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Keto Bread Rolls – Vegan + No Eggs

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4.85 from 508 votes
Carine Claudepierre -

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

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.

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.

Keto bread rolls

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.
  • Coconut flour 
  • 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.

Keto bread rolls

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.

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.

Keto bread rolls

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.

Keto bread rolls

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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xoxo Carine

Recipe Card

Keto bread rolls

Keto bread rolls

4.7gNet Carbs
Keto bread rolls with no eggs! 100% Vegan + Dairy-free + Low Carb + Grain-free. Delicious crispy bread rolls made of almond flour, coconut flour, and psyllium husk. 
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

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Net Carbs
Author: Carine Claudepierre
6 bread rolls
4.85 from 508 votes
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Dry ingredients

Wet ingredients

  • 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
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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 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 ahead. 
6 bread rolls
Psyllium husk: don't use Metamucil fiber supplements in my recipes, 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.
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Nutrition Facts
Keto bread rolls
Amount Per Serving (1 bread roll)
Calories 203 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 13.9g5%
Fiber 9.2g38%
Sugar 1.9g2%
Protein 6.2g12%
Iron 1.4mg8%
Net Carbs 4.7g
* Percent Daily Values are based on a 2000 calorie diet.


KETO BREAD ROLLS NO EGGS Vegan easy, healthy soft #keto #thanksgiving #baking #sides #healthy #lowcarb #makeahead #traditional #unique #best #thanksgivingside #breadrolls #ketobread #lowcarbbread #glutenfree #veganbread #veganketo

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    381 thoughts on Keto Bread Rolls – Vegan + No Eggs
  1. 5 stars
    This bread tastes amazing. I love making it. The aroma while it is baking is even better than normal bread. I’m hooked!

  2. Hello Carine, I wanted to know if it is 37 grams of psyllium or is it a mistake. It seems a lot to me amount. Thanks.

  3. Dear Carine, my mom has allergy to almonds. She can substitute it for nuts flour or other keto flour. And if this is possible, should she use the same amount? Thanks.

  4. 5 stars
    Do you think these will cook up in a micro? Full time VanLife and only have a micro. Perhaps I’ll try them and let you know if/how they turn out
    Thanks for your awesome
    Keto healthy, creative recipes

  5. 5 stars
    Really excellent recipe. Mine turn out darker due to the husk, but I love this. They taste great and are so easy to make. Thank you for sharing.

  6. 5 stars
    Delicious! Thanks so much for the recipe. 🙂

    They taste very similar to Unbuns I buy from the grocery store, except waaaay better! I’ll be making these from now on. 🙂

  7. 4 stars
    Made this recipe. Turns out darker color than shown. Does not look appealing, but tastes good. Especially with butter. I will make it again.

  8. 5 stars
    Absolutely outstanding!!!!!
    I don’t live in the US therefore I don’t have the brands that you suggest but I don’t have words to explain how much we loved these!!! THANK YOU❤️❤️

  9. 5 stars
    Legit just baked these and OMG! I don’t usually comment but I had to come here and say “compliments to the chef!” After recognizing that I do in fact have a gluten intolerance, I was pretty bummed about saying goodbye to bread. But this right here has given me hope! This is way better than any gluten free processed bread that I could buy in the supermarket. I plan to use this for breakfast, mini sliders, oh the possibilities are endless! Thank you thank you thank you!

  10. 5 stars
    These are so, so good! This is the best bread replacement I’ve found in my nearly 3 years of being keto. I might try adding some cinnamon next batch to experiment! Thanks so much for the recipe!

  11. 5 stars
    Turned out fabulous. Used Everything Bagel seasoning for topping. The rolls were crusty on the outside and chewy in the middle. I’m hooked!!!

  12. Hi, do you think this recipe would work if I made a loaf instead of bread rolls? I make the rolls frequently with this recipe and I love them. So.i was just wondering if it will turn out okay as a bread loaf to make sandwiches?
    I know you have bread loaf recipes but I really do enjoy the taste from this recipe.

      • The carb amount listed on the nutritional facts seems very high for one small roll. Maybe this is for the qty of mix and divide by 6 so per serving the rolls have approx 2g carbs. Can you confirm plz? I’ve seen similar recipes and that their carb qty the only difference is theirs used egg whites and not coconut flour

        • The carbs counts is correct, this recipe makes 6 small bread rolls with 4.7 g net carb each. This recipe is egg-free and contains way more keto flours than any other classic keto bread rolls recipe you will see around. Therefore the amount of net carbs is slightly higher as well since there is carbs in keto flours and none in egg white, Enjoy,

  13. Hi! If I want to use this recipe to make burger buns, what would be the proper time and temperature to bake them, please?

