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Irresistible Keto Rolls (That Everyone Will Love!)

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An easy to make keto rolls recipe with the perfect soft and fluffy texture that will satisfy any low carb bread lover’s cravings.

Stack of low carb dinner rolls

Here on Bake It Keto I specifically create keto recipes for carb lovers — and I know that so many readers miss having a soft and fluffy dinner roll! After all, they’re a side dish that we’ve all come to love on the dinner table.

Here’s the problem – most keto roll recipes that I’ve tried over the years have been some variation on fathead dough. Some used cheddar instead of mozzarella, some added additional ingredients, but at their base they were still fathead dough.

And while I’m a huge fan of fathead dough (you’ll even find my coconut flour fathead dough recipe variation here), the cheese and cream cheese-based dough doesn’t create the soft, fluffy texture that I love in a dinner roll.

To make the perfect keto dinner rolls, I began by going back to a low carb roll recipe I printed out long ago from a since-defunct blog. After many changes and countless tests, I came up with a version that I absolutely love.  

The best part is that they’re incredibly easy to make, even if you’re not a baker! And for my fellow almond flour free readers, there’s no almond flour in this recipe.

But don’t just stop at dinner rolls! I use this same recipe to make keto sandwich rolls and burger buns too!

The Texture Of This Keto Bread

One of the biggest challenges with making keto bread recipes is recreating that craveable texture found in regular bread. 

Why is it so difficult? Well, without gluten it’s hard to make bread with that slightly glossy interior, perfectly sized air bubbles, and slight stretch that carb lovers expect.

The Celiac Disease Foundation describes gluten proteins perfectly when they say that “gluten helps foods maintain their shape, acting as a glue that holds foods together.” 

Bread recipes using mozzarella cheese rely on the stringy, stretchy cheese proteins to replace the gluten. The problem is that the cheese is only soft and stretchy when warm.

So as soon as mozzarella cheese based rolls start to cool down (even a little), they go from soft and stretchy to hard and crumbly.

That’s why I like to use fathead based dough for other types of bread recipes, like biscuits, cinnamon rolls, danish…or for recipes where added cheese flavor is a bonus, like cheesy garlic breadsticks.

In this gluten-free keto bread recipe, we won’t be using mozzarella and cream cheese. Instead, whole psyllium husk fiber and golden flax meal create the perfect gluten-like texture.

These two ingredients also provide the added fiber that we can sometimes be lacking on a keto diet. 

In fact, each keto roll has just 2.4 net carbs. And while I usually only use net carbs when eating green vegetables, in this case, I’ve found 2.4 net carbs to accurately represent my personal insulin needs.

Ingredients To Make Keto Dinner Rolls

To make this low carb keto dinner roll recipe you’ll need:

Equipment To Make Keto Dinner Rolls

To mix and bake the keto rolls I used:

How To Make The Low Carb Bread Dough

Making the best keto bread rolls recipe is surprisingly easy!

First you’ll combine  the coconut flour, golden flax meal, whole psyllium husk, baking powder, salt in the food processor. Buzz them together for a few seconds just to get them combined.

Next, add all of the wet ingredients and pulse to combine.

At this point,remove the lid and use a rubber spatula to scrape the food processor bowl (especially where the side walls of the food processor meet the bottom). 

Then pulse the food processor again, until all of the dry ingredients are completely combined.

How To Store The Keto Bread Rolls

Since this keto bread is homemade with no preservatives, it’ll last about 3-5 days when stored at room temperature.

So what’s the best way to store keto rolls long term? I always recommend storing bread in the freezer. Here’s how I freeze and reheat the rolls:

Can You Freeze Low Carb Rolls?

Storing finished low carb dinner rolls in the freezer is easy. I simply put the completely cool rolls in a gallon freezer bag, remove the excess air from the bag, and freeze.

If you need to freeze any keto bread for longer than 30 days, I recommend adding a layer of foil. It’s best to wait for the rolls to freeze completely in the freezer bag first, so you can wrap the bag tightly with foil without squishing them.

