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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 @dimyway.
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.
Hands-on Overall
Serving size 1 bun
Nutritional values (per 1 bun)
Net carbs3.1 grams
Protein11.6 grams
Fat12.6 grams
Calories190 kcal
Calories from carbs 7%, protein 27%, fat 66%
Total carbs8.1 gramsFiber5 gramsSugars1.4 gramsSaturated fat3.5 gramsSodium440 mg(19% RDA)Magnesium73 mg(18% RDA)Potassium291 mg(15% EMR)
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.
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!
Psyllium-Free Low-Carb Bread
Step by Step
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)
Calories190kcal
Net Carbs3.1g
Carbohydrates8.1g
Protein11.6g
Fat12.6g
Saturated Fat3.5g
Fiber5g
Sugar1.4g
Sodium440mg
Magnesium73mg
Potassium291mg
Detailed nutritional breakdown (per 1 bun)
| Total per 1 bun |
| 3.1 g | 11.6 g | 12.6 g | 190 kcal |
| Sesame seeds |
| 0.5 g | 0.7 g | 2.1 g | 24 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.1 g | 1.1 g | 2.6 g | 33 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.1 g | 3.3 g | 0 g | 14 kcal |
| Coconut flour, organic |
| 1.1 g | 1.7 g | 1.5 g | 37 kcal |
| Garlic powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cream of tartar, raising agent |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg white, fresh |
| 0.1 g | 1.8 g | 0 g | 9 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 1.1 g | 10 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
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