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Easy Keto Bread Rolls with Walnuts (Gluten-Free, Lectin-Free)

March 9, 2023 (Last Updated: January 16, 2024)

These delicious keto bread rolls with walnuts are the perfect gluten-free and lectin-free option for anyone who is looking for a healthy alternative to traditional bread.

Made with nutrient-rich walnuts and a handful of other wholesome ingredients, these bread rolls are not only easy to make, but they also taste amazing.

Whether you’re on a keto diet or simply looking for a healthier bread option, these keto rolls with walnuts are the perfect addition to your meals.

A keto-friendly bread

In the past six years, I’ve created dozens of alternative bread recipes for those of us who decide not to eat gluten or lectins. I tried to cover all the allergies and sensitivities, from nut-free, to egg-free, dairy-free, gluten-free and lectin-free sourdough.

I thought I had covered it all until I tried these keto bread rolls with walnuts, a recipe created and generously shared with me by Janét Kniss, a fellow Plant Paradox follower (a lifestyle created by Dr. Steven Gundry).

Besides following a lectin-free diet, Janét is also on an APOE4-friendly protocol, so there are many things she prefers not to eat, even if lectin-free. And she sticks to a keto diet. No wonder she came up with this amazing recipe.

Janet gave me permission to share this recipe with you, which I am grateful for. She also has an egg-free version of these bread rolls, but I do prefer this version made with eggs (just two eggs for six big rolls).

Keto bread rolls on a plate

Why we love these keto bread rolls with walnuts

If you are watching your carb intake, one bread roll only has 4 grams of net carbs. But this recipe is a winner for so many reasons:

  • They are so easy to make
  • They are made with only a few healthy, wholesome ingredients
  • They are keto-friendly, gluten-free and lectin-free
  • They are made with walnuts, a powerhouse of nutrition and a brain-healthy nut
  • They are fluffy, light, and satisfying
  • They are delicious
  • They store well for a few days and can be frozen
  • Great for breakfast, sandwiches, burgers, or served as keto dinner rolls
  • For a nutritious snack, spread with beef liver pate or chicken liver pate
  • This bread is dairy-free, compared to other keto bread recipes that can be made with cream cheese or mozzarella cheese

Walnuts for brain health

Having been diagnosed with a risk factor gene for Alzheimer’s disease (APOE4 ), Janét prefers walnuts to other nuts because of their benefits for brain health.

Walnuts are a great food to support brain health due to their high content of omega-3 fatty acids, which are essential for brain function and development. These healthy fats can improve cognitive function, memory, and concentration, as well as help prevent age-related cognitive decline.

Additionally, walnuts contain polyphenols, which have antioxidant and anti-inflammatory properties that may protect the brain from oxidative stress and inflammation.

Finally, walnuts also contain important minerals such as magnesium, which is crucial for brain function, and vitamin E, which is a potent antioxidant that protects the brain cells from damage. All of these factors make walnuts a great addition to any healthy diet.

Sliced keto bread rolls

What are the ingredients for this keto rolls recipe?

One of the things I love about this recipe is that it uses easy-to-find, wholesome and simple ingredients. No gimmicks, no gums, no fillers. My kind of bread.

And don’t worry about finding walnut flour. You will use whole walnuts and process them in the food processor.

These are the ingredients for making six big bread rolls (hamburger size), or eight smaller ones. You can double the recipe to make a double batch, as they store well on the counter and can be frozen too.

If you can’t find psyllium husk powder, you can use whole psyllium husks (or flakes), but grind them first in a blender until they become a powder. I use a Nutribullet with a milling blade.

  • 1 cup walnuts
  • 1/4 cup coconut flour
  • 5 tablespoons psyllium husk powder (not whole)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 pasture-raised medium eggs
  • 2 teaspoons apple cider vinegar
  • 1 cup hot water (boiled)
  • Optional, for topping: a few tablespoons of sesame seeds (or poppy seeds)

If you can’t have walnuts, almonds or almond flour should work, too (I haven’t tried, though).

Keto bread rolls with walnuts on a plate

How to make keto bread rolls with walnuts

  • Preheat the oven to 350F/180C.
  • Add the walnuts, coconut flour, psyllium husk powder, baking powder, and salt to a food processor, and mix until the walnuts are ground and everything looks like a flour mix.
  • Add the eggs and apple cider vinegar and pulse a few times until the eggs get incorporated into the dry ingredients.
  • With the food processor running on low, gradually add the hot water. You should get a ball of homogenous, stiff dough.
  • Take the dough out, shape it into a ball, then portion it into 6 or 8 pieces (6 for bigger rolls, like for hamburgers, and 8 for smaller rolls, for sliders).
  • Shape into balls. If you want to top the rolls, dip the top in warm water, then dip them again into the sesame seeds.
  • Arrange them on a baking sheet on parchment paper (with space in between as they grow quite a lot) and bake the rolls for 45 minutes, without peaking in, then turn off the heat and let them in the oven for another 30 minutes. Adjust the baking time to the size of the rolls, and if you know your oven runs hot, reduce the time by a few minutes.
The dough in a food processor
The dough on a plate
The dough in a mixing bowl

The dough in a mixing bowl and it has been portioned into 6 pieces
Six dough balls with sesame seeds on a baking sheet
The keto bread rolls with walnuts on the baking sheet. They are freshly baked.

