There's no need ditch the bread basket when you're on a low carb diet! These Keto dinner rolls are soft and fluffy on the inside with a deliciously crunchy crust. The recipe is gluten free and grain free.
Bread - "real" bread made with wheat - used to be a HUGE part of my diet. A slice of toast for breakfast, a sandwich on the go, a roll with supper - it made for an easy meal.
When I went low carb a few years ago, I stopped eating bread altogether for a good three months. Let me tell you, I missed it like hell!
I had to find an alternative. First, I tried to buy grain free bread. But here's the thing: Shop-bought low carb bread tastes like cardboard and often has questionable ingredients. That's when I decided there was no other way than to make it myself.
The great news is: making low carb bread is simple - just like these Keto dinner rolls!
Most grain free bread recipes use either almond flour or coconut flour (or a mix of both). These rolls call for almond flour (or ground almonds) and psyllium husk powder, which lends texture and an additional fibre boost.
I like making rolls with yeast such as my pull-apart keto bread rolls, but these Keto rolls are yeast-free. Quicker, easier and fail-safe!
The recipe is a variation on my popular almond flour bread. The bread also contains butter, but I decided to leave it out this time and make the rolls a touch lighter.
These rolls are great for scooping up gravy, as a side for soup and salad (I like to butter them or dunk them in olive oil). And of course, you can have them for breakfast, too!
How to make Keto dinner rolls - step by step:
1.) Separate the eggs. In a large bow, beat all 4 egg whites until stiff peaks form. In another bowl, beat the 2 egg yolks until they are pale in colour and have doubled in size. Pour the egg yolk mix into the bowl with the egg whites.
Tip: Use the two leftover egg yolks to make a mayonnaise!
2.) Stir together all the dry ingredients - almond flour, psyllium husk powder, baking powder and xanthan gum (plus a pinch of salt, if using). Then pour the dry ingredients into the bowl with the beaten egg and add the hot water.
3.) Blend until a dough forms. Don't over-blend - you want to keep as much air in the dough as possible.
4.) Scoop up the dough and form a large ball. Cut into 8 equal-sized pieces and form rolls.
TIP: The dough is slightly sticky, so I like to wet my hands slightly - it makes the dough much easier to work with.
Place the rolls on a baking sheet lined with parchment paper. If you wish, cut a cross into the top and sprinkle with seeds of your choice. Poppy, nigella, sesame - even sunflower or pumpkin seeds would work.
Bake at 180 Celsius / 356 Fahrenheit for about 25-30 minutes!
Recipe Tips
To ensure your low carb rolls rise nicely, use room temperature eggs and hot water. This way, the dough is not cold when it goes into the oven and the baking powder can do its job properly.
I separated the eggs and whisked air into both the egg whites and egg yolks. This makes the rolls lighter and fluffier. Don't over-mix the dough when you add the dry ingredients! We want as much air in the dough as possible.
The dough is a little sticky. I find that wetting my hands LIGHTLY with water helps a lot. You could also grease them with oil such as walnut oil.
I have not tried this yet, but if you cannot have almond flour, you could try to replace it with ¾ - 1 cup of coconut flour.
I used psyllium husk powder in this recipe. If you have WHOLE psyllium husks (they look like little sticks), you have to double the amount.
It should be possible to replace the psyllium husk with ground flaxseed.
Try my other Keto bread rolls:
- Pull-Apart Keto Bread Rolls
- Keto Breakfast Buns
- Keto Naan (Low Carb Flatbread)
- Cheesy Bacon Bread Rolls
Made this recipe? Give it a star rating below!
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Keto Dinner Rolls
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 cup/ 200 g almond flour ground almonds work well
- 2 eggs room temperature, separated
- 2 egg whites room temperature
- 3 tbsp / 24g psyllium husk powder 6 tbsp if using psyllium husks
- ½ cup / 120 ml hot water
- 2 tsp baking powder
- ½ tsp xanthan gum
- pinch salt
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Separate the eggs. Beat all 4 egg whites until stiff peaks form. In a separate bowl, whisk the 2 egg yolks until they have doubled in size and are pale in colour.
