The keto bread

The keto bread

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4.7
2,370 Ratings
Not enough ratings
Maria Emmerich’s viral bread sports a nice crust with a soft, moist center. It’s bread — you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection. Why not top it off with cream cheese and deli turkey for a tasty higher-satiety breakfast, or smear it with butter, and you’re in keto heaven.
June 9 2016 recipe by , photo by , nutritional review by in Recipes, Bread

The keto bread

1
2
3
4
5
4.7
2,370 Ratings
Not enough ratings
Maria Emmerich’s viral bread sports a nice crust with a soft, moist center. It’s bread — you know what to do. Savor it warm, straight out of the oven, or freeze, defrost, and toast to perfection. Why not top it off with cream cheese and deli turkey for a tasty higher-satiety breakfast, or smear it with butter, and you’re in keto heaven.
USMetric
6 servingservings

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)
This recipe has been added to the shopping list.

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix the dry ingredients in a large bowl. Bring the water to a boil.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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2,712 comments

  1. 301
    Sarah
    April 10 2017
    I just wanted to thank you for posting this! I don't make "substitute" recipes much because to be honest, they are always a disappointment. Tried this and especially straight out of the oven they are perfect with butter. Crispy on the outside like a crust and soft on the inside. Also great as a hamburger bun! Lost over 30 pounds in 3 months with Keto and have a long way to go and just to have "bread" to put butter on as a treat once in awhile without cheating is truly a gift! Thanks again :)
  2. 302
    Michelle
    April 12 2017
    These were so easy to make. I thoroughly enjoyed them. I was skeptical at first because I haven't found a recipe with almond flour that I found to be good but these were amazing. I did not add enough salt though but will do so on my next try. I didn't have sesame seeds and just omitted them. No mess no fuss.
  3. 303
    Marjo
    April 20 2017
    Did not come out right. Raised beautifully and crispy but hollow and under cook inside. I watched the video and I will try next time with the scale instead of cups and tablespoons. Hope it will be a success !
    Replies: #323, #324, #331
  4. 304
    Reply to comment #277 by Jurg
    TeeDee
    April 27 2017
    Jurg, can you find golden flax seed flour? Apparently, there isn't as great a color change--all the best :)

    Great recipe, exchanged the almond flour with flaxseed flour, and its great, light and taste amazing. Just one thing, as they are dark brown now due to the flaxseed flour they don't look good (use your imagination). Any Tips for changing this?

  5. 305
    Reply to comment #281 by PaulBarrel
    Theresa
    April 27 2017
    Paul, thanks for taking a minute to calculate the carbs. You're right, this would come to about 11 grams carb per bun :( My first batch is in the oven as we speak, so I will certainly eat just a half for now--thanks again.
  6. 306
    Reply to comment #299 by Jodie
    Theresa
    April 27 2017
    Thanks, I had forgotten to subtract the fibre! Phew! ;)
  7. 307
    Reply to comment #285 by Lori
    Theresa
    April 27 2017
    Lori, as someone else mentioned, you need to subtract the fibre to get 'net carbs'. The psyllium works out to zero carbs when you subtract the fibre...
  8. 308
    Jeanne
    April 28 2017
    These buns are the very first GF bread that has ever worked for me in 4 years. They look just like the picture. Delicious! I did not find them too salty at all.
  9. 309
    Reply to comment #275 by Christa
    Tracy
    April 29 2017
    I have frozen these. They are fine :) Put them in a zip lock bag in the freezer and take one out as required. They don't take long to thaw. I've fillede htem frozen to take to work and they are good by lunchtime :)
  10. 310
    Jeff C
    May 3 2017
    I found them to be a bit on the salty side, but over all easy to make and very good. I did note that I only had to bake at 350 degree for 30 min and they seemed fine and still had the feel of a good bun. Thanks to the Diet Doctor staff, now I can have a sandwich and not worry about killing my low carb eating plan!
  11. 311
    Jamie Dalton
    May 9 2017
    I just made these and now my mind is racing with ways I can use them. Sandwiches, along side soups, burger buns and maybe even having it be pressed out thinner instead of in a ball and using it as pizza crust. These hit the spot. Thank you!
  12. 312
    Erika
    May 9 2017
    I don't have a hand mixer. Will this work in a blender?
  13. 313
    Ashley
    May 12 2017
    The video expresses the importance of weighing the ingredients, but the recipe is in cups and teaspoons. Could we get the recipe in grams or ounces please?
  14. 314
    Theresa
    May 12 2017
    These turned out even better than I had hoped. They look just like the picture. I too, found them more salty than I'd like, but am making them again today using 1/4 tsp salt. Rolled the tops in sesame seeds and golden flax seeds. Made a bacon, lettuce, tomato, cheese and mayo sandwich with the ones from first batch and it was awesome! I had to keep reminding myself that I wasn't 'cheating' :) Thank you so much for this great go-to recipe!
  15. 315
    Pia
    May 14 2017
    Why did mine turn out hollow?
  16. 316
    Marisa
    May 16 2017
    Disappointed. Used the quantities for 3 buns. They rose like giants but fell nearly flat after 50 minutes baking; they were raw and soggy in the middle. Will try again without the baking powder.
  17. 317
    Keylla
    May 19 2017
    Is there any substitute for pysillum husk? That stuff bloats me up that I look pregnant. Can't use it
  18. 318
    celia
    May 19 2017
    The recipe is wrong... the ingredient is Psyllium powder! Not Psyllium husk powder... I think that's why a lot of people get the wrong results. I've tried for the second time, and my buns are going flat after coming out of the oven.
  19. 319
    Jasmine
    May 21 2017
    Can you substitute coconut flour for the almond flour?
    Reply: #320
  20. 320
    Reply to comment #319 by Jasmine
    Peter Biörck Team Diet Doctor
    May 21 2017
    Hi Jasmine!

