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…
4 servingservings


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

How many net 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 keto 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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  1. Jeanne Follett
    Yes i agree - batter was soupy with 1 c water and 1 1/4 c almond flour. Grrrrrr
  2. Clair
    Just use less water, add slowly and see when you have a good texture, perhaps update the recipe stating that boiling water can be added until you are able to make balls with the dough until the point where it would become unworkable, or change it to 1/2 a cup, which seems to be good (or slightly less)
    It worked great when the water was lessened.
    This is the recipe from Maria Emmerich website which has almost the same amount of water but much more of the other ingredients.

    3 cup blanched almond flour (10 oz)
    10 TBS psyllium husk powder (no substitutes) (90 grams) (must be a fine powder, measure weight to be sure) (I use Jay Robb whole husk psyllium ground in a blender until half its original volume, other psyllium may not have the same results)
    4 tsp baking powder
    1 tsp Celtic sea salt
    5 TBS apple cider vinegar (2 oz)
    6 egg whites (7 oz)
    1 1/2 cup BOILING water (12 oz)

  3. Rob
    I bake two at a time. First time both perfect, second time 1 perfect, 1 semi-hollow. If I'd overmixed the dough surely they'd both be semi-hollow? They're delicious, I'm not sure I can keep making them though. I ate both on the same day both times and it uses all my carbs up. Apparently I lack discipline with delicious bread...
  4. Joann Wladyko
    These r excellent!!🌟🌟🌟🌟🌟
  5. KetoIJustMetHer
    How long can these be in the fridge before spoiling?
    Reply: #1561
  6. Maddy
    What can I use instead of vinegar?
  7. Maddy
    Since I can't do nuts, can I instead of almond flour use any of these flours instead, and at what ratio: amaranth, brown rice, millet, oat coconut
    Reply: #1560
  8. Deanna
    I made these last night and they turned out wonderfully crisp on the outside with the texture of bread on the inside. However, when I bite into them they have a strange slimy feel in my mouth. Any idea's why this happens and how to stop it. Otherwise they are awesome.
  9. Catherine
    I didn’t care for these. They cooked perfectly and looked great but have a weird taste to them. I miss bread but not enough to make these again.
  10. Kristin Parker Team Diet Doctor

    Since I can't do nuts, can I instead of almond flour use any of these flours instead, and at what ratio: amaranth, brown rice, millet, oat coconut

    Of those, only coconut flour is keto friendly. The others are too high carb and not recommended. Coconut flour absorbs much more moisture than almond flour so there isn't a great sub for it in this recipe.

  11. Kristin Parker Team Diet Doctor

    How long can these be in the fridge before spoiling?

    Keto baked goods generally last 3-5 days in the refrigerator.

  12. Dora K
    This buns are the best thing ever!
    I did everything by the recipe with the help of a scale using metric measurements.
    Buns were so tasty and soft. Everyone in the family was amazed by them. I really didn’t believe that I would find a good keto bread or buns. Thank you for this recipe.
  13. Phil
    I must be lucky. Just made rolls for first time. Amazingly good!! Not purple or hollow.
  14. Melanje
    Can this be made as a loaf
    Reply: #1566
  15. Jeanne Follett
    Ok - second time making these. Consistency is better this time - formed into 6 flattened pattities thinking they would 'rise' and look like the ones in the pic. They stayed relatively flat. Maybe if i had only made 3 buns vs the 6 it would have worked better????
  16. Kristin Parker Team Diet Doctor

    Can this be made as a loaf

    We have not tested this as a loaf.

