correct, do a YouTube video showing how you make it and post the link please.
    Reply: #293
  25. Christa
    Paul I have had the same results. Also, has anyone froze these?
    Reply: #309
  26. Kelly
    I made these just last night and they came out great! I think the trick is to not add all the water at once. I added all other wet ingredients first then 1/4 cup of water at a time and mixed well until I got a sticky doughy consistency almost like a pasta dough. In total I used just over 3/4 cup of water. They baked up well. Soft and fluffy on the inside after 50 minutes in 350 degrees. The interior of the bread did rise well and when I cut them in half the middle was proportionally correct. Will definitely be making these again!
  27. Jurg
    Great recipe, exchanged the almond flour with flaxseed flour, and its great, light and taste amazing. Just one thing, as they are dark brown now due to the flaxseed flour they don't look good (use your imagination). Any Tipps for changing this?
    Reply: #304
  28. Fee
    I made these, they look exactly like the buns in the picture BUT I found them really salty
  29. Bonita Griffin
    I substituted 5 T ground flax seeds for the 5 tablespoons ground psyllium husk powder, it never thickened up? I followed all other directions. I ended up pouring onto a cookie sheet, it's in the oven now. I'll let you know what happens. Too expensive to throw out!
  30. LJ
    Dear Fiona, did you ever get an answer to your question about substituting almond flour for another type? I did not see a reply. I have same concern. Husband highly allergic to almonds. Would love to be able to make some good bread. Thanks

    Hi, Looks yummy! I would like to ask can will I be able to substitute almond flour with another kind of flour? I am allergic to certain items such as: almond, coconut, rice, and potato so is it possible for me to substitute more sorghum... or amaranth, buckwheat, teff, or flaxmeal or any alternative?

  31. PaulBarrel
    2 grams of carbs per piece of bread...?

    Yet the Almond powder has 5 grams of carbs per 1/4 cup. This recipe calls for 1 and a quarter cups. That's 25 grams right there. Now how about that ground psyllium husk powder? 9 grams of carbs per table spoon. 5 tablespoons in this recipe adds another 45 grams of carbohydrates. Unless I am mistaken that makes 70 grams of carbs divided into the 6 pieces of bread is over 11 grams of carbohydrates per piece of bread.

    Don't get me wrong this is much better than the 18 grams you get from a slice of wonderbread but it still seems very deceiving unless I am mistaken.

    Replies: #299, #305
  32. Tom
    This is fantastic! I followed the directions exactly, and it looks and feels just like regular bread. It doesn't taste like much, but that's fine, because bread is usually just a delivery vehicle for other things. I did try one hot right out of the oven with butter and it wasn't bad. Finally, the low carb bread code is cracked! Thank you!
  33. Pat
    mine are in the oven, they are a funny color which I read is sometimes the brand of psyllium... I am assuming they are still okay to eat, just not appetizing looking. LOL
  34. Curt
    I've tried two types of Psyllium Husk powders to get rid of the purple color.

    The one recommended in the "Troubleshooting" above which was the, "Now Foods Psyllium Husk Powder" ( )

    And Viva Naturals Organic Psyllium Husk Powder

    Neither worked so I'm assuming the purple color isn't caused by the Psyllium Husk powder. Does anyone have an idea what's causing it?

  35. Lori
    Your low carb bread (rolls) recipe says it has 2 carbs per serving but when I enter it in to myfitnesspal is says 223 calories and 15 grams of carbs. Yikes.
    Reply: #307
  36. Tom
    I accidentally used coconut flour instead of psyllium and wound up with biscuits!
  37. Brigid
    I made these today and they are just filled with air.. I have made them twice before and not had this issue - anyone got any ideas on what went wrong? Thanks
  38. Mary
    These worked very well for me. Formed a nice outer crust like a roll. The inside was a bit lighter and not quite as dense as pictured. Next time, I'll likely mix it a bit longer (I was pretty conservative because of the instructions). Also, I know in other recipes the psyllum husk should sit 5 minutes before baking. So, I'll try that too.

    Overall, this is a winner especially when craving a hamburger or sub style sandwhich.

  39. Janice
    Made these today and they were very tasty but can anyone tell me why they might have turned out purple inside?
  40. Kara Burgoyne
    Hi. I made theses and they came out almost hollow. They were tasty but the inside had sunk. Any idea what I did wrong?
  41. Anna
    Hi. I'm making these for the second time today. The first time they turned purple as well, that time I added the water and egg whites and vinagre slowly, this time I first lightly beat the egg whites added the vinagre than added it to the dry ingredients mixing until it looked crumby than I added 3/4 cup boiling water and mixed for about 15-20 seconds and yay for me nice and brown buns. I also used only half the salt. Yum I love them toasted in my toaster oven in the morning, I also made a hot sandwich with them in my Goerge Forman, it was delicious!!
  42. Mike M
    I made 8 hollow buns. My wife told me later that I had to knead the dough with my hands not a ladle and for a lot longer than 30 secs. Anyway, the buns were delicious even if they were hollow. I filled the gap with tuna or chicken salad, a little lettuce and topped with old cheddar cheese. Man they took me back to the days when I would eat anything!
  43. Curt
    This is a link to the video that inspired this recipe and is included near the bottom of it.
  44. Ahmed
    Did it twice. Tastes so good!! However in both times the bottom half of the loaf was dense and wet where the upper half was perfectly done. Any idea? Also the second time my wife made it, it rised from the sides only and the center was down :(

    Ps. We don't have handmixer so we were mixing it but hand ....

  45. Jennifer
    When I made these they turned out purple and a bit too salty. I would reduce the salt just a bit.
  46. Christine
    I'd like to know who these people are who are rating this bread good. I was hopeful because it smelled good while it was cooking but the flavor is pretty bad. Too salty and generally just tasted bad. I realize that no low carb bread is going to taste like the "real" stuff but this is just bad.
  47. liz
    The purple is due to the brand of Psyllium husk you use, the brand I use does that too but I've heard the NOW brand is the only one that doesn't. I've never cared and it doesn't alter the flavor. It's funny I use it to make the tortillas from this website and it doesn't turn those purple.
  48. Thant Zin Aung
    Low-Carb Bread and Diabete's Bread are same ? Can I eat the Bread for Diabetes when Keto-diet ?
  49. Jodie
    It's based on net carbs, total carbs - fibre because fibre is a carb that's not digested. So, for example, psyllium husk powder has 0 net carbs.
    Reply: #306
  50. John
    I have made these rolls three times, they look good and taste good. the problem I have is the recipe, one and a quarter cups of water is way too much, even a quarter of that seems wrong. I had to add almost twice the Almond flour and Psyllium flour, to get the mix right, great result, very expensive.
    Any Ideas??.
    Regards John.
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