Keto Dinner Rolls
Soft, fluffy keto dinner rolls with a golden crust and just 2.4g net carbs each. Made from almond and coconut flour bound with psyllium for real bread structure, they're ready in about 45 minutes and perfect for soaking up sauce or splitting for butter.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
These tender keto dinner rolls give you everything you miss about bread — a soft crumb, a golden crust, and that satisfying pull-apart bite — without the wheat or the carbs. They come together in one bowl and round out any low-carb dinner.
Ingredients
- 1 1/2 cups (168g) almond flour
- 1/4 cup (28g) coconut flour
- 3 tablespoons (24g) whole psyllium husk
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 2 tablespoons unsalted butter, melted
- 1/3 cup (80ml) warm water
- 2 teaspoons apple cider vinegar
- 1 tablespoon sesame seeds, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, psyllium husk, baking powder, and salt until evenly combined with no lumps.
- 3
Add the eggs, melted butter, warm water, and apple cider vinegar. Stir with a spatula until a thick, cohesive dough forms, then let it rest 5 minutes so the psyllium and coconut flour can hydrate and firm up.
- 4
Divide the dough into 8 equal pieces. With lightly damp hands, roll each into a smooth ball and place on the baking sheet, spacing them about 2 inches apart. Sprinkle with sesame seeds if using.
- 5
Bake for 28-32 minutes, until the rolls are firm and deeply golden. They should sound hollow when tapped on the bottom.
- 6
Let the rolls cool on the sheet for at least 15 minutes before serving — they finish setting as they cool and slice cleanly once fully cooled.
Tips & notes
- Use whole psyllium husk rather than fine powder for the best rise and texture; if you only have powder, reduce it to 2 tablespoons or the rolls can turn dense and gummy.
- Store cooled rolls in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Refresh in a 300°F oven for 5 minutes to bring back the crust.
- A purple or grayish tint inside is normal with some psyllium brands and doesn't affect taste — switch brands if it bothers you.
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Frequently asked questions
- How many carbs are in keto dinner rolls?
- Each roll has 2.4g net carbs (7.9g total carbs minus 5.5g fiber), 198 calories, 8.2g protein, and 16.4g fat. This recipe makes 8 rolls.
- Why did my keto rolls turn out gummy?
- Gumminess usually comes from too much psyllium powder, underbaking, or slicing while warm. Use whole husk, bake until deeply golden and hollow-sounding, and let the rolls cool fully before cutting so the crumb can set.
- Can I make these keto dinner rolls dairy-free?
- Yes. Swap the unsalted butter for an equal amount of melted coconut oil or olive oil. The texture stays nearly identical, though coconut oil adds a faint sweetness and olive oil a savory note.
