Nut Free Keto Rolls (Gluten Free, High Fiber, Low Carb)

Nut Free Keto Rolls (Gluten Free, High Fiber, Low Carb)
personalized keto diet

These Nut-Free Keto Rolls are inspired by the famous Diet Doctor keto bread, but almond flour-based baked foods don’t always work for me, so I made a nut-free keto bread and NAILED it! Chewy, light, and authentically flavored sandwich bread high in fiber.

Freshly baked Nut Free Keto Rolls topped with sesame seeds on a baking sheet lined with parchment paper.

Ingredients

Ingredients for Nut Free Keto Rolls
  • Coconut flour: a great nut-free, gluten free flour alternative. Coconut flour can be an adjustment to work with; it absorbs more liquid than almond flour or regular flour, so be sure to follow the measurements to a T.
  • Psyllium husk: fiber, fiber, FIBER! Psyllium husk is a great low carb option that helps bind baked goods together and help them rise, without gluten. It’s REALLY HIGH IN FIBER. ALL fiber actually! So calm down when you see the carb count. Either way, this kind of thing isn’t meant to be eaten all the time. I bet it will help move things along if you know what I mean (insert poop emoji here).
  • Pickle juice: trust me on this — pickle juice adds such a great sandwich flavor to these Nut Free Keto Rolls. You can use vinegar, but I love the pickle flavor. It’s subtle and REALLY drives home the bread … er, sandwich flavor! 
  • Sesame seeds: these are optional, but they add a nice crunch and flavor that is so traditional for sandwich rolls.
Nut Free Keto Rolls stacked on a small white plate with the top roll torn in half.

Step by Step Instructions

Step by step instructions for Nut Free Keto Rolls

STEP 1: Preheat oven to 350°F (convection) or 375°F (bake). Sift together the coconut flour, salt, and baking powder into a large bowl. Add in the psyllium husk and whisk to combine.
STEP 2: Add the egg whites and pickle juice to the flour. Quickly whisk them in to combine.

Step by step instructions for Nut Free Keto Rolls

STEP 3: Pour in all of the boiling water.
STEP 4: Whisk together quickly until a lumpy almost curdled looking dough forms.

Step by step instructions for Nut Free Keto Rolls

STEP 5: Switch to a spatula to fold the dough a few times and smooth it out, so it’s like playdough. You can also use your hands.
STEP 6:
Line a sheet pan with parchment paper. Use a large scoop to make 5 buns, scooping them onto the parchment paper, or just use your hands to shape 5 small buns, about 1/3 cup each. Spray with coconut oil liberally or gently brush with coconut oil. Sprinkle sesame seeds on top. Bake your Nut-Free Keto Rolls for 60-70 minutes on the bottom rack, until browned on the outside and very firm and puffy. Remove from the oven and let them cool for 20 minutes or more before handling.

keto bread

Recipe Tips

  • Baking the rolls: check the rolls by tapping on them, they should should sound hollow, that’s how you know they’re done baking. Your cooking time may vary slightly depending on your oven, you can always crack one of the Nut Free Keto Rolls open to check before pulling them all out.
  • Cooling: it’s super important to let the rolls cool for 20 minutes or more before handling so that they can finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.
  • Swap the toppings: feel free to use poppy seeds, everything but the bagel seasoning, or minced dried garlic flakes as the topping.
  • Storage: store your Nut Free Keto Rolls in an airtight container in the fridge for up to a week.
  • Reheating: toast leftovers till warm. Use as a sandwich bread, dinner roll, or any other way you can imagine enjoying this classic roll recipe.
A soft and chewy Nut Free Keto Roll torn in half to show the soft, bready goodness.

Frequently Asked Questions

My rolls aren’t puffing up, what’s wrong?

Make sure you’re psyllium husk is fresh and your baking powder isn’t expired. Also, be sure you’re baking it at the correct temperature 350F CONVECTION or 375F BAKE!

Can I use almond flour?

