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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  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.