Keto Bread Rolls

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 5 min

Keto Bread Rolls

154 ratings

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

Keto Bread Rolls

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Unblanched Almond Flour by Hodgson Mill

    Unblanched Almond Flour by Hodgson Mill

    1-¼ cup

  • Psyllium Husk Powder Soluble Fiber by Now

    Psyllium Husk Powder Soluble Fiber by Now

    5 tbsp

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tsp

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Apple Cider Vinegar

    Apple Cider Vinegar

    2 teaspoon

  • Water

    Water

    1 cup

  • Raw Egg, White

    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 1
  • 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 2
  • Step 3

    Then add the egg whites and vinegar to the mixture and mix until just combined being sure not to overmix.
    Step 3
  • Step 4

    Divide dough into 6 pieces and roll into even balls, placing them on a parchment lined baking sheet.
    Step 4
  • Step 5

    Bake for 50-60 minutes and they sound hollow when tapped.
    Step 5
  • Step 6

    Remove from the oven and check to see if they have a hollow sound when tapped and are baked through.
    Step 6

Comments 30

  • Healthymom78

    Healthymom78 14 days ago

    These are so good!

    • Unicorn🌈Leng

      Unicorn🌈Leng 2 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

        SimonPeter 6 months ago

        Didn't taste good at all. Better off eating cardboard

        • Jeddie59

          Jeddie59 10 months 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

            FantasticCauliflower289887 a year 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

              Bertha a year 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.

              • Yancinator

                Yancinator 3 months 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

              Fattyfatfighter a year 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

                Rach484 a year 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

                  Mommabaush a year 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

                    Alena a year 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$

                      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$

                        Mom24kid$ a year ago

                        I’m, personally, getting tired of every recipe having cheese. These are a delightful change.

                    • lward007c3ab

                      lward007c3ab 2 years ago

                      Like little ciabatta rolls!

                      • StupendousRadish507976

                        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

                          SplendidRadish123131 a year 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

                        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

                          IneffableCauliflower380467 a year ago

                          Hi! Mine too was purple

                      • FavorableCauliflower700595

                        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

                          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

                            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

                              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

                                Tracy2022 2 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

                                  SuperKetone480725 2 years ago

                                  The bakery dough was liquid, the taste of sesame seeds was clear, I didn't like it

                                  • RemarkableKetone352554

                                    RemarkableKetone352554 2 years ago

                                    There are no sesame seeds in this recipe. Did you substitute them for something?

                                • StupendousKetone282282

                                  StupendousKetone282282 2 years ago

                                  Loved this, so yummy!

                                  • Cosmicfoodie

                                    Cosmicfoodie 2 years ago

                                    Omg! I thought it would taste like wholemeal bread which I’m not keen on but it doesn’t. It is delicious! Here come the bacon & egg rolls 🤣 I have no baking skills whatsoever and the recipe was a doddle. Well done you absolute superstar!! X

                                    • RousingAvocado553863

                                      RousingAvocado553863 2 years ago

                                      I did something wrong and followed the recipe to a T—I think. I have soupy runny mix. Do you use the whole cup of water? Only 1 1/4 flour?? I was so excited. :(

                                      • vezmargie783d

                                        vezmargie783d 2 years ago

                                        Do you whip the egg whites?

                                      • AwesomeMacadamia599927

                                        AwesomeMacadamia599927 2 years ago

                                        Did you end up baking it anyway? They were a bit more glutinous than regular dough for me as well. But the end result was miraculous. Just get it as close to round as possible. Give it a try. Hope you didn’t throw it out before you baked it.