, 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
This is what I did:
I Googled the recipe and educated myself.
Read the recipe page on Maria Emmerich's site. She's the creator of the recipe.
Then I discovered Sam at keto.sam.iam (YouTube and Instagram) and took her advice.
I read this Diet Dr page thoroughly.
and then I applied my own common sense and logic.
The best tip I got was from Sam. She lets the rolls COMPLETELY cool down before cutting into them. Otherwise, the center is goop(uncooked) and/or "holey". Out of the oven, I placed them on a rack and left 'em alone for 45 minutes.
In my reading I also found out that BobsRed Mill almond flour is not the best choice for baked keto goods. It is a high quality brand, but for some reason many vloggers/blogger have trouble.
I use cheapo Walmart almond FLOUR. I just sift it before I use it in any recipe. Works fine for me. Takes an extra 1-2 minutes. The more expensive finer grain Almond flours are out of my budget.
I did not substitute ANYTHING. No almond meal, no chia, no flax, no yolk, no coconut flour, no metamucil, no honey, no potatoes, no pasta, no tomato sauce, no maltitol...well, you know.
Add the BOILING water to the unmixed ingredients and have your hand blender (I used an immersion blender) handy and mix just to combine. I blended on LOW for about 45 seconds. Do NOT use a Kitchen Aid type mixer or a Vitamix/Ninja/Nutribullet type of blender - too much friction and you deflate the batter.
Work rather quickly to form the rolls. Do NOT press them down. Do NOT "knead" the dough as you would for wheat flour.
Don't wait, put them in the preheated oven immediately.
I cooked them on a cookie sheet with a silicone mat. They were in the oven for 55 minutes exactly. They were perfect in my opinion.
This has been my experience, and keep in mind that ymmv.
keto on
Try it - makes a difference :-)
I my case, a TBS of psyllium husk powder is 9-10 gms. DietDoctor calculates 8 gms per TBS. Multiply by 5, and you get a big difference. The correct weight of psyllium husk powder made all the difference. No more hollow buns.
And I agree with Kris: "let the rolls COMPLETELY cool down before cutting into them". It solves the goopy center problem.I suggest you add the difference in psyllium husk powder.
May I suggest that Team DietDoctor add the differing weights of psyllium husk powder the troubleshooting comments?
I will weight the physlium to see if that makes for a light bun. But I'm also happy to toast for a nuttier bun :-)
Just add a little bit(small tip if teaspoon)
But overall it’s not bad.
You have to remember cannot taste the same like regular bread.
Hope this will make difference next time you will try to bake this bread again.
I am a big carb lover and have always struggled trying to find a Keto friendly alternative!
I made them tonight exactly as instructed and they are just perfect!! Fluffy but dense, just PEERRFFEECCTT they taste amazing, consistency is exactly like bread, presentation is great even if they’re a little purple! 😂
Thank you thank you thank you! These will definately be a regular go to for me!!!
Has anyone made this as a loaf to slice instead of buns???
I think most people in this forum talk about keto buns not bread. Try to bake keto buns and I am sure your husband will love it.
It's Keto bread.
When I started keto, I had a difficult time baking the keto way. I had many hits and misses. Keep trying recipes and you will improve your results. Thats the way it happens for me. I ended up making some really craptastic things the first several times. I made a "focaccia" bread that was very popular, but I just could not get it right.
You will find your favorite recipes eventually, it just takes a lot of Googling, reading and experimenting.
Think of the bread as a vehicle for all the deliciousness that you can put between a sliced roll. Yeah, the bread can be kind of bland (I add some seasonings to the batter), but all the flavor is in what you put with it.
I imagine a "dinner roll" with just some butter would be rather unsatisfying and boring.
Thanks.
Unfortunately I am not familiar with that issue. I am not sure what could have caused it.
All keto baked goods should be stored in the refrigerator as they have no preservatives.
I may try to make to oopsie bread though before i give up all hope
I do agree that the psyllium (depending on the brand) can give it a different texture. And almond flours can vary severely from brand to brand. Baking powder can have a strong taste if too much was put in, but other than that, the recipe itself has no ingredient in it that has a strong flavor to begin with. The bread should come out more like a blank vessel than with an intense flavor.
That's so interesting you guys didn't like this. I wonder if your almond flour was rancid? What did they taste like? My partner is really REALLY picky and he liked these. These buns do have a taste slightly like a sourdough though. Maybe you used too much apple cider vinegar?
That's so interesting you guys didn't like this. I wonder if your almond flour was rancid? What did they taste like? My partner is really REALLY picky and he liked these. These buns do have a taste slightly like a sourdough though. Maybe you used too much apple cider vinegar?
It could also be the psyllium husk... I find sometimes the smell/taste can be VERY mushroomy.
Sorry, I'm not doing so well with posting of comments todya... I might've duplicated certain comments
These are not designed to stay flat, they are designed to rise into buns. We do have a flatbread recipe though!
https://www.dietdoctor.com/recipes/mediterranean-keto-flatbread