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prep time
15 min
cook time
50 min
ready time
1 h 5 min
Keto Bread Rolls
Who knew you could have bread on the keto diet? These soft, light and fluffy rolls are made with almond meal and are so delicious warm from the oven with a pat of butter. They are almost better than bread itself! These would be great to serve with any main dish to soak up sauce. Freeze extra, then thaw them and warm them in the oven if you want to keep some on hand!
Net Carbs
3.7 g
Fiber
8.3 g
Total Carbs
12 g
Protein
6 g
Fats
8.4 g
134 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unblanched Almond Flour by Hodgson Mill
1-¼ cup
Psyllium Husk Powder Soluble Fiber by Now
5 tbsp
Coarse Kosher Salt by Morton
1 tsp
Baking Powder
1 teaspoon
Apple Cider Vinegar
2 teaspoon
Water
1 cup
Raw Egg, White
3 large
Recipe Steps
steps 6
1 h 5 min
Step 1
Preheat oven to 350 F. In a large bowl, combine all the dry ingredients and mix them together.Step 2
Separate the eggs into whites and yolks into different bowls and set aside. Add boiling water to the dry mixture and mix a to incorporate it halfway.Step 3
Then add the egg whites and vinegar to the mixture and mix until just combined being sure not to overmix.Step 4
Divide dough into 6 pieces and roll into even balls, placing them on a parchment lined baking sheet.Step 5
Bake for 50-60 minutes and they sound hollow when tapped.Step 6
Remove from the oven and check to see if they have a hollow sound when tapped and are baked through.
Comments
RousingMacadamia336825 23 days ago
I was so skeptical when making these...the 'dough' seemed like a batch of homemade play-do gone very wrong! But they turned out great and are now my 'go-to bread substitute'. I double the recipe and freeze them, taking out 1 or 2 per day. They are great sliced and toasted and then topped with a keto topping...my favourites are plain cottage cheese, avocado, or eggs.
dialysisrn22 24 days ago
Not bad for keto bread.
RoxieSprout a month ago
Followed the recipe exactly and the result was six pieces of delicious dinner rolls. We love them, I love like other have mentioned that this recipe doesn't use cheese. My husband hates cheese. These rolls are airy and delicious
Healthymom78 9 months ago
These are so good!
Unicorn🌈Leng 10 months ago
It tastes better than wheat bread rolls. My husband loves them. He is the only carb-craving person in the house, occasionally. I will bake these again.
SimonPeter a year ago
Didn't taste good at all. Better off eating cardboard
Jeddie59 2 years ago
I made these and I must say they were a big hit. I did whisk the egg whites until frothy as some had suggested. Use a spoon to stir it all together unless you are are using a stand mixer. The dough is gooey so just make the dough balls with wet hands. They won’t look perfect but they look great when they come out of the oven. I baked mine 52 minutes but they were slightly doughy in center so next time I will leave them in longer. Crusty on the the outside and fluffy on the inside. Will be making these again!
FantasticCauliflower289887 2 years ago
We love this recipe, and make a double batch at least once a week. I found the egg whites too much, and just use four egg whites for a double batch. These rolls mean that we don’t have bread cravings at all!
Bertha 2 years ago
It was delicious! I would definitely make them again! The hardest part of being on keto is finding decent bread. Although recently I found keto inked bread at Costco and it’s pretty good, only one carb per slice.
StellarKetone556388 4 months ago
What's the name
Yancinator a year ago
I know it’s not Brad but there’s a flax tortilla I get at Sam’s that allows me to eat egg salad sandwiches and such. 5g carbs.
Fattyfatfighter 2 years ago
Absolute Game changer!!! My first attempt was awful but I googled the recipe and found a video of how to make. Egg yolks are NOT used at all. Either save them to make Meyo or bechamel sauce or something else. The amount of salt advised in the recipe was too much for me so I just twisted the salt grinder half a dozen times and that was plenty. No need to whisk the whites, just add them to the dry mix. I then only added the water slowly whilst whisking with an electric mixer to combine everything. I ended up only using 2/3 of the water and cooked them for 45 mins and they were absolutely pigging beautiful!! Tucking into a cheese and tomato roll after 4 months was so good!
