, 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
Yes, definitely try again! The dough will absorb the liquid.
There is a chance both issues are due to your psyllium. Check out the Troubleshooting tips for this recipe above.
Hi Bob! Boiling water is needed to activate the psyllium husk.
The vinegar is necessary as an acid to react with the baking powder. It's well worth waiting until you have some.
That's very possible! I would also be sure you're using fresh baking powder.
It sounds like they may not have cooked all the way through. You can bake them until they have the hollow sound when you tap on the bottom. Allow them to cool (they can finish baking inside) and then slice and toast before serving.
You can use the drop down menu above the list of ingredients to make as few or as many servings as you'd like.
These do not have a vinegar taste.
Thank you for your feedback! I am glad they turned out so well for you.
Here is the recipe I use:
2c. Almond Flour
5TBL. Psyllium Husk Powder
2tsp. Baking Powder
1tsp. of Salt
3egg whites
1c. very hot (boiling water).
It comes out perfect each time.
All I can recommend is to pay very close attention to the measurement of ingredients.
I live in Southern California (don't know if that is a factor). I found that I needed 2 cups (not sure on the weight approx. 6 to 7oz. total). Also, the mixing I found important, but not crucial (once, in a hurry, skipped the mixer and mixed by hand). They came out fine, just a little more dense. The only other problems could be to make sure the baking powder is not more than 2 tsp. or that you are using just 3 egg whites. Stick with it. They are well worth the effort.
It should be mixed until the dough resembles play-doh meaning it holds together, ingredients are incorporated. That may be less than 30 seconds. Look for consistency rather than timing it.
Great suggestion to use the yolks for mayonnaise!
One thing I miss on occasion is storing details. I've frozen most of this bread batch but want to keep a few rolls out for the coming days.
How to I store them (fridge? Dark cool cupboard?)?
And how long will they store like that for?
Thank you!
They will keep easily for 3-5 days in a refrigerator and likely for a few more days past that as well.
Hi, Karen! There is no cheese in this recipe, but either way, I would be wary of the ingredients, as there are usually additive in vegan cheese that are best avoided.
These buns are truly fantastic! I doubled the ingredients in order to get 12 buns. I added also caraway seeds in to the dough. Excellent taste! I live in Calgary Canada which is over 3000 feet above the sea level, perhaps that was the reason why after 70min in the oven, the inside of the bun was still very soft and not done yet. I baked the buns for 80+minutes. Any suggestion? Thank you for sharing! Jana
Gritty texture could be due to almond meal instead of almond flour or psyllium husks instead of psyllium powder. You can allow the dough to set for a few minutes after adding the water and mixing - this will help ensure the psyllium is dissolved completely.
Unfortunately there isn't a standard adjustment to baking time or temp for high altitude cooking.
The 10oz is by weight, not volume. You can use 1.25 cups by volume OR 10oz by weight if you have a kitchen scale.
Thank you for sharing your tips and tricks!
Hi, Theresa! We haven't tested it as a loaf, but I would simply keep an eye on it, as it will likely take longer than 60 minutes.