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Perfect for the holiday table or sandwiches, fitting with butter and jam, Keto Vegan Bread Rolls are a great egg-free, dairy-free roll for all your bread needs. Soft, tender and moist, these Bread Rolls are low carb, grain and gluten-free, with the right dough texture we all look for in good bread recipes.
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Ingredients in Keto Vegan Bread Rolls
In our family, we have a lot of dietary needs. Having Keto Vegan Bread Rolls means everyone in our family can enjoy the same bread at dinner or a holiday meal. This year, we’ll be making these for our holiday table because they’re dairy-free, egg-free and use flours we can all have.
FLOURS — This recipe uses coconut flour and nut or seed flour. Most of you will choose to use blanched almond flour, but if you’re nut-free or don’t eat a lot of almonds, you can also use a seed flour. For alternative nut flours, such as your own sprouted nut flour, great low carb options are pecan, walnut or macadamia. For a great seed option, I recommend pine nuts.
OTHER DRY INGREDIENTS — With the two flours, we stir in psyllium husk powder (which adds a nice stretchy and tender quality to breads, like gluten would) and flax seed meal. Also — sea salt and baking soda.
WET INGREDIENTS — The wet ingredients in Keto Vegan Bread Rolls are water, olive oil and apple cider vinegar.
How to make Keto Vegan Bread Rolls
These rolls come together very simply. You’ll stir together the dry ingredients and then use an electric mixer to blend in the wet ingredients. You may also mix the recipe by hand.
After mixing, scoop the dough together in your mixing bowl, so it’s a big dough ball. Let this rest for 10 minutes, during which time the psyllium absorbs the water in the recipe.
Dump the dough onto a cutting board or lined cookie sheet and use a knife to cut it in pie-shaped equal portions. Roll these in your palms to make round rolls.
Arrange the rolls on a parchment lined baking sheet. You can place the rolls pretty close to each other (1″ or less) if you want them to bake together; otherwise space them about 2″ apart.
Brush the tops with your choice:
- olive oil
- water and a sprinkling of seeds
- water and a sprinkling of dried garlic or onion (my family loves this version)
- (non-vegan) egg yolks + water
… and bake. (Directions given in the recipe below for finishes. You can use a pastry brush or just your fingers for wetting the tops of each roll.)
Finishing the crust with various toppings creates different effects. I like water + seeds/spices or the egg yolk effect the best for this bread, depending on your diet. No finish creates a dull finish, so I recommend it.
The photo above shows the water + seeds/spices option. And the photo below shows the egg yolk option.
Serving suggestions for Keto Vegan Rolls
I created this recipe right before the fall and winter holidays. So I do have Keto Vegan Bread Rolls in mind as a side dish for the holiday table. In that setting, dinner rolls are a classic feast item to serve with butter and jam.
These rolls are also great any day of the year — for breakfasts, lunches, snacks or dinners.
For meals — Serve with veggie-foods, like avocado, cucumbers, hummus, nut butters or tahini. For non-vegan: Serve with meats, smoked salmon and various cheeses.
How to store Keto Vegan Bread Rolls
Keto Vegan Bread Rolls can be kept on the counter over night. Just wrap them well in a sealed container.
You can also make these rolls ahead of time and freeze them: Wrap well, and freeze for up to 3 months. To defrost, keep them sealed and leave out at room temperature — overnight or for several hours.
To warm rolls, place in a warm, preheated oven for about 10 minutes. 300 degrees Fahrenheit is a good warming temperature. You can also sprinkle or drizzle rolls with water before reheating, to ensure soft, moist rolls that don’t get dried out.
Keto Vegan Bread Rolls (with nut-free option)
Equipment
- oven
- electric mixer (optional)
Ingredients
- 1-⅔ cup filtered water
- 1 cup minus 1 Tablespoon coconut flour measure 1 cup coconut flour into a small bowl, then remove 1 Tablespoon
- ½ cup blanched almond flour or other nut or seed flour of choice (for nut-free, process pine nuts in a coffee grinder or food processor)
- ¼ cup + 1 Tablespoon psyllium husk whole (<-- The one I link to says it's a fine powder, but it's actually flaky and works well.)
