, 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 have overmixed them. Try just barely folding everything together with a spatula after you add the water.
150g is 150 ml thanks
Grams and millilitres are not always a 1:1 measurement as some ingredients are denser/heavier than others. Grams is a measurement of weight while mililitres is a measurement of volume. 150ml feathers would weigh far less than 150ml sand.
Great! So glad you enjoyed them!
So happy I found this recipe.
I made 8 buns and they are still a bit big for me.
For sure I'll make them again but next time I'll make 10.
Anne
I am so glad you enjoyed it!
That may be tough to pinpoint. Different brands of psyllium may have stronger taste than others though.
Can I replace psyllium husk with xanthan gum?
According to our psyllium husk guide, you may substitute 1 tsp of xanthan gum for 1 tbsp of psyllium husk powder. https://www.dietdoctor.com/low-carb/guides/psyllium-husk
I found they were quite nice but even in an airtight container they went soft overnight. Is this supposed to happen?
Using whole eggs certainly could have caused the problem with the sogginess. I usually store then in the refrigerator, and they don't go soft. You can just reheat them as needed.
They rose well and were fluffy texture - but they were very dark purple in colour inside! Nothing like the picture here!
They also taste very strongly of mushrooms.
So sorry they didn't work out! Sometimes over mixing the batter can cause that problem.
The purple color can happen with some brands of psyllium husk.
These would be good frozen for up to 3 months.
It is just water :)
Thank you for your feedback and congratulations on your success so far!
Check out this Troubleshooting tip listed 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.1 For more information, check out our low-carb baking guide.
I'm glad you enjoyed this one! More rolls from the batch means fewer carbs each, right? :) Bright side?
We haven't tested this with almond meal, but it should work the same. It may have a different texture, though.
That can happen with some brands of psyllium husk. It doesn't mean anything is wrong, and it doesn't affect the taste at all! If it bothers you, you may want to try another brand of psyllium husk powder.
It could possibly be over mixing, but also be sure you're using fresh baking powder.
Yesterday I used this recipe to make two pizza bases. It worked! I used one less egg white, rolled out the dough on baking paper, neatened up the edges by hand. I brushed some olive oil over them and baked them at the same temperature as the recipe but for just 25 minutes they came out a light golden colour. A few hours later at dinner time, I put the toppings on, cooked them at a higher temp for as long as it took the cheese to melt (I didn't time it - probably about 10 mins).
The flavour is not your usual pizza base flavour (but I found it fine and my husband really liked it) but I much preferred the texture to the other pizza base recipe I 've tried on here because I could slice the pizza and pick up a slice just like a 'normal' pizza and it was a 'bready' texture rather than a greasy texture, which was what I was hoping for. It was also really filling.
Awesome! I am so glad this worked for you! Thank you for sharing.
Great! So glad you love them!
Is your baking powder within date? This recipe was designed to be baked as rolls with the temperature and time noted. A single loaf would require adjustments in temperature and time.