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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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
    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. Anton
    Every time I try to make this it comes out hollow with the mixture not cook fully can anyone explain this?
    Replies: #103, #114
  2. Michela Ann Seedanee
    Hello I followed the recipe and one time it came out perfect but another batch grew in size more and was quite stringy and rubber inside?
  3. russell
    Hi Anton (and Michela),
    Sounds like you've got too much water in the mix. This is based on one of Maria Emmerich's recipes, she says it's critical to weigh the ingredients (including the boiling water) or the bread will develop bigger air pockets (and come out kinda hollow/stringy/gummy inside). Check out her original post and maybe try to err on the side of less water, or grind your psyllium husks finer:

    Just scroll down to the recipe, and watch her video too. Go down below the video to see a pic of 3 versions of the bread with 3 different weights of water. My bread still doesn't come out quite as nice as her pictures (for one thing, I can't seem to find a brand of psyllium that doesn't turn purple, but my kids actually like "the purple bread"), but it's definitely better with less water!

    Reply: #111
  4. Maureen
    Thanks, Eric, I like your recipe. I need to use coconut flour not almond and this works for me. I also like that it takes less time and that it includes coconut oil.
  5. Judy
    I put the same amount of dough on a sandwich press & made wraps Yum!
  6. Nirel
    This bread came out FANTASTIC. It is our new household staple -- thank you!
  7. Chi
    If I don't have a hand mixer like the one used in the video can I use a food processor or a hand blender?
    Reply: #115
  8. Dawn
    I just made the rolls, easy and delicious. How do you recommend store the bread? Pantry, refrigerator, freezer? How long do they last if you don't refrigerate them?
  9. Sandy Phelps
    I was going to make the bread in the video and then realized I was out of almond flour! So I tried this recipe of Eric's. It was delicious. My favorite Keto bread so far. It does not have an eggy taste and is more bread-like in texture than anything I have tried!! I cut one of the pieces in half and made a sandwich. One question, Eric... do you use boiling water like the original recipe?
  10. Amy
    Eric- I wish you’d leave more detailed instructions! Fats soft at room temp or melted? 3/4 cup water just made mine soupy, even after letting it sit and absorb liquids. Would love feedback from you! Thanks.
  11. Austin
    i went to the link as you said but there's no pictures of the 3 versions, it just listed the amount of water for the 3 version. is it possible for you to tell me what are the versions?
  12. Austin
    Diana, i am going to try your ingredients, however, the original recipe with emphasis on weigh the ingredients, so if it is possible for you to post your recipe by weight- ounces and/or grams?
  13. Shauna
    HOLY God bread is back in my life!!! Absolutely delicious
  14. Fuffy
    Hi Anton,
    Try a different brand of psyllium husk. The first husk I used resembles tiny fiber pieces. I learned that a powder husk results in a better bun. I am using the brand NOW Pysllium husk Powder. You can order it on amazon if you are having trouble finding one. I also try to combine cider and egg whites before adding it to the mixture. Good luck!
  15. Mary
    If I don't have a hand mixer like the one used in the video can I use a food processor or a hand blender?
  16. Mary
    I also had problems of being a wet mess inside. I do not have hand mixer only a full size mixer with a dough books. Is that the reason for not baking inside?
  17. Gil
    I doubled the recipe, couple tips, use room temperature egg whites, make the raw dough buns small. Like a 1/2 cup or 3/4 cup ball. You get an excellent bun with lots of bread on both sides. If you make the bun too big, you seem to get air on the top half and doughy texture on the bottom. I also baked them for 70 minutes., altitude here 2200 ft above sea level.
    These buns are AWESOME
  18. Kori K.
    I love these buns but when I make them bigger they come out with air inside - bottom of the bun is just right but the top is just skin. I decided to make smaller size (like ping-pong ball) and they came out fantastic - bread on the top and bottom. Oh, and I used only 1/2 tsp baking powder instead of 2 tsp.
  19. Margie
    I had to cook longer so center wasn't wet. I make 6 for recipe, and seeing video, mine are larger, so maybe that's why mine need more time.
    They taste good.
  20. Margie
    Some Psyllium husk brands do that.
    I used Bobs Red Mill brand and no purple.
  21. Margie
    Some Psyllium husk brands do that.
    I used Bobs Red Mill brand and no purple.
  22. Alden
    Wow! This was easy, quick & really quite tasty. Gonna try it with a little Creme Fraiche as a treat. Thank you!
  23. Marie
    I followed the recipe as written for 4 hamburger buns and got the same result as many of you. Purple dough with spongy insides and no substance to the tops. It can't be all of us when we are following the recipes as written. Maybe the recipes should be more precise stating what brand of ingredients you used to get your results instead of making it a guessing game.
  24. Martha
    I made bagels with this recipe added everything bagel seeds. It was perfect, hole in the middle must be wider then usual or it will come together to form a roll or bun.
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