The keto bread
Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 6
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Soft, springy, and remarkably close to real wheat rolls, these keto buns owe their texture to almond flour and psyllium husk whisked with boiling water. The dough shapes into tidy rounds by hand, then bakes until it sounds hollow when tapped, sesame seeds and all. Split one open, slather it with butter, and you have a low-carb bread that finally holds together like the real thing.
Ingredients
Ingredients
- 5 Tbsp Psyllium Husk
- 1 1/4 Cups Almond Flour
- 2 Tsp Baking Powder
- 1 Tsp Sea Salt
- 1 Cup Water
- 1 Tsp Cider Vinegar
- 3 - Egg Whites
- 2 Tbsp Sesame Seeds
Directions
Directions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl.
- Bring the water to a boil.
- Add vinegar and egg whites to the dry ingredients, and combine well.
- Add boiling water, while beating with a hand mixer for about 30 seconds.
- Don't over mix the dough, the consistency should resemble Play-Doh.
- Moisten hands with a little olive oil and shape dough into 6 separate rolls.
- Place on a greased baking sheet.
- Top with optional sesame seeds.
- Bake on lower rack in the oven for 50 - 60 minutes, depending on the size of your bread rolls.
- They're done when you hear a hollow sound when tapping the bottom of the bun.
- Serve with butter and toppings of your choice.
Nutrition
Per serving · 6 servingsCalories
150
Fat
10 g
Saturated fat
1 g
Carbohydrates
7 g
Sugar
1 g
Fiber
5 g
Protein
6 g
Sodium
300 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 5 Tbsp Psyllium Husk
- 1 1/4 Cups Almond Flour
- 2 Tsp Baking Powder
- 1 Tsp Sea Salt
- 1 Cup Water
- 1 Tsp Cider Vinegar
- 3 - Egg Whites
- 2 Tbsp Sesame Seeds
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