, 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
I've had good luck with the NOW brand.
Thank you so very much!! 🙌🏻
Thank you for your feedback! Yes, coconut flour and almond flour definitely work very differently in baked goods. The buns seem to do well when they finish cooking through as they cool, and then you can slice and toast them for even better texture.
Any idea what I might be doing wrong that’s making it not raise ?
Hi, Noelia! Empty or hollow bread is usually a sign of overmixing the batter.
Hi, Denise! As all ovens are different, yours may require a bit more time.
So glad it works well for you, Alicia!
Also baking is more like 1 1/2 hours
Hi, Terri! Dry ingredients are measured by weight, so the ounces will differ from fluid ounces. As many ovens cook differently, some extra cooking time may be needed for some.
I might add cinnamon & ginger next time to get more of a currant bun flavour.
Hi, Dave! As all ovens are a bit different, they may need to cook a little longer.
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So glad they worked well for you, Sheila!
There is not a good substitute for psyllium in this recipe. Xanthan gum reacts very differently in baked goods.
la texture ne correspond pas du tout à la vidéo
pouvons nous avoir des mesures en grammes ?
merci
Bonjour! Vous pouvez ajuster les mesures en métrique en utilisant le bouton à bascule vert au-dessus de la liste des ingrédients. J'espère que cela t'aides!
Most recipes without preservatives like this are good for up to 5 days in the refrigerator and yes, they will freeze.
I use the ingredients for the bread rolls and I simply DOUBLE the ingredients if I wish to bake a loaf of bread i.e. Put the dough mixture into an oblong dish, and when bread cooked, sliced thinly you get about 21 slices of bread, yummie....
This recipe has saved my life, as I miss bread so much, and been able to make and eat this bread without guilt is wonderful.
If I dont have almond flour in store cupboard, I can happily confirm without doubt, the recipe works just as well, without Almond flour, I purchase two packets of 250gm natural almonds with skin on, blitz them in the blender, until a flour consistency, and use instead of actual almond bought flour, and bonus on top almonds blitzed worked out cheaper than almond flour itself which here in Mallorca spain can be super expensive.
thank you Diet Doctor.
Thanks so much for your feedback! So glad you love the recipe!
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Powdered egg would not work as a substitute for egg whites in this recipe.
Does it help the dough to rise? Or what effect does it have?
What would happen if I used cold or just lukewarm water?
Hi, Heidi! From what I understand, it has to do with activating the baking powder.
Great! So glad they worked well for you!
Not a stupid question, Louise! Yes, it's apple cider vinegar. They are one and the same!
Unfortunately, the eggs are hard to replace for this recipe!