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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This meal plan keeps you below 17 g net carbs per day.

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  1. BellyBee
    I make this recipe x2 each time. The double batch leaves me 6 Egg yolks. Best option? LCHF Lemon Curd. Simple - 6 egg yolks, 3 TBSP sugar (low carb alternative), 90gms butter, approx juice of 2 lemons (to your liking), 1.5 tsp coconut flour (simply to thicken) - heat all on very low heat stirring slowly. Simply delicious!
    Reply: #443
  2. Kay
    Can you substitute flax seeds for psyllium? I have a problem with psyllium too.
    Reply: #356
  3. TeeDee
    Oh my goodness, I just realized from reading someone's comment that I was beating the egg whites stiff before folding into the mix. Someone mentioned beating their egg whites a bit to see what would and that's when it hit me that the recipe simply says, "3 egg whites". But the bottom line is that I've made them with beaten egg whites 3 times now and they've been perfect each time, so I'm going to continue this way. :)
  4. Sandra
    There's a substitute for Psyllium-Powder? I could not find where I leave and amazon doesn't delivery these type of food here.
    Reply: #361
  5. 1 comment removed
  6. Sandra
    I'm looking for a substitute as well because I can't find psyllium here and amazon do not delivery this kind food here.
    Replies: #376, #403
  7. Kelly
    Thank you BellyBee! Wondering what awesome thing could happen with the yolks.
  8. Beth
    Does anyone know how long to bake it for in a loaf pan?
  9. Kathy
    Love this recipe!! I'm not low carb but gluten free and dairy free. I subbed 1/4 cup of the almond flour with golden flax meal and just used a whole egg rather than the 3 egg whites. I used the whole amount of water that is called for in the recipe. I used my muffin top sheet so had 6 hamburger rolls. Baked them for 55 minutes. They puffed up and stayed puffed. Mine are a little more like puffs rather than bread but they work great for me. Can't wait to add some caraway seed to have rye! Thanks for this recipe!!
  10. Dr Michael
    My granddaughter is allergic to nuts including almonds and coconut. What can I substitute for the almond flour?
  11. Mary
    Have you looked in the vitamin and mineral aisle? Or health food/vitamin store? It is often sold with supplements as it can be taken to get a dose of fiber.

    There's a substitute for Psyllium-Powder? I could not find where I leave and amazon doesn't delivery these type of food here.

