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
Michelle says
I cannot tolerate psyllium husk, can I replace it with ground flax seed? I’m not concerned about the macros, just need but nut Free alternatives. This recipe looks delicious and your the genius of nut free baking. Thanks for your help!
Cristina says
I think flax will work, although I have not tested it. The bread recipe in my book is coconut and flax and it works well. Let me know how it turns out!
Rachel says
The recipe says psyllium husk but can I use psyllium husk powder?
Cristina says
You might need to use less since it’s denser… but I’m not sure… have you made this conversion for other recipes?
Tessa Simpson says
I generally half the amount of husks for powder, actually usually less than half. So 2-3T powder in this recipe.
★★★★★
Cristina says
Thank you!!
Josh H says
I am confused by this discussion of measurements when substituting psylium husk powder in place of psyllium husk
The recipe above already says use 6TBS psylium husk powder (not psylium husk)
Cristina says
I edited the recipe because I had it listed as psyllium husk… because that is was labeled as at the store, but I realized is was indeed using ground up… as is most of the psyllium husk sold. However, I have also learned that pre-ground psyllium husk can make your baked goods purple… and some folks grimd up their own to keep this from happening. I haven’t had that happen to me, but it’s worth noting.
Tessa Simpson says
The pickle juice has totally curious…just for leavening oompf? I love the look of all the fiberlicious goodness!
★★★★★
Cristina says
Yes and flavor! Gives it a nice sourdough taste.
Emily says
I never would have guessed pickle juice! Such a great idea! The texture on these is awesome.
★★★★★
Cristina says
I love the flavor it adds!
Renee D Kohley says
Ooo this is FUN! I do ok with almond flour, but I don’t like to have it all the time – this is a great ingredient list line up! Thanks!
Jean says
Oh wow, I’m so intrigued by these rolls! I do feel better eating low carb so I need to try this out. They look so fluffy too!
Irena Macri says
Girl, you’re on fire! These are spot on and so good. Super handy for kids lunchboxes as well.
★★★★★
Cristina says
Thanks Irena!
Katja says
Holy Moly! These look legit. That texture. YUM!!
Cristina says
the texture is so chewy and good! I love it!
ChihYu Smith says
This is so amazing. Love how creative you are !
★★★★★
Cristina says
Thanks love!
Christi Brooks says
notes
I sift together equal parts cream of tartar, baking powder and arrowroot starch for homemade corn-free baking powder!
Shouldn’t it say “…equal parts cream of tartar, baking SODA, and arrowroot starch”?
Cristina says
Yes, it’s a typo obviously
Kari - Get Inspired Everyday! says
These look so awesome and fluffy and the pickle juice is intriguing as well!
★★★★★
Cristina says
Thank you Kari!
Pam says
Hi, I have 2 questions what is Pickle juice? Juice from pickles? And could I use aquafaba juice in place of egg whites? Tia
Cristina says
Yes juice from pickles. I have no idea about the aquafaba. I have never used it.
Debbie says
Help! What did I do-they were extremely salty and really dark almost purplish… I was so excited to make them. Can you tell me what you think I did wrong? Love your recipes
Cristina says
It’s your psyllium husk. I’ve read that when it can cause the purple result when it’s oxidized. Have you had it a long time? I use the psyllium husk from the bulk section at whole foods. I have also read that griding your own psyllium husk is a good way to avoid this, as it’s the pre-ground powder that is usually the issue. As for the salt, perhaps the pickle juice you use was very salty? Next time just use vinegar.
Maggie says
Psyllium husks oxidize very quickly as does flax meal. They both need to be stored in the fridge or freezer.
Cristina says
I use whole not ground and store in a cool, dry place and I’ve never had them oxidize, I just grind when I need the powder form for a recipe. I’ve also never had the purple color that some folks experience 🙂
Debbie says
Thanks that makes sense. I used powder which may have been old but I do have husk which is not old so I’ll try that right now :). Do you think I should use pickle juice and no salt or vinegar and salt?
