queen keto lupin bread rolls


Queen Keto Lupin Bread Rolls are Nut-Free, Coconut-Free, Gluten-Free, and Yeast-Free. 0.6g carbs.

These aren’t just ordinary keto rolls. They’re Queen Keto rolls!

Fluffy, light, neutral in flavour and beautifully puffed up.

No danger of failing with this quick and easy recipe. Simply mix, pour, bake and you’re done.

How to Make Queen Keto Lupin Bread Rolls

If you’ve tried other keto breads and found them stodgy, dense and flat, I promise you these will not disappoint.

queen keto lupin bread rolls

Baking the rolls in 70ml silicone moulds helps keep their round shape. But you could try a different mould. Or even scoop 6 mounds onto baking paper or a silicone mat and shape them with a spatula. A bit more fiddly, but perfectly doable.

Unless you’re happy to lose the fluffy soft-bread texture, I recommend that you DO NOT SUBSTITUTE any of the ingredients. Whey Protein must be the ISOLATE type – other types won’t do. You can, however, omit the 1 tsp of allulose – which only serves to create a brown outer surface. Substituting this with erythritol is pointless, since it won’t brown in the same way as allulose does.

I do realise that the list is long, and you might feel that investing in all those niche ingredients might be excessive. However, they will last you ages, since only a small quantity of each is necessary to bake these rolls to perfection. Look at it as a long-term investment for something that you will bake over and over again. Plus they can all be used for myriad other bakes.


Start by weighing and mixing the dry ingredients, except salt and cream of tartar – which are aded to the egg whites. Make sure to sift baking powder and bicarbonate of soda, otherwise you’ll end up with lumpy rolls.

Then warm up milk and butter and stir until liquid. Next, whip the egg whites until frothy, add salt and cream of tartar, and continue to whip to soft meringue stage – you don’t want to whip them to death, i.e. very dry and ultra stiff as in Carnivore Easy Bread.

Now turn to the egg yolks, whipping them until pale and frothy. At that point, drizzle the warm (not hot!) milk+butter down the side of the bowl as you continue to whisk. Tip the dry ingredients in, give them a stir, and whisk the mixture briefly. This will quickly become quite dense, so stir in some of the meringue to loosen it. Pour it over the remaining meringue, detach the balloon whisk and manually combine (see recipe for detail of manoeuvre).

That’s it. Job done. Scoop the mixture equally into your mould cavities, flatten the tops and bake.

The Queen Keto Lupin Bread Rolls will rise and won’t deflate.


queen keto lupin bread rolls

Queen Keto Lupin Bread Rolls

Soft and light, just like normal soft bread rolls, but without gluten or yeast. Absolutely delicious!
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Course: Bread and Crackers
Diet: Cheese Free, Coconut Free, Gluten Free, Keto, Low Carb, No Oil, Nut Free, Yeast Free
Keywords: bamboo fibre, bread, dinner rolls, lupin flour, rolls, soft bread, whey protein isolate
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6 rolls



  • separate eggs: put yolks into a medium glass mixing bowl and whites into a large one with salt.
    3 large eggs, ¼ tsp fine himalayan pink salt
  • weigh and place your dry ingredients (EXCEPT salt and cream of tartar) into another medium mixing bowl; make sure to sift the baking powder; mix well using a fork or small wire whisk.
    1 tsp allulose, 20 g whey protein isolate, 25 g lupin flour, 15 g bamboo fibre, 1 tsp fine psyllium husk powder, 1 TBSP baking powder, ¾ tsp baking soda, ¾ tsp xanthan gum
  • using a hand-held electric whisk, whip the whites until frothy, add cream of tartar, and continue to whip to soft meringue stage.
    ¼ tsp cream of tartar
  • put the milk and butter into a small Pyrex jug or similar, and heat in the microwave until butter has melted.
    100 g whole milk, 25 g unsalted butter
  • pre-heat oven to 170° C static.
  • add allulose to egg yolks and whip briefly with the same electric whisk (no need to clean it up first); add milk slowly as you continue to whisk for about 10 seconds.
  • tip the dry ingredients into the egg yolk mixture and immediately whip again until combined; take 3-4 TBSP of whipped egg whites and stir them in to loosen the dense paste.
  • pour yolks mixture over whipped egg whites, detach the balloon whisk and combine manually while retaining air - N.B. the best way to do this is to tilt the bowl towards the whipping hand, then - starting at the farthest point - use the balloon whisk to swipe down > across towards you > up above the mixture > over the far end and down again; this circular motion retains and injects air, and can be done quite fast once you master the action.
  • with the help of a flexible spatula, pour the mixture into your semi-sphere mould cavities, filling them equally and smoothing the tops, then bang the mould several times over your kitchen counter to remove any air pockets.
  • put the mould on an oven rack (check that they're straight) and slide into your pre-heated oven, at centre level.
  • bake for 15 minutes, then reduce temperature to 150° C and continue to bake for another 20 mins.
  • remove from oven and unmould the rolls when they’re no longer warm; if moisture is visible on their bottoms, place them upside down on a wire rack to air-dry.
  • store in sealed container at room temperature.


These rolls will stay soft and fresh for up to 1 week in a sealed Tupperware container or similar, placed in a cupboard.
Unless otherwise indicated, it is absolutely essential that you use Metric Kitchen Scales to measure ingredients accurately.
Metric Scales UK
Metric Scales U.S.


Serving: 1roll | Calories: 105kcal | Carbohydrates: 0.6g | Protein: 8.6g | Fat: 6.8g
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  1. What is the effect if Stevia is used, instead of allulose?

    Sorry, for all the questions. I happened on your website a couple weeks ago and I am loving it!! ( live in California).

    • Hi Peggy, no problem – ask me anything!
      Stevia on its own is great if used in tiny quantities, but if you use too much of it, it can turn your bakes bitter.
      I add a small amount of pure stevia in most of my sweet baked recipes in order to increase the sweetness alongside minimal use of sugar alcohols – such as erythritol – because large amounts of sugar alcohols can cause stomach upsets in some people.
      In these rolls, the purpose of allulose isn’t to sweeten them, but to add a brownish outer skin. It’s purely for ‘cosmetic’ purposes, so you can simply omit it, rather than swapping it for something else.

5 from 1 vote (1 rating without comment)

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