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.

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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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1,079 comments

  1. Naa
    I added some grated nutmeg and found that completely took away the edginess. It turned out dense but quite delicious like a super thick dinner roll
  2. Von
    I have baked these rolls numerous times with success and absolutely love everything about them .. but regularly find they are hollow, and cannot identify why.. are you able to help please? thanks, Von
  3. 2 comments removed
  4. Sue
    Have baked these three times, substituting with coconut flour, first time they were great but after that they didn't rise and were very dense. Am using 103ml coconut flour, 5tbls phsylium husk, 2tsp baking powder, 1tsp sea salt, 2tsp cider vinegar, 1 cup boiling water vinigar, 6 egg whites. Any ideas please.
  5. kori
    Hi Ruth.
    Use180ml water and 130ml egg whites (the rest is as in a recipe) and bake them for 40 min. Try it and you won't be disappointed.
  6. kori
    Today I doubled the recipe and baked 10 (bigger) buns for 45 min. They turned out perfectly round and firm.
    Here it goes:
    2 1/2 cups almond flour (from Costco)
    10 Tbs Psyllium Husk Powder (Bulk Barn store)
    4 tsp baking powder
    2 tsp sea salt (or less)
    Wet ingredients:
    4 tsp apple cider vinegar
    260 ml egg whites (from Costco)
    360 ml hot water
  7. Nancy
    The taste is good but....the inside is like not baked, really moist!!! It was in my oven for one hour and a half! And it doesn't dry more in the toaster!
  8. richelle
    I made 6 rolls and they were perfect. So filling! Great one to make to have for rolls for the week!!
  9. Roxana
    I have added nutritional yeast (about 1 tablespoon) and a packet of quick-rising baker’s yeast to the recipe for a yeasty flavor. I proof the rapid rise yeast in warm water with a pinch of sugar and add it last after all the other ingredients are mixing. Works very well!
  10. Sheila Inglin
    Could you use ground "Flax seed" instead of psyllium husk?
    Reply: #1112
  11. Kristin Parker Team Diet Doctor
    Unfortunately not, they have completely different properties in baked goods. There is no good substitute for psyllium.
  12. Olivia
    Hi please help! I love these but sometimes they come out perfect and puffy and other things flat. I can’t figure it out. I’ve made sure the egg whites are room temperature. Any tips??!
  13. franny
    Try to make then thinner.
    Also try to adding the hot water and vinegar after you mixed eggs white to dry ingredients and had them mixed them together.
  14. Carol
    Mine tasted like Psyllium husk... :( anyway to not have them taste like psyllium husk? Texture was good, just like a roll.
  15. Carol
    I used white vinegar, turned out good.

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