These Keto Bread Rolls are perfect for sandwiches, burgers, or simple to enjoy with butter or to soak up sauces. These low carb rolls are made with high fiber psyllium husk and almond flour.
How to Make Keto Bread
These rolls are almost too good to be true. The first time I made them, the soggy dough had me feeling skeptical. Plus – how could these simple, healthy ingredients turn into something resembling bread?
The ingredients in this recipe come together into soft balls of “dough”, and when the water evaporates, it leaves perfectly soft and airy low carb bread rolls, perfect for burgers, making sandwiches, or as a side to a bowl of soup or a salad.
Ingredients in Healthy Keto Bread
- Almond flour
- Psyillium Husk (this is loaded with fiber and is what makes the bread light and airy). This recipe uses whole psyllium husks. If you use powder, the amount used should be reduced.
- Egg whites
- Vinegar
- Keto sweetener (I love this Monk Fruit Sweetener) – this is optional. Feel free to omit the sweetener. It just adds a little additional flavor and balances out the salty taste.
- Baking powder & salt
- Water
- Optionally, top with sesame seeds or poppy seeds!
Tips for Making Light & Airy Low Carb Bread
When you first put the ingredients together, you won’t believe the ingredients in this recipe are correct!
Watch the video — you’ll see that the liquid ingredients make a very “soupy” mixture when first added.
The fiber in the psyllium husk will begin to absorb and hold the water. Keep stirring until your dough becomes thick. This will take a couple of minutes of stirring, but I promise, it will come together!
The dough will still be sticky when it’s ready to form. Luckily, perfection isn’t necessary here! Split the dough into 6 rolls, and space out on a baking tray. They will rise while baking.
Make this Low Carb Bread your Own
Simply made, these rolls come out perfect. I adore this recipe because I can refrigerate them for a week and they still taste fresh days later.
My favorite way to enjoy them is toasted with avocado and tomato slices. Try them with any of your favorite sandwich fillings!
Add Flavor to your Keto Rolls
- Make an Italian style bread by adding 2 tablespoons of parmesan cheese and 1 tablespoon of Italian seasoning directly into the dough. Garnish with a little sea salt to bring out the flavors.
- Make a sweet breakfast rolls by doubling the keto sweetener, and adding 1/2 teaspoon of cinnamon. These are great for nut butter and berries.
- Add some texture by adding some chopped nuts and seeds. Try 2 tablespoons of chopped walnuts and pumpkin seeds for a “whole grain” texture.
Keto Bread Rolls
Ingredients
- 3/4 cup almond flour
- 5 tablespoons psyllium husks whole, not powdered
- 1 tablespoon Monk Fruit Sweetener or powdered sweetener of choice
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 3 egg whites
- 1 teaspoon white wine vinegar
- 1 cup boiling water
- sesame seeds to top, optional
Instructions
- Preheat the oven to 350ºF.
- In a medium sized mixing bowl, add almond flour, psyllium husk, baking powder, sweetener, and salt. Mix to combine.
- Add egg whites, vinegar, and boiling water, and begin stirring. The mixture will seem too watery at first, but continue mixing for about 3 minutes. The psyllium husk will absorb the water and the dough will become thick.
- Split the dough into 6 portions, and add in mounds to a baking tray. They do not have to be perfect. The dough will be difficult to roll into balls, but just mounds are okay! Top with sesame seeds, if desired.
- Bake for 50 minutes to 1 hour. Test the consistency of 1 roll at 50 minutes, and if the bread seems on the wet side inside, leave them in the oven for an additional 10 minutes.
- Allow the bread to cool, and store wrapped tight in the refrigerator for up to 5 days, or frozen for up to 3 months.
Video
Nutrition
More Keto Bread Recipes:
- Gluten Free Hamburger Buns. by Sunkissed Kitchen
- Keto Bread Recipe, by Cooking LSL
- Keto Coconut Flour Bread, by Sugar Free Mom
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These look so nice and fluffy. Can’t wait to try them.
I made this today…they looked amazing in the oven, nice and puffy. Took then out of the oven and they sank into flat messes. We’re gummy inside too. 🙁
Mine did the same, not sure what I did wrong!
How much psyllium powder do I use if I don’t have the husks.
If you are using psyllium powder, change qty to 4 TBS. I also mixed whites/vinegar with dry ingredients first and then slowly, in small qty mixed in hot water. They came out perfect. To cut them when they cooled down, I used bread knife. Regular knife just smashes it down.
My rolls came out gray in color I don’t know why. I used powder instead of just the husk and did the 4 tablespoons. Do you think I over mixed it?
The gray or purple hue is due to some brands of psyllium husk. Did you by change use Anthony’s? I have heard that one turns things purple or gray. I use Now Brand or Whole Foods and neither does. I have been wanting to revisit this recipe and give specific instructions for using powder, so I will message you once I have that done!
