These Nut-Free Keto Rolls are inspired by the famous Diet Doctor keto bread, but almond flour-based baked foods don’t always work for me, so I made a nut-free keto bread and NAILED it! Chewy, light, and authentically flavored sandwich bread high in fiber.
Why These Rolls Rock
Sometimes all you want is a warm piece of toasted bread- when dealing with food triggers and specialty diets that can be hard to come by in a way that feels good. These Nut free keto rolls really hit the spot. The secret to these rolls? Psyllium husk. It’s loaded with fiber, making each roll only 3g net carbs and completely gluten-free! Also- make them once and you’ve got a reliable roll and/or bread option for about a week! Use as a sandwich bread, dinner roll, or any other way you can imagine enjoying this classic roll recipe. Wanna get extra fancy? Whip up my dairy-free, keto romesco with a warm roll and your preferred protein.
Grab Your Ingredients
- Coconut flour: a great nut-free, gluten free flour alternative. Coconut flour can be an adjustment to work with; it absorbs more liquid than almond flour or regular flour, so be sure to follow the measurements to a T.
- Psyllium husk: fiber, fiber, FIBER! Psyllium husk is a great low carb option that helps bind baked goods together and help them rise, without gluten. It’s REALLY HIGH IN FIBER. ALL fiber actually! So calm down when you see the carb count. Either way, this kind of thing isn’t meant to be eaten all the time. I bet it will help move things along if you know what I mean (insert poop emoji here).
- Pickle juice: trust me on this — pickle juice adds such a great sandwich flavor to these Nut Free Keto Rolls. You can use vinegar, but I love the pickle flavor. It’s subtle and REALLY drives home the bread … er, sandwich flavor!
- Sesame seeds: these are optional, but they add a nice crunch and flavor that is so traditional for sandwich rolls.
Step by Step Instructions
- Preheat your oven to 350°F (convection) or 375°F (bake). Sift together the coconut flour, salt, and baking powder into a large bowl. Then, add in the psyllium husk and whisk to combine.
- Add the egg whites and pickle juice to the flour. Quickly whisk them in to combine.
- Pour in all of the boiling water
- Whisk together quickly until a lumpy almost curdled looking dough forms.
- Switch to a spatula to fold the dough a few times and smooth it out, so it’s like playdough. You can also use your hands.
- Line a sheet pan with parchment paper. Use a large scoop to make 5 buns, scooping them onto the parchment paper, or just use your hands to shape 5 small buns, about 1/3 cup each. Spray with coconut oil liberally or gently brush with coconut oil. Sprinkle sesame seeds on top.
- Bake your Nut-Free Keto Rolls for 60-70 minutes on the bottom rack, until browned on the outside and very firm and puffy. Remove from the oven and let them cool for 20 minutes or more before handling.
Recipe Tips
- Baking the rolls: check the rolls by tapping on them, they should should sound hollow, that’s how you know they’re done baking. Your cooking time may vary slightly depending on your oven, you can always crack one of the Nut Free Keto Rolls open to check before pulling them all out.
- Cooling: it’s super important to let the rolls cool for 20 minutes or more before handling so that they can finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.
- Swap the toppings: feel free to use poppy seeds, everything but the bagel seasoning, or minced dried garlic flakes as the topping.
- Storage: store your Nut Free Keto Rolls in an airtight container in the fridge for up to a week.
- Reheating: toast leftovers till warm. Use as a sandwich bread, dinner roll, or any other way you can imagine enjoying this classic roll recipe.
Frequently Asked Questions
Make sure you’re psyllium husk is fresh and your baking powder isn’t expired. Also, be sure you’re baking it at the correct temperature 350F CONVECTION or 375F BAKE!
Yes, this recipe is a nut-free version of an almond meal bread that was formulated by Maria Emmerich and shared on DietDoctor.com, you can find that recipe HERE.
That’s because your psyllium husk was old.
In my oven it’s 50-60 minutes. But you know they’re ready when they are puffed up and brown and sound hollow when you tap on them.
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Nut Free Keto Rolls
- Prep Time: 10 minuts
- Cook Time: 70 minutes
- Total Time: 0 hours
- Yield: 5 rolls 1x
- Category: Side
- Method: Bake
- Cuisine: Bread
- Diet: Gluten Free
Description
Low carb, nut free, super delicious bread rolls!Â
Ingredients
- 1/2 cup coconut flour
- 6 tablespoons psyllium husk whole or 5 tablespoons of the powder
- 2 teaspoons baking powder (grain free)
- 1 teaspoon fine salt
- 2 teaspoons pickle juice (or vinegar)
- 3 large egg whites, whisked
- 1 cup boiling water
- 3 tablespoons coconut oil (or coconut oil spray)
- Sesame seeds (optional)
Instructions
- Preheat oven to 350°F for convection and 375°F for bake.
- Sift together coconut flour, salt, and baking powder into a large bowl. Add in the psyllium husk and whisk to combine.
- Add the egg whites and pickle juice to the flour and quickly whisk in.
- Pour in all of the boiling water. Whisk together quickly until a lumpy, almost curdled looking dough forms.
- Switch to a spatula or use your hands to fold it a few times and smooth it out, so it’s like playdough.
- Line a sheet pan with parchment paper. Use a large scoop to make 5 buns, scooping them onto the parchment paper, or just use your hands to shape 5 small buns, about 1/3 cup each.
- Spray with coconut oil liberally or gently brush with coconut oil. Sprinkle sesame seeds on top, or poppy seeds etc.
