Keto Sandwich Rolls can help you beat the bread craving.
There's a lot of Keto bread recipes out there taste like an omelet. Those days are over because Keto Sandwich Rolls take "Keto Bread" to a whole new level...
They have a lot of flavor...like "whole wheat bread".
If you miss bread or have what Thom calls "Keto bread anxiety", fear no more. This recipe doesn't taste eggy, nor is it made with cheese.
This bun is damn delicious and is soft and chewy like real bread. It wont fall apart half way through your burger or sandwich either.
Keto Sandwich Rolls are a level up because of one secret ingredient!
Psyllium husk powder.....
Yes, psyllium husk powder is an insoluble fiber which is great for you no matter what "diet" you are following. Each bun is packed with seven grams of fiber! SEVEN!
If you have been on the Keto Diet for any time at all, you know how important it is to get enough fiber.
If you don't have any psyllium husk powder than you should get some.
I like this kind because it's organic and all of that good stuff and it's priced right. Seriously...you'll be glad that you got some.
But I am not sure exactly how much. I quit using it a while ago but I know for sure that it's not a one to one substitution.
I think it's about 1 teaspoon of xanthan gum to 2-3 tablespoons of psyllium powder.
Back to the low carb rolls recipe.....
- It's always a good idea to gather all of your ingredients before you begin.
It's never fun to start dumping ingredients in the mixing bowl and realize that you are out of this or that.
Or, to pop your beautiful creation into the oven and realize that you forgot something important.
- Don't skip the vinegar.
It's an important leavening agent. You could use white vinegar if you don't have any apple cider vinegar but I am not sure how it will affect the taste.
Don't worry, these buns DO NOT have a vinegar aftertaste. They have a nutty delicious flavor and all of the vinegar flavor cooks out of the buns.
Plus, Apple Cider Vinegar has a TON of health benefits. Once you read this, you'll be doing morning shots of it.
- Speaking of the seeds...
Feel fee to omit or exchange any of the seeds in the recipe if you want to. This recipe is FANTASTIC and the seeds provide a nutty flavor and a little crunch as is but you can customize it too.
The only one that I would wonder about is the chia seeds. You see, chia seeds absorb water. This dough is sticky and I bet you may have to bake them a little longer if you omit those.
Or, omit some of the water because too much water in ANY bread dough will cause it to be dense and tough.
- If you plan on using coconut oil instead of butter you will have a very pronounced coconut flavor.
You could use "refined" coconut oil to avoid this but just know that you will lose most of the "health benefits" when you use "refined" anything.
- Mix all of the dry ingredients together first.
Once you pour in the wet ingredients you don't want to over mix it because it will muck up the process and could make your buns tough and flat. This applies to all breads, low carb or not.
If you combine all of the dry ingredients first your end results will be much better.
- DO NOT SKIP BOILING THE WATER
If you change every single thing in this recipe besides the psyllium husk you STILL do not want to skip boiling the water.
I know how it is... I have rarely EVER followed a recipe exactly.
And, now that I am (ahem), a more "seasoned" baker, I rarely follow recipes that are not my own at all. But this is important. Boil the darn water.
This step "activates" the psyllium and helps it bind your dough together.
Your dough will look "sticky" like this:
Once you mix the boiling water in and give it a minute or two, the dough will stiffen up like this:
It just takes a little bit for the chia seeds and psyllium to do their magic.
- Use parchment paper to cover your baking sheet.
This makes cleanup a snap and you wont have to pry your buns off of the pan. They shouldn't stick but its a drag if they do...
- The dough is sticky.
You can either oil your hands or use your mixing spoon to divide the dough and place them on the parchment paper.
I formed them into the shape I wanted with slightly oiled hands before popping them into the oven.
- These buns will turn brown and beautiful.
Just look at these beauties! You can tell they are done by giving them a little tap. You should hear a "hollow" sound. I usually pick up my buns and tap them on the bottom to be sure.
Be quick though so you don't burn your hand.
- Wait until these cool to slice them.
I don't usually toast these soft, delicious rolls before I make a sandwich. Unlike so many almond flour bread recipes, these DO NOT FALL APART.
But toasting them does bring out the nutty flavor ...
- Wait for these to cool before you slice them.
I know it's hard to wait but you'll be glad you did.
- If you double this recipe add an extra tablespoon of boiling water.
All of the other ingredients can just be doubled~ use the widget to make this easy. But you'll need an extra tablespoon of water to make the dough the right consistency.
That's it for now Keto Friends!
If you have any questions or need any help with this recipe please let me know in the comments below.
More fantastic Keto Bread Recipes:
- Fantastic Keto Flatbread
- Keto Steakhouse Burger Buns
- Easy Keto Chocolate Zucchini Bread
- Nutty Keto Sandwich Rolls
Damn Delicious Low-Carb Sandwich Rolls (Gluten & Dairy Free)
- 1 Cup Almond Flour
- 2 tablespoon Psyllium Husk Powder
- 1 teaspoon Baking Powder
- 2 teaspoon raw sunflower seeds Use unsalted seeds if replacing with something else.
- 1 teaspoon White Sesame Seeds
- 1 teaspoon Black Sesame Seeds
- 1 teaspoon Chia Seeds
- 1 teaspoon Allulose
- ¼ teaspoon Sea Salt
- 1 tablespoon Apple Cider Vinegar White vinegar works too
- 2 Eggs large- room temperature.
- 3 tablespoon Butter (Salted) Melted. See post tips if you are going to use coconut oil instead.
- ¼ cup water Rapidly Boiling
- Preheat the oven to 350F
- Whisk all of the dry ingredients together until combined and there are no lumps.
- In a separate bowl mix all of the wet ingredients except the boiling water until combined.
- Pour wet ingredients into the dry mixture and combine. It should look like a thick nut butter.
- Pour in boiling water and mix. The dough will be sticky.
- Divide dough into four equal pieces and place on a parchment covered baking sheet. The dough will be sticky. Use mixing spoon to place them on the baking sheet. Form them into a bun shape with oiled hands if necessary.
- Bake for 35 minutes. They should have a hollow sound when tapped on the bottom.
- Let cool and slice for sandwiches or hamburgers. Store in an airtight contained or bag.
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The nutritional information on this site is provided as a courtesy. I use the values from the USDA Food Composition charts. But, I am human so if anything ever looks off to you on this or ANY site, please feel free to make your own calculations.