, 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
The carb count can vary a great deal with different brands of almond flour and psyllium.
Unfortunately there is not a good substitute for psyllium in this recipe.
After shaping into 8 balls I pressed them into sesame seeds and baked them. They were perfect and delicious. I had also added a little more baking powder and some garlic powder to the dough initially.
I will make these often.
If you are not in the US, your tablespoon measuring spoon may not be the same as ours. It is better to go by weight whenever possible.
They came out looking like whole meal rolls and were of a lovely bready consistency - will definitely make again
Darlene - I would test out your baking powder and make sure it still fizzes (google how to test baking powder). Also, if the dough is still sticky, add a bit more almond flour and psyllium husk until it looks like it does in the video. Good luck and let me know how it goes.
Odd thing is the first batch I made were perfect but since then that's not the case.
I did start using egg whites in a carton instead of fresh egg whites do you think maybe that would make a difference.
Thank you for responding.
Much appreciated!
Darlene - I don't really know about the egg whites, but if you are so inclined, test it out with fresh egg whites. Also, have you changed the kind or texture of the almond flour? I used super fine almond flour on my successful batch, then I used hazelnut flour on my second batch (that's all I had). Hazelnut flour batch did not puff up. They are still tasty, BUT, not what I was looking for! Happy baking.
We have not tested this without coconut or almond flour. Rice flour is much too high carb.
Bread flavor and texture. That’s my bread from now on. Thank you
The only change I made was going for "play doh" consistency rather than adding the full cup of water. So, maybe I used 3/4 rather than a full cup. I live at 8,500 feet - but made no adaptations for high altitude cooking.
They baked up high and super soft in the time recommended. And they are wonderful. I've been VLC since 2014 when I got perilously close to pre-diabetes, but have been sorely missing bread slathered in butter every stew season.
They are certainly purple!! I think I'm going to call that a "feature" rather than a "bug," as I will be making them again. And again.
Standard recipe convention calls for large eggs unless otherwise specified.
I've started to use a tbls of instant yeast instead of the baking powder. They taste more like bread than the original recipe.
If you do use baking powder, be sure to sift it to remove the tiny clumps. Nothing worse than biting into one. You can use this recipe for cinnamon roll dough as well as the rolls.
I use 1 Cup of Almond flour and 1/4 Cup of Oat FIBER (not Oat flour). I add a scant tablespoon of Beef Gelatin powder. (0 carbs)
I blend the dry ingredients in a large bowl, add the egg whites ( I use 2/3 cup liquid egg whites) and boiling water and vinegar
--ALL AT ONCE- and quickly mix by hand with a fork. It comes together into a gooey dough in a minute. I use a damp ice cream scoop to measure 6 out onto the parchment, then using damp hand pat /shape . They immediately go into a pre-heated oven.
Takes about 40 minutes. These freeze really well! I make two batches at a time.
What is the shelf life of those buns?
3-5 days in the refrigerator, a couple of months in the freezer.