, 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
The will last for 3-5 days in the refrigerator, longer in the freezer.
No, it has not changed. It could possibly be your ingredients.
You may also want to make sure your baking powder is fresh.
Spongy isn't a term usually used to describe these rolls. I am not sure what the problem may be other than overworking of the dough which can leave it tough and airy.
Interesting experiment! Glad you have found a way that works for you. Yes, these rolls freeze well. Freeze them and then let them thaw on the counter and toast them up before serving.
That is so wonderful to hear!! Thank you for sharing!
For those of you who have used coconut flour; what did you think? Does the flavor/texture change a lot or a little bit?
Depending on the size of your rolls, you may need to bake them a little longer. Not all ovens will be calibrated the same. Don't worry if your rolls have to go a little longer to be done.
I even baked for ~80 minutes. So I think the messurments for this are way off. If you're doing grams, I would do 30 G of psyllium husk powder instead of 50. I'll try it again like that.
If the middle was doughy, they may not have cooked long enough. Some ovens require longer cook time.
That happened to my first batch. I took them out of the oven too soon. You need to bake them longer. They are not quite done.
Try letting the dough sit after you mix it. That may help the psyllium be more thoroughly absorbed/dissolved. If it's a coarse powder you can also try grinding it down in a small blender or coffee grinder.
The purple usually has to do with the brand of psyllium as noted in the recipe tip. It does not affect the taste, nutrition or safety of the rolls at all.
With only egg white in the recipe, I wouldn't expect it to taste eggy at all. Perhaps it is the psyllium you're tasting? As this is a keto recipe, it would not be recommended to substitute the egg white with apple sauce unless you eat more liberal low carb.
He makes these in a large format for hamburger buns.
It has transformed our old boring bunless burgers into a true burger night experience!
If they are hollow inside, that generally indicates they may have been overmixed.
The time will vary based on size. The notation in the recipe about tapping the bottom and listening for the hollow sound will be the same regardless of size and is the marker you're looking for to tell doneness.
The purple color is fairly common. That can happen with some brands of psyllium husk.
It doesn't affect the taste, but if it bothers you, you can try a different brand.
So glad you enjoyed it!
I tried the same amount of flaxseed meal as is specified here for the psyllium husk powder, but when I added the boiling water to the mixture, the result was too thin, too liquid. So I kept adding in flaxseed meal little by little, then it started to look like way too much, so I added some more almond flour. I was concerned about overmixing, so I stopped adding and mixing as soon as I was able to form a shape with the dough (I couldn't get to Play-Dough consistency, unfortunately). The result was tasty, but a little heavy on the flaxseed meal.
So how would one substitute psyllium husk powder with flaxseed meal for this recipe?
Btw, I added finely chopped rosemary from my yard, but the sesame seeds overpowered the flavor.
We recommend using ground chia seeds or xanthan gum as a substitute for psyllium powder.
Here's more info! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...
If they come out hollow, the dough may have been overmixed.
1/3 of the amount. That is .4 cups, or 6.5 Tablespoons. Don't forget to double the egg whites. This is also going to result in smaller buns since you're using less volume.