Just awful!! Mine were also gummy inside. I made them twice and the second time I cooked them even longer. I hate wasting so much food but they are inedible.
That’s too bad — definitely a result of the ingredients you used because most people love these — and I have never had mine turn out gummy and I’ve been making them for years.
I am an experienced baker and used a regular conventional oven. I had the same problem with them being hollow and gummy inside. I left them in the third time to bake for an extra 20 min. Still no luck. Just hollow top with gummy insides. I cut the top off and toasted the gummy dough and it tasted like an english muffin. If I could figure out the problem I am sure they would be amazing. Perhaps you could review the recipe or post the brand of ingredients you use????
Just made these and had the same results…1 puffed up but was gummy inside and I went 20 minutes over the recipe time. I eventually finished them in my air fryer but they became crispy. With so many having the same results I have to think that something is wrong with the recipe…Wish I had read the comments before I started
I wish I could solve this! A lot of people also have success, and I have never had mine fail.
i also have the same scenario but maybe next ill pour the hot water little by little … lets see how it goes
This is interesting!
Wow! These look so perfect, I can’t believe how healthy they are!
I tried this recipe and they were perfect at the outside, and empty inside. Don’t know where I did wrong?
Hi Vesna, this is frustrating for me to hear, because I make them often and have never been able to recreate that result! Mine never turn out hollow, and I’ve made them for a couple years. I am not sure what to try to help you guys out that are having trouble with them.
I wonder if it has to do with when/how the egg whites and boiling water are addEd? Maybe?
I think your right, I would add the hot water to the psyllium husks and mix, let cool and then add the egg whites. I think the hot water will cook the egg whites. Also temperature changes, so let them cool in the oven. And if they are hollow I would say good for you, now stuff them with yummy keto stuff
I had the same problem as the previous comment. My rolls puffed up like a balloon, but when i cut into them they were hollow but all the dough was still settled in one half, even after an hour. In your ingredient list you listed baking POWDER, but earlier in your description you said baking SODA. Is that the problem?
Thank you for pointing this out — it is definitely baking powder (as listed in the recipe card), and not soda (as listed in the ingredients in the post). I am wondering if this is the issue! Did you use soda or powder? I’ll be experimenting with these this week so would love it if this solved it! Thanks again.
I made them with baking powder and had the same result… but honestly the bread was still tasty and I filled it like a pita pocket and thoroughly enjoyed it!
Thanks for coming back and letting me know. I am glad you are enjoying them despite them baking hollow!
Same here. Perfect outside, absolutely hollow empty inside 🙁
I will figure this out eventually!
I used room temperature eggs, baked for one hour and they turned out perfectly. I had tried recipe yesterday with cold eggs and the buns came out hollow.
Michelle, I have an idea. Maybe you should make us some so we don’t fail!!! All those in favor!!! I can’t wait to try these but I don’t have white wine vinegar. Would apple cider vinegar work?
I love that idea Cora! I would make some for everyone! They really are so simple. I actually have had 2 readers recently help me solve this mystery and I forgot to go in and update the recipe — I am about 99% certain now that it’s the type of oven you use. These do not work in a convection oven. You need a standard gas or electric stove. I actually have a convection oven now, and so I am going to see what I can do to adjust the recipe for convection! Hope this works for you Cora — and yes, any type of vinegar works!
I just made them as well- they looked amazing on the outside but once I cut them there was nothing and if there was something it wasn’t cooked I even let them go another 30 minutes
My thoughts are that maybe yours were overcooked?
As I mentioned earlier mine did as well and I did not use a convention oven – I used an electric oven. I did enjoy the flavor
Mine are turning out really hollow as well. They taste good but I think there worried be more substance. Hike and flat. Do I need to sure longer maybe?
I wish I could solve this for you guys! It’s on my list of things to experiment with because I have never had them turn out that way, even when I make small tweaks to the recipe.
I made these today and were totally flat 🤔 I was so disappointed!
At the beginning of the recipe, she’s says the buns can’t be made in a convection oven. If they do, they will be turn out hollow in the middle.
Can you please post a pic of the ingredients, that can help , thanks
Mine are always hollow and I’ve tried 3/4 times
I really wish I could figure this one out — I’ve tried many things and never had mine turn out hollow. Would you mind taking a photo of the ingredients that you used? The brands? Almond flour, psyllium, baking soda, vinegar, all of it if you can? Maybe I can try to use the exact things you used and see if one of them makes a difference. One person told me it was old baking soda and when they bought new, the rolls didn’t turn out hollow anymore. Is that a possibility? It’s hard for me to get my hands on old baking soda!
Your comments reminded me of something my mother-in-law mentioned a few weeks ago. She said after baking a cake the AC needed to be off or it will flatten if the temperature inside the home is too cold. I haven’t tried this recipe yet but will take that into consideration when I try it and will return with the a review.
