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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 (maybe served along with some Egg White Oatmeal), 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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Ingredients
- 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
Instructions
- Preheat oven to 350.
- In a large mixing bowl, mix all dry ingredients.
- While mixing with a hand mixer, add apple cider vinegar, boiling water, and egg whites.
- Mix for about 15-20 seconds, or just until ingredients are combined and begin to clump together.
- 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.
- Bake for 60-65 minutes, or until bread sounds hollow when tapping the bottom.
- For best results, allow bread to cool completely before slicing.
Notes
Nutrition
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!!!
Hi, thank you for the recipe. I’m going to try to make them now. I was wondering if they freeze well?
Yes, they do freeze well!
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.
Best bread rolls I ever tried! I make them all the time. They freeze really well also. They are absolutely perfect for those who love bread, but don’t want to eat the carbs. Thank you Montana kitchen! ❤️
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.
From my understanding that type of psyllium is actually not what's recommended. You want the whole psyllium... it looks like a fiber, not a powder.
I wonder if one could do cinnamon and sweetener and somehow make a cinnamon roll???
Is it possible to make it using whole eggs for an S?
Perhaps, but they may be more wet.
Made them today and loved them! Excellent recipe. Thank you for your hard work and for sharing!
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.
Yes grind them. Grinding them reduces their volume almost half so using them whole you’d need around double the amount, but I’m not sure the exact measurements, but it’s the difference between risen buns and flat ones
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.
Grind them. The difference is important
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 always put all of the dry ingredients in a big bowl. Mix it up. Add eggs. Mix, then add boiling water. Blends perfectly smooth. I do let it sit for a couple of minutes. Score/Divide it into 8. Roll each one into a ball. Perfect every time. I sometimes roll them into hot dog size buns. Only needs to cook 30 minutes that way. Same for hamburger size buns. Roll into a ball and smash to hamburger bun size. Cook 30 minutes. I use that shape for sandwiches and BBQ too. Thanks for the recipe.
Add it while mixing. The water cools to quickly to cook the eggs
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.
I just had a hamburger. On a bun! And it wasn't a xo! And toast with bacon and eggs... yeeee I'm excited! Thank you so much!!!!
regarding using whole psyllium husks, I have input on that. I have whole ones, and my buns came out very flat. but I accidentally found an old recipe from "the diet doctor" which used almond flour this was from 2013 I think, so they didn't have baking blend back then. the psyllium husk was finely ground and it called for five TBS. I tried grinding the psyllium husk to use in your recipe and found that it takes nearly 10 TBSP of whole husk to make 5 tbsp of psyllium husk so I'm guessing I need to use powdered husk to make them hold their loft in your recipe. that experiment is for tomorrow. the ones I made today were high and round but to small for hamburgers, more like dinner rolls.
Love these!! I do want to say that the first time I made them I used the THM Psyllium flakes (I read the recipe wrong). They did not turn out good and I couldn’t understand why people thought they were so great. These rolls are my go to sandwich and burger bun. Next time I may try shaping into brat buns. Thank you so much for creating this recipe!
Text from my husband when I was at Costco today: "Wow those rolls are good". I just had my sandwich and I agree! Thank you Sarah!
Hello Sarah, I tried this recipe. and my toddler (18 mos old), who doesn't like to eat bread, LOVED it!!! He loved it so much. And I am very happy to see him eating a mouthful of it. Thank you!!! I will try other recipe here too. 🙂
I made these last night and they were fantastic with our Bacon Cheeseburgers. My husband was quite impressed with "my" bread-baking! I sprinkled a little Everything Bagel on the tops before baking. Thanks so much Sarah for a QUICK, easy, and delicious roll recipe. I'm following Keto now, and 1 net carb per roll was the ticket to enjoying bread again. 🙂
Ohhhh! Everything Bagel seasoning on these would be great! Thx for the idea!
First let me say how thankful I am you re-created one of my favorite recipes with baking blend,,,be still my ❤️.
I made them today taking the advice found in another recipe using coconut flour and almond flour to make sure egg whites are used at room temperature for a better rise. I do believe it helps with rise. And this recipe has a lower carb count which is awesome for my keto though most keto folks don’t eat oat fiber🤪. They turned out awesome and can’t wait to make a 🍔. But the way, I like them fine as rolls😍❣️
Just had to say thank you so much for this recipe! It worked perfectly with my adaptation of the THM baking mix. Lovely crust, very light and fluffy! I cut them opened and dry the inside for another 6 or 7 minutes in the oven after I turn it off. I also add some sweetener because I like a balance of sweet and salty flavour in my bread. Added about 1/2 tsp of super sweet made with monk fruit & xylitol. First batch I had 2 just plain out of the oven with a bit of butter! I've made tuna melts and BLTs, can't wait to try a hamburger! And I'm going to make some hot dog rolls too! These are the best alternate bread thing I've found yet, Thanks again!
This is perfect as I accidentally bought Psyllium Powder instead of the whole husk flakes.
We enjoyed these with a nice big juicy burger! Yum, yum.
Yes, they make great keto hamburger buns!
Can I use carton egg whites or do they need to be fresh?
You can use the carton variety!
I bought the THM psyllium husk flakes. Can I grind it in a food processor to make the powder? Hate to keep buying different versions of psyllium. My closet is full of THM products as is.
I used the THM flakes also and although the taste was good, the rise was small and flat. I was going to try to grind mine after I read the comments. I was so excited to find another recipe that uses psyllium.
These have an amazing taste and texture! I used the THM psyllium flakes and the rise was small and they were flatter than pictured but I was still able to slice them and enjoy a sandwich WITH MAYO AND CHEESE that was not a crossover! I am so glad I found this recipe and Sarah. I am excited to find another recipe that adds more psyllium into my diet. I cannot wait to make these again and get a better rise so I can finally have a yummy hamburger bun. The recipe was easy peasy to follow, quick, and yummmm