Keto Almond Flour Bread Rolls {5 ingredients, vegan, oil-free}

Fast and easy keto almond flour bread rolls made without eggs! With only 5 ingredients , they are naturally vegan, grain-free, oil-free, & 78 calories each.

Keto Vegan Bread Rolls

Ready for a new favorite almond flour recipe? I’ve got one you are sure to love. That is, unless you oppose the idea of fresh-from-the-oven dinner rolls that delight, satisfy and nourish in one feel swoop.

Who’s with me? 

This is what you have in store: Keto Almond Flour Bread Rolls. Don’t you want one right now?

Nutrition for Keto Almond Flour Bread Rolls

These light, fluffy bread rolls have a tender, bready-y texture, just as any good bread roll should. Further, the rolls have a neutral bread flavor (in other words, they are perfect with everything).

Great taste & great texture are bread essentials, but these delectable rolls have even more going for them. They are also:

• Keto 
• Vegan (no eggs, no dairy)
• Oil-free
• Grain-free
• Gluten-free
• Sugar-free
• Yeast-free
• Made with 5 ingredients
• A mere 78 calories apiece

Ready to make a batch? They are quick and simple to make, so why not go ahead and grab a bowl to get started!

The Ingredients for Keto Almond Flour Bread Rolls

To make these rolls you will need the following:

1. Almond flour
2. Coconut flour
3. Whole psyllium husk
4. Baking soda
5. Vinegar 

You will also need some tap water; you can add a smidge of salt, too, but it is optional or adjustable, according to your needs and preferences.

Step 1: Place the dry ingredients in a bowl

Begin by placing all of the dry ingredients–almond flour, coconut flour, psyllium husk, baking soda, and (optional) salt– in a medium mixing bowl.

Step 2: Whisk the Dry Ingredients

Whisk the dry ingredient, breaking up all of the little bumps in the coconut flour and almond flour.

Step 3: Add the Water & Vinegar

Measure out the water and add the teaspoon of vinegar. You can use any neutral vinegar that you like, such as cider vinegar, white vinegar or white wine vinegar.

Pour the water-vinegar into the bowl of dry ingredients and, working quickly, stir until completley combined (i.e., no visible dry ingredients).

Step 4: Let the Dough Stand for 2 to 3 Minutes

Once the ingredients are mixed, let the mixture stand for about 2 to 3 minutes. That’s all that it takes for the psyllium and coconut flour to soak up the liquid, creating a thick (but not stiff), pliable dough.

The dough should feel moist to the touch; if it feels stiff and somewhat dry, you might have added too much flour. It’s not a problem if it is slightly off, but you will need to add more water. Start by adding a teaspoon at a time until the dough is moist.

Step 5: Roll the Dough Into Balls

The last step before baking is to divide the dough into 8 equal portions and roll each into a ball. The dough is extremely easy to work with, so the rolling is simple and quick.

The portions of dough should be approximately 35 grams each. Once rolled, each piece will be just larger than a ping pong ball (they will get bigger as they bake).

Space the dough balls 2 inches apart (or more) on a baking sheet that has been lined with parchment paper.

Step 6: Bake the Bread Rolls

Time to bake! Slide the baking sheet with the dough balls into a preheated 350F oven and bake for 33 to 37 minutes until golden brown and firm to the touch. 

The baking time may sound long for small rolls, but it is correct. It is due to the unconventional combination of grain-free flours and psyllium. Psyllium provides the necessary structure for these rolls to work. The long bake time allows the interiors of the rolls to dry out and transform (like magic) into bread. 

It’s worth the wait. Here’s the end result:

Transfer the baked rolls to a cooling rack and cool completely.

Go ahead. Slice open a roll to reveal the interior. 

Taste & Texture of the Keto Vegan Bread Rolls

“Ordinary” is not a compliment for most foods, but it is here. These rolls taste like ordinary bread! In the absence of grains, eggs, oil, sugar, gluten, and yeast, ordinary is extraordinary!

The rolls are light and fluffy, and their neutral, toasted almond flavor is ideal with any toppings or fillings, sweet or savory. 

My favorite way to eat them? Perfectly plain.

Can I Make Bigger Rolls?