  17. Min
    Thank you! With butter, it taste like a heaven
  18. lisa
    love these, make them all the time now. Have them with lettuce tomato and cheese for lunches and sometimes bacon and egg. Accidently used the whole egg once and think I like them even better that way.
  19. Bobbie
    First time making these and I was very glad I did. Perfect with dinner tonight.
  20. Sally
    Mine have risen beautifully but really hollow inside. Any ideas why? I measured everything.
  21. Rezzy
    Well this is a great recipe. Followed instructions exactly, mixing just till combined. Came out solid, no holes, baked it for 60 minutes. Delish! Made another batch immediately after this one, they were that good. Second time made larger hamburger sized buns. I added a smidge more salt, and two tablespoons of nutritional yeast to give it more of a yeast bread flavor. Thank you.
  22. Loonytoon
    I give up on this recipe! Every single time it looks great in the oven and then turns out hollow! Tastes great but the recipe needs tweaking
  23. Marisa De More
    Followed the recipe exactly but I've had the same problem as others - the buns rise but they're hollow inside and the bottom bit that isn't hollow is a sticky mass. I suspect one cup of water is too much because the uncooked product was very sticky, not firm like play-doh. Also, when I added hot water, it looked like the eggs scrambled a bit. Will try once more before giving up.
  24. Lorie
    I'm making this for the third time, and each time it has been delicious. I followed the advice of Jennifer comment #1509. Double the recipe, use a total of 4 whole eggs, 2 cups of water works perfectly. I also beat my eggs until light colored and a bit fluffy. Line the pan with parchment paper. This batch I put it in a glass loaf pan instead of metal, so we'll see if that makes any difference. I did use my convection oven and have baked it for about 1 hour 20 minutes. The first time I thought it was done, took it out, sliced a piece and looked like a little doughy on bottom so threw it back into pan, upside down and baked a few more minutes. All in all this is a really good bread. FYI my batter was a little softer than play dough, I think play dough consistency might make it a bit tough.
  25. Sarah
    Great recipe altho I only used enough water to make a nice drying dough which was probably 1/2 cup. The texture and taste straight from the oven was the closest to traditional bread I have found - delicious with lots of butter melted on it.
    A little garlic powder takes the taste of the husk away I found.
  26. Rachael
    These came out looking beautiful but the taste wasn’t great with butter alone. Maybe as a bun for a burger?
  27. Vickie
    So impressed with how these bread rolls turned out, i used a little less water than specified, just kept adding a little at a time until it resembled play dough. There is definitely something comforting about being able to enjoy a bread like component to soups and chowders. Thanks so much
  28. Pam A.
    I love the buns! I made the bread with coconut flour and it turned out perfect! I use my kitchenaid to make the buns and use same amount of water and pour in (a little flow) while it is mixing. The buns came out round and yummy. I wish I could upload a picture. :)
  29. Erin
    How are the amount of carbs considered? 2 grams per bun?? or the whole recipe??
    Reply: #1580
  30. Kristin Parker Team Diet Doctor

    How are the amount of carbs considered? 2 grams per bun?? or the whole recipe??

    All of our recipes show the carbs and nutrition information per serving.

  31. Lisa Kozack
    Doubled the recipe making 12 buns and 1 tsp salt for the 12 and added 3 tbsp. of everything bagel seasoning in the dough. Cooked up beautifully and we had them as sliders for burgers. Delicious
  32. Nancy
    Why is the dough purple after baking?
    Reply: #1583
  33. Kristin Parker Team Diet Doctor

    Why is the dough purple after baking?

    Check out the Troubleshooting section under the recipe.

  34. Fem
    I made the buns today. On the outside they’re perfect, but the inside still wet. What can I do to make the inside also great. Already have them in the oven for over an hour.
  35. Ellen
    This recipe is great! However, I did learn some things.
    1. Almond flour or almond meal is fine. I use 2 cups.
    2. I had been faithfully using psyllium husk powder (5 Tablespoons) for almost a year when suddenly my buns started coming out purple.
    I then switched to "NOW" whole psyllium husk. My purple color went away.
    3. Just now, my psyllium husk started sporting a small warning: "can expose you to cancer causing agents..." So, I switched to Oat Fiber which I thought I could substitute 1:1. I then added the rest of the ingredients (minus the vinegar):
    3 egg whites, 5 tbl. psyllium husk, 2 tsp. baking powder, and 1 tsp. salt. Problem was I should have adjusted the water (1 cup), the oat flour does not seem to have the same binding effect as the psyllium husk. My dough would not bind. I am going to add more almond flour and see what happens.
  36. Victoria
    I have tried to make these several times and every time they come out of the oven looking fine with firm outsides. I open them up and they are wet and soggy in the middle I don't get what I'm doing wrong!?

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