, 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 tips for success: 1) forget about psyllium powder, use the husk version - whenever I use powder it gets all gummy; 2) follow the instructions on Maria's site for adding the liquids to the dry - first put in the ACV and egg whites and make sure you incorporate those liquids REALLY well into the mix before you add in the boiling water; 3) if you follow Maria's ingredients, weigh the almond flour and psyllium, but don't worry about weighing the rest of the ingredients that have a weight beside them (ie eggs, water, ACV); 4) I never use a hand mixer.
What could i tweak to try and get past the density? The ones in the pic look so light and fluffy compared to mine!
I put a bit of yeast in mine for flavor, not leavening. The yeast can't do it's job, but it can make the rolls taste more like bread!
I had to make a few changes since I was running low on almond flour and I didn't have psyllium powder.
Used 280 gr of almond flour and one tsp of coconut flour, used a mix of chia and flaxseed (40gr finely ground) instead of husk, used egg whites out of the box instead of fresh, used baking powder and baking soda.
And I have to say, they came out great.
(I also didn't use a mixer, just a spatula to fold it all together), sprinkled with sesame and caraway seeds. YUM
Bake time 55 min
On my 2nd try, I reduced the psyllium husk powder to 3 tbsp ans it came out as perfect as the first batch.
With my next batch, I will experiment with adding some yeast to make it taste more like real bread.
For information, I use 100ml or 55g of coconut flour (1/3 cup + 4 tsp) and 27g (3 tbsp) of psyllium husk powder. I keep the rest of the recipe the same.
I beat the dough a bit longer until it feels like playdoh, then shape it into a log and cut it into 6 or 8 slices.
Did a lot of variation of that bread. A new one every week.
Here's THE BEST ONE:
11/4 cup blanched almond flour
Up to 1 cup warm water (until you get play doh consistency)
5 tbsp psyllium powder
3 tbsp hemp
2 tbsp ground chia
2 tbsp coconut flour (not a must, I'm trying to use a bag I bought)
2 tbsp instant yeast
2 tsp baking powder
1 tsp ground himalayan salt
0 eggs. Like none.
Mix everything for a while. Sometimes a put it in the vitamix cause I'm lazy
Make small balls and put them in a 350F oven.
For 12 small balls, 50 minutes, for 8 medium balls, 60 minutes
Let cool.
Put fat stuff on em and eat.
Impress people.