Our Best Keto Dinner Rolls are a low carb alternative to traditional dinner rolls, with only a fraction of the carbs, making it perfect for those on a keto diet. These fluffy keto rolls are great for keto dinners, as sliders, or as a substitute for regular dinner rolls due to their fluffy texture and low-carb content.
Perfectly made, those low-carb and keto fiber bread rolls are incredibly delicious and irresistible to make. One look will convince you to try and make them right this moment. Without any doubt or guilt, they are always here.
Keto Bread Recipes
With an already extensive collection of bread recipes on our site, there are lots to choose from.
Our favorite farmers bread can be used for savory french toast, croutons, or some leftovers to make bread crumbs we always need.
On the other side, brioche bread is perfect for delicious french toast and our selection of flatbread variations such as tortillas, taco shells, or fiber tortillas for wraps in everyday life.
Keto Bread Rolls
Rolls or buns are great for a dinner party, as a sandwich or hamburger buns; therefore, those must be noticed here.
Our protein buns are great to make a breakfast sandwich, then we have biscuits, chaffles, and bagels, which are just another addition to mention.
The idea to Combine Two Recipes
As you see in our previous bread recipes, we have the farmer’s bread, which is just the best bread ever with a taste of traditional bread. But on the other side, we also have yogurt buns which are as perfect as bread is just super soft. They are just different textures and are used on different occasions.
I always have them in the freezer, and the whole family loves them.
From time to time, I thought of making something in between but never did anything about it.
Until I purchased the little Kaiser Rolls tiny shaper stamp gadget on Amazon.
My brain started working again, and then the idea came:
“What if I combine the two best recipes into one?”
Extra Fluffy Kaiser Rolls
If you have ever heard of Kaiser rolls (also called Vienna rolls), they originated in Austria.
As we live in Vienna, I see fluffy Kaiser rolls on every corner, in every baker’s shop. It would not be me if I did not try to produce the same look and feel but in a much healthier option.
And this little gadget lets you achieve exactly that. You can try and make it with your knife, but why?
Why when you have the gadgets?
Since I love the white flour-looking texture on top of the farmer’s bread, I knew that with this little gadget, I could achieve the same look for my new favorite keto fiber bread rolls.
But as original Kaiser rolls are soft and white from the inside, it reminded me so much of our yogurt buns.
I instantly knew mixing both recipes would be perfect for our keto roll recipe.
Once you make this recipe, you will realize that those rolls are fluffy, keto friendly, have the best texture, and are as delicious as no other.
Nutritional Information & Macros
As you see in the photos, those rolls are pretty big, and the carbs will surprise you. One whole bun has 7 grams of total carbs and 7 grams of fiber.
You will get a total of 0 net carbs per serving. Awesome?
Even better news is the ingredients involved. Lots and lots of fiber and protein. That is at the end of what we are always looking for. And those beauties will give you exactly that.
I have made 11 good-sized rolls out of the entire recipe, which is what the calculation is for. If you are planning to make small rolls, your carbs per roll would be even lower.
What is the Key Ingredient in Keto Bread Rolls?
Apart from the simple ingredients we always use, one might surprise you.
It is fiber. Oat fiber, exactly. It is a flour I love dearly and have already used in many oat fiber recipes.
What Fiber to use in our Best Keto Dinner Rolls Recipe?
As we first made our farmer’s bread with potato fiber, I have done the same here.
Only later have I realized this is not freely available in the US.
But so many of our readers did not let themselves down and tried it with fibers available in the US. The most popular and closest to the potato fiber is oat fiber, and everyone has agreed you get the same results.
I have also decided to purchase oat fiber and make those rolls with both fibers to see the outcome.
I can fully agree with our readers and suggest using either.
And as dietary fiber is so needed in our lifestyle, here are just some details about them.
What is Potato Fiber?
Potato fiber has been around for quite a long time. It is a trending healthy ingredient used mainly in Europe, especially Sweden and Germany, to replace flour in various delicious low carb or keto goodies.
The texture of potato fiber is very similar to whole wheat flour. A bit darker from the color but also pretty dry.
Even though it is made from potatoes, a complete NO-NO in our lifestyle, it does not raise sugar and provides you with a total dosage of necessary fiber.
What is Oat Fiber?
Oat fiber, like potato fiber, is an insoluble fiber from the non-digestible oat hull.
It is a perfect binding agent with other low-carb or keto flour varieties, such as coconut or almond flour.
Once used in the recipes, keep in mind that both fibers soak up lots of liquid, and recipes need to be altered.
