Psyllium-Free Low-Carb Bread
Dalila Dias- Ready in 40m
- 3.1 g net carbs
- 190 kcal
- Serves 12
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I love discovering recipe creators on Instagram! Today I'd like to introduce Dalila who has been sharing her delicious keto-friendly meals on a daily basis - you can find her on Instagram at @_di_myway.
Dalila has created a recipe similar to my Keto Buns and gave it her own twist. I tried it myself and really enjoyed it! It tastes similar to my keto buns but the consistency is slightly different - more crumbly and less moist, especially when toasted. There is no psyllium husk powder, so if you can't eat psyllium (have digestive issues with psyllium because it's high in fibre), this is one of the best low-carb breads you can try.
How To Make Psyllium-Free Keto Bread
This recipe is just as easy as my Keto Buns. Fist you'll start by mixing the dry ingredients, and then you'll add the eggs and hot water.
Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand or if you make you own ingredients (like flaxmeal from flaxseeds).
To make the dough I used a stand mixer but feel free to use a hand mixer if you don't have one. Just before baking, top the buns with any of your favourite toppings - sesame seeds, flax seeds, poppy seeds, pumpkin seeds, or even sunflower seeds.
Once baked, let it cool down a little. To serve, simply spread some butter or cream cheese on the cut side. Top with slices of ham, cheese, avocado, cooked eggs, lettuce leaves, or anything you like. The options are endless!
How To Make Keto Bread That Is Not Moist Inside
Excess moisture is one of the drawbacks of most keto bread recipes that use flax meal which gives the keto bread a more bread-like savoury flavour — and psyllium which makes the bread fluffier and works best for volume.
Since this recipe only uses flax meal, it is less likely to get moist inside. If you do notice any excess moisture, you can fix that by cutting the buns in half widthwise and place in a toaster or under a broiler to dehydrate and crisp up.
Does This Keto Bread Taste Eggy?
Although this low-carb bread recipe uses many eggs, it does not taste eggy. If you've had bad experience with recipes that tasted eggy before, you'll love this recipe. There's a good reason I use a combination of whole eggs, egg whites and a few types of low-carb flours to make this recipe. There's no eggy taste and no coconut taste either.
Step-by-step
Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the sesame seeds into a blender and pulse until powdered.
Put all dry ingredients, with exception of the coconut flour, into a bowl or in a stand mixer and mix to combine.
Put the eggs, egg whites and coconut oil in another bowl and beat well with a whisk.
Add the egg mix and hot water to the dry ingredients and process until combined.
Slowly add the coconut flour until you get a dense consistency - not liquid and also not too dry. Start with 3/4 cup of coconut flour. If the mix is too moist, add more coconut flour (I used 1 cup).
Using a large spoon, form the buns by placing the batter on a baking tray, at least 2 cm (1 inch) apart. Sprinkle with seeds of your choice (I have used sesame seeds & poppy seeds).
Bake in the oven for 20 to 30 min at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) or until the buns are golden brown.
Serve just like bread or burger buns. To store, cover loosely with a kitchen towel and keep at room temperature for up to 2 days. Fresh buns taste best so I prefer freezing anything I won't eat in one day. Freeze for up to 3 months.
Recipe
Psyllium-Free Low-Carb Bread
★★★★★4.8Light and fluffy low-carb and gluten-free bread made with no psyllium. No eggy taste and no moist keto bread.
- Hands on
- 10m
- Overall
- 40m
- Servings
- 12
- 3.1 g
- Net carbs
- 11.6 g
- Protein
- 12.6 g
- Fat
- 190
- kcal
Ingredients makes 12 buns
- Dry ingredients:
- Wet ingredients:
Instructions
Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the sesame seeds into a blender and pulse until powdered.
Put all dry ingredients, with exception of the coconut flour, into a bowl or in a stand mixer and mix to combine.
Put the eggs, egg whites and coconut oil in another bowl and beat well with a whisk.
Add the egg mix and hot water to the dry ingredients and process until combined.
Slowly add the coconut flour until you get a dense consistency - not liquid and also not too dry. Start with 3/4 cup of coconut flour. If the mix is too moist, add more coconut flour (I used 1 cup).
