Keto Bread

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5 from 1 vote

This recipe is slightly adapted from Maria Emmerich's recipe on Diet Doctor. It produces a tender and chewy bread roll.

Course Side Dish

Cuisine American

Keyword bread, dairy-free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 130kcal

Author Jenny Ross

Ingredients

5 tablespoons psyllium husk powder
1/2 teaspoon xanthan gum
1 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1 teaspoon salt
1 cup water
2 teaspoons apple cider vinegar
3 egg whites

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Instructions

Preheat the oven to 350°F.
Mix all of the dry ingredients together in a large bowl.
Boil the water.
Add the vinegar and the egg whites to the dry ingredients, and mix well. While mixing dough with a hand mixer, add the boiling water (should take about 30 seconds). Do not over mix the dough, the consistency will be similar to Play-Doh.
Moisten hands with a little water and shape dough into 6 separate rolls (or bake in a loaf pan or shape into a baguette). Place on a parchment-lined baking sheet.
Bake on in the oven for 50–60 minutes (If baking a baguette shape, they will need longer to cook. Bake for 1 hour at 350ºF then lower the oven temperature to 300ºF and bake for another hour). They should sound hollow when you tap on the bottom of the roll.
Allow them to cool completely (they will continue cooking a bit).
Serve with toppings of your choice. These will last a week in the fridge, simply toast to re-warm.

Notes

Some brands of psyllium will turn your baked good purple. This will not affect the flavor. I also like to bake this in a loaf tin though it takes a bit longer, another 20 minutes or so. You can also shape it into a baguette and slice it to produce crostini.

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