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!
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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!
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?
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
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
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!
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?
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!
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.
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.
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.
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?
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.
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.
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!
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.
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.
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!
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.
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.
These look awesome. Going to make them right now and experiment with different spices. Thanks for the recipe
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!
Great recipe! Also, can I get the name of whoever did the track for the video? I loved it!
It’s by a guy who runs a free music youtube channel. Check it out: Music By: http://www.youtube.com/user/CHUKImusic
‘Spit’
Hiya, I am new to Keto and wanna try these out so badly because I miss eating bread. I wanna prepare these for work, how many days after they have been baked are they eatable?
Store them in the fridge and they should last you ~10 days!
Hi!
I made the rolls today and followed the movie step by step however the rolls are very moist inside. They look very undercooked is spite the fact I baked them almost 45minutes 🙁 what did I wrong? Should I reduce the amount of water? Any advice would be great!! Thanks!
How was the consistency before baking? Could you easily shape them into balls without much trouble/stickyness? I would cut down on some of the water and if they’re not burning on the outside you can bake them longer. They are quite moist on the inside.
I made the rolls today and followed the movie step by step however the rolls are very moist inside. They look very undercooked is spite the fact I baked them almost 45minutes 🙁 what did I wrong? Should I reduce the amount of water? Any advice would be great!! Thanks!
I did exactly as the recipe is. However, the mass became liquid. I mixed it for quite a while, however, the dough remained liquid. I need to bake in cup cake forms. Is the amount of water right?
The amount of water is right based on the ingredients we used. I would repeat the recipe and just continue adding in coconut flour at the end until you get the right consistency.
It might be the water cuz the coconut flour is slightly different from brand to brand. My first was too wet and I reduced amount of water and it was just perfect
Finally making these rolls tonight! I was able to come out with 9 rolls instead of 10, must’ve been a little on the larger side. I did find that to make a smoother looking roll, I lightly wetted my hands so the dough wouldn’t stick as easily. I’ll be experimenting with this recipe for a possible loaf version 🙂 thanks again!!
I made them exactly according to the instructions, but it was raw inside at 25 minutes — cooked for another 10 minutes, and it wasn’t raw any more. It looked great and was soft, but the overwhelming smell of psyllium was unpleasant (and I love psyllium in Life Changing Bread, a nut/seed bread). I threw them out. Sorry, doesn’t work for me!
Ah, sorry you didn’t enjoy them. They do have a taste of psyllium husk.
I make double and get 10 burger buns. My first time to taste husk so I add tbsp mayo on top. GREAT!!!
The color of the powder in Video 1:55 does not look like coconut flour.
Is this a coconut flour?
I think the capacity of coconut flour and Psyllium Husk powder has changed.
At 1:55 we add all the dry ingredients.
goodday
can you make the rolls without eggs,kindly advice
kind regards
Thank you SO much for this recipe! These rolls taste amazing. I’ve made them 3 times now and even made a pizza base from half a batch of the dough – it works so well!
Thank you! Thank you! I just made these this afternoon and they are amazing, I am not a baker ,but these turned out sooooo good. Finally I can eat bread again on low carb diet. Can wait to try out all your amazing recipes. ?
Brigid – Awesome to hear!
Hi,
You said the rolls could be made bigger, could they be used as hamburger buns? I have not made them yet (net psyllium powder).
Thanks,
Christina
They could, just note that they are very soft. They are more dinner roll texture so they won’t hold up all that well to the moisture of a hamburger.
I don’t have the patience to tweak bread recipes so I’m glad you’re doing it :). Going to make these with supper tonight to round out the meal and have no doubt that they’ll turn out great :). I love working with psyllium husk but typical results are a heavier, firmer roll. So I’m really looking forward to giving this recipe a try!
Wow! You guys just blew my mind with this recipe- I just made these and they are so incredibly delicious that I honestly felt guilty eating them! They seriously had me shook because of the real-bread taste and texture….nailed it. THANK YOU from the bottom of my low-carb heart 🙂
You’re so welcome, Angie!! We prefer these to our keto bread now – the psyllium husk powder just does it for us.
Hey Matt, after reading your recipe and found out i have all the ingredients in my cupboard, i started to bake. i was using more coconut flour (i think almost 1/2 cup more) cuz it turns out wet and not able to roll as a dough. then i split half as the original and half i put in concentrated coffee + a tablespoon of stevia. and both turn out great, especially the coffee one. I live for coffee and this is just perfect. I didn’t have soft roll for years and this is making me smile. Thank you for your recipe! I will try more after this. Keto is not working well for me yet but i’m trying to adjust.
I donn’t know what I did wrong, but my mixture was more liquid. I will try to put less than 3/4 water next time I make it.
Try less water and keep adding coconut flour at the end until the consistency is right!
How do i store these and how long do they keep? They are super yummy and i am going to make them all the time now … its so nice to have some rolls to eat with dinner!
I like storing the in the fridge. They should last you 7-10 days. You can also probably freeze them if you want to make in bulk. They won’t be as fluffy after freezing/defrosting though.
Do you think this would work with flax eggs, allergy issue
I don’t think that would work all that well in this recipe since there is already a lot of fiber from the psyllium husk powder.
Ever the experimentor, I made these with avocado oil since I was too lazy to melt butter. I also used ground flax in place of the psyllium husk.
They turned out great! They were much flatter than the ones you show, but I could still cut them into a flatbread-style bun. They had the density of banana bread, or a soft dense bagel. We toasted them after trying a non-toasted bite. Prefer them toasted but my god, it’s nice to have ‘bread’ again.
I did find them eggy tasting though! But, with most keto breads, that’s definitely to be expected! I am going to try the Keto Connect Bread recipe next! (I wanted to try that one alst night but was all out of almond flour)
Thanks for the recipes guys! You help keep keto exciting!
Carleen, That sounds really awesome. We love when people change our recipes and make them their own. We’re going to try some of the modifications you mentioned and see if we can’t come up with something new!
These are fantastic. Thanks a bunch! Would you mind sharing something more about the experiments you attempted before you settled on this version of the recipe? I tried the original but I wanted something drier, more bread-like – so I reduced eggs to 3, butter to 3 tbsp and increased water to 1 full cup. The result was quite similar – only slightly drier. I’m thinking about going even further and reducing to 2 eggs and 2 tbsp butter, but with even more water to replace them. Do you have any tips/thoughts?
We did 1 version where we rolled them out in coconut flour. Those came out drier but sort of crumbly. You could also reduce the psyllium husk a bit and add some more coconut flour. Those will generally not rise as much, but they will be more of the consistency you’re looking for.
You mentioned adding water, how much water did you add to this recipe?
It’s listed in the ingredients. 3/4 cup.
These were AWESOME! I was really craving something like bread and these fill the bill. Since I can’t have jam on the keto diet, I mixed a little granular sweeter into butter and that was very tasty on these rolls!
THANK YOU!
That’s awesome to hear!! I love these myself – i find that I crave them from time to time!
Hi, thanks for sharing this recipe. They look amazing. One question – do you recommend letting the dough sit for 5-10 minute before baking? I’ve seen many recipes using Psyllium Husk Powder that recommend having the dough sit for 5-10 minutes so the Psyllium Husk Powder absorb the water and will rise a bit more. Would it be necessary for this recipe? Thanks.
Hi Anita, we did not allow the dough to sit for a couple minutes, but we see no harm in doing it! Please let us know if you try it and your results!
Hey I just started my keto journey and every time I try to make low carb bread it ends up tasting primarily like eggs. I am a person that doesn’t like eggs that much so you can see my dilemma. I also tried a non egg version but it ended up like a weird gelatin that jiggled and nothing like bread consistency. Any suggestions here?
