, 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
What do I need to change?
Check the ingredients in your baking powder!
Any brand that is 100% psyllium is fine.
The psyllium seems to vary from batch to batch even within the same brand. Some people have good luck with Now Naturals or Konsyl but I do not know if they are organic or not.
I'm a Keto Virgin, I bought some keto ingredients to experiment with and get a kick start. Could anybody give me soms tips?
-Psyllium husk is largely composed of carbohydrates (85%), with the remainder consisting of fats, plant ash, and protein
If this info is correct then how is this psyllium husk acceptable to use when its mostly carbs? I'm super new to the Keto lifestyle and it's all still very complicated to me so I'm just trying to get all the tips and help I can get.
May try to add a yeast flavour...that’s what I miss most.
Any suggestions, anyone try to add yeast just as a flavour? If not they are pretty good, especially after having really nothing for,years.
Thanks
This recipe is designed to rise. It won't make a good flatbread. We do have a flatbread recipe though!
https://www.dietdoctor.com/recipes/mediterranean-keto-flatbread
This means that when you're trying to determine the carbohydrate count of a particular food, you get to subtract the amount of fiber from the amount of carbohydrates. What remains is the 'net carbohydrate' count.
No, it is a unique ingredient.
I just made my first batch last night and the result was amazing and I am not even good at baking!! As some people have mentioned, the inside came out little soggy but toasting it solves the problem.
So my question is ..can I get more creative?? Like adding kalamata olives or rosemary? Would it change the consistency of the dough?
Thanks again!
Yuck
First off I had to bake them for an extra 20 minutes and then still the inside was a gluey sticky ball
I think what happens is when you add the boiling water you cook the psyllium like porridge then when you bake it you get porridge balls.
I use 180ml water and 130ml egg whites and bake them for 40 min.