Nut Free Keto Dinner Rolls | A low carb, gluten free & grain free alternative to bread!

Nut Free Keto Dinner Rolls

I’ve missed bread so much over the past few years of eating pretty low carb, and I’d kind of given up on finding a remotely satisfying substitute for dinner rolls or hamburger buns. Don’t get me wrong, there are some solid keto bread recipes out there, and even some good mixes, but they all contain almonds. Almonds are the darling of the keto and low carb baking world, and I just so happen to be allergic to them. So, naturally, I really wanted to make nut free keto dinner rolls. I’m pretty demanding.

Fortunately, I bake pretty obsessively, so this goal was achieved! Deliciously, if I do say so myself. I’ve used these as burger buns, sandwich flats, and plain old butter transporters. The base flavor is pretty neutral, so you don’t have to worry about it overpowering the other foods in whatever you’re making. You can also pair this with anything, sweet or savory, with positive results.

The recipe is similar to these keto breakfast rolls, but with a different type of cheese and different proportions. And like every recipe on this blog, they’re gluten free and gluten free.

Tips on Baking Nut Free Keto Dinner Rolls

  • The sequence of steps is incredibly important when baking with psyllium husk powder. This stuff will bind up pretty much whatever liquid it encounters. For this reason, you’ll want to make sure the eggs and cottage cheese are fully blended before trying to add the psyllium powder. Otherwise things can clump up and be difficult to work with.
  • You can’t substitute cream cheese here without changing quantities and doing some finagling. For a cream cheese based keto bread recipe, check these out.
  • To change up the flavor, you can add pretty much any seasoning you want.
  • These bake up pretty much how you scoop them onto the pan, so keep that in mind!
  • PSA: Psyllium husk powder is 100% fiber. Be warned. Eating too many rolls could result some seriously uncomfortable digestive issues. My recommendation is to limit yourself to 1-2 rolls per day.

Nut Free Keto Dinner Rolls | A low carb, gluten free & grain free alternative to bread!

Nut Free Keto Dinner Rolls

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 rolls

Serving Size: 1 roll

Calories per serving: 140

Fat per serving: 5.4g

Carbs per serving: 2.2g net

Protein per serving: 9.4g

Fiber per serving: 10g

Nut Free Keto Dinner Rolls

Ingredients

  • 3 eggs
  • 1.5 cups cottage cheese (I used salted, full fat)
  • 1/2 cup psyllium husk powder
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 350F.
  2. In a blender or food processor, blend together eggs and cottage cheese until smooth, and totally free of lumps.
  3. In a separate dish, combine psyllium husk powder with baking powder, and seasoning of choice.
  4. Pour the egg mixture over the psyllium husk powder, and stir until completely combined, and no pockets of psyllium or cheese exist.
  5. Scoop into mounds on a baking sheet lined with a silicone baking mat, or parchment paper, and bake for 25-30 minutes, until just brown on the outside, and cooked all the way through.
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Nut Free Keto Dinner Rolls | A low carb, gluten free & grain free alternative to bread!

11 Comments

  • Joanna April 10, 2016 at 4:18 am

    Tried this a few days ago and while they were yummy, they really didn’t rise at all – any ideas why?

    Reply
    • Liz April 10, 2016 at 7:43 am

      I’m glad they were yummy! Hm, so, typically when I make them, there is very little rising as well, but there is some. It could be that the baking powder was less active (this happened to me recently – I didn’t realize my baking powder had expired, and was wondering why everything was so flat!). I’ll update this if I can think of anything else 🙂

      Reply
  • Ogmomma2012 (Laura) May 6, 2016 at 8:03 pm

    Made HUGE rolls! Will be posting them on Instagram soon!

    Reply
    • Ogmomma2012 (Laura) May 6, 2016 at 9:17 pm

      Okay so they were pretty gummy, did I make them too big? What texture is acceptable?

      Reply
      • Liz May 6, 2016 at 9:59 pm

        If they were a little bigger, maybe a little more time in the oven? The texture I always get is pretty dry, and actually really bread-like. Spreading them a bit flatter, too, can help with baking all the way through!

        Also, I’ve noticed that some brands of cottage cheese are more liquidy than others. I should make a note about that!

        I hope they still tasted good!

        Reply
        • Ogmomma2012 (Laura) May 7, 2016 at 12:29 pm

          The family was so so on them, I toasted them and it was almost an english muffin! I used 2% cottage cheese because that’s all costco sells. -.- I will try draining it a little and spreading thinner. I’m also an idiot and I doubled the recipe, but still made only 8! Doi! Haha next time should be way better!

          Reply
          • Liz May 7, 2016 at 12:32 pm

            I’ve definitely made a few gummy batches, too!! I find practice helps! And making sure the cottage cheese is blended really well!

    • Liz May 6, 2016 at 9:59 pm

      Thanks so much for always tagging the recipes you make – it’s so fun to see! 😀

      Reply
  • Erika April 5, 2017 at 12:22 pm

    if someone wanted to try too veganize these, do you think a soft tofu would work as a sub for the cottage cheese?

    Reply
    • Liz April 6, 2017 at 6:08 am

      This is an awesome idea, Erika! Definitely worth a shot. I’ll have to try it and let you know!

      Reply
    • Liz April 7, 2017 at 4:00 pm

      Hey! I did a bunch of testing with this today, and it didn’t seem to work perfectly as a 1:1 sub, but if you only use a 1/2 cup of tofu for the same amount of everything else (though the eggs are flax eggs), make the rolls relatively flat and bake them for an hour…it works!

      Thank you so much for suggesting this substitution!

      Reply

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