Rosemary-Onion Dinner Rolls

Rosemary-Onion Dinner Rolls

These little rolls are a variation on a Paleo Flax Bread recipe I saw somewhere on the net.  They came out quite light and tasty.  They are very nice with butter.  These are not suitable until you get to the Atkins OWL nuts and seeds level of the carb re-introduction ladder.  This batter can be baked as a single loaf as well, but allow longer (about 30 minutes) for baking time if you do.  I found they were good at room temperature, sliced and used to make min- sandwiches and sliders, too!

VARIATION:  Omit rosemary & onion powder and instead use dill weed or seed along with lightly toasted minced dehydrated onion.  For a rye version, substitute caraway seed for the rosemary.  Or use any favorite herb blend you like.  Be CREATIVE!!  🙂

This recipe appeared in Volume 2 of Jennifer Eloff’s cookbook series: Low Carbing Among Friends.  Each of her books brings you a huge collection of kitchen-tested low-carb creations (a number of mine also) by some very talented cooks in the low-carbing arena. GET YOURS TODAY from:  Amazon or here


2 T. coconut flour

2/3 c. almond flour

1 c. + 2 T. flax meal (use golden flax for the lightest roll)

¼ tsp. salt

2½ tsp. baking powder

1 tsp. onion powder

1½ tsp. crushed dried rosemary (or 1½ T. fresh, chopped fine)

4 eggs, beaten

¾-1 c. water

4 T. olive oil

DIRECTIONS:  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 in 12 slices or 12 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


3 thoughts on “Rosemary-Onion Dinner Rolls

    1. I think you will like them, Ginny. Hope you are doing well with all you are having to deal with. Having been there myself twice now, my heart goes out to you both. I hope you have a warm and happy Christmas despite all that is going on in your life.

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