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Keto Bread

Keto rolls

I found this recipe on The Diet Doctor’s website and it was created by Anne Aobadia. I am a cook—not a baker—and would never have been able to dream this recipe up. It is really, really good! According to Anne, each bun is 2 grams of carbs.

As the recipe suggests, I made 6 roundish buns. They would make great burger buns, so for that, I will make them flatter.

I made them again with 4 egg whites and the result was fluffier rolls!

Keto Bread—makes 6 buns


1¼ cups almond flour

5 tbsp ground psyllium husk powder

2 tsp baking powder

1 tsp sea salt

2 tsp cider vinegar

1 cup boiling water

3 or 4 egg whites

2 tbsp sesame seeds (optional)


Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.

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 make 6 pieces of the dough. Place on a greased baking sheet or use parchment paper.

Bake on lower rack in the 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.



Copyright © 2021 Norma Lehmeier Hartie