Keto Paleo Dinner Rolls with Zucchini - Healing Gourmet

Keto Paleo Dinner Rolls

If you’ve been avoiding grains and watching your carbs, there is a good chance that good old-fashioned “dinner rolls” are no longer served at your table. But if you’re like me, then you probably miss these traditional comfort foods for sopping up sauce or enjoying with your favorite bowl of soup or chili.

But what if you could still enjoy crusty, chewy Paleo dinner rolls that are grain-free and very low in carbohydrates?

Well, go and preheat your oven, because now you can…

These soft-on-the-inside, crusty-on-the-outside Paleo dinner rolls are made with coconut flour, eggs and zucchini. And you can whip them up in a snap.

They’re also perfect if you’re following a ketogenic diet and want to optimize your body’s use of insulin, improve your physique, reduce your risk for disease and maybe even live a little longer.

Ketogenic Paleo Dinner Rolls (An Oxymoron?)

While many studies show that a ketogenic diet has a plethora of benefits (from reversing Alzheimer’s to preventing seizures), Dr. Peter Attia, MD of The Eating Academy has proven just how powerful this way of eating can be.

Over a ten year period, Dr. Attia used himself as a “lab rat.” He measured the effects of a ketogenic diet on key markers of disease and aging, including blood sugar, body fat, waist circumference, blood pressure, triglycerides, insulin sensitivity and more.

The results of his experiment showed significant improvements in each of these key measurements, including a dramatic loss in visceral fat. This is the unsightly belly fat that surrounds your organs and is associated with numerous forms of chronic disease including diabetes, heart disease, metabolic syndrome and even cancer.

Take a look at Dr. Attia’s before and after results:

ketogenic paleo diet results

Can You Eat Bread on a Ketogenic Paleo Diet?

Getting results like this would be impossible on the standard American diet.

That’s because a ketogenic diet requires most of your calories (50-70%) to come from healthy fats with moderate levels of protein… and very low levels of carbohydrates. This is the antithesis of the USDA food pyramid.

The good news is that it doesn’t mean that you have to bid adieu to your favorite comfort foods. In fact, you can makeover your old favorites with health-promoting, intelligent ingredients. And in a short period of time, you can shift your body’s metabolism from a “sugar burner”… to a “fat burner.”

And yes, there are even “health makeovers” for carbohydrate-rich foods like bread.

Using high-fiber coconut flour, protein-rich eggs and our secret “bread” ingredient (psyllium husk) we’ve created a recipe for Paleo dinner rolls that have less than 60 calories, 2 net carbs and 1 gram of protein per serving. And you can easily increase the healthy fats by dipping these rolls in avocado oil or slathering with some grass-fed butter.

There’s no kneading required and no yeast. Simply measure, mix and bake for delicious body-and-brain friendly Paleo dinner rolls!

Here’s the recipe:

4.7 from 7 reviews
Keto Paleo Dinner Rolls
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 2 Tbsp. Starwest Botanicals Organic Psyllium Husk Powder
  • 4 large pastured eggs
  • 8 Tbsp. Nutiva Organic Coconut Flour (70 g)
  • 1 medium zucchini (160 g), finely grated
  • 2 Tbsp. avocado oil
  • 2 Tbsp. organic apple cider vinegar
  • ¼ cup filtered water
  • 1 Tbsp. dried basil
  • 3 tsp. non-aluminum baking powder
  • ½ tsp. sea salt
Instructions
  1. Preheat your oven to 350 F. Grease a sheet pan.
  2. In a large bowl, combine coconut flour, baking powder, herbs, sea salt and psyllium husk powder.
  3. In a medium bowl, combine the eggs, apple cider vinegar, avocado oil, water and shredded zucchini.
  4. Add dry ingredients to wet and mix with an electric mixer on medium speed to fully combine.
  5. Grease hands and scoop dough out by golfball-sized mounds.
  6. Roll gently and place on baking sheet. (I left mine round, but you can flatten a bit or make into sub rolls if you’d like)
  7. Brush with avocado oil and transfer to oven. Bake to golden brown and hollow when tapped - around 45 minutes depending on size.
Notes
NUTRITION INFORMATION PER SERVING
80 calories, 5 g fat, 2 g saturated fat, 2.5 g monounsaturated fat, 0.5 g polyunsaturated fat, 0 g trans fat, 71 mg cholesterol, 7 g carbohydrate, 0.75 g sugar, 5 g fiber, 3 g protein, 133 mg sodium
 

While the Paleo diet has major advantages over the Standard American Diet, many people who “go Paleo” are still consuming high levels of carbs (like excess fruit or honey-sweetened treats) that can cause blood sugar imbalances, sluggish fat burning and insulin resistance over time.