- Mix the almond flour, psyllium husk powder, xanthan gum and baking powder together. Then add to the egg white and egg yolk , together with the hot water. Blend until combined - don't over-blend!
- Wet your hands with water or oil them slightly, so the dough does not stick to your hands. Form a large dough ball and cut into 8 pieces. Form 8 rolls and place them on a baking sheet lined with parchment paper.
- Optional: Cut a cross on the tops of your rolls and sprinkle with poppy/sesame/nigella seeds
- Bake for circa 25 - 30 minutes on the middle shelf until browned on top.
Notes
Nutrition
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Sue says
They smell delicious now cooked and I followed the recipe really carefully and the dough was too wet to handle even with wet hands. What I did just scoop up and pop onto a tray so sizes are a bit off and I only made six. Just wanted to ask if the dough firms up if you leave it for 10 minutes or so to allow the physilluim to swell before you make it into rolls? I don't think I did anything wrong. Thank you
Katrin Nürnberger says
Hi Sue, it sounds like you may have used whole psyllium and not psyllium powder. Whole psyllium looks like little sticks, while psyllium powder is a very fine powder. You need twice as much psyllium in place of psyllium powder.
Patty P says
Made these today and they were very good. My husband liked them too. I was short an egg white, but it didn’t seem to matter. I put Trader Joe’s Everything But The Bagel seasoning on top and it added a lot of flavor. Love your recipes, thank you!
Alan Murphy says
Great recipe. They tasted great, although I found them to be a tad dense inside. What would have caused this?? I followed the ingredients exactly.
Katrin Nürnberger says
Low carb bread will always be denser than wheat bread. That said, it should not be gummy (if that's what you mean by dense). Besting the egg whites for longer could help as you're creating better air bubbles. Using very fresh baking powder, and room temperature ingredients.
Brian says
These are perfect rolls! I divided the recipe in 2, rather than 4 to make sandwich rolls & they were excellent! The second time around, I subbed the coconut flour with oat fiber. It reduced the net carbs to 1 per roll & the calories to 115. Thank you!
Katrin Nürnberger says
So glad you liked them and thanks for letting us know your substitutions! Always so helpful.
Carina says
Wonder why do much fat in it... if there’s no oil or butter in a recipe
Katrin Nürnberger says
It's the almond flour 🙂
Kellie says
How many net carbs is one role do you think?
Katrin Nürnberger says
I calculated 2 net carbs per roll.
Doug says
Wow...I found my new bun recipe. Turned out perfect. Finally a keto roll that is light and fluffy and doesn’t taste like dirt...thanks cheers
Katrin Nürnberger says
Hi Doug, glad they're to your liking 😉
Tiffany says
Help! In the middle of making these. My dough is a wet mess! I measured correctly and didn’t change anything. How can I save them?
Tiffany says
False alarm! It just needed to sit for a few minutes for the psyllium to soak up all the water. Phew!
Katrin Nürnberger says
Glad it all worked out!!!! Have a great Christmas 🙂
Carole Boucher says
These are amazing. How do I store the leftover buns for next day use?
Katrin Nürnberger says
Hi Carole, if you're going to eat them the next day, you can keep them in an air-tight bread tin on the kitchen counter. That's what I normally end up doing with my bread. After a day I store it in the fridge so it stays fresh for longer.
Carole Boucher says
Delicious! I replaced the xanthan gum with the a tsp of coconut flour .. works perfectly.
How do I store the leftovers?
Steven says
I followed this to a T and these came out exactly like how yours looked. However, I found them to be a bit flavorless. I'm still kind of new to keto so maybe I just am too used to normal bread?
Either way, I recommend these.
Katrin says
Hi Steven, I"m glad the recipe worked for you. If you're after more flavour, simply add a bit more salt and seeds next time. That should sort the issue 🙂
Juli Ousley says
WHY... have mine turned purple??? HELP!!
