Keto Dinner Roll Recipe (No Almond Flour)
Updated: Sep 22, 2021
When it comes to dinner rolls, I'm always looking for something light and fluffy. This can be a bit of a challenge with using keto ingredients, but after dozens of failed batches I was able to do just that. This recipe for a keto dinner roll has a nice, light texture and can be flavored however you'd like. Whether you're looking for sweeter, savory, or traditional rolls, this recipe can create them all.
Prep Time: 10 minutes
Cook Time: 15 minutes
*Does not contain optional flavorings.
**Fat ratio will increase when topping with butter.
Macros per serving:
Fat: 9g (58%)
Protein: 15g (40%)
Net Carbs: 1g (2%)
Total Carbs: 3g
(Ingredients can be purchased by clicking on the green link)
115 grams (~1 1/3 Cup) Whey Protein Isolate, unflavored
42 grams (6 Tablespoons) Coconut Flour
1 Tablespoon Double Acting Baking Powder
1 Teaspoon Xanthan Gum
1/2 Teaspoon Pink Himalayan Sea Salt
4 Eggs, Large
5 Tablespoons Butter, Melted and Cooled Slightly
Optional Flavors (Pick one or create your own):
1/2 Teaspoon Liquid Stevia
1 Teaspoon Yeast
1 Teaspoon Onion Powder + 1 Teaspoon Garlic Powder
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do this!
In a large mixing bowl, combine the protein powder, coconut flour, baking powder, xanthan gum, and salt.
If choosing a dry optional flavor, add it to the dry ingredients at this time. If using a wet optional flavor, add it to the wet ingredients in the next step.
In a medium sized mixing bowl, whisk the eggs until smooth.
Add the liquid butter to the eggs and whisk to combine.
Pour the liquids into the dry ingredients, then mix to combine. Note that the dough will become thick and clog up the whisk. At this point, switch to a rubber spatula and fold until all dry ingredients are combined. See video for more information.
Cover the dough in plastic wrap, then place in the refrigerator while you preheat your oven to 400F(200C)
Once preheated, grease an 8x8 baking dish.
Roll the dough into 9 evenly sized balls, roughly 45g each.
Play the dough balls in a 3x3 grid within the dish.
Baked for 14-16 minutes. At 14 minutes, insert a knife into a roll. If it comes out clean, they are done. If not, check again every minute until it does. DO NO OVER BAKE THESE. They will become dry.
Rolls can be served immediately.
Store in an airtight container.