I thought you said in your reply on 1/20/20 that baking powder, not soda should be used? Which is it?
I used great value almond flour, psyllium husk came from the coop , I used rum ford gluten free baking powder, Holland house white wine vinegar, Himalayan salt and free range egg whites
Me too! Big – I mean total huge air pocket! How to make them more solid?
Can i use coconut flour or Einkorn flour instead of almond
There are definitely recipes out there that use coconut flour, but it wouldn’t be a 1-1 swap. I have never tested this with anything other than almond flour! Sorry! Good luck 🙂
Is it possible to change the egg whites out for something else?
I really don’t think so! However, I have never tested it with any changes.
Спасибо
Hi! I made these last night. They smelled so wonderful and baked up so nice and big BUT when I broke into them, they were completely hollow on the inside. They only ingredient substitution I made was vinegar, using apple cider vinegar instead of white wine. Could this have been the issue?
Thank you for this recipe. Can’t wait to try it again!
Hi Lindsay! I can’t imagine the vinegar having that much of an impact — what did they look like on the outside? Were they really dark? Another reader shared hers with me and they were really dark on the outside and half hollow on the inside and we figured out her oven wasn’t set to the right temperature so hers were over baking. Could that be the issue here too? Also — are you using whole husks, or powdered psyllium? The powdered husks will measure more per tablespoon so you have you use less (I will test this so I can help people understand how to use them, but I haven’t bought some to try it yet).
I did try them again with the white wine vinegar and had the same outcome.
Yes they did turn out dark! But…at 50 minutes I cut one open and it was still “gooey” so I kept baking and baking and baking. I really thought I had it this time but after I let them cool, I picked one up and I could feel it collapse due to being hollow and sure enough it was. They taste amazing still though and have made decent little “pita” pockets.
I ordered the psyllium through your link to make sure I had the right thing. I will try them again with a lower temp this weekend.
Thanks for letting me know Lindsay. I just ordered an oven thermometer. I am wondering if maybe my oven runs a little cold so I have to bake them longer? I will update this post and let you know once I do! Because mine always turn out just like pictured — lighter in color and not so airy on the inside.
Hi Lindsay! I made these again yesterday, using an oven thermometer. The thermometer read my oven at exactly 350 degrees. Mine turned out exactly as they should after 55 minutes of baking time. Have you tried pulling yours out 10 minutes earlier? When they are hot, they are still a little wet looking inside, but this mostly goes away after they cool and are even better the 2nd day. I am also wondering if this could be an elevation issue. Are you at sea level? I am at 3500 ft.
This is a MAJOR point and might be why so many of the rest of us have this recipe fail. High altitude baking is shorter and hotter than the rest of us. If I find the will to try this again, I will try at 300 for 1.5 hours.
This is the 1st time I tryed to make the buns on your site. I read the reviews first, but still decided to try them out. They came out tasting great but they were hollow
Can I sub white wine vinegar(not something I use) also baking powder (due to corn sensitivity) ??
You can definitely use any kind of vinegar you have – apple cider or white vinegar. Do you typically use cream of tartar as a substitute for baking powder? You can use 1/2 teaspoon of cream of tartar plus 1/4 teaspoon baking soda for each teaspoon of baking powder in recipes.
Thank you so much!! Can’t wait to try this recipe! The corn sensitivity is actually my breastfed 6 month old daughter and it’s a new discovery so Im still learning what I can or cannot eat 😣
Were you able to test the temperature in your oven I’m having the same issue as Lynzy. Please advise.
Hi Lori! I just got the oven thermometer in the mail today — so I will test these out tonight making sure the oven is the exact temp. I will send you an update tomorrow!
Hi again, Lori!
I posted a story yesterday afternoon of making the bread rolls. My oven thermometer said my oven was exactly right. I am wondering if elevation makes a difference here? I am in the mountains, 3500 ft. Are you at sea level? Maybe that will help us troubleshoot, because mine turned out perfect as always. Hop on over to my IG account and watch me make them there — @blissfullylowcarb
Oh my hoodness the best tasting roll yet. I tried to cut while hot didn’t work to well but put butter on it and wow how great. Will definitely be making more to freeze.
Yes, they are very soft until they cool! I’ve done that too. I am so glad you loved these as much as I do!
Hi. How much do I reduce the psyllium husk powder? Thanks
I haven’t personally tested it with the powder, but I have been told it’s half the quantity. Let me know if it works for you! Start with half, and if the dough is too wet after stirring for 4 minutes, add another tablespoon.
These were so good, however they were also hallow in the middle. I used 4 tablespoons of powdered psyllium. Maybe that was the problem. They tasted good regardless. Thank you😊
Mine were good tasting but hallow like the previous reply. I am at sea level so not sure how to troubleshoot. I really want these to work. Any thoughts
I am going to try these again today with slightly less water and see if that helps! It’s a bummer they aren’t working as well for you guys as they do for me. If you check out IG, you can see me make them step by step with explanations. I have the story saved as a highlight – @blissfullylowcarb — I will post another story on Facebook today when I make them with less water!
