The keto bread

The keto bread

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4.7
2,370 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.
June 9 2016 recipe by , photo by , nutritional review by in Recipes, Bread

The keto bread

1
2
3
4
5
4.7
2,370 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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What did you think? Please share your thoughts in the comment section below!
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2,712 comments

  1. 101
    Cheryl Campbell
    June 22 2016
    LOVED THESE!! But was horrified when I exported the recipe above straight from Diet Dr to My Fitness Pal and came up with over 12 carbs per serving (I used the 6 servings factor in the recipe)! I omitted the sesame seeds so that brought it down a bit, but nowhere close to 2 carbs listed above. The fiber is 4.4 so brought net carbs down also, but please help me understand why there is this discrepancy. I am so excited about this "bread" possibility but am a little leary of the actual carb count. How did Dr. Diet come up with 2 carbs per serving?

    Thank you!

    Replies: #104, #159
  2. 102
    Chris
    June 22 2016
    I always double check myfitness pal, lose it, etc as the listing vary wildly. (it is maddening)

    I like https://ndb.nal.usda.gov/ndb/search as well as the product label.

    I calculate: 2.9 net carbs with seeds assuming the 6 pieces

    .25 cups of almond flour: Total carbs = 6, fiber = 3, net = 3
    Scaleup: 1.25 cups- 30 f:15 for a net of 15
    Recipe says 6 pieces, so the almond flour contributes 2.5 g grams of carbs
    http://www.bobsredmill.com/almond-meal-flour.html
    Click nutrition

    psyllium husk powder: is 8 g, with 8 g of fiber for 0 net carbs
    http://www.swansonvitamins.com/now-foods-psyllium-husk-whole-vegetari...

    Vinegar lists 0.1 g carb on google
    divide by 6 then 0.02 g

    Baking powder lists 1.3 g
    divide by 6 = 0.22G

    Egg whites: 0.2 (google)
    divide by 6 = 0.03 g

    sesame seeds 1 TBSP 2.1 total, 1.1g fiber for 1 g net
    divide by 6 = 0.17 g

  3. 103
    Nita H
    June 22 2016
    I have been making this bread for a couple of years...since I first saw the recipe on Maria's page. I don't know why some are having problems, as I never have. I'm an experienced cook, age 74, but certainly not a great cook. I was pleased with these rolls from the first batch. This has been my go-to bread from then on.

    I like to form rolls for sub sandwiches....also add different spices and seeds. Gotta have rolls long enough for my sliced pickles. :) I suppose they would work for hotdog buns too. I keep my hands oiled good when forming the rolls

  4. 104
    Reply to comment #101 by Cheryl Campbell
    Chris
    June 22 2016
    I always double check myfitness pal, lose it, etc as the listing vary wildly. (it is maddening)
    I like https://ndb.nal.usda.gov/ndb/search as well as the product label.

    I calculate: 2.9 net carbs with seeds assuming the 6 pieces

    .25 cups of almond flour: Total carbs = 6, fiber = 3, net = 3
    Scaleup: 1.25 cups- 30 f:15 for a net of 15
    Recipe says 6 pieces, so the almond flour contributes 2.5 g grams of carbs
    http://www.bobsredmill.com/almond-meal-flour.html
    Click nutrition

    psyllium husk powder: is 8 g, with 8 g of fiber for 0 net carbs
    http://www.swansonvitamins.com/now-foods-psyllium-husk-whole-vegetari...

    Vinegar lists 0.1 g carb on google
    divide by 6 then 0.02 g

    Baking powder lists 1.3 g
    divide by 6 = 0.22G

    Egg whites: 0.2 (google)
    divide by 6 = 0.03 g

    sesame seeds 1 TBSP 2.1 total, 1.1g fiber for 1 g net
    divide by 6 = 0.17 g

    Dup due to me not seeing the reply to button.

    Reply: #106
  5. 105
    Alien
    June 23 2016
    Are these US or UK tablespoons?
    Reply: #107
  6. 106
    Reply to comment #104 by Chris
    Cheryl Campbell
    June 23 2016
    Thank you so much Chris, for breaking this down. I must admit I haven't gone to that extent of research...again...my thanks! So you feel very comfortable with this bread, prepared exactly as listed in recipe, only netting 2.9 carbs per slice (6 slices)? With the amount of research you have shown, I believe you have convinced me!