-Samantha
Hmm that might be kinda tough. I feel like just about every low carb bread I’ve tried tastes like eggs in some way.
I doubled the recipe and the taste is delicious, but they never rose. Instead they are dense with a very eggy consistency. Any idea where I went wrong? Or how to make them fluffier and less eggy? Thank you!
I think you probably need to increase the baking time a bit and it will help. Were they easy to form by hand or did they stick to your fingers?
KEEP ON TRUCKING WITHTHE COCONUT FLOUR RECIPES! Cause I cannot do nuts!
We got you covered!
GiGi, Have you tried sun-flour as a replacement for almond flour? It is my go to, and I find it works in most things. Definitely has a different flavor, but I love it
Can I use coconut oil instead of butter?
Yes, you can!
Hi guys, thank you so much for your recipes!
this is the third time I make this recipe. First time trying to substitute psyllium with flax meal. Didn’t work
Then substitute with powdered chia. didn’t work…
And now! I could finally get the psyllium! (I live in Chile and it is very expensive and hard to get)
So I made the recipe hoping that I would get the same results in your pictures! but it seams that no matter how much time they spend in the oven, I get the same result. they are absolutely moist inside.
Are your moist?
Because I was hoping for something more like a dinner roll. Fluffy and soft, but not wet.
Please help me figure out if I’m doing something wrong or if that is just the way they are.
PS: Psyllium did improve the outside a lot!
Again, thank you for your work!
Hi! Thanks for attempting them three times – love the dedication! They are more on the moist and dense side actually. We just put out a naan recipe today that is our closest to bread recipe – it also uses psyllium husk powder.
My first ketoconnect recipe, and I love it! Yes, they’re a little moist/eggy in the middle, but I don’t mind. I threw in some Italian herbs, baked them in a muffin tin (25 minutes), and served in place of bread sticks. Delightful!
Thank you!! Great add on the italian herbs
does it taste eggy?
Not very eggy at all.
I’m allergic to egg whites – could you make these with double yolks? I may give a try.
No, you can’t substitute egg yolks for the whites, the consistency would be much different.
Will this recipe still work with whole psyllium husk? I accidentally bought that rather than the powder version.
You can blitz it to powder in a coffee grinder!
My boyfriend is Paleo, can I make these with ghee? Do yiu think it would it be a 1 for 1 replacement? Thanks a lot!
Ya, it should work with a 1:1 substitution.
What can I use to substiture Psylliym Husk??????
You can try oat fiber or flax meal, but the results will not be as good as psyllium husk powder.
2nd time making this recipe!
Made 8 (sliders. Yay!) instead of ten.
To get rid of the egginess I used only the whites for 3 of the 4 eggs and saved the yokes for chocolate mousse.
A commentor on Youtube suggested adding yeast… so I added half a teaspoon and noticed no significant change in flavor. Ill try adding more next time
Another comment suggested brushing the tops with egg for better appearance. Shiny. Eh. They’re cute anyway.
I added turmeric and paprika with the dry ingredients to counteract some of the grayish dullness of the psyllium husk(don’t know if anyone else has this issue) and that gave the inside a nice warm hue.
I really favor this recipe for the ease in working with the dough.
I know other sites suggest, when working with psyllium husk, to use warm or hot water. Anyone try it? Ive not noticed a difference but I haven’t used said technique for this recipe.
My family is not keto. No one seemed to notice it wasn’t traditional bread. Ha!
Ana, thanks so much for all the feedback on the different variations you’ve tried. We’re going to try a few of those ourselves! Glad you’re liking the recipe.
What am I missing? I don’t see a video above and I really want to see how you formed these before I try making them 🙂
Hi Wendy! We didn’t make a video for this recipe, but the dough should be formable with your hands. It’s a little sticky so just wet your hands a bit if you have trouble and form them into the size you want!
I just found this recipe the other day and OMG why did I not find it sooner? I’ve already made two batches of these and I can tell you, they freeze up great.
Second batch I did a small substitution, instead of the 4 Tbsp of butter and 6oz water, I did 4 oz each of heavy cream and water. They browned a bit more, but turned out great and made the best breakfast sandwich the next day!
Haha, we feel the same way about these rolls Megan! I personally love the color they turn from the psyillium husk powder! Great variation on the rolls – we will have to try that. Thanks for sharing!
I made these today and, after so long without bread, I was craving bread like crazy. Wow…they tasted great (thank you so much for this recipe!) However, my rolls were incredibly dark in colour (but not burned) and didn’t look as pretty as your ones did, with the smooth surface. Because the mixture is so very loose, how do you get the smooth finish when you place it on the baking sheet? Thanks in advance for any further help you can provide.
The batter should just barely be able to be formed by hand. If yours is sticking, or too loose, you may need to add a bit more coconut flour to it. Coconut flours vary, so yours might not be absorbing as much moisture as ours. As for the color, psyllium husk powder can sometimes have a dark purple/gray color when baked. Ours is pretty neutral, but the one you got might have a different color to it.
Hi, I was reading your recipe and it says to look at the video above but there isn’t any video…
Sorry it got removed for some reason. It’s there now!
Hi! Great recipe, I already tried it a few times. First time used soy lecithin since didnt have psyllium husk. They came out quite good, a bit more crumbly. This is now our staple in the family.
However, I never can get them to rise. Is there a secret?
The rise comes entirely from the psyllium husk powder and baking powder. The only thing I can think of is that your psyllium husk powder is not as finely ground as the one we use? You could try grinding it in a coffee grinder prior to making the recipe. Also, maybe your coconut flour is more absorbent than ours. Make sure the consistency of your dough matches up with the one we show in the video.
I’ve tried a few Keto Connect recipes and was very impressed so I tried making these dinner rolls. I’ve just started keto and craving for bread is strong. I unfortunately was disappointed in the way these turned out. They were dense and still wet inside (although I erred on the side of longer baking time) I’m an above average home baker and mine did not turn out fluffy and soft. I’ve watched the video about 10 times to make sure the process was right. I’m thinking that the results are dependent on the brands you use. Additionally weighted measurements would’ve been more helpful for keto-type baking. Next time I’ll try beating the egg whites first. Hopefully this will help with the rise.
Hey Tao, I think the ingredient that can really make a difference is the brand of psyllium husk fiber used. We’ll definitely work on getting weight measurements of all ingredients moving forward. Sorry they didn’t turn out for you.
Hi can these be frozen please?
Due to the moisture content of these I don’t think they would freeze very well.
I made these last night and they are amazing!!! Closest thing to a real dinner roll.
Do you think these will work for keto bagels? Boil the dough then bake it.
Side note my local trader joes only carries psyllium husk (not powder). I had to add more.
Ohhhh emmmm geeeee these things are the bomb!!!!! I just used them for burger sliders
Just tried this recipe last night and it was pretty tasty! No eggy taste and very easy to put together. The texture was a bit gummy for the rolls but I just cooked them like 10 min more and once they cooled a bit the texture was nook n cranny like in the photos. Made some into rolls and tried 3 in my muffin top pan for sandwich rounds. So tasty I scarfed down two BLTs last night!
Cautionary tale: I have started converting to weight vs volume as I find it much more reliable and easy. Tried googling 1/2 cup coconut flour to grams and the 1st result that populated was WAAAAAAY off! Like 2 or 3 times the correct amount. Thankfully I am a pretty decent cook and could visually tell it was going to be too much before I added it all in. Kept looking and King Arthur has a flour conversion chart for different types of flour and it was spot on. If converting to weight try and find info for the exact ingredient you are measuring and not just a simple conversion.
