📝 About This Recipe
These remarkably airy rolls defy the logic of low-carb baking, offering a soft, yeasty texture and a crusty exterior that rivals traditional wheat bread. By utilizing the unique binding properties of psyllium husk and almond flour, we create a 'dough' that actually rises and holds its shape without gluten. Perfect for holiday tables or a simple weeknight side, these rolls are the holy grail for anyone following a ketogenic lifestyle who misses the comfort of a warm bread basket.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Super-fine blanched almond flour (ensure it is not almond meal for best texture)
- 5 tablespoons Psyllium husk powder (must be the fine powder, not the whole husks)
- 2 teaspoons Baking powder (aluminum-free preferred)
- 1 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Garlic powder (optional, for savory depth)
Wet Ingredients
- 3 large Egg whites (at room temperature)
- 2 teaspoons Apple cider vinegar (helps with the rise and neutralizes the psyllium scent)
- 1 cup Boiling water (must be bubbling hot to activate the psyllium)
Topping & Finish
- 2 tablespoons Unsalted butter (melted, for brushing)
- 1 teaspoon Sesame seeds (optional garnish)
- 1/2 teaspoon Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, sea salt, and garlic powder until completely combined and free of lumps.
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3
Add the 3 egg whites and the apple cider vinegar to the dry mixture. Use a hand mixer or a sturdy spatula to blend until a thick, crumbly paste forms.
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4
Carefully pour the 1 cup of boiling water into the bowl. Be cautious of the steam.
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5
Mix the dough on medium speed for about 1 minute. You will see the psyllium husk absorb the water, and the dough will transform from a wet slurry into a thick, pliable, and slightly sticky dough.
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6
Moisten your hands with a little water or oil to prevent sticking, then divide the dough into 10 equal-sized portions.
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7
Roll each portion between your palms to form a smooth ball, roughly the size of a golf ball, and place them on the prepared baking sheet.
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8
Space the rolls at least 2 inches apart, as they will expand significantly during the baking process.
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9
Place the baking sheet on the middle rack of the oven and bake for 45 to 50 minutes.
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10
Do not open the oven door during the first 30 minutes, as the steam inside is crucial for the rise.
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11
Test for doneness by tapping the bottom of a roll; it should sound hollow. The rolls should be firm to the touch and golden brown.
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12
Remove from the oven and immediately brush the tops with the melted butter.
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13
Sprinkle with sesame seeds and flaky sea salt while the butter is still wet.
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14
Transfer the rolls to a wire rack and allow them to cool for at least 15 minutes. This cooling period is essential for the internal structure to set so they aren't gummy.
💡 Chef's Tips
Always use a kitchen scale for the psyllium husk powder if possible, as it is very dense and easy to over-measure. Ensure your psyllium husk powder is a brand that doesn't turn purple when heated (like NOW Foods or Terrasoul). If the rolls are hollow but gummy inside, they need another 5-10 minutes in the oven; every oven calibration varies. Avoid using a fan-forced (convection) setting if possible, as it can cause the rolls to brown too quickly before the center is set. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted grass-fed butter or herb-infused olive oil. Use these as the perfect vessel for keto sliders filled with pulled pork or roast beef. Pair with a hearty keto beef stew or creamy roasted cauliflower soup for the ultimate comfort meal. Slice in half and toast them the next morning to serve with avocado and poached eggs. Serve alongside a fresh Greek salad to soak up the vinaigrette and feta juices.