Benefits of Potato or Oat Fibers:
Both fibers are, in general insoluble dietary fibers, used mostly for:
- enrichment of fiber in our diet
- reducing the calories in food
- carbohydrate reduction
- creates less fat absorption while frying
- works as a perfect water-binding solution
- is Glutenfree
- GMO-Free
- allergen Free
- replacement of gluten in baking goods
- excellent for digestion
- weight management
- keeps your blood sugar in the stable levels
How do you Make Keto Bread Rolls?
Kitchen gadgets needed:
- Glass Bowl
- Kitchen Machine
- Baking Tray
- Silicone baking sheet
- Kaiser Rolls tiny shaper stamp
Ingredients needed:
- Almond flour
- Protein powder unflavored
- Baking powder
- Potato or oat fiber
- Psyllium husk
- Greek yogurt
- Eggs
- Oil
- Water
- Vinegar
- Salt
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO BEST KETO BREAD ROLLS
First step: Prepare Ingredients
Prepare all of your ingredients. Having your eggs at room temperature is best to get the extra stiff peak with your egg whites.
Second step: Mix Dry Ingredients
In a glass bowl, add all the dry ingredients and mix thoroughly. Set aside.
Third step: Whisk Egg Whites
First, whisk your egg white until it stiff peaks using a kitchen machine and set aside. this will help in having your kaiser rolls extra fluffy.
Fourth step: Whisk Egg Yolks and Wet Ingredients
Whisk egg yolks and add yogurt and all of the wet ingredients. Give it a full mix.
Fifth step: Add Dry Ingredients, Mix, and Rest
Once all of the wet ingredients have been thoroughly mixed, start adding spoon by spoon your dry mixture. Keep your machine on as it will continue mixing all ingredients.
Once that is done, reduce the speed to a minimum and start adding the egg white mixture you have on the side. Mix half into the mixture and stop.
Take the bowl out from the machine, and the second half of the egg whites fold gently using a spatula.
Cover it with a kitchen towel and let it rest for approximately half an hour.
Preheat your oven to 150 degrees Celsius or 300 degrees Fahrenheit.
Sixth step: Shape
Using your hand, start shaping your keto dough into buns. Bare in mind that they will still get bigger once baked, and therefore try to keep enough space in between.
Roll them into balls and place them on a baking sheet with silicone or parchment paper. Using your hand, gently flatten them into a bun shape.
Seventh step: Sprinkle, Design and Bake
To get the perfect look of authentic kaiser rolls, sprinkle a tiny bit of your fiber on top of each bun.
Now comes the best part. Using a kaiser shape, gently stamp each of your buns to get that famous look.
Place into the oven and bake the rolls for 40 minutes at 150 Celsius or 300 degrees Fahrenheit until golden brown.
Tips to make keto dinner rolls
- Almond flour – can be replaced with grained almonds or almond meal.
- Eggs – are best at room temperature to get the extra fluffiness inside your soft and fluffy bun.
- Oil – instead, you can use coconut oil or melted butter.
- Fiber – as I have already mentioned, potato and oat fiber can be used in this recipe.
- Yogurt – can be swapped with cream cheese, farmers’ cheese, cottage cheese, or sour cream.
- Herbs – add Italian seasoning, garlic powder for garlic dinner rolls, or your favorite spices for extra flavor.
- Cheese – the great idea is to add mozzarella cheese, parmesan cheese, or shredded cheese on top of the bun before baking.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What To Serve With Low Carb Bread Rolls?
As our bread rolls are great for breakfast and dinner, you can use them as sweet or savory.
Some ideas to top them up with are:
Not really. Coconut flour for keto baking has an entirely different texture, measurements, flavor, and taste.
But if you want to try, it usually is 1/4 of the amount of almond flour. I don’t know how it will work in this recipe as I have not tried it.
Can I use Cream Cheese instead of Yogurt?
You can swap yogurt and use softened cream cheese, farmers cheese, cottage cheese, or sour cream.
How do you Store those Gluten Free Keto Rolls?
All of our pieces of bread, buns, or rolls are made from fresh ingredients; therefore, they only last for a short time.
Far the best advice I can give once you have made the rolls is:
- Once you bake them, allow the rolls to cool thoroughly.
- Keep them out for a short time. They will not survive. Keep them for a maximum of 2-3 days.
- The best option is to keep whatever you need for the next two days.
- Leftover rolls place into the freezer.
- Take the amount you need for the next day and let it thaw overnight.