    Hand me another piece of bread and butter, please! : ))))

    I always double check myfitness pal, lose it, etc as the listing vary wildly. (it is maddening) I like https://ndb.nal.usda.gov/ndb/search as well as the product label.I calculate: 2.9 net carbs with seeds assuming the 6 pieces.25 cups of almond flour: Total carbs = 6, fiber = 3, net = 3 Scaleup: 1.25 cups- 30 f:15 for a net of 15 Recipe says 6 pieces, so the almond flour contributes 2.5 g grams of carbs http://www.bobsredmill.com/almond-meal-flour.html Click nutritionpsyllium husk powder: is 8 g, with 8 g of fiber for 0 net carbs http://www.swansonvitamins.com/now-foods-psyllium-husk-whole-vegetari...Vinegar lists 0.1 g carb on google divide by 6 then 0.02 gBaking powder lists 1.3 g divide by 6 = 0.22GEgg whites: 0.2 (google) divide by 6 = 0.03 gsesame seeds 1 TBSP 2.1 total, 1.1g fiber for 1 g net divide by 6 = 0.17 gDup due to me not seeing the reply to button.

    Reply: #108
  7. 107
    Reply to comment #105 by Alien
    Peter Biörck Team Diet Doctor
    June 23 2016
    Hi Alien!

    It's US sizes, but in this case it really doesn't matter

    From Wikipedia:
    "The unit of measurement varies by region: a United States tablespoon is approximately 14.7 ml, a United Kingdom tablespoon is exactly 15 ml, and an Australian tablespoon is 20 ml."

    Are these US or UK tablespoons?

  8. 108
    Reply to comment #106 by Cheryl Campbell
    Christopher
    June 24 2016
    yup, I think it is good. However I make it with sunflower seeds instead of almond flour, and that adds 1 carb.

    I wouldn't eat too many of them, as even the small amount of carbs multiplied over a couple pieces will add up if your goal is the 20 g mark. Luckily, the psyllium has a filling effect.

    As for nutritional content, I always try to verify things for myself, as I find much discrepancy or incomplete info on things like loseit, myfitnesspal, calorie king, etc.
    Also read the labels of the items you use, if they are packaged... would *really* suck if you have a brand of almond flour where the manufacturer added something to it that changed the carb amounts.

    Hope your bread turns out great.

  9. 109
    Petula
    June 24 2016
    This bread is by far the best I've had! Thank you, thank you, thank you!
    Bread is so hard to give up. My husband and I have been on this diet since spring, and we've missed our bread. I've tried others, but they were not good at all.
    For those of you having trouble with this, I think the key is to not over mix the dough. Use a fork to lightly mix it. I mixed for 30 sec. I also ended up baking them in a cupcake pan, so I got 8 small buns... Kinda like dinner rolls, so they were cute. I also baked them for 50 mins. They turned out perfect!
    Thank you once again, diet Doctor!
  10. 110
    Fred
    June 25 2016
    Made these twice with different ingredients and they came up very well. Thank you for an awesome recipe. Here is my experience with the recipe:
    - don't assume you need all the water. The key is to achieve play dough consistency so add the water a little at a time than all together.
    - I used almond meal than superfine flour and it turned out more hollow the first time. Delicious to eat though!
    - additives in the almond flour gave it some chemical flavor the second time. I ran out of flour and had to buy what I could get in the store. Either you choose pure almond flour or make it from slivered almonds using the pulse function in your food processor being careful not to pulse too much or you get almond butter.
    - I had added some coconut flour to the dough the second time and the bread rose less than the first time but were closer in comparison to the picture in this recipe - more like English muffins.
    - mix in the beaten egg whites first into the dry mixture and slowly add the water else the egg whites tend to get cooked and I am not sure how that would turn out.
    - I added the vinegar to the water before mixing logically that would allow the vinegar to mix better into the dough.
    - I lowered the temperature to 160 C as my oven is smaller. Still took less time to cook than indicated..

    Diet Doctor Team: could you please write the recipes to make them more "idiot proof"? It's confusing if the recipe steps are not clear on what is to be done for each ingredient. For eg. Do you beat the egg whites or just use them as is? Which goes first water or egg whites or vinegar?

    Reply: #111
  11. 111
    Reply to comment #110 by Fred
    Kristin Berglund Team Diet Doctor
    June 26 2016

    Made these twice with different ingredients and they came up very well. Thank you for an awesome recipe. Here is my experience with the recipe:
    - don't assume you need all the water. The key is to achieve play dough consistency so add the water a little at a time than all together.
    - I used almond meal than superfine flour and it turned out more hollow the first time. Delicious to eat though!
    - additives in the almond flour gave it some chemical flavor the second time. I ran out of flour and had to buy what I could get in the store. Either you choose pure almond flour or make it from slivered almonds using the pulse function in your food processor being careful not to pulse too much or you get almond butter.
    - I had added some coconut flour to the dough the second time and the bread rose less than the first time but were closer in comparison to the picture in this recipe - more like English muffins.
    - mix in the beaten egg whites first into the dry mixture and slowly add the water else the egg whites tend to get cooked and I am not sure how that would turn out.
    - I added the vinegar to the water before mixing logically that would allow the vinegar to mix better into the dough.
    - I lowered the temperature to 160 C as my oven is smaller. Still took less time to cook than indicated..

