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Keto Bread Rolls

Keto Bread Rolls

Since going keto my real cravings have been SANDWICHES. Like ham, swiss, avocado, tomato, lettuce, and mayo. (I didn’t grow up with sandwiches in my lunch.) BUT buying keto bread rolls are SO EXPENSIVE. Like waaaay too expensive.

So I decided to make my own keto bread. I am gluten free so most of the “zero carb” breads are a no-go for me, so being able to make this bread is a game changer. I still have yet to bake this whole thing in a loaf pan (but I’m pretty sure it would work). I watched a bunch of youtube videos on psyllium husk and flaxseed for keto bread making and I figured I’d try and adapt my own recipe.

What in the heck is a psyllium husk?

Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds. It sometimes goes by the name ispaghula. It is most popularly know as a laxative, hello Metamucil! Research shows it can be beneficial to many parts of the human body, including the heart and the pancreas. This is a great ingredient to use in keto bread rolls.

What in the heck is a Flaxseed?

I am obsessed with flax seeds as of late! It is THE super-food to add to your keto diet and great for carb substitutes. It is a great bread and cracker replacement! It contains 71% of fat from healthy omega-3 fatty acids which is ideal to reach your fat macros quickly. Plus, it is low in digestible carbohydrates (aka net carbs). In fact, nearly all of its carbs come from fiber, making it ideal for low-carb and ketogenic diets.

Okay, so how do you make it?

Prep 30 minutes
Cook 30 minutes
Ready in 1 hour

12 Servings

4 cups ground flaxseed
4 tbsp psyllium husk powder
2 tbsp baking powder
2 tsp himalayan pink salt
4 eggs
6 egg whites
8 tbsp olive oil
4 tbsp ACV Apple Cider Vinegar
1 cup boiling water

2g Net Carbs
19g Total Carbs
17g Fiber
33g Fat
13g Protein
408 Calories


  1. Preheat the oven to 350°F. Prep and measure out your ingredients. Prepare two baking trays with parchment paper.
  2. Whisk together your dry ingredients in a bowl.
  3. Whisk your 6 egg whites and 4 eggs together in another bowl.
  4. Add the egg mixture to the dry mixture, mix well with a wooden spoon.
  5. Add in the oil and ACV and mix well. It will be sticky.
  6. Pour the boiling water over and whisk to combine. It should puff up a little and look lighter in color. Let sit for 5 minutes.
  7. Keep your hands wet while assembling the rolls. Create 12 hand sized rolls and place six on each tray on the parchment paper. Put in the oven and bake for 30 minutes. Remove from the oven and let cool!
  8. I let them cool and store them in a container in the freezer.
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