, 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
Found that the psyllium makes the unpleasant gooey feeling, wondering if flaxseed will work?
Also beat the egg to meringue before mixing in to try and lighten.
I just wish to share that all the keto breads are excellent and have not had any problems, they turn out super, mind you I follow the recipe right to the last word, with the exception, as Almond flour is very expensive here on Island of Mallorca, so I simply buy two 200g packets of natural unsalted almions blitz them into flour and I use these when making this bread, and blitzing ones own almonds is much cheaper also and more natural.
These Rolls are just amazing, and turn out perfect every time. Today, I made a double batch ensuring I used exactly the same ingredients, and instead of making rolls, I made an oblong shape and put it into a bread tin i.e. I put oven paper inside he bread tin placed the dough and cooked for 60mins. I turned oven off and let cook in oven. I cut into 20 thickish slices and placed in freezer.
The loaf came out wonderful too.
Little tricks of the trade that may help if having problems....
Did you know if one uses Baking powder more than 6 months old it looses its working power, so check your dates of baking powder.
Also, my personal addition to the preparation. After the water has boiled I let it stand just to be off the boil it seems to make the dough more solid, also, I add the egg whites at the very last moment as this stops eggy taste, I note above some comments tasted eggy.
Many may use a mixer, I am from the old school, I simply use a wooden spoon and hand, and truly it is just like real bread, no bubbles inside, bottom is well cooked and not soggy, the outer crust all over is crispy and inner is solid and firm, infact, I took photos and sent if to my friends, as I could believe how great it turned out.
So thank you diet doctor for another great recipe, its great to think when wants to eat now and again bread not feel guilty as such low carb to enjoy with a great vintage cheddar and good glass of red vino.
Is it ok to keep the dough in the fridge for one day? Beacuse I like them freshly baked so maybe I would like to bake them in two or three batches throughout two days...
You can freeze them wonderfully, just take when when required pop the bread rolls into hot oven for 5 mins, and just liked freshly baked.
Doing one big batch just double he quantities works well and saves time and cooking expenses.
Making the dough into a normal bread, freezes the same. Just let it cool completely, then slice it to the thickness desired, I prefer on the thick side, as goes well in the toaster. You get about 16 slices thick and 20 less thick up to you.
I find the 0 carbs pysillium husks have not taste compared to the husks that have carbs some even 34g Yes, exactly, so be super careful to ensure you always choose the 0 carb husk which are normally more rustic.
Hope this helps, agree wonderful recipe and mine turn out great always.
You will want to run them through a blender or coffee grinder to make them into a powder.
Mine turned out just fine. After 60 minutes I turned the oven off and let the breads there for 10 more minutes. Then I took them out and put in a cooling rack. I believe this solves the gooey inside issue, because the first time I cut one of them (after the first 60 minutes in the oven) open it was a little bit gooey. Also I think I put in more water than I should, next time I'll weight the water to guarantee and I believe it will be perfect!
I believe the metric conversion on this recipe is wrong. I have used half the water and added two table spoons of protein powder and the buns came out like in the pictures. I have also read comments saying adding coconut flour helped, which absorbs a lot of moisture, again making me believe there is way too much water used in the metric conversion.
tldr;
if you have hollow buns, half the water, add a bit more flour or protein
Holes in baking are caused by the release of carbon dioxide (CO2) during the baking process. In this recipe, the CO2 is released when the baking powder reacts with the water and also the ACW.
Buns hollow on top are from too much CO2 being released. Try reducing or leaving out the ACW. I tried that and the buns came out perfectly. (The ACW speeds up the release of CO2).
Also, not all baking powders are equal. In some areas, there are standards that dictate how much CO2 a baking powder must release (seriously, I'm not kidding about this...). If you remove the ACW and are still having problems, try reducing the amount of baking powder in 1/4 tsp. amounts.
DON'T mix the psyllium husk powder with the hot water first, it just creates a hot, thick goop that you will have to throw out.
Do put the salt in the hot water and then boil it in the microwave. Then add it to the mixed, dry ingredients.
I'd like to try this because the psyllium tends to give the buns an "off taste" so to speak, and I've been told that Acacia powder doesn't have that problem.
A recipe on Amazon for the psyllium husk powder has the identical recipe but included coconut oil. I will try that the next time I make the buns (not loaf). I believe it was 1/4 c.
I added only 3/4 cup water because of some of the comments and they came out PERFECT!
Use wet hands when making rolls and brush with water also. Cook for an hour no bubble in the top.
This recipe was designed to make buns, not a loaf. For a loaf of bread, try this instead...
https://www.dietdoctor.com/recipes/golden-keto-sesame-bread
I eat vegan plant based diet so I tried this without the eggs but instead added some baking coconut oil which seemed to do the job. The bread wasn't as fluffy as the the eggs variant but they were delicious and under 2g per bread. I eat them with olives! Thanks for the recipe.
Second attempt was successful: bake at 160C for 2 h. Beautifil rise, no hollow top.
There’s a second one in the oven for a friend who started lchf.
I found if you add a drop or two of sesame oil to the mix it gives it a bun like taste. I use the recipe for sandwiches sliders and was great for holidays noone even knew, they thought I made whole wheat rolls for dinner.
I have made these the other day and something bad must have happened or I didn't do something right because they went purple and were crunchy like they had sand in them. I mixed the water and cider vinegar together then added the egg whites. Before going into the oven it looked like a nice normal dough colour. I also used the psyllium husk which I have never used before. Has this happened to anyone else? Any guidance would be great thank you :)
Regards Natalie
An internet search should get you information on how to make the conversion from standard oven to convection oven, but these have not been tested at convection settings.