    Diet Doctor Team: could you please write the recipes to make them more "idiot proof"? It's confusing if the recipe steps are not clear on what is to be done for each ingredient. For eg. Do you beat the egg whites or just use them as is? Which goes first water or egg whites or vinegar?

    Hi Fred!

    Thank you for your feedback! We always try to make our recipes as easy as possible but we will work even harder to make them "fool proof". You're comment is great for trouble shooting and we really appreciate you helping us out.

    All the best!

  12. 112
    Carmen
    June 27 2016
    I made this bread tonight and got 12 servings/ buns (muffin pan). I took 200g of whole almonds and 100g of coconut flour and ground the almonds in my thermomix. The buns are truly fluffy and delicious, very whole bread like . I ate 2 for dinner with serrano ham :-)!
    Next time I will try to add a pinch of bicarbonate of soda to have it rising even more.
  13. 113
    Martha
    June 28 2016
    I wish you could add an easy way to print out and a list of favorites.
    Reply: #116
  14. 114
    Donna
    June 30 2016
    Made these this am. Used all listed ingredients. Mixed it with the bread hook on my stand mixer. Baked in muffin papers. They stuck so next time I will grease the pan instead. Had to cook longer but they came out beautiful.
  15. 115
    Jen
    July 3 2016
    Which brands of psyllium husk powder don't make these purple? =) Because mine have a rather grayish-purpleish color inside. I'm using NOW Foods brand for this first experiment.
    Reply: #117
  16. 116
    Reply to comment #113 by Martha
    Kristin Berglund Team Diet Doctor
    July 8 2016

    I wish you could add an easy way to print out and a list of favorites.

    Hi Martha!

    You can find the print button right above the comments in the same box as the Facebook and Pinterest share buttons. We're working on some sort of favorite list but unfortunately we don't have one yet.

  17. 117
    Reply to comment #115 by Jen
    Chris
    July 9 2016
    I have better luck buying whole psyllium husks and grinding them myself. Can't remember which site I got it from, but it was included as a tip to avoid the purplish color.
  18. 118
    mrgroinucularmunchies
    July 10 2016
    what do you mean by 2g of carb? you sure that's not 2mg? because 2 g is 2000 mg and that's pretty high, nearly a weeks worth requirement of carbs.
  19. 119
    Barbs
    July 11 2016
    I'm making these tonight but I'm a bit confused as somebody in the comments said we shouldn't be using psyllium husk POWDER please tell me this isn't correct as my order from Amazon just arrived and it wasn't cheap with the delivery. £14.00.
  20. 120
    Paul DTS
    July 12 2016
    Has anyone tried "Magic Bread"..?

    I made some last night & it tasted awesome...

    250g Almond Flour
    1 Teaspoon Baking Power
    2 Teaspoons Olive Oil
    2 Eggs

    Mix together in Microwave proof bowl, then 2 minutes in Microwave... the leave to cool...

    5 minutes from start too finish... you can even toast if you want...

  21. 121
    Paul DTS
    July 12 2016
    Has anyone tried "Magic Bread"..?

    I made some last night & it tasted awesome...

    250g Almond Flour
    1 Teaspoon Baking Power
    2 Teaspoons Olive Oil
    2 Eggs

    Mix together in Microwave proof bowl (preferably the shape you want the Bread), then 2 minutes in Microwave... then leave to cool...

    5 minutes from start too finish... you can even toast if you want...