- Bake for 60-70 minutes on the bottom rack, until browned on the outside and very firm and puffy — the buns should sound hollow if you tap on them. Cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
- Remove from the oven and let the rolls cool for 20 minutes or more before handling. This is important because the rolls will finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.
Recipe Notes:
- Baking the rolls: check the rolls by tapping on them, they should should sound hollow, that’s how you know they’re done baking. Your cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
- Cooling: it’s super important to let the rolls cool for 20 minutes or more before handling so that they can finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.
- Swap the toppings: feel free to use poppy seeds, everything but the bagel seasoning, or minced dried garlic flakes as the topping.
- Storage: store in an airtight container in the fridge for up to a week.
- Reheating: toast leftovers till warm. Use as a sandwich bread, dinner roll, or any other way you can imagine enjoying this classic roll recipe.
- This recipe inspired by Maria Emmerich. Find that recipe HERE.
Nutrition
- Serving Size: 1 bun
- Calories: 119
- Fat: 4.4g
- Carbohydrates: 11.8g
- Fiber: 8.8g
- Protein: 3.8g
May says
Hello Cristina,
These buns look amazing. Could you give us the recipe in grams, as well? I use a scale for my recipes and I’ve found that 1 cup of coconut flour depending on the web equals to 112gr or 128gr (King Arthur Flour)
Cristina says
I use Anthony’s Goods coconut flour or Bob’s Red Mill coconut flour if that helps, I don’t have the recipe in grams, sorry
Meagan Bennett says
Has anyone tried this with egg replacer? I LOVE eggs but they don’t love me. ?
Cristina says
Unfortunately with a recipe with so many eggs, you can’t really replace them, but RealBalanced.com blog has a keto flaxseed bread roll that is egg free!
Debbie says
Thanks that makes sense. I used powder which may have been old but I do have husk which is not old so I’ll try that right now :). Do you think I should use pickle juice and no salt or vinegar and salt?
Cristina says
I say vinegar and use salt, gives you more control
Debbie says
Help! What did I do-they were extremely salty and really dark almost purplish… I was so excited to make them. Can you tell me what you think I did wrong? Love your recipes
Cristina says
It’s your psyllium husk. I’ve read that when it can cause the purple result when it’s oxidized. Have you had it a long time? I use the psyllium husk from the bulk section at whole foods. I have also read that griding your own psyllium husk is a good way to avoid this, as it’s the pre-ground powder that is usually the issue. As for the salt, perhaps the pickle juice you use was very salty? Next time just use vinegar.
Maggie says
Psyllium husks oxidize very quickly as does flax meal. They both need to be stored in the fridge or freezer.
Cristina says
I use whole not ground and store in a cool, dry place and I’ve never had them oxidize, I just grind when I need the powder form for a recipe. I’ve also never had the purple color that some folks experience 🙂
Pam says
Hi, I have 2 questions what is Pickle juice? Juice from pickles? And could I use aquafaba juice in place of egg whites? Tia
Cristina says
Yes juice from pickles. I have no idea about the aquafaba. I have never used it.
Kari - Get Inspired Everyday! says
These look so awesome and fluffy and the pickle juice is intriguing as well!
Cristina says
Thank you Kari!
Christi Brooks says
notes
I sift together equal parts cream of tartar, baking powder and arrowroot starch for homemade corn-free baking powder!
Shouldn’t it say “…equal parts cream of tartar, baking SODA, and arrowroot starch”?
Cristina says
Yes, it’s a typo obviously
ChihYu Smith says
This is so amazing. Love how creative you are !
Cristina says
Thanks love!
Katja says
Holy Moly! These look legit. That texture. YUM!!
Cristina says
the texture is so chewy and good! I love it!
Irena Macri says
Girl, you’re on fire! These are spot on and so good. Super handy for kids lunchboxes as well.
Cristina says
Thanks Irena!
Jean says
Oh wow, I’m so intrigued by these rolls! I do feel better eating low carb so I need to try this out. They look so fluffy too!
Renee D Kohley says
Ooo this is FUN! I do ok with almond flour, but I don’t like to have it all the time – this is a great ingredient list line up! Thanks!
Emily says
I never would have guessed pickle juice! Such a great idea! The texture on these is awesome.
Cristina says
I love the flavor it adds!
Tessa Simpson says
The pickle juice has totally curious…just for leavening oompf? I love the look of all the fiberlicious goodness!
Cristina says
Yes and flavor! Gives it a nice sourdough taste.
Rachel says
The recipe says psyllium husk but can I use psyllium husk powder?
Cristina says
You might need to use less since it’s denser… but I’m not sure… have you made this conversion for other recipes?
Tessa Simpson says
I generally half the amount of husks for powder, actually usually less than half. So 2-3T powder in this recipe.
Cristina says
Thank you!!
Josh H says
I am confused by this discussion of measurements when substituting psylium husk powder in place of psyllium husk
The recipe above already says use 6TBS psylium husk powder (not psylium husk)
Cristina says
I edited the recipe because I had it listed as psyllium husk… because that is was labeled as at the store, but I realized is was indeed using ground up… as is most of the psyllium husk sold. However, I have also learned that pre-ground psyllium husk can make your baked goods purple… and some folks grimd up their own to keep this from happening. I haven’t had that happen to me, but it’s worth noting.
Michelle says
I cannot tolerate psyllium husk, can I replace it with ground flax seed? I’m not concerned about the macros, just need but nut Free alternatives. This recipe looks delicious and your the genius of nut free baking. Thanks for your help!
Cristina says
I think flax will work, although I have not tested it. The bread recipe in my book is coconut and flax and it works well. Let me know how it turns out!