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My easy, 100% coconut flour bread rolls are (all humility aside) 4-ingredient miracles. Soft and fluffy, they are vegan, keto, oil-free, grain-free, nut-free, yeast-free, sugar-free & only 63 calories apiece.

a split coconut flour roll topped with jam
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Vegan Keto Bread Made with Coconut Flour (No Other Flours)

Typing while jumping up and down (for joy!) is tricky. 

But that’s what I am doing, and it is all because of these remarkable bread rolls. They are

  • Soft
  • Fluffy
  • Undeniably bread-y
  • Easy to Make (make that super easy)
  • And…made with 100% coconut flour (no other flours or starches!)

Any soft, fluffy, easy-to-make bread is worth excitement, but an egg-free recipe made with all coconut flour (no nut flour, seed flour, grains, or starches) explains why I can hardly stay seated as I type. I am sure you will jump out of your own chair to make a batch as soon as you learn all about them.

WARNING: the rolls are 100% swoon-worthy. 

close up of coconut bread rolls on a wire rack

Recipe Benefits

Toasty, tender, filling, and perfect with everything…what’s not to love about these quick and easy rolls? If you’re still unsure whether these rolls are as miraculous as I claim, consider that they are also:

  • Made with only 4 ingredients (plus water & optional salt)
  • Vegan (egg-free & dairy-free}
  • Keto
  • Paleo
  • Oil-free
  • Yeast-free
  • Sugar-free
  • Grain-free
  • Gluten-free
  • Nut-free
  • Xanthan gum-free
  • High in fiber (6 grams per roll)
  • Low in calorie (63 calories per roll)
  • Low-carb (2.8 grams net carbs per roll)

Phew, that’s quite a list for such humble bread! But don’t let the lengthy attributes of these rolls belie their simplicity, both in terms of ingredients and preparation. Read on to find out what you need as well as how to bake a batch.

coconut flour rolls on an antique cooling rack

The 4 Ingredients You Need

The golden-brown rolls pictured above are made (really and truly) with nothing more than the following ingredients, plus some tap water.

ingredients for coconut bread on a wooden cutting board
  1. Coconut Flour
  2. Whole psyllium husks (I have an option for using psyllium powder)
  3. Baking soda
  4. Cider vinegar

I like to add a small amount of salt, too, but it is optional/adjustable (i.e., it is not necessary to make the bread “work”). 

You can add any number of additional flavors (I list some options near the end of the post) to the recipe. However, I recommend keeping your first batch plain (they are so good in simplest form). 

Step by Step Instructions

The preparation of traditional yeast-risen, all-purpose flour bread rolls takes time and skill. These coconut flour rolls require neither. 

Step One: Combine the Wet Ingredients and Psyllium.

Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. The psyllium mixture will set into a loose, pale, homogenous gel almost immediately. Give it the entire 5 minutes to set up.

psyllium husk gel in a glass mixing bowl

Step Two: Mix the Dry Ingredients. 

While the psyllium gels, whisk the coconut flour, baking soda and (optional) salt in a small mixing bowl until blended. 

coconut flour and baking soda mixed in a glass bowl

Step Three: Mix the Dough.

Add the coconut flour mixture to the psyllium gel and stir until completely combined into a dough. The dough will be firm, yet moist.

Step Four: Shape the Dough into Balls.

Divide the dough into 6 equal pieces. If you are using a digital kitchen scale to divide the dough, each portion will weigh approximately 62 grams. Squeeze and roll the dough pieces into balls. Place the balls, spaced at least 2 inches apart, on a baking sheet lined with parchment paper.

coconut flour dough shaped into rolls on a baking sheet


Bake the bread rolls in a preheated 350F (180C) oven for 60 minutes until puffed, golden brown, and dry to the touch. 

close up of baked coconut flour roll on a parchment paper lined baking sheet

Transfer the rolls to a cooling rack and cool completely before eating.

These are some good-looking rolls!

6 coconut flour rolls on an antique cooling rack

How Do These Bread Rolls Taste?

I know that I am beginning to sound like a broken record but the texture of the rolls really is soft and fluffy. This is not ersatz bread; it is bread.

close up of the interior of a coconut flour bread roll

The flavor of the bread is neutral, with the faintest hint of sweetness (coconut flour has a natural sweetness). 

Can I Make the Bread in Other Shapes?

