, 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, they do! You can thaw them and toast them!
I am not quite sure. What kind of taste do you think they're missing?
Awesome! So glad you love them!
Did you bring the water to a boil? And did you add it while mixing? If it works better for the dough, you might as well add a bit less water.
Different brands of psyllium may absorb different amounts of water. You can start with half the amount of water and add more as needed if your brand doesn't seem to absorb the water well.
Thank you for sharing how you've personalized the recipe!
Has anyone else experienced this? Is there a fix for it?
I'm not sure if it is the ingredients that are slightly different or what!
Any suggestions would be appreciated!
Has anyone else experienced this? Is there a fix for it?
I'm not sure if it is the ingredients that are slightly different or what!
Any suggestions would be appreciated!
(I accidentally reported my own post *face palm*- have duplicated it just in case!- I wanted to know what the "!" thing did!)
That’s a quality of psyllium if you over mix it. It’s often best to stir the psyllium in by hand so that it isn’t over mixed.
Is there a specific approach I ought to be taking? Adding the psyllium after the water?
No, you will want to add the boiling water last. Just take care not to over mix the dough!
Thank you for sharing your experience and tips!
When I bake these, I bake them earlier in the day. After I pull them out of the oven, the inside seems to continue to bake/set as the bread cools. At time to serve the meal, I slice and toast the rolls as needed.
Thank you for sharing that tip!
Not everyone is gluten intolérant..... personally, i have never had problems digesting gluten and I'm glad that î was able to discover some keto bread recipes with gluten, on other sites, as this really makes a better bread
Some brands of psyllium seem to not absorb water as well as others. To troubleshoot, you can start with adding half the amount of water and adding more as needed. Sometimes, letting the dough sit for a few minutes can also help with how much water is absorbed.
Some brands of psyllium seem to not absorb water as well as others. To troubleshoot, you can start with adding half the amount of water and adding more as needed. Sometimes, letting the dough sit for a few minutes can also help with how much water is absorbed.
The grains are all on our list of ingredients to avoid because they are starchy and because of the carb count.
https://www.dietdoctor.com/low-carb/ingredients-to-avoid
Standard recipe convention (not just Diet Doctor guidelines) call for large eggs. It's easier to adjust the amount of water used in each kitchen rather than getting into calling for fractional eggs.
Is there any other ‘flour’ substitute I could use?
I was never a great bread eater but being British a cheddar and pickle (no carb, homemade) is compulsory a couple of times a year 😁
You can replace it with coconut flour but not in equal amounts. 1 cup of almond flour can be substituted for ⅓ cup of coconut flour. You might also need to add additional eggs.
Thank you for sharing your tip! What a great idea.
I have not had great luck with keto baking, even though I bake other things regularly, and was hesitant.
When I took them out if the oven I was still dubious. Hubby thought they were underdone, I thought they sounded perfect when I tapped the bottoms.
LOVED THEM!!!!
I will be the only one in my home who eats them and that is just fine by me.
Thankyou so much.
So glad you love them!
I think next time I will add some garlic/herb powder just to give them a little more flavour.
Has anyone cooked this as a loaf? How long did you cook for and how did it turn out?
Thanks!
Congratulations, that's fantastic! If you'd like to share your success story with Diet Doctor, have a look here!
https://www.dietdoctor.com/low-carb/success-stories/send-us-your-succ...
Hi, Hannah! That can happen with some brands of psyllium husk. It certainly doesn't affect the taste, but you may want to try with another brand if it's a problem for you.