I have been on a bit of a journey with Keto… it started way back in 2009 and I have been on and off since then, but I have really been following this way of eating solidly since my Husband jumped on the band wagon about 6 weeks before we got married. He is doing it for health and it has been amazing for his mental health.
Everyone’s weight loss/health journey is different and I am in no way an expert, but I have been battling with my weigh my whole life. So it is important that you always seek advice before changing your diet, but I have found that a LCHF/Keto lifestyle has major benefits for me. I have more energy, my body and joints don’t ache and my brain seems to be able to function better. I am still over weight, but feel healthier than I have ever been! My next goal is to get walking again. (obviously after I recover from my second foot operation)
One of the things I really miss on Keto is BREAD. These Keto Bread Rolls have been my saving grace and I make them every week and have one a day as they help keep me “regular” and everything moving.
I recently found out that I was having an inflammatory reaction to cows milk and egg, so I was almost ready to launch a whole heap of my recipes, but now have to go back and figure our a way to make them without dairy and egg. The dairy isn’t so much a problem as my husband has always done dairy free keto, but the egg has been a very difficult transition for me. However the difference for me in being off egg and dairy with Keto is so significant that I just can’t dismiss it. SO… instead of these using 6 egg whites I have perfected using chia seeds, I’m so glad because I think they are even better and lighter with the chia seeds.
I have been taking NEXIUM for over 11 years as my reflux is bad most days. Since coming off the egg and dairy I am down to one a week and hope to get off them soon as my body continues to de inflame.
I hope you enjoy this recipe, they are light and fluffy and are a great alternative to a soft bread roll. I often make 2 – 3 batches at a time and keep them in the freezer or they keep in the fridge for about a week. All you need to do is, get your roll out about 30 mins before using, when defrosted cut them in half and pop them in the oven or the toaster to crisp up or just have them soft, your choice!
This recipes is based on a few that are around. Super Soft Paelo Bread Rolls – found on the recipe community and Grain free, Gluten Free Bread Rolls – found on the cookidoo. I have a multi grain one that will be coming soon.
Please click on and Like to my you video (coming soon) so you can watch me make them in real time. Here is the link to my Facebook page. I have done a few “lives” making these rolls, just search Keto bread rolls and they will come up.
Keto Bread Rolls
400g whole almonds or blanched if you prefer
70g psyllium husks
30g baking powder
¼ teaspoon bi-carb soda
50g chia seeds
750g boiling water
75g apple cider vinegar
sesame seeds for the top (optional)
Method – Thermomix Only
The Thermomix is the only way I have found to kneed this dough that allows it to be light and fluffy like bread.
Before doing anything, boil the kettle with enough water and let it sit for at least 10 minutes before starting, otherwise after adding the water to the bowl it won’t kneed because the water will be too hot (do not use cold water or room temperature water otherwise it won’t work).
- Preheat oven to 160°c and line 2 large baking trays with baking paper.
- Weigh in 50g of chia seeds and mill 15 seconds/speed 9. Scrape down the bowl
- Add in almonds into mixing bowl and mill 15 seconds/speed 9. Scrape down the bowl and repeat. (If doing more than one batch, place dry ingredients into another bowl and repeat step 2 and 3. If not, continue with the recipe)
- Add in psyllium, baking powder and salt into mixing bowl and mill 15 seconds/speed 9. Scrape down the bowl, making sure you get all the way down to the bottom of the bowl lifting everything off the bottom of the bowl.
- Add apple cider vinegar and 750g of boiling water, and as fast as you can kneed /3 minutes.
- Weigh mixture into approximately 12, 70 – 80g each for 12 smaller dinner rolls OR 10, 120 – 130g each for larger keto breakfast/sandwich bread. (I normally make a batch of each)
- With wet hands (very important) roll the dough into balls, top with sesame seeds, place on the tray and continue till you have finished. To make large the breakfast/sandwich rolls, roll into balls then flatten out on the tray to a size a bit bigger than a hamburger patty, then sprinkle on seeds if using.
- Cook for 55 – 60 minutes, it always depends on your oven, but remember it is better to cook them on a lower heat for longer as they dry out more and you don’t have a slimy psyllium taste!
- Cool on a cake rack and when completely cold place in large zip lock bag and refrigerate or freeze for when needed.
- As said above, to use, defrost/remove from the fridge cut the keto rolls carefully in half with a serrated knife and turn cut side up in the oven for about 5 minutes at 120°C. This will dry out any residual wetness inside the roll and you can have them the warmth or crispiness you desire. (many times when I’m making a sandwich I just get one straight out of the fridge and use)
I hope that you enjoy this recipe, it has enabled me to feel like I’m not missing out even though I’m doing low carb. If you have any questions please feel free to email me or contact me via my facebook page
I would love to help you in any way I can.
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As always, thanks for supporting my little Thermomix and recipe business