Vegan Almond Flour Bread Rolls

4.95 from 39 votes

Vegan Almond Flour Bread Rolls

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

Prep Time5

Cook Time37

Total Time42

Course: Bread

Cuisine: American

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

Servings: small rolls

Author: Camilla

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)

US Customary - Metric

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.

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.

Nutrition