Thank you. I am going to try again today too and maybe shorten the baking time and water. Let’s see what happens.
I have mine in the oven so I will post the story once they come out and I know the results!
I made these…they looked amazing but, they were empty in the inside. Why???
I am going to update the recipe today — I made them with 3/4 cup water instead of a full cup, and they turn out a bit more solid. I think this will solve the problem for you!
Is there anything that can be used in place of the psyllium husks?
I really don’t know Juli! It’s a pretty specific ingredient and omitting it wouldn’t work. My best guess would be to try something like ground chia seeds. In fact, that sounds like a good idea and i might try it myself!
Did you get to try it with the chia seeds?
I haven’t Amber, but it’s on my list — sounds like a really good idea.
I used the powder husk but, I reduced to half of the 5. Would there be a difference in the bread?
The husk powder does not work in this recipe. I have tried it several times and they do not rise and hold well.
Hi and thank you for your lovely recipe. I made my first batch and couldn’t believe how wonderfully easy to make and delicious to eat. However I made a second double batch using exactly the same ingredients, but I mixed each batch up in separate bowls and they all blew up like huge profiteroles and completely hollow inside 😫
I didn’t want to give up so I made another single batch today because I loved them soo much but the same thing happened, Hollow in the centre but I didn’t do anything different to my first successful batch. Soo disappointed! 😫
Can you help as I’m wasting a lot of eggs and ingredients. I’ve decided the process them into breadcrumbs and freeze them to make stuffing for Christmas but I had such great success with my first batch that I’m disappointed as your recipe is the best one I’ve found. Can you help me please?
Can you tell me what I can use all the egg yokes for too please. Thank you for all your hard work developing these recipes but I just don’t want a 3rd failure.
Thanks again Joan
Hi Joan, thanks so much for your comment. This recipe is one that’s always on my mind! I’ve never had them blow up like what you’re describing, but I know there are many of you that have. I have some ideas for what might be causing it, but I still need to experiment. I actually had planned on making some today so I will play around with the ingredients and see what I can find out. I’ll email you with what I learn! For the egg yolks, I’ve never using them recently to make gravy! Instead of adding a starch to thicken your drippings, whisk the egg yolks with a couple tablespoons of water, and then whisk them into warm (not hot) drippings, then slowly heat the gravy to cook the eggs. It’s not as thick as a traditional gravy, but it tastes amazing! I will be publishing this recipe once I make a turkey this month. (I use 1 egg yolk per 1 cup of drippings — and just a warning, we found it does not work with broth, it needs to be fatty drippings, so the fat in the yolk doesn’t separate).
Hi Thanks for the recipe.Mine always turn out great.The first time they were thin.We used them hamburger buns and they were great.This time they were fluffy and I got 8 buns from the recipe and the eggs I use stay in warm water and then I whisk the whites.I always use my mixing machine to take the air out and they are firm placing them on parchment paper.I also use the lower rack in the oven for 60 minutes.They work for me Thanks
One poster said their eggs were room temperature and that made the difference.
Thank you soo much Michelle for your advice and all the hard work you do to help work out the problems and also thank you for the idea about using egg yolks for making gravy. I will certainly be trying that idea to save waste. I have in the past frozen egg yolks to use to glaze bagels 🥯 and it works well but I love the gravy idea. Thank you soo much Michelle. JOAN xx 🤗
Absolutely Joan! I made the rolls again this weekend and used 3/4 cups of water. Mine turned out the same except not as large (I made 5 rolls instead of 6 and they were about the same size). They did turn out more dense — so I am betting this would be a good option for you! Please let me know if it works.
Instead of a keto
Sweetener , could I use coconut sugar?
* not a fan of sweetners*
Thanks for
Any input anyone has to offer.
You can Nancy! I’ve made these with honey in the past.
Made these again for the 3rd time and still delicious! My husband likes them too and even prefers them for his breakfast sandwich. He said they’re like a fluffy English muffin 😄
Wow, thanks for letting me know!
I made the rolls today and mine were beautiful, but hollow inside. What brand of baking powder do you use? I remember Alton Brown speaking about differences in baking powder (single acting vs double acting) on a show several years ago, so I’m wondering if that is a clue to the hollow rolls? They really are tasty! Kathy
How much psyllium husk powder should I use since you recommend I use less?
I’m excited to make these!
Perfect! I am baking the third round of these great buns. I followed the recipe but used whole eggs, why not? 60 minute bake. They turned out perfect!
Thank you for recipe that Works!
Thanks for letting me know. I will be trying that!
