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

  • 5 tbsp 5 tbsp (50 g) ground psyllium husk powder
  • 1¼ cups 300 ml (150 g) almond flour
  • 2 tsp 2 tsp (10 g) baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 225 ml water
  • 2 tsp 2 tsp cider vinegar
  • 3 3 egg whiteegg whites
  • 2 tbsp 2 tbsp (20 g) sesame seeds (optional)

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.

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How much 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.

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.

Troubleshooting

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.

Origin

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.

Tip!

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.

More

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Here’s a week-long meal plan filled with keto-friendly lacto-ovo vegetarian dishes. This is the fourth meal plan in a series of keto vegetarian meal plans.

It includes three hearty meals per day and will keep you under 20 grams of carbs per day. This week, you’re going to eat zucchini pizza boats, goat cheese salad with balsamico butter, and chaffles — among other tasty, filling keto meals. Delicious!

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2,055 comments

  1. Peggy
    Made these for the first time and am very happy with they way that they turned out. Just wondering the best way to store, can they be left out on counter or do they need to go into the fridge? TIA
    Reply: #2053
  2. Sakin
    Hi I made these today and it has a weird taste and inside tastes little grainy. what did I do wrong? it tastes as if I am chewing on sand.
    Replies: #2054, #2067
  3. Kristin Parker Team Diet Doctor

    Made these for the first time and am very happy with they way that they turned out. Just wondering the best way to store, can they be left out on counter or do they need to go into the fridge? TIA

    It is best to store them in the refrigerator, especially if you live in a hot/humid climate.

  4. Kristin Parker Team Diet Doctor

    Hi I made these today and it has a weird taste and inside tastes little grainy. what did I do wrong? it tastes as if I am chewing on sand.

    The most likely culprits are if you used almond meal instead of almond flour, or if your psyllium didn't dissolve completely.

  5. Liz Bennett
    What a great recipe. Made them for the first time today. Made seven rolls they puffed up nicely and did not flatten when taken out of the oven. The first one I cut open straight from the oven was a little moist the second one which had cooled was perfect. Really impressed with this recipe. Will try with different seasonings as suggested in one of the comments.
    Thank you.
    Reply: #2056
  6. Kerry Merritt Team Diet Doctor

    What a great recipe. Made them for the first time today. Made seven rolls they puffed up nicely and did not flatten when taken out of the oven. The first one I cut open straight from the oven was a little moist the second one which had cooled was perfect. Really impressed with this recipe. Will try with different seasonings as suggested in one of the comments.
    Thank you.

    Great! So glad you love the recipe!

  7. Sayli
    How do you store the bread ?
    Reply: #2059
  8. Lucy
    Just made these - I was careful not to add the water all at once else the dough would have been looser than the consistency of play dough. These turned out really well and taste every bit as good as real bread if not better and lighter too.

    Would it be possible to make a loaf using this method instead of the rolls? Has anyone tried?

    Thanks.

    Reply: #2060
  9. Crystal Pullen Team Diet Doctor

    How do you store the bread ?

    I store them in a bag in the refrigerator.

  10. Crystal Pullen Team Diet Doctor

    Just made these - I was careful not to add the water all at once else the dough would have been looser than the consistency of play dough. These turned out really well and taste every bit as good as real bread if not better and lighter too.
    Would it be possible to make a loaf using this method instead of the rolls? Has anyone tried?
    Thanks.

    We have not tested this as a loaf. It may work, but you will likely need to cover the top to keep it from over browning during the extended bake timer required to cook it through.

  11. hala.haddad
    hi, can they be frozen?
    Reply: #2062
  12. Kristin Parker Team Diet Doctor

    hi, can they be frozen?

    Yes, these can be frozen and thawed and then toasted and enjoyed.

  13. Dawn
    These are great! I've made them several times. Favorite way to make them is to add a little dried parsley, onion powder and garlic powder to the dry mix and top with everything bagel seasoning. Made in round bun shape and hot dog bun shape. The time in the oven is different for me though. I start with 20 minutes and if they start to deflate when I take them out, I just put back in the oven for another 5 to 10 minutes. Thanks for the recipe!
    Reply: #2064
  14. Crystal Pullen Team Diet Doctor

    These are great! I've made them several times. Favorite way to make them is to add a little dried parsley, onion powder and garlic powder to the dry mix and top with everything bagel seasoning. Made in round bun shape and hot dog bun shape. The time in the oven is different for me though. I start with 20 minutes and if they start to deflate when I take them out, I just put back in the oven for another 5 to 10 minutes. Thanks for the recipe!

    Excellent suggestions, Dawn!