  14. 5 stars
    LOVE LOVE LOVE!!!! I made them and used your brand of psyllium that you recommended. I ordered it from Amazon.
    The rolls took longer to bake as the middle was still raw. I kept baking them and checking them.
    They got crispy and were like a wheat roll. So
    much better then any keto bread! I might make them smaller so they cook. Thank you so much!!

    • There is no whey in this recipe. Whey free protein powder are pea protein powder or hemp protein powder and some are very low carb too if it’s what you meant.

  15. By error I ordered Psyllium Husk Powder from the same brand as you share in the recipe. Can I use this one or not for baking? The rolls turn in to different color as yours.

    Thank you

    • If it’s the same brand I had success using the same amount and didn’t see a color issue. Enjoy, XOXO Carine

  16. Hi
    I ordered the powder variety of the psyllium husk instead of the whole ones of the same brand I ve been using (now foods). Should it work if I halved the amount of the powder?

    • Hi there, would anyone havev tried only using almond flour with success? Can only tolerate a small amount of coconut…

    • You can use the same amount, it will work well with Now food, it won’t impact the texture or color! Enjoy the bread, XOXO Carine

      • 5 stars
        I just want to add this for any other Australians. One of our popular supermarkets Woolworth’s has the Macro Brand Psyllium Husk Certified Organic (please note, I have not tried the Psyllium Husk Powder in the Macro Brand) but this works perfect for all of your recipes where Psyllium Husks are required. No strange colours or anything. Perfect!

  17. Hi Carine. I think the recipe has a small typos with the apple cider vinegar conversion. It shows 2 ml instead of 10 ml which is equivalent to 2 tsp. I incidentally used the metric measures today and the bread didn’t hold like it always has. 😊

  18. it’s unclear how much psyllium husks we should use “1/4 + 3 tablespoon cup”
    did you mean 1/4 of a cup or 3 tablespoons or 1/4 of a cup and extra 3 spoons or was this a bad copypasta

    • You need 1/4 cup + 3 tablespoons, sorry for the displaying issue, it was a IT issue its fixed now. Enjoy the bread rolls. XOXO Carine

  19. 5 stars
    Cannot wait to try these! Have you tried making this with a stand mixer using a dough hook? I have a little trouble with my hand and worry about trying to mix this dough.

    • Of course, it will work very well with the dough hook of your stand mixer, Enjoy the bread recipe, XOXO Carine

    • I am not baking with wheat flour since my recipes ar elow carb. I don’t think it will work very well since low carb flour are way higher in fiber and liquid absorbent. XOXO Carine

  20. Hi! Your recipe says baking powder, but the video says baking soda. Which one is correct? Thanks in advance for clarifying.

    • The recipe provides both option, and in any recipes you can swap 1 teaspoon of baking powder by half the amount of baking soda. Some people don’t appreciate the flavor of baking soda that’s why both options are provided. Enjoy, XOXO Carine

  21. Hi Carine,
    Made these bread rolls yesterday and I loved them..absolutely live the fact that ur breads do not have eggs as I do like the eggy flavour in my breads. I had a few Qs. 1. In the comments below I read you used husk powder but the receipe says whole husk. Could u clarify? 2. Why have u used baking powder and not baking soda. 3. The bottom of my bread felt a bit dense. Could you explain a possible reason. Thank you

    • Both psyllium husk powder or whole husk will work but whole husk make keto egg-free bread fluffier (avoid the dense texture you mentioned). Also, whole husk avoid some strange purple/blue color that some husk powder brings to food. Also, baking powder and baking soda are basically the same thing, baking powder is half baking soda and half additives. So in any recipe you can replace 1 teaspoon of baking powder by 1/2 teaspoon baking powder.

        • It is not only the color but the texture that won’t be the same if you use powder. You will need the same amount, but result will be very different. Enjoy the recipes on the blog, XOXO Carine

  22. I just can’t get enough of your recipes, as far as I’ve tried, all are delicious and so realistic (despite being low carb), so big thanks to you!
    I have a question…. I can see you have several recipes of keto egg-less breads (loafs, buns, rolls, etc) which would you say is the most fluffy one? I mean, I know they tend to be more dense than regular bread, but I would like to try making one that doesn’t have eggs but still have some air that makes it lighter 🙂 Thanks a lot again!

