Description
These low-carb rolls deliver the holy grail of keto baking: a crispy crust with a soft, chewy interior that tastes like real artisanal bread. Enhanced with a hint of garlic and savory “Everything” seasoning, they are perfect for sliders, burgers, or simply dipped in butter.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups almond flour (superfine, blanched) (approx. 140g)
- 7 tbsp whole psyllium husk (approx. 35g) (Note: Use whole husk, not powder)
- ¼ cup coconut flour (approx. 30g)
- 2 tsp baking powder
- ½ tsp garlic powder
- ½ tsp sea salt
Wet Ingredients
- 1 cup boiling water (240 ml) (Must be boiling to activate the fiber)
- 2 tsp apple cider vinegar
- 1 tbsp extra virgin olive oil
Toppings
- 1 tbsp Everything Bagel Seasoning (or sesame seeds)
- 1 tsp olive oil (for brushing)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, psyllium husk, coconut flour, baking powder, garlic powder, and salt. Ensure there are no lumps in the almond flour.
- Add Acids and Oil: Pour the apple cider vinegar and the 1 tablespoon of olive oil into the dry mix.
- Activate Dough: Pour the boiling water directly over the mixture. Stir immediately with a sturdy spatula. Continue mixing for about 1 minute until the dough comes together. The texture will initially be wet but will firm up rapidly as the fiber absorbs the moisture.
- Rest the Dough: Let the dough sit undisturbed in the bowl for 10 minutes. This resting period is crucial for the psyllium husk to fully hydrate and create the necessary elasticity.
- Shape the Rolls: The dough should now be tacky but firm enough to handle. Divide the dough into 6 equal portions. Lightly wet your hands with water (to prevent sticking) and roll each portion into a smooth ball. Place them on the prepared baking sheet, spacing them slightly apart.
- Top and Bake: Brush the tops of the rolls lightly with the extra olive oil. Sprinkle the Everything Bagel Seasoning generously on top.
- Baking: Place the tray on the center rack of the oven (or lower third). Bake for 40–45 minutes. The rolls should be firm and sound hollow when tapped on the bottom.
- Cooling: Remove from the oven and transfer the rolls immediately to a wire cooling rack. Allow them to cool completely before slicing; the interior crumb sets while cooling to prevent a gummy texture.
Notes
- Psyllium Type: It is critical to use Whole Psyllium Husk, not powder. If you only have powder, reduce the amount to 5 tablespoons, though the texture may be denser. Avoid brands that are known to turn purple during baking (often linked to specific harvest regions); blonde husks are preferred for color.
- Water Temperature: Ensure the water is truly boiling when added. Warm tap water is not sufficient to activate the psyllium quickly enough for this specific egg-free method.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. They freeze exceptionally well for up to 2 months.
- Reheating: These rolls are best served warm. Reheat sliced in a toaster or air fryer to restore the crust’s crispiness.
Nutritional Information
Values are per serving (1 roll).
- Calories: 215 kcal
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 14g
- Dietary Fiber: 9g
- Sugars: 1g
- Net Carbs: 5g
- Protein: 6g
- Calcium: 60mg
- Iron: 1.8mg
- Potassium: 95mg
Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.