Katrin says
Oh dear, that's the psyllium brand you used. Which one was it? I have used three brands so far and none of them have changed colour, but I have heard (and seen pics) that it happens. I have used Green Origins and Bom Pom with good results and have heard the NOW brand is also ok. The only good thing is that the colour does not change the taste.
Kitty says
Hi, can I use agar agar instead of xanthan or would it change the bread completely? I cannot find xanthan where I live. Thanks.
Katrin says
This is a good question. I have never used agar agar myself - I just know that people use it as a replacement for xanthan gum. it would be an experiment. But you can probably get xanthan gum on Amazon 🙂
Ayla says
Sorry for a second question, can I freeze them? We're only with the two of us so 8 rolls is a bit much for one day!
Katrin says
Absolutely. I froze my batch and have been heating one at a time in the microwave. 20-30 seconds does the trick for me. Then I either toast them or eat them as is.
Ann says
Freezing and thawing in the toaster oven makes them taste delicious!
Ayla says
Are the nutritional values per roll?
Katrin says
Yes, that is correct
Bill says
Hi. I tried these and they came out pretty good. They actually looked like rolls where anything i ever tried with yeast didn't. The only thing I didn't like was the mouth feel from the Xanthum gum. Can it be replaced or just left out? I don't like that slimy feel. Also, can cheese be added to add flavour without changing the rising factor?
Thanks,
Bill
Katrin says
Hi Bill, You can try to leave out the xanthan gum. It helps with structure, so the rolls may be more fragile, especially when hot. As for the cheese, you can definitely put it in and I think the rolls should still rise, but definitely be less fluffy. It works in fathead dough, which is basically mozzarella, almonds and eggs. Check out this recipe for Keto bagels. The rolls will be firmer in texture. I always think experimenting is half the fun - let me know your results!
RUTH says
Hi katrin. What is psyllium husk? Ive never heard of it.
Katrin says
Hello Ruth, it's a fibre that gives great texture in low carb baking. You can read more about it here
Irena Atkinson says
So does this mean 2 egg yolks and 4 egg whites? Sorry, I'm confused where it says 2 eggs separated and then 2 egg whites. Thanks!
Katrin says
Yes, that's what I mean! 2 yolks, 4 whites
Evie Kamboukos says
Hi Caroline, not sure I understood correctly regarding replacing the almond flour with coconut flour - I add 1 cup of coconut flour instead of 2 cups of almond flour?
Katrin says
Yes, I think that between 3/4 cup and 1 cup of coconut flour would be perfect in the recipe. I'd start with 3/4 cup, see what the consistency is and add more if necessary. I haven't tried it myself, so not 100% sure about the ideal amount (which is likely to be somewhere in the middle, maybe 3/4 cup plus 2 tbsp). The last thing you want though is to add too much right from the start and end up with hard rolls. 🙂
Donetta Godsey says
At the top of the page it says all 4 egg whites but in the recipe it says 2 egg whites and 2 egg yolks. Which is correct?
Katrin says
Hi Donetta, it's 2 complete eggs (whites and yolks) PLUS two additional egg whites. Which leaves you 2 surplus egg yolks to make mayonnaise with 🙂 I'll take a look at my descriptions and try to make it clearer.
Karina Shecter says
I am not clear about the sentence that says “ then add to the egg white, egg yolk, together w the water”. Can u please describe more clearly what to do. I honestly can’t figure what U mean
Katrin says
Haha, sorry I confused you! After you separate and whisk egg whites and yolks, you combine all dry ingredients in a separate bowl. Then you just add EVERYTHING together and blend!
Shar says
Can you substitute something for the psyllium husks?
Katrin says
You could try to replace it with ground flax. You may need a little more, because psyllium powder is super absorbent.
Caroline says
Hello!
Can i leave out the xanthan gum or switch it to something else?
Katrin says
Hi Caroline, it's possible to leave out the xanthan gum 🙂