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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Can I use psyllium hush Powder? My friend is allergic to eggs and I want to make these for her to try.
Thanks
Yes sure! It should work. Let me know ! XOXO Carine.
Looks like a great recipe, though I have not tried it yet. Isn’t there a way you can include the nutritional block ( or at least the line stating the carbs below the recipe) in the printed version?
Hello! We are redesigning the blog right now an it is a request I sent to the tech team. In the near future, your nutrition panel will be displayed on the printed recipe card. Just a tiny bit a patience, this new feature is coming your way ! Thanks for your time, XOXO Carine.
AWESOME, AWESOME, AWESOME!!! These exceeded my skeptical expectations. Mine turned out purple/deep brown because of the psyllium husk I used, but, maaaan, they are super soft and feel and taste just like bread!!! THANK YOU for this awesome recipe!!! 🙂
I love to read that kind of comment in the morning. Well, hsuk is weird some brand turns purple when baked but it doesn’t impact the flavor. Enjoy the low carb recipes on the blog. XOXO Carine.
We tried this keto bread rolls for dinner tonight and this is the best recipe we have had so far. All the other breads we made either had eggy taste or didn’t have the right texture. It really tasted like the carb bread. Thank you for this awesome recipe.
That is amazing! I am so happy to read your comment. Thanks for trying my recipe, XOXO Carine.
I wanted to make bread using a recipe I’d tried before, but realised I had no eggs as I was preparing the ingredients. By accident I came across this recipe and my goodness, I am extremely pleased I did. These rolls are delicious. I used some with butter, some with peanut butter (a little tricky to chew paired together), and my personal favourite, a cheese roll. My only criticism, or wish I suppose, is that they were bigger. This will be a new go to recipe for me. Thank you SO much for sharing!
I am so happy to read your comment! Thanks for trying my bread roll recipe and enjoy the other low carb keto recipes on the blog. XOXO Carine.
Hello, trying these for the first time. Since we can’t have nuts, I replaced the almond flour with light buckwheat flour. The dough was very dry and crumbly, so I added a bit more olive oil and water. Hopefully I didn’t over mix it while adjusting the liquids. Just putting them in the oven. Hopefully they will turn out well.
Good morning, I would not recommend buckwheat flour as a swap to almond flour. Both are too different, you can’t use buckwheat as a almond meal/flour replacement in a recipe keeping the same ratio. Buckwheat contains 10 times less fat than almond it means it will dry out the bread dough and the bread will result very dry, more like a rock and not airy at all. If yu have nut allergy, the closest flour to almond meal is oat flour, you usually obtain a similar result using a similar amount in the recipe. I hope your experience still turn out great and tasty. XOXO Carine.
Thank you for the suggestion. They came out with a great flavour, although very dense. My husband liked them. He said it reminded him of homemade bread baked in an open hearth oven. We are very sensitive to grain and that is why I tried buckwheat instead of oat flour. I will have to keep trying.
I am so glad to hear that! This give a nut free option to many other readers. Thanks so much for following back. XOXO Carine.
Hello Carine !
Great website ! and great recipe !
It would have been tough to go without any bread sub…
I’m quite new to all this so just to be sure :
it’s 13.9g total carb per roll, is it ?
out of the usual 20-30g dialy portion…?
Regards
Hello! Welcome on my blog! I am so glad you are enjoying the recipe around here. So this recipe makes 6 bread roll. Serving size is one bread roll. In this bread roll you will get only 4.7 g net carb (you should count net carbs on keto low carb diet not the total carbs as fibre are not assimilated by your body). So yes, there is 13.9g of total carb in one bread roll but also 9.2 g fibre so your intake per roll will be 13.9g – 9.2g or 4.7 g net carbs. Hope it makes sense! XOXO Carine.
Thanks a bunch Carine !
I also double everything to make a big loaf which works well too….
Got it ! yes it does ! Cool, I ‘m relieved… 😉
Take care.
