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

  • ¾ cup 200 ml (100 g) almond flour
  • 313 tbsp 313 tbsp (25 g) ground psyllium husk powder
  • 113 tsp 113 tsp (6 g) baking powder
  • 23 tsp 23 tsp sea salt
  • 113 tsp 113 tsp cider vinegar
  • 23 cup 150 ml boiling water
  • 2 2 egg whiteegg whites
  • 113 tbsp 113 tbsp (12 g) sesame seeds (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.
  2. Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.
  3. Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.
  4. Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.
  5. Serve with butter and toppings of your choice.

Video

The keto bread

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. For more information, check out our low-carb baking guide.

Origin

This recipe is adapted from a bread recipe by Maria Emmerich. She has been experimenting for over a year to develop the perfect 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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967 comments

  1. Kim
    This bread is so tasty! I had to use more psyllium husk powder though to get the proper consistency
  2. 1 comment removed
  3. Jennifer
    They just have that weird eggy texture.
  4. Peter
    Hi John,

    Seeing you said you paid 10£. Try "Whitworths Ground Almonds" they are on Amazon, £5.30 for 750g (5 x 150g), they are quite often on sale (last time in asda 150g for £1.

    Hope that helps ;)

  5. Kuran Brown
    Can I use the whole egg, not just whites?
    Reply: #991
  6. Angelia
    I have had the same problem and I have tried 3 times. Inside is still uncooked and gooey

    I have made these many times and love them...the only thing is sometimes I can’t seem to get the middle cooked no matter how long I leave them in the oven...has anyone had this experience?

    Replies: #966, #979
  7. Romana
    I baked it today for the second time and again, the inside keeps staying uncooked and gooey. I will try next time to use the psyllium husks instead of the powder.
    Replies: #992, #993
  8. Beth
    Love these and make them over and over! I have an almond allergy, so I grind sunflower seeds in my coffee grinder to make a flour and sub 1:1 for the almond flour. Works great and is much cheaper!
    Reply: #1000
  9. Jane
    Iv has the same results as you and I’m a trained chef 😆 just wish they would put more detailed information as Keto bread is quite an art and needs precise instructions.
  10. Joanna
    Just made these and they turned out fabulous,! Really tasty and filling and so easy to make. I added some dried herbs and onion powder for a further taste hit and it really worked. Can’t wait to experiment with other flavourings!
  11. Gil
    Just bumping up this question. I'd like to know as well :)
  12. Camilla
    I wish these came out like bread. I've made these about 5 times now. Someone a forum said the use Jay Robb Psyllium Husks and grind them Did that today but I still have hollow rolls. Wait for the hollow sound, LOL, well they are hollow! Why do some people get roll s and others get crusts?
    Reply: #963
  13. Gil
    From my experience, if you roll the dough into the size of an ice cream scoop, you will have a very dense little bun. My first couple batches I formed the raw dough balls to a size that fit in your cupped palm. They turned out nice crust but totally hollow ! Tighten up the size and you will have made FANTASTIC buns. Fresh out of the oven, lather with butter or cream cheese. I double the recipe, just figuring out how to store them throughout the week :)
  14. Jane
    Its me again folks! I think I'v made my last failed batch :-((( Sick of wasting ingredients. They just don't come out the same as the video. This batch are 'damp' in the middle (even though they were baked as stated in the recipe) so i'v stuck them back in the oven to try to make them at the very least edible.
    Reply: #972
  15. Jorge
    I have done a lot of these buns, using FARM GIRL PSYLLIUM HUSK POWDER, it was the best. I can't find this anymore and I try the one recommend in this recipe,
    NOW PSYLLIUM HUSK POWDER, my bread taste the same, delicious, very good and very PURPLE. I don't mind the color, but it is not very normal anymore. Any sugestions?
    Reply: #996
  16. Em
    I've had this issue in the past but I found that mixing the ingredients for longer solved my issue. You need to make sure the dry ingredients (especially the psyllium husk) fully absorb the wet ingredients. I mix everything for a few minutes at least.
  17. Em
    I've had this issue in the past but I found that mixing the ingredients for longer solved my issue. You need to make sure the dry ingredients (especially the psyllium husk) fully absorb the wet ingredients. I mix everything for a few minutes at least.
  18. Kathleen
    Just made these rolls . They were super simple and are a heavenly bread replacement. So yummy. They did end up purplish gray in color. I guess my psyllium was the wrong kind. Tasted great with butter out of the oven. Putting them on the bottom rack of the oven helped them to cook through and get a nice outer crispiness.
  19. Liz
    Best bread substitute I’ve found so far. Easy to make. My almond flour wasn’t finely ground and neither was the psyllium husk. Before I had added all the water the mixture was looking very loose so I added a bit of coconut flour. They rose nicely, look great and the texture is perfect. Not a hint of purple either!
    The recipes on this site are a great hit in this household.
  20. DEBORAH
    Have made a lot of low carb almond/psyllium type rolls. These were the fluffiest of the bunch (may cut back on baking powder to 1 1/2 tsp instead of a full 2 for denser dinner rolls). As is I think the fluffy nature would be great for hot dog buns....might need a tiny bit of ground flax seed for enough umph for a hamburger bun.

