, 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
You have to base cooking time on your oven. At my partner's house, I have to cook mine the full 60 minutes to come out right. My oven at home is slightly different.
Per Cheri's results, I did 5 tbsp golden flaxseed meal and 2 tbsp psyllium powder. Delicious and not hollow like my first batch. The color was much lighter also. I used NOW psyllium and my first batch was pretty purple.
I should start off noting that when I did the buns and when I did the loaf, I used 2 whole eggs per recipe instead of using the 3 egg whites as the original recipe calls for. Doing so may change the fat amounts some, but it didn’t change the net carbs at all, naturally. For easy calculations, I use the Keto App... you can put in the ingredients and the number of servings the recipe makes, and the app will count all the carbs, net carbs, fat, and protein for you. With all that said, on to my notes about the loaf.
First, I doubled the recipe and I would recommend doing so if you want to make a loaf, otherwise the dough won’t come close to filling your bread pan.
Second, when I did a single-batch I was using my food processor with the dough blade on it to mix the ingredients, including adding the boiling water. If you double the recipe, I highly recommend using a stand mixer. The double-batch dough is too heavy and too bulky for the food processor to be able to handle well. I also feel that if you used an electric hand-mixer the dough may be pushing the limits of the mixer’s abilities.... if you HAVE to use a hand-mixer, I would recommend doing smaller “batches” and combining dough balls at the end before putting them in the bread pan. I have not tried that, but it seems logical to me. Preferably you have a stand mixer available so you can avoid all the extra grief.
Third, when I had made the buns and greased a sheet pan before placing the dough on it to cook, I was using my regular cooking spray, but I found that the excess sprayed oil would kind of burn. It never affected the buns, but it made for cleaning the sheet pan a pain. So when I made the loaf, I used parchment paper instead. I didn’t even lightly grease the paper, I just cut two strips so that they would fit fully up the sides and across the bottom, in both directions. The crust came out perfect and it was a TON easier to lift the bread out of the pan to cool on a rack afterwards, not to mention the super easy clean up!
Fourth and finally, I cooked my loaf for an hour and a half in total. I have an electric stove/oven, so I checked with a toothpick inserted in the center at about an hour and twenty minutes, but it wasn’t quite done. I put it back in the oven for another ten minutes and it was perfect. The outside did not brown excessively, but the inside was comepletely done, not wet at all, all the way through.
This makes a pretty heavy and dense bread, as you might expect given that there is no yeast in it, but it is by far the most bread-like of any Keto-bread recipe I’ve tried so far. I even gave it to a non-Keto person and they thought it was a whole wheat bread that was just denser than you get in the stores.
Good luck!
This can happen if the dough is over mixed.
Yes. Keto baked goods do not have preservatives and should be kept in the refrigerator.
Totally agree! Something wrong indeed ! Way too much water! I added 1/4 cup coconut flour and still had to pour the mixture into a loaf pan - tastes yummy but I thought that these recipes had been tried and tested !
Thanks.
Yes, as long as they are the egg whites and not the egg substitute.
I flatten balls of dough in my palms and they come out like a hamburger bun or roll long logs and boom, hot dog buns! Feels like the real think! Plus I get the much needed fiber! Thank you for this recipe!
I have just made them and they turned out exactly as it was in the picture. Just perfect crust and fluffy and soft inside. I have dressed them with black nigella and sesame seeds.
I have cooked it for 50 minutes and rested in the oven, lid closed, for further 10 minutes in a fan forced oven at 175c.
I have not used a mixer and instead slight mixed it with a large wooden spoon until all mixed.
Just had two of them with a big block of butter while hot and a cup of earl grey tea. Delicious.
I recommend to try again and enjoy your almost carb free rolls. Good luck next time.
2 and 1/2 cups Almond flour
1- Tbps Psyllium husk powder
4 tsp baking powder
2 tsp salt
4 tsps cider vinegar
180 ml liquid egg whites
360 ml hot water (added as the last ingredient)
There is not a good substitute option for the psyllium in this recipe.
It works in SOME recipes but not all. Unfortunately there is not a good sub for the psyllium in this recipe.
For making 6 buns you use about 120 grams of almond flour and that’s about 22 grams of carbohydrates...
Different brands of almond flour seem to have different amounts of carbs and fiber. Look for the lowest carb brand you can find.
The purple is from the psyllium (still safe to eat!) and the hollow bun can happen if you overmix the dough.