Keto garlic bread

Keto garlic bread

This delicious keto bread can be served as an appetizer, a snack or as a side dish. It's crispy on the outside, soft on the inside and has a lovely flavor thanks to the garlic butter. Only 1 gram of carbs per piece.
August 10 2016 recipe by , photo by , nutritional review by in Recipes, Bread, Snack

Keto garlic bread

This delicious keto bread can be served as an appetizer, a snack or as a side dish. It's crispy on the outside, soft on the inside and has a lovely flavor thanks to the garlic butter. Only 1 gram of carbs per piece.
USMetric
20 servingservings

Ingredients

Bread
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 5 tbsp 5 tbsp ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 1 cup 240 ml water
  • 2 tsp 2 tsp cider vinegar or white wine vinegar
  • 3 3 egg whiteegg whites
Garlic butter
  • 4 oz. 110 g butter, at room temperature
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • ½ tsp ½ tsp salt
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Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix the dry ingredients for the bread, in a medium-sized bowl.
  3. Bring the water to a boil and remove from heat. Add the hot water, vinegar and egg whites to the dry ingredients, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough (the consistency should resemble Play-Doh).
  4. Moisten hands and form the dough into 10 pieces, and then roll into hot dog buns. Place on the baking sheet, leaving space between them, as they will double in size.
  5. Bake on lower rack for 40-50 minutes, remove from oven, and set aside to cool (they are done when you tap on the bottom of the bun, and hear a hollow sound). While the bread is baking, prepare the garlic butter.
  6. Mix all of the garlic butter ingredients together in a small bowl. Cover, and refrigerate.
  7. Remove the garlic butter from the fridge. Using a serrated knife, cut the cooled buns in half, and then spread the garlic butter on each half.
  8. Increase the oven temperature to 425°F (225°C). Bake the garlic bread on the middle rack for 10-15 minutes, or until golden brown.

Recommended special equipment

Food mixer or an electric hand mixer

Why is my bread a purple color?

Did your bread end up with a slightly purple color? That can happen with some brands of psyllium husk. The taste won't change, but if you don't like the look you can try with another brand.

 

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225 comments

  1. 151
    Catherine
    May 27 2019
    Did the fix this recipe when it comes to the amounts? Everyone says it is not cooked on the inside so i was wondering if they fixed it before i make it.. im new to the site. Thanks!
  2. 152
    Estelle
    June 2 2019
    Hello I am allergic to nuts what is the best flour to use instead of almond flour. Also instead of nuts as snacks whats the best to have.
    Reply: #153
  3. 153
    Reply to comment #152 by Estelle
    Kristin Parker Team Diet Doctor
    June 4 2019

    Hello I am allergic to nuts what is the best flour to use instead of almond flour. Also instead of nuts as snacks whats the best to have.

    You can read our guide to almond flour here, including substitutions.
    https://strongmetabolism.fit/ingredients/almond-flour%3C/a%3E%3C/p%3E

    We recommend avoiding snacking. If you are hungry between meals, try making sure you're getting enough food and enough fat at each meal.