Yes, this recipe is a nut-free version of an almond meal bread that was formulated by Maria Emmerich and shared on DietDoctor.com, you can find that recipe HERE.

Is this bread really Keto?

The secret to these rolls? Psyllium husk. It’s loaded with fiber, making each roll only 3g net carbs and completely gluten-free!

My bread turned purple?

That’s because your psyllium husk was old.

How long do I bake these?

In my oven it’s 50-60 minutes. But you know they’re ready when they are puffed up and brown and sound hollow when you tap on them.

A Nut Free Keto Roll sliced in half on a white plate.

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A Nut Free Keto Roll sliced in half on a white plate with a serrated knife.

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A Nut Free Keto Roll sliced in half on a white plate.

Nut Free Keto Rolls


  • Author: Cristina Curp, FNTP
  • Prep Time: 10 minuts
  • Cook Time: 70 minutes
  • Total Time: 31 minute
  • Yield: 5 rolls
  • Category: Side
  • Method: Bake
  • Cuisine: Bread
  • Diet: Gluten Free

Description

Low carb, nut free, super delicious bread rolls! 


Ingredients

  • 1/2 cup coconut flour
  • 6 tablespoons psyllium husk whole or 5 tablespoons of the powder
  • 2 teaspoons baking powder (grain free)
  • 1 teaspoon fine salt
  • 2 teaspoons pickle juice (or vinegar)
  • 3 large egg whites, whisked
  • 1 cup boiling water
  • 3 tablespoons coconut oil (or coconut oil spray)
  • Sesame seeds (optional)

Instructions

  1. Preheat oven to 350°F for convection and 375°F for bake.
  2. Sift together coconut flour, salt, and baking powder into a large bowl. Add in the psyllium husk and whisk to combine.
  3. Add the egg whites and pickle juice to the flour and quickly whisk in.
  4. Pour in all of the boiling water. Whisk together quickly until a lumpy, almost curdled looking dough forms.
  5. Switch to a spatula or use your hands to fold it a few times and smooth it out, so it’s like playdough.
  6. Line a sheet pan with parchment paper. Use a large scoop to make 5 buns, scooping them onto the parchment paper, or just use your hands to shape 5 small buns, about 1/3 cup each.
  7. Spray with coconut oil liberally or gently brush with coconut oil. Sprinkle sesame seeds on top, or poppy seeds etc.
  8. Bake for 60-70 minutes on the bottom rack, until browned on the outside and very firm and puffy — the buns should sound hollow if you tap on them. Cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
  9. Remove from the oven and let the rolls cool for 20 minutes or more before handling. This is important because the rolls will finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.

Recipe Notes:

  • Baking the rolls: check the rolls by tapping on them, they should should sound hollow, that’s how you know they’re done baking. Your cooking time may vary slightly depending on your oven, you can always crack one bun open to check before pulling them all out.
  • Cooling: it’s super important to let the rolls cool for 20 minutes or more before handling so that they can finish cooking inside while they cool. If you open them too soon, they will be a little gooey in the middle.
  • Swap the toppings: feel free to use poppy seeds, everything but the bagel seasoning, or minced dried garlic flakes as the topping.
  • Storage: store in an airtight container in the fridge for up to a week.
  • Reheating: toast leftovers till warm. Use as a sandwich bread, dinner roll, or any other way you can imagine enjoying this classic roll recipe.
  • This recipe inspired by  Maria Emmerich. Find that recipe HERE.

Nutrition

  • Serving Size: 1 bun
  • Calories: 119
  • Fat: 4.4g
  • Carbohydrates: 11.8g
  • Fiber: 8.8g
  • Protein: 3.8g

Keywords: nut free keto bread

Nut Free Keto Rolls stacked on a small white plate with the top roll torn in half.

The post Nut Free Keto Rolls (Gluten Free, High Fiber, Low Carb) appeared first on The Castaway Kitchen.

The Castaway Kitchen
Cristina Curp, FNTP
personalized keto diet

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