Can you Freeze Keto Fiber Bread Rolls?
As with every single bread recipe I make, I always keep it in the freezer for the future.
I am not the type of person who bakes in small amounts daily; therefore, if I bake, I double or triple any of the recipes. Then I separate them into smaller batches and place them in the Ziploc bag. This is the best way to store any bread.
DIY Airtight Vacuum Sealer:
How do you take the air out of Ziplock Bag for freezing?
I don’t know if you have seen that trick of taking the air from any ziplock bag with goods ready to freeze.
If not, I will try to describe it.
- Take a ziplock bag and place whatever food you need to freeze.
- Close it to about 80%
- Where it is not yet closed, place a straw inside, preferably a hard one or a metal one.
- Close the Ziplock around the straw, leaving the only tiny hole where the strawy is.
- With your mouth, suck all of the air from the ziplock bag, slowly pulling the straw away from the bag.
- Once you are satisfied and there is no more air inside the bag, take one more deep breath and quickly take out the straw while zip-locking the rest of the bag.
- That’s all. A homemade airtight vacuum sealer is born.
More Popular Keto Recipes
Pin for later
Need Support or have Questions? Join our Free Facebook Group.
Follow us on Pinterest, Facebook, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Full Recipe Card with printout option
Thank you for giving us 5 stars.
Best Keto Dinner Rolls
Equipment
Ingredients
- 1.5 Cups Almond Flour
- 1/4 Cup Protein Powder Unflavored
- 1 Packet Baking Powder
- 3/4 Cup Potato or Oat Fiber
- 3 Tablespoons Psyllium Husk
- 1 Cup Greek Yogurt
- 4 Eggs
- 4 Tablespoons Oil
- 2 Tablespoons Water
- 2 Tablespoons Vinegar
- 1 teaspoon Salt
Instructions
- Prepare all of your ingredients. Having your eggs at room temperature is best to get the extra stiff peak with your egg whites.
- In a glass bowl, add all the dry ingredients and mix thoroughly. Set aside.
- First, whisk your egg white until it stiff peaks using a kitchen machine and set aside. this will help in having your kaiser rolls extra fluffy.
- Whisk egg yolks and add yogurt and all of the wet ingredients. Give it a full mix.
- Once all of the wet ingredients have been thoroughly mixed, start adding spoon by spoon your dry mixture. Keep your machine on as it will continue mixing all ingredients. Once that is done, reduce the speed to a minimum and start adding the egg white mixture you have on the side. Mix half into the mixture and stop. Take the bowl out from the machine, and the second half of the egg whites fold gently using a spatula. Cover it with a kitchen towel and let it rest for approximately half an hour. Preheat your oven to 150 degrees Celsius or 300 degrees Fahrenheit.
- Using your hand, start shaping your keto dough into buns. Bear in mind that they will still get bigger once baked, and therefore try to keep enough space in between. Roll them into balls and place them on a baking sheet with silicone or parchment paper. Using your hand, gently flatten them into a bun shape.
- To get the perfect look of authentic kaiser rolls, sprinkle a tiny bit of your fiber on top of each bun. Now comes the best part. Using a kaiser shape, gently stamp each of your buns to get that famous look. Place into the oven and bake the rolls for 40 minutes at 150 Celsius or 300 degrees Fahrenheit until golden brown.
Video
Notes
- Almond flour – can be replaced with grained almonds or almond meal.
- Eggs – are best at room temperature to get the extra fluffiness inside your soft and fluffy bun.
- Oil – instead, you can use coconut oil or melted butter.
- Fiber – as I have already mentioned, potato and oat fiber can be used in this recipe.
- Yogurt – can be swapped with cream cheese, farmers' cheese, cottage cheese, or sour cream.
- Herbs – add Italian seasoning, garlic powder for garlic dinner rolls, or your favorite spices for extra flavor.
- Cheese – the great idea is to add mozzarella cheese, parmesan cheese, or shredded cheese on top of the bun before baking.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
Keto & Low Carb Bread Recipes
Indulge in our selection of keto and low-carb bread recipes, specially crafted for your healthy lifestyle. Each recipe is gluten-free, grain-free, and ideal for those managing diabetes.
Wow, such a fluffy looking keto bread! This looks amazing. I have to try this out!
Dear Jean,
You will not be disappointed. It really tastes like a real deal.
I love how you made these look just like Kaiser rolls with that very cool gadget!
Dear Stacey,
I was as well so happy when I saw this, but mostly after my first trial. It really sometimes gets you far with tiny little gadgets.
