Low Carb Sandwich Rolls
These low carb sandwich rolls are easy to make, and give that great chewy bread feel for a sandwich! This recipe is low carb, low fat, gluten free, and a Trim Healthy Mama Fuel Pull!
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Many months ago I ran across this keto bread recipe, and tried it out. It was fabulous, and made a great sandwich bread. However, it used a lot of almond flour, which made it an S fuel. I was looking at it again this week and wondered if I could make it into a Fuel Pull by using the Trim Healthy Mama Baking Blend in place of the almond flour. I also made a few other adjustments, but please do check out the original recipe for keto bread.
Using the Baking Blend in place of the almond flour also cut way down on the calories – these rolls only have 68 calories each! And only 1 net carb.
I like to use them for sandwiches, but they also make great garlic bread. Simply slice the rolls in half, slather with butter and garlic, then toast in the oven. (Adding butter, of course, would make it an S fuel.) You can even add spices or herbs to the dough itself if you want a more savory roll.
If you don’t mind changing the fuel type from a Fuel Pull to an S, you can brush melted butter on the tops of the rolls as soon as you remove them from the oven, then sprinkle with garlic salt and Parmesan. So good!
I know people will ask, “Do these taste just like bread?” And the answer to that is no, they do not taste “just like bread.” But, they are close enough for me, and I especially love the fact that they are a FP! I sometimes eat my sandwiches on sprouted bread, but I miss being able to have cheese and mayonnaise. Now I can have it all!
These low carb sandwich rolls have a crisp crust, with a soft interior. They are chewy, like real bread. My very picky 8 year old daughter gobbled one up and declared it was very good! (I was shocked – she usually doesn’t like such things.) I should also add that bread is one of her favorite foods! Even my husband thought these tasted great!
I cannot wait for you guys to try them and let me know what you think! The ideas for these are endless – open face meatball sandwiches, pizza sandwiches, breakfast sandwiches, chicken salad sandwiches, well, . . . you get the idea!
If you are looking for an S fuel bread that you can bake as a loaf, be sure to check out this Simple Soda Bread from my friend Judy, over at Wonderfully Made And Dearly Loved!
So what do you need for these Low Carb Sandwich Rolls?
1 Cup Trim Healthy Mama Baking Blend
4 Tablespoons Psyllium Husk Powder
1 Tablespoon Baking Powder
1 Teaspoon Salt
2 Teaspoons Apple Cider Vinegar
1 Cup Boiling Water
1 Cup + 1 Tablespoon Liquid Egg Whites
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- 1 Cup Trim Healthy Mama Baking Blend
- 4 Tablespoons Psyllium Husk Powder
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 2 Teaspoons Apple Cider Vinegar
- 1 Cup Boiling Water
- 1 Cup + 1 Tablespoon Liquid Egg Whites
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Preheat oven to 350.
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In a large mixing bowl, mix all dry ingredients.
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While mixing with a hand mixer, add apple cider vinegar, boiling water, and egg whites.
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Mix for about 15-20 seconds, or just until ingredients are combined and begin to clump together.
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Dough will be a bit goopy, almost like oatmeal. (Don't worry, that is normal!)
With wet hands, shape dough into eight rolls and place on a greased baking sheet.
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Bake for 60-65 minutes, or until bread sounds hollow when tapping the bottom.
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For best results, allow bread to cool completely before slicing.
I know it is tempting to cut into your bread as soon as it comes out of the oven, but I've found that the texture is much better after they cool completely.
Also, another note - I do not like to eat these by themselves as dinner rolls, but they make a great sandwich bread or garlic bread!
If you do not have the Trim Healthy Mama Baking Blend, you can use this DIY Baking Blend Recipe.
Wow! These are wonderful! I love the combination of crusty outside and soft inside. My husband thought they were delicious, too. Thank you, Sarah!
Thanks for the recipe! They are awesome!!!
Why would adding only spices or herbs change the fuel pull to an S? I understand the butter doing this but not spices?
I’m sorry, it looks confusing the way I wrote it. I meant brushing the tops with butter or slathering them with butter for garlic bread would change it to an S.
I should’ve left them in the oven just a little longer, but they’re still really good! Just had a sandwich and am now tempted try one toasted with avocado…I sooo miss having that for breakfast.
I want to make these but I don’t have psyllium husk powder and wasn’t able to find at the grocery store what could I use until I can make a trip to the closest Whole Foods store!
Unfortunately, there is not a substitution for the psyllium.
I believe there is a brand of bowel health powder, (meant to be stirred into water to help with elimination, that is made from Psyllium husk powder. you want to look for the one that only has psyllium husk powder, no flavorings or additives.
Is it possible to make it using whole eggs for an S?
Perhaps, but they may be more wet.
Made them tonight. So happy!! Meat, cheese and mayo on bread!? What’s not to love?
Do you know if these would freeze well? I’m the only one in my family who is really following this diet (the hubs eats some of the main meals, but any wraps or breads are only consumed by me. I’d love to be able to make some ahead of time and then freeze the rest for easy prep.
Yes, I think these would freeze great!
If you eat one or two a day they will keep well in a ziplock bag in the bread drawer. If you only want one occasionally the freezing them would of course be the best option.
Thank you for the recipe! I have a question — I just made a batch, and most of them collapsed, oddly from the bottom up. They look like the normal dome on the pan, but, when I turned them over, they’d “pulled up” in themselves, so I’m not sure how I’m going to cut them. Do you have any thoughts about why this happened or how to prevent it? Maybe I should have moved them to cool on a rack instead of on the pan? Any input is appreciated!! I’m ready to try again! 🙂
Hmmm . . . I have never had that happen. Cooling on a rack is probably not a bad idea, but I’m not sure that is the reason. Unfortunately, baking with alternative ingredients can be tricky at times, and I’ll just be honest – I’m not always the best at troubleshooting the “why.”
