Low-carb rolls

Low-carb rolls

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  • 2 rolls (1 per serving)
  • Easy
  • Carb Conscious
  • 2 minutes
  • 90 seconds

Home-made low-carb rolls that take only two minutes to make? Yes! Don’t let the long list of ingredients intimidate you. This is a simple and fast way to make a bread replacement. These rolls are very versatile; not only do they make a perfect snack, but they are also great with a soup, salad, or main dish. So consider making a large batch, especially since they freeze beautifully for up to three months and take less than a minute to warm up in the microwave.


  • 2 large free-range eggs
  • 2 T full-cream milk
  • 1½ T olive oil, plus more for greasing
  • 30 g blanched almond flour
  • 30 g coconut flour
  • ½ t baking powder
  • sea salt and freshly ground black pepper
  • 30 g Cheddar cheese, grated
  • 2 T fresh chives chopped

Cooking Instructions

1. In a large bowl, whisk together the eggs, milk, and oil until well combined.

2. Sift the flour and baking powder into a medium-sized bowl and season with a pinch each of salt and pepper. Whisk to combine, then stir in the wet ingredients. Fold in the cheese and chives.

3. Lightly grease two 60 ml ramekins and divide the mixture between them. Set a kitchen towel on the counter and gently tap the ramekins on it to get rid of air pockets (you want your rolls to have a tight crumb without any holes).

4. Microwave both ramekins at the same time on high for 90 seconds. Turn the rolls out onto a cutting board or plate, let them cool for a minute, and then slice them in half horizontally.

5. Enjoy the rolls plain, or toast them for a few minutes. You can also pan-fry them in a small amount of oil or melted butter until golden brown, as pictured.

Recipe extracted from End your Carb Confusion by Scott Parker with Eric C. Westman, MD, published by Penguin.

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Scott Parker Recipe by: Scott Parker
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Scott Parker is a chef and the culinary innovation manager at Woolworths. He is also the author of End your Carb Confusion with Eric C. Westman, MD, published by Penguin.

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