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!
Easy Keto Bread
- 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)
- 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.