Baking bread is on trend right now during Covid -19 home lockdown and why there’s a shortage of white flour and yeast on the supermarket shelves, so in that case, why not try a new style of baking that’s more nutritious and doesn’t need these ingredients?

These mini keto bread rolls are gluten, dairy and egg free. They are easy to make with no fuss of kneading or the extra work you do with making bread. These mini buns provide a hearty, dense, nutritious nut and seed roll to have with your favourite winter soup or as a quick snack to fill the gap nicely.

This recipe evolved from attempts of making a Keto bread loaf without the use of eggs. After a few trial and errors I found the recipe works best as little round rolls. This way they cooked in the middle and still crusty on the outside, like bread should be. 

For people into Keto or a Paleo way of eating, I wanted to find a bread bun option using no eggs for a change and a great option for people with egg allergies. The psyllium husk and LSA has fibre benefits and helps hold the mixture together which makes them a good egg alternative ingredient.

I also like how the recipe makes 12 mini rolls, a nice portion size for a high fibre and protein snack. You will be surprised how filling they are.

They will keep in the fridge for about a week and when desired, I feel they are best heated just a smidgen in the microwave smeared with a bit of butter, avocado or a sneaky bit of honey for a sweet salty combination. Delicious!

Mini Keto Bread Rolls Recipe


1 ½ cups Almond Meal (ground almonds)

½ cup Sunflower Seeds

½ cup Pumpkin Seeds

½ cup Walnuts

1 Tablespoon Sesame Seeds

3 Tablespoon LSA mix (Linseed, Sunflower, Almond)

1 teaspoon ground Turmeric Spice

1 teaspoon Salt

1 teaspoon pepper

1 teaspoon Baking soda

1/3 cup Water

Psyllium Husk Gel

4 Tablespoons Psyllium Husk

1/3 cup Water

3 Tablespoon Olive oil or Coconut oil

2 Tablespoon Apple Cider Vinegar


  1. Heat oven to 160 °C and grease muffin tins or a cookie sheet with coconut oil or olive oil, otherwise line with baking paper.
  2. Begin with making the psyllium husk gel. In a small bowl add water, APC and olive oil or if using coconut oil – melt it first. Then add psyllium husk and mix to form a firm gel like mixture.
  3. In a separate larger bowl add almond meal, LSA, turmeric, salt, pepper and baking soda. Mix well with a whisk to break up any lumps.
  4. In a blender, pulse to whiz up the seeds and nuts together until finely chopped. Avoid over blending, you don’t want a powder or paste.
  5. Add the nut and seed mixture to the bowl of other dry ingredients.
  6. Add the psyllium husk gel into the mixture and combine until it is evenly mixed through and resembles a crumble. You may need to use a metal spoon to chop through the gel.
  7. Add the 1/3 cup of water in with the crumble mixture and mix well.
  8. The mixture should be wet enough to start rolling large tablespoon scoop amounts into balls, but not to sticky. You can even out the mixture to make 12 mini rolls/balls. If you find the mixture is too dry, add a tiny amount of water but ensure your mixture is well combined before doing so. If the mixture is too wet add a little more Almond Meal.
  9. Place the balls into prepared muffin tins or cookie tray. No need to press down. The rolls don’t rise much or spread out so you can safely fit all 12 onto a baking sheet.
  10. Bake in the oven to cook for approximately 25 minutes, or when an inserted toothpick or knife comes out clean. Allow to cool.

Once cooled you can store in an airtight container in the fridge for about a week or freeze until needed.