If you love bread but not the carbs, these fabulous keto and gluten-free bread rolls are for you! Made with almond flour and eggs, these are the best low-carb and grain-free bread substitute.

Fioa

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Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 bread rolls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

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  • Combine almond flour, psyllium husk, and salt in a bowl; mix well. Add water, egg whites, and vinegar; whisk with an electric mixer until well combined and a thick dough is formed, about 1 minute.

  • Wet your hands and shape dough into 8 rolls. Arrange rolls on the prepared baking sheet. Sprinkle sesame seeds on top.

  • Bake in the preheated oven until golden, about 55 minutes.

Cook's Note:

These bread rolls can be stored in the fridge or freezer.

Nutrition Facts

166 calories; protein 6.8g 14% DV; carbohydrates 9.6g 3% DV; fat 12.9g 20% DV; cholesterol 0mg; sodium 244.3mg 10% DV. Full Nutrition
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Reviews (5)

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Most helpful critical review

Rating: 1 stars
04/22/2018
Something is totally wrong with this recipe. The dough was liquid. Tried to add almond flor but no better. A similar recipe whisked the egg whites but not this one... Read More
(3)
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4
Rating: 1 stars
04/22/2018
Something is totally wrong with this recipe. The dough was liquid. Tried to add almond flor but no better. A similar recipe whisked the egg whites but not this one... Read More
(3)
Rating: 1 stars
08/27/2018
Awful!! They looked great baking but the taste was absolutely horrible! I've only been doing Keto for 2 months and remember well what REAL bread tastes like and this is not even in the same ball field. Read More
(2)
Rating: 2 stars
01/14/2020
I made these, recipe looks just like the photo you have here. However, the inside of the roll, while it "appeared" to be completely cooked thru, still had a moist mouth-feel. I returned them to the oven and cooked an additional 20 minutes, then after I turned off the oven I left them in the oven to continue to dry out for another 10 minutes. No help at all. The inside is a wet, dough-y texture and, while the flavor of the crust is good, I can't get past the inside texture. I might try again, making the rolls about half the original size. But as is, this recipe is a complete fail. Read More
(1)
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Rating: 1 stars
04/05/2019
Yuck!!! It looks pretty but I could not get past the taste. Read More
Rating: 1 stars
09/05/2018
Ours turned out dense and purple..... Read More
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