This recipe uses a combination of only water, yeast, sweetener, and Carbquik Baking Mix to make low carb and Keto yeast bread dinner rolls with only 3g net carb each.
Greetings low carb friends
I got up early this morning and I've been baking up a storm ever since. I decided to try my hand at making some real yeast bread dinner rolls. Low carb, obviously.
I decided to go with the Carbquik Baking Mix for these rolls because it's the closest thing to real flour that I've found so far.
Carbquik is made from wheat, so it makes sense that it would behave the way that real flour does. I am not sure what kind of voodoo they work on the flour to make it low carb, but each ⅓ cup serving has only 2g net carb.
Pretty impressive.
Now, I like a sweet dinner roll, so I added in some sugar-free sweetener.
And it worked out really well. These Keto Dinner Rolls have just a hint of sweetness. They taste like a Keto Hawaiian Roll.
I should warn you though, you'll see real sugar on the ingredient list.
But don't flip out! It's something that the yeast needs in order for it to ferment properly. But all of the carbohydrates are consumed during the process. And at the end of the day, you'll have a batch of tasty low carb dinner rolls with only 77 calories and 3g net carb each.
Yep, these dinner rolls are real beauties.
Brandi says
These are fantastic! Best rolls I have had since starting keto by far. As close to the real thing as you can get. Thank you for the recipe!
EmilyKrill says
Yay! So glad you like them. Thanks for letting me know.
Jenn LaCorte says
I saw a poster mention that they doubled the batch then made a loaf of bread with it. I'd love to try that! I am going to attempt a low carb stuffing and this bread seems like it'd be the yummiest choice to try it with.
Would you happen to have any suggestions on how to bake this up as a loaf of bread? or would it pretty much be using the same cooking method as posted for the rolls?
EmilyKrill says
Well, this is a good question. I am actually very surprised that the dough worked in a loaf pan at all. So until I've had a chance to experiment with it, I don't want to give you any advice about baking the dough in a loaf pan. But I know that the rolls come out great, so you could just play it safe and make rolls then cut them up like you would a loaf of bread.
Jenn LaCorte says
Thank you so much. I will do that then! If you do ever experiment with the loaf pan, please keep us posted. I'd love to know how it turns out!
Farzana Firoz says
Have you tried making a loaf yet?
EmilyKrill says
I have not tried it, no. My advice is to make one of the other yeast breads on the site that was designed to be a loaf. https://www.resolutioneats.com/blog/low-carb-yeast-leavened-sandwich-bread/
D Y says
These are great!! Mine didn’t brown on top though, just the bottoms. Very nice alternative!!!
Lisa Bailey says
These rolls are soooo good!! Trying to eat a healthier diet with fewer carbs and these are right on the money!! Thank you for this great recipe!!
EmilyKrill says
Yay! Thanks for making my day.
Rick says
when I click the 2x recipe option it only increases the water??? Is this correct or do we double all the quntities except the water for the yeast? Thanks
EmilyKrill says
Sorry about that. This is the first I have heard about this problem, so I just need to check in with the maker of my recipe app and try and get this fixed. Thanks for letting me know about this.
Rick says
Hi but what's the answer? Double everything?
Btw, I'm on a mobile chrome browser
EmilyKrill says
Yes, you should double everything. It might make the dough a little too big to knead easily, but if that happens, just break the dough in half and knead it one half at a time.
EmilyKrill says
Ok, the recipe multiplier is up and running again. Sorry for the confusion!
Donna says
I doubled the recipe and made a loaf of bread delicious I even put a slice in the oven with butter garlic powder and Parmesan cheese it was marvelous
EmilyKrill says
Wow, thanks so much for this tip! I will need to give this a try myself now. I really appreciate you letting me know that it works in a loaf pan.
Rachel M Kendall says
What temp did you bake it at?
EmilyKrill says
300 degrees F, it’s step 4
Zelma says
You did it again! I’ve tried three of your recipes and they have all been delicious! This dinner roll recipe is so so good. I’ve made it twice now, one of the other recipe was your farmers yeast bread. I’ve tried so many bread and biscuit recipes, never very good but I’m set for bread now. 👌🏽👌🏽
EmilyKrill says
Thanks! I was actually really worried when I read your first comment, "You did it again!" I was like, oh jeez, now what have I done? So I was very relieved to see that you just like my bread a lot. Phew! Thanks so much for letting me know!
blafo says
Since real yeast is used, is 15 minutes enough for these to rise? Would they be fluffier given more time to rise?
EmilyKrill says
These rolls do not rise a whole lot, so 15 minutes is all that I recommend. I don't think that they will rise too much past the 15 minute mark. But if you experiment with a longer rise time, please check back in and let me know if the rolls were any fluffier.
Corrie says
Very much enjoyed making this recipe. It is my first recipe with carbquik and my first try at low carb baking. Your recipe was easy to follow and I love the sweet taste of the bread. I used truvia and it worked great in the batter. Can't wait to make more of these! I may have to make these for breakfast too!
EmilyKrill says
So glad you like the recipe. Thanks so much for letting me know!
Jasmine says
I calculated about 80 calories each (for 6 rolls) but still very delicious!
EmilyKrill says
Glad you like them!
Dina says
These rolls turned out great. I used Stevia though because I can’t handle Swerve.
EmilyKrill says
Good. That sounds like a good substitution.
Jeff says
Did stevia work with yeast?
EmilyKrill says
No, you need sugar to activate the yeast. But the sugar will be converted to alcohol and carbon dioxide in the fermentation process so the carbohydrates are cancelled out. Dina was talking and substituting Stevia for the Swerve that I used in the recipe. It's just to sweeten the rolls to be more like normal non-low carb rolls.
Jeff Straitiff says
Thanks for clarifying for me.