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.
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!
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.
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!
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!
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 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.
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.
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!
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.
does it taste eggy?
Not very eggy at all.
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
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.
Can I use coconut oil instead of butter?
Yes, you can!
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
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?
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.
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!
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!
You mentioned adding water, how much water did you add to this recipe?
It’s listed in the ingredients. 3/4 cup.
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.