I’ve been living the ketogenic lifestyle for more than a year now and have tried many disappointing bread recipes. This is the keto bread you’ve been dreaming of. It doesn’t taste eggy, is actually soft, light and flavorful, as well as low carb. And bonus, the recipe is super easy, requiring no real baking skills. I use these rolls for avocado toast, as hamburger buns, for sandwiches, or have them whenever I’m craving bread. They are great toasted and served warm, slathered with butter or some cream cheese.
Skill Level: Easy
5 tablespoons ground psyllium husk powder
1 ¼ cups almond flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cider vinegar (I use apple cider vinegar)
3 egg whites
1 cup water
Oil (I use avocado but any variety is fine)
Everything bagel seasoning (optional)
(4 tablespoons sesame seeds, 4 tablespoons poppy seeds, 2 tablespoons dried minced onion, 2 tablespoons dried garlic flakes, 2 teaspoons sea or pink Himalayan salt) Or just buy some everything but the bagel seasoning
Preheat oven to 350F
Mix the dry ingredients in a large bowl.
Add vinegar and egg whites, mix well.
Bring water to a boil, either on the stove or in the microwave for 90 to 120 seconds. Add to other ingredients. Don’t over mix, just until its doughty and well combined.
Spread everything bagel seasoning in a shallow bowl or plate.
Moisten fingers with oil, so dough doesn’t stick, and shape into 6 separate ovals.
Coat in bagel seasoning and set onto a parchment paper lined baking sheet. (I only coat the top.)
Bake on lower oven rack for 50-60 minutes until tapping the bottom of roll creates a hollow sound.
Serving Size – 1 roll
Calories: 170 kcal
Net Carbs: 2g