Keto Whole Wheat Bread Rolls
Light, fluffy, and packed with fiber, these Keto Whole Wheat Bread Rolls are the perfect low-carb alternative to traditional bread. Made with a blend of almond flour, coconut flour, and psyllium husk powder, these rolls boast a hearty texture while remaining gluten-free and keto-friendly. The addition of apple cider vinegar and boiling water ensures a perfectly elastic dough, while optional sesame seed toppings deliver a delightful crunch. Quick to prepare with just 15 minutes of prep time and 40 minutes of baking, these bread rolls are ideal for weeknight dinners or meal prepping. Enjoy them warm out of the oven or as a versatile base for your favorite keto sandwiches and sliders. Perfect for the health-conscious baker, these rolls strike a perfect balance between wholesome ingredients and indulgent flavor!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Baking powder
- 0.5 teaspoons Himalayan pink salt
- 3 large Eggs
- 1 teaspoon Apple cider vinegar
- 0.5 cups Boiling water
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix thoroughly to ensure even distribution of all dry ingredients.
Add the eggs and apple cider vinegar to the dry ingredients. Mix until the batter forms a thick dough-like consistency.
Gradually pour in the boiling water, stirring continuously. The heat from the water will activate the psyllium husk, giving the dough elasticity and making it easier to work with.
Let the dough rest for 2-3 minutes to allow the psyllium husk to absorb the moisture and thicken further.
Divide the dough into 6 equal portions. Roll each portion into a ball and place them on the prepared baking sheet, spacing them evenly.
If using sesame seeds, sprinkle them on top of each roll, gently pressing them into the dough to ensure they stick.
Bake in the preheated oven for 35-40 minutes, or until the rolls are golden brown and firm to the touch.
Remove from the oven and let the rolls cool on a wire rack for at least 10 minutes before serving.
Enjoy your keto whole wheat bread rolls warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 8.5 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 615 mg | 47% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
