Keto bread rolls are the best egg-free keto breads to fix your bread cravings on a low-carb keto diet. A crispy almond flour bread recipe 100% Vegan, Gluten-free, and Dairy-free.
Keto bread rolls with no eggs
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.
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.
Psyllium husk – I am using whole psyllium husk, it’s what adds a chewy/bready texture to low carb bread. It’s 100% fiber so there are no carbs in this recipe. Don’t use Metamucil fiber supplements in my recipes though, it’s not the same product as whole psyllium husk fiber. Metamucil is a husk powder that’s not suitable for baking keto bread. It will 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.
Salt – optional but I love to add a bit of salt in my bread.
Olive oil or vegetable oil you like.
Water – use hot water, not boiling, think bath temperature.
How to enjoy your dinner rolls?
There are plenty of options to enjoy these as part of your keto diet. I will share below all my favorite ways to enjoy these simple keto bread rolls.
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Breakfast: simply cut them halfway and spread some fresh salty butter, 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.
Dinner: as a side to your favorite curry or to enjoy some creamy cheese like Camembert!
Lunch: these are perfect to make small sandwiches or even burgers. They are delicious filled with fresh avocado, mayonnaise, and any meat or roasted vegetables.
How to store vegan keto bread?
They 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. They will get softer within days but you can simply cut them halfway and toast before eating to add a little crisp. Otherwise, return to the hot oven for 5-8 minutes at 180C (375F) if you really want the bread crust to be extra crispy.
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 to freeze them in Ziploc bags to prevent the bread texture from changing.
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!
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Preheat 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 apple cider vinegar, 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 180°C (375°F). 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.
Psyllium husk: don't use Metamucil fiber supplements in this recipe. It's not the same product as whole psyllium husk fiber. Metamucil is a husk powder that's not suitable for baking keto bread. It will turn it dry, purple, or blue.
* Percent Daily Values are based on a 2000 calorie diet.
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