, 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
My only concern is: how are they calculating that the recipe for 6 servings is only 2 g of carbs per serving??! I've plugged this recipe into all kinds of calculators and come up with anywhere from 11 to 15 grams per 1/8th of the recipe (since I shaped mine into 8 rolls.) Can someone please explain this?
- Exact measurements are important.
- The almond flour should be packed down when you measure it.
- The psylium husk should be a fine powder.
- It's baking powder, not baking soda.
- The recipe says not to stir too much, but I'm not sure why. When you pour in the boiling water, air bubbles are created from whatever reaction is going on. If you don't stir out the bubbles, you will get hollow buns because the air all rises.
- Remember to put it on the BOTTOM rack. I missed this the first half dozen times I tried it.
- If done properly, 50 minutes should be enough.
- When they first come out of the oven, no matter how long you cook them, they all seem to be gooey in the middle. Some further cooking (or something) takes place as they cool. And then you have a consistent bread texture throughout.
- In my batch yesterday, I added a teaspoon of yeast. The yeast doesn't really react or do anything but it does give a better 'bread' taste and smell.
- From what I have read in the comments, there are different sources for the almond flour and psyllium husk that could give varying result. I have tried different sources for both and it still comes out.
Happy cooking!
Will be making again and again.
I don't regret it exactly, but science marches on. Best link I know of on this specifically is Mary Dan Eades, MD (and wife of Mike Eades, MD).
https://proteinpower.com/drmd_blog/2014/07/21/is-almond-flour-bad-for...
Not that many years ago I would have been the one bragging about my low carb bread or pizza and telling you Trader Joe's was the best deal on almond flour. Oops. Hopefully I got out of that in time without doing too much further damage.
Even now this recipe may be fine in moderation. Its just that moderation at anything is not exactly my strong suit:-) Therefore it works better for me to find simpler, satisfying foods, not that difficult if you agree saturated fat need not be avoided. Just recently was reading Dr. Phinney sometimes just has 4 sausages for breakfast. That really shocked me. Tried it and it worked great for me. Your mileage may vary.
My converter said 300 ml = 300g. I use cups.
Other than that it came out bread-like! Pretty amazing!
Also do you have a recipe for flaxseed bread?
Thanks in advance
Fran
I store in refrigerator and warm/toast them in a Toaster Oven for 8-10 mins.
5g baking powder (1/3 of a bag for 500g flour)
90g psyllium husk powder
300ml warm water
3 eggs
9g salt (Sel de Guérande)
put dry ingredients into the food processor and mix
dissolve salt in water and mix with the eggs
start the food processor and pour in the liquid in at once
mix until dough starts forming a ball
form 1 loaf and put into the cold circulating air oven
set to 170°C and bake for at least 1 hour
Adjustments: I used two eggs instead of adding 3 egg whites. Also used apple cider vinegar, as i figured it was the same a cider vinegar. I'm not sure if I would add sesame seeds in future as they fell off as soon as I moved the rolls off the oven tray. Thanks for the recipe and the video provided much reassurance.