Using a large spoon, form the buns by placing the batter on a baking tray, at least 2 cm (1 inch) apart. Sprinkle with seeds of your choice (I have used sesame seeds & poppy seeds).
Bake in the oven for 20 to 30 min at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) or until the buns are golden brown.
Serve just like bread or burger buns. To store, cover loosely with a kitchen towel and keep at room temperature for up to 2 days. Fresh buns taste best so I prefer freezing anything I won't eat in one day. Freeze for up to 3 months.
Nutrition per serving, 1 bun
Carbs 7%Protein 27%Fat 66% of calories
- Net carbs
- 3.1 g
- Total carbs
- 8.9 g
- Fiber
- 5 g
- Sugars
- 1.4 g
- Protein
- 11.6 g
- Fat
- 12.6 g
- Saturated fat
- 3.5 g
- Calories
- 190 kcal
- Sodium
- 440 mg · 19.1% RDA
- Magnesium
- 73 mg · 18.3% RDA
- Potassium
- 291 mg · 14.6% EMR
Nutrition by ingredient
| Per 1 bun | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Sesame seeds | 0.5 g | 0.7 g | 2.1 g | 24 |
| Flaxmeal (flax meal), ground flaxseed | 0.1 g | 1.1 g | 2.6 g | 33 |
| Almond flour (blanched ground almonds, almond meal) | 0.7 g | 1.8 g | 4.4 g | 49 |
| Whey protein powder (protein isolate, Jay Robb) | 0.1 g | 3.3 g | 0 g | 14 |
| Coconut flour, organic | 1.1 g | 1.7 g | 1.5 g | 37 |
| Garlic powder, spices | 0.2 g | 0 g | 0 g | 1 |
| Oregano, dried | 0.1 g | 0 g | 0 g | 1 |
| Cream of tartar, raising agent | 0.1 g | 0 g | 0 g | 0 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Egg white, fresh | 0.1 g | 1.8 g | 0 g | 9 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1 g | 0.8 g | 12 |
| Coconut oil, extra virgin | 0 g | 0 g | 1.1 g | 10 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Total | 3.1 g | 11.6 g | 12.6 g | 190 |
Serving size 1 bun
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
About Di
I'm Portuguese and I was born and raised eating bread. I'm 50, so that’s a lot of years of eating bread, sometimes with every meal! That's why one of the most difficult things for me, when dieting, is giving up bread. I confess that I followed more than one diet until I fell in love with the Ketogenic diet. I always managed to come up with a bread recipe to satisfy my cravings and Keto is no exception.
I don't like the consistency and excessive “moisture” that psyllium husks give to bread so this recipe does not include any. The buns are less moist and they dry and toast better than when using psyllium. The crust is amazingly crispy and the color is also beautiful, a golden brown that invites you to take a bite as soon as they come out of the oven!
I based my bread on Martina’s Keto Bun recipe but played round with the ingredients aiming for a different texture and taste. I'm quite happy with the outcome and was delighted when Martina invited me to guest post for her blog. Thank you Martina for the amazing opportunity - I hope you all like my recipe!
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Comments & ratings (36)
Hi. Can the sesame seed flour be substitute for anything else ?
Thanks
Yes, you could use more flax meal. I think that would be the closest alternative. Here I'd say it's a 1:1 swap.
Thanks
I experience lip swelling, itching, and other allergy symptoms when I ingest any psyllium. It’s not just a reaction to the high fiber that makes me avoid it. I did not realize it is so commonly used in keto recipes. Thank you for sharing this recipe. I hope to try it.
I hope you like it! I think it's really good even without psyllium. It sounds like you might have a reaction to psyllium and as rare as this is you should definitely avoid it!
Hi, thank you for this amazing recipe. I am definitely gonna try this low carb bread. Thanks Martina.
Will this recipe work as a loaf as well as muffins?
Thanks
Yes, you can use a loaf pan or a muffin tray. For more info, have a look at a similar recipe: The Best Low-Carb & Paleo Bread - The Ultimate Guide
Hi Martina! I have a question, is there anything I can use to replace the protein powder. Maybe adding more of another ingredient? Or skipping it all together? Thank you so much!