  12. Ana
    Hi, I do something similar but is kind a wet consistency, what consistency have this bread ?
  13. Sheila
    I followed the recipe carefully, and they came out BLACK! Not because they're were burned or anything like that. They're simply black all the way through? Wonder if I did anything wrong, or if the grounded psyllium husk is just different (got it from Holland & Barrett, Ireland). They look very weird, but everything else about them is nice.
    Replies: #367, #369
  14. Debbie
    Hi Sheila,
    My rolls are black too. Taste okay though.
    Reply: #366
  15. Jacqui
    just made my first batch today- I too beat up the egg whites (habit I guess) but they turned out pretty good although they didn't rise as much as I thought they would. Taste is incredible! Thank you for the fab recipes. Much appreciated.
  16. Sheila
    (I hit the wrong button, and I think I accidentally reported your comment- SO SORRY!)
    I wonder what made them go black?? It's really strange.. Like you say, they taste okay, I'm just so curious about the colour.. But then I've heard of Coconut Loafs coming out green or blue haha. Maybe black isn't so bad then
  17. Mika
    It's the psyllium husk powder! Mine come out kind of purple. But there's nothing wrong with them
  18. Amy
    Mine were way too runny. I don't know what I did wrong. I added flax and put them in a muffin pan. They taste fine but I was hoping to be able to mold them for buns. Anyone have any ideas?
  19. Ryley
    Some brands of pyslium husk powder turn the breads black or purple. It's just the brand
  20. deedee
    I made this recipe into 6 large bread sticks or hot dog buns, but I sprinkled Trader Joe's Everything But The Bagel seasoning...Oh, my goodness! I have to fight off my bread eating family.
  21. Sue
    I watched her video and she shows making it in a loaf pan. I have done that, but it gets a big air pocket in it and the inside ends up falling and getting heavy.
  22. Debbie
    I've made these 3 times now and I love them.
    But.... they always have massive air pockets inside and the dough is flat at the bottom. I still eat them but wondering if any suggestions on why or what I am doing wrong?
    Reply: #447
  23. Elizabeth
    I'm putting the ingredients in to my macro calculator and am coming up with 6 net carbs, 17 Total carbs, 10 g fibre, 13 g fat, 7 g protein and 193 calories per bun. I'm using Bob's Red Mill Psyllium Fibre Powder. Why are my carb counts so high compared to yours? I've not changed any ingredient. Based on 6 buns per recipe.
    Reply: #392
  24. Kathy
    Put a little less water and they won't have the air pocket. I had to play with the amount of water a couple times till it came out right.
  25. Jeanne
    I have made this recipe several times and it is great but I don't put that much salt in. Yesterday I doubled the recipe and added 1/2 cup Nutritional yeast and voila' it is delicious! The Nutritional yeast gives it that bread flavor that we all miss so much. As for the large quantity of egg whites, I buy the liquid just for these.
  26. Giles Okrane
    Plain old Metamucil is psyllium husk powder. Just have to find the non flavoured no sweetener added.
  27. Susan
    Kathy I'm trying this at the moment and my third time they are still hollow, so when it says 1 and a quarter cup flour and same water, you are saying put in less water. I tried one cup water today so should I try less next time. Im not given up yet.
  28. B. Bailey
    Amazing! I am so pleased. thank you
  29. Eggfree
    Can we substitute egg whites for something? Like flax egg?
  30. Alice
    I made the keto bread recipe that looks like buns and had two different outcomes. The first time I've used psyllium husk ground, and they were a little bit hollow inside but still tasty. On my second attempt are you Psyllium i husk powder and the roles were completely black. Both times I used convection baking. Any ideas? Still hollow.
  31. Jeanette
    Mine came out hollow. Any suggestions??
  32. Paula H
    Mine also hollow and still a little moist inside, maybe need to reduce the water amount?
  33. Milena
    Mine came out hollow as well. With a booger looking bottom inside. ;) I toasted them to make it hard. They're still very tasty, but I would like them to be good looking. Any suggestions? :)
  34. Cam D
    Tried this, used an electric "hand mixer" for 30 seconds and got soup. Very disappointed. I will throw the soup in some muffin tins and see what happens.
  35. Cam D
    I loaded the runny ingredients (mentioned in earlier post above) into a 6-muffin tin and then put the remainder into a loaf pan. The consistency when doing that was like a thick pancake batter. After 40 minutes in the oven, the stuff in the muffin tin rose about 50 %. The batter in the loaf pan rose a little bit. They both smelled good and were almost an acceptable density/texture but one taste and all I could taste was salt. I threw it all in the garbage. I couldn't even feed it to the wildlife in the backyard since I did not want to harm them with all that salt. Now to be fair, I used fine ground flax seed instead of the psyllium powder. But still, they would have been way too salty. I watched the video of the recipe for the bread that this was based on. It was made differently. The dry ingredients were mixed (with an electric hand mixer). Then the remaining ingredients - excluding the water, were mixed in. Then, the very last step was to add the boiling water and mix. In her recipe, she specifically states "no substitutions" are to be made for the psyllium powder. So my take-away from this is to cut the salt to about a third of what it is, use the psyllium powder and assemble it as mentioned above. Hope this helps other folks. Here is the link to the original recipe and video.
  36. Bronsa
    Dry ingredients are measured by metric weight (grams) in the UK not millilitres (ml) which is only used for liquids. Can someone tell me how many grams of flour I should be using. I've tried the recipe twice now and I still can't get it to work.... full of air and looks great at the start which then deflates and I'm left with a flat, soggy base. Thanks.
    Reply: #390
  37. Sarah
    I tried these for the first time last night. I wasn't sure if I'd have to tweak the recipe since I live at high altitude but they came out absolutely perfect. I don't miss bread that much but my husband does and he was very happy with the results.
  38. Richard
    First attempt was a failure, never got fully cooked. Second try I used the hand mixer and they turned out perfect. Now I have something to sop the yellows in my fried eggs. Was tired of omelets and scrambled...
  39. 1 comment removed
  40. Kelly
    @Bronsa - I had the same problem! I had to meticulously scour the net to convert these units - be careful though, they have different conversions as to the different ingredients - for example 1 cup of all purpose flour is not the same when converted as 1 cup almond flour as the density is very different. But here is the recipe I tried - with the decimals, I just rounded up or down to the nearest whole number. I baked these and they turned out just perfect!

    For 6 - 8 servings:
    120g almond flour
    75g ground psyllium husk powder
    11.38g baking powder (at first I just took an actual tea or tablespoon, but found out it's wrong)
    5.69g sea salt
    10ml apple cider vinegar
    236.5 ml boiling water
    3 egg whites
    29.5g seasame seeds for the topping.

    Hope this helps! Good luck!

  41. Traci
    I keep putting them back in the oven. They just need more time, Maybe less water next time?
  42. Jo
    I, too am coming up with higher macros. I may have made not enough servings.
  43. Traci Lipson
    My bread keeps coming out soggy in the middle but getting hard on the inside. Should I bake them on a higher or lower temperature?
    Reply: #395
  44. martin
    using same amount of water and almond flour resulted in very wet dough.
    anyway the result after longer stay in the owen was very tasty, hollow ( I like it)
    next tine will try less water

    thanks for recipe

  45. Joey

    My bread keeps coming out soggy in the middle but getting hard on the inside. Should I bake them on a higher or lower temperature?

    Generally in baking, if the outside is done first you would want to lower the temperature and cook for longer.

  46. Kristi
    They turned out hollow and very ugly inside. Had to bake a very long time. The outside never got crusty. Oh well, I'll look for another bread recipe. I don't know how this go so many 5 star ratings when you read the comments. I think this recipe should be removed and find a replacement.
  47. Rajiv
    I tried this and it tastes horrible. I'm sure it's me but I don't know what I'm doing wrong. The middle looks ok but is moist, the smell is that of vinegar and taste, good Lord. I'd rather not talk of the taste. :(
  48. 1 comment removed
  49. Kristi K
    I have kept them in the oven for nearly 2 hours and their still not cooked on the inside, while they're starting to burn on the outside! What on earth is wrong? Help!
  50. Milena
    In my third attempt finally they came out great!

    What worked for me was 200ml of water and just one teaspoon of baking powder. Also, I added luke warm water - when I poured boiling (like the recipe says) the egg whites just get hard and sticky and it results in a booger-kind-of-looking inside of the buns with a lot of hollow space.

    Hope this helps anyone with similar problems! :)

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