Rach484 2 years ago
These were so easy to make & taste really good. I’m not the best cook (hubby is a chef so he usually does the cooking), but even I managed these! When it came to rolling them into balls, I was sure I’d done something wrong as they just didn’t look right. In the oven they went & to my surprise came out perfect!
Mommabaush 2 years ago
Thanks to previous reviewers! I made these exactly as the recipe states and the rolls came out puffy and round and crispy on the outside. Tearing them open you’d swear there’s gluten stretching. Airy light and identical to wheat bread texture. Whip the egg whites for sure and fold them into batter. It was slimy making the round balls but trust the process!
Alena 2 years ago
I love these! I added the yolks in prior to adding in the whipped egg whites. I did find I had to whisk the dough a lot which probably defeated the whipped egg whites, but they were rich and delicious tasting. I will be making these regularly.
Mom24kid$ 2 years ago
Made these and they are wonderful! Nice having a bread recipe that doesn’t use cheese. I’m not anti cheese LOL, but it seems it is in everything! Love these - 5 stars.
Mom24kid$ 2 years ago
I’m, personally, getting tired of every recipe having cheese. These are a delightful change.
lward007c3ab 2 years ago
Like little ciabatta rolls!
StupendousRadish507976 2 years ago
Brilliant recipie. As I find it difficult to get hold of psillium I do use flaxseed instead occasionally but have to reduce the amount of water. I find that whisking the egg white to stiff peaks gives a better result with the rolls having a more bread like consistency.
SplendidRadish123131 2 years ago
Can I ask...I ground my flaxseed. How much water did you add as I did just over half what it asked for and was still runny.
SuperMacadamia562832 2 years ago
I did first all dry ingredients and added 1 tsp of nutritional yeast in my food processor- blend. Then added the egg yolks, vinegar and hot water mixed with the "dough" program. Then added my 3 whipped egg whites, quick on low speed. I molded with an medium ice scoop 15 beautiful rolls. I had them in the oven for 65 min/350F and there came out perfect and tasty. I did the recipe in the past but never worked, because of a "wrong" Psyllium Husk) which turned everything purple lol). I wish I could add a picture. #so proud of myself
IneffableCauliflower380467 2 years ago
Hi! Mine too was purple
FavorableCauliflower700595 2 years ago
These are great! Too salty for me though so I will add only 1/2 tsp of salt next time. I will also try substituting some of the almond flour with lupin flour. I combined the dry ingredients, added whipped up egg whites, folded in egg yolks (recipe doesn't use them but I wanted to), only then added vinegar and hot water and I didn't have a clumpy mess. I was a bit worried that the hot water would cook the egg too much before putting the buns in the oven, but the end result was a really fluffy bread that would make a great (small) hamburger bun.
AmazingRadish485862 2 years ago
Delicious! The instructions neglected to say what to do with the egg yolks (I added them). I also whipped the egg whites until stiff before folding in to the wet mixture. ( I used a chopstick to stir the flour/psyllium/salt/baking powder into a cohesive mass after pouring in the boiling water, works like a charm)
RemarkableKetone352554 2 years ago
These are really good! I was a little concerned when I added the egg whites, but if you let the dough rest for a minute before the final mix, they come together beautifully. I ended up cooking them for the full hour, and they were delightful 🙂
Caetlyn_Rose 2 years ago
SUPER easy and yummy!!! I made one change, only because I don't like a lot of almond flour. I used 3/4 Cup Almond Flour and 1/2 Cup Lupina Lupin flour.
Tracy2022 3 years ago
These were super easy to make however as soon as I added the water it became this odd texture from the psyllium husk powder where not much could be mixed with it. Once I added the eggs and vinegar I needed to mix with my hands to incorporate everything. They look beautiful after baking for 12 mins however the inside was the texture of rubbery glue. No matter how much longer I cooked them it was the same. Taste was good so going to scoop out the insides and add other fillers.
SuperKetone480725 3 years ago
The bakery dough was liquid, the taste of sesame seeds was clear, I didn't like it
RemarkableKetone352554 2 years ago
There are no sesame seeds in this recipe. Did you substitute them for something?