How to make the perfect keto bread


Do you miss bread on a keto low-carb diet? Then you’ll love this. Out of more than 500 low-carb recipes on our site, this is the #1 most popular one: The perfect keto bread.

Smear with butter, and you will think you are eating the real thing! This 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…

There’s only one problem, some people feel that it’s hard to get the recipe exactly right on the first try. Many people have wished for a video version, so we decided to make one.

Watch above and feel free to share it!

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155 comments

Top comments

  1. Eric
    Why not coconut flour?
    1/2cup coconut flour
    3/4 cup water
    1/4 tsp salt
    1/4 tsp yeast for flavor if desired
    4 whole eggs
    1/2 tsp baking powder
    2 TBS psyllium husk
    45 grams coconut oil or butter or desired fat
    Divide into 6 rolls
    Bake 350 for 35 minutes
    Eric
    Replies: #28, #41, #85, #91, #104, #109, #110, #118, #122
    Read more →
  2. Diane
    Great job on the videos! They keep getting better! A suggestion: Use the right or left margin to show the ingredient list or full recipe (if short enough). That will allow us to watch and make along at the same time.
    Read more →
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All comments

  1. Kristin Parker Team Diet Doctor
    Yes, the psyllium is a critical ingredient in this recipe.
    Reply: #164
  2. Larisa Kostousov
    Don't use soda, only baking powder.
  3. Al Borland
    Double in size? "I don't think so Tim".
  4. Jo
    Watched the video, followed the recipe and they came out perfectly.
    Purple inside because of the psyllium, but who cares - I had a burger for dinner!
  5. Tina C
    I just made these and my dough was super wet. It still formed into disks and I brushed the tops with water and added the sesame seeds. They are prefect and so delicious! Now I need to know the baking time for a double batch baked in a loaf pan. We need more of this in our lives.
  6. keith
    Why not use the yorks too?
  7. Zaheera khan
    how do I store the bread?
    What is the shelf life?
  8. Frank
    I made them 3 times and had your exact same results, now I've changed it and made it 4 times with great results. It's strange but I'm happy, making it daily now. Here is what I did. Firstly let the 3 eggs sit out an hour. Secondly I follow the instructions and mix with a mixer WITHOUT the egg whites (30 seconds) . Now I add the egg whites and mix again (another 30 seconds) and it works. I know it sounds crazy but I ran into this by accident, making it once and forgetting to put the egg whites, that time I went as far as putting the dough on parchment before I realized I forgot the egg whites, put the dough back in the bowl added the egg whites mixed, then in oven and I couldn't believe it they came out perfect, I was ready to give up lol
  9. Maria F
    I didn't see the carb amount in each roll. Will the coconut flour make it less bitter-according to some comments? Why not use the whole egg? This is my first time making keto bread.
    Reply: #160
  10. Kristin Parker Team Diet Doctor
    You can view the full written recipe here - https://www.dietdoctor.com/recipes/the-keto-bread
  11. Wayne
    I followed the recipe, was a bit soggy so I added a couple teaspoons more husk. They turned out ....
    Unbelievable, so perfect, in color and texture. Easily returns the bread fix.
    Thank you
  12. Wayne
    PS,
    I dropped 80 lbs in 9 months and people dont recognize me. Dr. gave me a perfect bill of health, inside and out. Keto may not be for everyone, but it reinvented me. Instant results keeps the motivation high. Been at goal weight for 6 months now. I love that I can tie my shoes now lol.
    Wayner
  13. Nicole
    This was a very good recipe - really quenches that need for bread. One question though: any way to add some sweetness without affecting the carb count?
    Reply: #165
  14. Josie
    Can anyone explain why my bread is rising beautiful and baking golden ... but when I cut it open , the dough distached from the top looks perfectly round but the contents inside drop to the bottom ! ?
    Reply: #166
  15. Kristin Parker Team Diet Doctor

    This was a very good recipe - really quenches that need for bread. One question though: any way to add some sweetness without affecting the carb count?

    You could add a pinch of stevia, erythritol or monk fruit.

  16. Kristin Parker Team Diet Doctor

    Can anyone explain why my bread is rising beautiful and baking golden ... but when I cut it open , the dough distached from the top looks perfectly round but the contents inside drop to the bottom ! ?

    Unfortunately, that seems to happen to some batches. I don't have a good troubleshooting tip for you.

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