- 2 tablespoons olive oil
- 1 Tablespoon flax seed meal
- 1 Tablespoon granulated sweetener
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda sifted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.Line a baking sheet with parchment paper. Set aside.
- In large bowl, stir together dry ingredients. Add wet ingredients. Use electric mixer to combine ingredients, until just mixed. Use a spatula or your hand to form into a ball. Allow to rest for 10 minutes.
- Dump dough onto prepared baking sheet or work surface. Cut the dough into 6 even sections. Form into 6 balls. Place on prepared baking sheet. (If desired, brush with water and sprinkle with seeds of choice OR for non-vegan, brush with 1 egg yolk mixed with 1 Tablespoon water for a golden finish.)
- Bake for about 30 minutes, until browned on the bottom, golden on top and light (if you pick one up).
Nutrition
Enjoy more Keto Vegan recipes:
More rolls:
- Best Easy AIP Bread Recipe (great as rolls, egg-free, nut-free)
Jean Choi says
So fluffy and delicious! It’s hard to find grain free rolls with a great texture and these are perfect.
Megan says
Hi Jean, I’m so happy you enjoyed the recipe! Thank you for commenting!
tina says
Yum! This is so good and just in time for Thanksgiving!
Kelly says
There’s nothing better than a warm and fluffy roll! These will be a hit on the Thanksgiving table!
ChihYu says
I’m tasting these delicious rolls with jam and butter! So beautiful on the dinner table or for a special treat!
Stacey Crawford says
It is so hard to find egg-free, dairy-free rolls. These look amazing & soft too!
Megan says
Great, Stacey, thank you and so glad the vegan aspect of these rolls is helpful! 🙂
Donny says
I have all these ingredients so I might have to make these tonight!
Deborah Jean says
OMG, I loved these. Made them last weekend for a gathering of hungry vegans and they all loved them too.
Megan says
Great, Deborah!! Thanks so much for commenting, and I’m happy to hear your vegan eaters loved the rolls! 🙂
Chee Hui says
Hi! I just saw your recipe and would like to try it out. Does it work without the granulated sweetener?
Megan says
Hi Chee, good question. I haven’t done it. Usually pulling out a small amount of sweetener does affect the texture and flavor to some degree, but may still be acceptable.
Debi says
I’d really like to try these. Would you happen to know if this is GAPS compliant? I’m not sure of the flax seed 🤷🏻♀️
Thanks in advance!
Megan says
Hi Debi, flax is allowed on the full GAPS diet, but unfortunately psyllium husk powder is not. So this recipe is out for now. You can find some GAPS diet breads on this page, though, if that’s helpful: https://eatbeautiful.net/?s=gaps+bread 🙂
Debi says
Thank you Megan!! This has been super helpful! ☺️
Megan says
My pleasure, Debi, and I’m so glad! 🙂
Dimple says
Hi
These rolls look amazing, can’t wait to make them. I was going to make burger buns with the dough instead of smaller rolls. Do you think that would work with adjusting the bake time or something?
Thanks so much
Megan says
Hi Dimple, yes, you can do that, should work great and fine. The bake time will be very similar, depending on their size, because the rolls’ and buns’ height and thickness will be similar. We’d love to hear how they turn out for you.
Dimple says
Hi Megan,
Thanks for your reply. I made 5 burger buns(not too big) but it still didn’t cook through in center. They look brown and well done on the outside and yummy but inside is totally uncooked. I baked them much longer but no luck. I used exact measurements and 1 plus 2/3 cups water.
When I was kneeding the dough with hands, I also felt the dough was very sticky and not that thick. I rested it for 15-20 minutes but it was still thin consistency.
What did I do wrong?
Megan says
Hi Dimple, so sorry. What brand of psyllium did you use?, and psyllium whole or powder?
Dimple says
I used whole psyllium husks(not powder). Not sure about the brand but I had bought it from bulk barn quite some while ago.
Could that be the reason that they might not be too fresh and have been sitting in my pantry for a while?
However, i hate the puter parts that were baked properly and these were great with some butter 🙂
Thank you
Megan says
I definitely think it’s the psyllium, as that’s the “magic” ingredient that allows the inside to work so well, despite being egg-free. I’m not sure how freshness would factor in, but certainly the brands vary a lot, unfortunately. The one I link to in the recipes is the only one I know works for sure. I’m glad you were able to enjoy the outer parts and so sorry you lost the middles. I’ll emphasize the brand even more in the ingredients for future readers. It’s a shame they vary so much. Thanks for sharing your results!