@STACEY CRAWFORD, I have an Apple corer, cutter. Betting it will
do the same thing. .Saundra Booth
These really do look super fluffy! I am impressed!! I need to figure out how to make them in a fashion so I can eat them because I cannot eat almonds or yogurt, LOL!
Dear Gigi,
If you can, swap the almonds for some other seeds. (Not coconut flour, because that is really dense). And instead of yogurt, you can use cream cheese or cottage cheese?
These look just like real bread! WIll have to try them! Thanks!
Dear Renee,
You are so right and it also tastes and smells like real bread. Worth trying.
Wow, these look just like legit, normal bread rolls. I find most paleo hamburger buns and rolls to be mediocre but these look perfect.
Yes, my words, they really do not only look but also taste perfect.
Those rolls look absolutely amazing! Good job! Pinning to try later. 🙂
Dear Raia,
You will not be disappointed.
I have a little doubt about potato fiber. It is resistant starch, when used cold (so – not raising blood sugar and is good for gut bacteria). But I read somewhere, that, resistant starch, when heated, converts back to regular starch.
Dear Sandra,
All I can say, that my daughter, who is diabetic T1 and eats them all the time. They really do not raise blood sugar at all. We also have another recipe on the web Keto Farmers Bread, which she eats every morning with the same results. That is also made with Potato Fiber.
What do you mean when you say protein?
In what content Doris?
@Sandra,
These are made with fiber, not starch. Very different.
Wow, I am impressed with your baking! These are beautiful!!
Dear Megan,
Trying my best, so our daughter loves everything I make. 🙂
These were so delicious!! Also reminded my of my childhood in Germany as we always ate bread rolls!
Dear Joni,
I am so happy you liked them.
This bread looks so good! I love that tiny shaper stamp, such a great idea!
Dear Anne,
Yeah, with those stamps, I was surprised as well, how perfect the buns turn out.
I made these in the weekend and loved how light they were! These are perfect for those following a low carb lifestyle!
Dear Hope,
I am so happy you do like them. We have them now in the freezer all the time.
Dear Chihyu,
Yes, and especially so delicious that is.
The recipe asks for 1/4 cup of Protein. What type of protein do you mean?
Dear Joan,
I normally use Whey Protein Isolate. In the recipe card is a link to Amazon if you need. But you can use the protein of your choice, just make sure it does not contains carbohydrates.
Dear Joan,
I use Whey Isolate protein all the time in all of my recipes. There is a link next to ingredients you can have a look at. But in general any unflavored protein without carbs.
Hello 🙂
How can I substitute protein? 🙂
Thanks,
M.
Dear Misa,
Unfortunately for those buns to be as good as those are, you really need to use protein. It is good to have a bag at home since lots of low carb recipes require one.
Dear Zuzi,
Thanks for such a promt reply 🙂
What kind of protein do you use then? I am not really sure which one i should buy 🙂
Thanks,
M.
oh…i just noticed you answer about protein on another comment 🙂
Happy it is solved
How much is in a packet of baking powder? A teaspoon or Tablespoon. Thanks! Can’t wait to try these.
4 teaspoons Mary
Thanks!! I’ll be making these today. 🙂
mary
Dear Mary,
Hope you have enjoyed them
In case anyone needs to know- don’t use psyllium powder! Use whole husk! I used the powder on the first batch and it turned the rolls purple and gummy on the inside (gross). Used whole husks the second time around and they turned out beautifully, and super tasty ?
Dear Ophelia,
I somehow suspect, it is the brand you use and not the consistency. Most of the people are using the powder version. I only bake with powdered psyllium. But have heard there are some brands, which turns the bread purple.
Could you please tell me what physillium you use, I have tried making bread with this and it was so gritty (sandy) I couldn’t eat it. Thankyou so much, they look very lovely and appetising
Dear Pam,
I am so sorry this has happened to you. There are some brands, which have those problems, even turning the bread purple. We live in Europe, so I doubt that would help. I personally do not have a particular brand. Just buy what is available and it always works.
I found if I grind the physillium Powder to a fine ground I don’t get any purple coloring in my bread. I use a coffee grinder to grind the physillium.
I had no idea about that. Thanks for the input
Hey , Hello , beautiful site , can you be more specific about brands for the protein , potato and oat fibre for the bread and pasta recipes so I can get as close as possible to the same results please ! I want to be as close to healthy clean Keto low carb / no carb as much as possible ! Thanks ! I can’t wait to try the keto fibre noodle recipe… Have you tried working with Miracle noodles and if you have what results have you gotten out of those!???
