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

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

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.

Custom Keto Diet

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!


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

    • I just made 6 last night and 6 tonight…both times the centers do not cook all the way through!
      last night I did not use a mixer, they came very sticky after cooking for 1 hour, put them back for another 30 min…and still raw. tonight’s I used a mixer and they cooked a tad more, but still stick in the middle…I don’t know what I am doing wrong, can you help??/

  • 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

    • 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😉

  • 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?

  • 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 !!!

  • They were gooey and didn’t work out . I used a darker Husk Powder … but I followed exactly

    • 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.

      • 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.

        • 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.

          • Thank you.. we love these rolls.. I make a double batch.. I have five adults to feed… we love them for any meal.
            Be sure you preheat your oven and I leave mine in for about 60 to 70 minutes… that way they are not sticky in the middle.. eat them after they cool off…just my thoughts

  • Have you modified this into a loaf of bread? How would that change cooking temperature or cooking time?

  • 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.

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

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

  • 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

    • 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.

      • Thank you for clarifying the egg question! This question was asked repeatedly, and at over $11 a bag for almond flour, I really didn’t want to waste the ingredients by cooking the eggs. Much appreciated. I will give this recipe a try now.

  • 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.

    • 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.

  • Mine don’t ever rise! Why? I followed the recipe to a t 6 times now…and only once they rose.

  • 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.

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

  • 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.

  • 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!!!!

    • 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!

  • 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!!!!

  • Thank u for the recipe. Made them yesterday & had it with hamburger. Even the kids loved it. Turned out great!

  • 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.

      • 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.

        • Renee, Thank you for your comment July 8, 2018 about having someone proof her work and check steps carefully. I wasted 4 cups expensive almond flour trying to get these rolls right. First came out like soup. 2nd came out like bricks. Adjusted items and still awful. Needs help. Thank you

  • 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!

  • 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.

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

  • 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??????

  • Between what is stated in the blog and the actual recipe, the steps to make this are so confusing and “admin” doesn’t seem to want to answer the questions:

    – exactly when do you add the eggs and hot water, together or separately?
    – are the egg whites to be whipped separately and folded in or beat in with the mixer?
    – why is there butter/coconut oil mentioned in the blog, but not the recipe?

    So much conflicting and unclear information about how to make these. Sure would be nice if somebody would clear it all up.

  • So this is a recipe taken from another website almost exactly and does not even match up to the lazy words typed before they cut and pasted it here, because they realized that it is almost impossible to mix “beaten” egg whites into a formed dough after adding water.

    Now as a mildly experienced keto baker, I will say that living in the south, we don’t require as much “wetness” as this recipe calls for. I am not sure how it works on the east coast or midwest but baking is different according to climate.

    With that being said, your eggs may be larger than the eggs they used, making the mixture too watery. Add just 2 and if 3 is needed go for it.

    I use 2 egg whites, 3/4 water mixed with ACV(cut a step out). I also think psyllium husks are gritty no matter how much I regrind them, it’s like chewing sand, so I use the majority flax. You SHOULD have to wet your hands or allow the dough to stick a bit for it to be the perfect consistency. If you whip the whites be prepared to mix this by hand by massaging the whites into the dough. There will be no other way to get them in there.

    I bake in the middle rack, flip the over half way through and allow them to cool before cutting into it (otherwise the middle hasn’t set yet and will be gooey.

    I added sweetener, vanilla and cinnamon and turned mine into mini donuts, once I realized it was the same recipe from the doctors site, I don’t trust this site off the bat. bunch of copycats and I am pretty sure the bread in the picture is regular dang bread rolls…smdh

    • If you put the ingredients into the carb manager app it will give you the nutritional facts. 6 rolls is 3 net carbs and 8 rolls are 2 net carbs.

  • I’ve made these and they turned out awesome…
    However made three batches and they are
    Rising nicely then falling and going flat!!!!
    What is wrong suddenly??

  • Thank you so much for this recipe! I made these for Christmas dinner. They have the texture and taste of a whole wheat roll. I made 8 in silicone cups and they turned out perfectly. A hit, even with the non keto eaters! This is now a regular in my home. I am making more as we speak for a pulled pork dinner!

  • I made these two days ago and put them in the fridge. Needed a quick dinner and decided to make cheeseburgers. I cut the bun in half and buttered them and put them on the griddle. Let me say, the burgers were amazing. My husband is diabetic and hasn’t had bread in 1 1/2 years. and we will definitely be making these buns more often. These will be awesome for breakfast sandwiches with sausage, egg and cheese. Thank you for sharing.
    BTW, living in a tiny town, we couldn’t find the psyllium husk powder so we went with metamucil.

  • BY FAR!! THE BEST QUICK BREAD RECIPE IN THE INTERNET!! How on earth did you come up with that?! UNBELIEVABLE!! And DE. LI. CIOUS! Thank you for sharing with us I will try this in different ways! I am still shaking my head and disbelief! ♥️ You!!

  • Well the actual recipe didnt say whip the egg whites first and mine wasn’t like okay dough it was like corn mush very disappointed awful and almost ok d flour isn’t cheap grrrrrrr…

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