That is amazing! I definetely want to try the big loaf idea very soon! Sounds amazing. Enjoy the blog recipes. XOXO Carine.
Fantastic… found your website this weekend and tried the keto-vegan bread roll and I have to say, this is one of the best recipes out there for keto bread rolls. Most other recipes I followed before resulted in a weird taste in the end but this recipe resulted in an almost bread like result in terms of taste. I baked my roll in an air fryer and got a perfectly baked roll that was super crispy on the outside and cooked well through inside too. I will definitely be visiting your website more often for the other recipes.
This is the most beautiful thing to read! Thanks so much for your lovely feedback that will help others too. I never thought about baking those in an air fryer so it is a great thing to know! Have a great time on the blog. XOXO Carine.
Hi Carine,
I’m in New Zealand too..trying your reciepe for the first time..
I’m trying to make a bread loaf inside of rolls.. any suggestions or tips regarding reciepe for bread loaf?
Regards, Marcelle
Kia ora Marcelle, I am sure you can shape this dough as a loaf and bake on a loaf pan or directly on the baking tray (covered with parchment paper to avoid the bread to stick of course). It may be longer to bake through as it will be a thicker dough. Let me know how it goes! Enjoy the recipe. XOXO Carine.
Hi! Thanks for the tasty recipe! I am not sure I understand the carbs per roll. You indicate 13,9 g total carbs and 4,6g per roll. If I divide the total carbs by 6 rolls I get 2,3g as an answer. Where am I wrong?
Rhanks!
Thank you ! I am glad you enjoyed the bread rolls recipe. You are getting confused between carbs and NET carbs. Net carbs are the one you should take into account on a keto low carb diet. Net carbs are carbs minus fibers. Fiber are non digestible and doesn’t impact blood sugar level that is why they are never counted as carbs on a low carb diet. One bread roll has indeed 13.9 g total carbs minus 9.2 g of fiber it comes to the 4.7 g net carbs per roll I mention before the nutrition panel. A nutrition panel always shows total carbs and total fiber. You have to do the maths to get the net carbs but as I know you guys love to have this info asap, I do the math for you and I had it on top of the panel 🙂 I hope this helps ! Enjoy the recipes on the blog an THANK you for trying some. XOXO Carine.
I made these tonight and my batter was a little dry. They turned out delicious tho. It was the best keto bread I have made so far! Thank you for a great recipe
It makes me very happy to read your lovely comment. Thanks so much for trying my recipe. If it is too dry it might be because your husk is thinner than mine, absorb moisture more or you bake them slightly longer. Just few tips for next time 🙂 Enjoy the blog recipes XOXO Carine.
hi, i have just found your site, and will be trying many of these very soon, as have been told for my health need to be on a KETO diet, can i ask the thing i will miss is bread, can this recipe be made into a loaf? or do you have other loaf recipes? thank you
I did not bake the recipe as a loaf yet but many people reported success doing this. So yes, give this a go it should be perfect ! Enjoy the low carb keto recipes on the blog. You can do this ! Keto is fun and tasty and my blog will provides you all the baking recipes that are safe for you on your journey to healthier you! XOXO Carine.
I make your recipe every week ! Very easy and always works !
Oh thank you so much, I am so glad you find a bread recipe you love on my blog. Enjoy all the other low carb recipes around. XOXO Carine.
Hi Carine,
It’s great to finally come across a keto bread recipe that does not use egg. I’m allergic to it and I don’t like the egg taste too. I’ve just made it. But my dough was I think a bit dry, I did try to make it wetter by adding water. And it stayed together a bit. And I guess because it’s dryer, when I followed the exact timing to bake it, it kind of become burnt a bit. Turned out purple and slightly firm but it taste nice all the same. Any suggestion for in the future? Btw I live in Kuala Lumpur, Malaysia. Don’t know if the quality of stuff we have here and the weather made it that way.