I love the recipe and they came out really big but once I cut into them they’re chewy like gum I cook them for the time it says 50 and then I had another 10 minutes but there still chewy can you give me Any pointers of what I can do so they won’t be chewy in the middle or what did I do wrong
also are used psyllium fiber powder I don’t know maybe that was the problem can you help plz thank you
I’m finding that the psyllium powder just doesn’t yield consistent results. These turn out perfect every time I use the whole husks, but I’ve tried different quantities of the powder and they are never quite right. I would say buy the whole husks and everything should be fine! You can pick up a giant container at Whole Foods that will last forever. And I use it in other recipes as well.
Hi there! New to Keto- what would happen if I used powered psyllium husk?
Thanks!
They do not turn out well. I have been testing this using the powder instead, and while they do bake up nice, they have large air bubbles inside and are mostly hollow.
This is the best keto bread I have every made!!!! OMG I will never go without bread again on this diet!!!!! I have made sandwiches, breakfast sausage and egg muffins, hamburgers, and even dipped it in olive oil with Italian seasonings while it’s still warm Mmmmm!!!!!! Thank you soo very much for sharing this recipe you have changed my life!!!
The breakfast sandwich sounds amazing! I need to make another batch and do these again. Thanks for letting me know, Sheila!
I too had hollow rolls. I read the comments before trying it and I’m pretty sure I read it right where you said try using 3/4 c water at sea level, which I did. I followed the recipe exactly, in hopes that all would turn out right. After just 42 minutes my rolls were golden brown on top so I took them out. They were hollow. My oven temp is right, so I have no idea what I did wrong. I want so much for these to turn out, so do you have any other suggestions?
42 minutes is usually not enough time to get a good texture inside. I am experimenting more with these today to try to solve the hollow roll issue. I’ve been trying to figure this out for months and have never had mine turn out hollow, regardless of what I change or try.
This recipe is easy to follow and it taste good as well.
I am glad it worked so well for you Mary!
Good morning . I make these on a regular basis and yes sometimes when I cut them they are somewhat hollow inside but who cares. In days gone bye when I used to eat conventional bread I would always hollow out the inside of a roll or a bagel. This role gives me something to fold in egg into or a burger and it makes me feel normal
I really wish I could solve this one! It seems to be about 50% of people have them turn out like mine, and 50% seem to be getting them hollow inside. I have made SO many trials and mine never turn out hollow, regardless of what I do.
I made these today and they are partially hollow inside. Both sides have filling but they are not very full if that makes sense. Im using a husk powder called konsyl that I find in the pharmacy dept so I am u sure if its whole or powdered? I have a viva brand that is powdered but when I compared the two the konsyl didnt seem as powdery but I still only used 3tbsps because I read where you said start with so many tbsps and if to watery add another tbsp etc but the consistency seemed right with only 3 tbsps. I will try again with less water because after buying powdered husk which turned them purple I bought the konsyl and just dont want to buy whole now of thats what I need. Thank you for the recipe and for all your responses that I was able to read through.
When I say they turned purple i was referring to another recipe for diet dr rolls not yours.
I just made a second batch and used 2 tbsp of psyllium husk fiber powder and 3/4 cup hot water (im in florida) and the inside is so much better! Looks great.
Thanks for sharing your experiences with us, Khrissy! I will definitely try with 2 tablespoons and see if that’s the best recommendation for using the powder.
I love this recipe, super easy to make and tastes great. I started making these for my family members that have IBS because of the high fiber.
Thanks for letting me know, Kat! We adore these too, and even my son who is definitely no gluten free or low carb loves them. He likes them plain — I like them with nut butter or avocado!
I made these last night and they were easy to make and rose beautifully in the oven. I did experience the hollow and chewy insides and and plan to make these again and bake for a little longer. I’d like to have something to spread some butter on! I’ll keep you posted if I have greater success!
Great Kris! Also, I’ve had people say 2 tablespoons of the husk powder is best — but honestly, in my trials, I’ve had a lot better success using the whole husks.
I only had psyllium powder in my cupboard so I made these using the following measurements:
1 c. almond flour
3 T. psyllium powder
1 t. baking powder + a pinch
3 whole eggs
A little less than a full cup of boiling water. 3/4 c. might even be enough.
Everything else according to the recipe. Baked a full hour and they turned out beautifully–no large holes!! I’m at nearly 2000′ elevation.
I made some savory ones using the above recipe and adding 1 T Italian seasoning, 1 t garlic powder, 1/4 c. parmesan and halved the sweetener ( I think you could cut it out completely). I made smaller rolls (9 total) and only baked for 50 min. They did turn out a bit dark because of the parmesan, but they were delicious!! They were definitely over-baked so I’ll try again and just bake for 40-45 min. and see how they turn out.
Thanks for the yummy recipe!!
Love everything you’re doing here — and thanks so much for posting the recipe with husk powder that worked for you!
I am very thankful that you posted this recipe as I have not had any bread in many years. My sister did buy buns like this where she lives but I had nothing in my city.