  15. Gaz
    I have just made the keto bread rolls but there are purple inside taste good feel good not right colour
    can anyone help
    Reply: #2066
  16. Kristin Parker Team Diet Doctor

    I have just made the keto bread rolls but there are purple inside taste good feel good not right colour
    can anyone help

    Check out the Troubleshooting information above.
    Troubleshooting
    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. For more information, check out our low-carb baking guide.

  17. Liz
    It’s the psyllium husk that makes it grainy.
  18. Craig
    Would really love to try this but never baked before and frustrated with the ingredients not measured in Grams so I don't know how much of each ingredient to buy, can you please help? How many grams of almond flower is 1.25 cups?? The same with the husks??
    Reply: #2069
  19. Kristin Parker Team Diet Doctor

    Would really love to try this but never baked before and frustrated with the ingredients not measured in Grams so I don't know how much of each ingredient to buy, can you please help? How many grams of almond flower is 1.25 cups?? The same with the husks??

    You can toggle to Metric measures using the buttons above the list of ingredients.
    300 ml (150 g) almond flour

  20. Steve
    I made these today, came out all gooey rather than bread texture. Any ideas why it would do this?
    The measurements work out to be 100g almond flour, 60g of husk when I measured out cup sizes. Could this be why mine came out gory?
    I had them in the oven for 55 minutes
    Reply: #2071
  21. Kristin Parker Team Diet Doctor

    I made these today, came out all gooey rather than bread texture. Any ideas why it would do this?
    The measurements work out to be 100g almond flour, 60g of husk when I measured out cup sizes. Could this be why mine came out gory?
    I had them in the oven for 55 minutes

    I'm sorry these didn't turn out well for you. Cup sizes may vary in different countries. If you usually use metric measurements, I recommend following the measurements by weight for the greatest accuracy.

  22. Payal Patel
    Can you substitute the almond flour with mulled golden linseed?
    Reply: #2073
  23. Kerry Merritt Team Diet Doctor

    Can you substitute the almond flour with mulled golden linseed?

    We haven't tested this recipe with linseed, but it would likely be a different ratio and a different taste. If you don't like almond flour, you could 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.

  24. Wilfredo
    I made it today. In the oven looks perfect but when i cut them, there the outter was up, round, brown and crispy but inside the consistency was fluffy mostly at bottom.. seems a lot of air and a no cooked mass at bottom.. whta happened??
    Reply: #2075
  25. Kerry Merritt Team Diet Doctor

    I made it today. In the oven looks perfect but when i cut them, there the outter was up, round, brown and crispy but inside the consistency was fluffy mostly at bottom.. seems a lot of air and a no cooked mass at bottom.. whta happened??

    So sorry! Sometimes over mixing the dough can cause that to happen.

  26. Diane
    Hi, I made the rolls today and they have come out lovely the only issue is they haven’t risen or puffed they are the same size as when I put them in the oven.
    Reply: #2077
  27. Crystal Pullen Team Diet Doctor

    Hi, I made the rolls today and they have come out lovely the only issue is they haven’t risen or puffed they are the same size as when I put them in the oven.

    These rolls won't rise very much as the only leavening agent is the baking powder. You may check the date on your baking powder.

  28. Michael
    Why egg whites instead of full eggs? Wasn’t clear if that was a nutrition decision or a requirement for the recipe to work. Thanks.
    Reply: #2079
  29. Crystal Pullen Team Diet Doctor

    Why egg whites instead of full eggs? Wasn’t clear if that was a nutrition decision or a requirement for the recipe to work. Thanks.

    Egg whites are used as a leavening agent in this recipe.

  30. Jimmy
    In the vid above the dough looks cracked but after baking not cracked anymore and round!
    How's that possible? 🤔
    Reply: #2083
  31. Dean
    Can you double the recipe to increase the number of rolls?
    Replies: #2084, #2089
  32. Lisa
    I was wondering the same thing Peggy. Thanks for asking!
    Reply: #2085
  33. Kristin Parker Team Diet Doctor

    In the vid above the dough looks cracked but after baking not cracked anymore and round!
    How's that possible? 🤔

    The dough comes together as it bakes. It melts slightly and then bakes.

    Reply: #2090
  34. Kristin Parker Team Diet Doctor

    Can you double the recipe to increase the number of rolls?

    Yes, definitely.

  35. Kristin Parker Team Diet Doctor

    I was wondering the same thing Peggy. Thanks for asking!

    There are no preservatives, so the rolls should be stored in the refrigerator to prevent mold.

  36. Dean
    I've made them twice now and both times the inside is "doughy". The first time I cooked them for 55 mins, the second for the full 60 mins. Is this normal? I see many others saying how delicious they are but I can't hardly choke them down. The "doughy" is more like "spongy", maybe from the eggs. I'm using large eggs for the whites, too much egg white?
    Replies: #2088, #2092
  37. Jimmy
    Excellent!
    Found the recipe that works for me!
    Now, I want to make my bread more airy.

