Keto Bread Rolls
By Carine Claudepierre
Published on 09/10/2018 - Last updated on 11/06/2022
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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, 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.
Thanks
Yes it should work in a 9 inches pan but it will take longer to bake
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,
Hi! If I want to use this recipe to make burger buns, what would be the proper time and temperature to bake them, please?
If you make them larger let say 4 roll with the recipe instead of 6, it can take up to 15 minutes more baking time
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!!
I am assuming I can sub the vineger for lemon juice? I am intolerant to vineger.
Thanks.
Yes, you are right! Any acid like lemon juice is perfect. XOXO Carine
What is a good dairy free substitute for whey?
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.
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
Delicious!I have also used pecan flour instead of almond. Both are great. Thank you! 🌺
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…
No you can’t swap any flours in this keto bread roll recipe! It is an egg-free keto bread, it must use this combination of flour or the batter won’t hold together
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
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!
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. 😊
Thanks for spotting my mistake ! I fixed it. Enjoy the bread. XOXO Carine
could you add yeast to this recipe for a better bread flavor?
Sure, you can add some yeast for flavor
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
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 was wondering whether wheat flour can be used instead of other flours in this recipe?
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
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
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.
If I don’t mind the color of buns, how much of the psyllium powder should I use?
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
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
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
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!
I will try this, for sure!
Have you tried it with yeast?
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
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