Yes! I like the smaller rolls for snacks, breakfast, and enjoying alongside soups and salads at lunch and dinner. Each small roll has  a mere 78 calories, yet significant fiber (3.7 grams). That translates to hours of satisfaction (adios, cravings!).

If you prefer large rolls, simply divide the dough into larger portions and bake longer.

For 6 Medium Rolls:

Divide the dough into 6 equal pieces (each portion approximately 46 grams). Roll into balls and bake for 40 to 45 minutes.

For 4 Large Rolls:

Divide the dough into 4 equal pieces (each portion approximately 70 grams). Roll into balls and bake for 45 to 50 minutes.

I know that you will  LOVE these keto vegan bread rolls. Happy baking!

More Vegan Almond Flour Breads to Love:

3-Ingredient Keto Vegan Almond Bread

Mushroom Almond Flour Bread {made in muffin tin}

Coconut Almond Flour Banana Bread {4 ingredients, no added sugar}

Almond Flour Soda Bread (oil-free, 5 ingredients}

Cinnamon Raisin Almond Flour Bread (oil-free)

Keto Almond Flour Bread Rolls {vegan, oil-free}

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★★★★★

5 from 5 reviews

• Author: Camilla
• Prep Time: 10
• Cook Time: 45
• Total Time: 55 minutes
• Yield: 8 small rolls 1x
• Diet: Vegan

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Description

Fast and easy keto almond flour bread rolls made without eggs! With only 5 ingredients & 78 calories each, they are naturally vegan, grain-free, oil-free.

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Scale 1x2x3x

Ingredients

• 3/4 cup (84 g) almond flour
• 3 tablespoons coconut flour
• 3 tablespoons (15 g) whole psyllium husks
• 3/4 teaspoon baking soda
• Optional: 1/8 teaspoon fine sea salt (or adjust to suit your needs or tastes)
• 3/4 cup (175 mL) water
• 1 teaspoon vinegar

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Instructions

1. preheat oven to 350F. Line a large baking sheet with parchment paper.
2. In a medium mixing bowl, whisk the almond flour, coconut flour, pysllium husk, baking soda and (optional) salt until blended (break up all lumps).
3. In a measuring cup or small bowl, combine the water and vinegar. Pour water mixture into the bowl of dry ingredients, stirring until completely combined. Let stand for 2 to 3 minutes for the dough to thicken (the dough should feel moist, firm & springy; if dry, add a small amount more water).
4. Divide the dough into 8 equal portions (about 35 grams each) and roll each into ball (a bit bigger than a ping pong ball). arrange on prepared baking sheet, spacing at least 2 inches (5 cm) apart.
5. Bake in the preheated oven for 33 to 37 minutes until golden brown and firm to the touch.  Remove from the oven and transfer the rolls to a cooling rack. Cool completely.

Notes

Storage: Store the cooled rolls in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or freeze for up to 3 months.

Net Carbs: Each small bread roll has 2.1 grams of Net Carbs.

Whole Psyllium Husk Substitute: 5 teaspoons (15 grams) of psyllium husk powder (made from whole psyllium husks) can be used in place of the whole psyllium husks. Do not use products such as metamucil; the recipe will not work. Flax and chia will not work as subs in this recipe.

Make Bigger Rolls: For 6 medium-size rolls, divide the dough into 6 equal pieces (each portion approximately 46 grams), roll into balls, & bake for 40 to 45 minutes; For 4 large-size rolls, divide the dough into 4 equal pieces (each portion approximately 70 grams), roll into balls, & bake for 45 to 50 minutes.

• Category: Bread
• Method: Baking

Nutrition

• Serving Size: 1 roll
• Calories: 78
• Sugar: 0.4 g
• Sodium: 118 mg
• Fat: 5.5 g
• Saturated Fat: 0.4 g
• Carbohydrates: 5.8 g
• Fiber: 3.7 g
• Protein: 2.6 g
• Cholesterol: 0 mg

Keywords: keto bread, oil-free keto bread, vegan keto bread, egg-free, dairy free, almond flour, grain-free vegan bread, oil-free, oil-free bread, psyllium husk, keto ketogenic, 5 ingredients