How To Reheat Keto Bread Rolls

Bread rolls can be reheated directly from frozen, or you can let them defrost overnight in the refrigerator or at room temperature. 

Either way, preheat the oven to 350° F.

First, remove the rolls from the plastic freezer bag. This may seem obvious but it can be easy to forget this part if you wrapped the rolls in foil for long term freezer storage!

Wrap the rolls in foil and place them on a baking sheet. 

Now bake the rolls for 7-10 minutes at 350° F or until warmed through.

More low carb recipes to try:

How To Make Cauliflower Rice That Actually Tastes Good

Easiest Coconut Flour Fathead Dough Recipe

Keto Friendly Faux Chex Party Mix

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4.34 from 6 votes

Keto Dinner Rolls Recipe

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American, Keto, low carb
Servings: 18 Rolls
Calories: 122.6kcal


  • 1 1/2 Cups Half and Half 361g total when measuring vinegar and half and half together
  • 1 1/2 Tbsp Vinegar (either white or cider vinegar)
  • 3/4 Cup Coconut Flour 84g
  • 6 Tbsp Golden Flax Meal 40g
  • 6 Tbsp Whole Psyllium Husk (NOT powder) 37g
  • 1 Tbsp Baking Powder 14g
  • 1.5 tsp Salt 9g
  • 6 Tbsp Unsalted Butter, melted (plus extra for brushing finished rolls) 85g
  • 6 Large Eggs


  • Preheat the oven to 400°F and prepare a baking sheet pan by lining it with parchment paper.
  • To sour the half and half and make homemade "buttermilk": Add 1 1/2 Tbsp vinegar to a glass measuring pitcher (like Pyrex), then add enough half and half to measure 1 1/2 cups liquid total. Stir the mixture together and then gently warm it for 30-60 second in the microwave. Let the mixture sit while you continue with the recipe.
  • In the bowl of a food processor, combine the coconut flour, golden flax meal, whole psyllium husk, baking powder, and salt. Pulse to combine the dry ingredients.
  • Add the soured half and half that you made earlier, eggs, and butter to the bowl of the food processor and pulse to combine.
  • Remove the lid of the food processor and scrape the bowl of the food processor down with a rubber spatula to get any bits of dry ingredients that weren't mixed in. Replace the lid of the food processor and pulse the mixture again until all of the dry ingredients are completely combined.
  • Use a portion scoop to scoop the dough onto the prepared baking sheet in 18 even dough balls.
  • Either wet or oil your hands (I use a little avocado oil) and roll each dough ball so that they're smooth and round.
  • Bake the bread rolls for 25 minutes at 400°F, or until cooked through and browned on top. Use a pastry brush to brush the tops of the baked rolls with the additional melted butter.
Did you make this recipe?I’d love to see! Tag @BakeItKeto or #bakeitketo!


Net carbs per roll: 2.4
Optional variations:
Everything Bagel Bites: Before baking the rolls, sprinkle the tops with everything bagel seasoning (skip the butter wash at the end).
Sesame Seed Rolls: Before baking the rolls, sprinkle the tops with sesame seeds (skip the butter wash at the end).
Garlic Butter: Mix together 3 Tbsp of melted butter and 1/2 tsp of garlic powder (or two cloves very finely minced). Before baking the rolls, brush them with the butter mixture. After the rolls have finished baking, brush with the remaining butter mixture and top with fresh chopped parsley.
Nutrition Facts
Keto Dinner Rolls Recipe
Amount Per Serving (1 Roll)
Calories 122.6 Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Carbohydrates 6.1g2%
Fiber 3.7g15%
Sugar 1.4g2%
Protein 3.9g8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition facts have been calculated using Cronometer, with the carbs from all erythritol and allulose sweeteners subtracted because I do not personally have to bolus insulin for Swerve, erythritol, or allulose as a Type 1 (autoimmune) Diabetic. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. I am not a nutritionist. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. Please see my full disclosures at https://www.bakeitketo.com/disclosures-privacy-policy/.


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