For dozens more low-carb, grain-free bread recipes, see Healing Gourmet’s newest recipe book, Better Breads… and learn why the bread you’re eating (including gluten free) could be ruining your health.

Have you tried a ketogenic diet? What health improvements did you enjoy?

Paleo Dinner Rolls - Healing Gourmet

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Nutrient Information Per Batch

668.42 kcal Calories, 695.63 mg Calcium, 77.96 g Carbohydrate, 0 mg Cholesterol, 36.43 g Total Fat, 54.53 g Fiber, 3.52 mg Iron, 41.12 mg Magnesium 2059.51 mg Potassium, 10.48 g Protein,0.46 mcg Selenium, 1318.05 mg Sodium, 7.52 g Sugars, 0.72 mg Zinc, 11.32g Saturated fat, 0 trans Fat, 19.79 g Monounsaturated fats, 3.95 g Polyunsaturated fats, 550.25 IU Vitamin A, 0.43 mg Vitamin B6, 0 mcg Vitamin B12, 33.86 mg Vitamin C, 0 IU Vitamin D, 0.26 Vitamin E, 20.87 mcg Vitamin K, 58.88 mcg Folate,0.1 mg Vitamin B1(Thiamin),0.98 mg Vitamin B3(Niacin),0.28 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 4334.5 mcg Lutein and Zeaxanthin, 0.37 g ALA, 0 g EPA, 0 gDHA,1108.91 mg Phosphorous, 0.52 mg Manganese, 0 mcg Alpha carotene, 329.46 mcg Beta carotene, 1.38 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


Comments

  1. You didn’t say what to do with the coconut oil? Does it go into the recipe or is it just for greasing the sheet pan? Can you subsitute coconut oil for the avocado oil?

    • Kelley Herring says:

      Hi Leslee,
      Thanks for your comment, but where are you seeing coconut oil? There is no coconut oil in the recipe – just avocado oil and the instructions specify to add it into the wet ingredients.

      Be Well,
      Kelley

    • Hi,

      Is it possible to use an egg substitute in this recipe? I’m on the AIP and have to avoid eggs! Thanks.

      • Kelley Herring says:

        Hi Aina,
        I have not tried this recipe without eggs. But unfortunately, when baking with psyllium, eggs are pretty instrumental to get the chew and rise, so I am doubtful it would work.

        If you decide to try it, please let us know how it came out!

        Be Well,
        Kelley

  2. This recipe sounds great and I have all the ingredients!
    I did the “Atkins diet” many years ago which I think is similar to the ketogenic diet. I don’t think I lost much weight but I remember having a lot of energy!
    I now still have too much weight but I eat mostly to prevent cancer recurrence. So I eat very few carbs and mostly cover my sweet cravings with low glycemic sugar replacements. I have purchased all your books and they have helped me tremendously! Maybe I will try an official “ktogenic diet” for a few weeks to see how I feel.

  3. Ann Bartholomew says:

    I’m following the AIP Protocol of the Paleo Diet – can I leave out the Psyllium Husk Powder?

    • Kelley Herring says:

      Hi Ann,
      Thanks for your question.

      The psyllium husk powder is a key ingredient to giving this recipe its “bready” texture. If you do leave it out, you will need to reduce the water, as the psyllium absorbs it and expands, creating the texture.

      Be Well,
      Kelley

  4. This sounds wonderful! I don’t have any psyllium husk on hand. Is there anything that could be substituted?

    Thanks!

    • Kelley Herring says:

      Hi Peggy,
      Ground chia or flax can be substituted with similar (but not equivalent results).

      Psyllium husk powder is a great ingredient to have on hand and can be purchased here: http://amzn.to/17GKTU2

      A little goes a long way and it really does work “magic” for grain-free bread recipes.

      Be Well,
      Kelley

      • I have psyllium husks that I get in bulk at the co-op. Is that a good substitute for the powder? If so, should I put it through my food processor to powderize it?