    Mine are not an off color....wonder if using aluminum free baking powder (ex Rumford or Trader Joes) makes the difference ? I used NOW brand psyllium.

  21. Terrie
    I made them for th first time today came out perfect tasted heavenly just like bread rolls had ham and cheese so good will be making them again for sure love
  22. Gil
    Jane, I have awesome results by baking them to 70 minutes :)
  23. Lilian
    I just want thank you guys for sharing this awesome recipe! I just loved! The first bread low carb that I’ve enjoyed so far! Thank you!!!
  24. Sharon
    What cider vinegar do you all use?
    Is it the same as apple cider vinegar?
  25. ed.
    would a pizza stone. work. ?? apple cider vinegar. these are the best so far. thanks
  26. Kimberley
    Please HELP! I know this is a great recipe, as I've made it at sea level. I can't make it work at 6000 feet!! Nothing is worse than knowing they are suppose to be fluffy, as I know the y can be fluffy at sea level! Please post advice for high altitude keto baking...
    Reply: #981
  27. Susan
    I made this bread for the first time tonight with 6 palm size rolls as a result. They are good and will be nice to have when I have a craving for bread.
  28. Joanna
    Made these last night for the 2nd time, this time I made 2 batches and baked one as rolls and one in a loaf - both turned out great although rolls were purplish and loaf was not? The loaf did not rise as well as the rolls, but was perfect when sliced thin and toasted for soldiers for my boiled egg! I took the rolls to work and shared with my coworkers - they were a universal hit and I have come home with orders for more! I have found that stored in a ziplock bag in the fridge they are good for a week and I have also found that a 10 -15 second blast in the microwave warms them nicely and makes the butter spread easier. Totally brilliant recipe - thank you
  29. Janice
    Mine were a little gooey straight out of the oven. Once they had cooled and I cut them they were no longer gooey and perfect.
  30. Gab
    To Kimberley (and I suspect this may also solve some of the overly moist bun problems)
    At standard sea level, water boils at 212F, at 6000 ft, the boiling temp is 200F.
    Because the water is boiling at a lower temp, there is less heat energy to do the work of rehydrating the psyllium fiber.
    Since the fiber does not absorb as much water, the buns turn out less fluffy / too moist.

    Try boiling the water with the sea salt. The salt will increase the boiling temperature of water. You may need to add a bit more water to account for what is lost to steam.

    Alternately, you might want to try mixing the psyllium with the hot water and giving it a few minutes to expand and then using it in the recipe. This should work, but there are no guarantees. I plan to try this the next time I make these buns.)

  31. Gab
    At standard sea level, water boils at 212F, at 6000 ft, the boiling temp is 200F.
    Because the water is boiling at a lower temp, there is less heat energy to do the work of rehydrating the psyllium fiber.
    Since the fiber does not absorb as much water, the buns turn out less fluffy / too moist.
    Try boiling the water with the sea salt. The salt will increase the boiling temperature of water. You may need to add a bit more water to account for what is lost to steam.

    Alternately, you might want to try mixing the psyllium with the hot water and giving it a few minutes to expand and then using it in the recipe. This should work, but there are no guarantees. (I plan to try this the next time I make these buns.)

