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.
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 Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, 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 potato starch substitute for the coconut flour?
No sorry this is two different ingredients and you can’t sub one by another. Plus potato starch is not keto approved it is high in carbs. XOXO Carine
Hi Carine,
Wow I just made these for lunch to go with our homemade pumpkin soup and we were very impressed. I didn’t have apple cider vinegar so I used a little balsamic vinegar and I used almond meal as I did not have almond flour. I also a tablespoon of chia seeds and a teaspoon of flax seeds. I cooked them in the oven on 180 for 30 minutes. We had one each and I now have 4 which I let cool and sliced to keep for breakfast or lunch. Delicious and not dry at all. Thank you.
Thanks so much for the lovely feedback, Enjoy the recipes around here, XOXO Carine
Hi sweet Carine, just wanted to say Thank You So Much for this great recipe, it made us so happy!!! All the best to you, Li
Thank you for the lovely feedback! XOXO Carine
My family and I love this keto bread rolls recipe! Easy to make and I like its without eggs for those times we run our of eggs haha! Yummy and delicious rolls! I’ve tried substituting coconut flour with lentil flour (I had some leftover) and it worked well.
Thank you so much. Enjoy the recipes around here XOXO Carine
Thank you for the recipe! I’ve made these at least a dozen times. I actually make them more often as a flatbread which I can use for sandwiches and what-not. I just roll out the dough on a silicone baking mat and bake for 20 minutes.Now I usually double the recipe and freeze half of the baked baked. I also used this recipe at Christmas and added minced and sauteed onion, garlic, and savory herbs to the dough. Delicious! Overall, this recipe is very versatile. Love it.
Oh thank you for sharing your idea on using the recipe for flatbread, I had no idea it would work that way!
For the first time in three years, I have found a recipe that works for both vegans and those of us on Dr. Gundry’s lectin-free diet. I have missed rolls and bread so much, but never again! Even the hubby liked it. I am so very grateful to you, Carine.
I am so glad oyou found my bog, I have plenty of vegan keto recipes fr you both. Enjoy! XOXO Carine
made the rolls and bread today. Rolls are very good, haven’t tasted the bread yet. the recipe says baking powder, but the video says baking soda. i used powder. Which one is right?
Both can be used, I am providing both options as many people can’t have baking powder or have difficulties sourcing some at the store right now. Always replace baking powder by half amount of baking soda in any of my recipes. Enjoy, XOXO Carine
These are delicious and healthy too! I took some olive oil, chopped fresh garlic, fresh ground peppercorns, coarse sea salt and oregano for a dipping sauce. Yum!!
The dough was quite dry. How can I prevent this in the future. I’m currently waiting the ten minutes before baking to see how it will turn out.
f the dough is too dry it is because you have used slightly more husk. Husk is 100% fiber and soak all liquid fast. A little too much and the dough will be extremely dry. I recommend you weight the flours for full precision. The dough should be soft and easy to roll. Enjoy, XOXO Carine
Wonderful recipe! I baked on the bottom rack for 30 minutes as suggested. Then moved them up to the top and got a nice crust on them. Texture is lovely!
Made these today. Mine turned out a bit darker but i did add half a tbsp of yeast and half a tsp of sugar to the water before mixing it to the dry ingredients. It’s amazing..Thank you for sharing so many amazing recipes so we don’t feel deprived. I also make your coconut flatbread and use it as a pizza base ????????
The darker color ay comes from the brand of psyllium husk too. Some turns purple/blue when baked. I am glad you enjoyed the recipe, XOXO Carine
Just wondering if there would be a cook book you could recommend for Keto Bread maker recipes, without using yeast… I have purchased one but it is poorly done and doesn’t show the fiber macros…. very disappointing. Thanks you…Kind Regards…Constance
I am sorry to hear that Constance! Unfortunately, there is not much keto baking cookbook on the market yet especially focusing on bread. The only fellow blogger I can recommend is Carolyn Ketchum and her keto baking cookbook, see it on Amazon (it is an amazon affiliate link). I hope you found great recipes in there. XOXO Carine.
Thank you for this recipe! Delicious! It’s even better than the ones we buy here at the store (which are very hard and expensive). Will be making this again.
Hi, thank you for your recipe. I tried this three times. Unfortunately the centre came out raw and uncooked. I placed them back into the oven to cook longer but then it got really crispy and hard on the outside.
I followed this recipe to a T. I’m not sure what could be the cause. I tried switching the brand of flour to see if that would make a difference, sad to say it didn’t.
I am determined to get it right because it’s such a healthy alternative to white bread/flour.
Can you advise what are the possible causes for this to happen?
Thanks so much.