        • Jon Herring says:

          Hi Jen…psyllium husk and psyllium husk powder perform VERY differently in a recipe. The powder will absorb moisture a LOT more readily. This can mean the difference between “batter” and “soup.” When Kelley specifies psyllium husk powder… that means powder, not the whole husk. If you process it yourself (as opposed to just buying the powder) just make sure that you blend to a fine consistency.

  5. I’ve read that these ketogenic diets can be hard on your kidneys due to the ketones they produce. I’ve also read that a very low carb diet may not be very good for some women (mostly tested on men). I do not intend to follow Paleo or ketogenic diets fully as they are not yet proven (may have some benefits). Although I do not eat wheat – I do use some ancient grains like quinoa, millet, and buckwheat in their soaked and sprouted form (which no one talks about in these diets today). I think these diets are just the diets of “today” – like Atkins was prior to it. They have some benefits but also have drawbacks, one being TOO MUCH meat and fat which can damage your heart and cause cancer (most people do not eat grassfed or free range meats).

    • Kelley Herring says:

      Hi Lynn,
      Thank you for your comments.

      Like you, I am a critic of fad diets. But I don’t believe that Paleo is a fad. It is the diet that most closely resembles the diet of our ancestors to which we are genetically adapted. It eliminates a lot of foods that tend to be problematic for many people ( ie – grains, processed dairy, industrial oils, refined sugars, legumes, etc). For these two reasons, I think Paleo is a template that is beneficial to the vast majority of people, adapting to suit an individual’s unique needs.

      Regarding meat and fat causing cancer and heart disease – I have researched and written extensively on these topics. Please check out the following:

      Why You Should Avoid Farmed Fish: http://healinggourmet.com/organic-diet/why-you-should-avoid-farm-raised-fish/
      Farmed Fish + Cancer: http://healinggourmet.com/anti-cancer-diet/no-farm-raised-fish-for-cancer-prevention/
      Beef + Cancer:http://healinggourmet.com/organic-diet/grass-fed-beef/
      Fats + Cancer:http://healinggourmet.com/anti-cancer-diet/3-healthy-fats-that-fight-cancer/

      I do agree with your points on the importance of soaking grains and pseudo-grains, if you choose to consume them. I think that is an important part of the preparation process and one our ancestors relied on to reduce anti-nutrients and boost bioavailability.

      Be Well,
      Kelley

      • Hi Kelley,

        Do you recommend the ketogenic diet? I heard Dr. Sara Gottfried saying low-carb may not be the best option for a woman. Wondering what you think. Are there instances when going ketogenic could be harmful rather than helpful? I’m currently grain-free + high-fat/mod. protein, but am not sure how low to go with carbs.

        Thanks for the recipe! Will be trying this soon!:)

        • Kelley Herring says:

          Hi Dee,
          Thanks for your questions and I hope you love the recipe!

          I don’t “recommend” any specific diet for anyone. The primary reason is that I am not a doctor. With that said, a good natural-minded health practitioner wouldn’t have the answer to the that general question either. The reason being that dietary needs are individual and what is great for one person is not ideal (or may even be detrimental) to another.

          Dr. Sara Gottfried is a fantastic resource and I am in alignment with many of her ideas. A very low carb/keto diet can be problematic for some people, including folks with low thyroid or serious kidney issues. I am a big believer in working with your health care practitioner to determine the best diet for YOU at the specific stage in your life and based on your unique health goals.

          Thanks again for stopping by!

          Be Well,
          Kelley

          • Tried this recipe and it’s awesome! Thanks Kelley! Can I bake this in a loaf pan instead of as individual rolls? I like more of the chewy insides and less of the crisp brown outer layer.

            I’m thinking of trying this without the basil and with a bit of Stevia/Lakanto for a ‘white bread’ version. Hoping it will work for an almond butter sandwich.

            Thanks again!

          • Kelley Herring says:

            Hi Dee,
            I love hearing this. Thanks so much for your comment.

            You can certainly make this into a larger free form loaf or bake it in a loaf pan. Keep in mind the baking time will need to be increased – close to double is my guess. Also, if you bake it in a loaf pan, use a small loaf pan if you want a nice rise. When fully baked, remove from the loaf pan and place loaf directly on grates to help additional water dissipate. These breads retain a lot of water!

