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.
Other Recipes You Might Enjoy
- Pork Apple Meatballs and Apple Cabbage Slaw -Gluten-free
- Gluten free Zucchini and Mushroom Stuffed Squash with Pecan and Chickpea Crumble
- Nightshade Free Cabbage Rolls
- Paleo Matcha Almond Butter Cookies
- Fall Kale Salad with Crispy Tofu (Gluten-free, Vegan)
- Quick and Easy Orange Vegetables and Sausage One-Sheet Pan
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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!
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
Nina says
Hello, Cristina. I want to thank you for coming up with a recipe that is not using Almond flour. In our country Almond flour is so expensive and hard to find. Can I replace coconut oil with olive oil? I was about to make this but ran out of coconut oil
Cristina says
Yes olive oil should be fine
Nancy Oglesby says
Simple and Delicious… what more could a girl ask for? Wow!!!
Cristina says
Yeahh thanks Nancy!
Andy says
Can i bake this in a loaf pan? or mini loaf pans? just curious.
Also, would there be an issue of putting seeds into the dough and not just the outside, kind of like Ezekiel bread?
Cristina says
in a loaf pan it would have to bake for much longer I think. As for the seeds I think that would be great!
Laura Mae says
This is by far the best bread I’ve had. I did reduce the salt by 1/4 tsp as advised in the comments and did indeed split one open to ensure that they were finished baking. They immediately began to fall when they weren’t finished but just pop them back in! After refrigeration and toasting were enjoyed our first cheeseburger in 4 months! Thank you so much for sharing. The pickle juice made it!
Cristina says
Awesome! Thank you for your review!
Michelle Mo says
Can I use ground flaxseed instead of psyllium husk powder?
Cristina says
it should work!
Kathleen Karsten says
I just made the almond four version for the first time. I adore bread! I’ve been on Keto for 4 weeks w/o a crumb of bread. I was looking forward to the rolls. I wasn’t prepared for the upset tummy! Ugh! What’s my deal w almonds????? You can imagine the depth of my disappointment. I looked up substitutes, and wasn’t really holding out any hope, when VOILA! Your recipe appeared! I can’t tell you how grateful and excited I am! I’ll be making them today and will let you know what I think. Thank you! Thank you! You’re one smart cookie! ❤️
Cristina says
Hey! Yeah, almond flour recipes… it’s a dense dose of nuts, hard to digest. The trick to these it to make sure they bake long enough, oven times vary… so bottom rack, until toasty and hollow sounding, then let them cool to room temp 🙂 Enjoy!
Leonie says
Hi Cristina, love these rolls, but…
They are hollow at the top and dense at the bottom. I didn’t bother to cool them in the fridge. Do you think this is why? My other thought might be my oven is too hot (180c) and the top is cooking faster than the bottom. I’m going to try them again and cool them this time.
Cristina says
They don’t need to cool in the fridge, they need to cool at room temperature. My oven runs a little cold, it’s gas. In my experience, most folks have better luck with letting them bake a tad longer then letting them cool down at room temp. Also, most ovens heat from the bottom, and hot air rises, which is why the rolls need to bake on the bottom rack of the oven.
Leonie says
Thanks
Katie says
I am getting ready to bake these but was wondering if the psyllium we use is whole husks or the powder? The powder has way more carbs so the nutrition information doesn’t add up if we use 6 tablespoons of the powder?
Cristina says
Hey Katie! Thanks for catching that! I must have entered the wrong psyllium husk in Cronometer when I set the macros. So for the powder, the total net carbs would be the 4g net. 16g total and 12g fiber. I have actually made these using both the powder and the whole husks. The first time I bought psyllium husk I didn’t realize it was whole! oops!