Hi Lina, protein powder is used to replace gluten in this recipe. I suppose you can omit the protein powder but the bread will become more crumbly. For more bread ideas that don't include protein powder: Bread Recipes
You can substitute egg white powder for the protein powder...
I often use egg white protein instead of whey protein in similar recipes so I think it should work 😊
I am just cooking this recipe now- but I was craving sweets so I substituted the savory flavor in with: a few extra tbsp erythritol, and then added a bar of sugar free white chocolate and a cup of dried blackberries. White chocolate blackberry scones cooking in my oven right now...
Just a tip for anyone living in high altitude (I'm about 3000 feet above sea level)- based on experience with similar recipes- I have to add at least 10 min to the longest cooking time for any of these recipes in order for it not to turn out gooey. This recipe is in my oven for 40 min- I'll check em then and make sure they are "cooked" inside. If not I'll probably give them another 5 until done and just make note of it for the future.
Thank you for the useful tips Tara, I appreciate that!
I love the food that Dalila Dias post, I have tried her one serving microwave bread, and I'm going to make this, this morning, I love your cook book Martina, and use it almost daily, you both are very talented people, and I'm so happy I stumbled on to this group, I am 58 years old, come from a family who loves to cook and of course eat, I have weighed up to 335 lbs, and had gastric bypass surgery 15 years ago, I lost weight, but always felt deprived and started slowly gaining my weight back..as of this morning, I am 148.0, never hungry, and I'm happy, and I don't think about food constantly! Thank you for your wonderful recipes, and inspirations, and for all the time and effort you put into all of this!
Thank you so much Rachel, I really appreciate that. Well done! 😊
Hi! I just made these buns. I got 9 instead of 12 and used 2.5 tsp of backing powder (Royal) instead of tartar + bicarbonate. And no wey protein just added more flax. I find them a wee bit salty but I really like the texture. I added this food to myfitnesspal.com Thanks!
Glad you liked them! 😊
It looks very yummy! I was wondering if I could use collagen hydrolysate (Great Lakes Gelatin) instead of whey powder. Thanks for the wonderful site and app! :0)
Hi Bella, I haven't tried that but I think it might work. Let me know if you try it!
Can u plse email me your bacon & onion cookie recipe. Thanks
Hi Corinna, here is a link to it (recipe is on Kyndra's blog where you can download it): Keto Bacon & Onion Cookies
If I didn't want to use the ground sesame seeds is there anything else I can add? These look great!
Yes, I think you can use more flax meal instead 😊 That's what I'd do...
I was just wondering if this recipe could also be baked into a loaf? It seems like it might be a normal 10x5 size? Have you tried this?
I think it you can Taylor. I use my other recipe (Ultimate Keto Buns) to make a loaf every now and then. I use parchment paper for lining the loaf pan or use a silicon loaf pan for easy removal. Let me know if you try it using this recipe 😊
Looks great! Susan asked about sunflower seed flower as a almond flower replacement, I'll let you know how it goes. I don't have an allergy but my tummy doesn't like almonds😞 most rescipes I've replaced them with seem just fine!!
Thanks Brooke - please, let us know how it worked with sunflower meal!
It seems very good! any chance to use something else (or nothing at all) instead of whey protein or egg white protein? thank you (I'm addicted to your bacon and onion cookies and would like to find another object of love 😊)
Thank you Pat, glad you liked them! I haven't tried this specific recipe without whey protein powder but I guess you can use the same amount of flax meal instead. It won't have the same effect but will be quite close 😊
Is there any other flour I could use in place of the almond flour? Allergic to nuts. What about sunflower meal?
Hi Susan, yes, you can try flax meal instead. Or you can use coconut flour - just keep in mind that you will need more (possibly twice the amount of) eggs & egg whites and maybe even more water. I haven't tried it with coconut flour instead of almond four though - this is just an estimate.
Can I sub the flaxmeal with anything? Thanks!
Hi Lindsay, yes, I think you can use the same amount of almond flour.
That's awesome!!! Thank you so much! I can't eat psyllium because it gives me stomach ache.
Thank you Emily - love this recipe from Di too! 😊