Keto Bread: Psyllium Husk Rolls

Source: The Diet Doctor, adapted from an earlier bread recipe by Maria Emmerich


1 1⁄4 cup
almond flour
5 tablespoons
ground psyllium husk powder
2 teaspoons
baking powder
1 teaspoon
sea salt
2 teaspoons
apple cider vinegar
1 cup
boiling water
eggs (can use egg whites instead)
2 tablespoons
sesame seeds (optional)

Additional Notes

Nutrition: Ketogenic low carb categories
1 serving = 1 bun 
Net carbs: 2 g
Fiber: 6 g
Fat: 13 g
Protein: 7 g
kcal: 170


Preheat the oven to 350°F. Mix the dry ingredients in a large bowl.

Add the boiling water, vinegar, and eggs, to the bowl of dry ingredients, while beating with a hand mixer (or by hand) for about 30 secs. Don't overmix the dough—the consistency should resemble Play-Doh.

Making the Rolls: Moisten hands and form dough into 6 rolls. Or make hot dog or hamburger buns. Place them on a greased baking sheet.

Bake on the lower rack for 50 – 60 mins, 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, ghee, or toppings of your choice. Store the bread in the fridge or freezer.

Tip!                                                                                          Sprinkle seeds on the bread before you pop it into the oven—poppy seeds, sesame seeds, or salt flakes and herbs. You can also mix the herbs and seeds right into the dough.

If you don’t like almond flour (or you're allergic to almonds) you can replace the almond flour with coconut flour: Substitute the amount of almond flour with a third as much of coconut flour, and double the number of eggs.

Troubleshooting:                                                                        Do your breads end up with a slightly purple color? That can happen with some brands of psyllium husk. Try a different brand.  (Recipe♦511)