Oprah said it best. I. LOVE. BREAD. It’s often noted as the first thing we “can’t” eat on a keto lifestyle – but I’ve got news for you: we don’t have to give it up! We just can’t eat bread made with wheat flour – but that’s fine! With just a few ingredient swaps, you can still have delicious and comforting bread.
This recipe really hits the spot when I’m craving some good bread – and I can have it guilt-free! I adopted dietdoctor’s recipe and made it several different ways. It’s so versatile – you can shape it essentially any way you want – but just do not put it in a loaf pan. You can shape the dough into logs, rounds, baguettes, flats, buns, literally whatever you please, as long as you bake it on an open sheet pan. Of course, all baking times will vary on shape and size – so definitely keep an eye on it!
You can use it for anything – but I’d recommend having it with this Turkish Menemen. It’s SO GOOD. I also used it for my buns in my Thai Grilled Chicken Sandwich and it really hit the spot.
Easy Keto Bread
Ingredients
- 1 1/4 cups almond flour
- 5 tbsp ground psyllium husk powder
- 1 tsp pink salt
- 2 tsp baking powder
- 3 egg whites
- 2 tsp apple cider vinegar
- 1 cup boiling hot water
- any kind of seeds ie sesame, poppy, nigella for Turkish etc (optional)
Instructions
- Preheat the oven to 350°F.
- Mix the dry ingredients in a large glass bowl.
- Add egg whites and vinegar and combine well.
- Gently pour in boiling hot water while vigorously mixing with a wooden spoon or or beating with a hand mixer. Do not over-mix the dough.
- Cut the dough into six equal pieces.
- Moisten hands with a little olive oil and shape the dough into balls. Place on a baking sheet lined with parchment.
- Brush with egg wash and sprinkle seeds if you’re going to use them.
- Bake for 50-60 minutes. They’re done when they have a golden brown color, and when you hear a hollow sound when tapping on the bottom of the bun.
- Serve with butter as is or use them for burgers, sandwiches, and whatever else you’d like. They freeze really well and can be defrosted, toasted in a toaster or a griddle pan. Put it in the oven at 350°F on a baking sheet to make it crusty for 4-5 minutes for eating with soups and dipping and soaking sauces.
I’ve made this recipe twice now and when I add 1 C of boiling water my dough is mushy and when I put maybe 1/4C of the boiling water it has the consistency as the video but doesn’t raise!
What am I doing wrong!!
Hi Karen, sorry the dough isn’t working out for you. If you measure all the ingredients correctly, you should need one cup of boiling water. 1/4 cup would be too little and the psyllium husk won’t have enough liquid to absorb. Can you please let me know what kind of psyllium husk powder are you using?
I love this recipe. Just one problem my bread turned pink and I do mean pink. What am I doing wrong
Hi Marelize, I have heard a lot of people saying that their bread turned purple. So pink is a new one lol. My guess is that it could either be the psyllium husk powder or the reaction of baking powder and vinegar. However it’s safe to eat and still delicious. Do you use aluminum free baking powder? Because I want to figure out what is actually causing this.
Yes I use aluminum-free baking powder. The best I can figure out is a reaction between the psyllium husk and the apple cider vinegar. Do you use the apple cider vinegar with mother or without?