Easy low carb rolls are perfect for breakfast or as a burger bun. These gluten free keto rolls taste soft and pillowy, toast well and are absolutely fail-safe.
Do you know how much Germans like bread? We seem to be born with a gene that makes us crave it at least once a day. In Germany there is a bakery around every corner brimming with sensible wholegrain rolls and Pumpernickels as heavy as rocks. Our evening meal is suitably called “Abendbrot” – literally translated “evening bread” and in Bavaria snack time is “Brotzeit” – bread-time. And when a Scandinavian tells you they invented the open faced sandwich, don’t believe a word they are saying. They just copied the Germans.
Now, since I went sugar free and subsequently reduced my carb intake, I also curbed my bread intake. I have written about the benefits of eating grain and specifically wheat free in this article about my low carb pizza bites. Carbohydrates get converted into glucose in our bodies, and especially wheat products send your sugar levels sky high. There are plenty of delicious grain free breakfast options that do not involve bread, from nutty granolas to chia seed puddings. But, as a German, there remains that niggling desire for bread, tucked away under all that sensible thinking. Bread! Give me a slice of bread!
It’s easy, friends! So easy that these are not just low carb rolls, but EASY low carb rolls.
I have tried quite a few recipes, but these low carb rolls are just the most simple, yum and fail-safe ones I have tested. I discovered the recipe a few months ago on this coconut recipe sharing site. It uses both coconut and almond flour, two pillars of low carb baking, and has no further “complicated” specialist ingredients such as psyllium husk or xanthan gum (both very useful, but generally not present in your average kitchen cupboard). Thankfully, there is neither no “beating egg whites until they form stiff peaks” as required in the famous oopsie rolls, something I have never fully mastered.
Almond flour on its own gives a fantastic fine grain texture, but it is costly. Coconut flour on its own has, as you can guess, a pronounced coconut taste. Both are fantastically healthy and I use them a lot. If you combine the two, you end up with the best of both worlds – a soft, relatively finely textured bread that does not scream coconut.
I have made this recipe in a muffin tin, which turns out well, but I think it’s most versatile to just scoop spoonfuls of the dough onto a baking sheet and make little flatbreads, if you wish (think open sandwich!), or as two parts of a roll. This way, there is no cutting needed. How’s that for German efficiency! These rolls (the recipe makes 4 rolls/8 little flatbreads) are also perfect as burger buns and you could even shape them into a bagel – I’m thinking cream cheese and salmon here. Don’t be fooled by the size – they may look small, but are rather filling. And not an empty calorie in sight.
When I posted my raw raspberry vanilla chia jam last summer, I ended up eating it with yoghurt and granola. This combo was delicious, but, alas, is just not a bread replacement. These easy low carb rolls are basically begging to be eaten with a fruity sugar free jam for breakfast. Or add a savoury filling for a good old German Abendbrot.
- ¼ cup (4 tbsp) almond flour
- ¼ cup (4 tbsp) coconut flour
- 4 eggs
- 4 tbsp butter, melted
- 1 tsp baking powder
- optional: sesame/poppy/nigella seeds
- Whisk all ingredients until you have a smooth batter. Season with salt
- Let the mixture stand a couple of minutes to let the flours absorb the moisture
- Spoon 8 heaps of batter onto a pan lined with baking paper and flatten into round shapes
- Sprinkle with seeds, if using
- Bake at 180 Celsius for ca 12 minutes or until slightly browned on top.