    Any tips?
    Maybe some more baking powder?

    Also, is there any good recipe for yeast bread?

    Thanx DD

  38. Jimmy
    I baked mine for about 90 mins because the skewer was coming out wet.
  39. Jimmy
    In the ingredients board, next to the metric system of your choice, there's a dropdown menu for you to select the amount of rolls and changes to the equivalent doses.
  40. Jimmy
    Yeah, I've noticed that today!

    Once baked, no cracks!

    Any tips to make it more airy?

    Thanx in advance

    Reply: #2091
  41. Kristin Parker Team Diet Doctor

    Yeah, I've noticed that today!
    Once baked, no cracks!
    Any tips to make it more airy?
    Thanx in advance

    "Airy" is difficult to achieve without gluten. If you mix these a little more, the holes may get bigger but if you overmix them they may end up hollow.

  42. Kristin Parker Team Diet Doctor

    I've made them twice now and both times the inside is "doughy". The first time I cooked them for 55 mins, the second for the full 60 mins. Is this normal? I see many others saying how delicious they are but I can't hardly choke them down. The "doughy" is more like "spongy", maybe from the eggs. I'm using large eggs for the whites, too much egg white?

    Make sure they sound hollow when you tap on the bottom. I find that if I let them cool on their own, and then slice and toast the buns they are not spongy or gooey at all. Large eggs are the right size.

  43. g. smogaard
    Again, Can you please be clearer in answering the question, why the bread turns purple? I am using the recommended brand of psyllium husk flour, but my bread is the color of eggplants.
    Reply: #2094
  44. Crystal Pullen Team Diet Doctor

    Again, Can you please be clearer in answering the question, why the bread turns purple? I am using the recommended brand of psyllium husk flour, but my bread is the color of eggplants.

    If you're using a recommended brand, it could be a reaction with the psyllium and vinegar, but additional testing is required for proof. They will taste just as good regardless of color.

  45. Tony M
    Could this be adapted to a loaf pan ? If so what changes would be required ?
    Reply: #2096
  46. Kristin Parker Team Diet Doctor

    Could this be adapted to a loaf pan ? If so what changes would be required ?

    We have not tested this recipe as a loaf.

  47. riiee
    Can i made the dough then keep it refridgerated then if i want to eat i bake it?
    Reply: #2098
  48. Kerry Merritt Team Diet Doctor

    Can i made the dough then keep it refridgerated then if i want to eat i bake it?

    I believe not using the dough right away would change the consistency. It would be best to go ahead and bake them, then you could refrigerate or freeze them to reheat as needed.

  49. Kate
    Made these for the first time today. I am over the moon with how they turned out! Lovely puffed up, fluffy, crusty rolls. Tasted like brown bread, with a light texture. Had one warm out the oven, smeared in blue cheese. Delicious! Honestly THE best keto bread I’ve ever made. Even my non-keto Mother said they were just like bread! They had a slight purple tinge but they tasted great so it looks like I love purple bread now!
  50. sasoon.aa
    Hello ,this my first with baking keto bread, it turned out very good . I will make it my favourite recipy. thank you for easy recipes.
  51. 1 comment removed
  52. #ketomom
    Mine, i think i overmix. They are too airy inside and didn't turn brown.
    Reply: #2103
  53. Kristin Parker Team Diet Doctor

    Mine, i think i overmix. They are too airy inside and didn't turn brown.

    You may have overmixed them. Try just barely folding everything together with a spatula after you add the water.

  54. avgi_4
    Hi . Made them couple of times and thy are perfect every time but your measurements are wrong . 300 ml is not 150g
    150g is 150 ml thanks
    Reply: #2105
  55. Kristin Parker Team Diet Doctor

    Hi . Made them couple of times and thy are perfect every time but your measurements are wrong . 300 ml is not 150g
    150g is 150 ml thanks

    Grams and millilitres are not always a 1:1 measurement as some ingredients are denser/heavier than others. Grams is a measurement of weight while mililitres is a measurement of volume. 150ml feathers would weigh far less than 150ml sand.

  56. Viv Meade
    Make these today and they were yummy best keto bread I've yet to taste .....will be making again and again, thank you!
    Reply: #2107
  57. Kerry Merritt Team Diet Doctor

    Make these today and they were yummy best keto bread I've yet to taste .....will be making again and again, thank you!

    Great! So glad you enjoyed them!

  58. Niobe
    Amazing taste and, more importantly, the texture. So delicious! Mine did turn purple, I will order the psyllium you recommended.
    So happy I found this recipe.

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