
Our 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 really whatever you want!
It took 4 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 4 serves. 1 serving is 1 bun and has 4g net carbs.
Store leftover Low Carb Sub Rolls in the fridge for up to 5 days, or freeze for up to 3 months.
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 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 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).

Keto Sub Rolls, Hot Dog, Sandwich Buns
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
Nutrition

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.
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!
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 🙂
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!