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Fast and easy vegan almond flour bread rolls made without eggs! With only 5 ingredients , they are yeast-free, grain-free, oil-free, & 78 calories each.
Table of Contents
- Vegan Almond Flour Bread Rolls
- Why You’ll Love these Almond Flour Bread Rolls
- The Ingredients for Keto Almond Flour Bread Rolls
- How to Make Vegan Almond Flour Bread
- Baking Time Tip
- Taste & Texture of the Vegan Almond Flour Bread Rolls
- Storage for the Vegan Almond Bread Rolls
- Ingredient Substitutions
- Frequently Asked Questions (FAQ)
- Related Recipes
- Vegan Almond Flour Bread Rolls Recipe
Vegan Almond Flour 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?
Why You’ll Love these Almond Flour Bread Rolls
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
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
To make these rolls you will need the following:
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.
How to Make Vegan Almond Flour Bread
Note that the complete directions are also in the recipe card below.
- Step 1: Whisk the Dry Ingredients. Begin by placing all of the dry ingredients–almond flour, coconut flour, psyllium husk, baking soda, and (optional) salt– in a medium mixing bowl. Whisk, breaking up all of the little bumps in the coconut flour and almond flour.
- Step 2: Add the Wet Ingredients. Add the water and vinegar into the bowl of dry ingredients and, working quickly, stir until completely combined (i.e., no visible dry ingredients).
- Step 3: Let Dough Rest. Once the ingredients are mixed, let the mixture stand for about 2 to 3 minutes. This allows 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 4: Roll the Almond Flour Bread Dough Into Balls. 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).
- Step Five: Place on Baking Sheet. 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. 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.
- Step Seven. Cool. Transfer the rolls to a cooling rack. Cool completely,
Baking Time Tip
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.
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 Vegan Almond Flour 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.
Storage for the Vegan Almond Bread Rolls
Store the cooled rolls in an airtight container:
- Cool room temperature for 2 days
- Refrigerator for 1 week
- Freezer for up to 3 months
Ingredient Substitutions
- Can I use psyllium powder in place of the whole psyllium husks? Yes. Use 5 teaspoons (15 grams) of psyllium husk powder. Do not use products such as metamucil; the recipe will not work. Flaxseed meal and/or chia seeds will not work as subs in this recipe.
- Can I use a different gluten-free flour instead of almond flour? No, I do not recommend substituting the almond flour. The ratio of wet to dry ingredients is formulated specifically for almond flour, and other gluten-free flours or blends will alter the texture and structure. Almond flour also adds natural fats that are not in other GF flours.
- Can I use almond meal in place of almond flour? No, you need to use finely ground almond flour for the recipe to work.
- Can I omit or substitute the coconut flour? No, the recipe will not work without the coconut flour.
- What can I use in place of apple cider vinegar? Any vinegar will work in place of the apple cider vinegar. Alternatively, use lemon juice or lime juice.
Frequently Asked Questions (FAQ)
- Are these almond flour rolls keto / ketogenic friendly? Yes, these almond flour bread rolls fit into a ketogenic diet. Each small bread roll has 2.1 grams of Net Carbs.
- 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.
Happy baking!
Related Recipes
Vegan Almond Flour Bread Rolls
Ingredients
- 3/4 cup almond flour
- 3 tablespoons coconut flour
- 3 tablespoons whole psyllium husks, (see notes for using psyllium powder)
- 3/4 teaspoon baking soda
- Optional: 1/8 teaspoon fine sea salt, or adjust to suit your needs or tastes
- 3/4 cup water
- 1 teaspoon apple cider vinegar , (or any light colored vinegar, or lemon juice)
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk the almond flour, coconut flour, pysllium husk, baking soda and (optional) salt until blended (break up all lumps).
- 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).
- 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.
- 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.
Hello! You have made my life easier! I substituted chickpea flour for coconut by doubling it. They came out perfect! It makes my life easier for needing breadcrumbs in a recipe or for thanksgiving! I also used psyllium husk powder. I wish I could make them look as pretty as you do, but no matter they taste great! I am happy I don’t have to use expensive ingredients. I do wonder if a higher temp for chickpea flour will help it rise even more. Anyway, thank you!!
Hi,
I enjoy these rolls very much. I have two questions:
1. If I triple the recipe and make 12 large rolls does the cook time remain 45 – 50 minutes; and
2. I find the crust has a bitter taste, is there a way to fix that?
Best regards and Have Fun
Bob
Hi Bob,
These rolls are made small because they tend to get gooey if you make them bigger (as I found when testing!). So, it would be risky to make them bigger–they may not cook in the middle. One possible way around this is to flatten the rolls, as opposed to making balls. I think you could have success that way. But perhaps try doubling the recipe before attempting a triple size. I would hate for you to waste ingredients if they do not work out.
Regarding time to cook…not sure, since I did not have success making them large myself. But if you flatten the rolls (more like a hamburger bun) it could be close to the original time given, or add on 5 minutes-ish more at a time. I would love to know if you give it a try and it works!
