Keto Bread Rolls
These Keto bread rolls are the best simple rolls to fix your buns cravings on a low-carb keto diet.
It’s a crispy almond flour bread recipe that is also Vegan, Gluten-free, and Dairy-free.
What Are Keto Bread Rolls?
Keto Bread Rolls are small bite-sized rolls made with low-carb flour that taste just like classic bread but without the carbs.
While a traditional bread roll made with wheat flour contains more than 15 grams of net carbs per serving these keto bread rolls have only 4.7 grams.
As a result, they are suitable for a keto diet.
Why You’ll Love This Recipe
These low-carb bread rolls taste just like classic rolls but they are also:
- Keto-Friendly (4.7g of Net Carbs)
- Not Fathead Dough!
How To Make Keto Bread Rolls
Don’t get me wrong here, I love my eggs but I don’t think eggs should be part of bread making.
Eggs always add too much moisture and an eggy flavor to bread and I simply don’t like it. That’s why I make all my keto bread egg-free.
My favorite on the blog are my keto bread loaf for breakfast, my keto coconut flour flatbread, or keto flaxseed wraps for lunch, and now these bread rolls.
Avoiding eggs in keto bread makes it more similar to traditional bread.
It tastes closer to real bread without the carbs. So these simple keto bread rolls are made of:
- Almond Flour – or almond meal as you like, both work. I prefer ultra-fine almond flour as it’s what gives the best texture. Some almond meals can make bread a bit gritty. Almond Flour is a low-carb flour.
- Coconut Flour – Coconut flour is a healthy flour that brings a lot of fiber and nutrients and adds a delicious taste to keto recipes.
- Psyllium husk – I am using whole psyllium husk, it’s what adds a chewy/bready texture to low-carb bread. It contains mostly fiber so there add very few carbs to the recipe. Don’t use Metamucil fiber supplements though, it’s not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is loaded with additives, only about 50% of it is psyllium husk. It can even turn food dry, purple, or blue.
- Apple Cider Vinegar – as there’s no gluten in this recipe, the combination of vinegar and baking powder gives a little raise to these keto bread rolls.
- Baking Powder or baking soda – use half if you swap for baking soda.
- Sea Salt – Salt is optional but I love to add a bit of salt to my bread. You can also add a touch of garlic powder.
- Olive Oil or vegetable oil you like. I prefer using extra virgin olive oil. You can use melted butter if you prefer.
- Water – use hot water, not boiling, think bath temperature.
- Sesame Seeds – or poppy seeds to decorate the top of the bread rolls.
Serving Keto Rolls
There are plenty of options to enjoy the keto bread rolls as part of your keto diet.
I will share below all my favorite ways to enjoy these simple keto bread rolls.
- Breakfast: simply cut them halfway and spread some fresh salty butter, and peanut butter, and add some homemade chia seed jam or fresh keto fruits. Delicious! My tip: toast them for extra crispiness, especially a few days later as they get softer. If you love eggs, you cook an egg or just egg whites in a pan and add it to the sliced buns.
- Dinner: as a side to your favorite curry or to enjoy some creamy cheese like Camembert or a slice of Mozzarella Cheese. Both are keto-friendly cheese options. You can also use cream cheese in the buns.
- Lunch: these are perfect to make small sandwiches or even burgers. They are delicious when filled with fresh avocado, mayonnaise, and any meat or roasted vegetables.
Storing Keto Rolls
These best keto dinner rolls don’t contain eggs or dairy, meaning they store very well at room temperature. Also, they freeze really well if you plan to make ahead for a busy week.
- Pantry: store your bread wrapped in a clean towel for up to 6 days. The towel will keep them fresh and prevents the bread from hardening. You can also place the towels in an airtight container. They will get softer within days but you can simply cut them halfway and toast them before eating to add a little crispiness. Otherwise, return to the hot oven for 5-8 minutes at 375°F (180°C) if you really want the bread crust to be extra crispy. I don’t recommend storing them in the fridge as these low moisture bread rolls would absorb a low of humidity and become a bit soggy.
- Freeze: feel free to double the recipe, bake the bread and freeze them for later. Defrost the day before on a plate at room temperature. Rewarm in your oven or in a toaster – cut halfway and toast them 1 minute on high. I recommend freezing them in zip-lock bags to prevent the bread texture from changing.
Frequently Asked Questions
No, it’s absolutely possible to make dairy-free and egg-free rolls. My recipe is delicious and tastes like real bread, not like eggs or cheese.
No, you can do this recipe just by combining the flours in a mixing bowl.
Yes, you can, but powder being denser than whole husk, you have to use less of it.
Oat flour would work in this recipe, but it would not be keto-friendly anymore.
No, flaxseed meal wouldn’t work in this recipe.
Yes, with only 10 grams of net carbs per 100 grams, it’s one of the most
More Keto Bread Recipes
If you like keto bread, you’ll love these:
Enjoy the keto bread rolls and tag me on Instagram with your creation if you make some yourself. I love to see what you are making home!
The Best Keto Bread Rolls
Want My Kitchen Equipment?
- 1 ¼ cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup + 3 tablespoons Whole Psyllium Husk
- ½ teaspoon Salt
- 2 teaspoons Baking Powder or 1 teaspoon baking soda
- 2 teaspoons Apple Cider Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Hot Water think hot bath temperature like 40C
- 2 tablespoons Sesame Seeds optional
- Preheat the oven to 375°F (180°C) Lay a baking tray with parchment paper. Set aside.
- In a large mixing bowl add all the dry ingredients first: almond flour, coconut flour, whole psyllium husk, baking powder, and salt. Stir to combine.