    • This keto bread roll is definitely the fluffier since its small it is not as dense as loaf. Enjoy the recipes on the blog, XOXO Carine

  23. Hi! I’ve made the bread and it’s delicious 🙂 I’ve trying to track my keto diet, but I didn’t know how to log the data, as I didn’t slice the bread as thinly as you did. Could you share the nutritional information for 100gr, please?

    • I don’t share nutrition panel per 100 grams I am sorry. But its very easy to do the math since the recipe gives you the net carbs for 1 rolls knowing the recipe makes 6 rolls. I am happy to help, how many serve did you created with the whole recipe ? Enjoy the recipe, XOXO Carine

  24. Hello! I tried making this and they tasted fine the night i baked them but the next day they become grainy, like there is sand in them! Is that die to the phsyllium husk you think?

    • I never had such a comment yet about these rolls so I am unsure. It could be that you used a coarse almond flour like almond meal. Ultra fine almond flour is the best or husk too. I am always using whole using from Now Foods and it works very well. May be change your husk brand and almond flour next time and see how it goes, XOXO Carine

      • Thanks! It was fine when I ate one after baking. Perhaps I should have kept them in the fridge.
        I will try again with a different husk brand too!

    • Not yet, but you can add a little yeast for flavor, it won’t raise the bread tho, since its a gluten free recipe. Enjoy the blog recipes, XOXO Carine

  25. I can’t wait to try these rolls. I have a great keto roll recipe that calls for eggs but I have recently found out that I am allergic to eggs. I have tried replacing the eggs in my other recipe with various egg replacements but have had very mixed results. So excited to try these (waiting for the whole psyllium) and will let you know. Could you make these a bit bigger for burger buns and if so how long would you cook them?

    • If you make them bigger it will definitely take longer to bake. It is hard to see how long depending on the size you shape the buns But they are ready when the cener is set, not wet and a lovely crust form on the outside, Enjoy ! XOXO Carine

    • No sorry this is two different ingredients and you can’t sub one by another. Plus potato starch is not keto approved it is high in carbs. XOXO Carine

  26. 5 stars
    Hi Carine,
    Wow I just made these for lunch to go with our homemade pumpkin soup and we were very impressed. I didn’t have apple cider vinegar so I used a little balsamic vinegar and I used almond meal as I did not have almond flour. I also a tablespoon of chia seeds and a teaspoon of flax seeds. I cooked them in the oven on 180 for 30 minutes. We had one each and I now have 4 which I let cool and sliced to keep for breakfast or lunch. Delicious and not dry at all. Thank you.

  27. 5 stars
    Hi sweet Carine, just wanted to say Thank You So Much for this great recipe, it made us so happy!!! All the best to you, Li

  28. 5 stars
    My family and I love this keto bread rolls recipe! Easy to make and I like its without eggs for those times we run our of eggs haha! Yummy and delicious rolls! I’ve tried substituting coconut flour with lentil flour (I had some leftover) and it worked well.

  29. 5 stars
    Thank you for the recipe! I’ve made these at least a dozen times. I actually make them more often as a flatbread which I can use for sandwiches and what-not. I just roll out the dough on a silicone baking mat and bake for 20 minutes.Now I usually double the recipe and freeze half of the baked baked. I also used this recipe at Christmas and added minced and sauteed onion, garlic, and savory herbs to the dough. Delicious! Overall, this recipe is very versatile. Love it.

    • Oh thank you for sharing your idea on using the recipe for flatbread, I had no idea it would work that way!

  30. 5 stars
    For the first time in three years, I have found a recipe that works for both vegans and those of us on Dr. Gundry’s lectin-free diet. I have missed rolls and bread so much, but never again! Even the hubby liked it. I am so very grateful to you, Carine.

  31. 5 stars
    made the rolls and bread today. Rolls are very good, haven’t tasted the bread yet. the recipe says baking powder, but the video says baking soda. i used powder. Which one is right?

    • Both can be used, I am providing both options as many people can’t have baking powder or have difficulties sourcing some at the store right now. Always replace baking powder by half amount of baking soda in any of my recipes. Enjoy, XOXO Carine

  32. 5 stars
    These are delicious and healthy too! I took some olive oil, chopped fresh garlic, fresh ground peppercorns, coarse sea salt and oregano for a dipping sauce. Yum!!