    A common question is whether you can substitute almond flour for coconut flour and the other way around. Yes, often you can but not in equal amounts. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour. 1/3 cup of coconut flour can be substituted for 2/3 cup almond flour + 1.5 tablespoons of ground psyllium husk powder. The amounts may need to be adjusted depending on what brands you’re using.

    https://www.dietdoctor.com/low-carb/recipes/baking

    Good luck! :)

    Can you substitute coconut flour for the almond flour?

  21. 321
    Rennette Clarke
    May 24 2017
    First time they were nearly hollow and stringy. Next time added 3 T. Coconut flour, 3 T ground flax seed, 2 T chia seeds, 3 whole eggs not just whites. Cut down a bit on almond flour to 1 cup. Recipe same otherwise. Didn't cut back on boiling water. I make these at least 3 times a week, usually 9 buns. Always successful. Grandkids gobble them down for breakfast. 1 holds me all day till dinner.
    Replies: #343, #346
  22. 322
    Peter
    May 24 2017
    Question, being new to all of this. Why do you use a laxitive in the bread recipes? That's the last thing I need. Can anything be substituted for the ground psyllium husk powder?
    Reply: #340
  23. 323
    Reply to comment #303 by Marjo
    Gozde
    May 25 2017
    Mine came up same, too. Did you figure out how to fix it? They look awesome though!
  24. 324
    Reply to comment #303 by Marjo
    Dolph
    May 27 2017
    Same - mine looked beautiful but they were hollow and still soggy inside at the bottom. I tried making them twice. Same results. Insanity.
    Reply: #325
  25. 325
    Reply to comment #324 by Dolph
    Bea
    May 28 2017
    Did you use psyllium husk or ground psyllium husk powder? I think the key is the ground powder stuff. I made mine using psyllium husk and it did the hollow wet thing. :(
  26. 326
    MsDalfo
    May 30 2017
    Did 3/4 cups water this time around like some previous comments have suggested, and came out with no hollow hole at the top! Success.

    I used the psyllium husk listed here:
    https://www.heb.com/product-detail/central-market-vegan-steam-treated...

  27. 327
    Alice
    June 2 2017
    Does anyone know why my bread turned black while baking? Thanks!
  28. 328
    Beth
    June 5 2017
    Mine aren't constantly sinking! I've made them many times and I do like them but they never cook properly, j swear. Tried making a loaf today and it rose wonderfully on one side but not the other. Still soggy inside. I've flipped it over in the pan to try to get the ither side cooking but still... maybe it is that I have psyliumm husk powder?
  29. 329
    Merilalla
    June 6 2017
    I've made these twice so far, and they were excellent! I used Anthony's Premium California bleached almond flour and Source Naturals Psyllium Husk powder ( both bought in bulk on Amazon) and I added the vinegar to the blinking water before I added it to the dry ingredients. This last time I also slightly wisked the egg whites, from( Eggland's Best large brown eggs) just to see if they would be more fluffy. I bake them for 50 minutes and they had the hollow sound when I tapped them. They were perfect!
    As an experiment, I took one seventh of the dough, added a teaspoon of peanut powder and fried four little fritters. They were yummy and I filled two with a low carb egg pudding I made with the yolks. Delicious little dessert!
  30. 330
    Ian
    June 7 2017
    I've made these twice. Both times ended up hollow. Second time I reduced the water to 1 cup and wasn't quite as bad, might try a third time and reduce further to 3/4. Still nice though, take the top half off, spread with butter and eat, lovely and crispy. Bottom half can be put in the toaster, then eaten smothered with butter too, almost like a muffin. Very nice regardless, so am going to persist to try and get them right
  31. 331
    Reply to comment #303 by Marjo
    Zaheeda Tshankie
    June 10 2017
    Make sure you're not using normal psyllium husk but the powder form. I put mine in the blender after realising I have the normal husk.
  32. 1 comment removed
  33. 333
    Teresa
    June 11 2017
    Made them today. baked for 60 minutes, still a little doughy and not a fan of the psyllium husk taste. disappointing, was hoping for a bread that I will like.
  34. 334
    Jenn
    June 15 2017
    I'm confused is it 11carbs per bun???? Please someone help me calculate! I would love to use one for lunch and have one at dinner but if this makes up my whole days worth of carbs??? ?
    Reply: #336
  35. 335
    Carrie
    June 15 2017
    By far the absolute best keto bread we've made. Even my kids liked it. I'll be making more this weekend for the week.
  36. 336
    Reply to comment #334 by Jenn
    Peter Biörck Team Diet Doctor
    June 18 2017
    Hi Jenn!

