The DietDoctor.com has become the number one website for low carb resources on the internet! Their success comes well earned as they are a team led by Dr. Andreas Eenfeldt and his wife Kristin (who is so nice)!
The site is a fountain of legitimate information and thousands of recipes. Namely their most famous recipe, the keto bread. The diet doctor keto bread roll recipe made with almond flour.
This recipe originally formulated by the Keto Queen herself, Maria Emmerich has quickly become an internet sensation. Find that recipe HERE.
INSPIRED BY DIET DOCTOR
I am a new contributor to them. I have just begun creating Latin recipes for their site and will be writing dairy free, nut free and otherwise allergen-friendly recipes for Diet Doctor. They are really nice folks.
While I’m having a great time working with them, those rolls had me craving some, bad. And I still don’t do so well with almond flour based baked foods. So! I made a nut-free keto bread. A copycat version of the famous Diet Doctor keto bread. I had to tweak the recipe ever so slightly to make it work with the new adjustments, but hot damn, I nailed it!
It’s REALLY HIGH IN FIBER. ALL fiber actually! So calm down when you see the carb count. Either way, this kind of thing isn’t meant to be eaten all the time. I bet it will help move things along if you know what I mean (insert poop emoji here).
Pickle Juice
I used coconut flour, in the appropriate amount. Added a bit more psyllium husk, sifted the flour and used pickle juice instead of vinegar.
Trust me! You can use vinegar, but I love the pickle flavor. It’s subtle and REALLY drives home the bread …. er sandwich flavor! This Diet Doctor Keto Bread is legit! IF my coconut flour version came out this good, I bet their almond meal version is dreamy AF too!
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A Nut Free Version of Famous Diet Doctor Keto Bread
- Prep Time: 10
- Cook Time: 70
- Total Time: 1 hour 20 minutes
- Yield: 5 1x
- Category: bread
- Method: baking
- Cuisine: keto
Description
A nut free copycat recipe of the famous Diet Doctor Keto Bread, because us almond free folks deserve good bread too 🙂 *The original recipe was adapted from Maria Emmerich*
Ingredients
- 1/2 cup coconut flour
- 6 tablespoons psyllium husk whole or 5 tablespoons of the powder
- 2 teaspoons baking powder (see notes for corn free)
- 1 teaspoon fine salt
- 2 teaspoons pickle juice (or vinegar)
- 3 large egg whites, lightly whisked
- 1 cup boiling water
- 3 tablespoons coconut oil (or coconut oil spray)
- Sesame seeds (optional)
Instructions
- Pre-heat oven to 350F, convection (or 375 F bake).
- Sift together the coconut flour, salt, and baking powder into a large bowl. Add in the psyllium husk and whisk to combine.
- Add the egg whites and pickle juice to the flour and quickly whisk in.
- Pour in all of the boiling water.
- Whisk together quickly until a lumpy almost curdled looking dough forms. Then switch to a spatula or use your hands to fold it a few times and smooth it out, so it’s like playdough.
- Line a sheet pan with parchment paper. Use a large scoop to make 5 buns, scooping them onto the parchment paper. Or just use your hands to shape 5 small buns, about 1/3 cup each.
- Spray with coconut oil liberally. Or gently brush with coconut oil.
- Sprinkle sesame seeds on top, or poppy seeds etc.
- Bake for 60-70 minutes on the bottom rack, until browned on the outside and very firm and puffy. They should sound hollow if you tap on them. Cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
- Remove from the oven an let them cool for 20 minutes or more before handling. This is important because the rolls will finish cooking inside while they cool. IF you open them too soon they will be a little gooey in the middle.
- Last a week stored in the fridge, wrapped up. Toast to heat!
Recipe Notes:
I sift together equal parts cream of tartar, baking soda and arrowroot starch for homemade corn-free baking powder!
Nutrition
- Serving Size: 1 bun
- Calories: 119
- Fat: 4.4
- Carbohydrates: 11.8
- Fiber: 8.8
- Protein: 3.8
Keywords: diet doctor keto bread
Sandra says
I made these yesterday and was quite pleased with the taste. I did have a bit of trouble in that the rolls imploded at the bottoms when I took the pan from the oven. I have a couple of ideas of why this happened. Possibly the high altitude where I live had an impact. Or, I could have over-mixed the batter. I’ll try again with a little less baking powder and let you know the result.
Cristina says
That is interesting! Let me know how your tweaks turn out. I’m in Alexandria Va, so we’re only 260 ft above water level.