  33. The dough was quite dry. How can I prevent this in the future. I’m currently waiting the ten minutes before baking to see how it will turn out.

    • f the dough is too dry it is because you have used slightly more husk. Husk is 100% fiber and soak all liquid fast. A little too much and the dough will be extremely dry. I recommend you weight the flours for full precision. The dough should be soft and easy to roll. Enjoy, XOXO Carine

      • Wonderful recipe! I baked on the bottom rack for 30 minutes as suggested. Then moved them up to the top and got a nice crust on them. Texture is lovely!

  34. 5 stars
    Made these today. Mine turned out a bit darker but i did add half a tbsp of yeast and half a tsp of sugar to the water before mixing it to the dry ingredients. It’s amazing..Thank you for sharing so many amazing recipes so we don’t feel deprived. I also make your coconut flatbread and use it as a pizza base ????????

    • The darker color ay comes from the brand of psyllium husk too. Some turns purple/blue when baked. I am glad you enjoyed the recipe, XOXO Carine

  35. Just wondering if there would be a cook book you could recommend for Keto Bread maker recipes, without using yeast… I have purchased one but it is poorly done and doesn’t show the fiber macros…. very disappointing. Thanks you…Kind Regards…Constance

    • I am sorry to hear that Constance! Unfortunately, there is not much keto baking cookbook on the market yet especially focusing on bread. The only fellow blogger I can recommend is Carolyn Ketchum and her keto baking cookbook, see it here (it is an amazon affiliate link). I hope you found great recipes in there. XOXO Carine.

  36. 5 stars
    Thank you for this recipe! Delicious! It’s even better than the ones we buy here at the store (which are very hard and expensive). Will be making this again.

    • 4 stars
      Hi, thank you for your recipe. I tried this three times. Unfortunately the centre came out raw and uncooked. I placed them back into the oven to cook longer but then it got really crispy and hard on the outside.
      I followed this recipe to a T. I’m not sure what could be the cause. I tried switching the brand of flour to see if that would make a difference, sad to say it didn’t.
      I am determined to get it right because it’s such a healthy alternative to white bread/flour.
      Can you advise what are the possible causes for this to happen?

      Thanks so much.

        • 4 stars
          Hi, this has happened to me also twice now, like raw/elastic in the middle. Very disappointing but I want them to work. I bought a good quality organic brand but did think surely all whole psyllium husk should work shouldn’t it? I’ve also noticed in some bites that there is like a grit which another person mentioned in the comments. Can you suggest anything on these two things please as I really want to succeed with your recipes. Thanks so much!

          • Can be many things, your husk brand doesn’t absorb the moisture enough, organic doesn’t mean it works well in keto baking. You must use a white color husk, not a golden dark one. May be you shape bigger rolls too.

    • Thank you ! I agree, nothing can beat fresh homemade keto bread, way fluffier. Enjoy the keto recipes on the blog, XOXO Carine.

  37. 5 stars
    These were delicious! I made the recipe exactly as listed, except I topped them with GoMasio (seaweed flakes, salt, and sesame seeds). They were delicious with cream cheese, roast beef, and herbed goat cheese. I’m going to make a double batch tomorrow and freeze half of them.

  38. What is an appropriate sub for psyllium? We have to be frugal here in there U.S. now that the country is in turmoil! Thanks!

    • You can probably use egg white or flaxmeal but I did not try so I am not sure how much you will need sorry. We are also in lock down in NZ. Take care, XOXO Carine

      • Hi!
        I’m looking forward to doing it. If we want to try changing the psyllium for flaxseeds, how do they need to be prepared?

        Thank you!

        • I wouldn’t recommend to swap husk for anything else. The recipe has no eggs and husk is what create the best fluffy keto bread texture. I am worried that the bread roll batter won’t come together and get a real bread chew without husk. Enjoy, XOXO Carine.

  39. Hey! Love this recipe. Do you think it would work well if I put the mixture in a loaf pan and baked it to make sliced bread?

  40. 5 stars
    Tried many keto bread recipies, but this is by far, the best. At first try however, even a few times afterwards, I didn’t follow the “wait 10 minutes” instruction, and I felt the product was not much better compared to other recipes -just not bread like enough, hare, cookie-like, but oh well, good enough. But after letting the fiber absorb the water for the recommended time made a huge difference. The results were just beautiful, soft, spongy.

