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
4 servingservings

Ingredients

  • ¼ cup (113 oz.) 55 ml (35 g) ground psyllium husk powder
  • ¾ cup (3 oz.) 200 ml (95 g) almond flour
  • 113 tsp 113 tsp baking powder
  • 23 tsp 23 tsp sea salt
  • 23 cup 160 ml water
  • 113 tsp 113 tsp cider vinegar
  • 2 2 egg whiteegg whites
  • 113 tbsp 113 tbsp sesame seeds (optional)
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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.

How many 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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2,460 comments

  1. 1 comment removed
  2. Erica
    Someone commented on the taste being bland (I'm paraphrasing). I found that too, the first time I made these. The texture was perfect, but the butter on the hot bun wasn't enough. The 2nd time I made them, I added more salt. It helped, but the 3rd time I made them, I added more salt plus about a T of finely chopped fresh rosemary. That helped a lot. I also used garlic olive oil to wet my hands to make the balls. I cut the bun in half, and used it as a base for eggs benedict. Yum!!
    Replies: #2504, #2515
  3. Adina Maeir
    Hi, love these rolls!
    Wondering what would happen if I used the whole egg and not just whites ?
    Reply: #2505
  4. Crystal Pullen Team Diet Doctor

    Someone commented on the taste being bland (I'm paraphrasing). I found that too, the first time I made these. The texture was perfect, but the butter on the hot bun wasn't enough. The 2nd time I made them, I added more salt. It helped, but the 3rd time I made them, I added more salt plus about a T of finely chopped fresh rosemary. That helped a lot. I also used garlic olive oil to wet my hands to make the balls. I cut the bun in half, and used it as a base for eggs benedict. Yum!!

    I think you can consider this recipe a bland slate to add all manors of herbs to your fancy :)

  5. Crystal Pullen Team Diet Doctor

    Hi, love these rolls!
    Wondering what would happen if I used the whole egg and not just whites ?

    The recipe has not been tested with a whole egg rather than an egg white. I expect the rolls would be denser with the extra moisture.

  6. Hadar Ben Simon
    I tasted it and almost cryed.
    This is hands down the best keto recipe.
    Thank you Thank you Thank you
    Reply: #2509
  7. dgriffin1
    I made these 5/23/21. I followed Lubka's changes with the yeast, cutting down the psyllium, added the flax seed and coconut flour. Didn't add hemp hearts. Baked 55 minutes. This was so good. Closest thing to real bread we have has. I had Italian beef in the crock pot and we made little beef sandwiches with grated cheese. So good. Will be doing this again and again.
  8. dgriffin1
    Charlotte, give sunflower flour a try. It taste so good and we have gad a lot of good luck with it. My son and daughter in law use it too.
  9. Kristin Parker Team Diet Doctor

    I tasted it and almost cryed.
    This is hands down the best keto recipe.
    Thank you Thank you Thank you

    I am so glad you liked this recipe so much!

  10. Marita
    Hi there! Four weeks into the keto diet I found this recipe and tried it. I found it really great as a bread substitute, thanks!!!
    I used almond meal unstead of almond flour (basically because of the price difference) and beat the egg whites before folding the other ingredients in. My rolls turned out quite nice and fluffy with some texture from the almond meal. There was a hint of ammonia smell to it, but maybe I just put in too much baking powder?
    I was wondering if you can use walnut meal instead of almond flour? And sometime I might even throw in some small walnut pieces (or olive slices or bacon cubes or minced onion - the possibilities are baffling) into the batter - which I guess should be quite alright.
  11. Sally Noran
    I would like to make this into a sliceable loaf of bread. Has anyone done this? What variations are necessary? Sally
    Reply: #2512
  12. Kristin Parker Team Diet Doctor

    I would like to make this into a sliceable loaf of bread. Has anyone done this? What variations are necessary? Sally

    It can be tricky to get this recipe to cook all the way through, even in the smaller roll form. It may not adapt well to a larger loaf.

  13. Jane boot
    Mine looked raw inside and spider web type consistency too they looked perfect on the outside though tasted ok
    Reply: #2514
  14. Kerry Merritt Team Diet Doctor

    Mine looked raw inside and spider web type consistency too they looked perfect on the outside though tasted ok

    As all ovens vary, sometimes they need to cook a bit longer.

  15. sherie
    Try sprinkling with this 'Deliciou Bacon Seasoning Original' Heaven is real. Also, I use pink him salt, its great.
  16. sherie
    Thank you, Steph thats really helpful. I have a slight grit in mine and was curious as to why. I will try a different brand now also.
  17. Daniela
    I have made them several times, but every time they turn out hollow on the upper part … I wonder what can I be doing wrong ? Anyone has had the same experience?
    Reply: #2518
  18. Kerry Merritt Team Diet Doctor

    I have made them several times, but every time they turn out hollow on the upper part … I wonder what can I be doing wrong ? Anyone has had the same experience?

    Hollow rolls are usually a sign of overmixing the dough.

  19. Viv
    OMG, Best keto buns I've ever had 😭😭😭, I'd probably reduce the salt next time though. . I made mine in the air fryer too, turned them over for the last 10 minutes.
  20. James
    Are they supposed to be purple?
    Reply: #2521
  21. Kerry Merritt Team Diet Doctor

    Are they supposed to be purple?

    Hi, James! This is very common. As stated in the recipe notes, this can happen with some brands of psyllium husk. It doesn't affect the taste at all, but if the color bothers you, you may want to try another brand.

  22. Teri Vickery
    These are the BEST keto rolls! They are a real game changer!
  23. David Jones
    Does the time to bake change in an air fryer oven
    Reply: #2524
  24. Kristin Parker Team Diet Doctor

    Does the time to bake change in an air fryer oven

    Yes, it will likely change the required temperature but we have not tested these in an air fryer.

  25. 1 comment removed
  26. Judy
    Any reason why the interior of my bread is sticky
    Reply: #2528
  27. wplogin-7ccd4515-554e-4096-afee-e85365f8dd9e
    Nice
  28. Kristin Parker Team Diet Doctor

    Any reason why the interior of my bread is sticky

    You may have needed to cook it a few more minutes. I usually cook them ahead of time, let them cool and then slice and toast the rolls when I am ready to serve them.

  29. Jennifer
    Q: Does anyone know how to adjust this for high-altitude? All the info I found online is about normal recipes! Thanks!
    Reply: #2530
  30. Kristin Parker Team Diet Doctor

    Q: Does anyone know how to adjust this for high-altitude? All the info I found online is about normal recipes! Thanks!

    Adaptations for altitude cooking and baking can vary based on the specific altitude. We have not tested this recipe at higher altitudes but you should be able to adjust the time and temperature similar to how you adapt other baked goods.

  31. Sylvia
    This is the third Time I’ve made these. I even watched the video. It’s total liquid and did not form the consistency of play doh. Anyone else have this issue?
  32. Sylvia
    Oh my gosh, I am a dummy! I pulled out the nutritional yeast instead of the psyllium husk!!! The mixture came together with the right ingredients! They’re in the oven now and sure they taste great!
    Reply: #2533
  33. Kerry Merritt Team Diet Doctor

    Oh my gosh, I am a dummy! I pulled out the nutritional yeast instead of the psyllium husk!!! The mixture came together with the right ingredients! They’re in the oven now and sure they taste great!

    Hi, Sylvia! So glad you found the issue. Hope you enjoy!

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