  4. 154
    Reply to comment #101 by ben
    Jedica
    June 17 2019
    Not trying to be a toss but can get almond meal? If so you just blend or blitz it until its fine making it flour. Thats what I do and its heaps cheaper.
  5. 155
    Molly mitten
    July 5 2019
    Wish I had read comments before I started, now have a soupy mixture that I can’t form into anything bun like! I’ll add more almond flour & let you know what happens. My favorite recipe is way better-FLUFFY PALEO BREAD from PALEO EFFECTS. Lots of protein, I sub walnut oil for melted butter, still turns out great! No almond or coconut flour, no psyllium...
  6. 156
    Molly Mitten
    July 5 2019
    I said that backwards in my comment above about another recipe that calls for Walnut Oil. I SUB anything cheaper like butter, olive oil, etc. it still turns out great.
  7. 157
    Reply to comment #101 by ben
    Mabelyn
    July 22 2019
    Not sure if you meant to say blanched not bleach. But blanch is fine and most common almond flour. That's the one I use. Blanched just means the skin was taking off the almond.
  8. 158
    Lyn Payne
    August 5 2019
    Oh what a joy to find this recipe. Couldn’t get almond flour so used ground almonds. No problem. Scrumptious. Delicious. (I couldn’t stop myself. I ate three). Didn’t have a auto whisk. So mixed gently by hand, not for very long. I did whisk the egg whites though. Cannot wait until to see how well they store. Thank you.
  9. 159
    Jack
    September 22 2019
    Walmart now stocks both almond flour and coconut flour, for those who can't find it locally.
  10. 160
    Gin
    September 24 2019
    From Canada. Bulk Barn here sells ground almonds and ground unsweetened coconut (this is what we use), or make your own. Cheaper and more convenient. Keto friendly products aren't as widely available here (yet) as in other countries and if you do find them they tend to be very expensive.
  11. 161
    Raven Nevermore
    October 6 2019
    Made these for the first time, followed the recipe exactly despite reading everyone's comment, they turned out great, although they didn't really at any bigger throughout the cooking process. I found if you leave the dough for a few minutes once all mixed, the pyshlium husk soak up some of the moisture which make it easier to handle. Massive garlic fans so we added more then the recommended amount of cloves. Will definelty make again
  12. 162
    Barbara Ankney
    October 6 2019
    Is the bread good without the garlic butter? Wondering if it would be good for dipping in cheese fondue.
  13. 163
    Janni
    October 11 2019
    3/4 grams of egg white is that 30 grams of egg whites ?
  14. 164
    Craig Bell
    October 15 2019
    I don't want to eat Hay or Sawdust.
  15. 165
    Melissa
    October 18 2019
    Do they freeze well? Anyone tried?
  16. 166
    Jeana Kaskie
    October 25 2019
    this recipe didn't work for me. Not sure what I was doing wrong. I ended up with a runny mess - nothing like play doh. I even tried it twice. Nothing but a waste for me. I thought about adding additional flour but it seemed like it would take a lot to get to the play doh stage. I'm out of almond flour so I give up
  17. 167
    Krista
    October 31 2019
    Why is there more water in this recipe than the regular keto bun recipe? Nothing else seems to change, only the amount of boiling water used.
  18. 168
    S Byrd
    November 3 2019
    Tried several times to make this -- making adjustments - never worked. Horrible recipe! Not worth the effort!
  19. 169
    Rosy
    November 6 2019
    I made this all according to the recipe and they came great 👍 I added a little bit of Italian seasoning to the butter for more flavor and they are perfect. Much better than the cloud bread that for me had too much of an eggy flavor. Will do this next time putting vanilla and sugar (Monk fruit ) on the butter. Just an idea!
  20. 170
    Janis
    December 23 2019
    This is a great recipe but I had to add substantially more almond flour. I add enough to get the right consistency but I would say it's around 2 cups.
  21. 171
    Penny
    January 27 2020
    Ended up with a runny mess. Added 3/4 cups more almond flour so I could somewhat form into pieces.
    Reply: #203
  22. 172
    Pete
    February 1 2020
    Recipe is way off. I wound up with a runny, grainy mess and had to add more than a cup of almond flour (additional) to get it into a dough. It wasn't bad after baking, but after putting back in oven to brown (as per instructions) it became a brick. Terrible.
  23. 173
    donna
    February 14 2020
    What a disaster! Doesn't anyone test these recipes first?
  24. 174
    Gemma
    February 18 2020
    They worked beautifully, tasted delicious. Before keto, garlic bread was a favourite, so I loved these!
  25. 175
    Rae
    February 22 2020
    I made these tonight. They turned out perfect. No one could believe it wasn’t real bread made with flour. I did make the 20 servings.
  26. 176
    Dawn
    February 26 2020
    Made these to go with soup and they turned out great. I only had to bake them for 20 minutes though. Added a little garlic powder, onion powder and dried parsley to the dry ingredients. Thanks for the recipe! Think I'll try the leftover buns with hot dogs for lunch.
  27. 177
    DMarie
    March 2 2020
    Made for garlic toast, exactly as directed, other than once garlic butter was on, only toasted for 5 minutes. Soft and oh so deelish!! My hubby loved these, as did I and I'm not on keto. This will probably be both of our new go to for bread from now on. I'm going to attempt to double the recipe and make a regular size french loaf. Hopefully, it will be just as good. Thanks for sharing!!
  28. 178
    Meagan Cassar
    March 13 2020
    This turned out perfect but I added a handful of parmesan cheese, a handful of shredded tasty cheese and a teaspoon of xantham gum and it was absolutely amazing
  29. 179
    Paul Harvey
    April 13 2020
    Hi
    Love these breads. But mine never increase in size. Using Dr Oetker baking powder.
    Any help please?
    Thanks
    Paul
    Reply: #180
  30. 180
    Reply to comment #179 by Paul Harvey
    Kristin Parker Team Diet Doctor
    April 13 2020