Meredith says
Just made these. Total fail compared to the diet doctor buns which I make often. I didn’t know what people meant about the concave bottoms but do now. When I took them out of the oven they were puffed up like nearly round balls about 4 inches tall. Within minutes they started to deflate and get all wrinkly looking. By the time they were cool, they were only about 1/4”-1/2” thick but rounded on the top. Turning them over I saw that they were concave on the bottoms. I pressed one flat so I could slice it and saw it was still kind of doughy in the middle but persevered on, buttered it and tried it out. Kind of a rubbery texture but the taste wasn’t bad. Not ready to throw in the towel yet, I think I might try them again weighing the ingredients like I usually do, (I thought the dough was a lot stiffer than the diet doctor buns), and see if it helps any.
Cristina says
Sorry they didn’t turn out for you, seems they needed to bake longer, oven temps do vary and high altitude and humidity also mess with bread making. I hope you give it another go, as you can see if you read the other comments, folks love these.
Meredith says
I think I partially figured out the problem with the buns going flat and concave on the bottoms. They aren’t completely baked through. I took one of the buns and stuck it in the microwave on very low power. It puffed back up to about 1 inch thick and even after cooling stayed about 3/4” with no concave bottom.
Cristina says
yup! Glad you figured it out 🙂
KELLY says
I REALLY LOVE YOUR RECIPES! AND I WANT TO SHARE THEM, BUT WHEN I CLICK ON THE EMAIL BUTTON, NOTHING HAPPENS AND I’M NOT ON FACEBOOK, JUST HAVE EMAIL. TRYING TO START EATING HEALTHY & DO A KETO AIP TYPE DIET.
Cristina says
Hi! Are you on mobile or desktop? I’m trying it from my computer, clicking the envelope icon on the left and it works every time. If you can’t get it to work, try copying and pasting the link from the web address bar into your email 🙂
Sandra says
I made these rolls again with baking powder reduced to 1.5 teaspoons. The rolls were slightly caved-in at the bottoms, but over-all good. I think I’ll go with this from now on. I really like the flavor and that they’re nut free. Thanks for a very nice recipe.
Erin says
Just made these today for the first time and I must admit, looking at the dough, I didn’t have high hopes, but they turned out really well! I must agree with another reviewer who said they were extremely salty. I actually used apple cider vinegar in place of pickle juice, so I can’t blame it on that. I think next time I’ll probably just use 1/2 teaspoon. I also added the eggs after the boiling water (vs the other way around) and let the mix cool down a little so I didn’t scramble them in the bowl. Aside from those two little changes, I am SUPER PSYCHED about this recipe! Gonna try it in different shapes – maybe make hoagie rolls! Thank you!
Cristina says
Thanks for the feedback Erin!
Sandra says
I made these yesterday and was quite pleased with the taste. I did have a bit of trouble in that the rolls imploded at the bottoms when I took the pan from the oven. I have a couple of ideas of why this happened. Possibly the high altitude where I live had an impact. Or, I could have over-mixed the batter. I’ll try again with a little less baking powder and let you know the result.
Cristina says
That is interesting! Let me know how your tweaks turn out. I’m in Alexandria Va, so we’re only 260 ft above water level.
Claire says
Hello.
I want to make the recipe but because i use scales is it possible to tell me what is the amount of coconut flour and psyllium powder in grams?Also the 1 cup of water is it 250ml or 225ml?
Thank you in advance
Cristina says
Hi Claire, I don’t use a kitchen scale, so I would have to Google that information online, and won’t know if it’s 100% accurate. Surely you have measuring cups around somewhere you can measure out the flours and weigh them and double check by looking up the conversions.
Kathleen says
These are amazing! I’m always looking for a nut free (for me) gluten free (for the husband) recipe and this nailed it! Cant wait to make them again for Thanksgiving!
Cristina says
Yeahhh Thank you KAthleen!
Tracey says
So I’m using carbmanager and it insists based on this recipe made into 7 buns that total carbs are 20.9 grams? Is this correct?
Cristina says
No that doesn’t seem right… what I get when I calculate I get 11.8g total carbs and 8.8g fiber, for a total of 4 net carbs… which is also in line with the macros on the nut version of these here at Diet Doctor https://www.dietdoctor.com/recipes/the-keto-bread …. make sure you’re entering psyllium husk powder not just psyllium husk and that the coconut flour isn’t being filed as shredded coconut or something coconut with sweetener in it.