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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191 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, #184
    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 ! ?
    Replies: #166, #197
  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.

    Reply: #203
  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.

  17. david
    Followed the recipe exactly but baking times or temp is considerably off. I baked at 350 for 75 minutes and still had to open rolls to finish cooking because they where to moist inside. That being said the had a good taste. Maybe someone has some different bake temps and time.
    Reply: #168
  18. Gentiann
    It's important to let them cool down completely before cutting them. When still warm, they can be moist and gummy.
  19. Meera
    Wonderful recepie! My whole family love it. No change
  20. Lynn
    Hi! Not sure what I did wrong but the outside was hard and the inside was still gooey. Any ideas what I did wrong? I even double checked to see if I messed up in the ingredients and I did it how the instructions said. Thank you!
    Reply: #174
  21. 1 comment removed
  22. Elizabeth Hunt
    Please advise as to what amount 'a cup ' measures.
    Reply: #173
  23. Gentiann
    An american cup = 240ml, it may be different in Canada or in England.
    Reply: #176
  24. Annette Spears
    That happened to my sister the first time; she was using regular psyllium husks and not ground.

    Hi! Not sure what I did wrong but the outside was hard and the inside was still gooey. Any ideas what I did wrong? I even double checked to see if I messed up in the ingredients and I did it how the instructions said. Thank you!

  25. Cely
    What a deliciouse bread. I just added a little bit of olive oil.
  26. Valerie
    Hi Genntiann,I find only contradictory information, most of the time it says on the net that the american cup has 110 grams of flour. What's wrong?
    Greets from Berlin,
    Valerie
    Reply: #177
  27. Gentiann
    I did an experiment with flour a few years ago, measuring exactly 4 cups of flour and weighing it. I found out that 1 cup of flour was 132 grams. I have stuck with that number since then. I found this number very convenient because it can be divided by 2, 3 or 4, giving me a value for 1/2, 1/3 and 1/4 cup.
    3 cups of flour being about 400 grams, it was perfect for making bread in my bread machine. Needless to say, I don't make bread anymore!
    Nut flours are different from wheat flour and will not have the same result. I may try this experiment again.
    Reply: #178
  28. Valerie
    Thanks for answer! It is a bit hard to find out what means a cup, because mostly we use the grams here in Germany.
    Yes, I tried yesterday the Keto bread. They became good. But it was a little ridding. I tooked first 100 grams almond flour and it was finished, so i gave 40 grams linseed flour. The water was to much, so i had to give a bit more of the linseed flour.
    Its evrytime an experiment to find the good way for a recipe.
    Normale I bake bread with sour dough, but the Keto breads of corse absolutely the opposite of them.
    With the first result of yesterday I'm satisfied, but I think Illustrierte find out the very good dough with trying.
    I make bread for my family, but i started now to do for me the Keto recipes and its fun to see, how my children wonder, when I have for the breakfast the tasty Keto breads and sooner or later I must share them XD
    Have a nice day!
  29. Brigitte
    Absolutely love this and so does my family. I took the boiling water literally and got sloppy dough twice. I rewatched the video and her water isn't steaming so it's not boiling maybe warm or hot is what's meant. Im going to do that for next time. Regardless of my errors its still good so can't wait to perfect it!
  30. Valerie
    Yes! I waited to, because the egg white would coagulate!
  31. Sara
    I've made these rolls twice now and cooked them on the bottom of my hot air fryer for 30 mins. Foolproof recipe! Yum!!!

    But.... can I use whole eggs instead?? How many?

    Reply: #183
  32. Valerie
    If you use whole eggs, then first you have more liquid and should give more flour, second i would beaten2 of the eggg white for giving the dough more fluff.
  33. Kristin Parker Team Diet Doctor

    I've made these rolls twice now and cooked them on the bottom of my hot air fryer for 30 mins. Foolproof recipe! Yum!!!
    But.... can I use whole eggs instead?? How many?

    Egg whites and whole eggs behave differently in baked goods; it's generally best to follow recipes as written.

  34. Kristin
    Tried this recipe and loved it. Thank you 😊
  35. WILMA
    Will make these very soon, they look very yummy. Can you please show the packages of the ingredients, so we may see the brand were used. Thank you.
  36. Andrea Delgado
    How come the recipe calls for 5 tbs of psyllium husks and the video only shows 3 tbsp?
  37. Rita
    Can i use chia seed or flax seed flour instead of psyllium?
    Replies: #190, #202
  38. Yolande
    I made this recipe but they turned out PURPLE? any Ideas? tasted great but colour was a off putting. WHY PURPLE????
    Reply: #191
  39. Ginette Courchesne
    what would be the amount of xanthan gum to replace the psyllium husk powder, please?
    Reply: #192
  40. Kristin Parker Team Diet Doctor

    Can i use chia seed or flax seed flour instead of psyllium?

    There is not a good sub for the psyllium.

  41. Kristin Parker Team Diet Doctor

    I made this recipe but they turned out PURPLE? any Ideas? tasted great but colour was a off putting. WHY PURPLE????

    That can happen due to the psyllium. Try Now Naturals if you aren't using that brand.

  42. Kristin Parker Team Diet Doctor

    what would be the amount of xanthan gum to replace the psyllium husk powder, please?

    There is not a good sub for the psyllium.

  43. Ruth
    At last i have found a bread recipe that is exactly like normal bread, i followed the recipe to the T. 4 days later still was lovely i think the secret is to beat it till it is just like bread dough thankyou
  44. Rob
    I posted on here and it looks like my question was removed. When we made these they looked good on the outside but when we cut them it was just air inside. I am trying to figure out what went wrong
    Reply: #195
  45. Kristin Parker Team Diet Doctor

    I posted on here and it looks like my question was removed. When we made these they looked good on the outside but when we cut them it was just air inside. I am trying to figure out what went wrong

    A frequent cause of that is overmixing the dough.

  46. iveta
    mine turned out raw inside. crust burned
  47. Martha Lloyd
    It's similar to a breakfast puff recipe that turns out hollow, like a cream puff recipe.
  48. sue
    hello - can i use egg whites (bought in store as just egg whites?) if so, does it have to be at room temp? can this bread recipe be doubled and made into one loaf instead of buns? anyone try that? i wonder if it would work and experiences. thanks.
    Reply: #200
  49. Callie Renquist Holmes
    Ovens tend to be off, I know I always need to increase the temp 10 degrees & let cook another few minutes---so the reason the inside is wet is that it may need more baking time. Just an observation.
  50. Kristin Parker Team Diet Doctor

    hello - can i use egg whites (bought in store as just egg whites?) if so, does it have to be at room temp? can this bread recipe be doubled and made into one loaf instead of buns? anyone try that? i wonder if it would work and experiences. thanks.

    Yes, you can use the carton of egg whites and yes they should be at room temperature. We have not tested this recipe as a loaf.

  51. Judy Brooks
    Finally got around to trying this recipe and I'm so glad I did. Even limiting myself to one roll per day,...its amazing to have bread in my life again! One question...instead of dividing into rolls, could it be baked as a loaf of bread? My thoughts are that a loaf would yield more slices than just 6. I so miss the bread in bacon and tomato sandwiches.
  52. Kirsty
    The psyllium soaks up the water. The others wouldn't behave the same.
  53. Kathy
    I was reading some of the comments and there are a few with the same problem as yours just a thought....if you look at the original written recipe it says to put the buns on the very bottom rack in your oven. Maybe that’s the reason why they don’t turn out perfect for you? I’m not sure.
    I have made 4 batches all coming out perfect! Always on the lower rack:)
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