These Keto Bread Rolls are simple rolls that are perfect for eliminating bread cravings while on a low-carb keto diet. A vegan, gluten-free, and dairy-free flaky almond flour bread recipe.
Keto bread rolls are small, bite-sized rolls made with low-carb flour that have no carbohydrates and taste just like classic bread. Traditional bread rolls made with wheat flour contain over 15 grams of net carbohydrates per serving, but these keto rolls contain only 4.7 grams. Therefore, it is suitable for the keto diet.
Don’t get me wrong, I love eggs, but I don’t believe they should be a part of baking. I simply don’t like eggs because they always end up giving the bread too much moisture and egg flavor. That’s why I make all of my keto breads egg-free.
My favorites on this blog are keto bread for breakfast, keto coconut flour flatbread or keto flaxseed wraps for lunch, and now these rolls. By avoiding eggs in keto breads, you can make them more like traditional breads.
Why you’ll love this recipe
These low-carb rolls taste just like classic rolls, but with additional features:
Gluten-free, dairy-free, keto-friendly (4.7g net carbs), egg-free, paleo-vegan, and not fathead dough!
Ingredients and Substitutes
It tastes similar to real bread without the carbohydrates. These simple keto rolls are made with:
Almond Flour – You can use either almond flour if you prefer. I prefer extra-fine almond flour for the best texture. Depending on your diet, the bread may be a little grainy depending on the almond content. Almond flour is a low carbohydrate flour. Coconut Flour – Coconut flour is a healthy flour that provides lots of fiber and nutrients and adds delicious flavor to your keto recipes. Plantain Husk – I use whole plantain husk. It adds a chewy, bread-like texture to low-carb breads. Since it contains most of the fiber, very few carbohydrates are added to the recipe. However, do not use Metamucil fiber supplements. This is not the same product as whole psyllium husk fibers. Metamucil is a husk powder that is loaded with additives, only about 50% of which is psyllium husk. It can also dry out food and turn it purple or blue. Apple Cider Vinegar – Since this recipe is gluten-free, the combination of vinegar and baking powder makes the keto rolls a little bit more delicious. Baking powder or baking soda – Use half if substituting baking soda. Sea Salt – Salt is optional, but I like to add a little salt to my bread. You can also add a little garlic powder. Olive oil or vegetable oil is your choice. I like to use extra virgin olive oil. You can use melted butter if you prefer. Water – Use hot water considering the temperature of your bath, not boiling water. Sesame Seeds – Poppy seeds decorate the top of the rolls.
How to make keto rolls
These rolls are so easy to whip up. I will show you how to do this with photos.
Combine the dry ingredients in a large mixing bowl.
Gradually add wet ingredients until a large dough ball forms.
Let the dough rest for 10 minutes, then divide into 6 small dough balls. Place on a baking sheet.
Sprinkle sesame seeds on top of the balls and bake at 180°C (375°F) for 40-45 minutes.
offer suggestions
There are many options for enjoying keto bread rolls as part of your keto diet. I’m sharing all of my favorite ways to enjoy these simple keto rolls below.
Breakfast: Cut in half, spread with fresh salted butter and peanut butter, and add homemade chia seed jam or fresh keto fruit. delicious! My tip: Toast for extra crunch. It gets soft especially after a few days. If you love eggs, cook eggs or just egg whites in a skillet and add them to sliced buns. Dinner: Enjoy as an accompaniment to your favorite curry or with creamy cheeses like camembert or mozzarella slices. Both are keto-friendly cheese options. You can also use cream cheese on the buns. Lunch: Also great for making small sandwiches or burgers. It’s delicious when stuffed with fresh avocado, mayonnaise, meat or roasted vegetables.
Precautions for storage
These best keto dinner rolls contain no eggs or dairy, so they store very well at room temperature. Freezing is also super convenient if you’re making ahead of time for a busy week.
