There's no need ditch the bread basket when you're on a low carb diet! These easy keto dinner rolls are soft and fluffy on the inside with a deliciously crunchy crust. Only 6 ingredients, gluten-free and dairy-free.
These rolls are delightfully light and fluffy. The flavor is so similar to authentic bread rolls!
We love them alongside a main meal, but they are equally delicious at breakfast or as a sandwich bap.
🌟 Why You'll Love This Recipe
- Fluffy and soft texture on the inside, crusty exterior
- Only 6 ingredients
- Ready in 30 minutes
- Naturally gluten-free and grain free
- Low carb and keto-friendly - only 2g net carbs per roll
We need 6 ingredients, plus water:
- Almond flour - I used ground almonds, which is the equivalent to regular almond flour in the US.
- Eggs - We need 2 eggs and 2 additional egg whites. They must be room temperature.
- Psyllium husk powder - This is a fine powder, the texture of flour. Psyllium is a high in fibre and makes low carb rolls fluffy.
- Baking powder
- Xanthan gum - For a stronger crumb structure
- Sea salt
See the recipe card for full information on ingredients and quantities.
Toppings: Poppy, nigella, sesame - even sunflower or pumpkin seeds would work.
Olive oil: Add 1 tablespoon olive oil to the dough.
Garlic rolls: Brush with garlic butter before baking. Or, try my keto garlic bread.
This section contains step by step instructions and photos that show how to make the recipe.
Step 1: Separate the eggs. In a large mixing bowl, 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.
Step 2: Stir together all the dry ingredients - almond flour, psyllium husk powder, baking powder, xanthan gum and salt.
Then pour the dry ingredients into the bowl with the beaten egg and add the hot water.
Step 3: Blend with a spatula until a dough forms. Don't over-blend - you want to keep as much air in the dough as possible.
Step 4: Scoop up the dough and form a large ball. Cut into 8 equal-sized pieces and form rolls.
Step 5: Place the rolls on a baking sheet lined with parchment paper. Cut a cross into the top and sprinkle with seeds of your choice. Bake until golden and a toothpick inserted comes out clean.
The dough is slightly sticky, so I like to wet my hands lightly. This makes it much easier to work with.
To ensure keto bread rolls 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.
You can add ½ teaspoon dry active yeast to the recipe. This adds yeast flavour. Or, try my keto bread rolls.
I have not tried this yet, but if you cannot have almond flour, you could try to replace it with ⅔ cup of coconut flour. Another option for nut-free rolls is to use a 50 / 50 blend of sunflower seed flour and sesame seed flour.
The most common reason is that you used whole psyllium husks instead of psyllium husk powder. If you have WHOLE psyllium husks (they look like little sticks), you have to double the amount.
Some psyllium brands do this when baked. I have used BonPom, Just Natural and green Origins without issues. The NOW brand is also supposed to be ok.
You can try flaxseed, although you may need to increase the amount. Of course, this will give the rolls a rustic flavour.
Keto dinner rolls taste amazing warm and straight out of the oven. But they will stay fluffy even when cold. Spread generously with butter!
Last but not least, they taste great for breakfast spread with butter and homemade sugar free strawberry jam or simply filled with ham and cheese.
Refrigerator: Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
Freezer: Suitable for freezing! Freeze for up to 3 months. After thawing, reheat in the oven for a few minutes to crisp them up again.
Take a look at my other recipes for keto rolls, buns and flatbreads:
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Keto Dinner Rollsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.
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