    • I agree, those 10 minutes waiting time are precious! This keto bread is using lots of high fiber flours and they need some time to soak up liquid giving the best bread texture at the end. Enjoy the recipes on the blog, XOXO Carine.

  41. 5 stars
    Thanks, very simple, yet to taste them, I will use them as a swedish vegan “semla” with a mix of soaked cashews and almonds, walnuts, dates, vanilla extracts and a dash of salt, like a butter then some whipped oat cream on top of that. Looks like a burger with wipped cream 🙂 weird, I know. Anyway, didnt have coconut flour, however I grinded some shredded coconut and it turned out fine. Peace <3

  42. 5 stars
    Yum! My dad started keto a while ago and I found this recipe and knew I had to try it because I had a lot of psyllium husk and didn’t know what to do with it. These were amazing! I weighed the ingredients and followed everything exactly, except used a little less salt. They were great, and my dad really enjoyed them which NEVER happens Haha. Thank you!

    • Thanks for trying this recipe for your dad! So glad you love it! Enjoy all the recipes on the blog, plenty will make good use of your husk 🙂 XOXO Carine.

  43. How do you keep your rolls from tasting like, or feeling like it has dirt or grit in it? That is why I didn’t try this again.

    • It might be your husk or almond flour that are a bit too coarse and leave that weird texture. Mine are finely grounded and I never had that issue. Enjoy ! XOXO Carine.

      • 5 stars
        This recipe used to have an option to sub yeast. Even though it won’t make this bread rise, I really loved the “yeast” taste in these rolls! Just wondering why that option was removed??

        • This recipe hasn’t been updated and I never added yeast in the bread rolls. But you can add 1 teaspoon of dried active yeast in any keto bread recipe as a food flavloring, it will work anytime. Enjoy,

  44. Really appreciatethe hard work you do to get these recipes out to us. I just finished making these rolls. The wife and I agree these have the most potential for us so far. We don’t like eggy bread substitutes either. I must have done something wrong because half the rolls were “doughy”. Baking longer did not fix this. Thanks

    • Thanks for trying my recipes, I am glad you are enjoying my recipes! If the bread is too doughy it comes from the husk brand you are using. Try a different brand next time, some brand are too coarse an won’t absorb the moisture properly leaving the egg free keto bread recipe moist or doughty. Also, make sure you don’t press the rolls to leave them fluffy and round. Enjoy the recipe, XOXO Carine.

  45. I haven’t tried this yet but will soon. Is there a way to make this as a sliceable bread loaf or is it best to keep it as smaller dinner rolls?

  46. 5 stars
    This is one of the best Keto recipes I have come across so far. No compromise on taste and yet all Keto. Thanks much!!!

  47. 5 stars
    That’s roll made my day, it was amazing texture and I did really enjoy,,, thanks for your amazing recipes ????????????????????????????????

  48. 5 stars
    Your keto bread rolls are awesome! Thank you very much,! I tried adding onion and garlic powder and chilli paste. It tastes good too.

    • Thank you so much for trying my recipe! I love the flavor you added to those roll. Enjoy the recipes around here. XOXO Carine.

  49. 5 stars
    These were very easy to make and turned out just like those in the photo. They were perfect with butter, cinnamon and honey!
    Thank you for the great recipe!

    • That is what I like to read 🙂 Thank you for sharing your honnest review, very appreciated. Enjoy the recipes around here. XOXO Carine.

  50. Maybe I did something wrong. But my rolls were very dark in color and had a terrible flavor. Waste of money for me to go and specifically buy the ingredients for these. Why can’t I just find ONE recipe for keto bread that resembles bread at all??

    • I am sorry to hear that but this is not comin from the recipe. If the color and flavor was off it comes from the brand of psyllium husk you are using. Some husk turns blue/purple when baked and all my followers who add this color issue mention a weird flavor. This will explain why you say that all the keto bread recipe you tried doesn’t ressemble bread. Most use husk and your brand may give a weird taste and texture to your bread. I highly recommend you try a different brand, click underlinked ingredients in my recipe card to see what I am using on Amazon. You will see that your bread will come white and tasty with a different husk brand. Enjoy the blog, XOXO Carine.

    • You should always follow the recipe card, it is what gives you the exact quantity of ingredients. You can use both, as I mentioned in the recipe post. Some people don’t tolerate baking powder and others don’t like the flavor of baking soda. The ratio is simple, always use half amount of baking soda if you want to sub baking powder. Enjoy the lovely bread rolls. XOXO Carine.