Hi!
I had this happen to me also, I baked them for about 70 mins as they weren’t done at 65. 7 of them collapsed on the bottom :-(.
I’m trying to figure out how to salvage them. I used all the ingredients and followed the recipe to a T.
This happened to me as well and I think it was because my place is quite cool. As soon as I took them from the oven they shrank inside themself. I am going to make another batch and try calling them in the oven with the door open and see if this helps.
Nickie, did it work?
Mine did that just a little. I cut them from the edge half way in then moved the knife around the edge and after they were opened they flattened out nicely
How do I store them?
I store mine in a Ziploc bag on my counter.
If they are only one carb could I eat 4 for 4 carbs out of my allotted daily 10.
Also if you make garlic bread out of them would you toast them to make them crunchy.
They sound heavenly as I miss crunchy bread.
Yes, I would think so. And yes, I would cut the rolls in half, add butter and garlic, then broil them in the oven to make them crunchy.
Have you tried making these as a loaf of bread?
No, I have not.
I know you said there was no substitute for the psyllium husk, but I wonder if oat fiber would work.
Other people have wondered that as well. I have not personally tried it, but I think I will soon!
Can you use the whole psyllium flakes from THM. Didn’t know if I could ground those up to make a powder? These sound awesome.
Some of my readers have reported that they used the whole flakes and the recipe turned out great. Or, you could grind them up to make the powder.
So are these 1 carb each or for the entire pan of 8? (Making them less than 1 carb each) I’m trying to figure out my math.
THM baking blend = 4 net carbs total for 1 cup
Psyllium = 0 (fiber cancels mine out)
Eggs = 0
Water/ACV = 0
Baking powder = 0
So that makes 4net carbs per 8 rolls making them .5g net carbs each. Right?
The nutritional facts listed are for 1 roll. 🙂
These are wonderful! I made them with Briana Thomas’ baking blend; used only a 3/4 cup and they turned out great.
Is it normal for the dough to be quite watery? I formed 8 rolls, but it was hard for it to maintain its shape. Hopefully they’ll be fine once they come out of the oven. Should I just add a little more baking blend next time?
They should hold their shape after you form them. Yes, if they look that watery, you could add another couple Tablespoons of Baking Blend.
M ine just came out of the oven. They look great. Mixed them in my food processor.
This bread looks so hearty and delicious you would never guess that it’s low carb! I would definitely try this for sandwiches!
I just read on another recipe on a different site, someone commented , you can get it cheap at an Indian Grocery store. they said it is called Isabgol and it is in a green box?
Wow!!!! These are a complete game changer for our family. They are delicious. I am so excited to have a vessel for some of our favorite sandwiches. I have 4 children, 10 and under, they all loved them. My only problem will be making enough at one time. Not a bad problem at all!!! I used separated eggs to make mine, and I used the yolks to make some homemade chocolate pudding (for the kiddos). It was a win, win situation. My only question, are they supposed to to completely dry on the inside. My buns were a bit moist, I baked for 60 min and think maybe I should have went the extra 5min.?.?.? Or is that the way they should be? Either way, these will be a common thing in our household. Thank you so much for an awesome recipe!!!!
It is common for them to be a bit moist on the inside, but I find that they longer they sit, they tend to dry out. But you could certainly bake them a bit longer as well! I’m so glad you and your family enjoyed them!
I’ve made these twice so far this week. The first time I was afraid of mixing them too long and realized I probably didn’t mix them long enough as I couldn’t get them to keep shape. They flattened. However, they made GREAT sandwich buns! They were like those sandwich thins you can get in the store, but better! I made my second batch this evening and let them sit a little bit in the bowl before I formed them into a ball-ish shape and they did much better this time. They are awesome, thank you!!
I only have whole husk psyllium flakes. Would that work if I grind it into a powder first?
I have had readers report that they used the whole flakes and they worked fine. Or you can certainly grind the flakes into powder if you wish.
Can you replace psyllium with oat fiber?
I think that may be possible – I want to try it myself next week. I have not tried it yet.
These look great ! Can’t wait to try them ! I have seen the Keto recipe before, but it always scared me !
So you add BOILING water and then egg whites ?
Doesn’t that “cook” the egg whites ?
Scared I am going to have egg white bits in my buns !
🙂
Yes, water “just off the boil,” but I have never had it cook the egg whites.
I love these rolls, I have made so many other Keto breads and theses are my favorites. I was wondering if any one has tried this recipe for pizza dough? Throw in some garlic and onion powder and spread it flat. I think I will try it tonight.
Yes, at least one of my readers said she used it as a pizza crust!
My Husband and I do love these as dinner rolls!!
I made these last night and they are amazing!! They are wonderful. This is the quickest, easiest bread that I have ever made. Now I can have sandwiches again. I followed the recipe to the T and they are perfect!! Thank you for sharing this.
I’m really enjoying these rolls! I input the ingredients in MyFitnessPal and came up with a lot higher protein, about 16g per roll. The only difference is that I used a THM psyllium which I grind into powder myself. It has 11g protein per T. I measured it after grinding. I checked the link you provided for psyllium powder and it didn’t show a protein count on the nutrition info. Does the one you use have no protein in it or do they just not put it on the label? Wondering if I’m calculating it wrong or if the flakes are much higher in protein.
I’m not sure . . . I buy mine in bulk, from Natural Grocers.