- Add the apple cider vinegar and olive oil, and stir in the hot water. Combine for 1 minute with a spatula, the water will absorb gradually, drying out the mixture to create the bread dough. It should stay a bit soft and sticky, that is normal, but you should be able to form a ball with your hand. If not, add slightly more husk 1 teaspoon at a time. You want the ball to hold together, it's OK if it's moist. Don't add more than 1 tablespoon of husk.
- Set aside 10 minutes to let the fiber absorb the liquid. The dough should be elastic, soft, and easy to divide into 6 small balls.
- Roll each small ball between your hands and place them one by one on the baking tray. No need to leave more than half a thumb between each bread as they won't expand while baking.
- With a pastry brush, brush the top of each bread ball with a bit of tap water.
- Sprinkle some sesame seeds on top of each bread – optional but delicious!
- Bake for 40-45 minutes at 375°F (180°C). I recommend you place the tray at the very bottom of the oven for 30 minutes then swap to the TOP level of the oven for 10-15 extra minutes. If you love your bread crusty turn onto grill mode for an extra 5 minutes after 40-45 minutes of baking time. Watch them closely to prevent the top from burning – if you use the grill method.
- Fully cool down a cooling rack.
- Slice halfway and enjoy like a bread roll with butter, ham, or cheese.
- Store in the pantry for 5-6 days. I wrap mine in a towel to keep them fresh and rewarm them sliced in my toaster to add some crispiness. You can also freeze the bread and double the recipe to make more of it ahead.
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Ingredients:Almond FlourCoconut FlourPsyllium Husk
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This Psyllium husk you speak of, is it necessary in the recipe?
I’ve never heard of such a thing let alone where to buy it. Is there another substitute?
I was hoping to make this bread today. 🙁
Yes, you must use psyllium husk or the bread rolls won’t hold together. The link to the ingredients is underlined in pink in the recipe card so you can buy it on Amazon if needed.
I made keto bread rolls tonite so happy with result . Sure I would do them again . Thank you 🇲🇹
These are the best tasting, most easiest recipe to make. They smell amazing coming out of the oven! I’ve made them a number of times and always double it because the buns are too small otherwise. I use only half the amount of salt that’s in the recipe… as a preference to a less salty taste.I love that it has so few ingredients!
This is so far the best keto bread recipe i have found – it is excellent the way as it is, if you want to keep it vegan, but if you add 1 egg and 1/4 cup dried milk the rolls become absolutely amazing – they get the bouncyness of the “normal” bread.
Hi, do you blend/grind your whole psyllium husk or just use the tiny flakes as your measurement?
No I use the tiny flakes and it work like a charm
Can you provide the flours by weight instead? Almond flour and especially coconut flour not by weight can make a big difference in the outcome of recipes.
Click the metric button on any recipes to convert automatically in grams/ml
These rolls look amazing. I was thinking to make them into burger buns(a little bigger than the rolls).
Would it change the baking time or temperature?
Thank you 🙂
It will probably take way longer to bake, insert a toothpick in the center and see when it comes out clean it’s ready to come out the oven. Enjoy
Hi there, I live in Australia and don’t have access to whole psyllium husk. I do have organic ground psyllium husk. Will this work and how much do I need for this recipe. So keen to try it.
I live in New Zealand and I also have the ground. Both works well with same amount. Enjoy
Hello from New York City, US. I thought you might get a chuckle from my experience. I have not eaten bread for a while because I’m transitioning to a lower carb, sugar free diet. I guess I was just too excited by your recipe that I didn’t read it all that well. I used whole psyllium husk (only 1/4 cup and 2 cups of hot water. I cut one roll to taste straight out of the oven and it was a bit gummy (tasted great)so I put the rest of the rolls back into the oven and baked them a few more minutes. They were amazing! i would give them 10 stars if possible. I assume that the rolls will be unbelievably good when I make the recipe as written. Thank you so much for the great recipe.
I am wondering if any has tried this with tapioca starch instead of almond flour. We are not doing Keto. We do have nut allergies. Thanks
I’m not sure – I would maybe try a seed flour first
Tapioca starch is high in carbs and not keto friendly so I won’t recommend that option. It will also make the bred very hard, not soft as almond flour that is a moist, low carb flour.
Are the sesame seeds you use on top of the rolls hulled or non-hulled?
I am not sure, but both are delicious and keto friendly.
Can I use oat flour instead of Almond flour? I have a lot of food sensitivities almond and cashews bother me.
Oat flour is not a keto flour, but it should work yes
Can you give weights in grams for the flours please
Click the metric button before the ingredient list to convert recipe in grams
Did it ! Very easy to make. Love the taste. Thanks
Super recipe thank you! I didn’t have almond flour so i substitute for sunflower seed flour and they super delicious. My favourite bread rolls
Hi could I make this into a loaf of bread?
I was wondering if I can sub the psyllium husk for ground flax meal?
No I am sorry, it won’t work here.
I have Phyllum husk powder..is that ok
Psyllium husk powder can make the rolls too wet or blue/purple in color, feel free to experiment.
Hi, any sub for ACV, is it really necessary?
And is it better to use oils, like olive, coconut than usin butter for bread type recipes as butter seems to make it more cake like.
You can replace ACV by lemon juice or any vinegar. Any oil works but some have stronger flavors like coconut oil, so pick the one you enjoy the most in bread. Avocado oil is pretty neutral. I don’t like butter in bread as you said, it makes food cakey.
This bread tastes amazing. I love making it. The aroma while it is baking is even better than normal bread. I’m hooked!
Best keto bread I made and I have made a lot of them….