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.
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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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?
You probably can bake this as a loaf but it will take longer or it will stay moist in the center. Another option is to make my egg free keto bread loaf recipe. It makes delicious sandwich bread slices. Enjoy ! XOXO Carine.
This is one of the best Keto recipes I have come across so far. No compromise on taste and yet all Keto. Thanks much!!!
Thank you !!! XOXO Carine.
That’s roll made my day, it was amazing texture and I did really enjoy,,, thanks for your amazing recipes ????????????????????????????????
Thanks for trying my recipe! I am so glad you love the rolls, XOXO Carine
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.
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.
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.
The recipe card calls for baking powder, but the recipe video listed baking soda, which is correct?
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.
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.
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.
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.
Hi Carine
Are these rolls light and fluffy? I have made keto rolls before but they were quite dense in texture.
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.
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!
Thank you for trying my recipes ! Enjoy the blog recipes. XOXO Carine
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.
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.
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 ?
Did you make bigger buns, meaning less buns than the serving recommended by the recipe ? Or did you use husk powder instead of whole husk? These could be reasons why your buns are too moist. You can always bake the buns longer up to extra 20 minutes. Place a piece of foil on top of the buns so the outside is not overbaking but the inside keep baking. You can also slice the buns half and toast in a toaster to remove extra moisture. I hope it helps, XOXO Carine.
Thank you for this beautiful comment! I am so glad you found my blog and recipes. Enjoy this little space. XOXO Carine.
Wow these were so good! They tasted like English muffins to me I cut in half and fried in butter mmm… Thank you for sharing your recipe! I’m a new subscriber????
Yeah! that is what I love to read. Welcome here and I can’t wait to read your next review on my recipes. XOXO Carine.
Thank you so much for this recipe. This is the best bread I’ve eaten since being diagnosed with Celiac Disease 3 years ago. I had never come across psyllium husk powder in non-keto gluten free baking but what a texture! I’ve made these as bagels with everything seasoning on top, and just this week I made them as the classic rolls but added rosemary and cheddar to the dough, and topped them with an egg wash and Parmesan (no longer vegan, but that’s one dietary restriction I don’t have!). The cheese version is one of the few breads that my non-keto, non-gluten free husband has been honestly impressed by. The other was the drop biscuits over at Gnom Gnom.
Thank you for the amazing feedback! I am so glad you found my blog, I love the bagels idea so clever! Thanks for sharing with me and enjoy all the gluten free bread recipes on the blog, XOXO Carine.
I have done this recipe a few times and have been super happy with it! But just came back to see the updates. Super excited to see how this batch turns out. I am attempting to created a everything bagel version of it so I can do a guilt free cream cheese bagel! Thanks again!
Such a great idea to turn this recipe into keto bagels! Thanks for sharing your idea, love it. XOXO Carine.
Hi Carine,
Today I’ve made 3 of your recipes, I started with the burgers buns, then those bread rolls, because they basically have the same ingredients.
I’m not a big fan of the buns, but these bread rolls are absolutely stunning!!!
Also there is a bit of cheesy flavour, that I have no idea where it comes from, and they are so delicious.
I can’t believe how easy and simple that recipe was, very quick, that it’s vegan, gf and keto!
Even better than GF bread, not dry, fluffy and soft, perfect!
The flaxseeds wraps are done but I haven’t eaten them yet.
Next time I’d like to try your bread loaf.
Please experiment on vegan keto pancakes !!
Thank you so much x
Thanks so much for trying so many of my keto recipes! I am not vegan, I eat eggs so I didn’t try a vegan keto pancake recipe. The reason why my bread are vegan keto is that I hate egg flavor in bread, must be my French roots! Enjoy the blog recipes, XOXO Carine.
Hi. I was trying out your lc no eggs buns today. I realise that the buns didn’t rise at all or minimal during baking. Is this normal or where did I go wrong? Pls advise
Yes, it is ! Gluten free bread doesn’t raise much that is why I recommend to roll balls of dough and bake same round, not flatten. The more air you leave in the dough the more chance you get to raise slightly in the oven. Don’t press the dough and don’t over knead. Simply roll nice round balls and place them on the try like this. They won’t raise much but stay same size you shape them. Enjoy the recipe! XOXO Carine.