These Keto Sub Rolls are soft and fluffy – everything you want and need in a bun! They are super high in fiber and perfect for sandwiches, hot dogs, meatball subs, and whatever you want.
It took four batches to perfect these soft, fluffy, Low Carb Hot Dog Buns, but frankly, it was well worth the journey!
This Keto Sub Rolls recipe makes four servings. One serving is one bun and has 4g net carbs.
Keto Sub Rolls Ingredients
- 4 ounces of Almond Flour – this measurement is by weight and is approximately 1 1/4 cups.
- ½ cup of Golden Flax Meal
- ¼ cup of Psyllium Husk Powder
- 2 teaspoons of Baking Powder
- ½ teaspoon of Salt
- 4 large Egg Whites
- 2 teaspoon of Apple Cider Vinegar
- 1 cup of water, room temperature
How to Make Keto Sub Rolls
- Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set it aside.
- In a mixing bowl, add the dry ingredients and mix well. Set aside.
- Add the egg whites to a large mixing bowl and beat with your hand mixer until foamy.
- Add the vinegar and water and continue mixing.
- While continuously mixing, pour ½ a cup of the dry ingredients into the bowl, followed by the rest.
- Stop the mixer as soon as it comes together and give a quick stir with a spatula.
- Leave to sit for about 5 minutes so that the dry ingredients can soak up the liquids.
- Once the dough feels firmer and sticky, spoon it onto a piece of parchment and shape it into a thick rectangle.
- Cut into four evenly sized rectangles and place on your prepared cookie sheet.
- Gently round the edges and cut three deep slices in the tops of each bun.
- Bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped on the base.
- Leave to cool completely before slicing (if sliced hot, they will deflate).
Store leftover Low Carb Sub Rolls in the fridge for up to 5 days, or freeze for up to 3 months.
Keto Sub Rolls – Low Carb Hot Dog and Sandwich Buns
Our Keto Sub Rolls are soft and fluffy – everything you want and need in a bun! They are perfect for sandwiches, hot dogs, meatball subs, and really whatever you want!
Print Pin Email Servings: 4 servings
Calories: 332kcal
Unit Conversion
Ingredients
- 4 ounces Almond Flour
- ½ cup Golden Flax Meal
- ¼ cup Psyllium Husk Powder
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 4 large Egg Whites
- 2 teaspoon Apple Cider Vinegar
- 1 cup Water room temperature
Instructions
- Preheat your oven to 175C/350F. Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, add the dry ingredients and mix well. Set aside.
- Add the egg white to a large mixing bowl and beat with your hand mixer until foamy.
- Add the vinegar and water and continue mixing.
- While continuously mixing, pour ½ a cup of the dry ingredients into the bowl, followed by the rest.
- Stop the mixer as soon as it comes together and give a quick stir with a spatula.
- Leave to sit for about 5 minutes so that the dry ingredients can soak up the liquids.
- Once the dough feels firmer and sticky, spoon out onto a piece of parchment and shape into a thick rectangle.
- Cut into 4 evenly sized rectangles and place onto your prepared cookie sheet.
- Gently round the edges and cut 3 deep slices in the tops of each bun.
- Bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped on the base.
- Leave to cool completely before slicing (if sliced hot they will deflate).
Video
Keto Sub Rolls Recipe – Soft Bread Rolls for Low Carb Hot Dogs & Sandwiches
Nutrition
Calories: 332kcal | Carbohydrates: 25g | Protein: 13g | Fat: 23g | Saturated Fat: 2g | Sodium: 352mg | Potassium: 414mg | Fiber: 21g | Sugar: 2g | Calcium: 197mg | Iron: 2mg
Want more tasty Keto Bread recipes; try our;
Oh, and want to use those leftover egg yolks? Try these recipes
To make a larger batch of this Keto Sub Rolls recipe, adjust the servings above.
i followed the directions but arrgh, they deflated as soon as I took them out the oven and did not seem done at all. any tips?
Hi Gretchen,
It sounds like your oven might run a little cooler than mine, if they don’t look done, I would suggest giving them another 5-10 minutes in the oven.
I tried it with the carton egg whites and they looked good going in the oven. But they did deflate after cooling. But they also turned purple after baking. Some kind of chemical reaction happened while baking. Not sure what made that happen.
Hi Stephanie,
The purple colour is due to the psyllium husk, some brands just change colour when baked, it’s perfectly edible though. The deflation could either be the carton egg whites, or they just needed a little longer in the oven. I hope that helps 🙂
Does this work with the carton egg whites or should it be actual egg whites?
Hi Stephanie,
I don’t use egg carton whites, but if they act the same way as fresh ones, I don’t see there being an issue. Please pop back and let me know how it goes!
Thinking of making this ahead of time for a camping trip. With this be okay frozen?
Hi Janine,
Yes, they can be frozen for up to 3 months 🙂
Hi would I be able to substitute xanthan gum for psyllium husk?
Hi Sharicka,
It’s not something that I have tried so I can’t offer any suggestions here!
I followed the recipe to a T. They took over an hour at 350 to get golden brown and hollow sounding but didn’t rise much. My oven is fine. They smell amazing and I can’t wait to try tomorrow. Any suggestions?
Hi Karen,
It could be that your baking powder is a little be old and has lost its puff. I would double-check if your oven’s temperature is accurate too, an hour at 350F is a very long time for the rolls to not be browning.
Hey! I am new to keto and have a couple questions. This bread sounds too good to be true haha – Are all carbs valued the same? So for example, if I stay under 20 net each day does it matter where they come from? Should something like this bread be considered a treat? Or just counted in your daily intake?
Thanks!! 🙂
Hi Kat,
This bread can be counted in your daily intake. Some people choose to “spend” their carb allowance on keto-friendly breads and treats, and others on just veggies – it’s all up to you 🙂
OMG! This is my first time EVER leaving a review but I just must! I have spent soooo much time looking for a keto bun recipe that wasn’t eggy or cheesy and THIS IS IT! I followed directions exactly and used my silicone hoagie bun molds and had pulled pork buns last night which were amazing. No one believed me when I told them they were keto! As I write this I’m using my hamburger bun molds and seeing how they turn out. THANK YOU so much for this recipe! My summer of bbq’ing is saved!
Aww Chris! You are too kind, thank you for such a lovely review 🙂
Hey again Gerri, I wanted to see how your recipe would work as a pizza crust and it was incredible. Once I made the dough, I split it in half and it was enough for two pizzas. I pre-cooked the dough for 15 minutes and then once cooled added the toppings and then on my pellet grill at 450 for 30 minutes. Incredible. I just wish I knew how to post pictures
That sounds amazing Chris! I will have to try it.
You can always tag us in photos on social media, or even send photos to [email protected] – I always love seeing them 🙂
Looking forward to trying this out – first attempt at keto hot dog buns was another recipe that is similar that had a lot of mozzarella…it turned out OK, but not fluffy. Any advice on adding a little yeast to your recipe?
Hi Ryan,
These buns are quite fluffy as they are. If you want to add yeast for the flavor I would start with 1 tsp dry yeast with 1 tsp inulin (to feed the yeast) and activate it in 1/4 cup of the water, warmed.
I’d love to hear how they turn out!
Mine deflated even after letting them cool, not sure where I went wrong… anyways they were tasty flat buns.
Hi Naketa,
It sounds like they might have needed a few more minutes in the oven.
These rolls were fabulous! First keto rolls I made that actually tasted like REAL bread rolls!
Thank you for your kind words Donna! I’m so happy that you enjoyed them 🙂