Psyllium-Free Low-Carb Bread

Psyllium-Free Low-Carb Bread 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.

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!

Hands-onOverall

Nutritional values (per bun)

3.1 grams 5 grams 11.6 grams 12.6 grams 3.5 grams 189 calories
Total Carbs8.1grams
Fiber5grams
Net Carbs3.1grams
Protein11.6grams
Fat12.6grams
of which Saturated3.5grams
Energy189kcal
Magnesium73mg (18%)
Potassium291mg (15%)

Macronutrient ratio: Calories from carbs (7.1%), protein (27%), fat (65.9%)

Ingredients (makes 12 buns)

Dry ingredients:
Wet ingredients:

*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).*

Instructions

  1. Preheat the oven to 180 C / 350 F. Place the sesame seeds into a blender and pulse until powdered. Psyllium-Free Low-Carb Bread
  2. Put all dry ingredients with exception of the coconut flour. Place the flaxmeal, almond flour, protein powder, garlic powder, ... Psyllium-Free Low-Carb Bread
  3. ... dried oregano, cream of tartar, ... Psyllium-Free Low-Carb Bread
  4. ... baking soda, Erythritol and salt. Mix the dry ingredients until well combined. Psyllium-Free Low-Carb Bread
  5. Put the eggs, egg whites and coconut oil in another bowl and mix well with a whisker. Psyllium-Free Low-Carb Bread
  6. Add the egg mix and hot water to the dry ingredients and mix well. Or you can use a mixer. Psyllium-Free Low-Carb Bread
  7. Slowly add the coconut flour until you get a dense consistency - not liquid and also not too dry – similar to Martina’s Keto Bun batter. If the mix is too moist add more coconut flour. Psyllium-Free Low-Carb Bread
  8. Using a large spoon, create the buns by placing the batter on a baking tray, at least 2 cm apart. Sprinkle with seeds of your choice (I have used sesame seeds & poppy seeds). Psyllium-Free Low-Carb Bread
  9. Bake in the oven for 20 to 30 min at 180 C / 350 F or until the buns are golden brown. Psyllium-Free Low-Carb Bread Enjoy! Psyllium-Free Low-Carb Bread

Do you like this recipe? Share it with your friends! 

By Dalila Dias
Creator of HeelsAndSpices.com

I am Portuguese and live in Mozambique. For the past 5 years I am dedicating my cooking to healthy food, for the last 3 to mainly low carb high fat recipes, although I also create recipes suitable for other diets. One of the most enjoyable things for me is to come up with new recipes or to take existent recipes and give them a twist of my own.

As Portuguese, fat from meat, fish, dairy was always part of my life, but unfortunately so were refined carbs and sugar, and sadly so were the low fat diets infused to us for decades. Having put on 14 kg on my late 40’s, that I could not lose anymore, and as I have always been the kind that studies and investigates a lot, and I started reading about LCHF and ketogenic "diets". They caught my attention since day one so I started reading, studying, investigating, searching for reliable websites, people, doctors.

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Comments (28)

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!

Reply

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: ketodietapp.com/Blog/Filter

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You can substitute egg white powder for the protein powder...

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I often use egg white protein instead of whey protein in similar recipes so I think it should work Smile

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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.

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Thank you for the useful tips Tara, I appreciate that!

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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!

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Thank you so much Rachel, I really appreciate that. Well done! Smile

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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!

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Glad you liked them! Smile

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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)

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Hi Bella, I haven't tried that but I think it might work. Let me know if you try it!

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Can u plse email me your bacon & onion cookie recipe. Thanks

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Hi Corinna, here is a link to it (recipe is on Kyndra's blog where you can download it): Keto Bacon & Onion Cookies

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If I didn't want to use the ground sesame seeds is there anything else I can add? These look great!

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Yes, I think you can use more flax meal instead Smile That's what I'd do...

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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?

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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 Smile

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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 almondsFrown most rescipes I've replaced them with seem just fine!!

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Thanks Brooke - please, let us know how it worked with sunflower meal!

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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 Smile)

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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 Smile

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Is there any other flour I could use in place of the almond flour? Allergic to nuts. What about sunflower meal?

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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.

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Can I sub the flaxmeal with anything? Thanks!

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Hi Lindsay, yes, I think you can use the same amount of almond flour.

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That's awesome!!! Thank you so much! I can't eat psyllium because it gives me stomach ache.

Reply

Thank you Emily - love this recipe from Di too! Smile

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