Can’t wait to try more recipes!
Hi! I followed your recipe to a T and mine never form a ball or thicken up what can I do?
Add more coconut flour at the end until you have a consistency where you can form them into rolls.
Heya and many thanks, this recipie is what ive been looking ive converted this into a burger roll, or a large roll for sausages bacon and a fried egg, a (main dinner item on certain days, heres how i converted it-
Low Carb Jumbo Roll-
2X Tablespoons of cocounut flour
1 and a half teaspoons of psylium husk powder
1 half full quater teaspoon (just a littlee under it being half full)
A pinch of salt
3 x tablespoons of water
1 egg
1 Tablespoon of butter
(Basically i quatered your original recipie)
I used your silicon baking sheet idea but purchased one with built in measurements like this one –
http://www.ebay.co.uk/itm/Philonext-Silicone-Baking-Rolling-Mat-for-Pastry-Rolling-with-Measurements-BPA/112307133278?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2060353.m1438.l2649
This sheet has allowed me to crete the perfect burger sized roll, my idea of perfect is the burger wont hang outwith the roll and the same applied to if i load it with bacon sausages and a fried egg etc.
Total Nutrition Details-
Calories = 252
Fat = 17.5g
Carbs = 14.5g
Fibre = 11.25g
Protein = 7.5g
NET CARBS = 3.7g (per jumbo roll)
I have a feeling it would be even fluffier if some amount of powdered egg white protein powder was also mixed in though ive yet to try this, but many thanks this is excatly the kind of thing ive been looking for.
🙂
Thanks for sharing your creation Alex!
I do x 2 mix in bkendtec and use rectangle silicon mold for 12 rolls of 170calories each
Thank you for this guys. Really missing breadin the 3 weeks since going keto. Going to try them soon. Mary 🙂
Wow! These are amazing! I used Kerry gold Garlic herb as the butter! So good! Thank you!
Glad you liked them Amy!
I made these today and followed your recipe to a red and my batter was very soupy………I have to almost double the coconut flour and psyllium flour……don’t know what happened
There are a lot of variables at play here with the coconut flour and psyllium husk powder. Try aiming to match the consistency we show in the video rather than following the recipe exactly, unless you’re using the same brand products we used.
To those struggling with consitency, instead of eggs you may want to consider egg white protein powder as opposed to adding more coconut flour, ive a batch of egg white protein powder on its way and plan to do that 🙂
Hi Matt, I’m looking for soft rolls just like yours. I followed your recipe exactly but mine came out 1) Yellow in colour (vs yours grey-ish) and 2) hard (definitely wasn’t fluffy like yours)
Please tell me what could go wrong?
What was the consistency of your batter prior to baking? It sounds like the psyllium husk powder you’re using is much different than ours and could be throwing the recipe off a bit.
I would like to know can I use Herman yeast instead of baking powder . Herman yeast is natural yeast made of flour , milk sugar
Hey Cicely! If herman yeast has flour, milk, and sugar, that would make this recipe pretty not-keto-friendly. We wouldn’t recommend it. Best of luck!
French dip?
Open can of roast beef.
Heat beef and juice
Slice rolls
Add beef
Dip in juice
Enjoy
Eric
I am new to Keto and have only been using almond flour in my recipes. Does coconut flour have a mild coconut taste to it? I really don’t like the taste of coconut and have been hesitant to make recipes using coconut flour. I have been cooking with refined coconut oil and this does not impart any coconut flavor.
Hey Jen, it does tend to have a mild coconut taste. If you really can’t stand the taste of coconut then you might not like it.
Also, do you know if there are any different health benefits when using refined vs. unrefined coconut oil? I am using organic refined oil but not sure if I should only be using unrefined. Thanks!
Can one freeze these rolls
They don’t freeze the best since they are pretty moist.
Is it a typo or does this recipe really only call for 1/2 cup coconut flour. Mine was watery. And that seemed like such a small amount. But everyone else seemed 2 have great success.
You may need to slowly add in some psyllium husk powder at the end until it thickens. Brands tend to vary a lot and that’s the problem if yours doesn’t come together.
Help! I’ve tried this recipe twice now and I can’t get it to thicken 🙁 what am I doing wrong????
P.s I love you recipes 🙂
Slowly add in psyllium husk powder at the end until it thickens! Psyllium husk varies a lot by brand and some don’t thicken as much.
Made these which were very good! Changed a few ingredients to take away egg yolks taste…….I used 3eggs and replaced 4th egg with 2 tablespoons of flaxseed meal soaked in 4 tablesppons of water and used 1/2 cup of water,,, Also I added 1/2 small banana and 1 tablespoon of banana flour to flour……came out with no egg taste and also I did not use psyllium flour which I don’t do
Hi, I’m from Italy, could you please tell me if baking powder and sodium bicarbonate are the same thing? Thank you.
Spectacular failure. Stuck to exact proportions, the final mix has the texture more or less of water. Nothing like the video. Not used to seeing such a big difference between a video and real result
The brands of flours used in the recipe can throw things off a lot. Just keep adding psyllium husk powder at the end until you have the right consistency batter.
Hi I am allergic to sodium bicarbonate, so can I leave out the baking powder, or do you have substitute I could use. Thanks
Hey Anzia! A good substitute for one teaspoon of baking powder is 1/4 tsp baking soda + 1/2 tsp cream of tartar! Good luck and let us know how it works!
Tried the keto bread and rolls. The bread is a bit crumbly but I didn’t have the proper size bread pad and made do with what I had. I toasted the bread for breakfast and that was satisfactory. I really like the consistency of the rolls and wonder if there is a recipe for making bread with the same ingredients?
Hey John! Great question. We’re working on the perfect bread loaf recipe that mimics this roll recipe, but if you dream up something sooner, tag us and show us what you’ve got! Best of luck, and we’ll keep on baking over here until we get it perfect!
I love your blog! Stumbled across it today looking for some good low carb recipes for people like me who really do love bread and can’t wait to try some of yours. I noticed though that nutritional info is not included when you print a recipe, I’d love to be able to easily have them both together. Do you have your recipes published anywhere where recipe and nutritional info are together?
Hi Jessica!
The nutritional info is generally located on the recipe itself (beneath the photos). In this case, it’s:
NUTRITION (Per Roll, 1/10th recipe)
Search “KetoConnect – Dinner Rolls | 1.3g Net Carbs” On MyFitnessPal.com
Calories: 102
Fat: 7g
Carbs: 5.8g
Fiber: 4.5g
Protein: 3g
NET CARBS: 1.3g
I’ll forward that suggestion right over and see if it’s something we’ll be able to squeeze in on the recipe printables in the future!
Great recipe! Loved the rolls. What is the best way to store them for later?
Air-tight container (like a large tupperware) or a plastic ziplock bag. You could even freeze these! 🙂
These sound fantastic!!! Have you ever made these in a loaf pan and ever use kefir as the liquid? Thank you, I am excited!!
Hey Kim! We haven’t tried this, but thanks for the suggestion!
Hi I have a question, I eat grain, dairy and refined sugar free. Wondering if I can replace the butter with Coconut oil? Any suggestion? Thanks and yes it is a health reason I eat this way
Hey there SANDI! Coconut oil and butter are pretty interchangeable. You may notice a subtle coconut flavor, but other than that, the fat elements seem to be good enough to substitute. Best of luck! (Also, use it solidified, not melted)
I made this exactly as recipe states and the “dough” was the consistency of pancake batter. Maybe the recipe is supposed to say 1/4 cup water, not 3/4 cup?
I just made your almond bread, followed directions exactly. I really like it, but find it is a bit too cakey, crumbly and dense. Do you think adding some psyllium powder might make it more like a conventional bread?
