, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread The keto bread
Ingredients
- 1⁄3 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)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl. Bring the water to a boil.
- 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.
- 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.
- Bake on a 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.
- Serve with 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 3 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.
Why has the nutritional information changed?
The nutritional information in this recipe was based on a high-fiber almond flour that we realized was difficult to purchase in some areas of the world. We decided to update it with a more common almond flour that is slightly higher in carbs. That’s why the carb amount in the video does not match the nutritional information in the recipe.
We have also removed the butter from the ingredients list as it was not part of the bread but a topping. This is still a very low carb recipe, and you will most likely eat it with butter or another high fat spread. Therefore, it will still be a keto meal, which is why we've kept the name.
2,712 comments
I will try this recipe this very day and report back.
I'm sorry about the gooey inside. Try baking it for a bit longer the next time. You'll know it's done when it makes a hollow sound when you tap the bottom of the bread.
Good luck!
Thanks xx
thanks
I wouldn't know about the oat flour, you'd probably have to adjust the measurements. But using regular vinegar works fine.
Good luck!
The dough makes 4-8 breads depending on what size you make them. We calculated the nutritional facts on 6 breads. If you hover you mouse over "moderate low carb" in the square in the picture you'll find all the nutritional facts.
Good luck!
This hasn't happened to us but I believe it could be because of the reaction between the baking powder and vinegar.
I'm glad you liked it!
I'm just visualising one of those rolls with grilled smoked bacon piled on.
http://www.todayifoundout.com/index.php/2010/04/almonds-are-not-nuts/
Some people use 2 classifications: calling it meal if it’s more coarsely ground (or if it's made from unblanched almonds), and almond flour if it’s blanched and finely ground. This could be helpful.
But most cooks and cookbooks don’t differentiate. Commercial brands don’t make a clear distinction either: the terms almond meal and almond flour are used interchangeably, even though brands differ greatly in particle size.
So the name doesn’t really matter since there are no reliable standards for naming, or for particle size distribution."
Now, seriously, it smells bi-carb soda - may be my teaspoons are bigger. I used lemon juice instead of vinegar, because I ran out of vinegar, but I put 2.5 teaspoons, not sure if that could be the reason?
Then my tops balooned up too, and top separated from the bottom, and the bottom part was rubbery... I used a mixer, may be too long?
They are edible though, I cut them in half and baked them for a little longer, they are even crispy (especially the top crust), and kids liked them, but I am a bit disappointed (and I have a big bag of psyllium husk :))
Can someone please advise what to do to get success ?
I must admit I whisked the dough pretty firmly for a couple of minutes and rolled them into balls in my hands for a bit .
And I did use 2 generous teaspoons of apple cider viniger . The taste is awesome , we just cooked the bottoms a little longer and filled the top with the fillings and they were ok .
I'd just like them ...umm proper though :)
1) I added all dry ingredients and mixed them up in a bowl.
2) I added the egg whites and gently blended into the dry ingredients.
3) I poured hot water into a measuring cup to 1-1/4 cups level, and mixed in the vinegar.
4) I poured the hot water vinegar blend into egg white and almond blend, and mixed gently with fork.
5) I added approximately 1/2 cup more of almond flour, until i got the play dough consistency, while gently blending with a fork. I barely mixed the dough, avoiding to over mix.
6) with a large spoon, I scooped out the dough into balls, gently patted them into a round shape, placed on parchment paper lined tray, sprinkled sesame seeds on top, and baked for 50 minutes.
They came out perfectly. But, note that I had to add a bit more of almond flour to get to the right consistency. Just like with "real" bread, you need to "feel" your way through and make adjustments on the fly. It's not difficult though. Just aim for light dough consistency, and don't handle the dough too much...or else you will deflate it and it will turn hard.
Is Corn Flour a good substitute for a the Low carb diet?
I am sorry it didn't turn out for you. The results may vary depending on what type of almond flour and psyllium husk you use. The consistency should not be watery at all, more like a cookie dough but a bit more flexible.
Please let us know your adjustments worked out! Good luck!