The keto bread

The keto bread

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2,371 Ratings
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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
2,371 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. 51
    Alena
    June 15 2016
    Hello, what are the nutrition facts, please? ( calories, fats and protein per serving) thank you in advance. I prepared these just now, they seem ok, but there is a very strong taste of mushroom, is that normal?
    Reply: #70
  2. 52
    Peggy
    June 15 2016
    Wow! I made these and the texture is spot on! No other low carb bread that I've tried is even close. Next time, I will reduce/eliminate the salt because my rolls taste very salty to me (I used regular salt as I didn't have sea salt. I don't know if that makes a difference). I'm thinking about also adding a little yeast for flavor. I mixed all dry ingredients well first. Then I slid the egg whites into the same bowl. I boiled the water and added the apple cider vinegar to the water and mixed that. When I added the water/cider mixture to the dry ingredients, I mixed with a fork only long enough for the dough to come together and thicken. For the first few seconds, it looked like it would be too wet and runny but the fiber soaked up the water and it quickly became thick. Do not overmix. I would advise against using any kind of electric mixer. A fork worked fine. For those in the U.S. having trouble finding psyllium fiber, I finally found it in the pharmacy section of Walmart with the laxatives. Shop carefully and check the ingredients because most products here add flavors and/or sweeteners. I bought the only plain 100% psyllium fiber product that I found on the shelf: Konsyl 100% all-natural original formula psyllium fiber. It cost around $11 for 450 g (15.9 oz) net weight. Good luck!
  3. 53
    Tara
    June 15 2016
    Do you have to use ground psyllium husk? I don't need extra fiber in my diet. Will it change the way the bread comes out? Thanks
    Reply: #83
  4. 54
    Michele
    June 15 2016
    I made these tonight for the first time.....the texture was a little loose as I formed the rolls into balls but they held their shape in the oven. I realised after 5 minutes in the oven I had forgotten the vinegar! I did however read a post here saying this lady never used Vinegar but she reduced the amount of water.
    I had no choice but to wait and see.
    I waited for an hour for my six rolls to cook and sound like bread when tapped on the underside. They had a firm crispy crust (I also forgot the sesame seeds!) and a light bubbly texture inside once cut. Smothered in butter they were really rather good with our Coronation Chicken and salad. I have been asked by my husband to make more.....now do I add Vinegar next time or not?
    Reply: #84
  5. 55
    Peggy
    June 15 2016
    An update to my previous comment (#52). I just realized that the reason my rolls tasted so salty was that I halved the recipe but added the full amount of salt. Oops! The amount of salt in the original recipe is probably spot on. Finally, as some other comments mentioned, plan to cook these a bit on the long side. I made small rolls and still needed to bake a full hour to have the very center fully cooked. I baked them on a silicon sheet and even baking this long did not burn the bottom of the rolls.
  6. 56
    Edith
    June 15 2016
    I can't have anything fermented (vinegar, cheese, yeast etc. Could you make these with lemon juice?
    Thanks. I would love to try them
    Reply: #88
  7. 57
    Holly
    June 15 2016
    I made this recipe today. Divided the dough into 12 balls and baked in a muffin pan. Took abut 32 minutes.... Ended up with 12 nice sized dinner rolls. Wondering what's the technique for making into hot dog rolls ? Would like to try that!
    Reply: #91
  8. 58
    Fred E.
    June 15 2016
    Thanks :) I didn't see the carbs either, but where does the fat nutrition come from?? Don't see it in the ingredients
    Reply: #59
  9. 59
    Reply to comment #58 by Fred E.
    Lynn
    June 16 2016

    Thanks I didn't see the carbs either, but where does the fat nutrition come from?? Don't see it in the ingredients

    In the recipe under tips it says "If you make this recipe into 6 pieces of bread they contain about 2 grams of carbs per bread."

