Today we’ve got some fabulous low carb rolls for you! These took a lot of trial and error to get right and we think we’ve honed in on a pretty tasty dinner roll recipe here. These low carb rolls come out to be very soft in the middle with a little bit of a crust. They can also be used as hamburger or sandwich buns and in addition to being keto friendly, they also pack in some fiber!
Low Carb Bread Testing
We do a lot of testing behind the scenes in order to lock in on what we are confident is a good enough recipe to share with you. One weekend we made a bunch of different mini test loafs using different flours, wet/dry ratios and a bunch of different add-ins and flavorings. This dinner roll recipe started on that weekend, but by the time it made it’s way to our blog it has undergone countless modifications until finally we ended up with this recipe!
Coconut Flour Dinner Rolls!
To date most of our recipes use almond flour, and we’ve always been partial to it since we’ve found it easier to work with. It’s just easier to come out with a nice moist low carb bread than it is when using coconut flour. Recently we’ve made it a goal of ours to master baking with coconut flour. We’ve made some really good progress so far. It turns out that psyllium husk powder is great in conjunction with coconut flour. The coconut flour absorbs a tremendous amount of liquid, making it difficult to come away with a soft and fluffy bread. Using psyllium husk powder helps to counteract this and also gives the keto bread a bit of a lift. It helps with the rolls expanding in the oven. Our next goal is to continue creating psyllium husk recipes as it adds a much need softness to low carb baking!
Baking these Keto Dinner Rolls
The baking time for these is something I’d encourage you to play with. You can go as little as 20 minutes and come out with a soft and chewy roll, bordering on under-cooked. On the flip side you can also go as high as 35-40 minutes to get a more firm and crunchy crust on the roll. I personally like to go about 25 minutes to achieve a soft texture. As pictured in the video we use a silicon baking mat for these low carb rolls. This is a kitchen tool that we’ve found to be invaluable. We use it nearly every day now and would highly recommend it to anyone.
If you’re in the mood for some good low carb bread(and who isn’t?) we’ve got a few more recipes you might like to try. Our keto bread is the most popular recipe on our site! If you’re in a sweet mood then give our cream cheese bread a try.
Search “KetoConnect – Dinner Rolls | 1.3g Net Carbs” On MyFitnessPal.com
Low Carb Rolls
Ingredients:
- 1/2 cup Coconut flour
- 2 tbsp psyllium husk powder
- 1/2 tsp Baking powder
- 1/4 tsp Pink Himalayan Salt
- 3/4 cup Water
- 4 large eggs
- 4 tbsp Butter
Instructions:
- Start by combining all of the dry ingredients(coconut flour, psyllium husk powder, baking powder, salt) and mixing thoroughly.
- In a separate bowl start beating the eggs with a hand mixer. Add in melted butter and water and continue to mix until combine.
- Pour the dry ingredients into the wet and continue mixing until the dough becomes thick and well mixed. If dough is not easily shapable by hand continue adding more psyllium husk powder until it is less sticky. For the desired consistency see the video above!
- Form into 10 dinner rolls and place on a greased baking sheet or silicon baking mat. Larger rolls can be made if desired, just add a few minutes onto the baking time.
- Bake for 30-35 minutes at 350 degrees. Enjoy!
Notes
Written By
I was worried when the batter was initially goopy. But, I just kept stirring and it finally came together! I’m baking these while being snowed in today. I can’t wait to eat them. Thank you!
These look awesome. Going to make them right now and experiment with different spices. Thanks for the recipe
Am attempting to make these rolls now but my dough never did form a ball. Followed directions but had to use flax as I cannot find psylliums. Will let you know how they turn out as”drop rolls”
Definitely let us know! Flax doesn’t absorb as much moisture as psyllium, that was probably your problem.
For some reason the middle of my buns are ‘wet’ and moist? I’ve baked them for longer than you say but still not fluffy? Anything you could recommend? I’ve used all the ingredients outlined so it must be cooking time or temperature?!
Ya, you can let them go at the same temperature for a long time. Ours are slightly moist in the middle which is how we like them. The psyllium husk powder gives you that consistency. You can bake them for much longer, just make sure the outside doesn’t burn.
Soo excited to make these, and I already have all of the ingredients, bonus! Just made your keto bread yesterday and the loaf is gone already! Apparently my husband liked it. (He’s not doing keto) Thanks for the great recipes!
Natasha,
Glad to hear you liked the bread. Let us know which you like better after making these!
I just pulled a fresh batch out of the oven a few minutes ago. Thanks for all the hard work on this recipe! I added two tablespoons of peanut flour and a generous pinch of dried rosemary to the mix for a more “umami” flavor, and the tops got an egg wash before baking. Delish.
Can you use a different flour besides coconut? If so, what would you suggest? I’m just not a fan of the taste of coconut.
You can try peanut flour. You’ll need slightly more than you would coconut.
Do you think these could be patted out or rolled out flat to make a nice pizza crust?
It’s worth a try. It’s a little soft and bready for a good pizza crust I think though.