    Hi
    Love these breads. But mine never increase in size. Using Dr Oetker baking powder.
    Any help please?
    Thanks
    Paul

    You may want to check and make sure your baking powder, or other ingredients, are not expired.

  31. 181
    marilyn
    April 20 2020
    if i substitute 150g almond flour for coconut flour for the bread rolls , recipe says to use " a third as much " is it a 3rd , a 3rd more or a 3rd less ,confused .
    Reply: #182
  32. 182
    Reply to comment #181 by marilyn
    Kristin Parker Team Diet Doctor
    April 20 2020

    if i substitute 150g almond flour for coconut flour for the bread rolls , recipe says to use " a third as much " is it a 3rd , a 3rd more or a 3rd less ,confused .

    Could you please clarify? This recipe doesn't call for coconut flour.

  33. 183
    Amy
    May 6 2020
    Hi. I just made these. I weighed all my dry ingredients. They turned out great. Idk how you can make 20 out of these however I did get 15 /1 oz. Portions. They did not double in size. My baking powder is brand new. And 2 tsp of baking powered is only 8 oz. I did add 10 oz per metric. Thank you for the recipe!
  34. 184
    Amy
    May 6 2020
    sorry not oz. Grams.
  35. 185
    Mel
    May 16 2020
    Confusion! Step one has mix dry ingredients into a bowl. Step two says to boil water and ‘add this’ - but not clear on what to add. Egg whites and vinegar? When does the water get put with the dry ingredients?
    Is a step process missing?
    Reply: #187
  36. 1 comment removed
  37. 187
    Reply to comment #185 by Mel
    Kerry Merritt Team Diet Doctor
    May 16 2020

    Confusion! Step one has mix dry ingredients into a bowl. Step two says to boil water and ‘add this’ - but not clear on what to add. Egg whites and vinegar? When does the water get put with the dry ingredients?
    Is a step process missing?

    "Add this" is referring to the dry ingredients that you mixed in the previous step. So it would read as "Bring the water to a boil and add the dry ingredients, the vinegar and egg whites to the bowl."

  38. 188
    Anicke
    May 20 2020
    Did not work for me. Hard, dense lumps that did not rise. Consistency was more gooey than play dough :( Followed directions completely.
    Reply: #189
  39. 189
    Reply to comment #188 by Anicke
    Crystal Pullen Team Diet Doctor
    May 20 2020

    Did not work for me. Hard, dense lumps that did not rise. Consistency was more gooey than play dough :( Followed directions completely.

    Is it possible you used psyllium husk rather than psyllium husk powder? It takes the husk, which are larger, longer to absorb the liquid. Low carb breads tend to rise very little.

