Keto Recipes

6 years of keto recipes later, this is by far the best bread substitute I have ever tried. Just look at these rolls…

Keto bread recipe

Healthy Low Carb Keto Bread (Buns)

The secret step in this recipe that takes this carb-free bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the egg whites until they are fluffy. We’re looking for soft peaks. This will add some volume to the otherwise dense keto bread. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is. The fluffy egg whites in unison with the high dosage of baking powder do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.


This ketogenic bread recipe only has 1g of net carbs. WHAT? that’s crazy! Net carbs are total carbs minus fiber and are how most people following the ketogenic diet will count their carbohydrates.


This bread contains 234 calories per 2 slices of bread. This is higher than other bread, but mainly because it contains a large amount of butter and coconut oil to maintain the ketogenic macronutrient ratios.


This keto bread is going crazy on the internet right now. Low carb bread is very popular in the world of ketogenic bread. Carb free bread just reminds people that you can still use bread on the ketogenic diet, but only by using a low carb bread recipe. The best low carb bread should fit into your low carb food list nicely, along with other low carb bread brands. This low carb bread recipe is a gluten free low carb bread, or sometimes people use low carb bread. Its suitable for the Atkins diet, or use instead of Atkins bread. You should find weight loss easy by making low carb bread machine recipes, and you can definitely make this keto bread recipe on your bread machine. This recipe teaches you how to make low carb bread.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

There’s no need to try making this recipe using coconut flour when we’ve created this amazing coconut flour bread recipe for you. It’s a slight variation on this recipe and is the perfect coconut flour loaf for those of you with nut allergies or if you just hate almonds.

How do I get rid of the egg taste?

There is a mild egg taste to this bread, which we happen to love, but some people don’t like it. We’ve tested a couple of different ways to eliminate it and here is what we’ve come up with:

  1. Stevia – It might sound crazy, but adding a few drops of stevia to this recipe is the best way to eliminate the egg taste. Just a few drops will do! We typically use 6 drops of stevia. That amount will not make the bread sweet to the taste at all, but it will greatly reduce the egg taste.
  2. Yeast – Adding a tablespoon of Active Dry Yeast to this recipe can result in a more traditional bread flavor. The yeast won’t make the bread rise or anything since we’re not using sugar or gluten, but the flavor will still come through.
  3. Butter – This might be the best way 🙂 Just add some delicious butter to the top of a slice and you will think you’re eating traditional bread!

How do I store Keto Bread?

Slicing to order is going to be your best bet from a shelf life standpoint. We pop the entire loaf in the fridge, either in a tupperware container or a ziploc bag and cut off slices as we eat it. It will last in the fridge for 7-10 days.

How do I get my loaf to be taller and fluffier?

The 2 major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in OR using almond meal instead of a finely ground almond flour. If you’ve tried everything and they don’t seem to be working for you, the next best option will be to make a larger recipe. Try making 1.5x this recipe (it’s easy to do using the servings slide bar) and you’ll have a much larger loaf.


I’m an avid cook and over the years I have tried just about every low carb technique for making bread substitutes. This one is astoundingly good: Light and fluffy, can absorb egg yolk, tastes almost flavorless and not gritty so it can handle simply being buttered.

Be sure to drink lots of water as psyllium husk is pure fiber.

I modified the recipe below by not using a mixer and making balls instead of hot dog bun shapes.

1¼ cups almond flour

5 tablespoons ground psyllium husk powder

2 teaspoons baking powder

1 teaspoon sea salt

2 teaspoons apple cider vinegar or white wine vinegar

1¼ cups boiling water

3 egg whites

Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.

Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.

Moisten hands and form dough into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns. Place on a greased baking sheet.

Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.

Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.


Sprinkle seeds on the bread before you pop it into the oven – poppy seeds, sesame seeds or why not some salt flakes and herbs?

If you make this recipe into 6 pieces of bread they each contain about 2 grams of carbs.

What do you do with the three leftover egg yolks? Béarnaise sauce, of course!



  1. Just made these.. theybhave 25 min to go and i looked in the oven… they appear dark blue/black? What did i do wrong??? Thanks in advance

    1. Some brands of Psyllium husk turn a bluish purple when cooked. I am not affiliated with any brand, but I know the “NOW” brand does not turn purple😉

    1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.

      Bring the water to a boil and add it

  2. This looks amazing!! A few questions.
    1. Under the instructions you have “Bring the water to a boil and add it, the vinegar and egg whites to the bowl.” I’m a little confused l, do I add the boiling water, vinegar and eggs together?

