Egg-Free Seeded Bread Rolls

About

These healthy Keto rolls are a great low carb bread alternative with no eggs required! Simple to prepare, these easy bread rolls are packed with heart-healthy seeds, then oven baked until crisp and golden on the outside and fluffy in the center. These make a great dinner roll option if you require an egg-free diet or vegan option.

How to Make Keto Bread Rolls

Our easy no-egg bread rolls are prepared from a base of coconut flour, ground almonds and ground flaxseed. For crunch and texture, we have added pumpkin, sunflower and chia seeds. The chia and flaxseed help to bind the low carb dough without the need for eggs as well as the addition of a little tahini and xanthan gum. Once the dough is prepared, the rolls are shaped and oven-baked until golden.

Serving Suggestions

Our Keto egg-free bread rolls are a great dinner roll option, perfect served slightly warm and slathered in butter. These are also ideal for serving with your favorite Keto soup for soaking up the broth. The rolls are delicious served cool or warm from the oven.

Ingredients

2 tablespoon olive oil
1 teaspoon apple cider vinegar
1 cup, ground almonds, raw
1 teaspoon tahini
1 teaspoon baking soda
1 teaspoon xantham gum gluten free by hodgson mill
1 tablespoon, whole pieces chia seeds
½ teaspoon salt, sea salt
½ tablespoon, whole pieces pumpkin seeds
½ tablespoon, whole pieces sunflower seeds
½ cup warm water
⅓ cup whole ground flaxseed meal by bob's red mill
¼ cup coconut flour

Instructions

Add the coconut flour, ground almonds, flaxseed, baking soda, salt and xanthan gum to a mixing bowl. Stir everything together well to combine. You may add a little low carb sweetener if you prefer a touch of sweetness to your bread. Be sure to adjust your macros to account for this.
Add the tahini, apple cider vinegar and 1.5 tablespoons of olive oil to the bowl with the dry ingredients. Mix everything together well to combine. The mixture will start to look like a thick, heavy crumb consistency.
Slowly drizzle the warm water into the bowl a little at a time. Continue mixing as you add the water until fully combined and a dough forms in the bowl. Once all the water is incorporated, set the dough to one side for 10 minutes. This will allow the chia and flaxseed to absorb some of the liquid and gel a little, binding the dough.
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper. Divide the dough into four even portions and roll into balls with your hands. Arrange the dough balls across the lined oven tray and press down just a little with your palm. Brush the rolls all over with the remaining olive oil.
Transfer the tray to the oven. Bake the rolls for 25-30 minutes until golden brown all over and cooked through. The rolls should be crisp on the exterior but soft in the center. Set aside to cool a little before serving.