Hi Camilla,
Did I read it right, that you had mentioned somewhere that one could sub sunflour or pumpkin seed meal in your recipes for almond flour? Also, I wanted to say how I love how you use whole psyllium husks in your recipes not ” whole psyllium husks ground to half its volume.” The latter always gets me because I can never achieve “half its volume” when I grind it in my coffee grinder. To me, it is so subjective!
Hi Cat,
Yes, I have had success with both sunflower seed flour and pepita (pumpkin seed flour). I find that the pepita flour works a little bit better because it is easier to grind into a superfine flour (it can be a little bit Ricky finding the line between superfine sunflower seed flour and sunflower seed butter!. I find it helpful to take multiple breaks when grinding sunflower seeds –stop and walk away–so that they do not get to warm from the grinding, which leads to greater release of the oils.
And yay, glad you prefer whole psyllium husks, too. 🙂
Hi
This looks great. I was going to try this recipe but can I double the recipe, how much would it change the baking time?
I am making bigger burger buns so need to double the recipe.
Thank you
Hi Dimple,
I have not tried doubling the recipe, but I think it could definitely work to make burger buns. I suggest simply doubling the recipe, but the key to success will be to keep the height of the rolls low so that they cook evenly. So, perhaps 4 to 5 inches (10 to 12.5 cm) in diameter max, and 1-inch (2.5 cm) max. Bake at the same temp and time, checking for doneness at the minimal time and adding more time as needed 🙂
Delish!
Made for myself & son who have big digestive issues & a tonne of intolerances. Closest thing to bread you’re ever going to get. Absolutely love these!
Would it work baked as a loaf?
Yay! I am so thrilled, for you and your son, Faye 🙂 These definitely need to be kept small. It rises and falls into a gooey mess when made into a larger loaf.
Love these. I am glad they’re small cause otherwise I would eat too much, they’re so good
Thank you Camilla, made these tonight, fluffy, tasty and delicious, had mini tofu burgers, going to try the tortillas tomorrow.
Hey! Sorry.. just scrolled back and got it. Sorry again, my bad
Hi ! Want to try these. Can you please tell me what temp to bake them at?? Thank you
Delicious recipe, fast and easy. The family loved it, which is rare! I didn’t have coconut flour on hand and substituted Hemp Protein powder (equal amount) and it was delicious.
It’s easy to add cinnamon and allspice to make it a sweet treat or use TJ’s Everything Bagel spice on top for a savory take. Very good recipe, thank you!
Hi! I was thinking how good it would be to add some fried onion & garlic to these buns. Say about 1/4 cup? Maybe 1/2? That would work ok? Am loving all your recipes! Really enjoy using almond & coconut flours, but it’s so expensive here in Canada! Tonight I’ll be trying your lentil tortillas!
I made a batch today and they came out perfectly. The taste was so good unlike other Keto buns that I have tried using psyllium husk. The texture and taste were both awesome. Thanks for this recipe!
That’s wonderful, Jayanthi, I am so happy the recipe worked out well for you!
I made these today for the first time and I must say they are lovely. Have been struggling a bit lately with wanting bread/toast. These are the answer. Thank you so much.
You are so welcome, Mitzi!
Camilla, I made the rolls 2 hours ago, they were exactly like on the picture, perfect, but the texture was not so good. I suppose I have put more baking soda or vinegar? Greet taste ! Thank you !
Hi Mary,
Can you describe the texture? What was the issue? That would help me to figure it out.
Camilla i cant have coconut flour or coconut can I sub with something else
Thanks Karen w
Hi Karen,
Additional almond flour (6 to 8 tablespoons to replace the 3 tablespoons of coconut flour) could work, but I cannot be certain. You may want to make a half batch to see if it works.
I substituted hemp protein powder (same quantity) and it worked like a charm.
Wow, that is fantastic new, Liz!!!
Can I use Almond meal instead of Almond flour here?
Hi Nupura,
I have not tried it with almond meal, but I think it should be ok for this particular recipe.
@Nupura,
@Nupura, Did you end up trying the rolls with almond meal? How did it turn out?
Crazy good and so easy!!!! Best keto bread I’ve made, my family (not keto ) likes it too.
Happy to hear it, Millicent! Thanks for taking time to write a review.
My first time using psyllium, the rolls are INCREDIBLE!!! The dough is so easy to roll up. Gonna have 2 more at lunch.
That’s great, Gigi, glad you decided to give psyllium a try, it can working wonders in a range of recipes 🙂
These came out perfect, both batches! Made one small for snacks and one batch medium. Love these! Thank you for another great recipe.
So happy to hear it, Hana!
Can the almond flour be replaced with any other nut free flour like chickpea flour?
Julia,
You could try making them with my DIY sunflower seed flour (this recipe will not work with chickpea flour).
Camilla, these look delicious! I hope to try them today.
Thanks June–would love to know what you think if you try them! 🙂
Camilla, I made the rolls today and they were delicious and so easy! Looked just like the picture!
Thank you for sharing.
June
Hooray! Glad you enjoyed them, June!!!