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The one thing I tend to miss most on a low carb vegan diet is bread. Really, I think all of us on some form of keto, low carb or gluten free diet can agree on this. Bread is one of those things that’s pretty hard to approximate without carbs. Things get even more challenging when eggs are removed from the equation, since so many low-carb breads are basicallt egg patties with some leavener and mix-ins. So, I was really happy when I finally came up with a vegan keto roll recipe that actually tasted bread-like. In addition to being gluten free and grain free, they also contained no nuts, which was pretty cool because every low carb recipe ever seems to contain almond flour or butter. The only downside, was that this recipe used tofu.
Now, I’ll have soy on occasion, but I really try to avoid it because it upsets my digestive system, and it looks like I’m not alone. I received quite a few blog comments and messages on instagram, asking if there was a way to sub out the soy. I had a hunch that peanut butter (or nut butter of choice) might work really well for this, and so I ran with it. As luck would have it, peanut butter did the trick, and so now I’m happily sitting at my desk, enjoying a sandwich with some soy free, gluten free rolls that could actually be paleo too, if you used almond butter.
I’d love to know if you make this, so be sure to comment or tag me on instagram if you do!
Notes on Making Low Carb Vegan Rolls (soy free!)
- You can use pretty much whatever nut butter you want for this. I happen to be allergic to almonds, so I use peanut butter, but almond butter does have less carbs (generally).
- If you want to make this nut free as well, sunflower seed butter will totally work.
- The psyllium is pretty integral to the structure of these, so I do not currently have a substitute!
- These really do need a full hour in the oven. Sorry. 🙁
- Flattening these out is really important, otherwise they won’t bake evenly, and will be gooey in the middle. I try to shape the dough into hambuger patty-sized discs about 1/4″ thick and then put them on the tray, and that size seems to work out well.
- 3 tbsp ground flax seed
- 1/2 cup peanut butter
- 1/2 cup psyllium husks
- 1 cup water
- 1 tsp baking powder
- pinch of salt (add up to 1 tsp if using unsalted peanut butter)
- Preheat oven to 350F.
- To a mixing bowl, add psyllium husk, ground flax seeds, baking powder, and salt, and whisk until thoroughly combined.
- Add water to the dry mixture, and mix until all the water has been absorbed. Mix in peanut butter, so that the entire dough is completely uniform.
- Scoop into mounds on a baking sheet lined with a silicone baking mat, or parchment paper, flatten into discs and bake for 60 minutes, until just brown on the outside, and cooked all the way through.