The keto bread

The keto bread

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4.7
2,369 Ratings
Not enough ratings
Maria Emmerich’s viral bread sports a nice 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. Why not top it off with cream cheese and deli turkey for a tasty higher-satiety breakfast, or smear it with butter, and you’re in keto heaven.
June 9 2016 recipe by , photo by , nutritional review by in Recipes, Bread

The keto bread

1
2
3
4
5
4.7
2,369 Ratings
Not enough ratings
Maria Emmerich’s viral bread sports a nice 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. Why not top it off with cream cheese and deli turkey for a tasty higher-satiety breakfast, or smear it with butter, and you’re in keto heaven.
USMetric
6 servingservings

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)
This recipe has been added to the shopping list.

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 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.
  6. 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.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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2,712 comments

  1. 501
    Pam
    January 28 2018
    These came out perfectly! Wow! Because I had them on the shelf I used powdered egg whites. Mixed them into the other dry ingredients added the water to the water to boil in my teapot. I guess I didn't over mix and surprisingly the 50 min. cook time worked. I did let them cool for 15-20 min b/c so many people said they were gooey inside.
  2. 502
    Maria
    January 28 2018
    Total success! I am so very impressed! Thank you so much for a GREAT recipe!
    Here in Texas the mixture was more “runny” than “play doh” consistency, but still was able to shape it in 9 pretty balls. I baked them for 45 minutes and they came out perfect!
  3. 503
    Reply to comment #463 by Bil White
    Katherine
    January 28 2018
    Sorry, I think I just reported your response as something bad. Didn’t mean to especially because you have given me the incentive to try this one more time. I have made these three times, and each time they were a big bubble with some nasty goo on the bottoms. I am very accurate in measuring (because of all the failures) but I will try it again!
    Thanks for your help.
    Reply: #1514
  4. 504
    Reply to comment #496 by Cindy
    Deb
    January 28 2018
    My batter was very thin too. Added more flour. They are in the oven now. Hope the result is good.
    Reply: #815
  5. 505
    Mary Kellogg
    January 29 2018
    This is my GO-TO bread recipe. Love it.
  6. 506
    Tanya
    January 31 2018
    Tried this recipe last night. Wasn't hoping for much because every low-carb bread recipe has been a complete disaster. Took the bread out of the oven, let them cool down and tasted one. Needless to say, this is a winner and there are currently 4 batches of bread rolls in the oven.
  7. 507
    David
    February 1 2018
    Has anyone done a full loaf (no dividing) with this recipe? I'm guessing you have to adjust cooking time to account for the extra volume, because at the 55min mark the crust was still springy, not hardened... And when we took it out of the oven, it collapsed like a failed soufflé!

    If anyone has tips for baking a large loaf, I'd love to hear them!

    Reply: #513
  8. 508
    Jay
    February 2 2018
    Great. I did not use an electric mixer, just hand beat it, and an egg yolk fell in and still came out delish. A bit wet inside while warm but i sliced and put in toaster. Tasts like a whole grain roll! Glad to find a bread recipe with no cheese ir cream cheese!

    Thank you!!

  9. 509
    Tammy
    February 4 2018
    These were FABULOUS! Followed directions to a tee! This is a keepe for sure!
  10. 510
    Helen
    February 4 2018
    I just made these today. They are fantastic. Even my low carb bread hating partner said they taste like bread! Absolute winner!
  11. 511
    John
    February 4 2018
    Rubbish conversions, pal .... Your conversions US to Metric are absolute pants!!
    How did you make 1 1/4 cups of almond flour into 300ml ?????
    At best, you'd be looking at 1 cup to be 100 grams in weight - so this should be 125 grams.
    PS also, we don't weigh solids in milliliters in Europe - OH, wait, surely you should know that if you're from Sweden?
  12. 512
    biggus
    February 5 2018
    Like John said, the conversions are crazy. They always have been on this otherwise excellent site. The 1 1/4 = 300 ml is easy... 1 cup = 225 or 240 or 250 (depending where you live) and a quarter of that = 300ish. Trouble is, this is a liquid measure, not a volume. Guys, just use GRAMS for weight, and millilitres for liquids. Doesn't matter where you are, a gram is a gram, and a ml is a ml. Forget ounces, why should we all pander to the only country on the planet that still uses them!
  13. 513
    Reply to comment #507 by David
    Jennifer
    February 5 2018
    This is a video of the original recipe being made into a loaf by Maria Emmerich.
    https://vimeo.com/68001848
    Reply: #527
  14. 514
    sue griffore
    February 6 2018
    I made these with much success last night! Does anyone know if I can double the recipe and make this as a loaf? Would really appreciate thoughts. 8 x 4 or 9 x 5??? baking Time.... ???
    thank you.
  15. 515
    Shea
    February 6 2018
    YUM - oh how I have missed bread! I divided mine into 8 rolls. I think next time I would flatten them a bit before baking because mine were a bit gooey inside. I ended up cutting them all in half at the end and baking them about 5-10 more to cook the insides.
  16. 516
    kathy
    February 6 2018
    I made these last night, it came out like pancake batter as others have stated. I let it sit for about 10 minutes and it thickened up well enough to work with. The end product was great, just had a fried egg sandwich with it, yum.
  17. 517
    D
    February 7 2018
    Where are the Macros and Nutrion values for this recipe? If you mouse over "Low Carb" or whatever nothing comes up. All I see are the percentages for Macros. I want calories and grams.
    Reply: #522
  18. 518
    Mark
    February 7 2018
    WOW, was given this recepe from a co-worker and definitely a keeper. Last night, I made a double batch, then split it, then rolled it and made pizza crust. Super thin and AMAZING. Pre-baked it for 40 minutes at 325 then topped. back in the oven for 40 minutes to cook and "the best pizza I've ever had".
  19. 519
    maryann
    February 7 2018
    I can't find ground psyllium husk that doesen't have sugar in it in my area, can I use ground flax seed instead please help.
  20. 2 comments removed
  21. 522
    Reply to comment #517 by D
    Ashley
    February 8 2018
    I am looking for the nutrition facts, as well. All I can find are percentages.

