, 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
Psyllium Husk from "Grape Tree" = Light Brown
But they are still hollow.......
http://divaliciousrecipes.com/2016/05/06/low-carb-flaxseed-psyllium-b...
Would that have been enough to ruin them?
I'm going to try them one more time and hope for better results
When they finished baking for the hour, they felt heavy and dense - no hollow sound - so I put them back. 30 minutes later I took them out. Still not hollow but the tops were spongy feeling. I cut it open once they cooled a bit and it looked like the picture but had almost a wet sheen to it. I toasted one this morning for breakfast and while it toasted fine when i ate it it had a slimy texture in my mouth which was entirely unpleasant. Anyone have any idea what I did wrong? I'm by no means a novice in the kitchen so I'm lost.
As for me, I actually followed Maria's recipe. I used Honeyville Blanched almond flour because, in my experience, finished products are more breadlike than with other brands. I mixed the dry ingredients together first. Then mixed in the egg whites and the vinegar, and then the boiling water after that. I used a full cup because I misread Maria's recipe thinking that's all I needed. After re-reading and seeing that I needed another quarter cup, I checked the dough and thought it looked fine the way it was, so left it alone.
I used a quarter-cup disher (ice cream scoop) to portion out 10 slider-sized rolls. I baked them for 40 minutes (since they were smaller than the recommended size), but even though they sounded a bit hollow, they didn't sound as hollow as regular bread should sound, so I put them back in for another 10 minutes. The hollow sound was much more pronounced, so I took them out. Let them cool for 20 minutes and then cut one open.
I used Now psyllium and, as others have noted, my rolls turned purple. Not a big deal, though. I tasted one plain and it was okay. The psyllium has a strong flavor that I'm not crazy about but it was less noticeable when I buttered the bread. The texture was moist, but not wet. I wouldn't call it gummy, but it was a bit spongy. I have experienced this before when using too much Xanthan gum in a recipe. The sponginess was less noticeable when I used a roll to make an egg sandwich.
I used liquid egg whites instead of separated whole eggs. According to the carton, 3 whites is a half cup, so that's what I used. In retrospect, I think that was too much, and might be the reason for the spongy texture. I'll have to investigate that further.
So, all in all, it's pretty good. I just finished eating one with butter and one in an egg sandwich, so now I'm waiting to see what, if anything, happens in my GI tract. If all goes well, I'll make it again.
the receipt for the roles is different then the one on video
very confusing who uses ml
be a warning with the receipe.
Anyway, these taste surprisingly true to bread. I was a bit astonished actually!
Hi Jacqui!
So sorry this recipe didn't work out for you. Some brands of ground psyllium husk powder tend to color the bread. I would really appreciate it if you could let us know what brand you used. Thank you!
I have the results of long cooking time, high top with very open Center and a goopy mess at the bottom of the roll.
Flourless bread relies on very explicit chemistry which in my opinion requires a little bit more education to the bakers about sourcing the appropriate ingredients. I would highly suggest either adding a section regarding ingredients or spelling it out better in the recipe. This is especially true for those who do not bake very frequently and are attempting this, as I am, as a way to substitute for store-bought items.
I rarely attempt gluten-free low-carb recipes because I consider it to be Advanced baking and I didn't even do basic baking. I would be surprised if I am alone in this situation with people coming to low-carb eating.
Can anyone suggest how to stop the buns from being hollow?
Thanks
I put mine in a muffin top pan and so get 12 smaller buns. But no matter how I figure it on two different sites, it comes up to 7 carbs per toll at 12 servings, or 14 carbs per roll at 6 servings you suggest it makes. I need you to tell me how you are coming up with your carb count or this needs to come off our menu. This is more carbs than a slice of the bread I can get...I'm confused if it is a misrepresentation, why?
Uuuuurgh