Keto Bread Rolls
By Carine Claudepierre
Published on 09/10/2018 - Last updated on 11/06/2022
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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:
- Gluten-Free
- Dairy-Free
- Keto-Friendly (4.7g of Net Carbs)
- Egg-Free
- Paleo
- Vegan
- 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.
Ingredients
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!
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The Best Keto Bread Rolls
Ingredients
Dry ingredients
- 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
Wet ingredients
- 2 teaspoons Apple Cider Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Hot Water think hot bath temperature like 40C
Toppings
- 2 tablespoons Sesame Seeds optional
Instructions
- 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.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi Carine,
as we don‘t measure in cups in Austria, do YOU take 250 ml hot water?
Thank you
Best regards Katharina
Yes 1 cup makes 250 ml liquid. Enjoy the blog recipes Katharina. XOXO Carine.
THANKS FOR SHARING THIS! MINE IS COMING OUT AS GOOEY / HOLLOW INSIDE. ANY IDEA WHY IT IS LIKE THIS? THANK YOU!!
That is weird, did you follow the recipe in grams? It looks like your dough was either too wet or under cooked. Thanks for trying my recipes and following the blog. Let me know ! XOXO Carine.
I have not made this recipe yet but I have seen this problem before on similar bread recipes and the suggestion was that not all coconut flours behave the same. Some brands behave very differently. It might help if people post what brands they have used and got good results. Carine what brands have you used?
Sure! I live in New Zealand and I used Ceres Organic or Pams (supermarket brand). Both worked well for me with same cup measurement. Enjoy the recipe ! XOXO Carine.
Hi, can I substitute the phyllisium husk with flaxseed meal instead?
I made this and substituted flax seed. It came out delicious. I will buy some phyllisium next time and compare.
That is amazing ! Thanks for sharing with us, Enjoy the blog recipes, XOXO Carine.
I won’t change anything in this recipe as it is a very special bread recipe using a combo of 3 keto flours and no eggs. ANy slight change can make the bread recipe not work at all. Psyllium husk is way more absorbent than flaxmeal and does not add such a chewy texture either. I am sorry I can’t proide a substitute for the husk here. Enjoy the blog recipes and thanks for trying some! XOXO Carine.
Thank you Carine! As usual, these exceed expectations, are very tasty and so so simple and healthy! I didn’t have any sesame seeds so I used chia seeds… excellent with tuna.
Hello my friend! Thanks for this beautiful comment (just blocked my back lifting my baby for a nappy change) so this comment brings some happiness in my morning. I am so happy to have you on my blog. Thanks so much for trying my recipes and sharing such kind words. You made my day. Love from NZ, XOXO Carine.
Do you think this would work without coconut flour? Im allergic to coconut
I made these today with just almond flour because I was out of coconut flour. I used 2 cups of almond flour instead of 1.25 cups almond and .25 cups coconut (the two flours cannot be substituted in a 1:1 ratio). It worked very well! I think they were actually better than the keto bread loaf recipe from this site that I’ve made using both flours. That loaf always bakes with a big bubble in the middle for me.
Excellent recipe & very tasty. A viable substitution for the Coconut flour would be Cassava or even ground Flaxseed meal. Granted, they won’t be EXACTLY the same, but I have had some success with these subs for Coconut flour.
Thank you so much for the tips ! I am sure it will help many people allergic to coconut flour. XOXO Carine.
I too am allergic to coconut and I use either tigernut flour or banana flour as a substitute; the banana flour works especially well!
Is banana flour keto?
No, anything banana is high in carbs and not keto friendly. Check out my low carb keto food list essentials for more info. Enjoy the blog recipes. XOXO Carine.
can you make banana flour by grinding dried bananas?
I am not using banana as I eat low carb. I guess yes but I have got no idea how banana flour is made. Enjoy the blog recipes, XOXO Carine.
That is such a great news! I have to try those flour one day 🙂 thanks for sharing here! XOXO Carine.
Not at all ! This recipe required all those ingredients to make the bread hold together as there is no eggs. I am sorry I wish you could give them a go. Enjoy the blog recipes. XOXO Carine.
Hi.. I am baking these for the first time today and they look to be very dense and not fluffy. I substituted the apple cider vinegar for lemon juice. I’m just wondering if there are any tips that you could advise me of to bring the fluffiness out? Or is it a matter of just cooking it for longer ? thanks in advance, sarah B
Hi Sarah, It could be your husk or coconut flour that absorb the moisture too much. That is why I often recommend making the recipe in grams to brings precision and avoid issue with texture. I hope you enjoy the flavor of those anyway! XOXO Carine
I came across your recipe today and was wondering can I substitute the almond flour with macadamia flour?
Hello! Welcome on the blog ! I never used macadamia flour before so I have no idea if this will work in this recipe. If you give this a go let me know .XOXO Carine.