When you think of a low-carb, ketogenic eating plan you could be forgiven for thinking that bread rolls would be totally off the menu, but it is possible with a little bit of creative ingredient work and trial and error to have a really functional, low-carb bread substitute which fits your macros. The beauty of this recipe is that it’s also gluten-free which makes it suitable for a range of dietary requirements. It works so well because it’s really neutral and can be customised in a number of ways.
When you start mixing, the dough might look a bit too “wet” and it’s tempting to add more of this and that to make it firm up, but persevere with the mixing and it usually comes together. The dough is a little wetter than traditional bread dough, so don’t panic if you get a “dollop” of dough on the tray rather than a more cohesive blob!
Here’s the recipe:
- 120g finely ground almonds
- 6 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 teaspoons apple cider vinegar
- 300ml boiling water
- 3 egg whites
- 2 teaspoons sesame seeds
- Preheat the oven to 175°C and cover a baking tray with parchment paper
- Mix all of the dry ingredients in a bowl
- Add the vinegar and egg whites to the dry ingredients, followed by the boiling water and whisk with an electric hand mixer
- Whisk for at least a minute until the dough starts to look firmer and pull away from the sides of the bowl cleanly
- Add a tiny bit of oil to your hands and pull the dough out in handfuls (1/8 of the mixture at a time) and place in even spaces on the parchment
- Sprinkle with sesame seeds
- Bake for 50 minutes on the lower shelf of the oven. They'll look brown quite quickly but don't be tempted to take them out too early as the dough needs to "dry" all the way through to the middle
- When ready, the rolls will sound hollow if you tap the bottom
One of my favourite things about this recipe is that you can change it up to whatever you need – make the rolls long for hotdogs, sub out the sesame seeds and add poppy seeds or sea salt, add a little cheese on top halfway through baking – the possibilities are endless! I’m also planning to try to see if there’s a way I can add some sweetness and make it more like a bun, but that’s a post for another day!
We had ours with beef burgers and they were such a good substitute for a normal burger bun. We’re also planning to use them in lunchboxes next week, so I’ll be making a batch and seeing how they freeze for longer-term use. Do let me know if you give this a try, I’d love to hear what you think.
Buy Psyllium Husk Powder by clicking on this link (affiliate link)