These no egg keto bread rolls are easy to make and are moist and light. Made with coconut flour and psyllium husk powder they are high in fiber and gluten free too.
Despite the lack of egg these low carb coconut flour bread rolls still rise with volume and are light and fluffy inside. Great as a dinner roll or serve with a low carb soup.
I baked two versions of this egg free keto bread roll. One with coconut flour, one with oat fiber. Both were good but I preferred the coconut flour version. In the photos, the bread rolls with the sesame seeds are the coconut flour ones. There's not a lot of difference between them.
How to make no egg keto bread rolls
What you need
- Coconut flour - Make sure the coconut flour is at room temperature.
- Ground Flaxseed - this helps give the bread a slightly wholemeal taste.
- Psyllium Husk Powder - You can use the powder or grind psyllium husks in a coffee grinder.
- Xanthan Gum - This helps the elasticity of the bread without any gluten.
- Butter - Use grass fed. You could substitute this with coconut oil or Ghee.
- Greek Yogurt - Use a full fat yoghurt
- Apple Cider Vinegar - This helps give the bread rolls volume.
Recipe Tips & Suggestions
If you want to try these with oat fiber in place of coconut flour, the volume is the same.
You must allow these to cool down. Due to the xanthan gum, they will be sticky if you cut them in half to use warm. They are best served cold.
Make 2 larger rolls for burger buns.
More no egg keto bread recipes
Keto Bread Rolls Without Eggs
- ½ cup coconut flour or oat fiber
- 2 tablespoons golden flaxseed meal dark could be used
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 2 tablespoons butter melted
- ½ cup Greek yogurt
- ½ cup boiling water
- 1 tablespoon apple cider vinegar
- In a medium bowl, mix the coconut flour, flaxseed meal, psyllium husk powder, salt, baking powder and xanthan gum.
- Pour in the melted butter and mix to resemble bread crumbs.
- Add the Greek yogurt and stir well.
- Add the apple cider vinegar and mix well.
- Add the boiling water a ¼ cup at a time until a wet dough forms.
- Allow the dough to rest for 10 minutes to firm up.
- Preheat the oven to 180C/350F degrees.
- Line a baking tray with parchment paper.
- Using damp wet hands, split the dough into 4 sections and form them into 4 buns.
- Place the bus on the tray and bake for 25 minutes until golden on top.
- Turn off the oven and allow to cool for a further 10 minutes.
- Remove from the oven and cool thoroughly.
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