Rating: 2.38 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4

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.

Recipe Summary test

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; carbohydrates 9.6g; fat 12.9g; sodium 244.3mg. Full Nutrition
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