What you describe is an issue with your psyllium husk that doesn’t absorb moisture. Try Now Foods whole husk it work the best. Enjoy!
Hi, this has happened to me also twice now, like raw/elastic in the middle. Very disappointing but I want them to work. I bought a good quality organic brand but did think surely all whole psyllium husk should work shouldn’t it? I’ve also noticed in some bites that there is like a grit which another person mentioned in the comments. Can you suggest anything on these two things please as I really want to succeed with your recipes. Thanks so much!
Can be many things, your husk brand doesn’t absorb the moisture enough, organic doesn’t mean it works well in keto baking. You must use a white color husk, not a golden dark one. May be you shape bigger rolls too.
Thank you ! I agree, nothing can beat fresh homemade keto bread, way fluffier. Enjoy the keto recipes on the blog, XOXO Carine.
These were delicious! I made the recipe exactly as listed, except I topped them with GoMasio (seaweed flakes, salt, and sesame seeds). They were delicious with cream cheese, roast beef, and herbed goat cheese. I’m going to make a double batch tomorrow and freeze half of them.
Thank you !
What is an appropriate sub for psyllium? We have to be frugal here in there U.S. now that the country is in turmoil! Thanks!
You can probably use egg white or flaxmeal but I did not try so I am not sure how much you will need sorry. We are also in lock down in NZ. Take care, XOXO Carine
Hi!
I’m looking forward to doing it. If we want to try changing the psyllium for flaxseeds, how do they need to be prepared?
Thank you!
I wouldn’t recommend to swap husk for anything else. The recipe has no eggs and husk is what create the best fluffy keto bread texture. I am worried that the bread roll batter won’t come together and get a real bread chew without husk. Enjoy, XOXO Carine.
Hey! Love this recipe. Do you think it would work well if I put the mixture in a loaf pan and baked it to make sliced bread?
Yes sure! It may need a longer baking time tho. Enjoy, XOXO Carine
Tried many keto bread recipies, but this is by far, the best. At first try however, even a few times afterwards, I didn’t follow the “wait 10 minutes” instruction, and I felt the product was not much better compared to other recipes -just not bread like enough, hare, cookie-like, but oh well, good enough. But after letting the fiber absorb the water for the recommended time made a huge difference. The results were just beautiful, soft, spongy.
I agree, those 10 minutes waiting time are precious! This keto bread is using lots of high fiber flours and they need some time to soak up liquid giving the best bread texture at the end. Enjoy the recipes on the blog, XOXO Carine.
Thanks, very simple, yet to taste them, I will use them as a swedish vegan “semla” with a mix of soaked cashews and almonds, walnuts, dates, vanilla extracts and a dash of salt, like a butter then some whipped oat cream on top of that. Looks like a burger with wipped cream 🙂 weird, I know. Anyway, didnt have coconut flour, however I grinded some shredded coconut and it turned out fine. Peace <3
That Swedish recipe sounds so good! Enjoy te recipe on the blog and thanks for sharing your feedback. XOXO Carine
Yum! My dad started keto a while ago and I found this recipe and knew I had to try it because I had a lot of psyllium husk and didn’t know what to do with it. These were amazing! I weighed the ingredients and followed everything exactly, except used a little less salt. They were great, and my dad really enjoyed them which NEVER happens Haha. Thank you!
Thanks for trying this recipe for your dad! So glad you love it! Enjoy all the recipes on the blog, plenty will make good use of your husk 🙂 XOXO Carine.
How do you keep your rolls from tasting like, or feeling like it has dirt or grit in it? That is why I didn’t try this again.
It might be your husk or almond flour that are a bit too coarse and leave that weird texture. Mine are finely grounded and I never had that issue. Enjoy ! XOXO Carine.
This recipe used to have an option to sub yeast. Even though it won’t make this bread rise, I really loved the “yeast” taste in these rolls! Just wondering why that option was removed??
This recipe hasn’t been updated and I never added yeast in the bread rolls. But you can add 1 teaspoon of dried active yeast in any keto bread recipe as a food flavloring, it will work anytime. Enjoy,
Really appreciatethe hard work you do to get these recipes out to us. I just finished making these rolls. The wife and I agree these have the most potential for us so far. We don’t like eggy bread substitutes either. I must have done something wrong because half the rolls were “doughy”. Baking longer did not fix this. Thanks
Thanks for trying my recipes, I am glad you are enjoying my recipes! If the bread is too doughy it comes from the husk brand you are using. Try a different brand next time, some brand are too coarse an won’t absorb the moisture properly leaving the egg free keto bread recipe moist or doughty. Also, make sure you don’t press the rolls to leave them fluffy and round. Enjoy the recipe, XOXO Carine.