Hey paul, did you use flour or meal?
Hey Guys – you two rock! Well done on all your hard work.
Have you tried freezing either the mixture for this recipe or the buns (I’m a Brit – we call them buns!) when they’ve been baked?
This would really help when you are short of time or just really tired.
With thanks
Holly
The buns would freeze better than the mix, and I’d recommend freezing in a bag that’s got a paper towel in it for absorption. Ice tends to make its way inside zipper bags and tupperware and you don’t want soggy rolls 🙂
Hello
Can I use almond flour instead of coconut flour in this recipe? If yes in what quantity can I add? I am gonna test this recipe anyway. Looking forward. Thank you very much.
Hey there! Almond flour and coconut flour are two very different consistencies and aren’t very interchangeable. We wouldn’t recommend.
Thank you… what a great great accompaniment to a salad, broth or the ever present tuna mix. This Is such an easy recipe and so adaptable. I used the basic recipe and by increasing the husk powder and adding some parmesan and some dried herbs actually manged to create a decent pastry dough. Made me some minced beef pies. Would have loved to attach some snaps.
Hi, is this recipe also good in a loaf pan?
Not probable, due to the heat distribution. You are totally free to give it a shot though!
Hi
To bake at 350 degrees..Fahrenheit or celcius.
Thanks
Fahrenheit 🙂
So, I made these a few weeks ago. As I was eating them I kept thinking, “something about these reminds me of a French Toast texture. I should make these into a loaf and slice it up and make French Toast.”
This past weekend I did it. I doubled the recipe and put it in a buttered bread pan and baked it Friday night (it baked close to 2 hours though). The next day, I sliced it up. I then mixed one egg, 2 teaspoons of vanilla extract, one teaspoon cinnamon, and a quarter cup heavy cream together. I took a pastry brush and lightly painted each side of the bread slices with this thick mixture and cooked them on Medium in a frying pan oiled with coconut oil. Then I topped them with butter and non-caloric maple syrup (Walden Farms). Tah-dah! Keto French Toast! And I was right, this DOES make good French Toast!
I just made these…LOVE THEM!! Bread is the one thing I really miss so I’ve tried all kinds of recipes. This is the first keto bread I’ve tried that feels and tastes just like bread! Thank you so much for sharing this!
So light and fluffy! Love them.
How many carbs in a roll
Can these be made ahead of time?
Sure! Store in a ziplock and don’t let harden on the fridge.
Hello! These…were….awesome! Turned out great first try! Thanks for putting this recipe together. You guys rock!
Hi Guys
Your Keto Bread Roll recipe is awesome. I have eliminated all bread from my diet and have really missed it, but refuse to buy any of the chemical packed junk sold in supermarkets. I have been experimenting with coconut/almond flour bread recipes for months and this coconut flour recipe is the only one that works and looks/tastes like bread
I have made them twice now, with success. I love it.
Thank you
Great and easy recipe! I have made these multiple times and they are very tasty and not at all eggy. The only thing is I have never been able to make 10.
i followed your print recipe and it became like a batter instead of dough like. Then i watched your video a few times, and I noticed your water is poured using the same red cup you poured the coconut flour. So i guessed the red cup has capacity for 1/2 cup, thus your water should be 3/4 of 1/2 cup, which is about 3 oz instead.
Am i guessing correctly?
Do you have any recipes using corn BRAN? I read that out is low carb and high in fiber. I babe five pounds of it, but no recipes. Thank you.
We don’t have any recipes using that since there are a lot better low carb flour alternatives that don’t use corn and are lower carb. You could try using it as a replacement in recipes that use ground flax seed and oat fiber!
Please check the ingredients list, doesn’t seem to match the amounts in a video.
These rolls were so delicious!
Thanks for hard work. Love your blog! 3 months on a keto diet.
Can I use whole psyllium husk and just grind it using a food processor into a powder? I’ll give it a try. Hope it works!
I tried these last night and I am impressed, Im not fond of coconut flour….I just feel its so dry and I don’t like the taste too much but these are not bad at all. I noticed my psyllium husk powder wasn’t the weird greyish color I got very light golden brown dinner rolls did I do something wrong?
How much salt should be added? There’s no amt indicated. Thank you! :))
Just a little pinch, maybe 1/8 tsp
I’m still new to keto but have baked several things. I’m having a problem with the color. I know that sounds weird but I am. is there any way to make them look more like a roll or is it the psyllium husk that makes them this color?
Are you using a glass or metal pan/
Can the recipe be doubled? Thanks!
Yes it can!
Mine is in the oven! Can’t wait to eat it! Thanks for sharing this recipe! Been on Keto for 2months already!
Thanks Vanjoy!
Hi there ,
My rolls baked for about 45 mins and still seem undercooked. Very wet inside.
Any suggestions on where I went wrong or what to do??
Some people have this problem and I think it comes down to the type of psyllium powder you use. We’ve had the best luck using “Now Foods” brand.
thanks so much for doing these is as a printable copy!!!
Hello, could almond flour be used as a substitute?
Unfortunately coconut flour and almond flour can’t be substituted one-for-one, so it will take more almond flour than coconut flour and you may need to experiment to find the right amount.
Wow! I hope to try this soon! Can I use Almond flour as a substitute for coconut flour?
We have not tried it out, but if you do the swap you’ll need about 3-4 times as much almond flour is our prediction! Let us know how it turns out if you try 🙂
So I made these rolls today but instead rolls they look like flat bread. I followed instructions even agreed more husk… So you think I needed to add more? The consistency was close to the video? BTW still tasted good =l
Good taste but they went flat as they cooled. The bottom is concave, lol. Any idea why?
can i just use psyllium husk as i don’t have that in powder or could i use arrowroot powder?
You could try grinding the psyllium husk into a powder. We haven’t tried the recipe with either of those ingredients so we can’t be sure.
Hi! I’ve made these twice now and both times they’ve come out very spongy inside. Do you have any suggestions?
You may want to try cooking them longer, but it may also just be that they seem spongey to you, while not spongey to others. Unfortunately, it can be a toss up when using psyllium husk powder. It does have a spongey textural tendency! You could also cut them in half and toast them 🙂
Hi! I made these this weekend and the middle was a little wet. Like, cooked and fluffy but wet. Any idea what happened? Wrong psyllium husk? Not cooked enough? They tasted great but the texture just wasn’t what I was hoping for.
You may have cook it a bit longer. Usually psyllium husk powder has that texture when not fully cooked through! Ovens do vary in temp so your timing might be off from ours.
Hi Matt.177 degree Celsius is 350 degree Fahrenheit ?? Do reply.thanks
That is correct!
I substituted 5tbs of flax meal instead of the husk powder and it turned out great!! The dough will be fluffier and more sticky than Matt’s don’t worry. The dough will be too sticky to use your hands so I used a 1/4 measuring cup to scoop out 10 equal portions. It is the Same cook time 35 min. Delicious and less eggy than other keto breads. Enjoy
Hi Guys!
Can I substitute the Psyllium Husk for anything else? I am from Costa Rica, and we dont have that here!!
Thanks
Mariana
Someone has commented saying they substituted 5 tbsp of flax meal instead of the psyllium husk powder and it turned out great!
I did not have the psyllium husk POWDER but 100% husk. Let’s see how it turns out. Thanks!
Could i use this recipe and bake it in the shape of a bread? As the keto bread uses ALOT of eggs.
You could try but it will likely be undercooked in the middle. This recipe works best for rolls.
Can I substitute psyllium husk whole for the powder? If so, how much? Thank you in advance.
