, 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
We recommend keeping keto baked goods in the refrigerator as there are no preservatives.
Standard food safety practices state that breads baked with no preservatives can safely be stored in a refrigerator for 2 - 3 weeks. https://extension.colostate.edu/topic-areas/nutrition-food-safety-hea...
Most people do not consume large amounts of nuts or almond flour. It can be balanced by making sure to incorporate more Omega 3s as well.
It's generally best to just keep to one serving at a time.
The yeast won't cause a rise as there is no sugar to activate it.
I have followed the recipe to a tee.
Maybe it’s because Ilikve at 2200 feet elevation or its winter here but I am tired of throwing out my almond flour it is not cheap!
If you want a loaf of bread, try this recipe instead - https://www.dietdoctor.com/recipes/golden-keto-sesame-bread
Yes, baking at altitude can require adjustments. You may need to increase the baking temperature.
Hope they taste as good as they look! Thank you!
It can be very simple! You can sign up for our free two week challenge with a meal plan and recipes here - https://www.dietdoctor.com/low-carb/get-started
It has to do with the psyllium. You can read more in the Troubleshooting section above.
Flaxseed, also known as linseed, comes from the flax plant and is used in food and in medicine, primarily as a laxative. Like psyllium, flax is able to add bulk to stool, making it effective for treating constipation. According to the University of Maryland Medical Center, eating flax can raise good cholesterol and lower bad cholesterol. Flaxseed has also been studied for its role in preventing heart disease, certain types of cancer and menopause symptoms. The medical center recommends that adults take 1 tablespoon of flax two to three times daily.
Glucomannan, in Small Doses
Glucomannan is used in foods as a thickening agent, due to its ability to expand. Glucomannan can swell up to 17 times its original size when immersed in water, making it ideal for moving waste through the intestine. For this reason, glucomannan can be taken in smaller doses than other fiber supplements, such as psyllium. Glucomannan has also shown efficacy in promoting weight loss, improving cholesterol and lowering blood pressure. Most studies using glucomannan used 3 to 5 grams daily, divided in doses before meals.
Methylcellulose Fiber
Methylcellulose is another type of fiber that works by creating bulk in the stool. According to WebMD, methylcellulose can also make stool easier to pass by increasing the amount of water in it. You should always take methylcellulose with a full 8-ounce glass of water to avoid choking. Like psyllium, methylcellulose can become very thick if left in water too long, so it should be consumed immediately after water is added.
For me the rolls are still "wet" inside - the outer layer is crispy and nice, but inside is still raw. What could be the reason? :(
Anyone? Thanks for any hint
Our carb count is the net carbs. You can click the Nutrition + tab under the list of ingredients to get the fiber if you track total carbs.
I am having the same problem. Hot out of the oven they were great. Now that they are cool, it's like there's sand in them.
We have not tested this recipe on convection settings.
That should be fine.