  10. 60
    Dawn
    June 16 2016
    I think part of the problem with the instructions is where they say to use a whisk hand mixer. In the US a hand mixer is an electric mixer that is hand held, which would completely over mix this dough. I added the vinegar to the hot water, added the egg whites to the dry ingredients first and gently mixed with a fork. Then poured the hot water in all at once and then used the fork to gently mix until all the dry ingredients were incorporated with the wet. Mine dough kind of foamed up and created a puffy dough. I divided it into six parts and hand patted it into a whoopee pie pan (very shallow). Just took them out of the oven after 55 minutes and the first one that I patted into the round shape the most stayed exactly the same size and shape, flat. The other 5 puffed up and when cut open the top was just a shell and the bottom was heavy and rubbery.
  11. 61
    Mary
    June 16 2016
    I've made this recipe twice now and absolutely love these buns! I had a hamburger with bun for the first time in over a year. I followed the recipe exactly and I did use a mixer, but on low and just until barely mixed together. I baked mine well over an hour. I broke one open and kept track of the inside. After 60 minutes mine were gooey - I kept checking every 5 minutes until baked through. They are especially delicious hot from the oven and buttered! Almost like "popovers" that look and taste like rye. This will be a staple for me!
  12. 62
    Ma. Theresa Tauro
    June 16 2016
    Do you have a video on how to bake the low carb bread? Thanks
    Reply: #92
  13. 63
    Dawn
    June 16 2016
    I just watched Maria Emmerich's video on how to make these. She's the one that developed the recipe. Unfortunately I made them a second time, weighing all the ingredients like she suggested and used an electric hand mixer but the second time was a complete fail also. This time just got a flat gummy disk without any rising at all. Lots of expensive ingredients wasted, and I'm a very experienced cook and baker.
  14. 64
    biggus
    June 16 2016
    Guys, you REALLY need to address an issue with the psyllium. Husk and powder are NOT the same thing, and they are NOT interchangable. This recipe, like others on this great site, shows husk as the ingredient, but the link takes you to powder. HUSK is NOT POWDER, and they cannot be swapped in recipes. I have a suspicion that the failures here are mainly due to using husk and not powder. Powder is actually specified in a bread making video by Maria, so it is at least a 50/50 chance of being the same here.
    Reply: #90
  15. 65
    Judy
    June 16 2016
    Would oat bran work instead of psyllium husk? Both are high fiber. It would probably change the carbs totally.?
    Reply: #68
  16. 66
    Morag Mackenzie
    June 16 2016
    Just made these and I think they need slightly longer in oven. I've got a 3D fan oven so reduced temp to 165, but think I'll go lower and longer next time. Mine are purple, but I'm sure this is the type is pysillium I'm using. It's the only kind I can get here without added digestive aids (yuk)
    I'm going to take my purple low carb bakes to a BBQ at the weekend, can't wait to see their faces ha ha xxx
  17. 67
    Allisa
    June 16 2016
    made this tonight & would have to say very disappointed, turned out texture wise etc but the taste was horrible, had to throw them out! after spending $30 on ingredients very disappointed!! :(
  18. 68
    Reply to comment #65 by Judy
    Peter Biörck Team Diet Doctor
    June 16 2016
    Hi Judy!

    Oat bran is high in carbs so that will not work.

    Would oat bran work instead of psyllium husk? Both are high fiber. It would probably change the carbs totally.?

  19. 69
    Barbara
    June 16 2016
    I'm a bit confused on what a hand mixer is especially after reading all the comments, here in the UK an electric mixer is called a hand mixer???

    http://www.argos.co.uk/static/Product/partNumber/4218953.htm?CMPID=GS...|cid:199888833|agid:17470891953|tid:aud-180466976485:pla-92279726553|crid:74692318833|nw:g|rnd:15340669361695260615|dvc:c|adp:1o3&gclid=Cj0KEQjwnIm7BRDSs42KxLS8-6YBEiQAfDWP6BriQ1gSaLdgar202kN5wTgkunPBL4ztB51622MiqQIaAoDw8P8HAQ

  20. 70
    Reply to comment #51 by Alena
    Peter Biörck Team Diet Doctor
    June 16 2016
    Hi Alena!
    If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutrition facts.

    The amount of displayed carbs is net carbs (Total amount of carbs - fiber).

    Hello, what are the nutrition facts, please? ( calories, fats and protein per serving) thank you in advance. I prepared these just now, they seem ok, but there is a very strong taste of mushroom, is that normal?

