, 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
It is best to store them in the refrigerator, especially if you live in a hot/humid climate.
The most likely culprits are if you used almond meal instead of almond flour, or if your psyllium didn't dissolve completely.
Thank you.
Great! So glad you love the recipe!
Would it be possible to make a loaf using this method instead of the rolls? Has anyone tried?
Thanks.
I store them in a bag in the refrigerator.
We have not tested this as a loaf. It may work, but you will likely need to cover the top to keep it from over browning during the extended bake timer required to cook it through.
Yes, these can be frozen and thawed and then toasted and enjoyed.
Excellent suggestions, Dawn!
can anyone help
Check out the Troubleshooting information above.
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. For more information, check out our low-carb baking guide.
You can toggle to Metric measures using the buttons above the list of ingredients.
300 ml (150 g) almond flour
The measurements work out to be 100g almond flour, 60g of husk when I measured out cup sizes. Could this be why mine came out gory?
I had them in the oven for 55 minutes
I'm sorry these didn't turn out well for you. Cup sizes may vary in different countries. If you usually use metric measurements, I recommend following the measurements by weight for the greatest accuracy.
We haven't tested this recipe with linseed, but it would likely be a different ratio and a different taste. If you don't like almond flour, you could 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.
So sorry! Sometimes over mixing the dough can cause that to happen.
These rolls won't rise very much as the only leavening agent is the baking powder. You may check the date on your baking powder.
Egg whites are used as a leavening agent in this recipe.
How's that possible? 🤔
The dough comes together as it bakes. It melts slightly and then bakes.
Yes, definitely.
There are no preservatives, so the rolls should be stored in the refrigerator to prevent mold.
Found the recipe that works for me!
Now, I want to make my bread more airy.
Any tips?
Maybe some more baking powder?
Also, is there any good recipe for yeast bread?
Thanx DD
Once baked, no cracks!
Any tips to make it more airy?
Thanx in advance
"Airy" is difficult to achieve without gluten. If you mix these a little more, the holes may get bigger but if you overmix them they may end up hollow.
Make sure they sound hollow when you tap on the bottom. I find that if I let them cool on their own, and then slice and toast the buns they are not spongy or gooey at all. Large eggs are the right size.
If you're using a recommended brand, it could be a reaction with the psyllium and vinegar, but additional testing is required for proof. They will taste just as good regardless of color.
We have not tested this recipe as a loaf.
I believe not using the dough right away would change the consistency. It would be best to go ahead and bake them, then you could refrigerate or freeze them to reheat as needed.