Awesome! Definitely making these.

Yum, these look great

Does anyone know what you could substitute for the psyllium husk powder? I don't have any, and have no interest in purchasing any. I have hemp seeds (hulled), chia seeds, golden flax seed meal, almond meal, coconut flour, and maybe something else. Xantham gum and the like...

Appreciate in advance.

Look great! Thanks! Pinning.

319 calories and 9g carbs (4g net). Seems ok for a very rare treat I guess.

MADE THESE!!! A Great "real bread " treat! I used all the ingredients exactly. I won't complain at all on taste as these are the ONLY bread type food I have ( the LaTortillaFactory low carb seed-based whole wheat tortilla is perfect, but at 8 gr protein for one 8" I was looking for something else, and they are 18 carbs, 12 fiber, but 6 net carbs..that is playing games I think.

..and to answer some questions here is what I would change next time for a different flavor:

1. use ground hempseed hearts, to replace the whole sunflower seeds/flax, I think any nutty replacement can work as it is filler.
2. Will use the psyhillium husk, but use a bit more and add cinnamon and similar flavors- nutmeg, pumpkin pie spice?
3. add sweetener? for a 'sweeter" type roll with no added seeds
4. Cocoa or other flavorings? sure why not try them?

NOTE: Mine did not rise up as high as the ones shown here, but I loved them anyway.
Sliced one in half this morning, toasted, and splurged by adding organic blueberry suryp for 12 carbs.

I used parchment paper on a round 9" pie pan. I used reg. flour to dust my hands to make the "rolls", but flattenend them out a bit .maybe this is why the didnt rise as much

I'd use just Almond flour with NO added coconut flour-- it is so dense it doesn't fluff up as well, with all the wetness of egg/oil/SC it might be too dense, but if anyone tries i'd like to learn how it went.

Am going to cheek the link and look for the total protein. I scarfed 2 of them at dinner , with butter, last night, but one a day is prolly better for my macros.

Those look great!!

Want to make these soon as a vehicle for tons of butter and marmite. What is the difference between psyllium husks in general and psyllium husk powder? Is one just finer than the other?

if you think about it..a husk is in the natural state, so will be whole/harder/big …...a flour is always the ground up version..some are finer than others. I have hemp seeds, hulled, no hard outer husk..and I still grind them finer.. for shakes and bread….otherwise you have tiny chewy niblets that taste like walnut pieces…so grinders have been used since the stone age ( i.e. a flat rock to pound grains) to make hard corn kernels into a 'flour"..etc.

Thanks for the link! I'm going to try these as soon as I can get the ingredients together. I've been trying to get more fiber into my diet, now that I'm eating less fruit. I'm not worried about the total carbs. I test for ketones anyway, so if eating more fiber throws me off, I'll find out about it.

did anyone create an entry on the mfp database for these? Am hoping to save myself a job as I'm very lazy!!! Thanks.

These sound really good, I can't wait to try the recipe. Any idea where I can get psyllium husk powder in the UK? Holland and Barrett's maybe?

I tried these last night - unfortunately I left my chia seeds at work (that I intended to use to replace the psyllium husks with) and had to substitute flax seeds. Theoretically a 1:1 replacement . . . but the dough was a runny mess!

I baked them in single serving pie tins. Definitely yummy - but I'll make sure I bring the chia seeds home next time (they are supposed to be better in breads).

I added a bit of italian seasoning to two of them - really good! I'm planning on making a couple of rolls I can take for Thanksgiving dinner, since I was debating whether it was worth a day of high blood sugar to have a regular roll.