    Where are the Macros and Nutrion values for this recipe? If you mouse over "Low Carb" or whatever nothing comes up. All I see are the percentages for Macros. I want calories and grams.

    Reply: #523
  22. 523
    Reply to comment #522 by Ashley
    John
    February 9 2018
    I can't find these either. I was hoping one of the diet doctor team would comment but they were last seen in here in June 2017.
  23. 524
    Peter Biörck Team Diet Doctor
    February 9 2018
    Hi John and Ashley!

    We don't want to promote to much "counting", that's why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN

    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

    But we know that many are asking for more nutritional info and we might add some additional info in the near future.

    Reply: #534
  24. 525
    Petra Wallraf
    February 11 2018
    Ich bin echt traurig ......endlich mal ein Rezept ohne Quark und Frischkäse . Ich habe sie jetzt 2 mal gemacht genau nach Anleitung . Beidesmal sind sie so hart dass ich jemand tot schmeissen kann . Wenn ich nur wüsste was ich falsch mache . Auf dem Bild sehen sie so fluffig aus
    Replies: #549, #552, #603
  25. 526
    Amy Burbidge
    February 12 2018
    I saw a video where a guy added yeast to his low carb bread as a seasoning rather than for leavening. He said, "because you know what tastes like yeast? BREAD!" And does make it just that much better! Guess what it smells like while it's baking? Bread! Made these for hamburger buns and my husband was in heaven. He said he's tired of lettuce wrapped burgers.
    Reply: #533
  26. 527
    Reply to comment #513 by Jennifer
    Janice
    February 12 2018
    I made her recipe a couple of times and it never turned out as wonderful as this recipe. Don't know why, but I find this one so much easier. Also, on her recipe, I weighed out the ingredients exactly as indicated. On this recipe, I use measuring cups only where specified. I love Maria Emmerich's recipes and have 5 of her cookbooks, but her version didn't work for me. I find Jay Robb's psyllium is definitely a necessity for success as well. :-)
  27. 528
    Amy
    February 12 2018
    I can’t not put into words how much I LOVE the bread. This is my go-to bread now and I would never eat anything else! I just made a double recipe to bring on vacation with me! Where I go, the bread goes! Thank you for changing my life!
  28. 529
    Azam
    February 13 2018
    I really thank you for all the recipes and the videos. I have a suggestion! In one of the interviews, the expert mentioned we should care about intake calories. It would be perfect if you include the number of calories of each food in nutrition pop up menu.
  29. 530
    Verónica
    February 13 2018
    Hola! Aquí en Buenos Aires, argentina, no es posible conseguir psiliun . Con que lo puedo reemplazar!? Gracias!
  30. 531
    Maria M
    February 13 2018
    I've made these many times over the past two months and had a few batches early on not turning out too good. One batch ended up looking like baked potatoes and a few batches were wet inside. The ones that looked like baked potatoes I had used a fine psyllium powder as opposed to psyllium husk. If I reduce the amount to 5t instead of 5T it worked better. However, I went back to TJ's psyllium husk as I prefer the finished product. I bought liquid egg whites and was originally using 3T per egg white (as this is what I had read somewhere). I cut this back to 2T of liquid egg whites to = 1 actual egg white. Also not all almond flours are equal - I use Bob's Red Mill and it's a fine almond flour so I pack it in the cups and slightly mound them. Since doing all this I haven't had another wet batch. I mix using a hand whisk (not electric) for about 20 seconds. Also I make sure my oven is to temperature before putting them in on the bottom shelf. If you are going to put seeds on top brush the tops with egg white and they stick better. I now get success after success. Last Sunday I made 2 double batches and shaped into various shapes - flat squares to make sandwiches, hot dog rolls, hamburger rolls and two sizes of regular round rolls. This is the first time freezing.

