Vegan Almond Flour Bread Rolls (Grain-Free, Oil-free)

Fast and straightforward vegan almond flour bread rolls made without eggs! With only 5 ingredients , they are yeast-free, grain-free, oil-free, & 78 calories each.

Vegan Almond Flour Bread Rolls

Ready for a new go-to almond flour recipe? I’ve got one you are sure to love. That is, unless you oppose the idea of fresh-from-the-oven dinner rolls that delight, satisfy and nourish in one feel swoop.

Who’s with me?

This is what you have in store:Keto Almond Flour Bread Rolls. Don’t you want one right now?

Why You’ll Love these Almond Flour Bread Rolls

Great taste & great texture are bread essentials, but these delectable rolls have even more going for them. They are also:

• Keto
• Vegan (no eggs, no dairy)
• Oil-free
• Grain-free
• Gluten-free
• Sugar-free
• Yeast-free
• Made with 5 ingredients
• A mere 78 calories apiece

Ready to make a batch? They are quick and plain to make, so why not go ahead and grab a bowl to get started!

The Ingredients for Keto Almond Flour Bread Rolls

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make these rolls you will need the following:

1. Almond flour
2. Coconut flour
3. Whole psyllium husks
4. Baking soda
5. Vinegar

You will also need some tap water; you can add a smidge of salt, too, but it is optional or adjustable, according to your needs and preferences.

How to Make Vegan Almond Flour Bread

Note that the complete instructions are also in the recipe card below.

• Step 1: Whisk the Dry Ingredients. Begin by placing all of the dry ingredients–almond flour, coconut flour, psyllium husk, baking soda, and (optional) salt– in a medium mixing bowl. Whisk, breaking up all of the little bumps in the coconut flour and almond flour.
• Step 2: Add the Wet Ingredients.Add the water and vinegar into the bowl of dry ingredients and, working quickly, stir until completely combined (i.e., no visible dry ingredients).
• Step 3: Let Dough Rest.Once the ingredients are mixed, let the mixture stand for about 2 to 3 minutes. This allows the psyllium and coconut flour to soak up the liquid, creating a thick (but not stiff), pliable dough. The dough should feel moist to the touch; if it feels stiff and somewhat dry, you might have added too much flour. It’s not a problem if it is slightly off, but you will need to add more water. Start by adding a teaspoon at a time until the dough is moist.
• Step 4: Roll the Almond Flour Bread Dough Into Balls.Divide the dough into 8 equal portions and roll each into a ball. The dough is extremely straightforward to work with, so the rolling is plain and quick. The portions of dough should be approximately 35 grams each. Once rolled, each piece will be just larger than a ping pong ball (they will get bigger as they bake).
• Step Five: Place on Baking Sheet.Space the dough balls 2 inches apart (or more) on a baking sheet that has been lined with parchment paper.
• Step 6: Bake the Bread Rolls.Slide the baking sheet with the dough balls into a preheated 350F oven and bake for 33 to 37 minutes until golden brown and firm to the touch.
• Step Seven. Cool.Transfer the rolls to a cooling rack. Cool completely,

Baking Time Tip

The baking time may sound long for small rolls, but it is correct. It is due to the unconventional combination of grain-free flours and psyllium. Psyllium provides the necessary structure for these rolls to work. The long bake time allows the interiors of the rolls to dry out and transform (like magic) into bread. It’s worth the wait.

Transfer the baked rolls to a cooling rack and cool completely.

Go ahead. Slice open a roll to reveal the interior.

Taste & Texture of the Vegan Almond Flour Bread Rolls

“Ordinary” is not a compliment for most foods, but it is here. These rolls taste like ordinary bread! In the absence of grains, eggs, oil, sugar, gluten, and yeast,ordinary is extraordinary!

The rolls are light and fluffy, and their neutral, toasted almond flavor is ideal with any toppings or fillings, sweet or savory.

My go-to way to eat them?Perfectly plain.

Storage for the Vegan Almond Bread Rolls

Store the cooled rolls in an airtight container:

• Coolroom temperaturefor 2 days
• Refrigeratorfor 1 week
• Freezerfor up to 3 months

Ingredient Substitutions

• Can I use psyllium powder in place of the whole psyllium husks?Yes. Use 5 teaspoons (15 grams) of psyllium husk powder. Do not use products such asmetamucil; the recipe will not work. Flaxseed meal and/or chia seeds will not work as subs in this recipe.
• Can I use a different gluten-free flour instead of almond flour?No, I do not recommend substituting the almond flour. The ratio of wet to dry ingredients is formulated specifically for almond flour, and other gluten-free flours or blends will alter the texture and structure. Almond flour also adds natural fats that are not in other GF flours.
• Can I use almond meal in place of almond flour?No, you need to use finely ground almond flour for the recipe to work.
• Can I omit or substitute the coconut flour?No, the recipe will not work without the coconut flour.
• What can I use in place of apple cider vinegar?Any vinegar will work in place of the apple cider vinegar. Alternatively, use lemon juice or lime juice.

Frequently Asked Questions (FAQ)

• Are these almond flour rolls keto / ketogenic friendly?Yes, these almond flour bread rolls fit into a ketogenic diet. Each small bread roll has2.1 grams of Net Carbs.
• Can I make bigger rolls?Yes! I like the smaller rolls for snacks, breakfast, and enjoying alongside soups and salads at lunch and dinner. Each small roll has a mere 78 calories, yet significant fiber (3.7 grams). That translates to hours of satisfaction (adios, cravings!). If you prefer large rolls, simply divide the dough into larger portions and bake longer.
  • For 6 Medium Rolls:Divide the dough into 6 equal pieces (each portion approximately 46 grams). Roll into balls and bake for 40 to 45 minutes.
  • For 4 Large Rolls:Divide the dough into 4 equal pieces (each portion approximately 70 grams). Roll into balls and bake for 45 to 50 minutes.

Happy baking!