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
6 servingservings

Ingredients

  • 13 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 240 ml water
  • 2 tsp 2 tsp cider vinegar
  • 3 3 egg whiteegg whites
  • 2 tbsp 2 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.

Recommended special equipment

Food mixer or an electric hand mixer

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.

Flavor your bread with your favorite seasoning to make them perfect for whatever you're serving them with. You can use garlic powder, crushed caraway seeds, or homemade bread seasoning.

Why did my keto bread turn purple?

Do your buns end up with a slightly purple color? That can happen with some brands of psyllium husk. Try a different brand.

Is keto bread gluten-free?

The keto bread is 100% gluten-free, just like all of our keto and low-carb recipes.

What do you do with the leftover egg yolks?

Béarnaise sauce, of course! Check out our recipe for easy Béarnaise.

Customize your bread!

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?

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.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

2,482 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!

  34. Marta
    I wouldn't eat it on its own but with ham, tuna or other toppings they are great! Mine came out purple haha but it doesnt affect the taste I think. Great alternative to normal rolls
  35. Marta
    Only thing I would recommend dividing into 8 buns like in video rather than 6 as in recipe
  36. Ed B
    There seems to be a problem with this recipe. The volumes of dried psyllium husk and almond flour are not even close to the weights shown. Using the weights provide far more than 1/3 cup psyllium and 1 1/4 cups almond flour.
    Reply: #2537
  37. Renae
    Hi Ed B
    there is a selection in the top of the page where you can adjust the amounts you would need for different serving sizes, and for if you’re using metric or imperial measuring

    It’s possible they use the amounts needed for a different serving size than yourself
    Try adjusting, Hope this helps. :)

  38. Caroline
    I'm not an experienced baker but I made these today. They are totally delish: soft and fluffy, but also chewy (I put a few seeds on top too). I made 6 rolls. Only changed I made was to use 3 TSP baking powder rather than 2, as my baking powder was BBE 2019. I also whisked the egg whites before adding them. Half a yolk slipped in but didn't make any egg taste. Used ordinary table salt. ❤️
  39. Caroline
    PS I weighed the ingredients and they were more or less the same as the cup sizes (I'm in UK, and used plastic cup measures, but I think US cup sizes may differ).
  40. Disha
    Can i steam these?
    Reply: #2541
  41. Kristin Parker Team Diet Doctor

    Can i steam these?

    We have not tested these in a steamer.

  42. cheryl
    can I make a loaf of bread with this recipe?
    Reply: #2543
  43. Kerry Merritt Team Diet Doctor

    can I make a loaf of bread with this recipe?

    I believe many people have done so. However, the cook time may be different.

  44. Elizabeth
    About to make these today. Just wondering if I could double or triple the batch and freeze the raw dough in sized balls, and cook them when needed?
    Reply: #2545
  45. Kerry Merritt Team Diet Doctor

    About to make these today. Just wondering if I could double or triple the batch and freeze the raw dough in sized balls, and cook them when needed?

    We haven't tried freezing the dough, but freezing the buns works great! You can simply thaw and reheat them in the oven or toaster oven!

  46. Elizabeth
    Just made the rolls and completed my own NIP with the ingredients I used. How come your carb content is only 2 g but yet mine is 6g?
    Replies: #2547, #2548
  47. Elizabeth
    Sorry 5g
  48. Kristin Parker Team Diet Doctor

    Just made the rolls and completed my own NIP with the ingredients I used. How come your carb content is only 2 g but yet mine is 6g?

    Our nutrition information reflects net carbs. Different brands of almond flour and psyllium can have different carb counts.

  49. Francesca
    I am impressed! I've tried a number of low-carb "bread" recipes, and these are the first rolls that really felt worth it. The only change I made was sprinkling a little yeast in, simply for a bit of yeasty smell and flavor.
  50. Danielle
    Just made these rolls and they are amazing! Followed the recipe exactly except I put everything bagel seasoning on top instead of sesame seeds. I have tried like many others many different bread recipes and none measure up to this at all. Thank-you so much for this recipe! It is definitely a keeper.
    Reply: #2551
  51. Kerry Merritt Team Diet Doctor

    Just made these rolls and they are amazing! Followed the recipe exactly except I put everything bagel seasoning on top instead of sesame seeds. I have tried like many others many different bread recipes and none measure up to this at all. Thank-you so much for this recipe! It is definitely a keeper.

    Great! So glad you enjoyed them!

  52. Theresa
    A while back I asked about making this into a loaf of bread, but the reply was that it hadn't been tried so I experimented several times because I absolutely LOVE this recipe for buns of all shapes. I ended up with bread that would fall after coming out of the oven, or would have a gaping hole across the top. After a bit of googling, I stumbled across what thought would be the answer and lo and behold! it was!

    For a BREAD LOAF, double the recipe (serves 12) and reduce the water by 25% and increase time in oven to 65-70 minutes. The temp stays the same at 350F.

    Reply: #2553
  53. Kerry Merritt Team Diet Doctor

    A while back I asked about making this into a loaf of bread, but the reply was that it hadn't been tried so I experimented several times because I absolutely LOVE this recipe for buns of all shapes. I ended up with bread that would fall after coming out of the oven, or would have a gaping hole across the top. After a bit of googling, I stumbled across what thought would be the answer and lo and behold! it was!
    For a BREAD LOAF, double the recipe (serves 12) and reduce the water by 25% and increase time in oven to 65-70 minutes. The temp stays the same at 350F.

    Thanks for sharing, Theresa!

  54. Mi
    I take oral medication so I cannot use psyllium in any recipe. What can I use to replace the psyllium.
    For those that do not know, psyllium must never be taken within two hours of taking any oral medication as it acts like blotting paper and removes the medication from your system.
    And for the others that do not know, Metamucil is 99% psyllium so is NOT a psyllium substitute.
    Reply: #2555
  55. Kristin Parker Team Diet Doctor

    I take oral medication so I cannot use psyllium in any recipe. What can I use to replace the psyllium.
    For those that do not know, psyllium must never be taken within two hours of taking any oral medication as it acts like blotting paper and removes the medication from your system.
    And for the others that do not know, Metamucil is 99% psyllium so is NOT a psyllium substitute.

    Unfortunately there is not a good substitute for the psyllium in this recipe.

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