Psyllium Husk Keto Rolls: Soft, Simple, & Guilt-Free
Say goodbye to dry, flavorless keto rolls and hello to these fluffy psyllium husk beauties.
With a little magic from psyllium husk powder, these rolls have that satisfying chew and tender crumb you didn’t think keto could deliver.
Make a batch, toast a few, and suddenly even your low-carb meals feel indulgent.
This Psyllium Husk Keto Rolls—fluffy, slightly nutty, and basically your new bread obsession. Seriously, once you try these, you might just forget regular rolls exist.
Psyllium Husk Keto Rolls Recipe
Ingredients
- 1 ½ cups almond flour blanched for smoothness
- 2 tbsp coconut flour helps structure
- 2 tbsp psyllium husk powder the secret to fluffiness
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ¼ cup melted butter or coconut oil
- ½ cup warm water
- 1 tsp apple cider vinegar
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Mix Dry Ingredients: Combine almond flour, coconut flour, psyllium husk, baking powder, and salt in a bowl.
- Mix Wet Ingredients: In another bowl, whisk eggs, melted butter, warm water, and apple cider vinegar until smooth.
- Combine & Rest: Add dry ingredients to wet, stir until a dough forms. Let it rest 5 minutes—psyllium husk does its magic and thickens the dough.
- Shape Rolls: Divide dough into 6–8 portions and shape into rolls. Place them on the prepared tray. Optional: sprinkle seeds on top.
- Bake: Bake for 25–30 minutes or until golden and firm.
- Cool: Let the rolls cool slightly before slicing. They hold together better once they’ve rested a bit.
- How to Serve
Why This Recipe is Awesome
Let’s be honest: keto bread can be a hit-or-miss. Sometimes it’s brick-like, other times it’s gummy. Not these rolls. Here’s why:
- Fluffy and light—not a dense hockey puck in sight.
- Low-carb magic—keep your macros happy without sacrificing taste.
- Ridiculously simple—mix, shape, bake, done.
- Versatile—perfect for sandwiches, sliders, or just smothered in butter straight out of the oven.
Honestly, it’s idiot-proof. Even if you’ve never baked, these rolls will make you look like a pro.
Ingredients You’ll Need
- 1 ½ cups almond flour (blanched for smoothness)
- 2 tbsp coconut flour (helps structure)
- 2 tbsp psyllium husk powder (the secret to fluffiness)
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ¼ cup melted butter (or coconut oil)
- ½ cup warm water
- 1 tsp apple cider vinegar
Optional: sesame or poppy seeds for topping—because fancy.
Step-by-Step Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Mix Dry Ingredients: Combine almond flour, coconut flour, psyllium husk, baking powder, and salt in a bowl.
- Mix Wet Ingredients: In another bowl, whisk eggs, melted butter, warm water, and apple cider vinegar until smooth.
- Combine & Rest: Add dry ingredients to wet, stir until a dough forms. Let it rest 5 minutes—psyllium husk does its magic and thickens the dough.
- Shape Rolls: Divide dough into 6–8 portions and shape into rolls. Place them on the prepared tray. Optional: sprinkle seeds on top.
- Bake: Bake for 25–30 minutes or until golden and firm.
- Cool: Let the rolls cool slightly before slicing. They hold together better once they’ve rested a bit.
How to Serve
These rolls are super versatile:
- Classic sandwich: Fill with turkey, cheese, or your favorite keto-friendly toppings.
- Breakfast rolls: Toast and top with butter or cream cheese.
- Snack straight out of the oven: Honestly, who can resist warm keto bread?
Pro tip: Store leftovers in an airtight container in the fridge for up to a week or freeze slices for later.
Just toast them when needed.
Nutrition Facts (per roll, approx.)
- Calories: 150
- Fat: 12g
- Carbohydrates: 3g (net carbs: 2g)
- Protein: 6g
- Fiber: 1g
Low-carb, high-fat, and super satisfying. Honestly, this is the keto bread you’ve been waiting for.
Common Mistakes to Avoid
- Skipping the resting step: Psyllium husk needs a few minutes to thicken the dough. Don’t rush it.
- Overmixing: Gentle folding only. Overmixing = tough rolls.
- Wrong water temperature: Too hot or too cold can mess with texture. Warm is perfect.
- Skipping toppings: Seeds are optional, but they make these rolls look as good as they taste.
Alternatives & Substitutions
- Butter swap: Coconut oil or ghee works perfectly.
- Milk swap: Unsweetened almond milk can replace water if you want a slightly richer dough.
- Flour variations: You can skip coconut flour, but rolls will be denser.
- Flavoring: Add herbs, garlic powder, or grated cheese for a savory twist.
Final Thoughts
These Psyllium Husk Keto Rolls are soft, flavorful, and low-carb.
Perfect for sandwiches, sliders, or snacking straight from the oven.
They’re simple enough for beginners but impressive enough to make anyone think you’re a baking pro.
Now go ahead—make a batch and impress yourself. You’ve earned it.
FAQ (Frequently Asked Questions)
Q1: Can I make these rolls dairy-free?
Yes! Swap butter for coconut oil and you’re all set.
Q2: How should I store them?
In an airtight container in the fridge for up to a week, or freeze slices for later.
Q3: Can I make these without psyllium husk?
Not recommended. Psyllium husk is key to the fluffiness and structure.
Q4: Can I double the recipe?
Absolutely, just use two baking trays and adjust baking time slightly.
Q5: Can I add seeds or nuts inside the dough?
Sure! Chopped nuts, sesame, or flax seeds all work. Just don’t go overboard or it’ll affect the texture.
Q6: Why are my rolls dense?
Likely overmixing or skipping the resting step for psyllium husk. Patience is key.
Q7: Can I use other flours?
Almond flour is best here. Coconut flour can replace part, but regular flour will ruin the keto aspect.
