Quick Keto Coconut Flour Dinner Rolls

Quick Keto Coconut Flour Dinner Rolls

Quick Keto Coconut Flour Dinner Rolls

This recipe is designed to teach everyone how to make quick keto coconut flour dinner rolls
3 from 9 votes
Print Pin Rate
Course: Appetizer, Side Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 9 Rolls
Calories: 267kcal


  • 120 grams coconut flour (1cup)
  • 24 grams granulated sweetener of choice, optional (1TBS) I used granulated monkfruit sweetener
  • 14 grams baking powder
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  • 3 large eggs,room temperature
  • 3/4 cup butter, melted and cooled
  • 3/4 cup warm milk of choice


  • Preheat oven to 400 degrees. Line an 8 inch round cake pan with parchment paper. Set aside
  • Sift all the dry ingredients into a large mixing bowl until no lumps
  • Stir the eggs into the dry ingredients until all dry ingredients are moist. Stir in butter until fully combined and smooth. Stir in warm milk of choice until fully combined and a soft moist dough is formed
  • Form dough into a ball and massage for 1 minute to absorb extra moisture. Form dough back into ball and place back into the mixing bowl. Let sit at room temperature for 5 minutes to absorb extra moisture and bind ingredients together
  • Divide dough into 9 equal portions (each portion is about 1/4 cup in size) Roll each portion into a smooth tight ball. Place into prepared cake pan making sure that the rolls are placed side by side with edges touching
  • In small bowl whisk together 1 egg and 1 TBS of water until fully combined and smooth. Lightly brush the tops of the rolls with the egg wash. Place in preheated oven at 400 degrees for 23-25 minutes or until brown on top and a tester comes out clean
  • Remove from oven allow to cool in the pan about 20 minutes to firm up. Serve warm or allow to cool completely and store in an airtight container up at room temperature up to 3 days


Serving: 1roll | Calories: 267kcal | Carbohydrates: 3g | Protein: 4.8g | Fat: 23.8g

29 thoughts on “Quick Keto Coconut Flour Dinner Rolls”

  • Can you give the nutritional facts please. The milk in the recipe will cause it to be higher carbs. Can I not use almond milk in place of the regular milk?

  • Hi Janet these look wonderful. I will try them! Thank you. I also plan to try some of your muffin recipes. I like that you use coconut flour,I don’t have a nut allergy but love all the options.

  • 1 star
    There is nothing that is accurate or good about this recipe. The flour-to-liquid ratio is far off, and the rolls do not cook fully inside.

  • This recipe sounds great and making it next week and love how you can your own herbs, spices, etc. I am wondering if you could confirm the 1 tablespoon (14 grams) of baking powder? It seems like quite abit to me – but I am not sure. I was wondering if I could use 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of apple cider vinegar instead? I love how organized your website is with precise recipes and tutorial videas – thank you.

    • Yes you can use 1 tsp baking soda and 1 tsp apple cider vinegar to replace the 1 TBS of baking powder. I use baking powder because in my experience I feel it makes the bread lighter. I know 1 TBS sounds like a lot but with coconut flour yu have to use a little more rising agent than with other flours. The amount not only helps with a fluffier texture but also a little more binding powder

  • Hi – Thanks for sharing your keto creation! I saw that the macro per roll is so low given that there is 3/4 cup of butter, etc. so I entered the data into Cronometer to compute for myself. I got a much higher count: 223 calories per roll (with a total of 9 rolls), 19 grams of fat, 6 grams of net carb and 4 grams of protein per roll. What gives?

    • I use Very Well nutritional calculator to calculate the macros. I have never had a problem with it giving me the wrong reading, but I will look into this. Thank you for letting me know

      • So, I did NOT come here to trash your recipe! I think it looks SUPER good, but the nutritional information is wrong. Just looking at the calories for one roll (you state at 29 Kcal), it’s clear that something is off because just 1/4 cup of coconut flour is 120 calories. So, four times that would be 480 calories, but the entire recipe is stated to be 29 kcsl X 9 rolls =261 calories. (Just gonna stick with calories for now, because this is illustrative of the problem.)

