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 husks. 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. 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 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.
- 3 eggs
- 1.5 cups cottage cheese (I used salted, full fat)
- 1/2 cup psyllium husk
- 1 tsp baking powder
- Preheat oven to 350F.
- In a blender or food processor, blend together eggs and cottage cheese until smooth, and totally free of lumps.
- In a separate dish, combine psyllium husk with baking powder, and seasoning of choice.
- Pour the egg mixture over the psyllium husk powder, and stir until completely combined, and no pockets of psyllium or cheese exist.
- 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.