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Pull-Apart Keto Bread Rolls
5 from 192 votes

Pull-Apart Keto Bread Rolls

These Pull-Apart Keto Bread Rolls are made from almond flour and psyllium husk powder, combined with whey protein, active dry yeast, and baking powder to create a low-carb dough. The mixture includes eggs, melted butter, Greek yogurt, and warm water for yeast activation. The dough is formed into eight balls and baked to yield rolls with a soft, slightly dense texture suited to ketogenic diets. Proper temperature control of ingredients and proofing the yeast are essential for success.

Prep Time
10 mins
Cook Time
25 mins
resting time
1 hr
Total Time
35 mins
Servings: 8
Calories: 257 kcal
Course: Breakfast
Cuisine: British

Ingredients

Dry Ingredients
  • 2 cups / 200g almond flour or ground almonds
  • 3 tablespoon whey protein powder
  • 3 tablespoon psyllium husk powder
  • 2 teaspoon baking powder
  • 2 teaspoon inulin
  • 2 teaspoon active dry yeast
  • salt optional, generous pinch
Wet Ingredients
  • 2 egg room temperature, large
  • 2 egg room temperature, white
  • ¼ cup / 50g butter melted
  • scant ¼ cup / 50g Greek yoghurt
  • ⅓ cup / 80ml water lukewarm

Instructions

    Cup of Yum
  1. Proof the yeast! Put the yeast and inulin into a bowl and add the warm water (40 Celsius / 105 Fahrenheit).  If you don't have a thermometer, the water should be warm to the touch. Cover the bowl  with a kitchen towel and leave in a warm place for 5-10 minutes until it starts to froth and thicken.
  2. In the meantime, combine the dry ingredients -  almond flour, protein powder, psyllium husk powder, baking powder -  in another bowl and set aside. 
  3. Using an electric mixer or a food processor, whisk the room temperature eggs and egg whites, melted (warm, not hot!!) butter and the activated yeast mixture until well combined. 
  4. Add the yoghurt and the first half of the dry ingredients mixture. Blend until combined, then add the second half of the flour mix. The dough will thicken quickly as the psyllium and the almond flour absorb the moisture. 
  5. Line a pie dish or a casserole dish with parchment paper.  Lightly wet your hands and form eight dough balls. Make sure you leave some space around the rolls as they will significantly increase in size.
  6. Cover the dish with lightly oiled cling film and a kitchen towel and return to a warm space for around 50 to 60 minutes until the rolls have substantially expanded - see the images in the post. I like to place my tray on top of the radiator.
  7. Towards the end of the rising time, pre-heat the oven to 175°C/350 Fahrenheit.
  8. Bake for around 15 minutes or until the rolls are starting to brown. Then cover loosely with aluminium foil and continue to bake for another 7-10 minutes.

Notes

  • Ensure all wet ingredients are at proper warm or room temperature to prevent killing the yeast during activation.
  • Proof the yeast with warm water and inulin until frothy to confirm it's active before proceeding.
  • Make eight rolls for about 1 gram net carb per roll.
  • At high altitude, increase oven temperature to 190°C (375°F) to achieve proper baking.

Nutrition Information

Serving 60g Calories 257kcal (13%) Total Carbohydrates 7.1g (2%) Protein 12.4g (25%) Fat 20.1g (31%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 1.9g (10%) Fiber 4.5g (18%) Sugar 1.9g (4%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 257

% Daily Value*

Serving 60g
Calories 257kcal 13%
Total Carbohydrates 7.1g 2%
Protein 12.4g 25%
Fat 20.1g 31%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1.9g 10%
Fiber 4.5g 18%
Sugar 1.9g 4%

* Percent Daily Values are based on a 2,000 calorie diet.