Coconut Flour Low-Carb Bread Rolls (Light & Soft) – Easy, Everyday Rolls

These coconut flour bread rolls are light, soft, and perfect when you’re craving bread on a low-carb plan. They’re simple to make, use pantry-friendly ingredients, and bake up with a tender crumb that actually feels like bread. Think burger buns, breakfast sandwiches, or a side for soup—without the carb crash.

If coconut flour usually gives you dense results, this method changes that. You’ll get fluffy rolls with a gentle coconut aroma and a golden top.

Print Recipe

Coconut Flour Low-Carb Bread Rolls (Light & Soft) - Easy, Everyday Rolls

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 10 servings

Ingredients

• 1/2 cup coconut flour (sifted if lumpy)
• 1/4 cup finely ground psyllium husk powder (for structure and chew)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 4 large eggs (room temperature)
• 1/2 cup plain Greek yogurt or sour cream
• 3 tbsp olive oil or melted butter
• 1 tsp apple cider vinegar (reacts with baking soda for lift)
• 1/2–2/3 cup warm water (start with 1/2 cup; add more as needed)
• Optional toppings: sesame seeds, everything bagel seasoning, coarse salt

Instructions

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together coconut flour, psyllium husk powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk the eggs, Greek yogurt, olive oil, and apple cider vinegar until smooth.
• Pour the wet ingredients into the dry.Stir until combined. The batter will look thick and slightly sticky.
• Add 1/2 cup warm water and mix. Let the dough sit for 2–3 minutes so the psyllium and coconut flour hydrate.If it’s still very stiff, add water 1 tablespoon at a time until it’s soft and moldable.
• Lightly oil your hands. Divide the dough into 6–8 portions and roll into balls. Place on the baking sheet, leaving space between them.Gently flatten to about 1.5 inches high.
• Brush the tops with a bit of water or oil and sprinkle with sesame seeds or seasoning if using.
• Bake for 22–28 minutes, until the rolls are set, lightly golden, and sound hollow when tapped on the bottom.
• Cool on a rack for at least 15 minutes. The texture improves as steam escapes and crumb sets.

What Makes This Recipe So Good

• Light and fluffy: Coconut flour can be tricky, but the egg and liquid balance keeps these rolls soft.
• Low-carb and gluten-free: Great for keto or gluten-free eaters without sacrificing texture.
• Quick to make: No yeast, no long proofing—just mix, shape, and bake.
• Versatile: Works for sliders, mini sandwiches, or as dinner rolls.
• Meal prep–friendly: They store and reheat well, so you can bake once and enjoy all week.

What You’ll Need

• 1/2 cup coconut flour (sifted if lumpy)
• 1/4 cup finely ground psyllium husk powder (for structure and chew)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 4 large eggs (room temperature)
• 1/2 cup plain Greek yogurt or sour cream
• 3 tbsp olive oil or melted butter
• 1 tsp apple cider vinegar (reacts with baking soda for lift)
• 1/2–2/3 cup warm water (start with 1/2 cup; add more as needed)
• Optional toppings: sesame seeds, everything bagel seasoning, coarse salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together coconut flour, psyllium husk powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, Greek yogurt, olive oil, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry.

   Stir until combined. The batter will look thick and slightly sticky.

5. Add 1/2 cup warm water and mix. Let the dough sit for 2–3 minutes so the psyllium and coconut flour hydrate.

   If it’s still very stiff, add water 1 tablespoon at a time until it’s soft and moldable.

6. Lightly oil your hands. Divide the dough into 6–8 portions and roll into balls. Place on the baking sheet, leaving space between them.

   Gently flatten to about 1.5 inches high.

7. Brush the tops with a bit of water or oil and sprinkle with sesame seeds or seasoning if using.
8. Bake for 22–28 minutes, until the rolls are set, lightly golden, and sound hollow when tapped on the bottom.
9. Cool on a rack for at least 15 minutes. The texture improves as steam escapes and crumb sets.

Storage Instructions

• Room temperature: Store in an airtight container for up to 24 hours.
• Refrigerator: Keeps well for 5–6 days. Warm in a toaster oven for the best texture.
• Freezer: Freeze in a zip-top bag for up to 2 months.

  Thaw at room temp, then toast to refresh.

Why This is Good for You

• Low in carbs: Coconut flour is naturally low-carb and fiber-rich, helping support steady energy.
• Gluten-free: No wheat or gluten, yet the psyllium provides that bread-like chew.
• Protein and fat: Eggs and yogurt add protein and healthy fats to keep you satisfied.

What Not to Do

• Don’t skip the rest time: The dough needs a few minutes to hydrate; otherwise, the rolls can be dry or crumbly.
• Don’t overbake: Coconut flour dries out quickly. Check for doneness a couple of minutes early.
• Don’t use whole psyllium husks: You need finely ground powder for an even texture.
• Don’t swap all the liquids at once: Water levels vary; add gradually for a soft, moldable dough.

Alternatives

• Dairy-free: Use full-fat coconut milk yogurt and coconut oil or avocado oil.
• Herb and garlic: Add 1 tsp garlic powder and 1–2 tsp dried herbs for savory rolls.
• Seeded rolls: Mix 2 tbsp sunflower or pumpkin seeds into the dough for crunch.
• Egg-free note: This recipe relies on eggs for structure. An egg-free version won’t be as light; if you try it, use additional psyllium and expect a denser roll.

FAQ

Can I use almond flour instead of coconut flour?

Almond flour behaves very differently and can’t be swapped 1:1.

If you want almond flour rolls, use a recipe designed for it. For this recipe, stick with coconut flour and psyllium for the best texture.

Why did my rolls turn purple or gray?

Some brands of psyllium can tint baked goods. It’s harmless.

Using a lighter-colored, high-quality psyllium powder usually prevents this.

My dough was too sticky. What should I do?

Lightly oil your hands, then let the dough rest an extra minute. If it’s still very sticky, fold in 1–2 teaspoons more coconut flour, but avoid overdoing it or the rolls will dry out.

How do I make them more bun-like for burgers?

Shape into 4–6 larger rounds and flatten slightly more.

Add 2–3 extra minutes of bake time, and slice once fully cooled.

Do they taste like coconut?

There’s a mild coconut note, but the yogurt, oil, and seasoning balance it out. Topping with sesame or everything seasoning masks it even more.

In Conclusion

These Coconut Flour Low-Carb Bread Rolls are soft, satisfying, and simple enough for weeknights. With the right balance of eggs, psyllium, and moisture, you get real bread texture without the carbs or gluten.

Bake a batch, stash a few in the freezer, and enjoy sandwiches, sliders, and dinners that feel complete—no compromises needed.