  40. 190
    itsthewayitgoes
    May 24 2020
    Step 2 just doesng make sense
    Reply: #191
  41. 191
    Reply to comment #190 by itsthewayitgoes
    Kerry Merritt Team Diet Doctor
    May 24 2020

    Step 2 just doesng make sense

    "Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds."
    Is it the "add this" part that's confusing? It's saying that once the water is boiling, you'll add the water, the vinegar and the egg whites to the bowl that already contains your dry ingredients. Hope this helps!

  42. 192
    Ayden
    May 26 2020
    Tried this one today after reading the mixed array of comments. They came out amazing! I weighed the almond flour as from previous experience weighing works better for these kinds of products. I also used medium sized eggs as not to add too much liquid. These came out so well even my VERY picky partner enjoyed them.
    Reply: #193
  43. 193
    Reply to comment #192 by Ayden
    Crystal Pullen Team Diet Doctor
    May 26 2020

    Tried this one today after reading the mixed array of comments. They came out amazing! I weighed the almond flour as from previous experience weighing works better for these kinds of products. I also used medium sized eggs as not to add too much liquid. These came out so well even my VERY picky partner enjoyed them.

    Outstanding! Thanks for your feedback, Ayden. Weighing ingredients is always good to do with baking.

  44. 194
    sb
    June 10 2020
    I am curious how this is labeled as 1 carb servings. Makes 20 servivings. The husk powder has 8g carbs per tblsp and the recipe wants 5. So thats 40g carbs with only the powder making it a minimum of 2g per serving. Add everything else and im sure it will continue to go up.

    What are these nutritional facts based off of.

    Reply: #195
  45. 195
    Reply to comment #194 by sb
    Crystal Pullen Team Diet Doctor
    June 10 2020

    I am curious how this is labeled as 1 carb servings. Makes 20 servivings. The husk powder has 8g carbs per tblsp and the recipe wants 5. So thats 40g carbs with only the powder making it a minimum of 2g per serving. Add everything else and im sure it will continue to go up.
    What are these nutritional facts based off of.

    Diet Doctor uses the USDA nutrition database for nutrition information. Psyllium has about 1 net carb per tablespoon.

  46. 196
    Reply to comment #105 by Morph
    Valeria
    July 20 2020
    You the best !!!
  47. 197
    Jennifer
    August 21 2020
    Never made low carb bread before. Pretty much followed the recipe except as it didn't state the size of the eggs and I had large I added those and the cider vinegar and mixed in before I added the boiling water. I'm glad I did as didn't need all the water. Also used a wooden spoon as in the video as easier than getting mixer out. I have a fan oven so reduced the temperature to 160C and they were cooked in 30 minutes. Didn't make butter as I already have Lurpack garlic butter in fridge. Just eaten one and tastes fine and was a lovely shade of purple!! My organic psyllium was expensive so have no intention of throwing it away. Anyway it's quite novel to have purple bread and it doesn't affect the flavour!
  48. 198
    Nicholas lysandrou
    August 27 2020
    can some one help me. I made the garlic roll in the diet doctor recipe. they have come out Purple.
    Reply: #199
  49. 199
    Reply to comment #198 by Nicholas lysandrou
    Kristin Parker Team Diet Doctor
    August 27 2020

    can some one help me. I made the garlic roll in the diet doctor recipe. they have come out Purple.

    You may find this helpful from under the recipe.
    Troubleshooting
    Do your breads end up with a slightly purple color? That can happen with some brands of psyllium husk. Try with another brand, like this one.1 For more information, check out our low-carb baking guide.

  50. 200
    goodrick
    September 13 2020
    I made these and they are perfect for a lunchtime snack!! I did add a little more almond flour/meal although as the consistency was runnier then playdough, but it still turned out great. They are good with some shredded cheese! The recipe, however, does not say how to store them and for how long..?
    Reply: #201
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Reply to comment #159 by Jack

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