Lauren says
Can we swap the whole psyllium husk for psyllium husk powder? If so, what would be the measurement? I really want to make these but only have the powder! Thank you!
Megan says
Hi Lauren, I’m sorry, no. I would buy the whole, so you have both for different recipes.
Michelle Caporali says
Has anyone tried this without the sweetener or with a sugar substitute? I need a diabetic friendly recipe. Thanks!
Sketo says
I don’t put sweetener in mine. I often add no sweeterner, but I have tried pure monkfruit powder (Julian’s Bakery) , like 1/16 teaspoon. I also sometimes use chicory root inulin powder, 1 T.
SKeto says
I’ve been using this recipe for several years – so thank you! It is invaluable!
I don’t usually use almond flour. Instead I use pecan meal or ground sprouted pumpkin seeds. I grind the pumpkin seeds in my Vitamix dry container. There are a few little bits of pumpkin seed left, but it doesn’t bother us. It can be sifted through a mesh strainer if you want to take out the little bits of seed the remain unground.
We’ve tried sunflower seed meal – but it turns green, even though it tastes fine. Hazelnut meal was not good.
Megan says
Hi SKeto, thanks for sharing that! So great to hear. I, too, have tried the sunflower seed meal and don’t like the green “twist”. So glad the recipe is tried and true and to continues to be great over the years for you! 🙂
Kyme says
Could I omit the psyllium husk powder?
Megan says
Hi Kyme, no, that’s the most important ingredient. It works in place of eggs.
Kelly says
Holy moly these are good. I’ve had this recipe pinned for a bit and finally made it needing to use up some coconut flour and I’m sad I haven’t been making it sooner!! I had a packet of yeast to use up as well, so I proofed it in the 1 2/3 cup water called for warmed to 110 degrees with a bit of honey (so I left out the baking soda), but otherwise followed everything precisely. I made these for my bread-loving fiance which is why I added the yeast for an even more “authentic” bread flavor. 10/10 will make on repeat.
Megan says
Sounds amazing, Kelly, thanks for sharing what you did! So happy you enjoyed!
Annella says
Hello, Megan – my deepest condolences to you and your family for the passing of your mother. May the Lord bring you comfort and peace during this difficult time!
On another note, I just love your website and have found myself coming back to it over the years for various family members’ different dietary needs. Now I am back for myself. I have to omit flax for a while so I’m going to attempt this recipe with chia. Have you any suggestions or tips with that change in mind?
Megan says
Thank you, Annella, for your kind words. They are so appreciated. 🙂 I am also so glad that the blog has been here for you for various needs over the years; that’s beautiful to me. So for this recipe, I’m not sure. It’s been a minute since I’ve made the recipe. You’re right that the two seeds usually behave interchangeably in recipes, so I hope you have good success! I’d love to hear how it goes.
Annella says
Well, I gave it a go and made the buns with ground chia seeds and shaped them half as big just in case they were too chewy/moist, and I’d say that was a good call. I think I baked them about 45 minutes and they were still quite moist. They looked almost like thick cookies with a crackled surface and were too dense for my liking. The chia seeds also imparted an unusual flavor that I can only describe as slightly fishy. My husband said the buns reminded him of fish fry batter even. I wonder if I could play around with the ratio of psyllium/chia and possibly add something else to make them lighter in flavor and texture. Some of the flours I have on hand to play around with include cassava, sorghum, almond, amaranth, chickpea, potato starch, and Bob’s Red Mill gluten free 1 for 1. Any suggestions for my next experiment, Megan?
Megan says
Oh man, Annella, sorry for you guys! No, I would not suggest anything else. You have gotten your taste for how hard it is to create egg free bread recipes. I would experiment if you enjoy it, but otherwise, it is very hard to create bread recipes that work with restrictions and unique ingredients. Cheers. 🙂
A says
Is it possible to use soaked basil seeds instead of flax?
Megan says
I can’t be sure in this recipe. I have a hunch that the rolls won’t turn out as well.