    Reply: #132
  22. 122
    Chris P
    July 14 2016
    I made this twice. Both times it rose high but left air pocket and bottom was doughy. I bought psyllium seed flour. Could this be my problem?
  23. 123
    Debjani Moitra
    July 16 2016
    I tried this recipe as it is and it didn't work out the first time. Probably because the proportions of the ingredients have been changed in this recipe. I saw the original recipe video and changed the proportions and it worked out great. Came out just like a homemade flour bread. So, I will suggest to use 1and half cups of almond flour and two third cup (less than one cup) boiling water, the rest of the ingredients remain the same. If you are able to mold the flour into a shape then the proportions are correct. We have been on the LCHF diet for quite some time now and this bread is the best.
  24. 124
    cydills
    July 18 2016
    Tried these rolls tonight. Mine also were purple. Had to cook for 70 minutes because they seemed doughy on inside. Think I'll try Chris's advise and grind my own psyllium husk , to make a powder. They taste great.
  25. 125
    Ton
    July 18 2016
    These rolls rose beautifully and looked good. But they had a horrible rubbery texture and were not at all appetising. If you want something that's remotely like bread, keep looking. This recipe is just as disappointing as every other fake bread I've tried. Disgusting.
  26. 126
    Jenny
    July 19 2016
    Some people don't have any problems making these but others do. The first time mine were terrible, but I persevered and they are amazing now. Fred got it right when he said add the water slowly. They can't be too wet. We all buy different (brand) ingredients and I think that's where we have the difficulty. Ton, don't give up because when you get it right, these really do taste like bread, they're not disgusting at all.
  27. 127
    Francoise
    July 19 2016
    I baked 6 buns yesterday using the recipe as laid out. They looked like the picture but they were hollow inside with a thick bottom. Tastewise they were very promising so I will try again following some of the advice given in this forum.
  28. 128
    Melissa
    July 21 2016
    I've been making these for a couple of months now and love them. However I find that when I cut them across the middle, that the top half of the bun is hollow. Do you know what I'm doing wrong?

    Thanks

  29. 129
    Tanja
    July 24 2016
    Those buns are fantastic! I made them a couple of years ago after Marias recipe and they turned out hollow und the bottom was rubbery. This time I read trough the comments first and found some helpful tips like using a fork and mixing the vinegar with the water first.
    So off they went into the oven, but they wouldn't rise as I expected, in fact they didn't rise at all. But that was just it, after an hour in the oven they were absolutely perfect! We have two (as far as I know) low-carb-bakeries here in Vienna, but they use gluten or soy flour and their buns and breads don't taste as good as those I made today.
    Thanks a lot for the recipe :-)
  30. 130
    Sherri
    July 26 2016
    Does anyone sell this bread? I've tried making it twice and failed. I ate it anyway- heated and slathered in butter. But I really want it the way it's supposed to be.
  31. 131
    Ton
    July 27 2016
    Thanks Jenny for your encouragement. I think I'd better give the recipe another try. Reading all the comments suggests that people are getting very different results. If I get a better result next time I'll post again.
  32. 132
    Reply to comment #121 by Paul DTS
    Laraine B
    August 4 2016
    Paul's Magic bread.
    I made this just now - August 4th 2016.
    I didn't want to waste too many ingredients if it turned out to be inedible so halved the ingredients.
    Greased a microwave safe dish. Mixed the ingredients together with a fork. Then a little more with my hands. Placed it in the greased dish.
    Cooked it in the microwave on the 'fresh pasta' cook button for 3 minutes.
    It didn't brown, of course, but had an OK texture. Rose a bit.
    I sliced it, toasted and buttered it, then layered sliced red onion, feta cheese and avocado on it with pepper and salt.
    It was fantastic! I can't wait for brekkie tomorrow to have some more. Tomato would be a nice addition. Thanks Paul. So quick and easy! Really worth a try, people.
  33. 133
    Laraine B
    August 7 2016
    Now, today August 7, I made the buns. I read all the other advice carefully , thank you!
    NB. Especially about maybe not needing all the water.
    So I put the egg whites straight into the bowl of dry ingredients, added the vinegar, and stirred with a whisk for about 30 seconds .
    It was obvious that I already had the play dough consistency without adding the water.
    So I didn't! NO WATER WAS ADDED. AT ALL. NOT EVER.
    I formed 3 flat patties, palm size, and 3 small balls / buns, added either sea salt on top or sesame seeds and put them onto a greased rack and into my portable round glass oven which I use for all my cooking. 175 degrees as the recipe says BUT after 15 minutes the patty shapes were cooked. Yes, that's fifteen minutes!
    They hadn't risen, but undeterred I sliced one in half straight away, slathered it in butter, and added sliced red onion, tomato, feta, avocado, salt and pepper. Yum.
    The buns took a little longer. Maybe 18-20 minutes.
    I appreciated the advice about tapping with a spoon to hear the hollow 'cooked' sound.
    The results are great. I prefer the patty shape as the buns are really tiny.
    I was so glad I hadn't added the water like another writer did!
    A very good bread substitute- something to put your favorite topping on. And so easy to make!
    No whipping of the egg whites, just into the mix.
    Next time, as today, I will have the water on hand to add only if needed.
  34. 1 comment removed
  35. 135
    Robert C
    August 10 2016
    In the video she advises weighing all the ingredient to assure a good outcome but the recipes don't give the weights of the ingredients, just the volume measures (eg, 300 ml). Does anyone feel the need to weigh the ingredients first? Thanks
  36. 136
    Tanya
    August 12 2016
    If you have whole psyllium, use a Nutribullet to grind into powder. Use the regular blade not the milling blade. It does a great job of grinding into powder.
  37. 137
    Jeanetta
    August 14 2016
    Where can you buy pysllium husk? Is there a substitute? Also, can Paul's bread be baked in the oven? Thanks!
    Replies: #138, #139
  38. 138
    Reply to comment #137 by Jeanetta
    Dorte Gensky
    August 14 2016
    I have been told, using ground flax seeds should do the trick, as psyllium acts as a very strong laxative, probably not good if away from home,I will try this recipe tonight with the flax and see how it turns out
  39. 139
    Reply to comment #137 by Jeanetta
    Peter Biörck Team Diet Doctor
    August 14 2016
    Hi Jeanetta!

