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Keto Bread Rolls Recipe

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4.3 from 29 reviews

  • Author: Sara
  • Total Time: 50-55 minutes
  • Yield: 6 bread rolls
  • Diet: Gluten Free

Description

These Keto Bread Rolls are a low-carb, gluten-free alternative to traditional bread, perfect for those following a ketogenic lifestyle. Made with almond flour, coconut flour, and psyllium husk, these soft and slightly sticky rolls have a delightful texture and a crispy crust when grilled. Ideal for sandwiches or served alongside meals, these easy-to-make bread rolls bake to perfection in under an hour.

Ingredients

Dry Ingredients

  • 1 1/4 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup + 3 tablespoons Whole Psyllium Husk
  • 1/2 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 (about bath temperature)

Toppings (Optional)

  • 2 tablespoons Sesame Seeds
  • Water for brushing

Instructions

  1. Preheat and prepare tray: Preheat your oven to 375°F (180°C). Line a baking tray with parchment paper and set aside.
  2. Mix dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, whole psyllium husk, baking powder, and salt thoroughly.
  3. Add wet ingredients: Stir in apple cider vinegar and olive oil. Gradually add the hot water while mixing with a spatula for about 1 minute until the water is absorbed and a sticky dough forms. If the dough doesn’t hold together, add more psyllium husk 1 teaspoon at a time, up to 1 tablespoon max.
  4. Rest the dough: Let the dough rest for 10 minutes to allow the fiber in the psyllium husk to absorb the liquid, resulting in an elastic and soft dough.
  5. Form rolls: Divide the dough into 6 equal portions and roll each into a ball between your hands. Place the balls on the prepared baking tray, spaced about half a thumb apart as they won’t expand much during baking.
  6. Brush and sprinkle: Lightly brush each roll with tap water using a pastry brush. If desired, sprinkle sesame seeds on top for added texture and flavor.
  7. Bake the rolls: Bake in the oven for 40-45 minutes. Place the tray at the bottom rack for the first 30 minutes, then move it to the top rack for an additional 10-15 minutes. For a crustier top, switch to grill mode for 5 minutes at the end but watch closely to avoid burning.
  8. Cool down: Remove the rolls from the oven and let them cool completely on a cooling rack.
  9. Serve: Slice the rolls halfway through and serve warm with butter, ham, or cheese as desired.
  10. Store: Store the bread rolls in a pantry wrapped in a towel to keep fresh for 5-6 days. They can be reheated in a toaster for added crispiness or frozen for longer storage. Double the recipe if you want to prepare extra ahead of time.

Notes

  • Ensure the water is hot but not boiling to help hydrate the psyllium husk properly.
  • Do not over-add psyllium husk as it can make the rolls too dense and dry.
  • The dough should remain slightly sticky but cohesive enough to form rolls.
  • Using sesame seeds is optional but adds a nice nutty flavor and texture.
  • Baking on the bottom rack first and then switching to the top helps achieve an even bake with a crusty top.
  • Grill mode at the end is optional for extra crust but requires careful monitoring to prevent burning.
  • These rolls are excellent for low-carb and gluten-free diets and can be customized with herbs or spices if desired.
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Keto

Find it online: https://saraflavors.com/keto-bread-rolls-recipe/