, 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 may find this troubleshooting tip helpful.
Troubleshooting
Do your buns end up with a slightly purple color? That can happen with some brands of psyllium husk. Try with another brand, like this one.1 For more information, check out our low-carb baking guide.
It is likely the psyllium. Check out the Troubleshooting tip under the recipe.
I am trying them right now with Ground flax seed instead of the psyllium husk; also added a bit of brewers yeast (as others have - so funny - we all seem to be on the same page...). Before I read any of the comments, I also found that the 'dough' was more like a pancake batter and thought woah! maybe the boiling water needed to be cooled down...anyway, I added another cup of almond flour and one more beaten egg white - for a slightly doughier dough.
Then I decided to put them into muffin tins because I figured they would more than likely spread as is. I brushed them with a bit of olive oil and topped with poppy seeds and 'dash' ( a mixture of seeds and spices).
My guess is that they will have to bake for about 30-40 minutes.
I am hoping they will turn out alright. I also let the 'dough' sit about 10-15 minutes before I put them in the oven - and later read also that someone else did that when making like break in a loaf pan. They do seem to be 'rising' somewhat ...so we will see what becomes of them....
Hmm, maybe the ingredients are not mixing well? Be sure everything is blended well before adding the boiling water.
They should not look doughy. Make sure they have hollow sound when you tap on the bottom. They may need to cook longer. Yes, they do best when allowed to rest. You can slice and toast them when ready to serve.
Things I would do different next time: weigh the almond four (even though it turned out great both times - but I did this with the Keto Sesame Bread recently and it improved end result), add seasonings (fresh garlic).
Yes, these buns can be frozen. You can easily toast them after defrosting.
Sometimes over mixing can cause that problem.
We bought the recommended "Now" brand, but the result was purple. They still taste great!
Prior, I had used whole psyllium husk. They tasted great but didn't rise (and I could only use about 1/2 of the recommended boiling water). These ("Now psyllium husk powder") taste great, rose to 2x original size...but purple.
Thanks in advance for the guidance!
Jeff
If you're using the Now brand and still have purple, check for aluminum in your baking powder.
Recipe are tested using large eggs, in this case just the egg whites.
We have not tested the recipe in a loaf pan. You would need to extend the baking time and may need to cover to keep the top from over-browning.
When you click the Nutrition+ tab under the list of ingredients, you can see the amount of fiber. You can add the fiber + net carbs to get the total carb count of the dish.
Apple cider vinegar is slightly more acidic, but it should be fine. How did they turn out?
That hasn't been tested, but you could give it a try if you want! I would start with a very small amount.
Over mixing can sometime cause that problem.
No, this wouldn't work because yeast needs sugar to activate. Be sure you're not over mixing the dough.
Thank you for your feedback! I am glad you enjoyed the recipe.
OMG, delicious!! By far the best Keto bread I’ve made. I’m a total believer!! Thank you for this recipe!!
I hope you enjoyed them! We have not tested this recipe with flax or nutritional yeast.