            Be Well,
            Kelley

  6. Eileen Lamar says:

    I tried the Ketogenic diet as part of treating cancer.
    My weight was dropping, but this diet took me to 120# (from 160#).
    I found it hard to stay with it, but modified it some, and eliminatied
    all sugar accept for some of the hidden kind. I am maintaining wight of 134#.
    Feel very good.
    Love the Pakeo approach.

    • Kelley Herring says:

      Hi Eileen,
      Thank you for sharing your story with us. You are an inspiration! And I’m so glad you are feeling good 🙂

      I have read pretty extensively on ketogenesis, how it influences disease processes, and also how going in and out of this unique biochemical process is what our ancestors did – cyclical ketogenesis. I really think cycling has a lot of benefits.

      Hope to hear from you again soon!

      Be Well,
      Kelley

  7. Judy Nicol says:

    I have all the ingredients except avocado oil – can I susbstiute coconut oil?

    • Kelley Herring says:

      Hi Judy,
      Of course! Any healthy fat will work – coconut oil and pastured duck fat are great in this recipe.

      Thanks for stopping by!

      Be Well,
      Kelley

  8. Ditto on Judy’s question. The only avocado oil I can find is refined.

    • Kelley Herring says:

      Hi Donna,
      Good question!

      I love Ava Jane’s avocado oil. It is unrefined and you can tell how nutrient-rich it is when you hold it up to the light. It is a gorgeous green color, but the taste is surprisingly neutral.

      Here’s some info on the company: http://tinyurl.com/Ava-Janes-avocado

      Be Well!
      Kelley

  9. Sandra Mirkovic says:

    I have tried Ketogenic diet and felt great! I lost weight and had lots of energy. Only drawback was the bad breath from the ketones. Now I follow the Paleo/Wheat belly, and find that it works better for me.

    • Kelley Herring says:

      Hi Sandra,
      Thanks for taking the time to stop by and share your experience. High energy levels are one of my favorite side effects of ketosis.

      I am a big fan of Dr. William Davis and highly recommend his book. So happy you are seeing such great health benefits from a grain free/low carb diet.

      Be Well!
      Kelley

  10. I do the ketogenic way of eating and the biggest difference (once you are burning fat instead of sugars) is even emotions and zero cravings! And of course, weight loss and energy through the roof..i actually missing needing naps lol. I used to do atkins and master cleanse..OHHHH how i wish i knew about bulletproof coffee and keto eating then…that cleanse really did a number on my body…but all is well now!! 🙂

    • Kelley Herring says:

      Hi Jenna,
      Thanks for sharing your experience. Emotional stability is something I noticed too – so much of that is related to blood sugar fluctuations, I think.

      What happened on the Master Cleanse? I’d love to hear your experience with that!

      Be Well,
      Kelley

  11. Please state a measured quantity for the grated zucchini. How much zucchini is in a “medium” zucchini, as a “cup” or “weight” measurement? Thank you! I’m looking forward to making these. Ketogenic paleo works great for all the reasons you stated in the post!

    • Kelley Herring says:

      Hi Jean,
      Thanks for your question.

      A medium zucchini is roughly 160 g. That is what I used, and I inserted the grams above also.

      Hope this helps!

      Be Well,
      Kelley

  12. Do these really take 60 minutes to bake?? That seems like such a long time to bake any golf-ball-sized piece of dough at 350 degrees. Maybe a solid loaf….?

    • Kelley Herring says:

      Hi Amy,
      That is a great question. Let me explain…

      There is a good amount of water in these rolls from the zucchini and the added water. You need to bake them for a good while to drive that water off and let the psyllium do its gluten-mimicking thing. They will expand a good bit when you bake them – double or more – and get a nice dome shape. If you under-bake them, they will be soggy inside. You’re looking for a nice golden brown and a hollow sound when tapped.

      Hope this helps.

      Be Well,
      Kelley

  13. Patricia says:

    Hi Kelly

    Love this bread recipe, yum! yum! Just bought a bottle of avocado oil and using it for my smoothies. Have you come across this brand “Emile Noel from France”? They also produce pumpkin seed oil, just a 250ml cost US10.

    Besides using coconut flour, what other substitutions do you recommend?

    Thanks and warmly
    Patricia

    • Kelley Herring says:

      Hi Patricia!
      Thanks so much for your kind comments and questions.

