, 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
I did all my measurements by weight, with the exception of the liquids. The only substitute I made was where the recipe called for cider vinegar. I don't have any, so I subbed in red wine vinegar. Seems to still have worked, but I'd give it a go with the cider vinegar next time.
The buns have a color of whole wheat break, but the texture, taste and bite of it is quite a bit different than flour bread. It isn't BAD, just different. The buns definitely taste better being eaten with something else instead of just on its own.
Apart from the taste the texture was great ! I’m so disappointed as I was so looking forward to having’ bread and butter...
This recipe calls for baking powder, not baking soda. The two are not interchangeable in recipes. There is nothing about baking powder that makes it not keto friendly.
You can read our guide to psyllium here, including substitution options.
https://www.dietdoctor.com/low-carb/guides/psyllium-husk
I did follow directions to a tee.
From the troubleshooting section above.
Troubleshooting
Do your buns end up with a slightly purple color? That can happen with some brands of psyllium husk. Try with another brand, like this one.1 For more information, check out our low-carb baking guide.
Love the texture and taste of this bun.
Some tweaks I made:
Made 2/3 of the recipe, meaning I did recipe for 4 servings instead of 6servings.
Used equal gram amounts of WHOLE psyllium husks instead of powder.
Added cheese and garlic powder
Used a 2.375×4×8.25 inch loaf pan.
Here are pictures of my loaf and the exact measurements I used:
https://drive.google.com/folderview?id=1HnliGaIfLyTELOy4gvhqUVXpYTAnqRqu
I followed the instructions exactly as mentioned, except the baking time, which I did for 70minutes instead of 50-60min.
https://youtu.be/OHJdHPKAMXg
DO NOT MAKE A LOAF FROM THIS RECIPE!
What's the secret? Less water? Whole eggs?
Different brands of almond flour and psyllium may have different amounts of carbs and fiber. Try to compare brands to find the lowest carb options.
No, that is not necessary.
Always perfect ❤️
Net carbs = 2g; Total carbs = 8g
Hi Lorraine... are you following instructions exactly? What happens when you make your bread? This isn't bragging, but I've made this about 8 times now and never had a bad batch. What are your results so that maybe I or someone can help?
Hi Denise - how long are you cooking for? What type of heat is it for your oven; convection, gas, electric? Is it a full-size oven that heats from the bottom or top?