Cristina says
I say vinegar and use salt, gives you more control
Meagan Bennett says
Has anyone tried this with egg replacer? I LOVE eggs but they don’t love me. ?
Cristina says
Unfortunately with a recipe with so many eggs, you can’t really replace them, but RealBalanced.com blog has a keto flaxseed bread roll that is egg free!
May says
Hello Cristina,
These buns look amazing. Could you give us the recipe in grams, as well? I use a scale for my recipes and I’ve found that 1 cup of coconut flour depending on the web equals to 112gr or 128gr (King Arthur Flour)
Cristina says
I use Anthony’s Goods coconut flour or Bob’s Red Mill coconut flour if that helps, I don’t have the recipe in grams, sorry
Tracey says
So I’m using carbmanager and it insists based on this recipe made into 7 buns that total carbs are 20.9 grams? Is this correct?
★★★★★
Cristina says
No that doesn’t seem right… what I get when I calculate I get 11.8g total carbs and 8.8g fiber, for a total of 4 net carbs… which is also in line with the macros on the nut version of these here at Diet Doctor https://www.dietdoctor.com/recipes/the-keto-bread …. make sure you’re entering psyllium husk powder not just psyllium husk and that the coconut flour isn’t being filed as shredded coconut or something coconut with sweetener in it.
Kathleen says
These are amazing! I’m always looking for a nut free (for me) gluten free (for the husband) recipe and this nailed it! Cant wait to make them again for Thanksgiving!
★★★★★
Cristina says
Yeahhh Thank you KAthleen!
Claire says
Hello.
I want to make the recipe but because i use scales is it possible to tell me what is the amount of coconut flour and psyllium powder in grams?Also the 1 cup of water is it 250ml or 225ml?
Thank you in advance
Cristina says
Hi Claire, I don’t use a kitchen scale, so I would have to Google that information online, and won’t know if it’s 100% accurate. Surely you have measuring cups around somewhere you can measure out the flours and weigh them and double check by looking up the conversions.
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!
Laura Mae says
This is by far the best bread I’ve had. I did reduce the salt by 1/4 tsp as advised in the comments and did indeed split one open to ensure that they were finished baking. They immediately began to fall when they weren’t finished but just pop them back in! After refrigeration and toasting were enjoyed our first cheeseburger in 4 months! Thank you so much for sharing. The pickle juice made it!
Cristina says
Awesome! Thank you for your review!
Andy says
Can i bake this in a loaf pan? or mini loaf pans? just curious.
Also, would there be an issue of putting seeds into the dough and not just the outside, kind of like Ezekiel bread?
Cristina says
in a loaf pan it would have to bake for much longer I think. As for the seeds I think that would be great!
Nancy Oglesby says
Simple and Delicious… what more could a girl ask for? Wow!!!
★★★★★
Cristina says
Yeahh thanks Nancy!
Nina says
Hello, Cristina. I want to thank you for coming up with a recipe that is not using Almond flour. In our country Almond flour is so expensive and hard to find. Can I replace coconut oil with olive oil? I was about to make this but ran out of coconut oil
Cristina says
Yes olive oil should be fine
Aldana says
Loved this recipe!!! I will make it at once!!! If I don’t have arrowroot starch, can I only use Baking soda plus the cream of tartar?
Cristina says
it won’t work right without a starch, do you have regular baking powder around? or cassava flour? if you can tolerate it corn starch will work too
Elizabeth says
Beautiful bread! And so easy to make ?
Cristina says
yeayy thank you so much
Kerri J says
I’m watching them bake right now and they’re not puffing up which I’m assuming these will be super dense when finished. Anyone know why this could’ve happened?
Cristina says
I hope they rose for you, baking them enough time is important for them to not be dense and fully cooked, and baking on the BOTTOM rack in the oven. other things to consider is making sure the baking powder you used wasnt expired.