  51. 5 stars
    These Keto Bread Rolls are amazing!! So pleased with the ease of making and the TASTE! Thank you. Definitely a keeper.

    • Thanks ! I am so happy you love the rolls and I can’t wait to read your feedback on my others recipe. XOXO Carine.

  52. 5 stars
    It’s October 2019, and I just dropped by to say THANK YOU–you solved a bread dilemma for me. My husband is allergic to eggs, and I’m dairy intolerant, so it’s either tortillas/flatbread or nothing for us…until now. I haven’t actually made the recipe yet, but it’s nice to know recipes we can both eat do exist! I read through the comments, so i know about what to expect.

    BTW (for American bakers)—NOW brand psyllium does NOT turn the bread purple,but Yerba Prima brand does. I had this problem with another recipe, and changing the brand of psyllium to NOW brand did the trick.

    I’m bookmarking your bread product recipes that fit both our food allergy needs, and will be baking my way through this winter.

    • Hello! I am so glad you found my blog 🙂 I have so many bread recipe without eggs or dairy or gluten for you to try! I can’t wait to read your feedback on the bread rolls, I am sure it will become a keeper in your kitchen. So tasty and easy to make. Also, THANKS for the husk tips. I also love NOW food works in any of my recipes and the bread never turn blue/purple. Enjoy my recipes. Talk to you soon, XOXO Carine.

  53. 5 stars
    Hi, this recipe is fantastic! It came out perfectly with no changes at all. I’m an experienced gluten-free and vegan baker, but this was my first time using psyllium husk powder, so I didn’t know what to expect. I was pleasantly surprised, and I’m looking forward to incorporating it in other recipes (and making this one again).

    • Thank you ! I have plenty of gluten free vegan bread on the blog using husk. I love the texture it give to bread and also the extra boost of fiber it brings to my plate. I can’t wait to see hich recipe you try next and red your feedback, XOXO Carine.

    • Mine are also dense in texture and almost hard to swallow because of that. 🙂 And they have not risen at all. What could be the reason for that? I followed the recipe (amounts in grams) and added 236 ml of water (= 1 cup, according to internet converter:)).

      • This is a gluten free bread recipe so they won’t raise. That is why I mention in the instruction to shape round balls that you don’t press or flatten with your hands. The more air you let in the dough, the fluffier thety are. Don’t over knead the dough and shape high round balls, they will stay soft, fluffy and not dry. Also, my cups are 250ml. I hope it gets better next time. Enjoy XOXO Carine

        • Carine, thank you for the answer. It is a bit confusing – in your post you’ve written that baking powder and vinegar give a little raise. If not – why should we add those ingredients? Could they be left out? 🙂

          • A little raise yes, or should I say a fluffy texture, they will be very dense/packed without the combo of baking powder and vinegar. However, you can’t never expect a high raise in gluten-free baking.

    • Hello ! Those are light and fluffy indeed. There is no eggs in the recipe compared to many keto bread rolls so you should give it a go, the texture is amazingly close to real bread. Enjoy, XOXO Carine.

  54. 5 stars
    This recipe works! It tastes like regular bread, or even better. I also tried it with half almond flour and half flax seed flour. It has a lot of fiber and tastes great as well. Thank you!

  55. Hi! I just start keto diet and I was looking for some keto bread and I can wait to go home and try this! But I don’t know where To get ground psyllium husk. What can I use instead of psyllium?

    • Hi ! Well done on starting the keto diet. You can find psyllium husk here on Amazon or in any health food store You can’t substitute this ingredient in this recipe I am sorry. Enjoy the keto bread rolls. XOXO Carine.

  56. 5 stars
    Holy cow! FINALLY a recipe that tastes great and is easy to make! Thank you so much for putting this up! My bread problem has been solved! These rolls are chewy on the inside and crispy on the outside and they taste AMAZING!

    • Yeah! Thanks SO much for your amazing feedback I am so happy that you find my blog. Enjoy the keto recipes around here. XOXO Carine.

  57. 5 stars
    I LOVED them! So very easy to make and tastes unbelievably delicious! Thank you very much for this great recipe! ????????

    • I have tried to make this recipe twice before and at both instances I found the bun to be soggy from the middle. It was well cooked everywhere on the outside. Where am I doing wrong ?