        I went searching for the USDA nutrient database and to my horror, it’s been discontinued! I don’t know what those people are thinking but this is information we have PAID FOR! And I’ll stop right there because I don’t want to wander off into the weeds of political content.

        This looks too delicious for me not to make it. In any case it’s lower carb than one would otherwise have with typical ingredients, and I do definitely appreciate that! Wonder if there’s a way to get the little whiff of yeast in there that’s ubiquitous in “real” rolls, somehow.

        • Yes, you can add yeast to this recipe. I do that with a lot of my bread recipes. It does nothing to help with rising, but it makes a big difference in flavor. Thank you for letting me know about the nutritional info. Not exactly sure how that happened but it was way off. I have corrected it. Sorry about that

  • 5 stars
    This is what I have been looking for. Being gluten free I have tried many roll recipes and never considered coconut flour until now. I made this recipe and was surprised in a couple of ways. First, for only a cup of flour it goes further then other gluten free flours. Second, the flavor is absolutely delicious and everyone I served these to had good comments….I have a hard to please family. They come out crisp on the outside and soft and flakey in the middle.

    Thanks so much for sharing this with us.

  • 4 stars
    This is a solid recipe with very tasty results. The one star review seems off base – probably someone unfamiliar with coconut flour. My dough was very soft and benefited from a few minutes rest in the fridge. Next time I might try adding some ground flax seed. But the rolls had a lovely flavor and delicate texture. I do recommend weighing the flour.

    • Thank you so much I am glad this recipe was to your liking. Yes, weighing the ingredients is a must when using coconut flour

  • 2 stars
    I’m going to join the few people who report these rolls are doughy on the inside. I used Bob’s Red Mill Organic Coconut Flour. When I make the recipe I use a weight scale for accurate quantities. The first time I made this recipe the inside was just a few steps away from wet while the outside were well browned. Baked 25 min and more would have burnt the outside. In my opinion they were inedible.
    The second time I made this recipe I reduced the butter to 1/2 cup and the warm milk to 1/2 cup. It is much better, and I’ll eat them, but if you open them and poke your finger in the middle (anyone watched the Great British Baking Show knows what I’m talking about) the finger indentation stays.
    Quite a dense roll – not light and fluffy like what I’d classify as a dinner roll. Taste is good.

  • 1 star
    Nothing… absolutely n.o.t.h.i.n.g. made of coconut flour doesn’t taste *strongly* of coconut. People. Stop pretending that only people “sensitive to the taste of coconut” will taste coconut. It’s a lie. E.v.e.r.y.t.h.i.n.g. made with coconut flour tastes like coconut. Unless you’re hypnotized or deluded. Can we please stop this low-carb lying?

  • 5 stars
    We loved these rolls and the mild coconut flavour, even my 2 teenage sons who do body building and do not do lowcarb liked them. Will definitely make this again, thank you!

  • 5 stars
    Hi! I love this recipe, I tried doing them and they didn’t grow much 🙁 Any recommendation on coconut flour? I used wholefoods regular brand, not sure if that was the reason because the batter looked a lot more yellow than yours.

    • I am so glad you enjoyed the recipe. Different brands can affect the texture and color slightly, but coconut flour baked goods really don’t expand. Whatever shape and size you put them into that’s pretty much how they are going to be when done baking.

    • I personally do not think these tasted eggy, but you can add yeast and dry seasonings if you are concerned about an eggy taste.

  • Your video says that the 24g of sweetener is ~1TBSP and that the 14g of baking powder is also 1TBSP. The printed recipe does not have a conversion for the baking soda so winding if it should be 1/2 TBSP or if the grams are off? Looking forward to making these!

    • The baking powder is 14 grams or 1 TBS. The sweetener can be adjusted according to taste. I usually don’t use more than 2 TBS which is 24 grams. I hope this helps.

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