    It's 2 gram Carbs/Bun :)

    I'm confused is it 11carbs per bun???? Please someone help me calculate! I would love to use one for lunch and have one at dinner but if this makes up my whole days worth of carbs??? ?

  37. 337
    Alicia
    June 21 2017
    Never got dough. After I added the wet ingredients it foamed up and became a hot liquid-no dough. I couldn't find psyllium looked everywhere so I went with dextrin. Could that be why I didn't get a dough?
  38. 338
    Peri
    June 29 2017
    Just popped them in the oven. I couldn't find the video and instructions weren't clear enough for me. I boiled the water and added my eggs whites and vinegar in it and ended up cooking the eggs. Will see how it turns out once baked.
  39. 339
    Roxana
    July 4 2017
    Psylium is not good for my IBS.
    A replacement?
  40. 340
    Reply to comment #322 by Peter
    Robynn
    July 12 2017
    Peter the pyllium acts like glue in the bread, It acts like gluten in regular bread so that a regular bread texture can be achieved. You have to drink a glass of water with your bread so that you don't get stuck up inside.
  41. 341
    Rebecca
    July 18 2017
    Why cannot I not find the nutritional info eAsily? I only see a bar graph that gives percentages and carbs. I'd like standard calories, fat, protein, carbs. Thanks.
  42. 342
    Christine K
    July 22 2017
    Hollow :-(
  43. 343
    Reply to comment #321 by Rennette Clarke
    Diane
    July 23 2017
    I LOVED LOVED LOVED your changes. I used your changes, but only made 1/2 of the recipe (since it's just me and my husband.) It was delicious!!!! Using 1/2 of the original recipe (and 1/2 of your additions) made me 4 regular-sized hamburger buns. How much bread does your full recipe make for you? I had to cook mine at 350 degrees for an hour. How long does it take for you to cook your bread when you make them?
  44. 344
    Mathilde
    July 25 2017
    Hi
    It looks delicious! Do you think instead of buns I can prepare a loaf bread? What size lf pan should I use (9*5?)? How look in the oven?

    Thanks a lot
    Mathilde

  45. 345
    Liz
    July 25 2017
    These directions don't seem quite right, and are worded strangely. My buns end up hollow and bottom heavy. Wondering if anyone has some suggestions?
  46. 346
    Reply to comment #321 by Rennette Clarke
    Chris
    July 26 2017
    Followed your suggestions and mine turned out perfect, at my first attempt. Thanks!
  47. 347
    Christina
    July 28 2017
    The "2 carbs" they refer to in the nutrition is net carbs. If you count total carbs like I do, you need to know this up front. I got 8 rolls out of this recipe and they are 9 carbs per roll!!! Ouch!
  48. 348
    Tim
    July 30 2017
    I was just wondering if yeast can be used, if not, why?
  49. 349
    Kelly V Zarcone
    July 31 2017
    Mine came out great! I followed the recipe but left out the salt because others said it was too salty. Next time, I will add the salt. I also reduced one egg white and added a little almond butter but I don't know if that did anything at all. They were excellent. I made sandwiches. I think the net carb count is like 4 each?
  50. 350
    Catherine
    July 31 2017
    I followed the recipe to the letter and ended up having to bake these for over an hour and a half and they still came out wet and hollow on the inside. I saw suggestions of cutting down the water so I'll give that a try.
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Ratings

5
85%
4
8%
3
3%
2
1%
1
2%
4.7
1
2
3
4
5
2,370 Ratings

Ratings

5
85%
4
8%
3
3%
2
1%
1
2%
4.7
1
2
3
4
5
2,370 Ratings