    If you don't find it at your local grocery shops then you can order it from Amazon.

    https://www.amazon.com/Now-Foods-Psyllium-Powder-24-Ounce/dp/B002RWUNYM

    Where can you buy pysllium husk? Is there a substitute? Also, can Paul's bread be baked in the oven? Thanks!

  40. 140
    isabella
    August 17 2016
    I tried so many recipes , but nothing came out as satisfying as these amazing buns . Thank you for the excellent recipe :)

    Greetings from Israel ! :)

  41. 141
    JamieF
    August 18 2016
    I live at higher elevations, so using a little less water and 1 or 1.5 tsp. baking powder prevented over rising and gumminess.
    Nice recipe!
  42. 142
    Judy C.
    August 18 2016
    Can you substitute Some coconut or flaxseed flour?
    Reply: #145
  43. 143
    Judy C.
    August 18 2016
    Ok, I just made this in a loaf pan. I only added 4 Tab ground psyllium husk powder because I was worried about the laxative effect. I only needed 1/2 cup boiling water and added it after I added the eggs on the advice of one of the comments here. I also used chia seeds instead of sesame and it all came out fine. Mine came out purple also (again, glad I read the comments). I couldn't wait to tastes so i sliced it hit and smashed the loaf a little! :) It was good!
    Reply: #622
  44. 144
    Pat
    August 19 2016
    What can I use instead of egg whites?
    Replies: #146, #150
  45. 145
    Reply to comment #142 by Judy C.
    Marijke
    August 20 2016
    I have made these buns multiple times and use coconut flour.
    When you use coconut flour instead of almond flour, you need to use way less. I googled it , so you can find that also. May come in handy in the future.

    Dry ingredients:
    Coconut flour. 120 grams
    Psyllium. 5 Tablespoons
    Baking powder 2 teaspoons
    Salt. 1 teaspoon
    Optional: italian herbs (dry) 2 teaspoons.

    Wet ingredients:
    Eggwhites. 3
    Vinager. 1,5 tablespoon
    Butter/coconutoil 1 tablespoon
    Boiling water. 250 ml

    I found it to be important to sift the coconut flour. It really is worth the extra effort.
    With this recipe also be careful with the boiling water. Don't dump it all in. Give it time to soak it all up. When too dry, add a little bit more. (This last part took some experimenting)

    Good Luck!

  46. 146
    Reply to comment #144 by Pat
    Marijke
    August 20 2016
    I hear people use chiaseeds in stead of eggs.
    I don't know the amounts, but I'm confident you can find it if you ask our good friend Google.
    In the old days I used applesauce, but that's a bit of a no no nowadays ?
  47. 147
    LEISHA MULVEY
    August 21 2016
    BROCCOLI BREAD... Yes this scary green log is Broccoli bread, high in protein, low In Carbs and gluten free, at less than 50 calories a slice this could be a great breakfast alternative or snack. Eat it, toast it, smoother it.
    https://leishamulvey.wordpress.com/2016/08/21/broccoli-bread
  48. 148
    Jillian Dixon
    August 22 2016
    I like the look of the finished bread with nut butter, Leisha ?
  49. 149
    Jillian Dixon
    August 22 2016
    This is such a great thread. I can't wait to try these breads, but as I only started week one yesterday I'm assuming I'll need to wait a while? (Two weeks at least) ?
  50. 150
    Reply to comment #144 by Pat
    Kristin Berglund Team Diet Doctor
    August 22 2016

    What can I use instead of egg whites?

    Hi Pat!

    We haven't tried a substitute for the egg whites but some people use chia or flax seeds, I would also have to recommend Google to find out quantities. Good luck!

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4
8%
3
3%
2
1%
1
2%
4.7
1
2
3
4
5
2,370 Ratings