      I have not seen the French avocado oil – I will have to check that out. Pumpkin seed oil is also a great oil loaded with beneficial phytonutrients. Please remember with a flash point of around 200 F it is only for cold use. (Learn more about flash points here – http://healinggourmet.com/healthy-eating/flash-point/)

      For substitutions, you can use any higher-heat fat that you’d like. My favorites for this recipe are melted duck fat and coconut oil. Otherwise, I’d keep the ingredients pretty close to achieve the same taste and texture as the rolls pictured above.

      Be Well!
      Kelley

  14. William says:

    Hi Kelley,

    I have been on the Ketogenic diet since last October, 2014. I have lost about 35 lbs. I have noticed a lot of energy and almost all my sugar cravings are gone. I will find in another month how my blood work is doing. The thing I missed the most was bread. You have been a godsend to me for providing the very low card bread recipes available to the public. I can not thank you enough. I have ordered from the sister company, Wellness bakery for the convenience of quickly making the bread rolls. Sincerely, William.

    • Kelley Herring says:

      Hello William,
      Bless your heart. You made my day!

      Thank you so much for the kind comments. I am really pleased to hear that you are happy with the recipes in Better Breads, and I thank you for your support with Wellness Bakeries.

      More importantly, congratulations on the many successes with your health! It’s amazing how fast the body responds and heals given the right “ingredients”.

      I wish you continued success and abundant health.

      Be Well,
      Kelley

  15. Once cooked, can these rolls be frozen?

    • Kelley Herring says:

      Hi Jess,
      Thanks for your question – I don’t see why not! I would recommend wrapping each one individually in cellophane tightly, then placing in a freezer bag. Ours never last long enough around here to freeze 🙂

      Be Well,
      Kelley

  16. Stacy Clark says:

    Should the zucchini be peeled or unpeeled? Anxious to try this!

    • Kelley Herring says:

      Hi Stacy,
      Thanks for your question – I think you’ll love this recipe!

      I didn’t peel mine – you can see little green flecks if you look closely. But I’m sure either way would work.

      Be Well,
      Kelley

  17. Melinda Piercy says:

    Hi Kelley. I would REALLY like to try the ketogenic diet. How can I tell if 50-70% of my calories are coming from fats? What does that look like on a daily eating plan? How much coconut oil, avocados, good healthy fats, etc. do I eat daily? Can you please provide a one day meal plan example or send my a link to see exactly what I should be eating and when? And by the way, uber excited to try these dinner rolls. My man loves bread…and red wine!!!!!! 🙂
    Really enjoy your newsletters!

    • Kelley Herring says:

      Hi Melinda,
      Thanks for your nice comments and question.

      Every body is a little different with regards to the macronutrient ratio required to get into ketogenesis. If you aimed for 75% of your calories coming from fat and you are eating 1500 calories, then 1125 calories would need to be derived from fat. Since there are 9 calories per gram of fat, that equates to 125 g of fat per day.

      Now what about the remaining calories for carbs and protein? With 75% fat, you would do roughly 20% protein and 5% carbs. This would be 75 g protein and 19 net carbs daily.

      As you can see, there is a bit of math involved, so a sample ketogenic meal plan would need to be specific to calorie ranges and even consider macro ratios. We are working on this functionality right now with Delicious Solutions (our automated online personalized meal planning service), which will be available soon… no fancy math required for users 🙂

      Be Well,
      Kelley

  18. Nancy Bradley says:

    Help! I need to know what I did wrong. They taste good, but they didn’t rise–look more like cookies!

    I was careful to be sure I had all the ingredients and measured right. I wonder though if it was the zucchini. I may have grated it too large. Would that have kept it from rising? There were only two sizes on the grater, one about like hash browns and one so tiny that the wholes are only about 1/8″ or less, and would make a liquid. Also, I accidentally used macadamia nut oil, thinking I had avocado. I went back and looked at the recipe, though, and she said you could use any good oil… Please help. I am trying to go grainless, and I have a friend with celiac disease that MUST go wheatless. I would give the recipe 5 stars if it would rise!

    • Kelley Herring says:

      Hi Nancy,
      My first inclination is that you used psyllium husk – not psyllium husk POWDER. I cannot tell you how many people do this. It always results in failed bread. If you have psyllium husk, you can grind it into powder. A tablespoon of psyllium husk powder is about 12 grams, so you will need 24 grams for this recipe.

      The oil should not matter. The size of zucchini grate could also be an issue – I specified “finely grated” in the recipe above. Fat pieces of zucchini could cause it to sink compared with lighter, finer pieces throughout.

