Vegan Keto Bread Rolls
These Vegan Keto Bread Rolls are the most delicious, low-carb, and allergy-friendly way to enjoy bread! They can be topped with your favorite spread or cut in half and used as a bun! This recipe is keto, low-carb, paleo, dairy-free, egg-free, gluten-free, grain-free, vegetarian, vegan, refined-sugar-free, and has only 3.3g net carbs per roll!
Servings: 6 rolls
Ingredients
Flax Egg
- 3 tbsp ground flax seeds
- 1/2 cup + 1 tbsp water
Bread Roll Dough
- 1 1/4 cup almond flour
- 1/3 cup ground flax seeds
- 1/2 cup psyllium husk powder
- 1 tsp salt
- 2 1/2 tsp baking soda
- 1 1/4 tsp cream of tartar
- 1 1/4 cup water
Optional
- 2 tsp sesame seeds
Instructions
- Preheat oven to 375 degrees and line baking sheet with parchment paper.
- For the flax egg, to a small bowl, add flax seeds and water and whisk together. Allow soaking for 5 minutes.
- In a medium bowl, add dry ingredients and whisk together until fully incorporated. Add flax egg and mix with an electric mixer until well-combined.
- In a small pot, bring water to boil.
- With the electric mixer turned on, slowly pour boiling water over dough mixture. Mix until all ingredients are combined. Let dough rest for 5 minutes.
- Form dough into 6 equal rolls (*see note below).
- (Optional) To a shallow dish, add a small amount of water. To another shallow dish, add sesame seeds. Dip rolls one-by-one in water then sesame seeds to coat the top.
- Place rolls on a prepared baking dish and bakes for 50 minutes. Turn oven off and crack oven door. Allow rolls to sit inside cooling oven for 10 additional minutes. Remove rolls from oven and allow to fully cool before serving.
Notes
I weighed my dough using a food scale. Each roll prior to baking weighed approximately 130-135 grams.
Store rolls in an airtight container on countertop or refrigerator.