, 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
Im doing this in aluminium cupcake pans. To prevent the buns to stick in the pan im putting a few drops of olive oil in each cup and sprinkle sesame seeds before putting the bun in and then some olive oil on top of the bun to get the top sesame seeds to stay in place.
Also works as pizza foundation, just press it as thin as possible and bake for 40 mins before tomato, cheese etc.
Thanks DD for all fantastic recipes
Thank you for letting us know about the broken link. We do not suggest a specific brand, but we recommend making sure the ingredients are only psyllium, as some are orange flavored and sweetened.
Thank you for the recipe x
To make a loaf, double all the quantities and line your loaf pan with baking paper. Only add boiling water until the mixture looks like slightly soft play dough, then pour it in the loaf pan and leave it to stand for 15 minutes before baking. 75 minutes does it in my oven. Then when you get it out, don't cut it right away - get it out of the tin and leave it to cool on a rack. That seems to solve the dampness inside the loaf. We slice it and then freeze the slices in pairs in ziploc freezer bags - so you can grab a sandwich-worth out of the freezer when you're hungry.
Try toasting this bread before eating it - we find the texture and flavour is much improved.
Anyone having issues should read back through the comments or check out the Troubleshooting link. Psyllium absorbs liquid so you can manage the wetness of your dough by adding a little more - but before you do, let it stand to see if the issue resolves itself. Seeds of any kind are a good addition. So are dried herbs.
I've made these and it can be really tricky to determine when they are done. They must bake at least as long as the recipe suggests and will have a "hollow" sound when you tap them once they are fully cooked.
Thank you so very much to everyone who helped to bring this to us.
I am having the same problem. Read somewhere that the psyllium husk should powdered and noticed that I bought Whole, so I threw recipe amount into my little food processor. That helped somewhat. Like you, I seek more advice on this problem.
Thanks
These will keep well in the refrigerator for 3-5 days.
I used to eat a lot of bread and miss it most of all so many thanks Maria - just what I've been looking for!