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

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

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!

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

Troubleshooting

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).

FAQ

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):

Yield: 6 rolls

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

vegan coconut flour rolls 8

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.

Prep Time 8 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350. 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.

Notes

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

Did you make this recipe?

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andy

Tuesday 28th of June 2022

additional.just cut them open and despite an hours cooking they are totally raw inside,but as seen in your pictures look correct on outside.interestingly a website that did extensive powdered vs whole husk.the powdered rose more every time.i had whole but no rise at all anyway.

andy

Tuesday 28th of June 2022

hi.i tried this recipie and followed it exactly.fresh coconut flour,in date soda tested in vinegar foaming like a geiser.psyllium husk fully gelled in water,oven preheated. yet they didnt rise even a single millimeter.i had them formed and baking in a few mins of mixing the two bowls.im dumbfounded,what went wrong.

Netta

Saturday 25th of June 2022

Thank you so much for creating such unique recipes. I'm vegan and also have celiac so i find it very helpful (:

Camilla

Saturday 25th of June 2022

I am so happy you like these, Netta!

Karen

Wednesday 8th of June 2022

I got these to work using 'fiber supplement'! These turned out really well, given that I had to make do. My store is out of psyllium husks, so I (gulp) used 13 grams of psyllium-based unflavored 'fiber supplement'. I let it stand for about 15 minutes instead of the 5, and it gelled up pretty well. I also had to use my toaster oven, which may or may not have been reliably at 350*. After an hour of baking they were a bit underdone or a touch gummy inside, but entirely enjoyable nonetheless. I'll make these in the big oven and use about 15-18 grams of supplement next time.

Lacking the flavor of the husks, I increased the salt to 1/2 tsp. That helped, but will definitely add herbs next time.

Thanks for the great base recipe!

Karen

Wednesday 15th of June 2022

Well they're all gone now, I ate most of them with a bit of butter and jam, which was ok. But when I put a little cut of grilled chicken breast inside one, and a little bbq pulled pork in another, they were DIVINE! The cutest, most delicious sliders. When I make these again, I'm going to add a smidge of tahini to give a little toasted sesame flavor, and then make them a little flatter to use a little hamburger buns.

Camilla

Thursday 9th of June 2022

How clever are you, Karen! 😊 Way to make it work with what was available--thanks so much for sharing, I am sure that will come in handy for other readers in the same situation.

I am glad you were able to get it to work with the toaster oven. They can wreak havoc on breads, especially unconventional breads with psyllium (the smaller size of the oven can make the top of the bread pull away from the rest of the loaf or roll. It's true with convection ovens, too).

Thanks again, Karen!

Jane

Sunday 6th of March 2022

Hi, don’t know what I have done wrong, they cooked lovely on the outside but completely raw in the middle and I have used psyllium husk not powder, followed the recipe. Any ideas?

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