    Has anyone used a substitute for egg whites? I am going to visit my SIL who has celiac and also can't tolerate egg whites.

  31. 532
    sarah
    February 14 2018
    no access to almond flour where i live, what can i sub?
  32. 533
    Reply to comment #526 by Amy Burbidge
    sonia
    February 14 2018
    Did you use dried yeast or those wet ones that you store in fridge?
  33. 534
    Reply to comment #524 by Peter Biörck
    John
    February 16 2018
    For those that have trouble with formula the following should help:

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (17 / 4) * 2
    = 8.5 gram PROTEIN

    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT
    (79 / 4) * (4 / 9) *2
    = 17.56 gram FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES
    (2 * 4) + (8.5 * 4) + 17.56
    = 59.56 CALORIES

    I think this is correct?

    Reply: #537
  34. 535
    Tim
    February 16 2018
    MyFitnessPal.com has this recipe pegged at 6 servings @ 12g carb (5g fiber/2g sugar) per serving. That's quite a ways from 2g per serving. Did the author divide the "carbs per serving" by 6 instead of the whole recipe? (only thing I can think of that would cause it to come to 2g/serving.
    Reply: #536
  35. 536
    Reply to comment #535 by Tim
    Tim
    February 16 2018
    1.25 cups of Almond flour (I chose Red Mill) just itself is 50g carbs (just over 8 per 1/6th recipe).
    Reply: #538
  36. 537
    Reply to comment #534 by John
    Peter Biörck Team Diet Doctor
    February 16 2018
    Hi John!

    Good counting! :)

    For those that have trouble with formula the following should help:
    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (17 / 4) * 2
    = 8.5 gram PROTEIN
    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT
    (79 / 4) * (4 / 9) *2
    = 17.56 gram FAT
    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES
    (2 * 4) + (8.5 * 4) + 17.56
    = 59.56 CALORIES
    I think this is correct?

  37. 538
    Reply to comment #536 by Tim
    Peter Biörck Team Diet Doctor
    February 16 2018
    Hi Tim!

    We use Net carbs.

    1.25 cups of Almond flour (I chose Red Mill) just itself is 50g carbs (just over 8 per 1/6th recipe).

  38. 539
    TerriLH
    February 18 2018
    I made these last night for the first time. I ended up with 8 good sized rolls. My dinner guests thought they were awesome (one of them ate 3!). I thought they were a bit salty (I used pink Himalayan sea salt), but with unsalted butter smeared over them, they were great. They were a great hit. I'm going to make them again, and cut down on the salt. I used the US measurements and had no problems with the rolls.
  39. 540
    burcu
    February 19 2018
    great keto bread recipe !! thanks..the best I've tried
  40. 541
    Melissa
    February 19 2018
    Quite high carb count (11) if you’re doing total and not net.
  41. 542
    Ninel
    February 19 2018
    Why why why do they list this as 2 net carbs? This is sooooo deceiving for people who are trying to stay strict keto. Plug in the nutrition into MFP and you will see it is 6 net carbs, not 2.

    Not giving me much confidence with their other recipes.

    Replies: #545, #546
  42. 543
    Lynn
    February 25 2018
    Can you make this keto bread recipe in a loaf instead of buns. If you can do you have the recipe. The buns were awesome.
  43. 544
    John
    February 26 2018
    This recipe turned out exactly as advertised. Love it!
  44. 545
    Reply to comment #542 by Ninel
    John
    February 26 2018
    all the fiber?
  45. 546
    Reply to comment #542 by Ninel
    Lori
    February 26 2018
    I am tracking carbs closely and putting the recipe in My Fitness Pal yielded 2 net carbs for me (9 carbs total). My ingredients are accurate...maybe it has to do with the brand of almond flour or psyllium husk used? Unfortunately even at 2 net carbs I didn't care for the taste - reminded me of bread made out of mushrooms. Hoping that trying them after cooling down instead of hot out of the oven makes for a better consistency (as some have said) and that I like the taste better!
  46. 547
    Lori
    February 26 2018
    Oh, and I made 8 rolls instead of 6 so that of course reduced the carbs in each one!
  47. 548
    Mrs lee
    February 28 2018
    Hi
    I must say I have tried so many keto bread recipes and all had one issue or the other.But this one is amazing.i actually had to stop myself from eating all the 6rolls at once and I made a second batch immediately.
    I also added 1/4 tsp of cinnamon.So so delicious...
  48. 549
    Reply to comment #525 by Petra Wallraf
    Idil
    February 28 2018
    Vielleicht Sie überbacken?
  49. 550
    Christine
    March 1 2018
    Just made these, and they are amazing!!!!!!!! Thank you!!!
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Ratings

5
85%
4
8%
3
3%
2
1%
1
2%
4.7
1
2
3
4
5
2,369 Ratings

Ratings

5
85%
4
8%
3
3%
2
1%
1
2%
4.7
1
2
3
4
5
2,369 Ratings