Bread Rolls

  • 1.5:1 Ratio
  • Preparation time: 10 minutes
  • Cooking time: 20 - 25 minutes
  • Recipe makes 6 bread rolls

This ketogenic diet recipe provides approximately:

Nutritional content 6 Bread Rolls 1 Bread Roll
Fat 90.8g LCT 60.8g 15.1g LCT 10.1g
MCT 30g MCT 5g
Protein 39.5g 6.6g
Carbohydrate 19.4g 3.2g
Energy (calories) 1053kcal 175.5kcal
Ingredients Quantity
Almond flour flurry e.g. Holland and Barrett 108g
Psyllium husk e.g. Sat-Isabgol 25g
MCTprocal 48g
Carbohydrate free baking powder e.g. Barkat 6g
Salt a pinch
Egg white 100g
Vinegar 2g
Water, boiling 90g


  1. Pre heat oven to 180°C/fan 160°C/gas mark 4.
  2. Mix together almond flour, baking powder, MCTprocal, psyllium husk and salt.
  3. Add egg white and vinegar, mix well.
  4. Pour in the boiling water and mix with a spatula until a dough forms.
  5. Divide into 6 equal portions and then shape in to buns. Alternatively use a 5cm diameter ice cream scoop to portion out which will provide 6 equal portions.
  6. Brush with a little beaten egg yolk or oil and bake for approximately 15 minutes until cooked through.
  7. Leave to cool on a wire rack.

Serving Suggestions:

  • Perfect for sandwiches and lunchboxes
  • Great as a burger bun
  • Serve with keto soup

To download the Bread Rolls recipe card click here.


MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.