I just made these and they were wonderful!! I finally have something to sop up the egg juice from my sunny side up eggs!! I baked mine in a non-stick muffin pan.
I was just wondering if I can use whole psyllium husk instead of powder in these rolls? Your 2 Ingredient tortillas have become one of my staples.
Someone has commented saying they tried with whole psyllium husks and their batch didn’t turn out, so we recommend the powder.
These are delicious and much less dry than my other recipes. My consistency of the dough is looser than in your video. Should I add more coconut flour?
Yes you could add some more if you want to match our consistency, but if you are happy with them then that’s fine too!
Made these with double the recipe except water (got scared after raading some comments). I used about 1 1/8 cup of water only. Made 16 rolls and baked for 50 mins (stilll sticky in the middle at 40 mins). Came out perfect. It has the crust of a kaiser bun, density of a bagel but fluffy, if that even makes sense! I love them with cream cheese while warm or with butter ang my home made low carb chia raspberry jam. I wish I could post a pic here cuz they really look nice and so you could be proud of us, your keto babies! Thanks for all your hard work guys!
Gotta go, my oven timer just went off for my flourless choc cake (Headbangers’)!!! *fingers crossed*
I just made this recipe and my rolls didn’t rise and remained doughy in the center. I completely followed the directions so I’m not sure where I went wrong. It seems like every time I try a recipe with coconut flour it stays gooey in the center. Whhhyyy?
Was your dough sticky? Add psyllium husk powder until it is less sticky. If that doesn’t work and you followed everything correctly, it may be your oven bakes things differently. Sorry they didn’t turn out!
Love you hat Matt! Going to make these today !
Hello! I just started keto and I’m loving all your recipes so far! ❤️ I used to make these Hokkaido Milk Rolls for my parents, but as delicious as they were…so many carbs! Do you know if we can incorporate heavy cream in this recipe to make it milky? I’ve also seen some keto recipes on bread that included yeast. What is your take on yeast in a keto diet?
Thanks so much!
~Winnie. 😘
Yeast won’t help things rise without sugar to feed off of, but we sometimes include it in recipes just for the flavor.
Any idea how this dough would turn out if I doubled it and put it in a loaf pan to make bread? I’ve doubled the recipe and made it into hamburger buns several times now and they’ve turned out perfectly, probably better than regular high carb buns imo. Love your recipes btw, every one I’ve tried so far has been a winner!
You could definitely try it and let us know how it turns out! Other people have been wondering the same thing.
Hi, is there any suitable substitute for a butter, please?
You can use coconut oil!
I made it, really awesome, soft and fluffy. But, I put triple quantity of the hush powder. I may put herbs into the dough next time. Btw, how can I order your cookery book in Hong Kong.
I watched the video. Mine never thicken up like his. I added more Phyllium. I beat it some more. I used a spoon and made 9 pancakes. This is a disaster. What did I do wrong?
Unfortunately, a lot of the times there is an issue or a big difference as you mentioned it has to do with the brand of the product – in your case the brand of the psyllium.
I’ve been eating low carb on and off since the 1960s, but I always abandoned it due to the temptation of high carb foods. I decided to try keto and thanks to you and your delicious recipes and everything easily found on MFP it’s been so much easier to adopt this as a lifestyle and NOT just a quickie diet! I’ve been using this great dinner roll recipe and making 5 larger sandwich buns instead of 10 dinner rolls. It also works well to brush them with a little egg wash before baking and sprinkling on some sesame or poppy seeds for variety Thanks again for all of your hard work and dedication!
Can I use Almond flour, instead of coconut flour? What would be the substitution quantity?
.These rolls are awesome but my son has now developed a problem with eggs, probably Because he ate so many rolls. How do I adjust the recipes to make it egg free?
You can use an egg substitute: One flax egg = mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.
I’ve made these two days in a row. They’ve turned out great! Thanks for all your hard work in developing these recipes and for a great blog. You two are the best!
Hi, it seems very delicious low carb rolls recipes ever! I shall try it at home. Thanks for great sharing. I shall await next delicious keto diet recipe.
Hi
I tried these, and they were good. I wouldn’t mind if they were a little chewier, and was wondering if you ever tried adding the beef gelatin which is used in the chewy chocolate cookie recipe to add some chewiness. Any thoughts?
Thanks, and love you guys!
John
I have used husks instead of powder by adjusting the measurements (less powder, more husks) but that will not work in this recipe. I kept adding more and more psyllium and it never did firm up, remained loose and unable to work with. I have them in the oven but I dont think they are going to turn out. In fairness your recipe did call for powder not husk, but I thought I’d post the warning for those like me that often use husks instead.
These are amazing- I love them! I think I’m going to try it in a loaf pan to make bread slices!
Let us know how it turns out!
Hi! I looked through the comments but didn’t see this come up – if I don’t have a mixer can I mix this recipe by hand or will that not work?
Yes you can!
In the oven now. I’m a little worried because even letting it sit a bit, the batter was not as firm as your. I used no substitutions. I used an ice cream scoop to make each roll whick made them more uniform. Looked at the oven just now and they look better! keeping my fingers crossed!
Thanks for the recipe, we are really enjoying these at our house. I made some adjustments for flavor and texture preference. I substituted a flax seed mixture (1 Tbsp flax: 3 Tbsp water-per egg) for two of the eggs and added more psyllium husk (6 Tbsp total) until the mixture was a dough consistency. They came out “lighter” in flavor (both egg and coconut). I am wondering if I tried to make this in a loaf pan how it would go…
Matt, I see that your rolls come out really GRAY looking. I order my Psyllium Husk from amazon. it’s now on sale. Name is Telephone brand Sat-Isabgol psyllium husk. The reason I share this is that the powder is white and looks much more appetizing; I was referred by Headbanger’s Kitchen in the video for making chicken farcha – which is great – although I did have “movement” the next morning AND afternoon LOL.
Thank you so much for the recipe made them exactly and they came out great so delicious!
I was checking out your almond flour bread loaf. That led to this. Have you done a loaf of bread with this mix? Or is this mix only OK for rolls for any reason?
Thanks
Nick
We have done a baguette style loaf with this recipe and it came out well – the cook time may be more, however!
Hi! I’m desperate for a chewy keto pizza crust – that won’t make me feel like I’m missing my weekly fix from the place on the corner. Would this recipe work?
You could try it as a pizza dough, but you would have to let us know how it turns out! Have you tried a fathead pizza dough? That might be your best option.
Mine rose great, but then came out hollow in the middle. Any idea why?
It could be the brand of psyillium husk powder you are using.
not a good baker at all, but going to try these now, will report!
So I wasn’t sure if the butter was 4 T hard or melted. I used hard and when melted was more than the recipe called for. Dough was sort so added more psyllium and coconut flour. Let’s wait to taste
Is there a way to get more of a bread-y flavor?
You could try adding a touch of yeast just for the flavor of bread. Let us know if it works!
New to Keto….first time I made these rolls I was well impressed. However, living in a hot country, I should have put them in the freezer. Not being big bread eaters the rolls went damp after a couple of days and I threw half of the rolls away (you live and learn). Wanting to expand on the recipe, I made another batch today but added dried herbs and 7 chopped up sun dried tomatoes that I had in a jar of olive oil. Cooked them for 30 minutes but turned the oven down to 170 for the last 5 minutes. Served them as a dessert course with a platter of cheese….my go to food!! Thank you fot the original recipe.
Sounds amazing!
Test
Hello,
I’ve made these rolls several times and loved them. However they seem to lack something. I found Dr. Diet has a keto bread that has ACV in it. Gives it that fermented flavor. So good! Do you think ACV could be added to your rolls?
