Eating bread was one of the hardest things to give up when I switched to Keto, so I was on a mission to find a keto bread recipe.
Sandwiches and salad had been a lunchtime staple and I am a girl who likes her routine, and
after some epic fails with a few bread recipes, I finally found this recipe courtesy of the Diet Doctor and it won me over big time!
So far I’ve tried this recipe as cinnamon toast, a grilled cheese sandwich, panini’s, BLT’s, and sliders. Next, I need to see if it will work as a bread crumb substitute in meatloaf.
Something to keep in mind is there are a few different brands of psyllium husk powders out there and they can affect the color of your bread. If you use Yerba Prima the inside of your bread will have a slight purple hue to it. Now that isn’t wrong but sometimes for my photography, it might not be the look I’m going for so I use the Now brand.
Because we eat bread frequently I like to double the recipe which gives me about 18 smaller size buns.
PrintKeto Bread Rolls
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Ingredients
5 tbsp psyllium husk
1 ¼ cup almond flour
2 tsp baking powder
1 tsp salt
1 cup of water
2 tsp apple cider vinegar
½ cup liquid egg whites (or egg whites from 3 eggs)
2 tbsp sesame seeds (optional)
Instructions
Preheat oven to 350°F/175°C
Mix dry ingredients in a large bowl
Bring the cup of water to a boil
Add vinegar and egg whites to dry ingredients and combine well
Add boiling water and while liquidy beat with a hand mixer for 30 seconds (should resemble play doh)
Moisten hands with olive oil or coconut oil and shape into 6 rolls
Place on a greased baking sheet
Top with sesame seeds
Bake on the lower rack for 60 minutes
Notes
I find the rolls cut easier if you let them cool a bit.
Another option, add some minced garlic and you can enjoy it as garlic bread.