    2. Why use just the egg whites? Is it less Keto if we don’t use the yolk as well?

    1. Unflavored Metamucil is just ground psyllium husk powder. It even says on the package that you can add it to recipes. 😉

  3. I made these and I don’t know if it was my Husk powder it wasn’t that brand and it was darker , they were gooey in the middle after cooking for EVER !!!

    1. Xantham Gum cannont be used as a replacement for psylium husk. A lot if grocery stores carry it in the gluten free baking section. There are many online websites as well. Bernaise sauce is made with egg yolks and clarified butter. Think of it as an elegant mayonnaise it is an adaptation of Hollandaise sauce that has added tarragon to it and usually white
      wine vinegar instead of lemon juice.

      1. Bernaise sauce is absolutely fantastic with a really good steak. Most of the time when I have had it its been with Filet Mignon sometimes with crab on top of the steak then the Bernaise sauce. So it works with some seafood too. Do an internet search and you will find lots of recipes as well as suggestions for using it.

        1. I used Nature’s Eats almond flour and Now psyllium husk powder; I made 6 hamburger buns and calculated the macros per each as: Cal – 175; Fat – 12.5g; Carbs – 2.7g (net); Protein – 5g.

  4. Do you have any video with the procedure? I tried this bread 3 times and the consistency is very sticky and it does not allow me to make the bread balls.

  5. I am confused. “Pieces” of bread? Or loaves?

    Doesn’t the boiling water cook the egg whites immediately?

  6. I’ve seen others ask many times but no answers. Does the hot water cook the egg whites? And how do we make a loaf out of this? Please help with these answers. Thank you

    1. Brenda, I’ve seen a video in instagram where this lady makes this exact bread. She waits to add the egg whites until the mixture has cooled off to add the egg whites. So they don’t get cooked by the boiling hot water.

  7. I just made these, (kinda) instead of baking powder,use 1 tsp instant yeast. Taste is like a yeast bread. To answer the question about hot water and egg whites, i let the dough rest a bit, to cool down,then added the whites, vinegar, and yeast. Made six 3.5 inch dark buns. Good for hamburgers.

    1. Thank you for your reply.

      I want the yeast taste/smell so I will try your method.
      It makes sense to wait until the boiling hot water dough has rested a bit.

  8. Can you tell me where to get psyllium husk powder that doesn’t have sugar. All I have found has 7 grams sugar. That’s not keto good.

  9. I made these buns. Looked great until I cut in half. Bottom half great but top half was hollow. What did I do wrong?

  10. I’m a little confused by these instructions. Do we add the boiling water and the vinegar and egg whites all at the same time? Won’t the boiling water cook the egg?

    Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds.

  11. What am I doing wrong?……By adding 1 1/4 C water I end up with soup! These look SOOOO good, I want them to turnout. Please help!!!!

    1. I used 1 cup of water. I blend with a hand mixer immidiately so my egg whites don’t cook. I added the water, vinegar, then egg whites while mixing. If that helps!

  12. What am I doing wrong?……By adding 1 1/4 C water I end up with soup! These look SOOOO good, I want them to turnout. Anyone else have this same problem?
    Please help!!!!

  13. It says in the recipe that you have already made a cocnut flour version. I can’t find it. I really dislike the way almond flour tastes. Thanks.

      1. Pretty sure she was referring to the coconut flour bread recipe you referred to while saying there is no need to make substitutions. Maybe you could consider having someone proof your work and check the steps carefully so that readers can get full benefit from all your hard work? People without cooking experience and limited funds can waste money ruining ingredients trying to follow your directions exactly by mixing boiling water and egg whites.

  14. I’m confused by this statement in your blog, “This bread contains 234 calories per 2 slices of bread. This is higher than other bread, but mainly because it contains a large amount of butter and coconut oil to maintain the ketogenic macronutrient ratios.” I don’t see any call for butter or coconut oil in the recipe you offer. Please clarify. Thanks!

  15. I can see why this recipe is causing confusion. The beginning comments state to whip the egg whites and fold in gently yet it doesn’t say that in the actual recipe.

  16. Thank you to all the reviewers who answered questions. I may have enough correct information now to try and make these.

  17. I also had dry bottoms but inside bottom half was gooey and top half fluffy. ??? Cooked over an hr, then 30 more minutes. Still gummy in middle. Anyone??????

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