, 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
If I wanted to add some ground flaxseed meal, how much would you recommend? Or how would you adjust the recipe to include this?
We have not tested this recipe with flaxseed meal. It would require an adjustment in the liquid amount as well.
Ground flax seeds or ground chia seeds can be used, as well as xanthan gum. Here's our substitution guide for more info! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...
So sorry to hear that, Tina! Sometimes over mixing the dough can cause that to happen.
Because I'm a Type 2 Diabetic with a very high sensitivity to carbs I have to count total carbs --- not net carbs. So, I make at least 8 rolls out of the recipe. I have also taken the rolls and sliced them very thin, then fry the slices in butter for a thin toast-like bread, and they seem to go much further this way.
Thanks for the tips!
Yes, that is fine!
We have not tested this recipe as a loaf.
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.
I think they're decent. Not better than a good old wheat ciabatta, no. But they're decent and hold a sandwich well enough. My 12 year old son, however, actually really likes them. Asks me to make them for hot dog rolls, hamburger rolls, etc.
Yay!! I am glad you enjoyed this one!
We have not tested that, but others have done so successfully!
Some brands of psyllium husk may result in this purple color. It does not change the taste, but does impact the visual! Feel free to check out the "Troubleshooting" tips under the recipe for an option that may help or you can read more in our Low carb & keto baking guide https://www.dietdoctor.com/low-carb/recipes/baking.
For me, this has made sticking to a more low carb diet sooooo much easier.
Thank you for your kind words Craig and we are happy to hear that this has helped you in your journey!
We have not tested these rolls as a loaf. In general, overmixing tends to result in hollow buns with this recipe and keto bread recipes do not need the kneading stage as there is no gluten.
Check the label on your psyllium to see if it is psyllium husk or psyllium husk powder. If it is psyllium husk rather than powder, it will need to sit a bit longer to absorb some of the water before shaping the rolls. Also, you may consider checking the temperature of your oven as even being a few degrees off can extend the baking time.
I baked them for and then added 20 more minutes and still the same result. The outside it was nice but the inside looked uncooked and was sticky.
What can I do?
I checked my psyllium husk and it doesn’t say powder (i live in Sweden and it’s the only one I can find here) however it does look like powder.
What can you please recommend me to use instead?
Or as you mention previously to let it sit longer, do you mean leaving the dough rest? Or can you please be more specific. I can’t wait to try this! Thanks a lot
Allowing the dough to sit is so that the psyllium will have time to absorb more of the liquid before baking.
-How long do your recommend me to leave the dough sitting before baking?
-could you please also recommend me a substitute for psyllium just in case?
I would love to try this recipe again!
Thanks a lot!
Think my mistake was to use psyllium husk instead of psyllium husk powder. But I can’t find the powder one here and I tried to use the coffee grinder and same result.
Hence why I asked for advice on how long to let it rest or find a substitute.
Wish me luck! =)
Unfortunately there is not a reliably consistent substitute for the psyllium.
They are the same ingredient, but psyllium husk powder can be a finer powder which allows it to absorb liquid more quickly.
Thanks a lot for your help
Understand now though why some people are having problems with these..
I have worked with psyllium husks Before and I am going to guess that the 5 Tlbs is correct not the 50g and hope that it works. Would hate to waste the ingredients
Yes, 5 tablespoons is correct. Our recipe team is working on updating measurements!
I would not recommend adding more almond flour. Wait a bit longer for the psyllium to absorb more of the water.
2) I have made these many times and find it very easy to do so. I seem to get a lot of air in them, however. Is this normal or should they be more dense.
Thank your for your kind reply.
For the nutrition info, if you made 8 rolls out of the 6 serving recipe, each roll will have 3/4 of the nutritional value noted for one. For example, there will be 1 1/2 net carbs (2 x 3/4). Overworking the dough can lead to having too much air in the roll.