I just made these buns this afternoon. I haven’t tried them yet but they look a little flat. They were definitely sticky and tough to put on the cookie sheet. They taste pretty good!
I made this today, they are delicious! They will make a great sandwich. I tweeted the recipe just a little. 1/2 the salt and a little more sweeter, also added the hot water before the egg, so the eggs doesn’t get cooked by the hot water. They came out perfect. I made sure my oven was completely up to temp and baked for 55 min. Thank you !
Tried these according to the recipe and turned out great. It’s a keeper. Thanks
Best tasting Keto bread rolls ever!! And so easy…but hollow :-(. I used room temp eggs. Just saw reducing the amount of water so will try that next time. Thank you for this great recipe!!!
Hi,
So, I plotted this recipe in my carb manager app and it’s 1g net carbs per roll!! Pretty excited to give these a go. Thankfully, I don’t crave bread often anymore but with these rolls I can eat a hamburger “old school” style with my family when I make them at home. Thank you for sharing!
Can I get the measurements in gram and cl please
Those measurements are there! You just have to click on the button that says metric for conversions.
My buns came out hollow too. Followed the recipe exactly. Well guess I will use them as pita breads now. I will keep on trying.
If you try again, make sure you’re using a new box of baking soda. Someone told me that made the difference for them!
Deli!
So far it’s looking great!!! I’ll post tomorrow after I try them. I decided at 1am to make these🙄😏. Have no clue how to post my pic🤷🏻♀️🤦🏻♀️😁.
I want to make these but only have powder psyllium husk. What is the amount for this ingredient?
They were beautiful when they came out of the oven. But they were hollow. I read other comments from people who had the same problem. Confused about one thing…someone mentioned baking soda but the recipe says baking powder. Is it supposed to be baking soda? Inwoukdnrwllymlikentonhave these turn out. They smelled so good when they were baking. What a disappointment
I think we have figured out that it’s the type of oven used! These do not work in a convection oven.
This recipe turned out perfectly for me the first time. I did read the comments afterwards and was surprised that so many people had problems with the inside of the bun. If I may, I’d like to suggest something that might help. After putting all of my dry ingredients together, I also put all of the liquids together in a glass bowl and then added the wet to the dry. I was surprise at how fast and perfectly these buns were made.
These are really yummy. However, based on my Carb Manager calculations, each roll should only be 1g of net carbs. Can anyone verify?
Hi Michelle..
Could we use flaxseed meal in place of psyllium husk?
No, psyllium is very unique! There is no substitute.
Has anyone having issues with hollow and/or gooey buns tried this recipe without the eggs? I’ve seen other recipes that use psyllium and no eggs, so I was curious before I attempt this again.
I wouldn’t try these without the egg! It’s a very specific recipe.
I love these. Soft and fluffy but with a crust. I added about 1 tsp of so of yeast just for the flavour, didn’t proof it or anything. I will make again. Egg whites were at room temp.
Ooh, I am definitely going to try a pop of yeast in my next batch! Thanks for sharing.
Hi Michelle, did you try adding yeast to the recipe? I’d love a more yeasty flavour to the rolls but not sure what type to yeast to add.
That sounds good to me too! My guess is if you’d just like the flavor, you could stir in 1 teaspoon to the hot water. The water will kill the yeast so it shouldn’t change the texture o these but leave behind the yeast flavor. If you try it, let me know! Just use regular baker’s yeast. The kind in the little packets you’d use for bread.
Ok, a little update on the yeast trials:
First attempt, adding dried active yeast to the water did very little for the flavour and resulted in dense, dark little buns. For my second attempt I activated the yeast first and the results were similar dark, dense buns which were dry and hard to swallow, but with more yeasty flavour. Third attempt: omitted the baking powder and vinegar, used activated yeast, covered and left the mixture to do its thing for an hour before baking. Results were slightly less dark and dry and did taste a bit yeasty. Overall though, I prefer the lightness of the original recipe.
Hi Priya! Thanks for this. I also love the taste of yeast — I have some ideas for another type of keto bread that we could let rise. I will test it soon 🙂 Check back! Hope you’re having a great week.
Hello,
Your recipe looks good but I think p. husk amount is wrong. The recipe calls 5Tbs but I do not think it would work. I am GF baker and cooking with whole p.husk for 8 years. I did not add that much husk to my recipes. A lot of people having problems maybe just because of that.
I would try the recipe but I probably add 1 Tbsp whole p.husk max. Thank you for the recipe!
No, the problem is not the amount. THe problem is the type of oven used.
Hi,
I made these yesterday and they are delicious but I had the same problem.. hollow in the inside. I used a regular gas oven. I don’t believe that is problem. Will definitely try again and hopefully have better results. Regardless they are delicious.
