Cheese chive bread rolls that are low carb and gluten free, yet taste and look like the real thing. A healthy addition to the dinner table.
I wanted to make a low carb bread roll that was savoury and you could have with dinner, not just soup so had a play around with my coconut flour bread roll recipe. This resulted in a deliciously firm, not too moist, looks like low carb bread roll. The balance of cheese and herbs is spot on.
The smell of these cheese chive bread rolls baking is divine. I wish I could share the smell on this post! When I took them out of the oven, the smell of the baked cheese was so good. I cursed myself at having to take photographs before I could sample them. I recommend these fresh and warm from the oven though as I tucked into a warm one as soon as I put the camera down. (It may have a few dents as I threw it on the table to get to the bread rolls!).
This cheese chive low carb bread roll recipe had me so excited as they were just perfect. Only 4g net carbs each, taste just right and look tempting. For the first time so far, I immediately thought to myself that I have to bake another batch so I can make a video of it to share. The recipe jumped to the top of the list to publish and it was a frantic day of getting the post ready.
Although I used chives in this low carb bread recipe, you could use any other herbs to hand, as long as they go well with cheese. Thyme or Rosemary instantly come to mind. For the cheese, stick with Cheddar but play around with another instead of the Parmesan cheese perhaps. I think that Mozzarella would work but would give the roll a softer texture.
As I had a surplus of rolls due to my baking frenzy, I can confirm that they freeze well! They make a delicious breakfast too. I had one roll, lightly toasted with a fried egg for breakfast the next day. These rolls are very filling due to the fibre content too. I happily munched through 2 when baking and that was pretty much that for me.
WATCH THE VIDEO
Cheese Chive Bread Rolls
Ingredients
- ½ cup (56g) Coconut flour
- 4 Eggs
- 2 tablespoons Butter, unsalted melted
- 1 tablespoon Baking powder
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Apple cider vinegar
- ½ teaspoon Salt
- ½ cup Boiling water
- ½ cup (56g) Cheddar cheese grated
- ¼ cup (25g) Parmesan cheese grated
- 2-3 tablespoons Chives chopped
Instructions
- Preheat the oven to 180C/350F degrees
- Place the coconut flour, baking powder, psyllium husk powder and salt in a bowl and mix thoroughly.
- Add the butter and eggs and blend well until the mixture looks like breadcrumbs.
- Add the apple cider vinegar and mix well.
- Gently add the water, a bit at time and stir into the mixture (you may not need it all).
- Add the Cheddar, Parmesan and chives and gently mix through.
- Line a baking tray with parchment paper.
- Using your hands, make a ball of the dough (I find keeping my hands wet helps with the sticky dough).
- Place the balls on the parchment paper lined baking tray.
- Make for 30 minutes until golden and firm.
- Eat and enjoy!
Kris Ackerman
These were absolutely wonderful! I did not have fresh chives, but I did have fresh dill so I used that. So good & my house smells awesome from the baking. I love the texture of these & im wanting to use coconut flour more often. Thank you!
Angela Coleby
Delighted you enjoyed them!
Rosangela
A hug from Brazil. Can I substitute cheddar for which cheese? Here it is very difficult to find. Thank you.
Angela Coleby
Hi! Parmesan might work.
Mischa
Think I can use almond flour instead of coconut?
Angela Coleby
Yes you could but you would need to increase the amount of almond flour. 1 1/2 - 2 cups should do it.
Kim
What brand of psyllium husk do you use. Mine turned the bread purple!
Angela Coleby
Currently, Yerba Prima (from my healthfood shop)
Adele Hebert
Oh Wow! These were so awesome! I added some Garlic Plus spice but no chives. The house smelled great. The dough was quite soft but it baked up so perfect. Thank you.
Angela Coleby
They are one of my favourites and smell great! Glad you liked them!
Sripriya Krishnan
Hi, I tried these but with Orgran 'No egg Egg replacer' since I don't eat eggs. All other ingredients were the same, but they turned out to be flat.. I reduced the water to 1 tbsp since the dough was soggy once I added the wet ingredients.. can you help me please. Thanks
Angela Coleby
I haven't tried this recipe with egg replacer so could only guess. They do help for the volume of the rolls so you would get a flatter roll without them. I could only suggest that you replace the baking powder with baking soda. The combination of this with the apple cider vinegar would give the roll a bit of volume.
Michelle
These were REALLY REALLY REALLY GOOD! Hard to eat just 1!
Thank you for the recipe
Angela Coleby
Glad you enjoyed them! Thanks for the lovely review!
Carol
What about the garlic powder in the video?
Angela Coleby
That's a matter of choice. Some like it, others omit it. I throw it into most dishes.
Leah
I added all the water lol so the mix was a lil too wet and they ended up like cookies ? Couldn't find my psyllium husks anywhere so used oat fibre instead which worked well. I think a teaspoon of cayenne pepper and some chopped up bacon would go amazingly in these so I'll give that a shot next time
Angela Coleby
Hi, it's the psyllium that binds the dough together and expands in texture. The bacon and cayenne is a great idea!
Kate
What is the oven temperature supposed to be?
Angela Coleby
180C/350F degress
Angela Coleby
180C/350F degrees
Beth
Did you forget to list the chives in the ingredients? How much did you use?
Angela Coleby
Ha! If you see this morning's Facebook post, you'll see why! (fat cat on my desk!). It's 2-3 tablespoons. Thanks for letting me know!