Can you freeze keto rolls?

Absolutely! They will stay soft on the counter for a few days, but you can also make a bigger batch and freeze them. Thaw them at room temperature or in the oven.

Check out Janet’s original lectin-free and keto bread recipes

You can watch the original video recipe posted by Janet on YouTube and subscribe to her channel, Lectin-Free Solutions, for healthy video recipes that are gluten-free, lectin-free, plant paradox compliant, and mostly keto and APOE4-friendly.

You will also find an egg-free version of this recipe on her channel.

More gluten-free and lectin-free bread recipes

For a variety of options, check out this round-up article with bread alternatives that are lectin-free and gluten-free:

If you are up for something more challenging but also more satisfying, check out my method of making gluten-free and lectin-free sourdough bread.

Once you make the starter, you will have plenty of recipes to use it: loaves of bread, pizza crusts, focaccia, breadsticks, bread rolls, and more!

A sliced bread roll and freshly baked bread rolls

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Easy Keto Bread Rolls with Walnuts (Gluten-Free, Lectin-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.60 out of 5)
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By Claudia Curici, Health Coach Serves: 6-8
Prep Time: 15 minutes Cooking Time: 45

These delicious keto bread rolls with walnuts are the perfect gluten-free and lectin-free option for anyone who is looking for a healthy alternative to traditional bread. Made with nutrient-rich walnuts and a handful of other wholesome ingredients, these bread rolls are not only easy to make, but they also taste amazing. Whether you're on a keto diet or simply looking for a healthier bread option, these keto bread rolls with walnuts are the perfect addition to your meals. Recipe courtesy of Janet Kniss of Lectin-Free Solutions.

Ingredients

  • 1 cup walnuts
  • 1/4 cup coconut flour
  • 5 tablespoons psyllium husk powder (not whole)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 pasture-raised eggs
  • 2 teaspoons apple cider vinegar
  • 1 cup hot water (boiled)
  • Optional: a few tablespoons of sesame seeds

Instructions

1

Preheat the oven to 350F/180C.

2

Add the walnuts, coconut flour, psyllium husk powder, baking powder, and salt to a food processor, and mix until the walnuts are ground, and everything looks like flour.

3

Add the eggs and apple cider vinegar and pulse a few times until the eggs get incorporated into the dry ingredients.

4

With the food processor running on low, gradually add the hot water. You should get a ball of homogenous, stiff dough.

5

Take the dough out, shape it into a ball, then portion it into 6 or 8 pieces (6 for bigger rolls, like for hamburgers, and 8 for smaller rolls, for sliders).

6

Shape into balls. If you want to top the rolls, dip the top in warm water, then dip them again into the sesame seeds.

7

Arrange on a baking sheet on parchment paper (with space in between as they grow quite a lot) and bake for 45 minutes, without peaking in, then turn off the heat and let them in the oven for another 30 minutes. Adjust the baking time to the size of the rolls, and if you know your oven runs hot, reduce the time by a few minutes.

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26 Comments

  • Reply
    Anne Storey
    December 31, 2023 at 6:02 am

    Hi Claudia, my thanks also to you and Janet for sharing this recipe, the rolls are truly amazing, whether eaten just out of the oven or a few days later, or even from the freezer.

    Re the loaf questions above, I have come across a YouTube site called ‘LowCarbRecipeIdeas’ HOW TO MAKE KETO WALNUT BREAD – THE ULTIMATE KETO BREAD !
    This recipe is almost identical to Janet’s, just a few measurements alterations, and she makes it into a loaf. I have tried it but unfortunately my loaf tin was a bit wide so did not get quite the rise she did. But flavour and (slightly) denser texture were still great.

    • Reply
      Claudia
      January 1, 2024 at 8:48 am

      Hi Anne, my pleasure and thank you so much for sharing your experience! I’ve never tried to make a loaf out of this recipe, but I know more people are wondering if that would work. -Claudia

  • Reply
    Bettina
    November 26, 2023 at 10:12 am

    Hi Claudia, I have these in the oven right now, I won’t open the door, but I do have the light on to make sure they look alright while baking. I’ve got 25 minutes left to bake, then I’ll turn the oven off and leave them alone for 30. My question is, would I be able to add the entire batch into a loaf pan to create a loaf of bread with this? What are your thoughts? I looked for a comment on this but didn’t see one.

    • Reply
      Claudia
      November 26, 2023 at 1:05 pm

      Hi Bettina! I’m not sure what to say. Giving the texture of this bread, my gut feeling is that it won’t work for a loaf. If you end up trying, please let us know. -Claudia

      • Reply
        Bettina
        December 25, 2023 at 1:17 pm

        I haven’t tried this recipe in a loaf yet, but I do have to say, these are GREAT little buns!! Excellent alternative to regular bread. They definitely are much lighter than regular bread, and I’ve made them twice, once as round rolls and the 2nd time as longer buns, they are fantastic. I’m amazed that they puff up so much, thank you Claudia!

        • Reply
          Claudia
          December 26, 2023 at 5:25 am

          Thank you so much, Bettina! I’m happy you loved them xx -Claudia

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