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
Health Uses
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).
Baking Uses
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
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Paleo Low Carb Sandwich Rolls (Keto Buns)
Ingredients
- 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)
Instructions
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Preheat the oven to 350F; line a baking sheet with parchment paper or a silpat liner.
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Whisk together the almond flour, coconut flour, psyllium husk powder, salt, and baking powder in a large bowl.
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Stir together the dissolved beef gelatin, egg whites, vinegar, and stevia in a small bowl.
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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.
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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.
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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.
Recipe Notes
Net Carbs: 3g per bun
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Karina says
November 14, 2018 at 3:19 pmAre these freezable? Could I make a lot at one time and freeze them to eat when needed?
Faith says
November 22, 2018 at 8:07 amKarina, Yes, these rolls freeze well! I wrap them individually in parchment paper and store them in a ziplock bag in the freezer. When I want to eat them, I let them thaw to room temperature and then reheat the roll briefly in a 350F oven (about 5 minutes). Hope you enjoy them if you give them a try!
Susan Roberson says
December 11, 2018 at 7:00 amWhat is the nutrition info on these? How many carbs in each?
Faith says
December 15, 2018 at 7:39 pmSusan, Each bun has 7g total carbs and 4g fiber, so 3g net carbs per bun.
Mansi says
January 8, 2019 at 5:11 pmI don’t eat meat so can I substitute the beef gelatin with something vegetarian or vegan ingredient?
Faith says
February 14, 2019 at 9:03 amMansi, Xanthan gum may work (I try to avoid it because it causes me tummy troubles, but a lot of people frequently use it for improved texture in keto and gluten free baking). Another possibility is flaxseed meal, or a slightly increased amount of psyllium husk powder. If you decide to play with the recipe, please let me know how it goes!
Mon says
January 18, 2019 at 5:05 amHi do you have suggestion on substitutes for the beef gelatine? Like xanthan gum ?
Faith says
February 14, 2019 at 9:02 amMon, Yes, xanthan gum may work (I try to avoid it because it causes me tummy troubles, but a lot of people frequently use it for improved texture in keto and gluten free baking). Another possibility is flaxseed meal, or a slightly increased amount of psyllium husk powder. If you decide to play with the recipe, please let me know how it goes!
Marcella says
January 26, 2019 at 6:19 amCould I make this in a loaf pan instead of buns?
Faith says
January 26, 2019 at 9:34 amMarcella, I converted this to a loaf recipe for my other website, The Keto Queens. Here’s the recipe: https://theketoqueens.com/keto-bread/ Hope you enjoy it if you give it a try!
Marcella says
January 26, 2019 at 11:50 pmThank you… You are the best. 🤗
Faith says
January 28, 2019 at 8:00 amMy pleasure, marcella! Awww, you’re so sweet!! xoxo
Shelby says
March 28, 2019 at 7:45 pmThis roll looks amazing and I have everything I need to make them! I have been making several different recipes for Keto bread lately because hubby and I both are following the diet. He really misses the bread. The last roll I made had a little stevia in it also (french vanilla!) and it really made a difference. I’m looking forward to this recipe. They look so light (are they?)
Faith says
March 29, 2019 at 8:13 amShelby, Thank you so much, I hope you and your hubby enjoy the recipe! This is the best cinnamon roll recipe I’ve developed so far (and I’ve been experimenting with it for years, lol!). Almond flour baked goods will never be as light and fluffy as wheat baked goods because of the density of almond flour, but I am thrilled at how light and fluffy these keto cinnamon rolls turned out.
Sherry says
April 2, 2019 at 12:01 pmFaith,
I plan to try these rolls this weekend. Can I use the packets of Stevia instead of the liquid and if so would i need just one packet? I don’t want them too sweet.
Faith says
April 2, 2019 at 1:41 pmSherry, In this recipe the liquid stevia (in conjunction with the vinegar) is used to create a balanced flavor profile, not really for sweetness. I wouldn’t recommend using stevia packets because they normally contain a blend of sweeteners (such as stevia + erythritol). I wouldn’t recommend using erythritol here because of the potential “cooling effect” it can have. If I didn’t have liquid stevia available, personally I would probably use 1/4 teaspoon coconut sugar instead. But if the stevia blend packets are what’s available, I would say just use a pinch of it. The end result definitely shouldn’t taste sweet. I hope this helps, and I hope you enjoy the rolls!
Candis says
April 2, 2019 at 1:49 pmWhat if you only have granulated artificial sugar like Lakanto? Could that still work? Dying to have something bread like :)
Faith says
April 2, 2019 at 2:56 pmCandis, If you want to use Lakanto instead of the liquid stevia, I would suggest about 1/8 teaspoon because you don’t want the end result to taste sweet. Let me know how it goes if you give it a try! :)