Dear Holly,
We live in Europe and therefore I guess the brands are a bit different here. But I have attached some links to amazon, which I believe is the closest to the brands we use.
With regards to Miracle noodles, yes we do use them on a regular basis. We love them and have even a recipe on the site. You can have a look at the Shirataki Chicken noodles or Stuffed Peppers as some of the choices.
This looks great. Can’t wait to try. Can yeast be added to this recipe, similar to the farmers bread?
Dear Ben,
I do not see reason why not. It is very similar to our famous Keto Fiber Bread. Do let me know if it did worked and what a difference in taste was.
If you live in the US how can you get potatoes fiber shipped? Does the bread really come out the same using oat fiber?
Dear Susan,
We do live in Europe and therefore have never had to order to US: But there are lots of discussions about Potato and oat fiber on our Keto Bread Post, where lots of our readers have tried baking with Oat Fiber and got the same results.
Hi, really want this recipe to work. I’ve tried it twice now, but always so dry. To even make the batter to come together, I have to add a lot more water. They are nowhere near a roll. More like a fat chunk. I thought the 1st batch might have been because I didn’t watch the video, but I watched and nothing changed. I really want this to work – can you guess what is going wrong. There are too much dry and not enough wet. thanks for your help, sue
Dear Susan,
I am so sorry it is not working for you. It might be either a different type of Fiber or Protein. Or, I am also thinking of almond flour, which sometimes is also unfattened and therefore very dry. I would suggest adding less of dry ingredients and more yogurt into it. And try it first maybe with only a half batch, so you do not waste so many ingredients. I do hope you will find out what causes it because those Keto Buns are fabulous.
is oat flour the same as oat fibre here in Canada I can only get oat flour??
Not Jackie,
It is 2 different things. ou need to get Oat Fiber. Not flour.
Well, I read the recipe twice, gathered all ingredients, made sure everything was room temperature, including warming the yogurt, then watched the video before I made the recipe. I also bought the gadget to mark the rolls as I had such high hopes for these. Imagine my dismay when they rose not at all. They have good flavor and I would probably like the texture if they had gotten a little fluffy, but alas. My egg whites got fluffy as in the video, so I am stymied as to where I went wrong. I make other keto rolls that rise so this is not my first rodeo. Any suggestions?
Dear Tricia,
My only suspicion is either a different type of protein powder or fiber. They both vary so much, that it could be the case. I somehow suspect, they were too dense to rise, so either too many dry ingredients or add a bit more yogurt.
Schoene Gruesse aus Wisconsin, USA!
I found you on the German language search and can’t wait to try your fiber rolls and your Bauernbrot.
I wanted to make a suggestion, please forgive me. I’m not sure about other English speaking countries, but in the USA, it would help a lot for readers if the reference to “protein” would say “protein powder”, or even flavorless Whey Protein Powder. US readers will not know what “protein” is as an ingredient. This is because when we see the word “protein”, we do not associate that word with a specific product. “Protein” for us is a dietary nutrient.
I had thought maybe you had translated the German Eiweis meaning Egg Whites into English and went over to the German site to find the recipe for these Kaiser Rolls, but I couldn’t find it over there.
Anyway, I know it is a challenge to write recipes for people throughout the world, but let me say, I’m VERY impressed with your efforts to help people find the right ingredients for success….that you ordered and tried the oat fiber in place of the resistant potato starch really speaks to your commitment!
I will order what I need to make your recipes.
Dear Mary,
Thank you for your lovely words. And yes, you are so right. It is not easy to keep it in all 3 languages and therefore you have not found the Fiber Bread Rolls in German. I have since last year stopped translating all of the new recipes into other 2 languages as I have realized, Google translate does a pretty good job and it took me an additional 2 days for each recipe.
With the protein suggestion – thanks. I have added that to the list. As English is not my native language, sometimes others spot those points better as I would.
Have a great day and happy baking. 🙂
Can sour cream substitute for yogurt in this recipe?
yes
This dough is too ‘liquid’ to form rolls! Tried it twice and all you can do is put it in a bread tin and bake… ?
If it is too liquid, add a bit more fiber in. Probably one of the ingredients was more liquid as it should be.
Hello, I was wondering if sour cream could be substituted for the Greek yogurt? Or something else and if so, the quantity? The rolls looks delicious and I’m always on the search for great keto bread; I’ve made buns w pysilliam husk before but they get slimy and are off putting but now I have whey protein and oat fiber to add as well.:: thanks in advance!
