, 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
Can you help me please?
Thank youuu
If they are hollow that usually means the dough has been over mixed.
Couldn’t eat them.
The recipe has not been tested by our team using eggs rather than egg whites. However, there have been reports of others having success with the substitution.
I will try tomorrow again =)
So far the best keto bread!
Be sure to read the label carefully on the Metamucil as many versions of their product contain sugar or maltodextrin.
1) I use Costco's Psyllium Fiber - which is orange-flavored - and to my surprise, it works great! The orange flavor is not overpowering at all in the final product
2) I make two batches and form them in a cupcake mold so they turn out as muffins instead - great for 12 muffins - i eat 1-2 a day, so that lasts me a week!
3) From the leftover egg yolks, I use part of the yolks as an egg wash on the top of the muffins to help with browning and to help with the seasoning to stick.
4) I am a fan of savory over sweet - I use Trader Joe's Everything But the Bagel seasoning, which is GF, to top the muffins, and that helps with the bagel taste I miss.
So glad you enjoyed them! :)
They came out looking perfect until I cut it open. Inside they are hollow with all of the 'bread' kinda stuck at the bottom.
Did I mix too much?
You may want to double-check your psyllium to be sure it is psyllium husk powder (very fine) and not simply psyllium husk which will be larger and take longer to absorb moisture.
Overmixing tends to result in hollow rolls.
The recipe calls for cider vinegar. It doesn't call for a lot, but white vinegar or other forms may affect the taste and texture of the finished product.
Perhaps cooking them longer, and then allow them to cool on their own. They will finish setting the bake on the inside when you do that. You can slice and toast the rolls when ready to serve.
It may be the brand of psyllium you're using or the reaction of that brand of psyllium with the white wine vinegar. Check out our guide to using psyllium for more information. https://www.dietdoctor.com/low-carb/guides/psyllium-husk
Yes, these should rise. If yours did not, you may want to check the expiration date of your baking powder.
The size of the rolls can sometimes affect baking time. A good way to tell if they're done, is by tapping the bottom of the buns. If you hear a hollow sound, they should be good to go!
3 tips....1. I mixed it with a fork & then divided the dough into the 6 rolls as it suggests then I pressed them firmly together like a snowball as I formed them. This helps the inside texture. 2. Bake on your lowest rack...it makes a difference if you have a conventional oven. 3. Season with " Everything Bagel " seasoning from Trader Joes. Delish. =)
Great! Thanks for the tips!
Yes, the purple color can happen with some brands of psyllium husk.
It looks a little funny, but it doesn't affect the flavor! :)
I have not tried it using a whole egg. Adding the yolk to an omelet, making ice cream or custard are great ways to make use of the yolks.
You may want to double-check your psyllium to be sure it is psyllium husk powder (very fine) and not simply psyllium husk.
Sounds like it may have been overmixed. I am sorry they didn't turn out for you.
That sounds like they may not have been completely done when you took them out.