Normally, I just go without bread for things like burgers or sandwiches. If I want French toast I’ll make an egg-based brioche from this cookbook. However, I do occasionally make rolls for special occasions. I would like to note that for people who are trying to lose weight or people who are prone to cravings or food addictions, this recipe should be made rarely, if at all. If it triggers cravings for you, I would rather you didn’t make it.
If you want a keto bread that REALLY tastes like traditional bread, make this one. It could fool most people into thinking it was make with wheat flour.
As tasty as that bread is, I’ve only made it a few times. The large amount of psyllium just does not agree with me very well. Somewhere in a Facebook group, I saw a bread recipe that someone had posted that also used almond flour and psyllium, but it used less psyllium and more almond flour.
I wrote the recipe down and thought I’d give it a try. The texture wasn’t quite as “bready” as the one with more psyllium, but it’s closer than breads with all almond flour, which tend to be more muffin-like. I’ve tried searching for the original recipe post to give credit to the author, but I haven’t been able to find it. If anyone recognizes this recipe and can tell me where it came from, please let me know in the comments.
SUGAR???
This recipe does contain sugar, which of course is a general no-no for me. However, yeast needs food to work, so I had to include something for the yeast to eat. Sugar was the easiest option. Since I don’t use sugar for anything else, I like to buy the small boxes of sugar cubes because they don’t take up much space and I don’t have to worry about the sugar clumping as it sits abandoned in the cupboard for long periods of time. Each cube is one tsp. IN THEORY, the yeast eats all the sugar so there is none left in the bread. I did include the sugar when calculating the nutritional information, just in case there’s some left in the final product.
Jump to RecipeSHAPING NOTES
I’ve only made this as dinner rolls. The original author says it can be used to make a loaf or shaped into hamburger buns or hot dog buns as well. If you’re not using parchment paper, be sure to grease your pan(s) well. For loaves, reduce the oven temperature to 325° F and bake longer – probably close to an hour. Check for doneness by pressing the bread; if it gives a lot, cook it longer. If you discover that the center is too moist after cooling, it is under baked, but it will still taste great if it is sliced and toasted.
Jump to RecipePSYLLIUM HUSK NOTES
I use Terrasoul Superfoods Psyllium Husk Powder. I’ve heard that some brands of psyllium can cause bread to turn purple, possibly due to the powders having some seeds in with the husks. I’ve never experienced this phenomenon, although I have been assured that the taste isn’t affected, only the color. If you can’t find Psyllium Husk Powder, you can use Psyllium Husks and grind them yourself. If you do this, I would suggest measuring by weight.
Low Carb Dinner Rolls
Equipment
Ingredients
- 1 packet active dry yeast (1/2 oz)
- ½ cup warm water (110°F – 115 °F)
- 1 sugar cube (or 1 tsp sugar)
- 4 large eggs (at room temperature)
- 2 tsp apple cider vinegar
- ¼ cup unsalted butter (melted but not too hot)
- 3 cups blanched almond flour
- ¾ tsp fine sea salt
- 1 tsp baking powder
- 1 tbsp psyllium husk powder (12 g)
- ½ tsp onion powder (optional)
Instructions
- If your eggs are refrigerated, place them (still in their shells) in a bowl of hot tap water to take the chill off and set the bowl aside until you need the eggs. Line a rimmed baking sheet with parchment paper.
- Turn the oven on to it's lowest possible temperature (Mine is 170°F). As soon as it is preheated, turn the oven off. The goal is to have the oven temperature between 80°F and 95°F when it's time to proof the rolls. If the temperature is over 100°F it will kill the yeast too soon and the rolls won't rise as much.
- Use an instant read thermometer to ensure that the water is 110° – 115°F. Stir together the warm water, yeast, and sugar. Set aside as you move on to the next step of the recipe. After 10 minutes the yeast mixture should have foamed enough to double in volume. If not, try again with a new packet of yeast.
- In a large mixing bowl, combine the almond flour, salt, baking powder, psyllium husk powder, and onion powder.
- While the yeast is activating, mix the eggs, vinegar, and melted butter in a stand mixer on low speed until combined. Stop the mixer.
- Add the dry ingredients to the stand mixer bowl. Restart the mixer on a low speed. As the ingredients mix, gradually increase the speed to medium. Mix until well combined, then stop the mixer. Stop to scrape the sides of the bowl with a silicone spatula as needed.
- Add the activated yeast mixture. Mix on low speed. As the liquid is incorporated, gradually increase to medium and mix for 5 minutes. Stop to scrape the sides of the bowl with a silicone spatula as needed.
- Put some warm water into a bowl (I like to use the one the dry ingredients were mixed in). Use this water to wet your hands periodically as you shape the dough into 12 equally-sized balls and place them on the prepared baking sheet about 2-3 inches apart. Having wet hands keep the dough from sticking to your hands.
- Place the pan into the warm, but still turned off, oven and let rise for 10 minutes.
- Remove the pan from the oven and set aside in a warm place near the oven. Preheat oven to 350°F.
- When the oven is ready, place the rolls back into the oven and bake for 15-25 minutes or until they are lightly browned and spring back when lightly pressed.
- Remove from oven and allow to cool on the pan for at least 10 minutes before serving.
- Refrigerate leftovers in an airtight container lined with a paper towel. They can be frozen for longer storage.