Low Carb Seeded Dinner Rolls

These low carb and gluten-free seeded dinner rolls are perfect to take for a quick snack or enjoyed heated up with butter with your favourite soup!

By Joanne  , , , , Print

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  • Prep 15 MINS
  • Cook 30 MINS
  • Yields 18


 1 pack of Low carb Sunflower & Linseed Bread Mix

 3 whole eggs

 1 1/2 cups (375ml) water

 Seeds of choice.


 You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)


1Pour bread mix in large bowl.

2Whisk the eggs and water together and add to the bread mix.

3Combine well and let this mixture sit for 15 mins to thicken (this makes it easier to form into rolls)

4Preheat oven to 170.

5Using a wet spoon scoop approx a heaped tablespoon of mix onto a lined tray. Dip spoon in the water before scooping out each roll, then it just slides off the spoon.

5Sprinkle with the seeds and bake for 25-30 mins or until golden.

6Storage - Bread must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months)

Serving Suggestion

Serve with our Low Carb Pumpkin Soup


1Can be made with 6 Seeds Mix

2Add 100g of powdered parmesan into the dry mix for a twist or your favourite dried herbs


Serving size47g
Energy84 Cal (351 Kj)
Fat, total3.9g
- Saturated fat0.7g
Carbohydrate, total4.4g
- Sugar0.6g

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