  21. 71
    Ingrid
    June 16 2016
    I made this bread many many times and they turned out very very good. I just stopped because i feel i had too much almond /nuts and like to give a time to my body "clean" from all nuts i was eating.
  22. 72
    Tandy
    June 17 2016
    Thank you!! I have just made some rolls which turned out just like bread, exactly the same as in the photo and they are delicious!! This is the last hurdle for me getting hubby to join me on full time on LCHF. Although he eats the same meals as I do, he still has bread sandwiches at work and insists that they are convenient. But now, there is no excuse. A little pointer for those who don't realise that the psyllium husk they buy may not be "ground". If your packet does not say "ground" (which it probably will not) then you need to grind it and its simple enough. I have a coffee grinder which I use solely to grind things such as psyllium husks and dry spices.
  23. 73
    MandyC
    June 17 2016
    I was so excited when I got them out of the oven as they looked so good but unfortunately they were still soggy inside so I gave them a bit longer and they were still soggy and tasted pretty much like I imagine play doh would taste. I'm also a bit worried about the amount of psyllium husk in them as it's known for its laxative properties. I probably overdid the mixing but was also confused about what order to add the wet ingredients and whether the boiling water would affect the egg whites.
    Will I ever find something I can cook that tastes a bit like bread. Don't even mention Oopsie bread! Another fail and waste of 3 good eggs.
    Reply: #89
  24. 74
    Sandra Follansbee
    June 17 2016
    I tried these last night. They tasted very good. However, I flattened the dough somewhat, intending to make a hamburger bun, and the finished product came out more like a small pita bread that I could actually fill, rather than a roll, as pictured. I needed to bake them for 1 hour 10 minutes for the inside to lose its gooey texture. Any ideas? Thank you
    Reply: #1144
  25. 75
    mrspera
    June 18 2016
    I made these wonderful rolls for the first time today for dinner, I used a combination of almond meal and coconut flour because I already had this mix in my pantry. I sprinkled the sesame seeds on and baked them 45 minutes. The yield was 8 rolls and they looked almost exactly like the picture. My husband, a chef and not a low carber thought they were outstanding and complemented me. He ate one right out of the oven with butter, two with dinner and went back for 1 more after the meal was done, so I will be making these again and again, so happy to have something close to real bread again. ?
    Reply: #79
  26. 76
    Karen Conway
    June 18 2016
    Any idea why mine come out purple?!
    Replies: #77, #85
  27. 77
    Reply to comment #76 by Karen Conway
    Peter Biörck Team Diet Doctor
    June 18 2016
    Hi Karen!

    Read the following comments above: #6 #36 #66 :)

  28. 78
    Peggy
    June 18 2016
    I made this recipe again today. I cut the salt in half and added 1/2 teaspoon of yeast for flavor. I used one for a sandwich at lunch - the first sandwich I've had in almost 2 years! Wow. It was amazing.

    Just to emphasize that this recipe should just barely be mixed. I again just used a fork but mixed it a little more thoroughly than last time and ended up with large air pockets in the top half of the buns.

    Also, these freeze very well so once you are happy with the ingredients and technique, go ahead and make a full batch and toss them in the freezer. When you pull them out, give them a quick toast and they are as good as fresh.

    Reply: #237
  29. 79
    Reply to comment #75 by mrspera
    Robynet
    June 18 2016
    What was your ratio of almond meal and coconut flour? Your guidance here would be greatly appreciated.
  30. 80
    Wendy
    June 18 2016
    I made the low carb bread, and while the recipe worked, the baked product had an awful bitter chemical taste I've never before experienced. Has this happened to anyone else, and what might be causing it?
    Reply: #1145
  31. 81
    Naomi
    June 19 2016
    Joy to the world, a low carb bread that doesn't taste oily or eggy or disgusting.

    I think I overmixed mine so had a bit of an air pocket at the top and a slightly soggy bottom, but left them in the oven to dry out and they were fine. Will definitely follow the comments above next time and use a fork with minimum mixing.

    If I can get the method right I'm finally there with low carb living. It's not quite up to freshly baked sourdough but will make life a whole lot better (bacon rolls are back on the menu !!!).

    Thank you Diet Doctor.

    Reply: #86
  32. 82
    kristine summers
    June 19 2016
    I made these yesterday, they taste just like real bread rolls ,i followed the instructions to the tee, on the initial visual view they were amazing, but on opening they were completely hollow there was no substance to them at all.. :( l the insides looked nothing like the picture up top, it was like someone scooped the insides out and left the edges.. but it still tasted good
    Reply: #87
  33. 83
    Reply to comment #53 by Tara
    Kristin Berglund Team Diet Doctor
    June 20 2016
    Hi Tara!

    Yes, you do need the ground psyllium husk and it has to be powder not whole husks. It adds texture to the bread and can unfortunately not be left out or substituted.

    Good luck!

    Reply: #1627
  34. 84
    Reply to comment #54 by Michele
    Kristin Berglund Team Diet Doctor
    June 20 2016
    Hi Michele!

    So glad to hear you liked the bread! The vinegar is an acid and it reacts with the baking powder. The reaction is what helps the bread to rise and gives it the great texture.

    Please let us know how you liked it!

  35. 85
    Reply to comment #76 by Karen Conway
    Kristin Berglund Team Diet Doctor
    June 20 2016
    Hi Karen!

    Some brands of ground psyllium husk powder will give you that result but if usually doesn't effect the taste. I hope you liked them anyway!

  36. 86
    Reply to comment #81 by Naomi
    Kristin Berglund Team Diet Doctor
    June 20 2016
    Hi Naomi!

    Yes, try not to overmix. That could definitely be the cause of the airpocket you're describing.

    Good luck with your next bake!

  37. 87
    Reply to comment #82 by kristine summers
    Kristin Berglund Team Diet Doctor
    June 20 2016
    Hi Kristine!