Thanks for your expert opinion 😉
That’s definitely something you could try! Let us know if you do!
I would like to try this recipe…sounds delicious! But, 5.8g of carbs is a lot according to the nutritional facts unless it’s for all 10 of the rolls or just one roll? Thanks for your response!
It should be 1.3g net carbs per roll.
I made these last night. I added extra psyllium husks until it was able to make a roll, also added a little yeast flavor. My husband loves them, I’m not a fan of egg so I liked them and it was nice to make egg sliders with bacon for breakfast. Great job guys!
Hello,
I cannot scroll through your page.
It is excruciatingly slow with banner ads constantly popping up on the bottom of the page.
I also do not see any comments?
I have Ad Blocker Plus, I will see what is up with them.
It was a problem before ABP though.
Thank you
Elizabeth
Looks good, but I have a family member with a sensitivity to psyllium husk. Can you share an alternative recipe using almond flour?
Thanks
Richard
Hi
I made thr rolls but the came out spongy and dense? Not sure what i did wrong. Any idea?
You may have over mixed the batter. Make sure to watch the video to follow our exact steps to see where you went wrong 🙂
Hi,
Can we replace coconut flour with almond flour? If so, will it be the same proportion? Thanks!
You can try it out! You will need more almond flour than coconut. Probably doubled. We really liked the combination of coconut flour and psyllium husk powder. Let us know if you figure out a variation with almond flour. 🙂
I really like these. For my second batch, I added 4oz of grated colby jack cheese. It added a really nice flavor to the rolls. Give it a try.
I made these yesterday using the exact recipe provided and they are to die for. Even my non-keto family liked them! This is definitely worth making over and over again! Thank you!
These are fantastic!! Made 13 small rolls. Any idea best way to store them? Just two of us at home and don’t want to eat all 13 in one day (although they’re soooooo good I easily could!!) Want them to last at least four days. Thanks for experimenting for us so we can enjoy all your hard work!
You could definitely freeze them, but they will probably lose some of they’re soft/chewy aspects.
Hi y’all! I wanted to thank you for offering us such wonderful recipes, awesome tips, and pretty damn cool personalities! I am keto for mainly health reasons. I have a brain tumor and my pituitary is compromised, therefore my hormones are JACKED UP to hell and back. Keto works!! I have yet to have my normal periods back but we shall see. I have incorporated so many of your recipes in my keto regimen. I tune into your Insta lives and just really enjoy you two.
I just wanted to thank you for doing what you do, and helping a girl dealing with a shitty brain tumor eat GOOD in the process! THANK YOU! (I made your butter cake today, how can I send pics?! Omg it was INSANE GOOD!)
Kind regards,
Emily (IG @ root_and_shaw_kitties)
Tag us on instagram! Thanks for sharing your story!
The first tine I baked these, they came out beautifully, but the next 2 times they didn’t rise. They’re flat & dense. What went wrong? I did everything like the recipe said but I can’t make hotdogs with them. Can you please explain?
I am desperate for a steak sub. can I make these in a long shape like a sub roll? Can you taste the coconut flour in them?
You could try it!
These rolls are almost too good! I had to stop eating them! I had enough for my fiance and I for dinner, and lunch and dinner for the next day. Please continue to produce amazing bread recipes! They’re my favorite
Made 6 bigger buns for hamburgers. My kids loved them! I didn’t get to try because they ate them all up! I only made a small batch to make sure they liked them. Bookmarking this for our best hamburger bun recipe.
Hi guys! I am loving your recipes… This one I was so excited to try but they came out super spongy.. And too wet…. Any chance you’d have any tips on making them come out drier? I kept them in the oven longer but that didn’t seem to help…even tried toasting after baking… Anyhoo–you guys are great! Keep up the good work!
Was so looking forward to some hamburger rolls for dinner but these are just too eggy tasting for me 😭 can anyone recommend a keto bread that doesn’t have some an eggy flavour?
Hi! Thanks for a great recipe! They are a hit with the fam, even the non keto people! I especially love them because I can’t have dairy or almonds, so I was extra delighted to find this recipe! I found that adding warm (not hot!) water to the eggs, and mixing it well while adding the melted butter made it so the butter didn’t chunk up from cold eggs /water. I also found using a mixer helped it to be fluffy since it made little air holes in the batter. For some of the commenters who had wet rolls, I had a couple thoughts. It’s important to let it cool a bit since things baked with psyllium husk are gooey right out of the oven. Also, if the oven temp is off (which a lot can be) 350 might actually be more like 320 which is a big difference. Finally, I find coconut flours vary widely in how much water they need, so maybe use less water. As for fluffiness (and it impacts wetness too!), I found that not handling them very much after mixing helped, blobbing them and gently shaping instead of rolling them. Extra baking powder can also give more loft to baked goods. Anyway, thank you again for a great recipe my family loves!
Hi! Thanks for a great recipe! They are a hit with the fam, even the non keto people! (although I did have to warn some of them to not think of it as bread but as a vehicle for butter, tomato sauce, or sandwich insides!) I especially love them because I can’t have dairy or almonds, so I was extra delighted to find this recipe! I found that adding warm (not hot!) water to the eggs, and mixing it well while adding the melted butter made it so the butter didn’t chunk up from cold eggs /water. I also found using a mixer helped it to be fluffy since it made little air holes in the batter. For some of the commenters who had wet rolls, I had a couple thoughts. It’s important to let it cool a bit since things baked with psyllium husk are gooey right out of the oven. Also, if the oven temp is off (which a lot can be) 350 might actually be more like 320 which is a big difference. Finally, I find coconut flours vary widely in how much water they need, so maybe use less water. As for fluffiness (and it impacts wetness too!), I found that not handling them very much after mixing helped, blobbing them and gently shaping instead of rolling them. Extra baking powder can also give more loft to baked goods. Anyway, thank you again for a great recipe my family loves!
Great tips! Thank you!
Hi Matt,
I followed the recipe without changing anything (just without the mixer), but mine ended up being very sticky. It was impossible to make balls, as the dough was all over my hands. I feel like the water was too much. I added some more coconut flour and p.husk and it helped a bit, but the inside of the bread ended up being soggy. Do you know what the reason could be? I didn’t have a mixer, but I mixed it all very very well with a whisk…
Did your mixture look similar to the one in the video? It is quite a wet mixture. You could try forming the balls with wet hands to help the stickiness.
I have these baking in the oven right now ans they smell great. I made a couple of tweaks to get my dough to look like yours in the video by adding a total of 4 tbsp of psyllium husk powder and adding and total of 5/8 tsp of baking powder. This is probably due to the coconut flour and humidity levels here today.
Thank for a great recipe. I’ve bookmarked this page!
I was wondering if you can add seasoning to this recipe? I love adding rosemary to breads.
Of course!
Hi, my dinner rolls turns out like a muffin cake and I bake it for 28mins. Does it mean I have to bake it longer to achieve a more hollow dinner rolls? Please help
You could try that, just don’t burn them!
These are our go-to keto rolls now. We have even made this recipe into a loaf of bread. It is wonderful! You have to keep it in the refrigerator thought if you aren’t eating it right away, as it molds quickly, which doesn’t seem to be a problem with the rolls. Perhaps if we cooked it longer at a lower temperature for the loaf.
Anyway, thank you so much! This was the first palatable bread that we found for keto.
Hi, may I know the ingredients measurements in grams? Just wonder if our cup size is different as my dough is not thick at all even after I adding much more psyllium husk powder. Thanks!
Psyllium husk takes a while to thicken, but just add more until it is thick enough to form.
Every Recipe I make with Psyllium husk seems to have a “slimy” texturer. I’m not sure what I’m doing wrong.
