, 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
It worked great when the water was lessened.
This is the recipe from Maria Emmerich website which has almost the same amount of water but much more of the other ingredients.
3 cup blanched almond flour (10 oz)
10 TBS psyllium husk powder (no substitutes) (90 grams) (must be a fine powder, measure weight to be sure) (I use Jay Robb whole husk psyllium ground in a blender until half its original volume, other psyllium may not have the same results)
4 tsp baking powder
1 tsp Celtic sea salt
5 TBS apple cider vinegar (2 oz)
6 egg whites (7 oz)
1 1/2 cup BOILING water (12 oz)
Of those, only coconut flour is keto friendly. The others are too high carb and not recommended. Coconut flour absorbs much more moisture than almond flour so there isn't a great sub for it in this recipe.
Keto baked goods generally last 3-5 days in the refrigerator.
I did everything by the recipe with the help of a scale using metric measurements.
Buns were so tasty and soft. Everyone in the family was amazed by them. I really didn’t believe that I would find a good keto bread or buns. Thank you for this recipe.
We have not tested this as a loaf.
A little garlic powder takes the taste of the husk away I found.
All of our recipes show the carbs and nutrition information per serving.
Check out the Troubleshooting section under the recipe.
1. Almond flour or almond meal is fine. I use 2 cups.
2. I had been faithfully using psyllium husk powder (5 Tablespoons) for almost a year when suddenly my buns started coming out purple.
I then switched to "NOW" whole psyllium husk. My purple color went away.
3. Just now, my psyllium husk started sporting a small warning: "can expose you to cancer causing agents..." So, I switched to Oat Fiber which I thought I could substitute 1:1. I then added the rest of the ingredients (minus the vinegar):
3 egg whites, 5 tbl. psyllium husk, 2 tsp. baking powder, and 1 tsp. salt. Problem was I should have adjusted the water (1 cup), the oat flour does not seem to have the same binding effect as the psyllium husk. My dough would not bind. I am going to add more almond flour and see what happens.
350 for 50 min in my oven. They turned out great and were not purple maybe because of the flax seed cutting some of the psyllium.
I am making these regularly. We’ve used them for sausage egg and cheese, ham/ turkey and cheese, BLT’s, made them bigger for philly cheese steak. Play with adding different seasonings.
I want to try these tomorrow but don't have any baking powder. I've read that you can use sparkling water as an alternative but if it's boiled it will lose the bubbles.
The water has to be boiling or very hot to properly absorb the psyllium husk. Sparkling water would not be a good substitute in this recipe.
Appreciate your response
If they are going to be eaten the same day you bake them they do not need to be refrigerated.
The full nutrition breakdown is listed in the Nutrition+ tab under the list of ingredients.