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
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
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!
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.
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.
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!
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.
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.
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!
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.
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!
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!
goodday
can you make the rolls without eggs,kindly advice
kind regards
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.
I make double and get 10 burger buns. My first time to taste husk so I add tbsp mayo on top. GREAT!!!
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.
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 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
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!
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.
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!
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’