Psyllium husk gets slimy when you add liquid.
Does the psyllium husk has to be in powdered form? Can I just use regular psyllium husk? Thank you.
It makes for a better texture if it is powdered.
In some other bread recipes here and in your book, you suggest 2 Tbsp yeast for flavor. Have you tried yeast in this recipe?
I don’t think this has been tested yet but I am sure it would add the same yeast taste without rising.
Can you use this for pizza dough?
You could try it. If you roll it thin and pre-bake it a little before adding toppings it might work. We haven’t tested this so let us know if you try it 🙂
Just wanted to chime in and say that I tried this recipe and absolutely love these rolls! Great Job!
Hi there! Can I use coconut oil or coconut butter to replace butter, and if so, in what ratio?
Use coconut oil, the same amount as butter.
Hi!
This recipe looks awesome, but they don’t sell Psyllium Husk Powder in my country, Do you know any replacement that would work out?
Thanks in advanced!
Nothing would produce the same texture as psyllium husk powder, but oat fiber or flax meal might work.
Can I use coconut oil instead of butter for the same?
Yes, but the taste may be affected.
my mix is liquid wy 🙁
Made these last night following the recipe exactly and they turned out great! They were soft and delicious!
FYI I wanted larger buns so I made 6 buns instead of the recipe guideline of 10 to see if they would be proper burger size – still too small (unless you want sliders). Next time I will make 4 buns from the dough and that should be just about right.
There is a slight coconut taste but I imagine once you get a good ol honkin burger patty on there with some bacon and avocado etc, it won’t be very noticeable.
I also sprinkled a few sesame seeds on top of each bun before baking and they are so beautiful.
I have been desperate to find a keto-friendly alternative to hamburger buns……I ADORE a good burger and while I normally go bunless, let’s be real here…. it would be nice to have a bun sometimes. These will take care of that!
This is by far the best keto sandwich bread I have tried. After one batch as written, another with extra psyllium and a bit of stevia, and a third with added onion powder and poppy seeds, these make the best little meat and cheese sandwiches! We’re so happy to have bread back on the menu. ♥ Thank you for sharing.
Just pulled these of of the oven… And they’re a blueish purple. ?? Followed the recipe almost exactly (no pink salt, so used kosher salt) plus the addition of another teaspoon or so of psyllium husk powder as suggested to reduce stickiness. Any idea why they’re purple instead of the color in your photos?
Sometimes that is what certain brands of psyllium husk does when baked. It is still safe to eat, just purple, lol.
Going to try these today!
Imagine my surprise when I had to hide these from my husband so he couldn’t eat them all! He’s now requested I make these for all the holiday meals and not to bother with “regular” dinner rolls. Huge success!
I also made a double batch and doubled the size to make burger buns and everyone loved them and refused to believe they were low carb. (I did have to cook double the time but well worth it)
Thank you for all your work on developing this recipe and sharing!
Thanks for the recipe. I would add some salt but aside from that, the rolls tasted great and were a great accompaniment to a bowl of soup. I baked them for 24 minutes. They were a tad soft in the middle with that time but I figured I will be reheating them and they can solidify in the middle then.
Made these just now and splitting them into 10 is pretty ridiculous. Makes a “roll” about the size of a small cookie. Letting them cool and if they taste good I will be making about 5 rolls the next time out of the whole recipe.
I only have the baking power with aluminium. Use parchment paper?
It could work.
I apologize if this has already been asked. I was wondering if you could use almond flour instead of coconut? I see that almond flour has less carbs, but them measuring conversion is different. Recommendations?
Thx,
Heather in Idaho
Almond flour may have less carbs, but you would need to use more of it (about 3-4x more) compared to coconut flour in order to get the same texture. I am not sure how it would turn out.
Just tried this recipe now and I can’t stop dancing with joy. It was a bit confusing to convert everything to our German measurements here but it was worth it
This by far the best Keto rolls ever. Thank you for sharing this. I’m truly a fan for life.
I just made the roll, and they were great! Flaged out 4 to use as hamburger buns and they were great! Thank you so much!
Hi is it 1.3g of net carbs per roll or for all 10 rolls? Love your videos!
Per roll!
can i refrigerate them after cooked? they wont harden up?
You can always refrigerate then warm them up again in the oven or microwave.
These came out great… how long will they keep and what is the best way to store them..
You can freeze them or store them in the fridge.
They should keep for at least a week and I would store them in the fridge in an airtight container for longer.
Would this work as a pizza crust?
You could try it!
Hi, love your shows.. going to try this today and am wondering about storage, I assume in the fridge?
Hey Matt and Megha
I watched you video and made these rolls tonight and they came a little wet but I added to it and they were wonderful.
I had 3 for my dinner with butter filled me up!
Love watching all your live shows and videos!
Thanks for helping us all out! By the way I used Anthony’s products came out a little purple but I didn’t care lol
Cathy V
[email protected] I just made these… I do enjoy the taste, but couldn’t get them to look like a dinner roll.. mthey came out more like pancakes. I wonder if psyllium husk powder is different than just psyllium husk? I had the latter; I added 2 extra tbsp and still couldn’t get the right texture for rolling. Maybe I’ll try more coconut flour like mentioned earlier. Thanks for sharing!
Psyllium husk powder might have worked better because it lets the powder combine with the dough more. Sorry about that!
I’m doing the recipe right now except by weight but it’s not even close to a dough. it’s like pancake batter actually.
The psyllium husk takes a minute to thicken it.
Hi again from NZ. I added a tablespoon of carraway seeds to this recipe. The result was utterly yummy . Thank you for your amazing recipes. Good luck with the pregnancy Megha
Kia Ora from NZ. I added a tablespoon of carraway seeds to this recipe. Result ? Utterly yummy.. thank you for your amazing recipes. Good luck with the pregnancy Megha
hi another newbie tried a batch using your recipe and measures made 6 small and two large to experiment was delighted with the results I did find that I had to keep them in our old electric oven for almost an hour but great result thanks for your post this is going to make my keto venture a lot easier thanks again
Wow , they actually taste good , didn’t expect that to be honest, thanks a lot 😀
Hi tried these a few times now just wanted to share how i have used them after making i thinly sliced and shallow fried to use in place of chips last had with a omelette and tomatoes superb i have also rolled into finger rolls for a great small hot dog (uk)love these easy make rolls thanks for sharing
Hi there. I’m making these now. I converted the temperature so I’m baking it at 180°C. They have 15 more minutes in the oven but they already look amazing!! Thank you for sharing! Definitely going to be my go to recipe for burger buns!!❤❤❤
Hi, I am on the SIBO-Specific diet (SCD AND Low FODMAP). Can’t have psyllium, chia, flax… could I increase the coconut flour and perhaps add yeast? Thanks!
The psyllium, chia, and flax actually help hold things like this together, so if you just used coconut flour, I am not sure that it would stay together without crumbling. You could try to add a tiny bit of xanthan gum to help with this.
This is probably my fourth bread recipe and for some reason, they all turn out the same. Fantastic on the outside but wet and mushy on the inside. I wish someone knew what the problem was 🙁
I would say your oven may run cooler and this is causing the middle of your breads to be undercooked. You may want to leave them in for a couple more minutes until the outside starts to turn golden brown and use a toothpick to check the inside.
Yummy yummy yummy, they are sooooo easy to make and soooooooo delicious!!!
BIG BIG THUMBS UP 😉
We are so glad you love them!
Hi, thanks for the recipe. I am allergic to coconut and all nut flours. Can you pleaes suggest a substitue flour?
I just found you today. I love everything you are doing. Best Keto website I’ve seen to date. Thank you!
