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.

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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.

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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A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: One-dish meal plan #1

Spend less time cooking and cleaning — and more time with family this week. With this week’s one-dish meal plan, you’ll get seven full days of simple and tasty pies, stews, comforting casseroles, and more.

The best part? These all-in-one meals are designed to keep you under 20 grams of carbs per day. And most of them can be made in advance, stored in the freezer, and enjoyed later in the week. Just reheat and eat!

For tips and tricks for how to best prep and freeze your meals, take a look at our guide to low-carb and keto meal prep and freezing

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2,361 comments

  1. Kerry Merritt Team Diet Doctor

    Just made them and they are great, but very small and dense. The ones in the video look a bit fluffier. I only used less than half a cup of water as it was already a soft doughy consistency with the egg whites and vinegar and it seemed to be getting too wet. I wonder though if I had added all the water maybe the psyllium would have soaked it up and it would stay doughy? Is it sort of wet at first then becomes doughy as you mix? Definitely going to make them again!

    Yes, definitely try again! The dough will absorb the liquid.

  2. Sarah
    Thanks for such a quick response Kerry! Will do :-)
  3. Davina
    My first batch puffed up really well but they are completely hollow inside. I used a handwhisk so will try to just mix with a fork next time so I don't overwhisk.
  4. Oojerfink
    Not for me! Apart from the purple colour, did anyone else's have a mushroomy smell and taste? Yeuck!
    Reply: #2406
  5. Alina
    Great! Just made another big batch tonight. They came out perfect (my partner said they are better than bread), thank you for your reply. Freezer it is then 🙂
  6. Kristin Parker Team Diet Doctor

    Not for me! Apart from the purple colour, did anyone else's have a mushroomy smell and taste? Yeuck!

    There is a chance both issues are due to your psyllium. Check out the Troubleshooting tips for this recipe above.

  7. Bob
    Why does the water have to be boiling? Would it work with warm water?
    Reply: #2408
  8. Charlotte Zwart Team Diet Doctor

    Why does the water have to be boiling? Would it work with warm water?

    Hi Bob! Boiling water is needed to activate the psyllium husk.

  9. Tynisha R.
    5 STARS!! I tried a different Keto bread recipe and it was so disgusting I threw it away. THIS recipe is great! It looks and feels like regular bread (aside from the purple coloring, but who cares about that!) and it gets me soooo full! I can’t even eat 2 of these things (believe me, I tried) cuz I’m so full off one. I almost never write reviews but I am so impressed and thankful for this recipe I have to spread the word.
  10. Kevin DeLorenze
    These are so good as close to bread as I had. I made hot dog buns. Thanks so much for the continual support.
  11. Iffy
    Is the vinegar important? I don't have it.
    Reply: #2413
  12. 1 comment removed
  13. Kristin Parker Team Diet Doctor

    Is the vinegar important? I don't have it.

    The vinegar is necessary as an acid to react with the baking powder. It's well worth waiting until you have some.

  14. Sylvia Gray
    The first time I made these they turned out perfectly. But since I’ve had a different psyllium fibre they don’t rise?? Can that make the difference?
    Reply: #2415
  15. Kerry Merritt Team Diet Doctor

    The first time I made these they turned out perfectly. But since I’ve had a different psyllium fibre they don’t rise?? Can that make the difference?

    That's very possible! I would also be sure you're using fresh baking powder.

  16. Lisa Smith
    I am a big bread eater so I was doubtful as to whether or not these would be good. I surprised myself. They came out perfect, they did have a purple color but no smell and they were terrific I will make them again and again. I put bagel topping on them and it was like eating a piece of regular bread. I will do this again. Thank you
  17. Candice
    Just made these and they were a little wet on the inside. Outside of that, these were great. Where did I go wrong?
    Reply: #2418
  18. Kristin Parker Team Diet Doctor

    Just made these and they were a little wet on the inside. Outside of that, these were great. Where did I go wrong?

    It sounds like they may not have cooked all the way through. You can bake them until they have the hollow sound when you tap on the bottom. Allow them to cool (they can finish baking inside) and then slice and toast before serving.

  19. npax
    Do these have a vinegar taste and if so would white vinegar diminish that? Thanks!
    Reply: #2422
  20. Hope
    I love this recipe, I'm tempted to double the recipe. has anyone doubled the recipe?
    Reply: #2421
  21. Kristin Parker Team Diet Doctor

    I love this recipe, I'm tempted to double the recipe. has anyone doubled the recipe?

    You can use the drop down menu above the list of ingredients to make as few or as many servings as you'd like.

  22. Kristin Parker Team Diet Doctor

    Do these have a vinegar taste and if so would white vinegar diminish that? Thanks!

    These do not have a vinegar taste.

  23. Dave Barry
    Baked these just now and they came out perfect. I can't believe it's not real bread. Thank you so much for the recipe!
    Reply: #2424
  24. Kristin Parker Team Diet Doctor

    Baked these just now and they came out perfect. I can't believe it's not real bread. Thank you so much for the recipe!

    Thank you for your feedback! I am glad they turned out so well for you.

  25. Ellen
    This bread is a staple in my Keto repertoire. My recipe is different though. I took it from Marie Emmerich's website. The purple color also happened to me. The minute I switched my brand of psyllium husk the purple disappeared.
    Here is the recipe I use:
    2c. Almond Flour
    5TBL. Psyllium Husk Powder
    2tsp. Baking Powder
    1tsp. of Salt
    3egg whites
    1c. very hot (boiling water).
    It comes out perfect each time.
  26. Carol McTigue
    I’ve made this recipe many times shaping it into loaves. Same ingredients, same process but at times (more often than not) the loaves are hollow. I’m careful not to mix past 30 seconds once the boiling water is added. And I leave them in the oven to cool. Any other tips? Mix it longer? I love the taste and the low carb count so will stick with it, but wish I could reproduce a full loaf without the huge holes. Thanks!
  27. Ellen
    I made a double batch. One as a loaf and the then the rolls. When I first started making these rolls, I too, had the purple color, and hollow rolls.
    All I can recommend is to pay very close attention to the measurement of ingredients.
    I live in Southern California (don't know if that is a factor). I found that I needed 2 cups (not sure on the weight approx. 6 to 7oz. total). Also, the mixing I found important, but not crucial (once, in a hurry, skipped the mixer and mixed by hand). They came out fine, just a little more dense. The only other problems could be to make sure the baking powder is not more than 2 tsp. or that you are using just 3 egg whites. Stick with it. They are well worth the effort.

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