Pantry: Bread can be stored wrapped in a clean towel for up to 6 days. Using a towel will keep it fresh and prevent the bread from becoming hard. You can also put the towels in an airtight container. They will soften within a few days, but toasting them before cutting them in half will give them a little extra crunch. Otherwise, if you want the bread to have an extra crispy crust, return it to the hot oven at 180°C (375°F) for 5 to 8 minutes. We do not recommend storing these low moisture rolls in the refrigerator as they will absorb moisture and become a little soggy. Freeze: Double the recipe to bake bread and freeze for later use. Thaw on a plate the day before at room temperature. Warm it in the oven or toaster. Cut in half and toast on high for 1 minute. We recommend freezing the bread in a ziplock bag so that the texture of the bread does not change.
FAQ
No, it is absolutely possible to make bread rolls without dairy or eggs. My recipe is delicious and tastes like real bread, not like eggs or cheese.
No, this recipe can be made by simply mixing the flour in a bowl.
Yes, you can, but you will need to use less because the powder is denser than the whole shell.
You can also use oat flour in this recipe, but it will not be keto-friendly.
No, flaxseed meal cannot be used in this recipe.
Yes, it has only 10 grams of net carbs per 100 grams, making it one of the best.
See more keto bread recipes
If you like keto bread, you’ll love these:
cooking modePrevent the screen from going dark
Preheat oven to 375°F (180°C). Place parchment paper on a baking tray. Let’s set it aside.
In a large mixing bowl, first add all the dry ingredients: almond flour, coconut flour, whole psyllium husk, baking powder, and salt. Stir to combine.
Add apple cider vinegar and olive oil, then add boiling water and mix. Stir with a spatula for 1 minute to gradually absorb moisture and dry the mixture to create a dough. It will usually be a little soft and sticky, but you should be able to form a ball with your hands. If not, add a little more shell, 1 teaspoon at a time. You want the ball to hold together well, so it’s okay if it’s damp. Do not add more than 1 tablespoon of shells.
set aside 10 minutes Allow the fibers to absorb the liquid. The dough should be elastic, soft and easily divided into 6 small balls.
Roll the small balls between your hands and place them one by one on the baking tray. There is no need to leave more than half a thumb between each loaf, as the loaves will not rise during baking.
Use a pastry brush to brush the top of each bread ball with a little tap water.
Sprinkle sesame seeds on top of each bun – optional but delicious.
bake for 40-45 minutes At 375°F (180°C). We recommend placing the tray at the bottom of the oven. half an hour Then replace it on the top level of the oven and Add 10-15 minutes. If you prefer crunchy bread, switch to grill mode for an additional fee. 5 minutes After 40-45 minutes of baking time. If using the grill method, watch carefully to prevent the top from burning.
Allow the cooling rack to cool completely.
Slice in half and serve like a roll with butter, ham and cheese.
Store in the pantry for 5-6 days. I wrap them in a towel to keep them fresh and heat the slices in the toaster to add some crunch. You can also freeze the bread and double the recipe to make ahead.
Psyllium Husk: Do not use Metamucil fiber supplement in this recipe. It is not the same product as whole psyllium husk fiber. Metamucil is a shell powder and is not suitable for baking keto bread. It turns dry, purple, or blue.
Provided by: 1 roll breadcalorie: 255.5 kcal (13%)carbohydrates: twenty two g (7%)fiber: 17.3 g (72%)Net carbs: 4.7 gprotein: 6.1 g (12%)fat: 15.9 g (twenty four%)Saturated fat: 2 g (13%)Polyunsaturated fats: 0.8 gMonounsaturated fats: 2.2 gsodium: 346.1 mg (15%)potassium: 14 mgsugar: 1.2 g (1%)Vitamin A: 0.2 IUcalcium: 205.4 mg (twenty one%)iron: 1.9 mg (11%)magnesium: 9.8 mg (2%)zinc: 0.2 mg (1%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
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