Keto Bread Roll

If you cannot live without bread, these are a life saver. Enjoy them with soup or use them for Egg Breakfast Rolls or Lunch Rolls

1 Keto Bread Roll Serving: Carb 2g     173 kcals

Fibre Protein Carbohydrate Fat
6g 7g 2g 13g


Makes 6 rolls

40g, 5 tablespoons  psyllium husk (I purchased in Nourish health store)

150g Almond Flour

10g, 2 teaspoons baking powder

1 tsp salt

225 ml water

2 teaspoons cider or wine vinegar

3 egg whites ( I got free range ‘Margarets’ bottle in Tesco)

Top with sesame seeds


  1. Preheat the oven to 350°F (175°C). Grease the baking tray using the foil that wraps butter. Gather all the ingredients, measured out in one place as the recipe comes together really quickly.
  2. Mix the dry ingredients in a large bowl. Put the water in a kettle and bring to a boil.
  3. Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, and use a spoon to gentle blend together. Beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble Play-Doh.
  4. Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on the greased baking sheet. Top with sesame seeds.
  5. Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They’re done when you hear a hollow sound when tapping the bottom of the bun.
  6. These rolls are best enjoyed warm or toasted. Once cold, you can store in a fridge and they hold for the week. They are best toasted.


This is a Diet Doctor recipe and Video – – check out for other recipes.