    The dough is a bit sensitive to overmixing. Some comments suggest not using an electric mixer but a fork instead. Please let us know how that works for you!

  38. 88
    Reply to comment #56 by Edith
    Kristin Berglund Team Diet Doctor
    June 20 2016

    I can't have anything fermented (vinegar, cheese, yeast etc. Could you make these with lemon juice?
    Thanks. I would love to try them

    Hi Edith!

    Yes, that should work fine. Please let us know how you liked them!

  39. 89
    Reply to comment #73 by MandyC
    Kristin Berglund Team Diet Doctor
    June 20 2016

    I was so excited when I got them out of the oven as they looked so good but unfortunately they were still soggy inside so I gave them a bit longer and they were still soggy and tasted pretty much like I imagine play doh would taste. I'm also a bit worried about the amount of psyllium husk in them as it's known for its laxative properties. I probably overdid the mixing but was also confused about what order to add the wet ingredients and whether the boiling water would affect the egg whites.
    Will I ever find something I can cook that tastes a bit like bread. Don't even mention Oopsie bread! Another fail and waste of 3 good eggs.

    Hi MandyC!

    I'm sorry it didn't work out for you. The dough is sensitive to overmixing so that could be an explanation. Since you're adding the wet ingredients while whisking you don't have to worry about the egg whites. Good luck!

  40. 90
    Reply to comment #64 by biggus
    Kristin Berglund Team Diet Doctor
    June 20 2016

    Guys, you REALLY need to address an issue with the psyllium. Husk and powder are NOT the same thing, and they are NOT interchangable. This recipe, like others on this great site, shows husk as the ingredient, but the link takes you to powder. HUSK is NOT POWDER, and they cannot be swapped in recipes. I have a suspicion that the failures here are mainly due to using husk and not powder. Powder is actually specified in a bread making video by Maria, so it is at least a 50/50 chance of being the same here.

    Hi biggus!

    Thank you for your comment! You're absolutely right. We've altered the text in the recipe so hopefully it's now clarified.

  41. 91
    Reply to comment #57 by Holly
    Kristin Berglund Team Diet Doctor
    June 20 2016

    I made this recipe today. Divided the dough into 12 balls and baked in a muffin pan. Took abut 32 minutes.... Ended up with 12 nice sized dinner rolls. Wondering what's the technique for making into hot dog rolls ? Would like to try that!

    Hi Holly!

    http://www.dietdoctor.com/recipes/low-carb-hot-dog-buns

    Enjoy!

  42. 92
    Reply to comment #62 by Ma. Theresa Tauro
    Kristin Berglund Team Diet Doctor
    June 20 2016

    Do you have a video on how to bake the low carb bread? Thanks

    Hi Ma. Theresa Tauro!

    Here's a great video showing Maria Emmerich, creator of the original recipe, baking the bread. Enjoy!

    https://vimeo.com/68001848

  43. 93
    JackieB
    June 20 2016
    I am having a difficult time understanding the need for this much water. The consistency is far from play-doh, very loose!! I am trying my 2nd batch and have lessened the water.
  44. 94
    JackieB
    June 20 2016
    I earlier read a comment that they had replaced the psyllium with ground flax seed and said it worked perfectly. That is what I did, but wonder if that could be part of prob?
  45. 95
    Reply to comment #4 by Jacquie
    Karen Conway
    June 21 2016
    Jacquie mine were exactly the same!! I think the confusion is when he says "while whisking with a hand mixer for about 30 seconds." i thought that meant electric mixer - but i think that's what gives it the air bubbles and rubbery texture - sounds like its best to just gently mix with a fork....
  46. 3 comments removed
  47. 99
    Reply to comment #39 by Elena
    Karen Conway
    June 21 2016
    I definitely recommend these instead: http://thelowcarbreview.blogspot.co.uk/2013/04/swedish-breakfast-buns...
    Replies: #554, #1217
  48. 100
    Chris
    June 22 2016
    Why is this listed as moderate carb? It lists 2g on the pull down

    Also, we have nut allergies at our house, so I substituted the almond flour with sunflower seeds.
    That put it in the 3-4g range, but still pretty low per piece (made 8 total).

    Had to grind them to flour, but that was only 10 seconds and really clean.
    Bake time was a bit more than an hour, and used about 1.5 cups of the flour.

    The outcome was simply fabulous and gives us a usable alternative.

    However, I cannot get my friends to try it as the color of the bread for them was a bit much. :)

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Ratings

5
85%
4
8%
3
3%
2
1%
1
2%
4.7
1
2
3
4
5
2,371 Ratings

Ratings

5
85%
4
8%
3
3%
2
1%
1
2%
4.7
1
2
3
4
5
2,371 Ratings