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pull-apart keto bread rolls with a brown crust after baking

Pull-Apart Keto Bread Rolls

Katrin Nürnberger from sugarfreelondoner.com
These Keto bread rolls remind me of the sweet milk buns I used to love as a kid. Because of the yeast, they rise a lot and become airy and light. We all thought they were a pleasure to eat! The recipe uses almond flour and is low carb, gluten and sugar free. 
Course Breakfast
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
resting time 1 hour
Total Time 35 minutes
Servings 8
Calories 257kcal


Dry Ingredients

Wet Ingredients

  • 2 eggs, large room temperature
  • 2 egg whites room temperature
  • ¼ cup / 50g butter melted
  • scant ¼ cup / 50g Greek yoghurt
  • cup / 80ml lukewarm water


  • 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.
  • In the meantime, combine the dry ingredients -  almond flour, protein powder, psyllium husk powder, baking powder -  in another bowl and set aside. 
  • 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. 
  • 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. 
  • 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.
  • 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.
  • Towards the end of the rising time, pre-heat the oven to 175°C/350 Fahrenheit.
  • 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.



Do not take shortcuts with the temperature of the ingredients! Yeast can die if the environment is either too hot or too cold. So make sure your water is WARM, your eggs are ROOM TEMPERATURE and the melted butter is WARM and NOT scalding hot. 
To make sure the yeast is activated, we're proofing it. Don't miss this step. It should bubble, froth and thicken. If it does not, start over with a fresh batch of yeast. You don't want to end up with tiny, hard rolls. 
If you are baking at high altitude, increase the oven temperature to 190 Celsius / 375 Fahrenheit.  


Serving: 60g | Calories: 257kcal | Total Carbohydrates: 7.1g | Protein: 12.4g | Fat: 20.1g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.9g | Fiber: 4.5g | Sugar: 1.9g