It is always tricky to bake with low carb flour, especially high fiber ones like coconut flour and psyllium husk. If your husk is really thin it can absorb moisture more getting the batter dryer. I would recommend to try a different husk brand too as you said yours turn purple – this happens only with some husk brand, I never had any issue but some people report same issue with some brands. So changing the husk brand should solve both of your problem. Thanks so much for trying my recipe from Malaysia ! Enjoy the blog, XOXO Carine.
I made a double batch and these turned out perfect! They have a nice whole grain taste to them which I much prefer over the eggy breads I’ve tried before. Thanks for sharing the recipe!
Thank you so much for your lovely feedback! I am very happy you enjoyed those little bread rolls. Enjoy the recipes on the blog. XOXO Carine.
Just checking, are they 13.9g carbs EACH???
Yes but you don’t count carbs on low carb keto diet, you must count net carbs. Net carbs are total carbs minus fibre as fibre are not digestible by your body and don’t impact your blood sugar level. So net carbs is 4.7 g per roll which is a very low carb amount for a bread. Enjoy the recipe, XOXO Carine.
I am actually baking these now if anyone has an answer for me. I made half a recipe which should make 3 rolls, I cut it in half and then half again. So they are small. Has anyone done this to know how much shorter the cooking time should be? I don’t know what I was thinking for a first time I should not have done that. I tried to change my mind and glob two chunks together and they didn’t have much sticking power after having already been rolled into the smaller balls.
I am also trying out a scale for the first time, A new brand of almond flour which is very fine and a new brand of coconut flour that also seems very fine. I measured them in my ounce cups and then weighed the individual ingredients. The almond flour was almost exactly the same on my scale in grams as my ounce cup measurement BUT my coconut flour was WAY off. I used a lot less by the scale than what was meaured in ounces.
Oh and I used butter instead of oil because I always do that when making regular bread. It smells like delicious bread dough. It also has a nice spring. I am glad that I used the scale.
(I have waited to try this recipe because so many people have had troublee with gooey middles and my research told me that was becasue the coconut flour varies a lot by weight by brand depending on how it is processed. And I did find that to be true when weighed my ingredients.)
My rolls turned out perfect. I was in heaven. The perfect chew. This might sound crazy to a lot of people but I slathered my second roll in peanut butter. It has been so long to enjoy a peanut butter sandwich since going KETO. Ahhh comfort food.
AH! That makes me so happy to read your comment! Peanut butter sandwich are the best. Enjoy the low carb baking recipes on the blog. XOXO Carine.
I did not see any people reporting gooey middle but if you bake larger ball it can happens. I recommend to bake this dough divided in 4 parts that is the best way to make a delicious eg free keto bread roll with a soft middle texture. I hope you came out with a great result. Enjoy the blog recipes, XOXO Carine.
Oh yea mine has gooey middle 🙁
It means they are undercooked or your husk wasn’t thin enough to absorb the moisture. Make the recipe in grams for full precision, make sure you divide the dough in 6 as recommended and cook until a nice crispy crust form. Enjoy! XOXO Carine.
Just made these and they look good, haven’t tasted yet…. but they are darker than pictured here, I guess it depends on the husk used. Can wait to have it with butter!!
Oh great! Hope you love them, butter is so good with those bread. XOXO Carine.
Hello Carine,
I would like to know the ingredient ” ground psyllium husk” is powdered or just normal psyllium husk
Thank you for the nice recipes and wish you all the best in 2019
Ground mean powder. Enjoy the recipe and happy new year to you too. XOXO Carine.
Thanks a lot for this recipe! Awesome! You helped me overcome my loss on bread. I’m allowed to eat only 20 grams net carbs a day, for health reasons and appreciate greatly how they are airy and crisp. I replace baking powder with bicarbonate of soda and tartar cream, and it works beautifully!
Much Love
Viviane
Thanks Viviane, I don’t eat much carbs per day either and I happy that those breads makes you happy! Enjoy the recipes on the blog. XOXO Carine.