Fluffy Keto Dinner Rolls (Almond Flour) – Soft, Buttery, and Low-Carb

These fluffy keto dinner rolls are proof that low-carb baking can still be soft, warm, and truly satisfying. Made with almond flour and a touch of mozzarella for structure, they’re perfect alongside soup, salad, or a holiday roast. The texture is tender and springy, with a golden top and buttery aroma.

If you’ve missed bread on keto, this recipe will feel like a win. Bonus: they’re quick to make and freeze beautifully.

Print Recipe

Fluffy Keto Dinner Rolls (Almond Flour) - Soft, Buttery, and Low-Carb

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12 servings

Ingredients

• 2 cups fine blanched almond flour
• 2 tablespoons coconut flour (helps with structure)
• 1 tablespoon baking powder (aluminum-free preferred)
• 1/2 teaspoon kosher salt
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted (plus more for brushing)
• 1/2 cup unsweetened Greek yogurt or sour cream
• 1 1/2 cups shredded low-moisture mozzarella
• 1 tablespoon apple cider vinegar (for lift)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon onion powder (optional)
• Sesame seeds or everything bagel seasoning for topping (optional)

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9-inch round cake pan for pull-apart rolls.
• In a large bowl, whisk almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.
• In a separate bowl, whisk eggs, melted butter, Greek yogurt, and apple cider vinegar until smooth.
• Pour wet ingredients into the dry mixture and stir until combined.
• Add the shredded mozzarella.Mix with a sturdy spatula or clean hands until the dough is uniform and slightly tacky.
• Let the dough rest for 3–5 minutes. This allows the flours to hydrate and makes shaping easier.
• With lightly oiled hands, divide the dough into 10–12 equal pieces and roll into balls. Arrange on the baking sheet or snugly in the pan.
• Brush tops with a little melted butter and sprinkle with sesame seeds if using.
• Bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean. Do not overbake or they’ll dry out.
• Cool for 5–10 minutes before serving. Brush with more butter and a pinch of flaky salt if you like.

What Makes This Recipe So Good

• Soft and fluffy texture: The combo of almond flour, eggs, and mozzarella creates lift and chew without gluten.
• Simple ingredients: Everything is easy to find and pantry-friendly for keto bakers.
• Quick to bake: From mixing bowl to table in about 30 minutes.
• Low-carb and gluten-free: Great for keto, low-carb, and grain-free diets.
• Versatile: Shape into slider buns, mini rolls, or bake as pull-apart rolls.

Ingredients

• 2 cups fine blanched almond flour
• 2 tablespoons coconut flour (helps with structure)
• 1 tablespoon baking powder (aluminum-free preferred)
• 1/2 teaspoon kosher salt
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted (plus more for brushing)
• 1/2 cup unsweetened Greek yogurt or sour cream
• 1 1/2 cups shredded low-moisture mozzarella
• 1 tablespoon apple cider vinegar (for lift)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon onion powder (optional)
• Sesame seeds or everything bagel seasoning for topping (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9-inch round cake pan for pull-apart rolls.
2. In a large bowl, whisk almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.
3. In a separate bowl, whisk eggs, melted butter, Greek yogurt, and apple cider vinegar until smooth.
4. Pour wet ingredients into the dry mixture and stir until combined.
5. Add the shredded mozzarella.

   Mix with a sturdy spatula or clean hands until the dough is uniform and slightly tacky.

6. Let the dough rest for 3–5 minutes. This allows the flours to hydrate and makes shaping easier.
7. With lightly oiled hands, divide the dough into 10–12 equal pieces and roll into balls. Arrange on the baking sheet or snugly in the pan.
8. Brush tops with a little melted butter and sprinkle with sesame seeds if using.
9. Bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean. Do not overbake or they’ll dry out.
10. Cool for 5–10 minutes before serving. Brush with more butter and a pinch of flaky salt if you like.

How to Store

• Room temperature: Keep in an airtight container for up to 24 hours.
• Refrigerator: Store up to 5 days.

  Rewarm in a 300°F oven for 5–7 minutes or microwave 10–15 seconds.

• Freezer: Freeze up to 2 months. Thaw at room temp, then crisp in the oven for best texture.

Health Benefits

• Low in carbs: Made with almond flour, these fit most keto macros.
• Rich in healthy fats: Almonds and butter help with satiety and flavor.
• Gluten-free: Naturally grain-free for those avoiding wheat.
• Protein boost: Eggs, mozzarella, and Greek yogurt add protein and structure.

What Not to Do

• Don’t use almond meal: It’s coarser and makes gritty, heavy rolls. Use fine blanched almond flour.
• Don’t skip the rest time: The dough needs a few minutes to hydrate.
• Don’t overbake: Keto breads dry faster.

  Pull them when golden and set.

• Don’t pack the flour: Spoon and level to avoid dense rolls.
• Don’t use fresh mozzarella: It’s too wet. Stick to low-moisture shredded mozzarella.

Alternatives

• Dairy-free: Replace butter with olive oil or ghee and use dairy-free yogurt and shredded plant-based mozzarella. Texture will be slightly less bouncy.
• Nut-free: Substitute almond flour with finely milled sunflower seed flour.

  Add 1 teaspoon lemon juice to prevent green tint.

• Flavor twists: Add 2 tablespoons grated parmesan, 1 tablespoon chopped rosemary, or a pinch of smoked paprika.
• Slider buns: Form 8 larger rolls and bake 3–5 minutes longer.
• Garlic butter topping: Mix melted butter with minced garlic and parsley; brush on after baking.

FAQ

How many carbs are in each roll?

Depending on size, each roll typically has about 2–3g net carbs. Calculate based on your exact ingredients and yield.

Can I make the dough ahead of time?

Yes. Cover and refrigerate up to 24 hours.

Let it sit at room temperature for 10–15 minutes before shaping and baking.

Why are my rolls dense?

Common causes are packed flour, skipping the rest time, or overbaking. Also ensure your baking powder is fresh.

Can I use only almond flour and skip coconut flour?

You can, but add 1–2 extra tablespoons almond flour to balance moisture. The rolls may be slightly softer and less structured.

Do I need a stand mixer?

No.

A sturdy spatula or clean hands work fine. The dough is thick but manageable.

In Conclusion

These Fluffy Keto Dinner Rolls offer soft, buttery comfort without the carbs. They’re easy to make, freeze well, and pair with almost anything.

Keep a batch on hand for weeknight dinners or special occasions. With the right ingredients and a light touch, you’ll get golden, airy rolls every time.