I’m not sure where I’m going wrong but I’m extremely frustrated with this recipe. I followed it exactly and they keep turning out hollow. I even purchased whole psyllium husk multiple times, including through your link above. I have an electric stove. I live in an area that is approximately 800-900 feet above sea level. I don’t know what else to do at this point. Any help or suggestions would be appreciated.
I really wish I could figure this one out! The only trouble shooting tip I have that you didn’t already mention is to make sure your baking soda is fresh. I have never made them and not had them turn out, so I just don’t know what happens with some peoples.
These are the best ever!!!!!! 4 days later, they were still as fresh as the day I made them. So easy to make. This will be my go to recipe for sandwich buns!
Yay, thank you for that Elaine! They are a great recipe. I wish I could figure out why they don’t turn out perfect for everyone 🙂
I have now made them 3 times both with powdered and whole Psyllium and they were all hollow. Electric oven, no fan. They taste great and I put burgers in them, but I wish they had the filling that should be there.
I am going to keep making these and see if I can find a solution! Sorry they didnt’ work for you.
Thank you for sharing, Michelle =)
I’ve tried something similar in the past, but your version was wonderful!
My slight modifications:
coconut sugar instead of Munkfruit, apple cider vinegar instead of white vinegar, 2 small eggs instead of 3 egg whites, plus added 1 tsp nutritional yeast
Hi I tried this recipe twice yesterday and the came out very hollow, the same as many of you have mentioned. But I thought that’s how they were supposed to be. I also tried them with a different flour and then they were not hollow but I thought it was because of the different flour. But both of them taste really great. I made them with brown rice flour and sorghum flour mixed half and half and sweetened with sugar instead of monk. Thank you for this recipe. I will keep making them, we love them!!
Mine came out good one time other than that they come out hollow on the top. The bottom is bread. I’ve tried cooking them longer nope help l really like these
I just tried this recipe for the first time. I used psyllium husks (not powdered), a gas oven and baked for 55 mins. I live in Arizona and they came out hollow. As others have said, the taste is good, just hollow. Next time I’ll try for the full hour and see if that makes any difference.
I made these yesterday and they came out hollow. I used psyllium husks, eggs were room temp, gas oven @ 350. Not sure why. they taste good but hollow. I am in Arizona, so 1086 ft. I’m going to get new baking powder and see if that changes anything.
I believe this has to do more with how much we are mixing/working the dough rather than the ingredients themselves or amounts. I made the first time with the same result and went through all of the reviews and comments. I recognized that I almost worked the dough to a point where it was keeping form. I have a psyllium tortilla recipe that I work with until it’s less sticky so my thought was that I should mix it more until they puffed up empty. Second time I just mixed for the three minutes til it kept together and tightened up a bit and scooped into heaps with a 1/4 cup and they were perfect at 1 hour.
I am definitely going to experiment with this! Thanks for the tip.
Hi Michelle! I tried your recipe to see if this time the inside wouldn’t come out purple but it did. The taste was good, the outside and inside look and taste good but the bread looks purple inside and out. I’ve tried different recipes and it still comes out that color whenever I make bread with almond flour. Someone told me it was the psyllium husk (I used Anthony’s Psyllium husk) but not sure yet. Wish it would look white inside and out and that the inside wasn’t soo gooey. Thanks for sharing your recipe.
Yes, it’s Anthony’s psyllium husk that makes your bread purple. Now Foods or Whole Foods brand will not! As far as the inside being gooey, it shouldn’t be. This might also be the type of psyllium you are using. Make sure you as using husk, and not husk powder, and also make sure you bake them the full amount of time, even if theya re already browned on the outside.
Why does my buns have big bubbles inside
These turned out PERFECT!!! They rose and did not implode. I did add about 3 T of flaxseed for fiber, but kept all the same. In rolling the balls, they appeared slightly sticky, so I dusted with more almond flour. Will have them will grilled hamburgers tonight!!
I made these and they’re delicious. I did alter it a bit. My mix wasn’t just runny.. it was clumpy and I used my hands to smoosh and mix it. Added a dab more almond flour. Cut the sugar in half and was able to roll these out in my hands. I forgot to flatten them a bit before baking and they turned out like rolls. With butter they’re amazing. If they’re still gooey inside but brown on the outside just cook another 8 or so minutes. I had that problem. Also they’re better after sitting a few hours. They taste like whole grain bread to me
These recipes saved my life during my diet XD. I love my breads. I even found a whole book with recipes that taste awesome and are so easy! http://bit.ly/3iSolpt
I have had the same hollow and gooey insides too. I’m wondering if it’s an elevation problem too. I am at sea level. Do you have a suggestion for modifying the cooking time/temp?
I’m so excited that I think I’ve resolved the hollow gummy problem. Since you mentioned you were at an elevation of 3500 ft, I looked up adjustments for converting to sea level. I changed the baking powder to 1.5 teaspoons and reduced the boiling water to 3/4 cup. I baked at 325 for around 65 minutes. With reducing the liquid, I only got 5 buns but they came out cooked through for the first time!