Erin says
Just made these today for the first time and I must admit, looking at the dough, I didn’t have high hopes, but they turned out really well! I must agree with another reviewer who said they were extremely salty. I actually used apple cider vinegar in place of pickle juice, so I can’t blame it on that. I think next time I’ll probably just use 1/2 teaspoon. I also added the eggs after the boiling water (vs the other way around) and let the mix cool down a little so I didn’t scramble them in the bowl. Aside from those two little changes, I am SUPER PSYCHED about this recipe! Gonna try it in different shapes – maybe make hoagie rolls! Thank you!
★★★★★
Cristina says
Thanks for the feedback Erin!
Sandra says
I made these rolls again with baking powder reduced to 1.5 teaspoons. The rolls were slightly caved-in at the bottoms, but over-all good. I think I’ll go with this from now on. I really like the flavor and that they’re nut free. Thanks for a very nice recipe.
KELLY says
I REALLY LOVE YOUR RECIPES! AND I WANT TO SHARE THEM, BUT WHEN I CLICK ON THE EMAIL BUTTON, NOTHING HAPPENS AND I’M NOT ON FACEBOOK, JUST HAVE EMAIL. TRYING TO START EATING HEALTHY & DO A KETO AIP TYPE DIET.
Cristina says
Hi! Are you on mobile or desktop? I’m trying it from my computer, clicking the envelope icon on the left and it works every time. If you can’t get it to work, try copying and pasting the link from the web address bar into your email 🙂
Meredith says
Just made these. Total fail compared to the diet doctor buns which I make often. I didn’t know what people meant about the concave bottoms but do now. When I took them out of the oven they were puffed up like nearly round balls about 4 inches tall. Within minutes they started to deflate and get all wrinkly looking. By the time they were cool, they were only about 1/4”-1/2” thick but rounded on the top. Turning them over I saw that they were concave on the bottoms. I pressed one flat so I could slice it and saw it was still kind of doughy in the middle but persevered on, buttered it and tried it out. Kind of a rubbery texture but the taste wasn’t bad. Not ready to throw in the towel yet, I think I might try them again weighing the ingredients like I usually do, (I thought the dough was a lot stiffer than the diet doctor buns), and see if it helps any.
★
Cristina says
Sorry they didn’t turn out for you, seems they needed to bake longer, oven temps do vary and high altitude and humidity also mess with bread making. I hope you give it another go, as you can see if you read the other comments, folks love these.
Meredith says
I think I partially figured out the problem with the buns going flat and concave on the bottoms. They aren’t completely baked through. I took one of the buns and stuck it in the microwave on very low power. It puffed back up to about 1 inch thick and even after cooling stayed about 3/4” with no concave bottom.
Cristina says
yup! Glad you figured it out 🙂
Katie says
I am getting ready to bake these but was wondering if the psyllium we use is whole husks or the powder? The powder has way more carbs so the nutrition information doesn’t add up if we use 6 tablespoons of the powder?
Cristina says
Hey Katie! Thanks for catching that! I must have entered the wrong psyllium husk in Cronometer when I set the macros. So for the powder, the total net carbs would be the 4g net. 16g total and 12g fiber. I have actually made these using both the powder and the whole husks. The first time I bought psyllium husk I didn’t realize it was whole! oops!
Leonie says
Hi Cristina, love these rolls, but…
They are hollow at the top and dense at the bottom. I didn’t bother to cool them in the fridge. Do you think this is why? My other thought might be my oven is too hot (180c) and the top is cooking faster than the bottom. I’m going to try them again and cool them this time.
Cristina says
They don’t need to cool in the fridge, they need to cool at room temperature. My oven runs a little cold, it’s gas. In my experience, most folks have better luck with letting them bake a tad longer then letting them cool down at room temp. Also, most ovens heat from the bottom, and hot air rises, which is why the rolls need to bake on the bottom rack of the oven.
Leonie says
Thanks
Kathleen Karsten says
I just made the almond four version for the first time. I adore bread! I’ve been on Keto for 4 weeks w/o a crumb of bread. I was looking forward to the rolls. I wasn’t prepared for the upset tummy! Ugh! What’s my deal w almonds????? You can imagine the depth of my disappointment. I looked up substitutes, and wasn’t really holding out any hope, when VOILA! Your recipe appeared! I can’t tell you how grateful and excited I am! I’ll be making them today and will let you know what I think. Thank you! Thank you! You’re one smart cookie! ❤️
★★★★★
Cristina says
Hey! Yeah, almond flour recipes… it’s a dense dose of nuts, hard to digest. The trick to these it to make sure they bake long enough, oven times vary… so bottom rack, until toasty and hollow sounding, then let them cool to room temp 🙂 Enjoy!
Michelle Mo says
Can I use ground flaxseed instead of psyllium husk powder?
Cristina says
it should work!