I used this recipe to make a pizza crust. It made crust like a pan pizza. Next time I will make it thinner. I also put in a pan covered with parchment paper for a non-stick crust! No clean up!
I made flat breads out of this recipe and used it as a small pizza crust in the air fryer. Awesome
What a great idea! Thanks for sharing that.
Hey guys, I can’t wait to try these rolls out! I’m also curious if you would be able to take this recipe and make it into a loaf possibly?
Yes! We did a free form baguette using this recipe and it turned out great. You will need to increase the cooking time for a loaf!
Thanks so much! Love your blog and YouTube channel 🙂
How long did you bake it as a baguette and was it using the full recipe? thanks
Just slightly longer, yes it was a full recipe. Should be about 30-35 minutes.
Mine looked picture perfect when I took them out of the oven, but they kind of sank. They are not hollow nor gummy, so not sure why they sunk. Oh, well. They taste good and hit the spot. Needed a dunker for soup and also missing having the occasional burger, sloppy joe or pulled pork on a bun.
This looks delicious. I’m new to keto and have been challenged with finding recipes for things to eat for breakfast. I think this might work! Challenge is that I’m allergic to eggs (whites & yolks). Would you have any suggestions on what I could substitute the eggs with?
Would so appreciate any help 🙂
Thank you!
Bettina
You can try something like this http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/ to substitute, but I’m not sure how that will turn out. Worth a try. Maybe a half batch?
Awesome, thank you! I’m going to give that a shot!
How did the flax/chia eggs work for the low carb rolls Bettina?
hi there,
I love your keto bread recipes! Thank you so much for sharing them since I am a huge bread fan!!
Could I use flaxseed flour/meal instead of psyllium husk powder?
Thank you!
Ya i think that would work. I might add a little bit more flax meal above just a 1:1 substitution.
Is the psyllium husk powder just a nutritional element or necessary for consistency?
It’s necessary! It helps the bread rise and become fluffy when baking. You can try and sub other fibers in for it.
has anyone tried to see what happens when you use carbonated water instead? Figured that some of the co2 could get caught and may help with the fluffiness as the coconut flour soaks up the water…
if not maybe a follow up video?
I like this idea. Definitely going to give it a try and report back. Thanks!
Hey, did you ever try thia recipe again with carbonated water? I jist finished making it and it and each roll seem very heavy. When i opened them, they were somewhat soggy and that was with them in for 40 mins.
Hi guys! So I tried to make these and I used the sprouts “whole psyllium husk- steam treated” does that make a difference? I feel that it does since mine didn’t come out as fluffy as yours! Thank you! Still good though!
It could possibly make a difference in terms of fluffiness, but since we’ve never used it we can’t quite say how it should work in this recipe! Thanks for trying it and glad you still enjoyed!
Could you substitute oat fiber for psyllium husk powder, and do you have any recipes using oat fiber? Thank you so much for your creative recipes, they truly help with the keto lifestyle!
We’re not very familiar with oat fiber so we can’t say for sure. I think it’s worth a try. Maybe a half batch? This recipe is pretty fast and easy.
I just tried the oat fiber to substitute for the psyllium husk powder and it worked. I used about 1/2 more than the other powder called for and used a spoon to form them (too sticky for hands) but they worked out fine. My husband is very picky about breads and he LOVED this one. THANKS for the recipe I will be trying lots of your other recipes too.
Awesome, thanks for sharing!
How does the change effect the Macros & with half amount extra?
Joanne!
Thank you for the info. I was just wondering the same thing! I will give a shot with oat fiber.
Matt,
I really appreciate this recipe. I have been in look out for low carb options for my diabetic family. I am curious why the bread looks so gray though. Is that from phyllium?
I’ve been watching your videos for quite some time now and enjoy them all! Been Keto for 15 days straight now, and been trying to get a Keto bread/roll recipe…just made these just now, and eating while I’m typing this…and let me tell you, they’re AMAZING! Keep the videos and recipes coming! 🙂
Gald you enjoyed them Russell and thanks for the kind words!
I’m new to Keto and your recipes are making this way easier! 🙂 Thanks for sharing!
That’s awesome! Glad the recipes are helping, good luck!!
Can i use milled flax seed instead of psyllium husk?
Hi Paula, they will not be able to be replaced one for one. They both give different outcomes – with the flax meal you won’t get the same bulk you would from psyllium husk
Thank you or your dedication. Looking for ward to trying this. Just wondering if you think this will freeze well.
Loved you ‘macro pancakes;’
We haven’t tried that yet. You could definitely freeze them, but they will probably lose some of they’re soft/chewy aspects.
Well, no need to freeze! This was awesome. Thanks again
Thank you so much! I just made them and they’re awesome!!
Hi Tabitha! That’s amazing – we are so glad to hear you loved them!
Goopy. Had to add almond flour and flax. Added cheese and garlic powder to cover flax taste. Still had to bake in cupcake cups. Hoping they come out and didn’t waste expensive ingredients
There isn’t any flax in this recipe. If you used flax instead of the psyllium husk powder, that would be the reason they didn’t turn out.
Does it taste eggy?