You'll fall in love with bread all over again after you try these Keto Dinner Rolls. Not only are they super quick and easy to make, but they're soft and tender with that classic "bready" taste. Plus, they're Paleo, gluten-free, and dairy-free too!
Bread. It's one of the hardest things to give up when going gluten-free and low-carb.
The smell, the taste, the texture. It's a favorite and a staple for many people.
However, I'm here to tell you that you no longer have to give up bread!
These are by far the best Keto Dinner Rolls I've ever tried and I'm super excited to share them with you today!
They have that classic bread smell, taste, and texture you've been missing! Plus, they're super easy to make.
And if you're looking for more low-carb bread recipes, I have an entire book devoted to bread in my Keto Breads Cookbook. In fact, this recipe is adapted from the Olive And Herb Focaccia Bread from the cookbook.
Why use psyllium in bread recipes?
I love using psyllium powder in bread recipes because it helps with texture, retains moisture, and prevents the bread from crumbling. It also lends a very slight sourdough-like taste - which I love!
If you've never bought psyllium before, it can be found in most health food stores and is usually in the supplement section.
Also, be sure to use psyllium powder - not whole psyllium husks - as whole psyllium husks will not work in this recipe.
🔪 Easy instructions
Start by whisking together the dry ingredients. This includes blanched almond flour, flaxseed meal, psyllium powder, sea salt, and baking powder.
In a separate bowl, whisk together the wet ingredients. This includes one large egg, 2 large egg whites, avocado oil, and apple cider vinegar.
Stir the wet ingredients into the dry, then add 1 Tbsp. of boiling or very hot water. The hot water helps activate the psyllium so don't skip it!
Roll the dough into 6 equal-sized rolls and place on a small, greased baking pan or pie pan.
Then, brush the tops with melted butter or avocado oil and sprinkle with Italian seasonings.
Bake at 375 degrees for 15 - 20 minutes or until tops are very nicely browned. Allow to cool completely for best texture.
💭 Top tips
- Be sure to use psyllium powder - not whole psyllium husks - as whole psyllium husks will not work in this recipe.
- I love using psyllium powder in bread recipes because it helps with texture, retains moisture, and prevents the bread from crumbling. It also lends a very slight sourdough-like taste - which I love!
- If you've never bought psyllium before, it can be found in most health food stores in the supplement section.
- The hot water helps activate the psyllium so don't skip it!
- The rolls are best when eaten the same day but can be stored in an air-tight baggie at room temperature for 1 day, 2-3 days in the refrigerator, or frozen up to 3 months. Bread softens after stored.
Looking for more recipes?
I think you'll love my Cinnamon Rolls, Flatbread, Sandwich Bread, and my Real-Deal Lasagna With Dairy-Free Options!
Not low-carb? Be sure to check out these Gluten-Free Rolls from Gluten-Free Palate because they look A-Mazing!
If you’ve tried these Keto Dinner Rolls or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Keto Dinner Rolls {Paleo And Gluten Free}
Ingredients
- 1 3/4 Cup Blanched Almond Flour finely ground
- 1 Tbsp. Flaxseed Meal I prefer golden for a lighter-colored roll
- 2 1/2 tsp. Psyllium Husk POWDER
- 1/2 tsp. Sea Salt
- 1 tsp. Baking Powder
- 1 Large Egg
- 2 Large Egg Whites
- 1 Tbsp. Avocado Oil
- 2 tsp. Apple Cider Vinegar
- 1 Tbsp. Boiling/Hot Water
TOPPING:
- 1 tsp. Italian Seasonings or as needed
- 1 Tbsp. Avocado Oil or Melted Butter or as needed
Instructions
- Preheat oven to 375 degrees and grease a small baking dish or pie pan.
- In a large mixing bowl, whisk together the almond flour, flaxseed meal, psyllium husk powder, sea salt, and baking powder.
- In a separate mixing bowl, whisk together the egg, egg whites, avocado oil, and apple cider vinegar
- Stir the wet ingredients into the dry then add the boiling or very hot water. Stir until well combined.
- Roll the dough into 6 equal-sized balls and place in prepared dish.
- Brush the tops with melted butter or avocado oil and sprinkle with Italian seasonings.
- Bake 15 to 20 minutes or until tops are golden brown.
- Allow the rolls to cool for the best texture. If desired, brush again with melted butter or oil just before serving.
Video
Notes
- Be sure to use psyllium powder - not whole psyllium husks - as whole psyllium husks will not work in this recipe.
- I love using psyllium powder in bread recipes because it helps with texture, retains moisture, and prevents the bread from crumbling. It also lends a very slight sourdough-like taste - which I love!
- If you've never bought psyllium before, it can be found in most health food stores in the supplement section.
- The hot water helps activate the psyllium so don't skip it!
- The rolls are best when eaten the same day but leftovers can be stored in an air-tight baggie at room temperature for 1 day, 2-3 days in the refrigerator, or frozen up to 3 months. Bread softens after stored.
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato)
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Made your dinner rolls this morning for Thanksgiving dinner. My kitchen smells of fresh bread, Happy Thanksgiving Cassidy 🙂
Oh thank you Beth!!! I hope you like the dinner rolls - they're one of our new favorites 🙂
-Cassidy