Yes Laura, You can substitute it with Greek Yogurt. Just make sure it is as thick as possible. Otherwise, you might need to subtract a bit of liquid from the recipe.
I just made your recipe, I’m in love! I have a question, could you post a picture of the size of the ball you make, or give me an equivalent to a real world item? I used cream cheese instead of Greek yogurt because I didn’t have any, I think they’re pretty tasty!
Next time I will bake them again, I will try to remember Liz. The are not big. We like everything in smaller portions. I would say they are half of the normal big burger buns.
does 7 carbs in 1 roll, and 7 fibre in the same roll , equate to zero carbs , they look great by the way
it really depends on how do you count your carbs. I always mention total carbs and we do not subtract the fiber. But if you do, then yes, it should equal to zero.
Just tried it today but turned it into a breadloaf pan. I added dried berries….very sweet. Would definitely try it again
It should not be too liquid at all. Check the video for a better view of the consistency of the dough.
Can you help us locate the video you mentioned? I can only find photos. I’ve made these twice. First time, they were too dry (because I only had 5 0z of yogurt on hand), but I loved the flavor – it reminded me of southern biscuits. I just made them again with 10z of yogurt. Better, but not fluffy. I find it difficult to mix in the egg whites “gently” because it it like mixing them into stiff cookie dough. Thank you for all the great recipes!
Dear Gail, The video is as the first image on the post and also in the recipe card, which is located towards the end of the whole post.
Found the video on your Facebook page – Thanks!
perfect
Is the psyllium whole husks or powdered?
Powdered Cheryl
Is there a sub for psyllium husk, (is more oat fiber ok?) and a sub for Greek yogurt? If so, how much of it??
You need Psyllium in this recipe to hold the buns together. Oat fiber has a completely different consistency and will not replace it. Greek yogurt could be replaced with any other thick yogurt or probably farmers cheese, quark, cottage cheese.
Have just made a trial batch of these. Not in the oven yet.
I whipped the egg whites to stiff peaks (like for meringue), however the recipe DOESN’T say to do this. Just “mix the egg whites”.
Can you clarify please as I suspect it would make a huge difference if the egg whites aren’t beaten.
I’m looking forward to trying these rolls – though as the mixture is pretty wet, not sure if they will roll into balls.
You can do both. If you gently fold in the stiff egg whites in you might gt those buns a bit lighter, but as you see on the video works as well without whipping them up separately.
I was a gifted a bag of potato fiber from my German friend! Please share some other keto recipes for this fiber as there are very few US based cooks that use it! Thanks!
I use it for all of my fiber recipes. Some recipes are made with oar or bamboo fiber, but potato fiber is just perfect for that as well. I will list the names in here, so you can type each into the search bar:
Farmers Bread
Fiber Noodles
Fiber Bread Rolls
3 Ingredient Low Carb Pasta
Fiber Tortillas
Low Carb Fettuccine Noodles
Homemade Keto Spaghetti
Hope I did not forget anything.
I am so excited about this recipe! They are baking now and my whole apartment smells wonderful. I have one question, which is about the egg whites – do they need to be beaten (until fluffy and white) or just mixed? I thought the rolls might rise a bit more than they have and I am wondering if I should have beaten them.
Thank you so much for such a great recipe!
Linnea
P.S. I also didn’t have protein powder and used powdered egg whites, that may have made a difference as well.
It is best to beat the eggs as much as you can to give those rolls the hight and fluffly texture.
Czy można zastąpić mąkę migdałową mąką kokosową? W jakich proporcjach?
Not really.
Coconut flour has a completely different texture and measurements s well as flavour and taste. But if you do want to try, it is normally 1/4 of the amount of almond flour. Not sure how it will work in this recipe as I have not tried it.
I notice that the recipe calls for 15g or 3 tbsp of psyllium husk, but 15 g is 3 tsp, or 1 US tbsp. Can you clarify? My kitchen scale is inaccurate at such small weights. Thank you.
It is 3 tablespoons. Ground psyllium is very light in weight.
Can i use 30g of my eggwhite protein powder in place of other protein powder?
Relied. above
Mine are more dense than I expected. I used 4 Tbl of oil (recipe says 4 Tbl – 25 gm of oil). 25 grams of oil isn’t 4 Tbls. Help please. I really wanted these to be awesome!
I would suggest making sure your egg whites are whisked fully until stiff peak and fold them into the mixture very gently. that is what makes those rolls getting the fluffiness.