Low Carb Bread Rolls only 2g net carbs

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These Low Carb Bread Rolls are magnificently just like the real thing but with only 2g net carbs per roll!

Honestly I am totally in love with these low carb rolls. They are super simple to make as well. Absolutely perfect for a low carb burger or a low carb salad roll. 

With only a few changes from our Low Carb Bread Recipe these rolls are so perfect. Amazing just with butter, a salad roll or crazy good burgers.

low carb bread roll with salad

low carb bread roll ingredients

Yes these rolls do use some specialty ingredients. For most Aussie’s Oat Fiber is only available from Elite Health Supplements or iHerb. These two places are at least the most affordable at least. 

Oat Fiber is NOT Oat Flour. No matter what your local health food shop tells you. Oat Fiber is made with the husk of the oat (the groat). It contains no carbohydrate and helps keep this keto bread recipe super low in carbs.

Vital Wheat Gluten flour contains wheat. This recipe is certainly not for those low carb or keto followers who do not consume grains. Gluten Flour is a low protein flour that is much lower carb than wheat flour. 

Flax meal. I use golden flax meal. Golden flaxseeds are best freshly milled for any low carb baking. Always store in the fridge or freezer after opening as flax can quickly go rancid.

Inulin is used as a sugar substitute for activating the yeast. Sugar or honey can be used in its place to activate the yeast. It should be noted that yeast will consume the carbs from sugar or honey if used. Inulin is prebiotic insoluble fibre sourced from plants. It has sweet properties naturally occurring and can be used to feed and activate yeast as well as be used in baking and sweets. Other sweeteners like xylitol and erythritol will not activate yeast. 

The yeast I use is just your standard dried yeast from most supermarkets.

Low Carb Bread Rolls on tray

tips on how to make the best rolls

  1. Activating the yeast. The water must be warm to activate yeast. Add the inulin or sugar/honey to help activate. Cover the bowl with cling film and/or a silicone mat and leave somewhere warm to activate. You will kknow when it is ready as the top will be thick and foamy.
  2. When combining ingredients never add the yeast and salt together. Salt kills yeast. If you follow the list of ingredients in order of the recipe you will be safe.
  3. Knead for a minimum of 5 minutes. The dough should be soft but not sticky. If the dough is too wet add a little more flaxmeal to help absorb the moisture. 
  4. The mix makes roughly 700g total mass. Cut into 10 x 70 g pieces and roll. Watch the video within the recipe for a simple rolling technique.
  5. Cover and place in a warm place to allow buns to double in size. Leave plenty of room on the baking tray for them to rise.
  6. Season. I season with a mix of nigella seeds, sesame seeds, celery salt and onion granules.
  7. Bake and cool on wire rack before slicing and serving.

Low Carb Bread Rolls on tray

alternative serving suggestions

These buns could be hollowed out and used for mini low carb cob loaves or soup in a bun. Use the soft dough in the centre for dipping. How yum does that sound?

Flavour with garlic and cheese for tasty garlic bread.

Make into hot dog buns for a tasty hotdog

Top with cheese and bacon for a tasty variation.

There are endless possibilities to enjoy these low carb keto buns to suit your own ketogenic or low carb lifestyle. 

low carb hot dog on black plate

want more low carb keto bread recipes?

  1. Low Carb Bread Recipe | Keto bread
  2. Low Carb Focaccia Bread (with olives)
  3. Chocolate Cacao Keto Bread
  4. Keto Banana Bread | Sugar free recipe
  5. Best Keto Bread Recipe – No eggy taste

low carb bread roll on a plate filled with salad

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low carb bread roll with salad

Low Carb Bread Rolls

Amazing how much our low carb bread rolls are just like real bread rolls but with waay less carbs. Only 2g net curbs per bun. Perfect for a humble salad roll or with your favourite burger fillings.
4.96 from 21 votes!
Prep Time: 10 mins
Cook Time: 30 mins
Resting time: 1 hr
Total Time: 1 hr 40 mins
Course: Breads
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Calories: 140kcal
Author: Megan Ellam
GO TO COLLECTIONS
Servings: 12 rolls
Tap or hover over number to scale ingredients
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Equipment

