, 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
Great! So glad you enjoyed them!
For a BREAD LOAF, double the recipe (serves 12) and reduce the water by 25% and increase time in oven to 65-70 minutes. The temp stays the same at 350F.
Thanks for sharing, Theresa!
For those that do not know, psyllium must never be taken within two hours of taking any oral medication as it acts like blotting paper and removes the medication from your system.
And for the others that do not know, Metamucil is 99% psyllium so is NOT a psyllium substitute.
Unfortunately there is not a good substitute for the psyllium in this recipe.
The nutritional information listed is per serving. The default recipe uses 6 servings or 6 rolls, so the info woul be per roll in this instance.
Check this out, from the tips given below the recipe:
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.
I was really feeling deprived but not any more. I can do this lifestyle!
Thank you for sharing Barb!
Am I doing something wrong?! Is it my oven? Also, I have used psyllium husk and have ground it myself in coffee grinder could this be the reason?
They may have needed to cook for a longer time. It can also work to cook them ahead of time. When you remove them from the oven, they can continue to set up and finish cooking as they cool. You can then slice and toast them when you're ready to serve them.
If they are hollow, you may have overmixed the dough. If they are dense, they may not have been mixed enough.
You can also check your baking powder. Some people prefer to use a low sodium baking powder.
How best to store these, and for how long? Many thanks!
You can freeze them, or they will keep in the refrigerator for several days.
This is the BEST keto bread recipe that really is like bread and holds up to all my different fillings. (It is also very filling so I can sometimes have a small slider sandwich and feel very full, helping me watch my portions!) I now routinely just make double batches and make about 8 big hamburger bun size rolls and make sandwiches of all kinds. I keep a few in the fridge, freeze the rest, they thaw in just minutes sitting on the counter. Thank you for this great recipe. I am not really doing true keto, but rather, anti-Candida protocols and staying away from sugar, carbs and yeast. This recipe has opened up a whole lot more foods I can make quickly and stay within my healthy eating. HUGE GAME CHANGER!!!
I am not sure what reference to lactic acid you followed but that's not an ingredient or tip in our recipe. Here's our tip for purple rolls:
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.
Carb counts for many ingredients, particularly psyllium husk and almond flour can vary by brand.
They came out great and will do them again for sure.
Thanks for the recipe.
We have many recipes that use egg yolks! You could make ice cream, hollandaise sauce, mayonnaise, custard or more!
You can freeze it and then defrost it and put it in the oven for a few minutes :)
We do have a link for a flatbread recipe!
https://www.dietdoctor.com/recipes/mediterranean-keto-flatbread
Hollow rolls usually indicate that the dough was overmixed.
These rolls don't turn dense or chewy in our test kitchen. If you get better results adding the ingredients in a different order, that's always OK!
Followed the recipe exactly and they were perfect. Thanks for the recipe, make lunch time sooo much easier.
2 Tbsp. of freshly ground flax seed: 72 calories, 2.6g protein, 6g fat, 4g carbs, 2.9g fiber=1.1 net carbs.
2 tablespoons of Psyllium husk: 60 calories, 0g protein, 0g fat, 16g carbs, 14g fiber=2g net carbs.
My favorite variation (F-A-S-P Bread): 1 cup of freshly ground Flax seed, 1/2 cup of Almond flour, 1/4 cup Sesame seeds and 2Tbsp of Psyllium, 2 tsp. baking powder. Wet ingredients: 2tbsp olive oil, 1 Tbsp. ACV, 1 Tbsp. soy sauce, 4 egg whites. I don't add water if too thick, I add extra egg white. They come out thin, so better as a flat bread, but they work well in a bun mold. and without the water, they only need 30-40 minutes at: 350F. For a rise and 5g each, add 1/4 cup of flour and 1/4 cup of water and let sit for 30-minutes before baking. Still beats a burger bun at 40g each and a slice of bread at 16g of carbs.
These should last around 5 days or so in the refrigerator.