I am so delighted with how these turned out. I didn’t have white wine vinegar nor sea salt so substituted rice vinegar and garlic salt. I cooked them in my toaster oven for 50 minutes. They were still a little doughy inside so I cooked them for ten more minutes. They were delicious right out of the oven but were less moist as they cooled. This is the best keto bread I’ve made so far.
Why do they come so dark whenever I do them?
Made these for first time yesterday, and same as others looked ok from the outside, but inside all the top was hollow, and I used fresh ingredients, and followed the recipe to the letter. So, I don’t know why all these people including myself have had the same issue, but not you apparently. We can’t all be wrong surely, so why is this happening?
Has anyone tried baking these into a small loaf or other form?
Could I replace the egg with flax seed and water?
I have made these yesterday and it came out perfect. I didn’t change a single bit. Do not slice the bread while it’s hot, wait until it sets to warm to room temp. I’ll be making these again today and thought of writing a comment since it has a lot of bad reviews.
Thanks Maggie! I have experimented with so many factors to try to get them to come out hollow, and mine turn out perfect no matter what I change. I really don’t know why that happens to so many people, but I am starting to think it’s the brand of psyllium or possibly the type of vinegar used.
I wish I could upload a picture but… mine were literally like an empty roll with a bit of goo on the bottom half…. I’m SO confused rn….I read all the comments, don’t have a convect oven,, and am soooooo disappointed! 😭😭😭 the top crust does taste good for what it’s worth
Those are the best buns “ever”.. my picky-eater” nephew loved them as well. The keto buns have become a staple in our home.
Thank you Mildred! I adore them also.
I just made this recipe for the 1st time. 10 days into my Keto lifestyle change & I was craving bread. They looked amazing (pictures) and while baking (everything: dough, spooning onto pan, baking in oven) looked like pics in recipe but was totally disappointed to find out they were hallow when I cut into them… just as many people had commented. I did cook longer (63 min) based on a few comments I read prior to baking. I do have a convention oven but did not use that option when baking. I used psyllium husk powder and cut amount in half based on conversion I found on internet. And I poured boiling water into recipe all at once. Just was reading more reviews that suggested possibly gradually adding boiling water. I ended up using the hallow rolls like pita pockets (cutting vertically). The taste is amazing… just disappointed the rolls were hallow! I will try this recipe again making some changes based on other people’s reviews.
I have made 3 attempts to master this roll. Each time they turned out hallow. I don’t think it has anything to do with the stove. They look good on the picture but hollow and gooey as finished. So disappointed.
I have made these three times, and they have turned out perfect every time. They are so simple and so good!
Are you using blanched almond flour? Or almond meal?
it’s a blanched almond flour. My guess is almond meal would work also and make them more like a whole grain style roll. If you try it, let me know!
So easy to make. They turned out great. Kept them 1h and 10 min because they were still wet when i check after an hour but could be my lazy oven 🙂
Mine looks like your picture but there is nothing inside but air. It’s hollow. New baking powder. Any ideas?
I will definitely experiment with this soon! I have tested so many things and never gotten mine to be hollow, no matter what I do — but I know a lot of people have this issue. I am thinking it might be the brand of psyllium husk, so that’s my next test. I will let you know if I get this sorted!
Hi,
I prefer this bread to fat head dough, as I have made these buns(in a convection oven) and were perfect for burgers. The hollowness was great for toppings!
Has anyone tried to make personal pan pizzas with this dough?
I am going to try this today.
Yay Chuck! So glad to hear that. Do you mind telling me what brand of psyllium you use? I am still trying to figure out what makes them turn out hollow for people – nothing I have tried has ever resulted in hollow buns so I am now wondering if it’s the brand of husks.
Just put these in the oven. Used 1 1/2 cups of almond flour oer reviews, 2.5 T of powered husk, and put egg whites in last. Looked like the video, hoping these turn out. Thank you for the recipe!!
Just tried this recipe and it turned out perfect, I did not use any sweetner and I used apple cider vinager. my oven is an electric fan assisted, I baked for 45 mins at 180’C.
Thanks for a great recipe!!
Thanks for letting me know! Sounds awesome.
Mine were coming out hollow. Cut the water down to 3/4 cups. Perfect!
I am thinking that at high altitudes you can use a whole cup of water but sea level less? Just a guess.
Interesting guess — I am at 3500 ft. so that’s pretty mid road altitude. I will try them at sea level and see what my results are! Thanks for letting us know.
I just tried this recipe and mine turned out dark brown inside and out. I wonder if it was because I used monk fruit sweetener with erythritol. None of the ingredients were darker than beige.
The gummy texture inside can be improved by cutting it in half and toasting the inside.
It’s the type of psyillium husk you use! Some brands work brilliantly and some turn purple or really dark. I will test out my favorite brands and add them to this recipe soon!