Savory Rosemary & Chives Paleo Bread Rolls

30 min 6 servings


171 Kcal
15.3g Fat
2.8g Carbs
1.6g Net Carbs
.7g Sugars
5.8g Protein

This recipe takes about 5 minutes to prepare and is so delicious. You can add olives, sun-dried tomatoes, or even anchovies if you like. These PALEO and KETO “bread” rolls can be enjoyed on their own for a protein-packed breakfast on the go or as little “bread” roll with your soup or any food.


  • 4 eggs
  • 50 g or 1/2 cup of ground almonds
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of dried rosemary
  • 1/2 teaspoon of dried chives
  • Sprinkle of garlic granules to taste
  • Salt and pepper to taste


  1. Preheat your oven at 175C or 350F.
  2. Whisk the eggs and add the rest of the ingredients. Combine well. Transfer into a jug.
  3. Oil your muffin tray with olive. Pour the mixture in and bake at 175C or 350F for 25 minutes.
  4. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
  5. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50 g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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