Made with coconut flour, these low carb keto dinner rolls are an easy gluten-free bread that is moist, delicious, and fulfilling.
Jump to:
Ingredients you'll need
Coconut flour - I really wanted to create a recipe that will be good for those with nuts allergies and for those who don't like the taste of almond flour. Therefore, I decided to make this low carb dinner roll recipe with coconut flour.
Psyllium husk powder and xanthan gum - To add some fiber, volume, and elasticity to the dough, we'll use these common ingredients that replace gluten in keto baking recipes.
Instant dry yeast - Apart from giving out low carb bread tons of flavor, yeast will help the dough to rise. Actually, you'll be amazed how much our buns will expand during the proofing stage.
Olive oil - Olive oil is totally optional in this keto bread recipe because there's enough fat from other ingredients. However, it provides flavor (yes, a lot of the ingredients are about flavoring in this recipe!) and makes it easier to form the buns.
Eggs - Eggs will help to bind all the ingredients together. Even though we need four large eggs, no eggy flavor will remain. Oh, we're also going to need one lightly beaten egg for egg wash!
Lukewarm water - To activate the yeast, we need warm water. Make sure that it's not too hot as it can kill the yeast. A perfect temperature will be around 100F (37C).
Baking powder - The main problem of keto bread recipes is the poor dough rise. So, we want to help it by adding things like yeast and, of course, baking powder.
Apple cider vinegar - Vinegar will help to activate the baking powder which will help the keto bread rolls to rise even more.
Seasoning - I use a granulated sweetener (erythritol and stevia blend) from Sukrin, but you can use Swerve as well as monk fruit or allulose. And don't forget the salt! Alternatively, you can add 2 tsp of dried oregano or Italian seasoning.
Instructions
Preheat the oven to 100F (40C) and line the bottom of a small baking dish or a cast-iron skillet (9-inch or 23 cm) with parchment paper.
Combine the instant yeast and warm water in a small mixing bowl and set aside. If you don't have a thermometer to check the water's temperature, touch it with your finger. It should be a little bit warmer than room temperature.
Then, take another bowl and add the coconut flour, psyllium husk powder, xanthan gum, baking powder, salt, and sweetener, and mix well.
To the dry mixture, add the eggs, olive oil, apple cider vinegar, and instant yeast mixture, and mix well using a hand mixer until no dry ingredients left and the dough has formed. The dough should be a little bit sticky but firm enough to roll the balls.
Form 9 even balls (around 60g each) and place them onto a prepared baking dish, so they almost touch each other. Wrap the baking dish loosely with a plastic wrap, cover with a kitchen towel, place into a warm oven and turn it off. Let the dough proof for 1 hour.
When time is up, remove the dough from the oven and unwrap. The dough should double in size.
Preheat the oven to 350C (180C) and brush the dough with the egg wash.
When the oven is hot, place the baking dish on the lower rack and bake for 30-35 minutes or until deep golden brown and a toothpick inserted in the center comes out clean.
Keto bread tends to be very moist because of all the fat in the keto-friendly flours. So, it will feel undercooked if you bite into a yet hot bun. That's why you need to wait a little bit and let our low carb rolls cool down significantly before serving. The cooling process will help all the moisture reabsorb, which will improve the texture.
Carbs in keto rolls
I was expecting this recipe to be higher in carbs, but to my surprise, every single bun ended up having only around 3g net carbs and 5g fiber.
Serving ideas
Any soups like KETO CAULIFLOWER SOUP, HEALTHY KETO ZUPPA TOSCANA SOUP, or my favorite KETO BUTTERNUT SQUASH SOUP RECIPE will go well with this low carb rolls recipe. And if you're not into soups, I highly recommend you to try them with NO BEAN KETO CHILI RECIPE or with SPICY BACON FRITTATA for breakfast.
More low carb recipes
Keto dinner rolls
Equipment
- Baking dish or cast-iron skillet (9-inch, 23cm)
Ingredients
- 6 g instant yeast
- 180 g warm water, around 100F (37C)
- ¾ cup (90g) coconut flour
- 1 ½ tbsp (16g) psyllium husk powder
- ½ tsp xanthan gum, optional
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp granulated sweetener
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil, optional
- 4 large eggs, at room temperature
- 1 egg for egg wash, lightly beater
Instructions
- Preheat the oven to 100F (40C) and line the bottom of a small baking dish or a cast-iron skillet (9-inch or 23 cm) with parchment paper.
- In a small mixing bowl, combine the instant yeast and warm water and set aside.
- In a large mixing bowl, combine the coconut flour, psyllium husk powder, xanthan gum, baking powder, salt, and sweetener.
- To the dry mixture, add the eggs, olive oil, apple cider vinegar, and instant yeast mixture, and mix well using a hand mixer until no dry ingredients left and the dough has formed. The dough should be a little bit sticky but firm enough to roll the balls.
- Form 9 even balls (around 60g each), and place onto a prepared baking dish so almost touch each other. Wrap the baking dish loosely with a plastic wrap, cover with a kitchen towel, place into a warm oven and turn it off. Let the dough proof for 1 hour.
- When done, remove from the oven and unwrap. The dough should double in size.
- Preheat the oven to 350C (180C) and brush the dough with the egg wash.
- When the oven is hot, place the baking dish on the lower rack and bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let the rolls cool down completely before serving.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
You may also like
I made these yesterday and they are perfect! They turned out moist and delicious.
Thank you for sharing!