      There are a lot of things that are different about grain free breads versus conventional or even gluten free. My Better Breads book is a complete course for $14 right now. It also has a money back guarantee if you are not happy.

      Hope these modifications help!

      Be Well,
      Kelley

      • Nancy Bradley says:

        I think I know the answer. I looked at the bottom of my baking powder can, and it was expired by a considerable amount of time…. That is probably the answer! I will be going out and buying more baking powder (aluminum free). I guess I don’t do enough baking. I already have the Better Breads ebook, but am single right now and only cooking for one unless I go to a group meeting–potluck, etc. That will change soon, though and my husband to be also wants to eat grain free, so I will be using it a lot. We’re even planning to use Wellness Bakery for cake mix for the wedding…..

        I wish I could find a grater in between the two sizes I have.

        Thanks,

        Nancy

        • Kelley Herring says:

          Hi Nancy,

          I am so glad to hear the baking powder is the likely culprit :-). Please let me know how it goes.

          More importantly, CONGRATS on your upcoming nuptials! I am so touched to hear you’ll be using Wellness Bakeries cake mix. When Jon and I got married in 2007, that is what we did. We just gave our mixes to the baker and it turned out beautifully. Please let us know if you have any questions.

          Be Well,
          Kelley

  19. When making the Keto Paleo Dinner Rolls can I use what I have on hand: Organic India Whole Husk Psyllium Fiber? It’s more of a small flake consistency vs. a powder. Perhaps a spin in the food processor would also do the trick? Thanks!

    Michele

    • Kelley Herring says:

      Thanks for your question, Michele.

      You are right on – just give it a blitz in a blender, Magic Bullet with flat blade or coffee grinder to a very fine powder. Be sure to follow the gram weight!

      Be Well,
      Kelley

  20. Can I use parchment paper instead of a greased baking sheet? Will this change the final outcome of the rolls?

  21. I found your Rustic Rye Bread on the WEDO banana flour website and am in the process of making it now. However, I noticed in this recipe that you use the psyllium husk powder but the Rye bread just calls for psyllium husk? Was I supposed to use the powdered for the Rustic Rye recipe or just the husk? I just used the husk because it didn’t specify the powder so I am hoping it will turn out. Please let me know, Thanks!

    • Kelley Herring says:

      Hi Angela,
      Sounds like the WeDo site has an omission. All recipes in Better Breads call for psyllium husk powder. You can use psyllium husk, but it needs to be ground very finely. Also, did you use required grams? A tablespoon of psyllium husk weighs a lot less than a tablespoon of psyllium husk powder, so the bread will likely be too wet and not rise up as it should.

      Be Well,
      Kelley

  22. THIS is a MUST TRY IN MY BOOK! I am so thrilled. And I am ADORING ALL of your recipes actually! 🙂

  23. Ooh I’d love to try these as English muffins for Eggs Benedict!

    • Kelley Herring says:

      Great idea, Vicky! We love Eggs Benedict in our household. I might even add a little dried dill to the batter to give the muffins a flavor boost. Thanks for your ideas!

  24. Kelly,
    These were great! What do you think about making them into tortillas. I miss them, grew up eating home made, that grandma and now my wife made\ make.

    I made some that you had the recipe for, sorry, but I could not enjoy them. They lacked the flavor I was hoping for.

    But these rolls are great. Got any suggestions, for the tortillas, please.
    🙂

    If you don’t, I’m going to try, then I can let y’all know.

    I just don’t know what to add or take away, to try and add a glutan-like binder.

  25. Hello Kelley,
    I am very interested in your book better bread but when I tried to purchase it online I was sad to find out that Lebanon was not on the list of the countries. Can you please tell me how can I get your books.
    Thank you and best regards
    Mireille

  26. I have been trying to buy ‘Better Breads’ for a few weeks now, ever since I got an email from The Paleo Secret about it, but every time I click on the link at the website, I get a blank white web page. I have tried it in both Mozilla Firefox and Internet Explorer and on two different computers with the same results. 🙁

    • Kelley Herring says:

      Well shoot Naleta! I’m so sorry. I am able to access the site from different browsers with no issue, so I cannot tell you what the issue may be.

  27. Trish Kreiss says:

    Hello,
    I just discovered your website today, it’s very nice and informative. Can you recommend a substitute
    for the avocado oil in this recipe? I am unfortunately allergic to avocado.

