These keto flaxseed bread rolls made with psyllium husk powder are simple to prepare and look and feel like real bread. High in fiber, low in carbs and gluten-free, they make a great healthy roll for sandwiches or to serve with soup.
If you follow a low-carb or gluten-free lifestyle and miss bread, these rolls are a perfect substitute. Each bun contains about 2 g net carbs, making them ideal for keto and paleo meal plans.
After dropping my husband at the airport this week, I had time to bake something he wouldn’t love as much as I do. I enjoy flaxseed bread and decided to turn the idea into individual rolls, adding psyllium husk powder to give them a more bread-like texture. I was so pleased with the result I shared the photos on social media and moved the recipe to the top of the publishing list.
Keto Dinner Rolls
These flaxseed dinner rolls are perfect split and filled, served with a soup, or simply warmed with butter. They hold together well and make a satisfying low-carb alternative to traditional rolls.
Carbs in Flaxseed
Flaxseeds are naturally low in carbohydrates. Approximate carbohydrate values:
- Whole flaxseeds: about 7–8 g carbs per 2 tablespoons (20 g).
- Ground flaxseed (flaxseed meal): about 4–5 g carbs per 2 tablespoons (13 g).
Much of the carbohydrate content in flaxseed is dietary fiber, which supports digestion and helps moderate blood sugar.
Carbs in a bread roll
Carbohydrate content in a standard white bread roll varies but is typically around 15–20 g carbs for a 28 g roll. These flaxseed rolls are a low-carb contrast, with roughly 2 g net carbs per bun.
Ingredients
A handful of low-carb ingredients is all you need for these buns.
- Ground flaxseed (store-bought or grind your own)
- Eggs (a mix of egg whites and yolks yields a lighter roll)
- Psyllium husk powder (binds the dough in place of gluten)
- Apple cider vinegar (preferably organic with “the mother”)
- Olive oil (or substitute coconut oil)
How to make keto flaxseed bread rolls
Quick and straightforward method for soft, bread-like flaxseed rolls.
1. Mix all dry ingredients in a bowl.
2. Add the eggs and wet ingredients, then whisk until combined.
3. Shape the mixture into individual rolls and place on a lined baking tray.
4. Bake until set, then enjoy warm or cold.
Storage
Store the rolls in an airtight container in the refrigerator for up to 4 days. To freeze, place in a zip-lock bag or sealed container and freeze for up to 3 months. Defrost in the refrigerator before reheating.
Recipe Tips
- Allow the mixture to rest for about 10 minutes so the psyllium can absorb liquid and firm up.
- Use wet hands when shaping the rolls to prevent sticking.
- Add savory flavorings—onion powder, garlic powder, or dried herbs—to vary the taste.
OTHER LOW CARB BREAD ROLLS TO BAKE:
Coconut Flour Bread Rolls
Cheese Chive Bread Rolls
Keto Bread Rolls (grain-free)
Keto Burger Buns
Low Carb Flaxseed & Psyllium Bread Rolls
Angela Coleby
10 mins
30 mins
40 mins
Ingredients
- 2 cups ground golden flaxseed
- 5 egg whites
- 2 egg yolks
- 4 tablespoons olive oil (or coconut oil)
- 1 tablespoon baking powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- 1/2 cup boiling water
Instructions
- Preheat the oven to 180°C / 350°F.
- Whisk the ground flaxseed, baking powder, salt and psyllium husk powder together in a bowl.
- Add the egg whites and egg yolks and whisk well.
- Stir in the oil and apple cider vinegar until combined.
- Pour the boiling water into the mixture and whisk. The mixture will become slightly sticky as it cools.
- With wet hands, roll the dough into 6 balls and place on a parchment-lined baking tray.
- Bake for 30 minutes or until the rolls are set and slightly golden.
Notes
Nutrition
Calories: 413kcal
Carbohydrates: 19 g
Protein: 13 g
Fat: 33 g
Fiber: 17 g
Net Carbohydrates: 2 g
Nutrition information is an estimate provided by an online calculator.
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