Module 8 · Breads
Soft Psyllium Breakfast Rolls with Chive Butter & Cucumber
Soft Psyllium Breakfast Rolls with Chive Butter & Cucumber is a keto bread with 4 g net carbs, 7 g protein and 14 g fat per serving (175 kcal). It serves 6 and takes 1 hour 30 minutes in total.
Light, tender rolls with a golden crust and a pleasantly springy crumb. Split one while it is still warm and fill it with chive butter, cucumber and leafy greens.
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Allergens in this Ketogeni recipe: eggs, milk, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 25 min · Total time: 1 h 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 4 g |
| Protein | 7 g |
| Fat | 14 g |
| Energy | 175 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 150 g organic blanched almond flour
- 30 g organic psyllium husk powder
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 3 piece organic egg whites
- 15 ml organic apple cider vinegar
- 250 ml boiling water
- 50 g organic butter, softened
- 12 g organic fresh chives, finely chopped
- 120 g organic cucumber, thinly sliced
- 40 g organic baby spinach leaves
Step-by-step method
- Heat the oven to 175 C (350 F). Line a baking sheet with parchment. Stir almond flour, psyllium, baking powder and salt until evenly combined.
- Whisk egg whites with vinegar until foamy but not stiff. Pour into the dry ingredients and stir to make a thick, even mixture.
- Pour in boiling water and stir firmly until the dough thickens and pulls together. Leave it for a few minutes so the psyllium can hydrate.
- Wet your hands and divide the dough into six equal pieces. Shape each into a smooth roll and space them apart on the tray.
- Bake until the rolls are firm, lightly browned and sound hollow when tapped, about 40 minutes. Transfer to a rack.
- Mix softened butter with chives. Split each roll and spread with chive butter. Fill with cucumber and baby spinach for a fresh, savoury finish.
- Let the rolls cool until just warm before splitting; this helps the crumb set.
Chef’s tips
- Shape quickly after the hot water goes in; the dough firms as it cools.
- A damp hand smooths the roll surfaces without adding extra flour.
- Cool fully before storing so moisture does not collect inside the container.
Variations
- Add organic caraway seeds to the dough for a rye-bread note.
- Serve with whipped organic cream cheese, smoked salmon and dill.
- Use the rolls as small burger buns with lettuce, tomato and a cooked patty.
Storage
Cool completely, then refrigerate in a sealed container for up to 4 days. Freeze for up to 2 months. Split and toast to refresh; keep chive butter refrigerated separately for up to 4 days.
Questions and answers
How many net carbs are in Soft Psyllium Breakfast Rolls with Chive Butter & Cucumber?
One serving has 4 g net carbohydrates, 7 g protein and 14 g fat (175 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Soft Psyllium Breakfast Rolls with Chive Butter & Cucumber ahead, store or freeze it?
Cool completely, then refrigerate in a sealed container for up to 4 days. Freeze for up to 2 months. Split and toast to refresh; keep chive butter refrigerated separately for up to 4 days.
Which allergens are in Soft Psyllium Breakfast Rolls with Chive Butter & Cucumber?
It contains eggs, milk and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Soft Psyllium Breakfast Rolls with Chive Butter & Cucumber vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Soft Psyllium Breakfast Rolls with Chive Butter & Cucumber?
Yes. Add organic caraway seeds to the dough for a rye-bread note. Serve with whipped organic cream cheese, smoked salmon and dill. Use the rolls as small burger buns with lettuce, tomato and a cooked patty.