  32. Barbara
    I have made these many times, I had to increase my oven temperature a little to get them to cook completely in 60 minutes. I could not discard the egg yoke so I use whole egg(3) increased water to 1 1/4 c with 1 tablespoon of apple cider vinagas. The rolls are perfect. I use a metal 1/2 c measure cup to make my rolled.. To keep dough from sticking in cup I wet it with water before forming each roll. I also wet my hand to keep it from sticking to dough when I pat it into the cup. Smaller rolls I use 1/4 c measure.
    We have been on Ketogenic diet for over 2 years, no problems maintaining while traveling internationally or at home. My husban’s A1c is now 5. His diabetes is well managed. We are 78 years old and very active.
  33. BP
    If having issues with hollow or wet centers then ensure all ingredients are thoroughly incorporated by first kneading with a paddle and then a mixer. If you're not using an electric mixer the liquid may not fully incorporate causing it to clump and fall. Also, notice the extra dab of water before baking to add sesame seeds also rehydrates the outside bread skin after handling causes evaporation. Also, consider adjusting your oven shelf (middle/lower/upper) and as one person commented, they then turn off the oven, crack its door and let allow to continue cooking at ever reducing temp. Baking bread is science & art regardless what type flour used. I remember my eldest brother's five attempts to bake wheat bread as a kid before my mother (who made 12 loaves weekly) finally told him to call it quits. Sad the birds wouldn't even eat the rejected loaves (bricks). Happy baking!!
  34. Irene
    I've been doing these all wrong!!! I used 300g of flour instead of 150g - I always thought they were ok but meh! I realised my mistake today and wow, what a difference. They were light, puffy and delicious. I used the packaged egg whites you get in the chilled section. Leave it to sit until it comes to room temperature.
  35. Alvaro
    I don't find ground psyllium husk powder! Can you please tell me if I can use other ingredient instead?
    Replies: #987, #988
  36. 1 comment removed
  37. Kristin Parker Team Diet Doctor

    I don't find ground psyllium husk powder! Can you please tell me if I can use other ingredient instead?

    There is no good substitute for psyllium. Look in the pharmacy department or with the laxatives. Look for a unflavored, no ingredients added.

    --Kristin

    Reply: #995
  38. Marcel
    Hi Alvaro,

    you can definitely get it on Amazon.

    BR

  39. Jim Cunning
    I made this for the first time last night. After reading several reviews I did take the advice of several people that had success with it, lowered psyllium husk powder to 4 tbsp, 1 tbsp of apple cider vinegar, mixed until it seamed to solidify not like play dough Texture was to me, more like jello. Baked at 350 for 45 minutes and let cool for 30 minutes or longer and very surprised at how light they were. They came out, dare I say perfect! Next time I will be cutting back the salt to 1/2 tsp. And hopefully wont forget the sesame seeds.
  40. Pamp
    Am I the only one who has a problem with these having a fine grit in them from the psyllium husk?!!
  41. Bri-Giy

    Can I use the whole egg, not just whites?

    Yes you can. I use 2 whole eggs instead of 3 egg whites with the same results. The buns come out looking like baked potatoes they rise so much while baking.

  42. Kori K.
    Read my post #945 maybe it will help you.
  43. Kori K.

    I baked it today for the second time and again, the inside keeps staying uncooked and gooey. I will try next time to use the psyllium husks instead of the powder.

    Read my post #945 maybe it will help you.

  44. Jane
    First attempt, perfect. Love this recipe cant wait to add different spices
  45. Wendy Wilson
    Amazon.com or local health food store
  46. Wendy Wilson
    Purple bc your baking powder has aluminum. Use non aluminum baking powder. No more purple.
  47. jean kowal
    Jean Kowal
    I just took them out of the oven. I spread butter one one hot roll...delicious! I used 1 cup of almond flour and 1/4 cup of almond meal. I used 11/2 tsp of baking powder instead of 2 tsp. The dough was very easy to work with. I rolled them a little bigger then a golf ball. I found the psyllium powder in the laxative section. Before putting in oven I did an egg white wash on the top and did not use the sesame seeds. The rolls were placed on parchment paper and baked for 45 minutes. They are not purple, they look like the picture, the outside was crispy and the inside was light and moist. I am a baker and found these little morsels to be easy, no mess and the end results was a 5 star*****
  48. valerie
    I made these yesterday for the 1st time. They turned out perfect. This is the closest recipe to real bread that I've made. No eggy taste, light, fluffy, delicious. I did find that they needed 60 mins not 50 though. Also, for those of you saying they turned purple, it's not the baking powder, it's certain brands of phsillium husk powder that does this.
  49. Ashley
    I just made these but they've come out looking perfect but upon cutting into them they're really stringy and too moist :( Tried cooking for longer but didn't work
  50. Autumn
    What a great idea! I'll try this too. I wonder if pumpkin seeds yield the same results.
  51. Maryann
    Make sure you’re oven is calibrated correctly.

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