Hearty Rustic Dough

If you’ve been sticking to a keto or paleo lifestyle for a while, you know that finding a bread alternative that actually feels like bread is the ultimate struggle. That’s exactly why I fell in love with this Hearty Rustic Dough. Unlike your typical dry almond flour substitutes, this recipe uses real probiotics to ferment the dough overnight, creating a tangy, complex flavor profile that rivals traditional sourdough. It requires a little patience to let the cashews do their work, but the result is a soft, grain-free roll that is totally worth the wait. Whether you slather them in butter or use them for a burger, these buns are a game-changer for your gut health and your cravings.

Yields: 12 Rolls

Ingredients

• Unroasted/Raw Cashews (or Almonds): 20 oz (567 g)

• Filtered Water (divided): 0.5 cup (4 oz / 118 ml) plus 2 tbsp (1 oz / 30 ml)

• Probiotic Capsules: Enough to equal 30–40 billion strains (powder removed from capsules)

• Large Eggs: 4 (separated into yolks and whites)

• Baking Soda: 1 tsp (0.17 oz / 5 g)

• Sea Salt: 0.5 tsp (0.1 oz / 3 g)

• Coconut Oil: As needed for greasing the pan

Instructions

1. Blend the Base: Place the 20 oz (567 g) of cashews or almonds and the 0.5 cup (118 ml) of filtered water into a food processor. Blend until the mixture is very smooth. You will need to stop and scrape down the sides frequently to keep the mixture moving, as it will be quite thick. This process may take up to 10 minutes; ensure the texture is not grainy.
2. Add Probiotics: Transfer the nut mixture to a non-reactive bowl (glass or ceramic). Add the probiotic powder and stir until thoroughly combined.
3. Ferment: Cover the bowl with a plate. Place the bowl in the middle of your oven with only the oven light turned on. Do not turn on the heat. The light provides enough warmth to activate the probiotics. Let the dough sit for 12 to 20 hours; a longer fermentation results in a sourer flavor.
4. Prepare the Batter: After fermentation, transfer the dough to a larger mixing bowl using a rubber spatula to get all of it. Separate the 4 eggs. Place the whites in a medium bowl and set aside. Add the egg yolks, 0.5 tsp (3 g) sea salt, and the remaining 2 tbsp (30 ml) of filtered water to the nut dough. Beat until smooth and free of lumps.
5. Prepare Egg Whites: Rinse and dry your beaters thoroughly. Just before beating the egg whites, stir the 1 tsp (5 g) baking soda into the nut dough mixture.
6. Fold: Using a hand mixer, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the nut batter until the whites are no longer visible.
7. Bake: Preheat your oven to 350°F (177°C). Grease a standard 12-cup muffin tin with coconut oil. Pour equal amounts of batter into the tins, filling them about 0.66 (two-thirds) full. Brush the tops with an egg wash if desired. Bake for 15 to 17 minutes. The rolls are done when a toothpick inserted into the center comes out clean.

Nutritional Information

Nutrition per Serving (1 Roll)

• Calories: 286 kcal

• Total Fat: 22.3 g

• Total Carbohydrates: 14.5 g

• Dietary Fiber: 1.5 g

• Net Carbohydrates: 13.0 g

• Protein: 10.7 g

Important Note for Keto Dieters: Since you are interested in Keto, please note that Cashews are higher in carbohydrates than other nuts. At 13 g Net Carbs per roll, the cashew version is more “Low Carb” or “Paleo” than strict Keto. If you substitute the 20 oz of Cashews with 20 oz of Almonds/Almond Flour, the count changes significantly to approximately 4 g Net Carbs per roll, making it much more suitable for a strict ketogenic diet.

Pro Tips for Success

• Patience is Key (Blending): Don’t rush the food processor step. You want the nut mixture to be as smooth as possible before adding the probiotics. If it’s grainy, the final texture of the rolls will be gritty. If your processor gets hot, take a break to let the motor (and the mixture) cool down so you don’t accidentally kill the healthy enzymes or cook the nuts.

• The “Oven Light” Sweet Spot: The goal is a draft-free, slightly warm environment (ideally around 75–85°F). If your oven runs hot with the light on, crack the door slightly. If your kitchen is very cold, you might need to leave the light on for an hour, turn it off for an hour, and repeat. If the dough doesn’t smell slightly sour or tangy after 12 hours, it likely needs more time or warmth.

• Folding the Egg Whites: This is the secret to getting a light, airy roll instead of a dense nut brick. When you fold the egg whites into the heavy nut batter, use a wide spatula and a gentle “over-and-under” motion. Stop mixing the moment the white streaks disappear. If you overmix, you deflate the air bubbles you just created.

• Strict Keto Variation: As noted in the nutrition breakdown, cashews are higher in carbs. For a strictly low-carb/keto version, swap the cashews for blanched slivered almonds or raw sunflower seeds. The flavor will be nuttier and less “creamy,” but the carb count will drop significantly.

• Let Them Cool: It is tempting to eat these hot out of the oven, but nut-based breads often need 10–15 minutes of cooling time to “set.” If you cut into them too early, the center might seem gummy or undercooked even if it’s technically done.

Frequently Asked Questions

Can I use almond flour instead of whole nuts? Yes, you can substitute the whole nuts with blanched almond flour for a smoother texture. If you do this, you can skip the intense blending step in the food processor. However, using whole soaked nuts often results in a heartier, more rustic texture that many prefer for sandwich rolls.

Is this recipe Keto-friendly? It depends on the nut you choose. If you make this recipe with cashews, it is considered “Low Carb” or “Paleo” rather than strict Keto, as cashews have a higher carb count (approx. 13 g net carbs per roll). To make this 100% Keto-friendly, we recommend swapping the cashews for raw almonds or sunflower seeds, which lowers the net carb count to about 4 g per roll.

What kind of probiotics should I use? You can use any high-quality probiotic capsule found at your local health food store. Look for a brand that contains at least 30 to 40 billion strains per serving to ensure active fermentation. Simply twist the capsules open and pour the powder directly into your dough.

Why does the dough need to sit for 12 hours? This “resting” period is actually a fermentation process. Similar to traditional sourdough, the probiotics break down the starches in the nuts and create a tangy, sour flavor. This process also makes the nutrients more bioavailable and the bread easier to digest (gut-friendly).

Can I freeze these rolls? Absolutely. These rustic rolls freeze very well. Allow them to cool completely, then store them in an airtight freezer bag for up to 3 months. To reheat, simply thaw them on the counter or warm them in a toaster oven for a fresh-baked texture.

Conclusion

There you have it—a rustic, gut-healthy bread that doesn’t compromise on flavor or texture. While the fermentation process takes a bit of forward planning, the moment you bite into that warm, tangy roll, you will understand why it is a staple in my kitchen. It is rare to find a grain-free bread that actually toasts, holds a burger, and satisfies that sourdough craving all in one. Give this recipe a try this weekend, and don’t forget to let me know how it turned out in the comments below! I would love to hear if you stuck with the creamy cashew version or tried the lower-carb almond variation.