Thanks Megha and Matt for all you do! I made these bad boys last night, and the texture and consistency were on point! One question: Could I add Stevia (as you all did in your amazing LC bread) to somewhat eliminate the coconut flour taste? The taste is minimal; however, would love to try and eradicate it completely. Let me know your thoughts! Thanks!
Should be just fine! Let us know how it turns out!
Has anyone tried a variation with some yeast? What were the ratios if it was successful?
Your rolls are the BEST recipe I have tried!
This is my 6th month on Keto and have tried many.
Thank you for all your hard work! We really appreciate you two!
So glad you like the recipe! Thanks for being part of our community.
Hi. I tried this soft roll today and I realised that halfway tru, the dough doesn’t rise anymore. The height was lower than the original raw dough height. When making the dough, I realised that it was slightly on the wet side and I added extra pysllium powder to make it sticky and non sticking to hands when moulding. Pls advise
I made this and holy cow!!!! Best BLT I’ve had in almost 2 years!
I doubled the recipe and made 10 larger buns…somewhere between a slider and a hamburger bun in size. I was an egg shy so I cut about 1/4 cup water and added a teaspoon of baking soda to the dry bowl and a tablespoon of white vinegar to the eggs. They are perfect!!! Thank you!!! Love you both and Mazel Tov to you and the baby!❤️
Can you add yeast to give it a bread taste?
I want to try making these, so I went to buy some psyllium husk powder but it was crazy expensive! So I bought regular psyllium husks instead. If I just run them through a coffee grinder, would that work?
Can I use desiccated coconut powder instead of coconut flour?
Not sure, they are not exactly the same but you can try! Let us know how it turns out if you give it a go.
Just made this recipe today and will definitely make them again! The recipe is so easy and delicious!!!!
What is the serving size? I find a lot of the recipes are now missing the serving size, or am I missing something? Thanks!
I just made these, they were so easy. I think they are my new favorite.
I made this recipe after trying it at my friend’s at Thanksgiving. I followed the recipe exactly but my “dough” comes out more like pancake batter… frustrated… what on earth am I doing wrong???
I never can refrigerate any because there are never any left. I’ve made them several times everyone loves them. Best recipe I’ve ever tried
I followed the recipe but used psyllium husk that I ran through a blender instead of the powder. My rolls came out incredibly dense and almost cakey.
Could this recipe be used to make pizza dough?
We haven’t tried it! Let us know if you experiment with it 🙂
Flavor is good. And it seemed like all was ok. They looked good when done but inside is like mush! What did I do?! 🙁
Your recipe mentions a video. Where would I find that video to watch as you make the rolls?
Also, could I make this into one larger loaf of bread instead of rolls? And what would you suggest to use as the cooking time for one large loaf? Thanks!
I have made this into a loaf … HOWEVER, the bake time is CONSIDERABLY longer than 35 minutes. An hour and a half later, the outside was getting fairly brown and yet the middle was still wet. Even the rolls never fully cook all of the way through.
On a positive note: take that loaf that never really cooked through, slice it, dip it in Keto friendly French toast coating (eggs, heavy cream, and spices) and make yourself some KILLER French Toast!
Oh, and the video is in the description above the recipe.
The taste of these rolls are ‘the best’. Thank you for that. However, they do NOT look anything like you have pictured them. They have Not risen. Any ideas??
Keep up the great work.
🙂
There is not yeast or cure time so they are not meant to rise. You might be able to add fast yeast but it might do funny stuff with the mix and will add hours to the make time. If you want a loaf just look up one of the loaf recipes.
I tried this recipe AGAIN & they rose! Yahoo!!!! I had purchased a NEW container of baking powder & baked them for max time of 40 min & BOOM ……. Voila!
Pays to be young! LOL! I am only young at heart.
Keep up the great work. Hugs to all 5, 🙂
These dinner rolls are awesome!!!
I love the texture of these rolls. I experimented and used this base recipe, omitted the salt and added 1 tbs Lakanto. Then I baked them in a donut pan, and glazed them with a Keto chocolate glaze. Taste and texture were similar to crullers.
Made this today, they are great! Made 4 buns from the dough. Excellent for sandwich or burger! Well done!
Hello 🙂 I live in Norway, just find out about you guys today! And I think this will be at great help for me in my ketodiet. Just started a coupple of weeks ago.. Not all your terms are familiar to me, like how much is a serving?
Delicious. I make these rolls all the time! can they be stored in a freezer?
This is THE one recipe that’s helping me the most to keep the diet. I love bread with coffee, cutting the bread out of my habits was painful. However these are delicious and easy to bake. They gave me back the pleasure of breakfast with a steamming cup of strong black coffee! I don’t miss bread anymore. I’m very grateful!
Made these twice. Awesome. Added some ACV to make taste like sourdough.
I made 4 rolls using this recipe with all quantities halved. They turned out edible but to be honest I don’t like the taste. I will try it again with a mix of coconut and almond flour, and maybe add some yeast to make it taste more like bread.
Do they taste eggy? Also I only use free range farm eggs. It is sometimes difficult to get the ‘size’ right and recipes end up being too wet. Any suggestions?
Does oat fibre react the same way as psyllium husk in your experience?
I failed tremendously doing this. Followed recipe to the letter. Mix was still to runny, continued to add p. husk and nothing. 🙁
My dough was very wet and sticky so I added a couple of handfuls of almond flour spontaneously…. I made 15 small buns – and the crust was crusty and the inside cooked – not chewy but soft meltable texture… I’m happy enough. I really miss bread but this works as a stand-in with stews and runny eggs 🙂
They are actually really nice. Had butter on top. Think I prefer this to normal bread rolls
When my rolls came out of the oven, they all fell and turned flat. They look nothing like the picture either. The taste is just okay. Although my mom liked them I didn’t care for them. The rolls from Diet doctor are so much better in my opinion.
These rolls taste really eggy and like coconut. I don’t enjoy the taste. They came out of the oven and went completely flat on me also. Don’t waste your time on this recipe and use the one from DietDoctor. It’s so much better.
These are great!
I made these rolls today and what an easy recipe to follow. They turned out perfect. I added two extra tablespoons of psyllium husk which made the dough easier to form into small rolls. I was only able to make 9 rolls. Also I baked them for 30 minutes and I think they were nice on the outside and soft and chewy on the inside. I will definitely make these again for my go to low carb bread. Thanks again for a great recipe.
Thanks for sharing the tip with psyllium husk!
Thank you for posting this recipe. I always used almond flour, which doesn’t rise as well as coco flour. I followed your proportions, but mine came out too runny I could mould it. I added half a tbsp of coco flour and one tbsp of psyllium and it was perfect!
Thanks for all that you guys do to bring us these fantastic recipes! These are delicious! The 40 minute bake time worked best for us. Thanks again and bake on!
Thanks for being here! Glad to hear you loved them.
Oh my…these are exceptional! Hands down THE best keto rolls I have ever tried. Thank you so much for this recipe – not only tasty but one of the easiest recipes to follow as well. Cannot go wrong. Five stars *****
These are amazing! I subbed out egg whites for two of the eggs to cut calories and cholesterol, cut the water to 1/2 cup and added some Italian spice mix. Cooked for 33 minutes. Golden brown, crisp on outside, soft on inside. Saved Thanksgiving!
I substituted psyllium husk with xanthan gum but the inside of the rolls are raw. So i put it in the oven again with lower temp for 15mins, still it is raw. It opened each roll and put it back for another 20 mins, still the insides are raw. Maybe i should havr made the rolls thinnes
I tried this but somehow I don’t like the sliminess from the psyllium husk. It is very simple and easy to make though.