This particular recipe does not work in larger sizes, and cannot be made into a loaf. 

However, the rolls can be made smaller for snack-size bread bites (love, love, love). Here I’ve made the rolls half the size. Roll 12 dough balls, each about the size of a golf ball, and bake for 50 minutes instead of 60 minutes. 

mini versions of coconut flour bread on an antique cooling rack


If the rolls do not turn out, it is most likely do to one of the following reasons:

  1. Inaccurate measurement. The best way to ensure accuracy is to weigh your ingredients. If using dry measuring cups/spoons, it is extremely important to measure the coconut flour and psyllium husk by lightly spoon the ingredients into the measure and then level off with a knife. Measure the water using a liquid measuring cup (clear, glass or plastic) as opposed to a dry measuring cup.
  2. Dark baking sheet. As a rule of thumb, always use a light-colored metal baking sheet. Dark colored baking sheets can overbrown baked goods (and burn the bottoms). 
  3. Baking soda issues. Be sure to use baking soda, not baking powder. Make sure that the vinegar (or lemon juice) is added to the recipe, it is critical to the rise of the rolls. Last, if your baking soda is several years old, it may have lost some of its power (i.e., time to get a new box).


Can I Use Something other than Coconut Flour?

No, not for this recipe. Coconut flour is unlike any other flour (most notably the ratio of liquid to flour needed in recipes). I have some other one-flour roll recipes coming in the days ahead, but the proportion of ingredients are dramatically different from this recipe. 

Can I Use Something Other than Whole Psyllium Husks?

Update 11/10/21: I do not advise using psyllium powder in place of whole psyllium husks. I have not tested the recipe with psyllium powder. Theoretically it should work, but several readers have reported problems with using psyllium powder. Stick with whole psyllium husks for the best results.

Other gelling agents, such as flaxseed meal or chia seeds, will not work as substitutes for psyllium in this recipe.

Can I Use Something Other than Vinegar?

Yes, an equal amount of lemon juice or lime juice can be used in place of the vinegar. Also note that any variety of vinegar (e.g., apple cider, white, balsamic, etc.,) can be used in the recipe.

Can Additional Flavors Be Added to the Rolls?

Yes! Dry spices (e.g., cumin, turmeric, chili powder, smoked paprika), dried herbs (e.g., Italian herbs, basil, rosemary, oregano), garlic powder, onion powder, black pepper or finely chopped fresh herbs can be added in step 3.

Happy baking!

photo collage of 100% coconut flour bread rolls

More Coconut Flour Breads to Try (& Love):

vegan coconut flour rolls 8

100% Coconut Flour Bread Rolls {vegan, keto, 4 ingredients}

Yield: 6 rolls
Prep Time: 8 minutes
Cook Time: 1 hour
Total Time: 1 hour 8 minutes

My 100% coconut flour bread rolls are (all humility aside) 4-ingredient miracles. Soft and fluffy, they are vegan, keto, oil-free, grain-free, nut-free, yeast-free, sugar-free & only 63 calories apiece.


  • 1 and 1/4 cups (310 mL) water
  • 1 and 1/2 teaspoons cider vinegar
  • 2 and 1/2 tablespoons (13 g) whole psyllium husks (do not use powder)
  • 2/3 cup (75 g) coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt (optional/adjustable)


  1. Preheat oven to 350F (180C). Line a large baking sheet (light, not a dark baking sheet) with parchment paper.
  2. In a medium bowl, whisk the water, vinegar, and psyllium husks until blended. Let stand for 5 minutes to thicken.
  3. In a small bowl, whisk the coconut flour, baking soda and (optional/adjustable) salt until blended. Add to the psyllium mixture and stir until completely combined into a stiff but moist dough.
  4. Divide the dough into 6 equal portions (each roughly 62 grams). Squeeze and roll each portion into a ball. Space the dough balls at least 2 inches apart of the prepared baking sheet.
  5. Bake in the preheated oven for 60 minutes until the surface of the rolls is golden brown and appears dry.
  6. Transfer the rolls to a cooling rack. Cool completely.


Storage: Store the cooled rolls in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Make Smaller Bread Rolls: Divide the dough into 12 equal pieces (each about 31 grams) and roll into balls. Bake as directed but for only 50 minutes.

Net Carbohydrates: Each roll has 2.8 g net carbs.

Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.

Psyllium Tip: I have not tested this with psyllium powder. Several readers have reported problems when using psyllium powder in place of the whole husks. Use whole psyllium husks for best results.

Flavor Add-Ins: Dry spices (e.g., cumin, turmeric, chili powder, smoked paprika), dried herbs (e.g., Italian herbs, basil, rosemary, oregano), garlic powder, onion powder, black pepper or finely chopped fresh herbs can be added in step 3.

Nutrition Information
Serving Size 1 roll
Amount Per Serving Calories 63Total Fat 1.3gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 230.6mgCarbohydrates 8.8gFiber 6gSugar 0.9gProtein 1.8g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Camilla, you do not only have a great website – you also have great followers!
    Best idea ever to make a crust instead of bread Rolls.
    SOOOO delicous, absolute FAVOURIT! Celebrating a Pizza feast on my own. Love it- many thanks!

  2. I used the psyllium husk powder and it worked but needed extra water and vinegar and dash more soda. I will look for the whole psyllium flour. Thx

    1. I am so glad to hear that you were able to make it work with the powder, Coleen–thank you for sharing your adaptations to make it work. 🙂

  3. This recipe is amazing!! I made the rolls and they turned out perfectly! I saw another comment about pizza and was like oooo and tried that next! Again PERFECT! I followed the suggestions to bake par bake first so after shaping the dough into a round crust shape (with Italian seasoning and garlic powder added in) popped it in the oven for 30 mins. Then topped with sugar free pizza sauce, vegan cheese and mushrooms and ???????????????? by far the best gluten free, nut free, egg free, dairy free pizza I’ve made … and I’ve tried at least 50 recipes!

  4. Just came across this recipe and tried it last night. They turned out great and I enjoyed one with peanut butter just this morning. Thank you for the recipe.

  5. Mine were totally raw inside after an hour. Followed the recipe 100 %. Don’t have problems with the oven temperatur when making other stuff. Also, they rose a little in the beginning, but then they shrunk back to original size. I see that others have the same problem and wished that someone had found the problem so that I could make the rolls work.

    1. Hi Charlotte,
      I am so sorry to hear that you had problems with the rolls. Quick checks:
      (1) is it possible that you made the rolls bigger than indicated in the recipe? I am trying to imagine why they were totally raw after more than an hour of baking.
      (2) was the oven preheated? Or did the rolls have to sit for awhile before baking (for the oven to heat up)? I ask because that is a reason why some people have deflated bread and rolls (the leavening–in this case, baking soda) will begin to lose its rising power if the rolls are not put into the preheated oven immediately after shaping (the vinegar and baking soda begin reacting immediately to create a rise).

  6. I used 1 and 1/2 tablespoons of whole psyllium husk powder in this recipe and it turned out perfectly. The crumb of the rolls was just moist, not raw at all, but it did turn a light shade of purple. I knew that going in, though, since I’ve been baking gluten free now for the better part of a decade.

    1. Hi Yen! I am sorry your rolls turned out gummy, they definitely should not be that way. They have chewy interiors, but not gummy. It could be several reason: (1) if you made the rolls larger (they need to be divided into 6, kept relatively small); (2) the measurements may have been a little bit off (a scale is the best way to measure coconut flour, in particular); (3) your oven may not run hot enough.

      1. Hi Yen,

        I suggest checking your oven temperature with an oven thermometer (they are inexpensive) to see if your oven runs hot or low. If it runs low by 10 degrees, for example, adjust the temp up by 10. Was everything else the same as recipe (I suggested some other possibilities for problems with not cooking through)? Also, just want to make sure you are baking in a regular oven (not a toaster oven or airfare).

    1. Hi Halshka,

      I think you might be confusing volume and weight. 150 ml is typically the amount listed on glass measuring cups for liquid volume. But individual ingredients vary tremendously by weight. One tablespoon of coconut flour is 7 grams. 2/3 cups is 10.66 tablespoons. Multiple 7 grams by 10.66 and you have 74.62 grams (rounded up to 75 grams). I hope that this helps!

  7. These are awesome. I’m wondering if you have a single serving version of these that you can do in the microwave?

    1. Hi Pamela! So glad that you like these rolls ( am a little nutty for them, too). I have not, but I am thinking I need to give it a try (soon!).