    Thanks,
    Trish

    • Kelley Herring says:

      Hi Trish!
      Thanks so much for your kind comments and taking the time to write in.

      Any stable oil would work in this recipe. Melted coconut oil, ghee or butter would be my choices.

      Hope you enjoy!

      Kelley

  28. Hey I’m curious what I may have done wrong, I followed the recipe exactly but they kind of went flat all on their own haha. They didn’t stay round, maybe I should leave the 1/4 cup of water out?

    • Kelley Herring says:

      Hi Mark,
      I published the recipe just as I baked it :-). So I wouldn’t omit the water. It is a necessary component to making the dough rise due to the interaction with psyllium.

      What I would do is 1) Make sure all ingredients called for were added ( I know this sounds obvious, but it happens more than you might think) and 2) Check your oven temperature and ensure it is calibrated properly. A lower than called for temperature will not produce the “oven spring” that creates rise.

      Enjoy!
      Kelley

  29. These worked out really well. Super delicious. I did use husks instead of powder and it worked well.

  30. Followed this recipe to the T and ended up with something which looks completely different. How disappointing! No roll look to mine – rather like a spread out cookie in shape. Taste was good but it certainly did not look like any dinner roll I have ever encountered in some decades of baking!

    No puffing up into the roll shape what so ever!

    What is the probable cause of my failure? To my way of thinking, there was too much liquid.

    Thanks,

    David

    • Kelley Herring says:

      Hi David,
      Sounds like you may have used psyllium husk, not psyllium husk powder. It makes a big difference due to the surface area of the particles. Smaller particles absorb more water, yielding the rise you see in the photo.

      Kelley

  31. Just took my rolls out of the oven half an hour ago. They stayed round but did not puff any at all … they are exactyly the same size as they went in. They taste good though. :). I did use organic psyllium husk powder, but a differrernt brand because that’s what I had on hand. Do you think that’s why they didn’t puff?

  32. I know that keto works for me, and carbs and sugar make me feel rough in all kinds of ways, but I LOVE them! When I eat keto I miss certain things, which are usually the things on which I relapse. Mostly it’s granola; crunchy stuff (that carrots and almonds do not equal!) and then my breads and muffins and cookies. I finally found a peanut butter cookie recipe that works and I love, and today, I made these dinner rolls. I was a bit skeptical, having tried the “bulletproof bread”” which is, to be blunt, quite horrible! These paleo dinner rolls are absolutely perfect! I love them! I followed the recipe precisely, which usually works, and it did. But now I can see a few tweaks that I could use (vanilla essence, lemon essence) to add a little subtle flavour instead of the basil. I could see some curry flavour too, to throw something different into the mix. These are so good I am taking some to a friend this evening, and will make more tomorrow. OH!, and also, I already had all the ingredients in the house so I didn’t have to run off to the co-op to get one “special” thing, which often happens. Thanks so much for this recipe. It may help me postpone a relapse. Very nice 🙂

    • Kelley Herring says:

      Hi Jo,
      Thanks so much for your kind and lively comments :-). Having low carb, grain free breads (and desserts) like this one also helps me to “postpone a relapse” on carbs. We all need some comfort food sometimes!

      And I love your ideas for different flavors, too. If you try any variations on the recipe, we’d love to hear how it goes.

      Be Well,
      Kelley

Trackbacks

  1. […] Keto Paleo Dinner Rolls from Healing Gourmet […]

  2. […] Healing Gourmet Paleo Dinner Rolls (dairy free) If there’s one nutritionally unnecessary but delicious dinner indulgence we’ve given up, the award would have to go to the dinner roll. For many, this tool is almost as important as a fork, acting as the post meal plate scraper, the mid-bite palate cleanser. It holds guests over while the roast is roasting. It dips in the soup and fills your belly. We had to find a solution. Well, now you can surprise your family and your stomach with a surprisingly veggie-filled, mid-meal treat that won’t weigh you down. This blend of coconut flour and psyllium husk powder imitates the holy roll without the dangerous ingredients. Instead of pesky carbohydrates sneaking in, you get a boost of fiber! Since there’s little prep time, you can whip this together just before dinner. Viola! A basket of fresh out of the oven rolls, just like in your favorite restaurant. We topped our last batch with a blend of butter, garlic, and herbs for a spin on garlic rolls. […]

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