Ingredients

Instructions

CONVENTIONAL METHOD

  • Combine inulin, yeast and water in a small bowl. Leave in a warm place until yeast activates. This can take 10-20 minutes. It should be thick and foamy on top
  • Add all the ingredients (in recipe order) to a mixer, including activated yeast. Using dough hook attachment knead dough for 5 minutes on a slow speed.
  • Transfer to bench top and knead for one minute until dough comes together. Cut into 12 x 60g pieces. With a slightly wet hand, cup each ball of dough and roll gently into a bun. (See video for quick demonstration)
  • Place each bun on a large baking tray lined with baking paper. Ensure there is plenty of space allowed for the bun to rise without touching others. Cover buns with silicone mat and clean towel. Leave in a warm place for approximately 1 hour until the buns have doubled in size.
  • Preheat the oven to 170℃/340°F.
  • Sprinkle the rolls with sesame seeds. Bake 30-35 minutes. Cool on wire rack.

THERMAL METHOD

  • Combine inulin, yeast and water in a small bowl. Leave in a warm place until yeast activates. This can take 10-20 minutes. It should be thick and foamy on top
  • Mix all ingredients to mixer, including activated yeast; mix 5 min/dough setting. Follow from step 2 above.

Video

Notes

1. The bread rolls can be frozen.
2. Oat Fibre is zero net carb and zero calories
3. Vital Gluten is high protein and low carb. Derived from the protein found in the endosperm of wheat this flour does contain gluten and is not suitable for gluten intolerant or coeliac.
4. Use a mixture of seasonings in the dough or sprinkled on top for different variations.

Your Own Notes

Nutrition

Serving: 1roll | Calories: 140kcal | Carbohydrates: 3g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 68mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 220IU | Calcium: 49mg | Iron: 1.4mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    29 Comments

  • Eileen says:

    I love the look of this recipe, apart from the 1 1/4 cups vital wheat gluten. I need to be gluten-free, otherwise my knees get extremely painful and I can’t walk.
    So Megan – what can I use instead of the vital wheat gluten, please? “Dr Google” suggested Orgran, who have a product called “OrgraN Gluten Substitute”, but I’m having trouble finding somewhere that stocks it in Australia. IF I am able to find it, how much of this would I need to use in this recipe? Surely not the whole 1 1/4 cups! I do hope you can help.

    • Megan Mad Creations Hub says:

      Hi Eileen, I am sorry I have not heard of the ingredient you mentioned. I will say that after creating more than 100 other gluten free breads that nothing mimics gluten that is gluten free in a loaf.

  • Corine says:

    Is this recipe asking for one pack of active yeast?

  • Lindsey says:

    What can I sub the almond with?

  • Dale Olstinske says:

    I love this recipe, the bread and buns come out great. I’d like to make cinnamon rolls with a yeast dough. With the addition of more sweetener, do you think this would work?

  • Bec says:

    Hi Megan. With this recipe, can I sub flaxseed meal for almond flour? My son and I don’t like the grainy texture from any type of meal.

  • Kathleen says:

    5 stars
    I’m very new to keto baking and it’s like a whole new world has opened up for me. I’m retired. I want to keep slim and now I have the time to create a new way of eating. If not now, when! For the first time in my life I am the owner of a stand food mixer and a dough hook! This is the recipe I tried with my new mixer and it all worked out beautifully. Many thanks and best wishes Megan. You’re an inspiration.

  • Weronika says:

    5 stars
    So, so, so tasty! I swapped oat fibre for psyllium husk as that’s what I had.
    Dough was awfully hard to work with, almost impossible to roll and I had to wet my hands each time, knead it a bit to get more wet texture and it somehow worked. I’m wondering if it’s because psyllium husk, I used 1:1 ratio.
    I’m pastry chef and baker, made thousands of rolls and breads in my life, but keto baking is something very new for me.
    Anyway, they taste like heaven. My keto hot-dog lush, great recipe

  • Nina says:

    5 stars
    Fabulous recipe, so much alike standard bread rolls. Truly delicious. Great on its own smudged with butter or as a toast or quickly reheated in a sandwich press. Thanks Megan, 😊 one of the best bread rolls recipes out there!

  • Heidi Johnston says:

    This sounds yum. Did you just add cinnamon to the bun mix. My non keto hubby loves cinnomon buns with sultanas. l would like to make him happy also. i could have plain

  • Mimi A says:

    5 stars
    These were awesome!!! I made 20 rolls to try as dinner rolls and baked at 22-26 mins. Delish with butter fresh out of the oven and I can see them as slider buns. Thanks so much for the recipe!!

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