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Low Carb Rosemary Onion Dinner Rolls


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Rate this recipe 4.7/5 (12 Votes)


  • 2 T. coconut flour
  • 2/3 c. almond flour
  • 1 c. + 2 T. flax meal
  • 1/4 tsp. salt
  • 2 1/2 tsp. baking powder
  • 1 tsp. onion powder
  • 1 1/2 tsp. crushed dried rosemary (or 1 1/2 T. fresh, chopped fine)
  • 4 eggs, beaten
  • 3/4-1 c. water
  • 4 T. olive oil


Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Preheat oven to 350º. Grease loaf pan or muffin pan with some olive oil. Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl. Measure all dry ingredients on top of the egg mixture and stir/beat well. Batter will be quite stiff. Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans. I used a square muffin pan making these. You want it fairly thick! Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.

Optional: Before baking, sprinkle a few poppy seeds or crushed minced onion on top.

Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread). Cool slightly before attempting to remove them from the pan.

NUTRITIONAL INFO: Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:

154 calories

12.8 g fat

5.83 g carbs, 4.43 g fiber, 1.4 g NET CARBS

5.71 g protein

83 mg sodium

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