, 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
Help me please thanks
Benutze nur 120g Mandelmehl. Es ist ein Fehler in der Umrechnung von amerikanischen Einheiten in metrische.
Jane
Mine turned out GOOD. I'm leaving some tips that worked for me, if that helps anybody:
1. Flour replacement: I have tried these several times REPLACING ALMOND FLOUR WITH WALNUT flour. They turned out great and, in my opinion, even tastier. But bear in mind this makes for a more savory bun.
2. Another flour tip: my aunt has tried these with homemade walnut/almond flours: simply grounding the nuts in a food processor until powdered. It worked very well.
3. Batter too runny: I slowly add pumpkin seed flour, one tablespoon at a time, until it thickened.
4. I blend my batter with a electric whisk.
This recipe really works for me (and my kids love it, too), but I am not enough of a baker to trouble shoot some of the problems I have seen. I hope these tips help!
The psyllium husk powder is NOT optional and you need to make sure it is the powder.
Also, when you add the wet ingredients add the egg whites LAST. Otherwise, the water starts to cook the eggs an the texture turns a little weird.
When beating everything together, beat it until the dough starts to stick together in one lump. This may be slightly longer than what the recipe says.
This dough works best in rolls. The bigger you go, the longer you have to bake it. For example, if you bake one big loaf (depending on your oven) you may have to bake it for double the amount of time. It's honestly a game of watching after the first hour. However! The minimum for my oven is an hour. Start checking after that.
By baking it longer 1) it should actually be cooked and 2) it probably wont be hollow.
This bread is usually moist, so when you cut into it as long as the texture is consistent you probably did okay.
I hope that helps!!
Only thing I changed in the recipe is I used balsamic vinegar instead of apple cider which gives it a nice taste! This will be an every week addition to our meals. If not EVERYDAY. Everyone will be meeting their quota of fiber in this house! Lol!
180 calories, 7g protein, 12.5g fat, 2.5g net carbs, 10.2g dietary fiber
I bought what is labeled "whole psyllium" but it was pretty fine already. I still whizzed it in a coffee grinder for more powdery consistency and measured after. And, I left these in the oven for the full hour.
Oh dear. I just made them with just the husks. It's too late for me to make another batch. I needed something for a lunch for work tomorrow. Augh!
So I don't know how they got 70% fat. ... Unless they're factoring in slathering it in butter after it's baked...
That’s not accurate. Almond flour is 16 g fat and 6 net carbs. Psyllium is 10 total carbs but due to fiber content is 0 net carbs.
Other than that, I think they came out pretty well. I baked for 55 minutes in my convection toaster oven, but might add an extra 5 mins or so next time.
In case anyone is curious, I gently whisked the egg white with vinegar. Then, I very lightly blended this into dry mix with a fork. At the end I added the boiling water and wound up needing every ounce of it as described in the recipe.
By the way, each bun is rather small and comes out quite puffy. So, I'd recommend making them into rather flat shapes. Don't make the mistake, like I did, to make a hamburger sized thickness and then just flatted some (needs to be much flatter/thinner) because you'll wind up with little baked bun balls! ?
I'll slice them in half and they'll work fine toasted. Overall it's a very simple recipe that leaves room for some great flavor variations with different seasonings...except, the salt...the salt really needs to be scaled down. ?
I baked the 6 buns for 55 minutes in my convection toaster oven, but might add an extra 5 mins or so next time.
In case anyone is curious, I gently whisked the egg white with vinegar. Then, I very lightly blended this into the dry mix with a fork. At the end I added the boiling water and wound up needing every ounce of it as described in the recipe.
By the way, each bun is rather small and comes out quite puffy. So, I'd recommend making them into rather flat shapes. Don't make the mistake, like I did, to make a hamburger sized thickness and then just flatted some (needs to be much flatter/thinner) because you'll wind up with little baked bun BALLS! ?
I'll slice them in half and they'll work fine toasted.
Overall it's a very simple recipe that leaves room for some great flavor variations with different seasonings...except, the salt...the salt really needs to be scaled down. ?
PS. I live near Miami, FL and the recipe worked fine as written.
The written and video recipe are different. The written recipe calls for husks powder which makes the rolls very light and hollow. The video recipe calls for ground psyllium husks which will make a denser, more bread-like roll. I would try groud psyliums husks next time if you can get it.
I haven't tried with actual store bought powder, but, I did just blend up the Organic Psyllium Husk Flakes I had gotten at Whole Foods (the 365 brand version) and it worked great for the written recipe. Also, did NOT turn purple or any other weird color. ?
First time baking these produced great results. Followed the recipe step by step only I did not use a blender to mix the dough, just hands.