These Paleo Low Carb Sandwich Bread Rolls (Keto Buns) have great flavor (not at all eggy!) and bready texture, which makes them the perfect vehicle for a burger or deli meat and cheese sandwich.
There’s no need to go the entire summer using lettuce as a “bun” for your burger just to stay keto! This recipe for Paleo Low Carb Sandwich Bread Rolls (Keto Buns) is great for making into deli meat and cheese sandwiches, for burgers, or for making grilled cheese or English muffin-style pizzas under the broiler.
I’ve been on the quest to develop the perfect keto bun for quite some time now, and it’s not a mission I took lightly. I played around with just about any and every combination of keto “flours” you can imagine. In hopes of simplifying this recipe I omitted the almond flour, but I found that the flavor was funky and the texture was even worse. The inside of the buns literally looked as if someone had tried to bake slime. Also, I experimented with a recipe that didn’t use coconut flour, but I found that the flavor of almond was too strong.
The flavor of these Paleo Low Carb Sandwich Bread Rolls (Keto Buns) is very balanced. They’re not too almond-y and yet not cardboard-like (which is an issue I’ve found psyllium husk powder can sometimes cause!). Overall, these rolls are fairly mild-flavored with good bread-like texture, and are great for just about anything you’d use bread for.
What to Use Psyllium Husk For
In many different cultures around the world, psyllium husk is used both medicinally and in cooking. Medicinally, psyllium husk is used to treat constipation (read more on WebMD).
Psyllium husk functions as a binder in baking. In gluten-free baking, it helps baked goods stay together without crumbling apart.
Tips on How to Avoid the Eggy Flavor in Keto Bread
Eggs help give baked goods structure, which is especially necessary in gluten-free baking because of the absence of gluten for structure. As a result, a lot of keto bread recipes that I’ve experimented with have had an unpleasant overly eggy flavor. In this recipe for Paleo Low Carb Sandwich Bread Rolls (Keto Buns), I do a few things to minimize the egg flavor:
- First, make sure you’re not using too many eggs. This recipe only requires two egg whites (and no yolks), which is much less than a lot of keto bread recipes out there. In addition to egg whites, I also use a bit of beef gelatin (which you can’t taste) to achieve the right bready texture.
- Additionally, other ingredients can help mask the flavor of egg. Vinegar and ghee help improve the flavor, and I think help cover the flavor of egg.
- Finally, cooking these buns long enough helps reduce the risk of eggy flavor.
Ingredients in these Paleo Low Carb Sandwich Bread Rolls (Keto Buns)
It can be hard to find reliable brands when baking because there is a surprisingly large amount of variation in quality; here’s what I find works well:
- Almond flour
- Coconut flour
- Psyllium husk powder
- Sea salt
- Baking powder
- Beef gelatin
- Apple cider vinegar
- Grass-fed ghee or organic coconut oil
- Sesame seeds
More Delicious Low Carb and Keto Bread Inspiration:
- Keto Zucchini Walnut Spice Bread from The Keto Queens
- Easy Low Carb Almond Flour Bread from Wholesome Yum
- Low Carb Cloud Bread Loaf from Sugar Free Mom
- Keto Soft and Fluffy Sandwich Bread from gnom-gnom
- Cauliflower Crust Garlic Breadsticks from An Edible Mosaic
Paleo Low Carb Sandwich Rolls (Keto Buns)
- 1/2 cup almond flour
- 3 tablespoons coconut flour
- 1/2 tablespoon psyllium husk powder
- 1/4 + 1/8 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1 teaspoon beef gelatin dissolved in 1 1/2 tablespoons boiling water
- 1/4 cup egg whites about 2 large
- 1/2 tablespoon apple cider vinegar
- 3 drops liquid stevia
- 1 1/2 tablespoons clarified butter melted (or coconut oil, but the flavor will be more coconutty)
- 3 tablespoons boiling water
- 1 teaspoon sesame seeds for topping (optional)
Preheat the oven to 350F; line a baking sheet with parchment paper or a silpat liner.
Whisk together the almond flour, coconut flour, psyllium husk powder, salt, and baking powder in a large bowl.
Stir together the dissolved beef gelatin, egg whites, vinegar, and stevia in a small bowl.
Add the egg white mixture, melted ghee, and boiling water to the dry ingredients, and beat with a handheld electric mixer until it forms a dough.
Let the dough rest 3 minutes, and then divide it into 4 equal portions. Roll each into a ball (dampen your hands slightly with water to help prevent the dough from sticking to you; don't use oil or your bread may brown too much). Arrange the balls on the prepared baking sheet. Sprinkle the sesame seeds on top.
Bake until the rolls are golden on the bottom and have formed a hard outer crust, about 25 to 30 minutes. Like a loaf of regular bread, these buns should sound hollow when you tap the bottom.
Net Carbs: 3g per bun
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